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- Better Homes and Gardens New Cook Book
- 3 cups (700 ml) sliced fresh peaches
- 1 cup (225 ml) sugar
- 1/4 tsp (1 ml) almond extract
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) grated lemon peel
- 1-1/2 cups (350 ml) flour
- 1 tbsp (15 ml) baking powder
- 1 tbsp (15 ml) sugar
- 1/2 t salt
- 1/3 cup (80 ml) shortening
- 1/2 cup (125 ml) milk
- 1 well beaten egg
- 2 tbsp (30 ml) sugar
- Arrange peaches in greased 8 x 8 x 2 inch pan.
- Sprinkle with mixture of 1 cup (225 ml) sugar, almond extract, lemon juice, and lemon peel.
- Heat in oven while preparing shortcake.
- Sift together flour, baking powder, 1 tbsp (15 ml) sugar, and salt.
- Cut in shortening until mixture is like coarse crumbs.
- Add milk and egg at once; stir until flur is just moistened.
- Spread dough over hot peaches.
- Sprinkle with 2 tbsp (30 ml) sugar.
- Bake at 400 degrees (200 C.) 35-40 minutes.
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