Campfire Peach Shortcake |
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| 2 tablespoons honey |
1/2 of 10-3/4 ounce frozen loaf pound cake, |
| 1 tablespoon margarine or butter, melted |
thawed and cut into 3/4-inch slices |
| 1/4 teaspoon ground cinnamon |
1/2 of 8 ounce frozen whipped topping, thawed |
| 2 medium ripe bananas |
1/4 teaspoon ground cinnamon |
| 2 medium peaches |
Dash ground nutmeg |
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| Stir together honey, melted margarine or butter, and 1/4 teaspoon
cinnamon in a small container; cover and transport. To cook, cut
bananas and peaches into bite-size pieces. Place fruit in a disposable
foil baking pan. Add honey mixture and toss to coat fruit. Cook
fruit over campfire or on the rack of an uncovered grill over medium
heat for 8 to 10 minutes or until heated through, stirring often.
Spoon warm fruit over pound cake slices. Stir together whipped
topping, 1/4 teaspoon cinnamon, and nutmeg. Spoon some on top of
each serving. |
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| Yield: 5 servings |
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