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
Melt
chocolate with oleo.
Remove from heat.
Add egg. Add marshmallows, nuts and confectioners sugar.
Pour onto two pieces of wax paper sprinkled with confectioners sugar.
Roll as jelly roll.
Chill well.\tSlice and serve.
Melt oleo over very low heat.
Add chocolate chips to melt them.
Add beaten egg.
Cool and add the marshmallows.
Shape into a log.
Cover with the pecans.
Wrap in waxed paper.
When cold, slice.
Melt chocolate chips and butter in top of double boiler.
Add the beaten egg; let cool.
Fold in marshmallows and nuts.
Turn out onto waxed paper covered with coconut.
Form into roll and chill.
Slice to serve.
Melt together the butter and chocolate chips in the top of a double boiler or in the microwave. Stir to blend, then stir in the eggs, colored marshmallows and pecans.
Pour the mixture into a 9x5 inch loaf pan, lined with foil. Dust with powdered sugar and refrigerate until firm.
Remove chilled dough from loaf pan, remove the foil, and slice into 1/4 inch slices.
Add half of the boiling apple juice to each of the Black Cherry and Lime gelatin mixes in separate bowls; stir 2 minute until completely dissolved. Pour each mixture into 9-inch square pans sprayed with cooking spray. Refrigerate 40 minute or until firm. Cut gelatin into 1/2-inch cubes. Refrigerate until ready to use.
Meanwhile, sprinkle unflavored gelatin over cold water; let stand 5 minute or until softened. While gelatin is softening, bring milk just to simmer in medium saucepan on medium heat. Add sugar and unflavored gelatin; cook and ...
When chocolate mixture is cool, pour it over the marshmallows and pecans and stir carefully.
Take wax paper and spread coconut on it.
Divide the candy mixture, making two rolls.
Chill in refrigerator.
Slice off slices.
Melt chocolate and margarine in saucepan over low heat.
Place eggs in a small bowl. Gradually add chocolate mixture to eggs, stirring constantly.
Return mixture to saucepan; cook and stir over low heat for about 7 minutes. Cool slightly; add nuts. Fold in marshmallows.
Line two 9 x 5 x 3-inch loaf pans with plastic wrap.
Press mixture into pans.
Refrigerate.
When molded, remove from pan and dust with sugar. Cut into 1-inch squares.
Candy freezes well.
Serve frozen or at room temperature.
Melt margarine and chocolate chips in a sauce pan.
Butter 4 pieces of foil.
Sprinkle with the sugar or coconut.
Add pecans and marshmallows to chocolate mixture.
Blend thoroughly.
Divide mixture into four equal portions.
Shape on foil into rolls.
Turn roll so as to cover with sugar or coconut.\tRoll foil around mixture and chill or freeze until firm.
To serve, slice in 1/2-inch slices.
Melt chips and butter in top of a double boiler.
Add the beaten egg and let cool.
Fold in marshmallows and nuts.
Turn out on waxed paper covered with the coconut.
Form into 12 x 2 1/2-inch roll.
Wrap roll in waxed paper or foil and freeze. Slice to serve.
Melt chocolate chips and butter.
Cool slightly.
Add eggs. Cool slightly.
Add powdered sugar and marshmallows and nuts. Roll in coconut or nuts.
Refrigerate.
Melt chocolate chips and butter.
Add nuts and marshmallows. Mix with chocolate.
Roll in coconut and chill overnight.
Next morning, slice in slices.
Melt chocolate chips and butter in double boiler.
Add beaten egg and let cool.
Fold in marshmallows and nuts.
Turn on wax paper.
Cover with coconut.
Form into 2 1/2-inch roll.
Cover with coconut.
Wrap in wax paper.
Chill and cut into slices.
Can be frozen.
Melt butter and chips in microwave or over low heat.
Add slowly, egg mixed with powdered sugar.
Stir quickly and remove from heat.
When cooled, add marshmallows.
Fold until all are coated.
Spread nuts on waxed paper.
Pour mixture on nuts, forming a log 18-inches long.
Roll up and store in refrigerator.
Slice as needed.
Melt chocolate and butter in double boiler.
Cool.
Beat egg and add chocolate mixture.
Add powdered sugar to mixture. Mix in nuts, marshmallows and coconut.
Form into rolls and roll in coconut.
Chill and slice.
Melt chocolate chips and oleo in double boiler over hot water. Remove from stove; stir in marshmallows and nuts.
Turn out onto a sheet of buttered foil that is lined with coconut.
Roll into a roll.
Or, line a loaf pan with buttered wax paper and coconut. Pack candy into pan; let cool.
Cut into slices.