Fruit Flan Shortcake

1 ¼ C flour

¾ C sugar

1 ½ t baking powder

½ t salt

¾ C milk

⅓ C shortening

½ t almond extract

2 eggs

Blueberry, lemon or peach sauce (below)

∙ Beat all ingredients except sauce in large bowl on low speed, scraping bowl constantly for 30 seconds.

∙ Beat on high speed, scraping bowl occasionally 3 minutes.

∙ Pour into greased and floured Bundt flan pan.

∙ Bake at 350' for 25-30 minutes.

∙ Cool 10 minutes then remove from pan.

∙ Cool cake completely and top with sauce.

∙ Garnish with whipped cream.

∙ Refrigerate leftovers.

3 C fresh blueberries

1 C plus 2 T sugar

2 T lemon juice

∙ Cook blueberries and sugar in saucepan over low heat stirring constantly, till sugar is dissolved, 5 minutes.

∙ Strain, reserving syrup.

∙ Heat reserved syrup to boiling, boil 5 minutes.

∙ Remove from heat then stir in lemon juice.

∙ Refrigerate syrup mixture and berries till syrup mixture is thickened and berries are chilled.

∙ Just before serving, spoon berries onto top of cake.

∙ Spoon thickened syrup over berries.

3 eggs

1 C sugar

¾ C margarine

1 T grated lemon peel

½ C lemon juice

∙ Beat eggs slightly in saucepan.

∙ Stir in remaining ingredients.

∙ Cook over low heat, stirring constantly, till mixture coats a metal spoon, 8-10 minutes.

∙ Spoon onto top of cake.

∙ Refrigerate till set, at least 1 hr.

3 Fresh peaches, peeled and sliced (about 2 C) or 1 pkg (16 oz) frozen sliced peaches, thawed

1 T powdered sugar

1 T lemon juice

¼ C honey

1 T cornstarch

1 t almond extract

¼ C toasted sliced almonds

∙ Reserve ½ C of the peach slices.

∙ Sprinkle remaining peach slices with powdered sugar and lemon juice.

∙ Rub reserved ½ C peach slices through sieve.

∙ Mix peach puree, honey, cornstarch and extract in saucepan.

∙ Heat to boiling, stirring occasionally then cool slightly.

∙ Pour over peach slices and almonds folding gently.

∙ Refrigerate till chilled.

∙ High altitude directions (over 3500 ft) not recommended for use.