CRANBERRY COTTAGE CAKE
1 cup (8 oz. by weight) CAPE BLANCO CRANBERRIES, chopped
¼ cup sugar
2 cups packaged biscuit mix
2 tablespoon all-purpose flour
½ cup sugar
3 tablespoons shortening
½ cup milk
1 egg
1 teaspoon vanilla
Cranberry Cake Sauce (recipe below)
Sprinkle CAPE BLANCO CRANBERRIES with the ¼ cup sugar. Combine biscuit mix, flour, and the ½ cup sugar; stir in shortening, milk, egg, and vanilla till smooth. Stir in CAPE BLANCO CRANBERRIES. Pour into greased 9x9x2-inch pan. Bake in 350° oven for 30 to 35 minutes.
Serve warm squares with Cranberry Cake Sauce: In saucepan, combine ½ cup sugar and 2 tablespoons cornstarch; stir in 1½ cups cranberry juice cocktail. Cook, stirring constantly, till mixture thickens and bubbles. Cook 2 minutes more. Stir in ¼ cup butter till melted. Makes 9 servings.
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