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 sugar, butter and milk.
Cook until it forms a soft ball in cold water.
Stir often to keep from scorching.
Add vanilla, cinnamon and pecans.
Beat until almost cold.
Drop by spoonfuls onto waxed paper.
Start pouring pralines, while beating, before mixture gets too firm.
I always double this recipe, because they're gone before I finish if I don't!
Double recipe makes 40 pralines.
Stir milk gradually into egg yolks.
Add sugar and salt; cook in the top of a double boiler until mixture coats the spoon.
Chill thoroughly.
Whip cream to very soft peaks (it won't quite hold its shape).
Add pralines, vanilla and whipped cream.
Freeze either in an ice cream maker or in the freezer (if using your freezer, stir twice during freezing to prevent large ice crystals from forming).
ax paper in between.
Pralines are extremely fragile, handle with
In a large pan, mix together all ingredients, except the pecans.
Cook to a soft ball.
(Use candy thermometer.) Cool.
Add chopped pecans and beat hard until mixture is stiff and creamy. When stiff, drop with a teaspoon onto a greased cookie sheet about 4-inches in diameter.
Press whole pecans on top of each one. Wrap pralines in oiled or waxed paper.
nstructions, then fold in the pralines. Spoon into a metal container
-Pecan Pralines-.
Melt butter over medium
ack.
Sprinkle coarsely crumbled pralines over crust.
Beat cream
Mix well in a heavy 1 1/2-quart saucepan.
Cook and stir to a full boil, then slowly for 3 to 5 minutes, until mixture reaches soft ball stage.* Remove from heat.
Stir in 1 1/2 cup pecans (broken).
Beat mixture until it begins to thicken, but still looks shiny.
Drop tablespoonful of mixture quickly onto waxed paper to form 3-inch pralines.
Let cool.
If mixture thickens and starts to lose its shine while dropping pralines, add a few drops of evaporated milk.
Makes about 18 pralines.
rops hot water).
Let pralines stand until set.
Carefully
Do not double recipe.
Combine milks and sugar in a large heavy saucepan.
Stir until melted.
Add pecans and let the mixture come to a boil.
Boil for 20 minutes, stirring constantly.
Add salt, butter and vanilla. Remove from heat and beat a few more strokes.
Spoon onto waxed paper and let cool.
This recipe can be halved.
(Make on a day when the humidity is high.)
Recipe may be doubled.
Preheat oven to 350\u00b0.
Lightly spray a cookie sheet with vegetable oil spray.
In a large mixing bowl, cream the margarine with the sugar.
Add egg and vanilla; beat.
Add flour and mix well.
Mix in nuts.
Drop by teaspoonfuls on prepared cookie sheet.
Bake 12 minutes or until lightly browned.
Remove from oven and allow to cool on a rack.
This recipe has 4 grams of fat and 3 milligrams of sodium.
Boil to soft boil stage on candy thermometer.
Add the pecans and stir. Drop by spoonful on waxed paper. (This recipe can be cooked in the microwave.)
luminum foil.
Let the pralines cool completely.
Makes 20