"One does a whole painting for one peach and people think just the opposite - that particular peach is but a detail" - Happy Monday Munchie Time ~
Pablo Picasso ~
I made Peach Shortcake from scratch yesterday for our Anniversary
This is on a plate that my Grandma hand painted in 1911~
RECIPE:
2/3 cup butter
1 3/4 cups sugar
3 eggs
1 1/2 teaspoon vanilla
3 cups All Purpose flour
2 1/2 teaspoon baking powder
1 teaspoon salt
1 1/4 cups milk
Pre-heat oven to 350 F.
Cream butter.
Add sugar gradually, creaming till light.
Add eggs, vanilla and beat 'till fluffy.
Combine dry ingredients together; add to creamed mixture alternating with milk, beating after each addition.
Beat 1 minute.
Pour into greased 13 x 9 x 2 inch rectangle pan.
Bake for 25 minutes or until done.
Cool for 10 minutes and turn onto large serving plate.
TOPPING:
4 cups peaches, drained and save syrup
2 tablespoons cornstarch
* * * * * * *
2 tablespoons butter
Dash ginger and cinnamon
1 cup Cool Whip
Drain peaches reserving 1 1/2 cups syrup
In saucepan, gradually stir reserved syrup into cornstarch.
Cook and stir over medium heat till thickened and bubbly; cook 2 minutes more.
Remove from heat; stir in butter, nutmeg and cinnamon.
Top cake with Cool Whip and layer peaches.
Pour syrup over each slice when serving.
ENJOY!