2nd Post on Sunday

Hi! My friend Melanie asked me post the recipe for the Peach Praline Shortcake. Unfortunately, she won't be able to try it as it has nuts in it and she is allergic! Sorry Mel! Anyway - it is a good recipe - especially at this time of year when the peaches are so outstanding. Maybe you (Melanie) could make a small shortcake for yourself using brown sugar and just leave the nuts out and then make the regular praline version for everyone else?

Peach Praline Shortcake
Make peaches and sauce early in the day to allow peaches to form juice and sugar in sauce to dissolve. Take out of fridge one or two hours before serving to bring to room temperature.

Peaches
4 cups sliced peaches - sweetened
(Hint: to peel peaches, drop one by one in boiling water for a few seconds. Skin will skim right off. )

Sauce
1 cup sour cream
½ cup brown sugar packed
Blend together - remember to do this earlier in the day so sugar dissolves.

Shortcake
1 ½ cups flour
1 tablespoon baking powder
½ tsp salt
¼ tsp baking soda
½ cup brown sugar (packed)
1/3 cup shortening
½ cup coarsely chopped pecans
1 egg
¾ cup milk

Heat oven to 375 degrees. Grease round layer pan, 8x½”
Measure flour, baking powder, salt and soda into bowl. Cut in brown sugar and shortening thoroughly until mixture looks like meal. Stir in pecans. Combine egg and milk; stir into flour mixture just until blended. Pat into pan.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Split shortcake while warm. Fill and top with peaches. Top with sauce.