Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 . Downloaded from G Internet, G Internet.
