Melt margarine in square 8 or 9-inch baking dish.
Mix flour, sugar, milk and egg until well blended.
Pour in pan over melted margarine.
Do not mix.
Then spoon fruit or pie filling over batter.
Do not mix.
Bake at 350\u00b0 for 35 minutes or until golden brown on top.
Serve warm or cold.
May top with vanilla ice cream.
Recipe can be doubled for a 9 x 13 x 2-inch pan.
Serves 4 to 6 people.
Read entire recipe before beginning:
Heat gently together in a pot on stove top the water, sugar, dried fruit and butter until butter melts and sugar dissolves.
Allow to cool for a few minutes then stir in flour and spices and baking soda.
Pour into a large loaf pan which has been greased and floured or bottom lined with baking paper and bake at 350'F for 45 minutes or until a cake tester comes out clean.
Remove from oven and leave to cool in tin for 10 minutes then tip out onto a wire rack to finish cooling.
Serve cut in slices and buttered.
s a good make-ahead recipe.
Place stick of butter in deep dish and melt in a 325\u00b0 oven, then let cool.
Mix sugar, flour and milk.
Pour this over cooled butter.
Place fresh or frozen fruit or berries onto batter. Sprinkle 1/4 cup sugar over top.
Bake 40 minutes.
Batter will rise to top of pie and brown.
Melt oleo in baking dish (2 1/2 to 3-quart size). Mix dry ingredients. Add beaten egg and milk. Mix gradually. Place fruit in dish in melted oleo or butter. Pour batter over fruit. Bake in 375\u00b0 to 400\u00b0 oven about 30 minutes or until brown.
Pour fruit and juice in baking pan (
Put fruit in buttered dish. Put bread fingers on top of fruit. Melt margarine. Add sugar, flour and egg. Pour mixture over bread and fruit. Bake 35 to 40 minutes at 350\u00b0.
Cook fruit with small amount of water and sugar.
Mix all ingredients except fruit.
Pour into buttered casserole dish. Pour fruit on top of batter evenly.
Bake at 350\u00b0 for 1 hour.
Pour fruit with juice in bottom of 9 x 13-inch pan.
(If fruit is in larger pieces, slice them smaller.)
Sprinkle cake mix over fruit and juice.
Put chopped nuts on top of dry cake mix. Drizzle melted margarine on top.
Bake at 350\u00b0 until brown and bubbly (20 to 30 minutes).
Serve hot or cold with ice cream or whipped cream.
Melt butter in a 2-quart baking dish.
Mix flour, sugar and milk together.
Wash and prepare the fruit for baking.
Put the fruit in the dish with the butter.
Pour the flour mixture over the fruit.
Bake in a preheated 350\u00b0 oven for 1 hour.
Mix peach pie filling, fruit cocktail, pineapple, oranges, cherries and pecans.
Sprinkle pudding mix over the mixture.
Stir and chill.
Before serving, cut up bananas and add.
Quick, easy and good.
Mix fruit cocktail and glaze in a serving bowl.
Top with Cool Whip.
Delicious and easy.
Drain fruit; mix together being careful not to mash.
Add nuts and marshmallows to taste.
Mix Cool Whip and chill.
(I chill cans of fruit first.)
For a sweet but nutritious no-fat dessert; put chopped fruit slices in a square cake pan.
Add in canned fruit.
Sprinkle top with cinnamon-sugar-flour and flake cereal.
If raisins are included, put in fruit part, not topping, as their skins can burn. Cook for 30 minutes at 350\u00b0.
Combine all of the ingredients except the fruit in a bowl.
Pour it into an 8x8 pan coated with cooking spray.
Add the fruit right on top.
The crust will come up over the fruit and cover it.
Bake in a 350 degree oven for 40 minutes.
ntil set.
TOPPING: Arrange fruit pieces in a nice design
Wash fruit and let dry.
Mix flour and sugar together.
Place fruit in unbaked pie crust and pour the flour-sugar mixture over fruit.
Slice the stick of oleo and place on top of pie.
This will make a top crust.
Bake at 350\u00b0 until light brown.
Drain pineapple and mixed fruit.
Reserve pineapple juice. Combine juice with pudding mix and Tang.
Stir well.
Combine fruit and pudding mixture.
Toss gently.
Chill before serving.
Fresh fruit may be substituted for chunky fruit.
large saucepan, combine all fruit mixture ingredients (except pecans). Bring