Cherry pinwheel shortcakes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Monarch Tea-Bisk |
| 2 | tablespoons | Shortening |
| ½ | cup | Milk |
| 3 | tablespoons | Soft butter or margarine |
| ⅓ | cup | Brown sugar |
| 1 | can | (20oz) e.d.smith cherry pie |
| Filling | ||
| Whipped Cream | ||
Directions
Preheat oven to 425 degrees. To tea-bisk,add shortening; cut in finely with a pastry blender or 2 knives.Add milk and stir briskly with a fork to make a dough which is soft, but no sticky.Turn out on lightly floured surface and knead gently 8 to 10 times. Roll out to a rectangle 8x10.Combine butter and brown sugar. Spread over rolled out dough..Roll up like a jelly roll, starting with shorter side to make a roll 8" long.Cut in 6 pieces.Place in greased large muffin pans.Bake in preheated 425 degrees oven for 10 to 12 minutes.Spoon cherry filling over pinwheels and top with whipped cream.
From labels typed by G.Major 07\\05\\95 Submitted By GEORGINA MAJOR On 07-06-95