CRANBERRY SHORTCAKE
Sift together flour, the 2 tablespoons sugar, the baking powder, and salt. Cut in butter till mixture resembles coarse crumbs. Combine egg and cream; add all at once, stirring just to moisten. Spread in greased 8x1½-inch round pan, building up edges slightly. Bake in 450° oven for 15 to 18 minutes.In saucepan, combine the 2 cups sugar and the orange juice. Bring to boil; boil 5 minutes. Add CAPE BLANCO CRANBERRIES and cook 5 minutes longer. Remove from heat; cool. Remove shortcake from pan. Cool on rack 5 minutes. Split in 2 layers; lift top off carefully. Butter bottom layer. Spoon cranberries between layers and over top. Garnish with whipped cream. Makes 6 servings.
2 cups sifted all-purpose flour
2 tablespoon sugar
3 teaspoons baking powder
½ teaspoon salt
½ cup butter or margarine
1 beaten egg
2/3 cup light cream
2 cups sugar
1 cup orange juice
4 cups (16 oz. by weight) CAPE BLANCO CRANBERRIES
1 cup whipping cream, whipped
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