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    You are in: Home / Recipes / Apple-Cranberry Shortcakes Recipe
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    Apple-Cranberry Shortcakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    dicentra's Note:

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    Ingredients:

    Servings:

    Units: US | Metric

    Shortcakes

    Filling

    Directions:

    1. 1
      Preheat oven to 375°.
    2. 2
      To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.
    3. 3
      Place flour and next 5 ingredients (through 1/4 teaspoon salt) in a food processor; pulse 2 to 3 times to combine.
    4. 4
      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).
    5. 5
      Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands.
    6. 6
      Pat the dough into a 14 x 4-inch rectangle on a large baking sheet lined with parchment paper.
    7. 7
      Cut dough into 8 even portions, cutting into, but not through, the dough. Brush the dough with egg white; sprinkle evenly with 2 teaspoons sugar.
    8. 8
      Bake at 375° for 15 minutes or until golden. Remove from pan; cool on a wire rack.
    9. 9
      To prepare filling, melt 2 teaspoons butter in a large nonstick skillet over medium-high heat.
    10. 10
      Add apple, tossing to coat; sauté 4 minutes or until lightly browned.
    11. 11
      Stir in brown sugar; sauté 2 minutes. Stir in the cranberries, juice, 1/4 cup water, and dash of salt.
    12. 12
      Reduce heat to low; simmer 5 minutes or until cranberries pop, stirring frequently.
    13. 13
      Place whipped topping and 1/8 teaspoon cinnamon in a small bowl, and fold gently to combine. Place shortcake on a cutting board or work surface.
    14. 14
      Carefully split shortcake in half horizontally using a serrated knife. 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.
    15. 15
      Cut along score lines with a serrated knife to form 8 portions. Top each portion with 1 tablespoon remaining whipped topping mixture.
    16. 16
      Shortcake Tips:.
    17. 17
      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.
    18. 18
      Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
    19. 19
      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.
    20. 20
      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.

    Ratings & Reviews:

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    Nutritional Facts for Apple-Cranberry Shortcakes

    Serving Size: 1 (179 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 270.8
     
    Calories from Fat 78
    28%
    Total Fat 8.6 g
    13%
    Saturated Fat 5.2 g
    26%
    Cholesterol 21.6 mg
    7%
    Sodium 230.2 mg
    9%
    Total Carbohydrate 47.2 g
    15%
    Dietary Fiber 3.4 g
    13%
    Sugars 25.2 g
    101%
    Protein 3.1 g
    6%

    The following items or measurements are not included:

    frozen fat-free whipped topping

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