This recipe for Apple Shortcake, by Mickey Kangas, is from Fruit Favorites ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 c. sliced apples, 3/4 c. sugar, 1/2 c. water, 1/4 c. cinnamon candies, 1 tsp. grated lemon rind, 1 tbl. lemon juice,
2 cups flour, 3 tsp. baking powder, 2 tbl. sugar, 1 tsp. salt, Or you can use ready- mix buscuit mix. Adding lemon rind to the ready-mix
Cook, stirring constantly until sugar and candies are dissolved. Stir in 1 tbl. cornstarch mixed with 1/2 c. water. Cook until mixture boils. Cool.
Sift together the flower mixture. Cut in 6 tbl. shortening. Stir in 2/3 c. milk with a fork to make a soft dough. Roll out on a floured board 1/4 inch thick to make a rectangle 6x12. Cut into 8 squared. Butter 4 squares and place the other 4 on top. Bake on ungreased cookie sheet at 350 until nicely brown. Serve warm or cold with the rosy applesauce between and on top. Top with whipped cream.
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