lended.
FOLLOW link to Recipe #433557 for complete brining, preparation
lour and 1/2 cup Recipe #453973 (one batch without added
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
irections for sauce:
This recipe makes enough sauce for about
/8 TEASPOON OF MY Recipe #453973. BEFORE ADDING THE SESAME
/2 TABLESPOONS OF MY Recipe #453973 FOR THE BREADING, PLUS
*This is a great OAMC recipe. Before cooking/prep day, I
1 1/2 tablespoons prepared Recipe #453973, 2 teaspoons granulated sugar
heese and mix well.
Recipe calls for 1 cup I
ight consistency for dough.
(Recipe says 7 to 8 cups
AKE GRAVY, FOLLOW Recipe #422335 OR THE RECIPE IN Recipe #487767. (STEP ONE
ours or until tripled in bulk. Punch dough down in bowl
hoopie pie half.
This recipe was provided by professional chefs
ith toasted pine nuts. This recipe was provided by a chef
ike it HOT.
This recipe makes about 6 quarts of
Divide Basic Sweet Dough into 2 portions.
Press into 2 buttered 8 x 8-inch baking pans.
Press apples, rounded side up, into dough.
Sprinkle with mixture of sugar and cinnamon; drizzle with butter.
Let rise in a warm place until doubled in bulk. Bake at 350\u00b0 for 40 to 50 minutes, or until golden brown.
Cool on wire rack.
Serves 16.
et rise until doubled in bulk, about 1 1/2 hours
ou would any typical meatloaf recipe. If making foil packets, you