Apple Raisin Shortcake

Fall is right around the corner.  Pretty soon the air will have a crisp bite to it and the leaves will be changing colors.  Autumn is my favorite time of the year and I have already starting making my favorite  fall comfort foods.

When you think of shortcake you think of spring and strawberries.  It's time to change things up and make that shortcake a fall classic with Apples and Raisins.  Even if you are not a whiskey drinker it's worth buying a small pocket size bottle for this recipe.  Whiskey with butter makes desserts so incredibly delicious.  That leftover whiskey will not go to waste I have other recipes where I use whiskey check them out.

Apple Raisin Shortcake

Apple and Raisin Mixture

4 tablespoons butter

1/2 cup packed brown sugar

2 teaspoons vanilla

1/2 cup good whiskey (you can sub apple cider)

3 cooking apples, chopped (your choice to peal the apples I like them rustic so I leave them on)

1 cup raisins

Melt butter in a saucepan on medium low, add brown sugar and vanilla stir until brown sugar has melted.  Add apples, raisins and whiskey stir until completely coated with sugar mixture.  Cook for 15 to 20 minutes stirring occasionally.  You want the apples a little soft but still have a bite.

Shortcake 

Inspired by Alton Brown's Recipe

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons sugar
3 tablespoons butter
2 tablespoons shortening
3/4 cup International Delight French Vanilla Creamer
melted butter to brush shortcakes
sugar

Pre-heat oven 450 degrees.  In a large bowl combine flour, baking powder, salt and sugar. Cut in butter and shortening.  Mix in ID creamer and drop by large spoonfuls.  Brush with melted butter and sprinkle with sugar.  Bake for 15 minutes or until firm and gold brown around the edges.

Top shortcake with a scoop of vanilla ice cream and apple raisin mixture, make sure you spoon the syrup over the ice cream.

Until Next Time,
Pam

Shared on Weekend-Potluck #82