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Recipe Name: Peach-toffee Shortcakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 6

2 1/3 Cup(s) Bisquick original baking mix
1/2 Cup(s) Milk
3 Tablespoon(s) Packed brown sugar
3 Tablespoon(s) Margarine Or Butter, Melted
1 1/2 Cup(s) Whipping, heavy cream
1/4 Cup(s) Caramel ice-cream topping
room temperature
2 Tablespoon(s) Powdered sugar
2 Bars, 1.4-oz
Chocolate-covered toffee
candy crushed
2 up to
3 Peaches, cut into 1/2-inch
pieces 2 cups
HEAT oven to 425 degrees. Mix baking mix, milk, brown sugar and
margarine until soft dough forms. Turn dough onto surface dusted with
baking mix; gently roll in baking mix to coat. Shape into ball; knead
gently 8 to 10 times. Roll 1/2 inch thick. Cut with 3-inch round
cutter dipped in baking mix. Place on ungreased cookie sheet. BAKE 8
to 11 minutes or until golden brown. Cool 10 minutes. Prepare
Peach-Toffee Topping. SPLIT shortcakes horizontally. Fill and top
shortcakes with topping. 6 servings. Peach-Toffee Topping: Beat
whipping cream, ice-cream topping and powdered sugar in chilled large
bowl until stiff. Stir in candy and peaches. NOTE: Place toffee bars
in freezer for several hours to make them easier to crush. NOTE: 1
package (16 ounces) frozen sliced peaches, thawed, drained and cut
into 1/2-inch pieces, can be substituted for the fresh peaches. From
<Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from
Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 387
Calories From Fat: 214
Total Fat: 24.2g
Cholesterol: 43.4mg
Sodium: 836.5mg
Potassium: 465.4mg
Carbohydrates: 38.8g
Fiber: 2.4g
Sugar: 31.6g
Protein: 6.5g

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