Recipe Exchange: Muddy’s Honey-Thyme Peach Shortcakes
While the recipe involves a few steps, you can prepare the fruit and the Chantilly whipped cream while the biscuits are in the oven. (Courtesy Muddy’s Bake Shop)
Muddy’s Bake Shop owner Kat Gordon loves to use seasonal fruits in her desserts, and for good reason.
Topics
Muddy's Bake Shop Kat Gordon Recipe Exchange Free with sign-upJennifer Chandler
A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years.
She is the author of four cookbooks: “The Southern Pantry Cookbook,” “Simply Salads,” “Simply Suppers,” and “Simply Grilling.” While she boasts a degree from Le Cordon Bleu, this Memphis native is about making real food accessible for real families.
Comments
Want to comment on our stories? If you’re a subscriber, scroll down to the comments. If you’re not a subscriber, only paid subscribers can add their thoughts, so subscribe now. Our commenting policy can be viewed here.