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Cherry Pinwheel Shortcakes
Author/Submitted by:
Servings: 6
Categories:
Cakes
/
Desserts
Ingredients: 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
Filling
Whipped Cream
Directions:
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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