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Caramel Apple-Cranberry Pecan Shortcake




Source of Recipe


Internet


List of Ingredients




2 cups all-purpose flour
½ cup finely ground toasted pecans
¼ cup sugar
2 tsp. baking powder
½ tsp. ground cinnamon
¼ tsp. salt
¼ tsp. ground nutmeg
½ cup butter
1 egg, lightly beaten
2/3 cup milk
2 tsp. finely shredded orange peel
1 tsp. vanilla
Caramel Apples and Cranberries (see Recipe)
Sweetened Whipped Cream (see recipe)



Recipe



Lightly grease 2 baking sheets; set aside. For shortcake, in a large bowl combine flour, ground pecans, sugar, baking powder, cinnamon, salt, and nutmeg. Cut in butter until mixture resembles coarse crumbs. In a small bowl combine egg, milk, orange peel, and vanilla; add all at once to dry ingredients. Stir just until moistened. Drop dough into 8 to 10 mounds on prepared sheets; flatten each mound with the back of a spoon until about ¾ inch thick. Bake in a 450° oven 10 minutes or until golden. Cool shortcakes on wire rack 10 minutes.

Using a serrated knife cut shortcakes in half horizontally. Lift off top layers. Spoon most of the Caramel Apples and Cranberries and all of the Sweetened Whipped Cream over bottom layers. Replace shortcake tops. Top with remaining apple mixture. Serve immediately. Makes 8 to 10 servings

CARAMEL APPLES and CRANBERRIES: In a very large non-stick skillet melt ¼ cup butter or margarine. Add 8 cups sliced red and/or green apples (about 8 medium) and 1/3 cup dried cranberries. Cook over medium heat 3 minutes, stirring occasionally. Sprinkle apples with 1 tablespoon sugar and 1/8 teaspoon ground cinnamon. Cook and stir 1 to 2 minutes more or until apples are crisp-tender. Sprinkle with 2 tablespoons apple cider. Stir to combine; remove from heat.

SWEETENED WHIPPED CREAM: In a chilled medium mixing bowl combine 1 cup whipping cream, 2 tablespoons sugar, and ½ teaspoon vanilla. Beat on low to medium speed until soft peaks form.