Cranberry-apple shortcakes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Bisquick original baking mix |
| ½ | cup | Milk |
| 3 | tablespoons | Sugar |
| 3 | tablespoons | Margarine or butter; melted |
| 2 | cups | Cranberries |
| ⅓ | cup | Apple juice |
| 2 | cups | Thinly sliced peeled cooking apples (1 to 2 medium) |
| ⅔ | cup | Sugar |
| ½ | cup | Apple juice |
| 1 | tablespoon | Cornstarch |
Directions
CRANBERRY-APPLE FILLING
PREPARE Cranberry-Apple Filling; reserve. Heat oven to 425 degrees. Mix remaining ingredients until soft dough forms.
TURN dough onto surface lightly dusted with baking mix; gently roll in baking mix to coat. Gently smooth into ball; knead 8 to 10 times. Roll ½ inch thick. Cut with 3-inch round cutter dipped in baking mix. Place on ungreased cookie sheet.
BAKE 10 to 12 minutes or until golden brown. Split shortcakes horizontally. Fill and top shortcakes with filling. Top with whipped topping if desired. 6 servings. Cranberry-Apple filling: Heat cranberries and ⅓ cup apple juice to boiling in 2-quart saucepan. Stir in apples; reduce heat. Simmer uncovered about 5 minutes or until apples are softened. Mix remaining ingredients; stir into cranberry mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove fron, heat. Serve warm or cool.
From <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .