Use a 12-inch pine board, cleaned well.
Butter the board all over.
Clean carp and place on board.
Add salt, pepper, bay leaf, parsley and thyme to taste.
Bake at 350\u00b0 for 1 hour.
When done to a golden brown, remove from oven.
Carefully remove carp from board.
Throw the carp away and eat the board.
ough and press into greased 12-inch pizza pan or 13 x
(I use an 8-inch springform pan).
Cheesecake: Beat together cream
Mix crumbs, 2 tablespoons sugar and butter; press firmly over the bottom and 1/2 inch up sides of a 9-inch cheesecake pan with removable rim.
Bake at 350\u00b0 until slightly darker, about 8 minutes.
olor).Pour out into 9-inch cake pan. (DO NOT spray
nd sides of a 10-inch springform pan.
Wrap the
he sides) of a 9-inch springform pan using your fingers
ine crumbs. Pour into a 12-inch springform pan. Add melted butter
Cheesecake:
Combine 1st 3 ingredients;
ut into a round 9-inch cake pan, turning around the
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
imes, until it reaches a 12-inch circle (do not knead or
he pizza dough into a 12-inch circle then brush with olive
00\u00b0.
Coat a 12-inch pizza screen or perforated pizza
ayenne, if using, in a 12-inch nonstick skillet over medium-low
egrees F.
In a 12-inch ovenproof skillet, melt the butter
roll out both crusts to 12-inch circles. Place one crust in
hole ingredients. This pizza sauce recipe can be canned or frozen
Mix jellos and hot water and cold water.
Let set.
After this is set, add cream cheese, sugar, vanilla and cream.
Mix jello and cream cheese mixture well, then pour into an 8 x 12-inch pan lined with slices of angel food cake.
Refrigerate until well set.
Cook pie filling as directed. While pie filling is cooking, add the cream cheese.
Place ladyfingers on bottom of a 9 x 12-inch baking dish.
If pie filling and cream cheese are lumpy, use electric mixer to smooth out.
Pour mixture over ladyfingers. Cool 40 minutes. Spread Cool Whip on top. Refrigerate for 3 hours.