1 cup canned crushed pineapple (9-oz. can) 1 cup finely chopped or shredded red-skinned apple (1 med. to large apple) 1 cup finely chopped fresh cranberries (1 cup whole cranberries) ¼ cup sugar ⅛ tsp. salt
Mix all ingredients. Let stand at room temperature ½ to 1 hr. before serving. Make Shortcake dough (recipe [page 18]). Cut individual shortcakes. Split while piping hot and serve shortcake style with the fruit mixture. 6 servings.
Peach-Orange Shortcake
Heat oven to 450° (hot). Make Shortcake dough (recipe [page 18])—except add grated rind of 1 orange to Bisquick before adding liquid. Spread dough in greased 13×9½×2″ pan. Sprinkle with 2 tbsp. sugar, if desired. Bake 10 to 12 min. Cut into 12 squares. For each serving, spoon sliced peaches between 2 squares and on top. Top with whipped cream. 6 servings.
Sour Cream-Strawberry Shortcake
Make Shortcake dough (recipe [page 18]). Cut individual shortcakes. Split layers. Spoon frozen strawberries and commercial sour cream between layers and over top.
Velvet Crumb Cake
