Ingredients Filling: 2 lbs. frozen peaches, thawed and drained 1/2 cup brown sugar 1 Tbsp. cornstarch 1/2 - 3/4 tsp. cinnamon 1/2 cup hot water 2 Tbsp. butter or margarine 1 tsp. lemon juice 1/2 tsp. vanilla Shortcake Crust: 3 Tbsp. sugar 1 (6 oz.) package Shawnee Mills Biscuit Mix 1/2 to 3/4 cup whipping cream

Directions Preheat oven to 375 degrees F. In a saucepan, blend together brown sugar, cornstarch and cinnamon. Add hot water and peaches. Cook and stir mixture over medium heat until thickened and bubbly. Remove from heat; stir in butter, lemon juice and vanilla. Set filling aside. To prepare crust. Combine Biscuit Mix and sugar. Stir in 1/2 cup cream. Add additional cream if necessary to moisten dry mix and form dough into a ball. (Dough should be stiff.) On a floured surface, roll dough to a 7"x11" rectangle. Pour hot filling in a 7" x 11" baking dish. Carefully lay crust on filling. Trim or fold edges to fit. Cut slits on crust top and sprinkle lightly with sugar. Bake 30-35 minutes until crust is well browned and filling is bubbling.