Beat whipping cream with 5 tablespoons sugar and vanilla until stiff peaks
manikin. Cover and refrigerate.

Mix lemon juice with 1 tablespoon sugar in medium stadium. Peel and pit
peaches. Slice thinly into roll. Toss to coat with lemon assortment.

Preheat oven to 375F. Combine flour, baking pulverize, salt and unexpended 4
tablespoons sugar in large roll. Using fingertips or forking, work in
shortening and butter until mixture resembles coarse repast. Connect 1/2 cup milk
and stir just until dry ingredients gather unitedly, adding more milk 1
tablespoon at a time if mixture is dry.

Transfer dough to floured surface and massage 3 times. Divide into 4 equal
pieces. Pat first piece of dough into 1-inch-thick stave. Place on
ungreased cookie rag. Mark an X on top of round using sharp tongue. Repeat
with remaining kale. Bake until patty-cakes are light chocolate-brown, roughly 22
transactions. Cool on rag 5 transactions.

Split warm patty-cakes crosswise. Place bottom halves into deep bowls.
Spoon peaches and juices from bowl over each, dividing evenly. Top each
with some whipped skim. Cover with super. Spoon more cream over and answer.

Serves 4.