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 (created by Nina Swan-Kohler)
Shortcake:
2 cups Pioneer Biscuit & Baking Mix
1/4 cup granulated sugar
1/2 cup butter (1 stick)
1/2 cup milk
1 egg, slightly beaten
2 Tablespoons Burleson's Pure Honey
2 teaspoons "Adams Best" Vanilla
Filling:
6-8 peaches, peeled & sliced
1/2 cup sugar
2 Tablespoons Burleson's Pure Honey
Lemon Sauce:
1 cup whipping cream
2 teaspoons lemon juice
2 Tablespoons Burleson's Pure Honey
To Make Shortcake: Preheat oven to 325 degrees. Measure biscuit mix and sugar into a large bowl. Using a pastry blender, cut butter into mixture until it resembles coarse crumbs. In a small bowl, combine milk, egg, honey, and vanilla. Pour all at once into center of dry ingredients; stir just until moistened. Pour into an oiled 9 or 10 inch round baking pan. Bake for 30-35 minutes or until golden brown. Allow to cool slightly.
To Make Filling: While shortcake bakes, combine sliced peaches, sugar, and honey; set aside.
To Make Lemon Sauce: Combine whipping cream and lemon juice; stir in honey; mixture will thicken slightly.
To Serve: Cut shortcake into 6 wedges, slice each wedge horizontally, and spoon peach filling over bottom half. Cover with top half and serve with a dollop of Lemon Sauce. Sprinkle with Adams Cinnamon or Nutmeg, if desired.
Makes 6 servings.
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