Autumn Apple Shortcakes Recipe

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Autumn Apple Shortcakes Ingredients

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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This Recipe for Autumn Apple Shortcakes is one of thousands in the Recipes-to-go Dessert Cookbook.

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Using Cilantro:
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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

This is a recipe for Autumn Apple Shortcakes from the recipe cookbook of Recipes-to-go (Dessert)

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Autumn Apple Shortcakes

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Autumn Apple Shortcakes Directions

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

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Autumn Apple Shortcakes Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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