| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Bisquick original baking mix |
| 1/2 |
c |
Milk |
| 3 |
tb |
Sugar |
| 3 |
tb |
Margarine or butter; melted |
| 2 |
c |
Cranberries |
| 1/3 |
c |
Apple juice |
| 2 |
c |
Thinly sliced peeled cooking apples (1 to 2 medium) |
| 2/3 |
c |
Sugar |
| 1/2 |
c |
Apple juice |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
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 1/2
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 1/3 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 <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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