Shortcake
2 c. flour
3 T. sugar
1/3 c. butter
1 egg
1/3 - 1/2 c. milk
Heat oven to 450 and greese cookie sheet. In medium bowl, combine flour and sugar; mix well. Cut in butter with pastry blender or fork.
In 1- cup measuring cup beat egg; add enough milk to make 2/3 cup. Add to flour mixture; stir with fork just until blended.
On lightly floured surface, knead dough just until smooth. Toll out dough to about 1/2 inch thickness. Cut with floured 2 1/2 in. cutter into desired shapes. Place on greased cookie sheet and bake for 10 -12 min.
Filling
2 c. water
1 (6-oz.) pkg. dried apricots, cut into bite- sized pieces
1/2 c. sugar
2 T. butter
1/2 t. vanilla
Topping 2 (3oz.) pkg. cream cheese, sofened
2 T. sugar
6 T. whipping cream
In a medium saucepan, combine water and apricots. Bring to a boil. Reduce heat; cover and cook about 15 min. or until apricots are tender. Stir in 1/2 cup sugar and butter. Simmer 30 min or until thickened, stirring frequently. Cool 30 min. or until cooled. Stir in vanilla.
In small bowl, combine all topping ingredients; beat until smooth and creamy. Split shortcakes. Gill and top with apricot mixture and cream cheese topping. Store in refrigerator.
Serves 10