| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Desserts, Fruits |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Bisquick |
| 1/2 |
c |
Water |
| 2 |
tb |
Sugar |
| 2 |
tb |
Shredded orange peel |
| 2 |
c |
Cranberries |
| 1/3 |
c |
Apple juice |
| 2 |
c |
Apples; peeled, thinly slice |
| 2/3 |
c |
Sugar |
| 1/2 |
c |
Apple juice |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
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 1/3 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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