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| 2 | cups cranberries |
| 1/3 | cup apple juice |
| 2 | cups thinly sliced peeled cooking apples (1 to 2 medium) |
| 2/3 | cup sugar |
| 1/2 | cup apple juice |
| 1 | tablespoon cornstarch |
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| 2 1/2 | cups Original Bisquick® mix |
| 1/2 | cup milk |
| 3 | tablespoons sugar |
| 3 | tablespoons butter or margarine, melted |
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| Whipped topping, if desired |
| 1. | In 2-quart saucepan, heat cranberries and 1/3 cup apple juice to boiling. Stir in apples; reduce heat. Simmer uncovered about 5 minutes or until apples are softened. In small bowl, mix remaining filling ingredients; stir into cranberry mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. (Filling can be served warm or cool.) |
| 2. | Heat oven to 425°F. In medium bowl, mix all shortcake ingredients until soft dough forms. On surface lightly dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Knead 8 to 10 times. Roll 1/2 inch thick. Cut with 3-inch round cutter dipped in Bisquick mix. Place on ungreased cookie sheet. |
| 3. | Bake 10 to 12 minutes or until golden brown. Split shortcakes horizontally. Fill and top shortcakes with filling. Top with whipped topping. |
| Heat oven to 450°F. Increase simmer time for filling to 7
minutes. |
|
| Replace the apple juice with cranberry juice for a tangy filling.
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| For a fun fall dessert, use a large apple-shaped cookie cutter to cut out shortcakes, and garnish filled shortcakes with a fresh mint leaf.
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Nutrition Information:
450 ( 120); 14g ( 6g, 1 1/2g); 15mg; 660mg; 76g ( 3g, 42g); 5g 4%; 6%; 8%; 8% 1 1/2 ; 1/2 ; 3 ; 0 ; 2 1/2 5