Brandied Peach Shortcake Starts With A Rich Cream Cheese Cake Batter

Brandied Peach Shortcake Starts With A Rich Cream Cheese Cake Batter Toss the peach slices in the brandy, cover and let sit for an hour or two before putting together the shortcake. toss the peaches a couple of times during this time. to prepare the shortcake base. cream together the sugar, cream cheese, butter and vanilla extract for several minutes until light and fluffy. add the eggs one at a time, beating. Brandied peach shortcake with cream cheese in the batter! 8 ratings · 1 hr 0 min · 12 servings brandied peach shortcake starts with a rich cream cheese cake batter, then topped with boozy brandy soaked peaches and plenty of vanilla whipped cream.

Fresh Peach Shortcake вђў The View From Great Island Slip off the skins with your fingers, then slice peaches. in a small bowl, combine the sliced peaches and 2 teaspoons granulated sugar. set aside. in a separate small bowl, mix the melted butter and rum. to serve: while still warm, split each shortcake square in half horizontally. Preheat your oven to 425*. in a large bowl, combine flour, sugar, baking powder and salt. use a pastry cutter or two forks to cut in the butter until your mixture resembles coarse crumbs. in a small bowl, combine the beaten egg and the evaporated milk. add the wet mixture all at once to your bowl of dry ingredients and stir just enough to moisten. Flour a 3 inch round biscuit cutter and press it straight down into the dough. transfer the round to the prepared pan, placing the bottom side up. repeat, cutting the rounds as close together as possible and spacing them 1 inch apart on the pan. stack the scraps, pat to 3 4 inch thickness, and cut again. Brandied peach shortcake, with a rich cream cheese cake batter, topped with boozy brandy soaked peaches and plenty of vanilla whipped cream.