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Savannah Style: Peach Shortcake Dessert Bar

Savannah Style: Peach Shortcake Dessert Bar

Paula entertains the crew with a Perfectly Peachy Dessert Bar

by Paula Deen

You know y’all, entertaining doesn’t have to be so difficult. Heck, I didn’t even need Brandon to help me with a centerpiece on this one.

I was home last week doing a little filming with my own team from Paula Deen Enterprises. We were shooting some really fun pictures…with live animals y’all! I can’t wait for everyone to see them in the coming months here on my website. We even shot behind the scenes video so you could see when Tom the turkey got to flapping his wings and nearly took my head off! Well, I wanted to do something special for the crew and I had a mess of beautiful Georgia Peaches to make into my Peach Shortcake. It was really simple and reminded me how important it is to thank those around us for all the hard work they do. Here’s my recipe for a Peach Shortcake Dessert Bar:

I love the colors purple and peach together, so I used them in this impromptu dessert bar. I laid down a lilac colored linen tablecloth that I picked up a couple of years ago. Got out all the fun hobnail Milk Glass I own and a mix of my silver forks. I needed a lot for this large crew! I put my sugar laced sliced peaches in a beautiful white bowl and the whipped cream in another. My shortcakes, I sliced and put on a white pedestal…piled high.

imageFor my centerpiece, I used more of the beautiful peaches. All nestled in a large white bowl lined with purple linen napkins. I tucked in some of the peach leaves for color. Isn’t it beautiful how fruit or vegetables are as beautiful as flowers for a centerpiece!
image Here’s a great take away tip. If doing a dessert bar, use a piece of fruit to let your guests know what to do. I used one of the prettiest peaches in the bunch, sliced a small sliver off the bottom so the peach would lay flat and cut a thin slice in the top. In the slice on top, I stuck a piece of card stock where I wrote Peach Shortcake Bar! This could also be used for a perfect name card on a place setting or in this case a menu card!

I hope this inspires you to throw together an impromptu party for all the wonderful people in your life. Your only limitation is your imagination. I’d love to hear your thoughts. Please leave me a comment and let me know if you tried my idea or did something even better!

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Reader Comments:


Where’s the recipe???

Betty Lewis of Marblehead, OH on August 16, 2010 07:22 AM

This is such a wonderful idea, Paula!  A party on the sly is a great way to say thank you to those you care about.  It’s reminded me of all those ‘family get togethers for no reason parties’ my mother use to throw.

Thanks for the remembrance!

Ethel Mae

Ethel M Gibbs of San Francisco, CA on August 19, 2010 06:39 PM

Hey Betty Lewis! The recipe for the Peach Shortcake is highlighted in the article. Just click on it and it will take you to the recipe page.
Libbie Summers, Senior Food Editor for Paula Deen

Libbie Summers on August 20, 2010 12:53 PM

Paula,  My mom makes the best Peach Honey.  She cans it and we have it all year round.  It is just wonderful.  I called and got the recipe for you and your readers from her.  I love it on a biscuit in the mornings or anytime of day.  I have not even put this on my cooking blog yet…it’s first appearance is here on your site. It is so simple, I hope y’all enjoy.

Peach Honey

4 cups ripe peaches, peeled and smashed
6 cups sugar

Drop peaches in boiling water for 30 seconds. Remove quickly and place in ice water bath to stop cooking. Cut a shallow “X” in the skin on the bottom of the peach, and gently peel off the skin. It should slide right off the flesh. Remove the flesh from the pit, and smash the fruit with a fork or pasty blender. If you use a food processor, don’t puree it – you’ll want some fruit in your “honey”.

In a large pot, mix the peaches and sugar. Bring it to a rolling boil (don’t stop with stirred) for 5 minutes.  Quickly ladle the honey into sterile jars or containers. Keep in the refrigeration for 3 weeks or in the freezer for up to a year.

Greg Kantner of Tampa Florida on August 23, 2010 08:54 AM


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