Peach Pickin': Shortcake Time

Well, the time is upon us once again, and I am tickled pink, or maybe that should be tickled Peach. The peaches are finally ripened and ripening at our local orchard. This year's crop seems to be of the bumper variety. The owners of Legend Hills Orchard in Utica, Ohio, where we buy these lucious temptations state they will have peaches through September.

To quote a coworker, of whom I gave a few :

" Oh my God!, They were the best peaches I've had in ten years. I just stood at the sink and ate one, letting the juices run down my chin. Something that good should be illegal. I haven't bought peaches in a long time, because the ones in the grocery store are hard a a rock, but these are what peaches are supposed to be. When can you get me a basket?"

BIll and I look forward to the peach crop every year, and this year is no exception. One of my first creations for this year's batch is Peach Shortcake.

I make my shortcake bread like my Mommy did, in a pie plate or cake pan. I know some folks like shortcake to resemble a biscuit, but we prefer a "cakier" cake. This one falls somewhere  between a buttery biscuit and a dense cake. Sweeter than a biscuit, but not sweet enough to truly call is a "cake".


Peach Shortcake:

Cake:

2 c. Flour

2 tsp. Baking powder

1/2 tsp. salt

1/3 c. sugar

1/2 c. firm butter

1/2 c. milk

Preheat oven to 425 f.

Mix flour, baking powder, salt and sugar in a bowl.
Using a pastry blender, 2 forks,  or your fingers, combine 1/3 cup hard butter with flour mixture until it resembles a coarse meal. Add milk until it forms a thick batter. Pour into greased pan/plate. Melt the remaining butter, and pour over the batter.

Bake at 425f. for 35-45 minutes or until golden brown, and a knife inserted into the center comes back clean.

Cool for at least 30 minutes.

Prepare the peaches. I start cutting the peaches when I take the cake out of the oven.

Peaches: For 2 servings

3  medium to large ripe peaches
1 Tbs. lemon juice
2 Tbs. Sugar

Peel and slice 3 large peaches. Sprinkle peach slices with lemon juice to preven browning. I use about a tablespoon for 3 peaches. (Its hard to guage the exact amount, as I cut a lemon and squeeze it till its seems the right amount). Toss with sugar. Allow to rest for at least 1/2 hour to "juice up".

* I keep the peaches at room temperature to speed up the juicing process. Refrigerate if you're going to eat this at a later time, but we like it slightly warm.

To assemble:

Cut cake into serving size portions.




Cut cake slice horizontally





Add 1 scoop of french vanilla ice cream atop cut cake slice
Replace top of cake.


Spoon peaches on top, with a spoon or two of the juice


Add whipped cream to your liking.


Go crazy.

* and yes, you could eat this for breakfast..Its healthier than some of those sugar laden pancake entrees at Bob's, Denny's etc...