Wow, we were treated to a magnificent display of clouds the other day. Weather officials called the unusual formations “scud”. Not a very pretty name for what was a gorgeous site. My friend, Candy Barnes caught some great photos and graciously allowed me to share them with you. Sit back and enjoy!
Weren’t those clouds spectacular! No severe weather from them, just a little rain and then it cleared off. Thank you Candy for rushing to the lake to get these pictures. They are fabulous!
See some other great pictures of the great outdoors with:
A great way to enjoy fresh peaches.
# 3 cups all-purpose flour
# 1 tablespoon plus 1 teaspoon baking powder
# 1 teaspoon salt
# 1 teaspoon ground cinnamon
# 1/2 cup light brown sugar, firmly packed
# 3/4 cup butter
# 1/2 cup coarsely chopped pecans
# 1 egg
# 3/4 cup milk
# 8 to 10 medium peaches, about 2 pounds peaches
# 1 1/2 cups sugar
# 1 cup heavy cream
# 1/2 teaspoon almond or vanilla extract
Sift flour, baking powder, salt and cinnamon into a mixing bowl. Stir in brown sugar; cut in butter until mixture is crumbly. Stir in chopped pecans. In a cup or small bowl, whisk egg with milk. Add milk and egg mixture to dry mixture; stir with a fork until blended. Turn two round cake pans upside-down and grease bottoms. Spread half the dough on each bottom to within about 1/2-inch of edge. Bake at 450° for about 20 minutes, or until golden.
Peel, slice and sweeten peaches with about 1 1/2 cups sugar or to taste. In a small bowl, whip cream with flavoring until stiff. Place one shortcake on a plate, top with about half of the peaches and whipped cream. Top with second shortcake and remaining peaches and whipped cream.
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