Apple Cream Shortcakes Recipes

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.

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.

Steps:

• Bake the cake:
• Position a rack in the lower third of the oven and preheat the oven to 350°F. Line the bottom of the cake pan with parchment paper, but leave the sides unlined and ungreased.
• Put the clarified butter in a small pot or microwavable container ready to reheat when needed, and have a large bowl ready to pour it into as well. In a medium bowl, whisk the flour and 2 tablespoons of the sugar together thoroughly.
• In the bowl of a stand mixer fitted with the whisk attachment, combine eggs, salt, and remaining granulated sugar; beat on high speed until light-colored and tripled in volume, 4 to 5 minutes. You should see well-defined tracks as the whisk spins; when the whisk is lifted, the mixture should fall in a thick, fluffy rope that dissolves slowly on the surface of the batter.
• Just before the egg mixture is ready, heat the clarified butter until very hot and pour it into the reserved large bowl.
• Remove the bowl with the egg mixture from the mixer. Sift one-third of the flour mixture over the eggs; fold in with a large rubber spatula until the flour is almost blended into the batter. Repeat with half of the remaining flour, then repeat with the rest of the flour. Scrape about a quarter of the batter into the bowl with the hot clarified butter. Fold until the butter is completely blended into the batter. Scrape the buttery batter over the remaining batter and fold just until blended. Scrape the batter into the prepared cake pan.
• Bake until the cake is golden brown on top, 30 to 35 minutes. It will have puffed up and then settled level, but it won't have pulled away from the sides of the pan, and a toothpick inserted in the center should come out clean and dry. Set the pan on a rack to cool completely.
• When cool, cut around the edge of the cake to release it from the pan, then quickly invert over a cutting board. Cut in a tic-tac-toe grid, creating nine even squares of cake.
• Make the topping:
• While the cake is baking, make the topping: In a medium bowl, toss sliced apples with lemon juice, brown sugar, cinnamon, ginger, salt, and 1/4 cup water. In a large skillet over medium heat, heat butter until melted. Add apple mixture and stir to combine. Cook over medium heat, turning occasionally, until apples have softened but still hold their shape and the sauce has thickened, 10 to 12 minutes.
• Meanwhile, in the chilled bowl of an electric mixer with the whisk attachment, or using a handheld electric mixer, whip the cream until it holds a soft shape-not too stiff. (The cream can be covered and refrigerated for up to several hours. If liquid separates from the cream, whisk briefly before using.)
• Assemble the dessert:
• To serve, top each piece of cake with 4 to 5 cooked apple slices and a drizzle of sauce and garnish with a generous dollop of whipped cream and a sprinkle of cinnamon.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place apples in pie shell. Mix together sugar, flour, nutmeg, and cinnamon. Sprinkle this mixture over apples in shell.
• Melt the butter stir into the cream; pour liquids over apples.
• Bake in preheated oven until apples are tender, filling is bubbling, and crust is golden brown, about 35 minutes. Allow to cool to room temperature, and then refrigerate to allow filling to set.

Steps:

• Preheat the oven to 375 degrees.
• Place the dry ingredients for the crust in a large bowl and blend them.
• Add the butter, egg yolk, and cream.
• Using your hands, work the mixture quickly until it is crumbly.
• Press it into the bottom of a 9-inch spring form pan.
• For the filling, arrange the apples in a pattern over the dough.
• Mix the rest of the filling ingredients together until crumbly.
• Sprinkle this over the apples.
• Bake for about 40 minutes.

Steps:

• Preheat oven to 325 degrees; grease a 9x9 dish & set aside.
• In a large bowl, cut flour, sugar & butter together until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture.
• To the remaining butter mixture, add the rest of the ingredients & mix well.
• Pour into prepared dish & sprinkle topping over.
• Bake 30-40 minutes or until toothpick inserted in center comes out clean.
• Note #1: The edges of the cake may turn a light golden brown while baking, but the topping should not brown.
• Note #2: Double the ingredients to make a larger (9x13) cake.

Steps:

• Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.
• Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
• Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.