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).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
mix first four ingredients until combined, MIX BY HAND (its the trick to this recipe!). add the dry ingredients, then the oats, then the chocolate chips, mixing each time.
refrigerate dough for taller/chunkier cookies for 1 hr or more. drop them on a greased pan in Tablespoonfuls.
350 for 10 mins (i usually find that 12 is good- though recipe said 10. it's a little too gooey for me. just start checking them after 10.
Zabaglione Cream: In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color.
In the bottom part of the double boiler, bring water to a boil then reduce heat to simmer.
Place egg yolk mixture over water and gradually add Marsala, beating continously.
Scrape bottom and sides of pan occasionally and cook 6 to 10 minutes or until soft mounds can be formed.
Transfer to bowl, cover and refrigerate 30 minutes.
Whip cream with 2 Tbsp.
sugar until soft peaks form.
Fold in Mascarpone ...
different cookie recipe.
General method: This recipe uses only a
wiss meringue buttercream for this recipe for the entire cake.
Combine graham cracker crumbs, sugar and melted butter in a bowl.
Mix with fork.
Press evenly in a spring form pan.
Place in oven.
Bake 375\u00b0 for 15 minutes.
Remove and cool.
Pour filling (recipe to follow) into crust.
Place a roasting pan filled with hot water on the bottom rack of the oven.
Bake at 300\u00b0 for 1-1/2 hours.
Spread topping (recipe to follow) over cheesecake and bake for 7 minutes.
Cool completely and refrigerate.
Cover the top with strawberries or other fruit.
nformation: CALORIES (per 1/4 recipe) 420kcal; FAT 26g; CHOL 225mg
nformation: CALORIES (per 1/6 recipe) 400kcal; FAT 21g; CHOL 55mg
Combine Cucumber-Dill Yogurt Sauce recipe ingredients in a small bowl
wiss meringue buttercream for this recipe for the mini pineapples and
*For smaller serving sizes, adjust recipe accordingly.
oom temperature before proceeding with recipe) Preheat oven to 350F (175C
aking the rest of the recipe.
In a large bowl
little thick but the recipe is a proven one. Let
Crust: Combine dry ingredients in a stand mixer. Add butter and beat with paddle attachment on low speed, scraping bowl as needed, until pieces are raisin-size. Note: it was easier for me to use a food processor for this step.
With mixer still on low speed, drizzle in 1 tablespoons ice water; beat until pastry comes together, 1 1/2 to 3 minutes. Form 1 1/4 cups into a disk and the rest into a smaller disk.
Preheat oven to 375\u00b0 with rack on bottom rung.
On a lightly floured board, roll larger disk into a 12-in. circle. Loosen ...
Preheat oven to 400 degrees.
Grease a 12-cup muffin tin. (I used Canola Oil spray).
Mix oats and milk in a medium-sized bowl. Sit to the side for 10 minutes.
In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined. Be careful not to overmix!
Fill muffin cups about 3/4 full, and bake for 16-18 minutes until golden brown and a cake tester inserted into the center of a muffin comes out clean. Do not overbake!
Let Cool and Enjoy!