1/2 c. butter and oil mixed
2 tbsp. frozen apple concentrate or honey
2 eggs
2 c. whole wheat flour
2 tsp. baking powder
1/2 c. powdered milk
1/2 tsp. salt

Cream the butter and apple concentrate (or honey). Add eggs and beat well. Sift the dry ingredients, then combine all ingredients mixing only briefly.

Put some oil on your hands and make 2 balls the size of golf balls. Put one on top of the other and flatten them slightly. Repeat, making 6 cakes. Bake on a lightly buttered cookie sheet at 400 degrees about 15 minutes or until done; cool.

Meanwhile, slice the strawberries or peaches and mash a few to make some juice. If the fruit is tart, mix in a little honey. A few drops of fresh lemon juice sprinkled on peaches keeps them from turning brown. You should have about 3 cups of fruit.

Whip a half pint (1 cup) whipping cream stiff and at the last moment whip in honey to taste, about 2 teaspoons.

Assemble the shortcake in this order: bottom half of a split shortcake, a dollop of whipped cream, about 1/4 cup fruit, the top of the shortcake, whipped cream, fruit. Some mountain! Yield 6 servings.

This recipe can be halved or doubled.