From Paulette Vickery's Recipe Collection

Bisquick, Carmel Apple Shortcakes

desserts

2 1/2 cup bisquick
3 tablespoon sugar
1/2 cup milk
3 tablespoon butter, melted
3 tablespoon milk
1/4 cup chopped nuts
3/4 cup carmel topping
1 each apple, cubed, (1 cup)
1 single chopped nuts

Preheat oven to 425 degrees. Stir Bisquick, sugar, 1/2 cup milk, and butter until soft dough forms. Turn dough onto surface dusted with Bisquick. Roll dough in Bisquick to coat. Shape into ball, and knead 10 times. Roll dough to 1/2 inch thickness. Cut dough into 6 portions, with 3 inch cutter dipped in Bisquick. Brush tops and sides of shortcakes with 3 tablespoons milk. Sprinkle top of each shortcake with 1/4 cup chopped nuts. Place shortcakes on ungreased baking sheet. Bake 10-12 minutes, or until golden brown. Meanwhile, heat carmel topping in 1 quart saucepan over medium heat just until warm. Stir in diced apple. Split warm shortcakes, fill and top with carmel mixture, top with chopped nuts if desired.

Yield: 8 servings




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