br>Finally:
Remove the blondies from the oven and pour
he foil.
For the blondies cream butter and sugar on
Make the blondies: Set rack in center of
ut excess flour.
Prepare blondies: With a fork, thoroughly mix
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
he foil, carefully lift the blondies out of the pan and
1. Make the blondies: Preheat oven to 350\u00b0.
requently to make sure the blondies don't overbake.
The
he top.
Bake the blondies until a toothpick inserted into
ow chewy you like your blondies (a shorter baking time results
ou want to remove the blondies to cut into circles).
inutes.
Do not overbake; blondies will firm as they cool
n the preheated oven until blondies are beginning to pull away
handle to pull baked blondies from the pan; coat foil
omes out clean.
The blondies should pull away from the
l end up with rubbery blondies.
Tip the mix into