| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 1/3 Tasse | Bisquick original baking mix |
| 1/2 Tasse | milk |
| 3 Esslöffel | brown sugar packed |
| 3 Esslöffel | Butter or margarine, melted |
| 1 1/2 Tasse | Whipping (heavy) cream |
| 1/4 Tasse | Caramel ice-cream topping (room temperature) |
| 2 Esslöffel | sugar powdered |
| 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.
to crush.
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, http://www. Erols. Com/hosey.
|
|
Anmerkungen zum Rezept:
|
