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Cherry Pinwheel Shortcakes

Author/Submitted by:
Servings: 6
Categories: Cakes / Desserts

2  c  Monarch Tea-Bisk
2  tb  Shortening
1/2  c  Milk
3  tb  Soft butter or margarine
1/3  c  Brown sugar
1  cn  (20oz) e.d.smith cherry pie
    Whipped Cream

Preheat oven to 425 degrees. To tea-bisk,add shortening; cut in finely with a pastry blender or 2 knives.Add milk and stir briskly with a fork to make a dough which is soft, but no sticky.Turn out on lightly floured surface and knead gently 8 to 10 times. Roll out to a rectangle 8x10.Combine butter and brown sugar. Spread over rolled out dough..Roll up like a jelly roll, starting with shorter side to make a roll 8" long.Cut in 6 pieces.Place in greased large muffin pans.Bake in preheated 425 degrees oven for 10 to 12 minutes.Spoon cherry filling over pinwheels and top with whipped cream.

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