Cranberry Shortcake Recipes

COCONUT CRANBERRY SHORTCAKES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Stir in coconut milk just until moistened. , Drop by 1/3 cupfuls 1 in. apart onto a greased baking sheet. Bake at 400° for 15-20 minutes or until lightly browned., For topping, in a large saucepan, combine the cranberries, sugar, coconut milk and cranberry juice. Cook over medium heat until the berries pop, about 15 minutes. , Just before serving, cut shortcakes in half horizontally. Place bottoms on dessert plates; top with half of cranberry mixture. Add tops and remaining cranberry mixture. Garnish with whipped cream, coconut and mint if desired.

CRANBERRY-APPLE SHORTCAKES

Steps:

• In 2-quart saucepan, heat cranberries and 1/3 cup apple juice to boiling. Stir in apples; reduce heat. Simmer uncovered about 5 minutes or until apples are softened. In small bowl, mix remaining filling ingredients; stir into cranberry mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. (Filling can be served warm or cool.)
• Heat oven to 425°F. In medium bowl, mix all shortcake ingredients until soft dough forms. On surface lightly dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Knead 8 to 10 times. Roll 1/2 inch thick. Cut with 3-inch round cutter dipped in Bisquick mix. Place on ungreased cookie sheet.
• Bake 10 to 12 minutes or until golden brown. Split shortcakes horizontally. Fill and top shortcakes with filling. Top with whipped topping.

STRAWBERRY SHORTCAKE

Steps:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

CRANBERRY-PEAR COMPOTE SHORTCAKE

Steps:

• In a large saucepan, combine the sugars, butter and cinnamon. Cook over medium heat for 4-5 minutes or until sugars are dissolved, stirring occasionally. Gently stir in 2 cups cranberries and ginger ale., Bring to a boil. Cook and stir for 8-10 minutes or until mixture is thickened. Add pears; cook and stir 5-10 minutes longer or until pears are tender. Remove from the heat. Add corn syrup and remaining cranberries. Transfer to a small bowl; cover and refrigerate until chilled., Prepare biscuits according to package directions. Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and zest; beat until stiff peaks form., Split warm biscuits. Spread with butter; layer with compote and cream. Replace tops.

PEAR-CRANBERRY SHORTCAKE

Steps:

• Lightly grease an 8x8x2-inch square baking pan. Set aside.
• FOR SHORTCAKE:
• In a large bowl, combine flour, the granulated sugar, baking powder, cinnamon, baking soda, and salt.
• Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs.
• Stir in currants.
• Combine milk, sour cream and egg; add to flour mixture.
• Stir just to moisten.
• Spread the dough in prepared pan.
• Bake in a 450 degree F oven for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean.
• Cool in pan for 10 minutes.
• Remove from pan.
• FOR THE TOPPING:
• In a large skillet, melt the 2 tablespoons butter over medium heat; stir in the brown sugar and nutmeg until combined.
• Add pears. Cook, uncovered, for 5 minutes, stirring occasionally.
• Add cranberries.
• Cook, uncovered, for 3 minutes more or until cranberries pop.
• Remove from heat.
• Let stand for 5 minutes.
• Serve the shortcake warm topped with fruit mixture and whipped dessert topping.

CRANBERRY SHORTBREAD

Steps:

• Preheat oven to 325 degrees F.
• Stir together flour, sugar & salt, then cut in butter until mixture resembles fine crumbs.
• Stir in cranberries, then form into a ball & knead until smooth.
• Divide dough in half.
• On a lightly floured surface, pat or roll each dough portion to a 1/2-inch thickness.
• Use a knife & cut into 24 2"x1" strips, then place these strips 1 inch apart on an ungreased baking sheet.
• Bake 20-26 minutes or until bottoms just start to brown.
• Cool on the baking sheet for 5 minutes, then remove & cool completely on wire rack.