Apple Cheddar Shortcake Recipe




Apple Cheddar Shortcake Ingredients

2 1/2 cup biscuit mix, bisquick
4 oz cheddar, sharp, shredded
2/3 cup milk
1/3 cup butter, melted ------apple toppin
3/4 cup brown sugar, packed
3 tsp cornstarch
1/2 tsp cinnamon, ground
1/4 tsp salt
1 cup water
4 cup apples, peeled,cored, sliced ----
1 heavy cream, whipped

A Recipe for
Apple Cheddar Shortcake

 

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This is a recipe for Apple Cheddar Shortcake from the recipe cookbook of Recipes-to-go (Cheese)


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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.




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Apple Cheddar Shortcake

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Apple Cheddar Shortcake Directions

Heat the oven to 425 degrees F. Combine the biscuit mix and the
cheddar cheese then stir in the milk and butter. Spread the dough
into two greased 8-inch layer pans and bake in the preheated oven for
20 minutes. Combine the brown sugar, cornstarch, cinnamon and salt in
a large saucepan. Stir in the water and cook until clear and
thickened. Att the apples, cover and simmer until the apples are
tender. Spoon half of the apple mixture over one layer. Top with
the second layer and remaining apples. Serve warm with whipped cream
for a topping.

Serves: 6

 

 

 

 

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Apple Cheddar Shortcake Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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