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Butter Pecan Drop Shortcake with Fresh Peaches

Makes 6 servings

Simply irresistible!



No-Stick Cooking Spray

2 cups Martha White Self-Rising Flour
3 tablespoons brown sugar
1 cup coarsely chopped pecans, toasted*
1/3 cup cold butter, chopped
1 large egg
3/4 cup buttermilk


1 cup heavy cream
1 tablespoon sugar
6 cups sliced fresh peaches



1.HEAT oven to 450 degrees. Lightly spray a large baking sheet with no-stick cooking spray. Combine flour, brown sugar and pecans in large bowl. Cut in butter with pastry blender or two knives until pieces of butter are about the size of small peas.

2.BEAT egg in measuring cup; add enough buttermilk to egg to make 1 cup. Add to flour mixture; stir just until blended.

3.DROP dough by scant 1/4 cupfulls onto prepared baking sheet. Bake 12 to 15 minutes or until golden brown. Serve warm or cool.

4.COMBINE cream and 1 tablespoon sugar in small bowl; beat until soft peaks form. Split shortcakes, fill and top with peaches and whipped cream.
*To toast pecans: Place pecans in dry nonstick skillet over medium heat, shaking pan until nuts are lightly browned.

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