Toasted-Oat Shortcakes with Basil-Scented Peaches

from member Barbara

These toasted oat shortcakes are filled with basil-infused peaches and topped with vanilla frozen yogurt in this decadent summer dessert.  8 servings

 Peach Filling –

  • 1 cup water
  • ½ cup sugar
  • 2 tbsp. lemon juice
  • 1 cup fresh basil springs
  • 6 peaches or nectarines

 Combine water, sugar and lemon juice in a saucepan. Bring to a boil over medium heat. Remove from heat, add basil and let steep for 10 minutes. Meanwhile, peel and pit peaches or pit nectarines. Cut into ½ inch thick slices and place in a bowl. Discard basil springs and pour the syrup over peaches. Let stand at room temperature, stirring occasionally, until syrup turns pink, 30 minutes to 1 hour.

 Shortcakes

  • 1 ¼ cups old-fashioned oats
  • 1 cup all purpose flour
  • ¼ cup sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¼ cup reduced-fat cream cheese
  • ¾ cup plus 2 tbsp. buttermilk, divided
  • 1 tbsp. canola oil
  • 1 tsp. vanilla extract

 Preheat over to 350°F.

 Spread oats on a baking sheet. Bake, stirring twice, until light golden and fragrant, about 15 minutes.

Increase oven temperature to 425°. Coat a baking sheet with cooking spray.

Whisk 1 cup toasted oats, flour, 1/4 cup sugar, baking powder, baking soda and salt in a mixing bowl. Cut cream cheese into dry ingredients with a pastry blender or your fingers until mixture resembles coarse meal.

 Combine 3/4 cup buttermilk, oil and vanilla in a glass measuring cup. Make a well in the dry ingredients. Add wet ingredients and stir with a fork until just combined. (Dough will be wet and sticky; do not overmix.)

 Spoon dough into 8 mounds on prepared baking sheet. Brush with remaining 2 tablespoons buttermilk and sprinkle with remaining 1/4 cup toasted oats. Bake shortcakes until golden, 10 to 12 minutes. Transfer to a wire rack to cool slightly

 To serve, split shortcakes in half with a serrated knife. Set bottoms on dessert plates. Spoon on peach filling and frozen yogurt (if desired). Set tops on at an angle. Serve immediately.

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About stillmansfarm

Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. The farm also has several Community Supported Agriculture (CSA) programs established in Boston, Lunenburg, Jamaica Plain, Brookline, New Braintree and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
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