Autumn apple shortcakes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Bisquick |
| ½ | cup | Water |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Shredded orange peel |
| 2 | cups | Cranberries |
| ⅓ | cup | Apple juice |
| 2 | cups | Apples; peeled, thinly slice |
| ⅔ | cup | Sugar |
| ½ | cup | Apple juice |
| 1 | tablespoon | Cornstarch |
Directions
SHORTCAKE
CRANBERRY APPLE FILLING
Heat oven to 450F. Grease cookie sheet. Stir Bisquick, water, sugar and orange peel until soft dough forms. Drop by 6 spoonsful onto cookie sheet. Sprinkle with additional sugar, if desired. bake 8 to 10 minutes, until brown. Prepare Cranberry-Apple filling. Split shortcakes and fill and top shortcakes with filling and whipped cream.
Cranberry-Apple Filling:
Heat cranberries and ⅓ cup apple juice to boiling in 2 qt. pan.
Stir in apples and reduce heat. Simmer uncovered 5 minutes, or until apples are softened. Mix remaining ingredients and stir into cranberry mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir one minute and remove from heat. Serve warm.