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Prep 40min
Total55min
Servings6
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Ingredients
Cranberry-Apple Filling
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
Shortcakes
2 1/2
cups Original Bisquick™ mix
1/2
cup milk
3
tablespoons sugar
3
tablespoons butter or margarine, melted
Garnish, If Desired
Whipped topping, if desired
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Steps
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.
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Replace the apple juice with cranberry juice for a tangy filling.
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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