Apple Cranberry Shortcakes With Cinnamon Cream Recipes

EASY CRANBERRY AND APPLE CAKE

Steps:

• Preheat the oven to 325 degrees F.
• Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
• Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

APPLE-CRANBERRY SHORTCAKES WITH CINNAMON CREAM

Steps:

• Preheat oven to 425°F. Line baking sheet with parchment. Combine flour, 2 tablespoons sugar, 1 teaspoon cinnamon, baking powder, baking soda, and salt in processor. Add 8 tablespoons butter; using on/off turns, cut in until mixture resembles coarse meal. Transfer to large bowl. Add yogurt; mix with fork until dry ingredients are evenly moistened. Turn dough out onto floured work surface. Knead 5 turns to combine. Roll into 12x5-inch rectangle. Cut into 10 squares. Arrange squares on prepared baking sheet, spacing apart. Bake until tester inserted into center comes out clean, about 18 minutes. Transfer to rack; cool 15 minutes.
• Melt 3 tablespoons butter in large skillet over medium-high heat. Add apples; sauté 5 minutes. Sprinkle with 1/2 cup sugar. Add cranberries; sauté until cranberries pop, about 5 minutes. Using slotted spoon, transfer fruit to bowl. Add 1/3 cup cream to juices in skillet; boil until liquid reduces to 1/4 cup. Return fruit to skillet; stir to coat.
• Beat 1 2/3 cups cream, 1 1/2 tablespoons sugar, 1 teaspoon cinnamon, and vanilla extract in medium bowl to soft peaks. Cut shortcakes horizontally in half. Place 1 bottom half in each of 10 bowls. Top with fruit, cream, and shortcake tops.

CINNAMON APPLE CRANBERRY SAUCE

Steps:

• In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.
• Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
• Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.

APPLE-CRANBERRY CRISP BY PAM®

Steps:

• Preheat oven to 375 degrees F. Spray 13x9-inch baking dish with cooking spray. Add apples and cranberries; toss lightly. Set aside.
• Place sugar, oats, flour and cinnamon in food processor container; cover. Process until well blended. Add butter; cover. Process until mixture resembles coarse crumbs, using pulsing action. Sprinkle over fruit. Bake 30 minutes or until topping is browned and filling is hot and bubbly.

CRANBERRY APPLE CRISP WITH CINNAMON MAPLE CREAM

Steps:

• Preheat oven to 375°.
• To prepare maple cream, combine whipped topping, syrup, and 1/8 teaspoon cinnamon. Cover and chill.
• To prepare filling, combine dried cranberries and brandy in a small bowl. Microwave on high for 30 seconds, and set aside.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add apple and juice; sauté 3 minutes.
• Stir in cranberry mixture, granulated sugar, and next 6 ingredients (through nutmeg).
• Spoon apple mixture into an 11 x 7-inch baking dish or shallow 2-quart baking dish coated with cooking spray.
• To prepare topping, lightly spoon 2/3 cup flour into a dry measuring cup; level with a knife.
• Combine flour, 1/3 cup brown sugar, and 1/4 teaspoon salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly.
• Add oats and walnuts; toss well. Sprinkle over apple mixture.
• Bake at 375° for 30 minutes or until bubbly and topping is browned. Serve with maple cream.

EASY APPLE-CRANBERRY DESSERT SQUARES

Steps:

• Heat oven to 375°F. Spray 15x10-inch pan with cooking spray.
• In large bowl, mix Bisquick mix, oats and brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Remove 1 1/2 cups crumb mixture to small bowl; stir in pecans. Set aside for topping. Pat remaining crumb mixture into bottom of pan.
• In large bowl, toss apples, cranberries, granulated sugar and cinnamon. In small bowl, whisk together sour cream and eggs. Pour over apple mixture; toss to coat. Spoon filling over crust; sprinkle reserved crumb/nut mixture over filling.
• Bake 45 to 55 minutes or until topping is golden brown and apples are tender. Cool 30 minutes. Cut into 8 rows by 4 rows. Serve warm with ice cream.

CRANBERRY-APPLE SHORTCAKES

Steps:

• In 2-quart saucepan, heat cranberries and 1/3 cup apple juice to boiling. Stir in apples; reduce heat. Simmer uncovered about 5 minutes or until apples are softened. In small bowl, mix remaining filling ingredients; stir into cranberry mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. (Filling can be served warm or cool.)
• Heat oven to 425°F. In medium bowl, mix all shortcake ingredients until soft dough forms. On surface lightly dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Knead 8 to 10 times. Roll 1/2 inch thick. Cut with 3-inch round cutter dipped in Bisquick mix. Place on ungreased cookie sheet.
• Bake 10 to 12 minutes or until golden brown. Split shortcakes horizontally. Fill and top shortcakes with filling. Top with whipped topping.

APPLE-CINNAMON SHORTCAKES

Steps:

• In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, cinnamon and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients just until moistened., Drop dough by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake at 375° for 18-20 minutes or until golden brown. Cool slightly., For filling, in a large skillet, melt butter. Add apples; saute until tender. Stir in the brown sugar, cinnamon and nutmeg. Gently split warm shortcakes in half horizontally. Top bottom halves with apple mixture; replace tops. Serve immediately.

CRANBERRY APPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted-tube pan (such as Bundt®).
• Whisk eggs, brown sugar, oil, and vanilla extract together in a bowl until smooth.
• Sift flour, baking soda, salt, cinnamon, and nutmeg together in a separate bowl; stir into egg mixture. This is a very thick mixture so use a solid spoon to mix together. Fold in apples, cranberries, and pecans until evenly incorporated. Pour batter in the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.