Apple-Cranberry Shortcakes

Name: Apple-Cranberry Shortcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters apple juice; 2 teaspoons baking powder; 1 liters sliced peeled Gala or Braeburn apple (about 4 medium); 3 Tbsps brown sugar; 2 teaspoons butter; 5 Tbsps chilled butter, cut into small pieces; 59 milliliters cornmeal; 118 milliliters fresh cranberries; 1 large egg white, lightly beaten; 156 grams 1/4 cups all-purpose flour (about; 79 milliliters granulated sugar; 2 teaspoons granulated sugar; 0 teaspoons ground cinnamon; 1 teaspoons ground cinnamon; 6 Tbsps ice water; 0 teaspoons salt; 1 Dash salt; 59 milliliters water; 237 milliliters frozen fat-free whipped topping, thawed

Apple-Cranberry Shortcakes might be a good recipe to expand your dessert repertoire. This recipe makes 8 servings with 294 calories, 4g of protein, and 10g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. If you have butter, granulated sugar, ground cinnamon, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 37

Equipment you will use

Oven

To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Place flour and next 5 ingredients (through 1/4 teaspoon salt) in a food processor; pulse 2 to 3 times to combine.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add chilled butter; pulse 10 times or until mixture resembles coarse meal. With processor on, slowly add 6 tablespoons ice water through food chute, processing just until combined (do not form a ball).

Ingredients you will need

Water

Butter

Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat the dough into a 14 x 4-inch rectangle on a large baking sheet lined with parchment paper.

Ingredients you will need

Dough

Equipment you will use

Baking Paper

Baking Sheet

Cut dough into 8 even portions, cutting into, but not through, the dough.

Ingredients you will need

Dough

Brush the dough with egg white; sprinkle evenly with 2 teaspoons sugar.

Ingredients you will need

Egg Whites

Dough

Sugar

Bake at 375 for 15 minutes or until golden.

Equipment you will use

Oven

Remove from pan; cool on a wire rack.

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Wire Rack

Frying Pan

To prepare filling, melt 2 teaspoons butter in a large nonstick skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add apple, tossing to coat; saut 4 minutes or until lightly browned. Stir in brown sugar; saut 2 minutes. Stir in the cranberries, juice, 1/4 cup water, and dash of salt. Reduce heat to low; simmer 5 minutes or until cranberries pop, stirring frequently.

Ingredients you will need

Brown Sugar

Cranberries

Apple

Juice

Water

Salt

Pop

Place whipped topping and 1/8 teaspoon cinnamon in a small bowl, and fold gently to combine.

Ingredients you will need

Whipped Topping

Cinnamon

Equipment you will use

Bowl

Place shortcake on a cutting board or work surface. Carefully split shortcake in half horizontally using a serrated knife.

Equipment you will use

Serrated Knife

Cutting Board

Place bottom half of shortcake on a platter; spread evenly with about 1/2 cup whipped topping mixture and apple mixture; top with shortcake top.

Ingredients you will need

Whipped Topping

Spread

Apple

Cut along score lines with a serrated knife to form 8 portions. Top each portion with 1 tablespoon remaining whipped topping mixture.

Ingredients you will need

Whipped Topping

Equipment you will use

Serrated Knife

When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.

Ingredients you will need

Dough

Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.

Equipment you will use

Serrated Knife

You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350 for 10 minutes.

Ingredients you will need

Wrap

Equipment you will use

Ziploc Bags

Oven

Aluminum Foil

To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.

Equipment you will use

Ziploc Bags