Red, White and Blue Shortcakes
Happy Healthy Holidays!
Prepare shortcakes for your Red, White and Blue Shortcakes as directed on package for a drop biscuit then top them with cranberry sauce, strawberries, blueberries, lemon juice and whipped cream.
2-1/3 cups all purpose baking mix
1 cup sweetened dried cranberries
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
1 16-ounce can whole berry cranberry sauce
2 cups sliced fresh strawberries
1 cup fresh blueberries
2 teaspoons fresh lemon juice
Preheat oven to 425-degrees. Mix baking mix and sweetened dried cranberries. Prepare shortcakes as directed on package for a drop biscuit. Drop by spoonfuls, forming 8 shortcakes, onto ungreased baking sheet. Bake for 10 to 12 minutes or until golden brown. Cool 10 minutes on a wire rack.
Meanwhile, combine all fruit filling ingredients in medium bowl, mixing well.
Slice shortcakes in half horizontally. Place bottom halves on individual plates; top with fruit filling. Place shortcake tops on fruit. Top with whipped cream.
Recipe makes 8 servings Red, White and Blue Shortcakes.
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March 28, 1785: Delegates from Maryland and Virginia meet at Mt. Vernon to discuss navigation conflicts on the Potomac River and Chesapeake Bay. George Washington serves as host and it becomes known as the Mount Vernon Conference.