Autumn apple shortcakes

Yield: 6 Servings

Measure 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



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.

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