Pour the apples into a saucepan with 1/4 cup water, bring to the boil and cook until almost softened, stirring often. Add the berries and bring to the boil, stirring and then simmer for 3 minutes.

(WTNH) — Chef instructor at Prince Technical High School Jamie Roraback makes a wild black raspberry apple shortcake perfect for summer. · Preheat the oven to 350ºf. Grease the bottom and sides of an ...

Place the prepared apples and water in a saucepan and bring to the boil. Simmer until the apples are tender, stirring occasionally. Sweeten to taste and then thicken with custard powder paste. Cool.

Preheat the oven to 350ºf. Grease the bottom and sides of a 9” cake pan with butter or vegetable spray. Sift together the flour, baking powder, salt, and sugar. Add butter. Use a pastry cutter to cut ...

Butter and sugar a 24 cm x 4 cm deep pie dish (rub softened butter over, then swirl caster sugar around to line the inside of the dish.) Cream the first butter and sugar, then add eggs one at a time ...

This shortcake is best eaten made the day it's made, as the curd has the possibility of making the pastry go a bit soggy. That said, I wouldn't hesitate to knock back a slice the next day. Credit: ...

This is my nana’s shortcake recipe (originally measured in ounces of course) and it really is the best shortcake recipe I’ve found. The combo of rhubarb and apple is so so good. 1. Set the oven at 180 ...