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Autumn Apple Shortcakes



2 cup bisquick
1/2 cup water
2 tbsp sugar
2 tbsp shredded orange peel


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

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.


Servings: 6



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