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).
Preheat oven to 375 degrees.
Grease muffin tin. Combine the quick bread mix (both bags), apple juice, eggs, and yogurt in a large bowl.
Beat just until mixed.
Stir in walnuts and raisins. Spoon into muffin cups, filling each 2/3 full. Bake for 20 to 25 minutes or until a toothpick comes out clean when inserted into center of a muffin. Remove from pan immediately and place on rack to cool slightly.
Combine cake mix, Dutch apple dessert and eggs.
Add diced apples and stir by hand.
Pour into greased and floured 9 x 13-inch pan.
Mix a topping of butterscotch chips, walnuts and sugar and sprinkle on top of cake.
Bake at 350\u00b0 for 35 minutes.
icrowave.
Place apple juice and lemon juice in dutch oven.
Start
a
small
fire
and
let it burn down to red hot coals. Take
a
cast-iron
Dutch oven.
Put the apples in the bottom
of the
pot and the biscuits on top of apples.
Place the
lid on and put in fire.
Pull hot coals all around.
Cook for
about
20 minutes or until the boys take it off the fire. If\tit's not quite done, it will be apple dumplings instead of cobbler.
Line the bottom of a 12-inch Dutch oven with aluminum foil.
Pour in the cans of apple pie filling and cover with the dry cake mix.
Pour 3/4 can of lemon-lime soda over the cake mix and put the lid on.
Place 8 briquettes of charcoal (in the coal stage) under the Dutch oven and 15 briquettes on the top.
Cook 35-40 minutes.
Check at 30 minutes to see if you need to take off the bottom coals and put fresh ones on top.
Cake should be browned.
Can be served with ice cream or whipped cream.
ooking spray and spread the apple pie filling in the bottom
10 to 12-inch Dutch oven.
Cook, stirring until
Cobbler:
Preheat oven to 350\u00b0F.
Place apple slices in a
uart baking pan.
Spread apple slices in bottom of pan
pples, 2 tbsp lemon juice, apple brandy, and 2 tbsp sugar
ombine.
Gently stir in apple pie filling and pears.
Spoon apple filling into a greased 8-inch round baking dish. Stir in cinnamon. Bake, uncovered, at 375F for 15-20 minutes or until filling is hot.
Separate rolls and place over hot filling. Return to oven for 20-25 minutes.
Cool 5 minutes.
Drizzle with icing.
Serve warm.
Spread pie filling in 9 inch square baking dish.
Mix cake mix, sugar, oats, cinnamon and nuts and coconut if desired. Sprinkle over pie filling and pour melted butter over top. Bake 1 hour at 350\u00b0. Serve warm with ice cream or whipped topping.
Prepare pie crust according to recipe found on Crisco can. Roll dough real thin.
Put around edges of pan, not on the bottom. Place half of the apples in the pan.
Add sugar and butter (just spread around on the apples).
Tear pieces of dough and place among apples.
To Make The Apple Filling: In a large skillet
FOR APPLE LAYER:
Combine apples, sugar,
he entire top of the cobbler starting at the edges and
Combine apples and cider in a large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, simmer 40 minutes or until tender. Place apple mixture in a blender or food processor; process until smooth.
Combine pureed apple mixture, sugar, and remaining ingredients in pan; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until mixture is thick, stirring frequently. Cool. Store butter in an airtight container in refrigerator up to 2 months.
utter.
Pour the cooked apple mixture into prepared dish, top