SHORTCAKE
2 cup bisquick
1/2 cup water
2 tbsp sugar
2 tbsp shredded orange peel
CRANBERRY APPLE FILLING
2 cup cranberries
1/3 cup apple juice
2 cup apples, peeled, thinly slice
2/3 cup sugar
1/2 cup apple juice
1 tbsp cornstarch
A Recipe for
Autumn Apple Shortcakes
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The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
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The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
This Recipe for Autumn Apple Shortcakes is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Autumn Apple Shortcakes from the recipe cookbook of Recipes-to-go (Dessert)
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Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
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The rich would have to eat money if the poor did not provide food |
| Russian proverb |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
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.
Serves: 6
Autumn Apple Shortcakes Recipe brought to you by Recipes To-Go