Cream margarine and sugar.
Add eggs, one at a time.
Blend in flour and vanilla.
Spread on greased jelly roll pan.
Score into squares and spoon 1 teaspoon fruit pie filling into each square. Bake at 350\u00b0 for 30 minutes.
Sprinkle with powdered sugar.
Spread the fruit pie filling evenly in an 8 x 8-inch pan. Spread the dry cake mix evenly over the pie filling.
Pour the melted margarine over the dry cake mix.
Bake at 300\u00b0 for 10 to 20 minutes, or until lightly brown.
Enjoy!
Use an oblong cake pan or baking dish.
Melt margarine in baking dish.
Mix together flour, sugar, baking powder and milk. Beat by hand until smooth.
Pour into the buttered baking dish; do not stir!
Spoon in 1 can of fruit pie filling.
Take knife and swirl one time.
Bake at 375\u00b0 for 15 minutes, then turn oven down to 350\u00b0 and bake for 30 minutes.
Soften cream cheese and add Eagle Brand milk, lemon juice and whipped topping.
Mix together and pour into crusts.
Chill.
Top with chilled fruit pie filling (cherry, blueberry or strawberry). Yield:
2 pies.
Lightly grease a 9 inch tart pan.
Stir flour into
ough into four 4-inch tart pans (or one 9 or
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.
You will need a tart pan with a removable bottom
ixture into prepared muffin cups, filling 2/3 full. Bake at
lended.
If using dried fruit, fold it into the cream
days.
FOR THE FILLING:
Combine apples and water
ours before serving, arrange fruit on filling.
I like to use
ie. Put in any desired fruit pie filling. Roll out the other
Mix all fruit and nuts together and pour fruit pie filling over mixture.
Refrigerate after stirring together and serve. Good and easy.
Preheat over to 350\u00b0.
Melt 1 stick of butter in 9 x 13 inch baking pan.
Blend together, flour, sugar and milk.
Pour canned fruit filling in bottom of baking dish with the melted butter. Pour the batter over the fruit.
Bake at 350\u00b0 for about 45 minutes or until golden brown.
Preheat oven to 400\u00b0F.
Put pie crust flat on cookie sheet and fold the edge over 1/2 inch.
Bake pie crust 10-12 minutes until golden.
Cool.
Meanwhile, mix cream cheese and powdered sugar until smooth and well blended.
Blend in vanilla.
Spread cream cheese mixture over crust to within 1/2 inch of the edge.
Arrange fruit over cream cheese attractively.
Dip bananas, peaches and nectarines in lemon juice to prevent browning.
Spread 1 can, 20 to 22 ounces, fruit pie filling in 8-inch square dish.
Microwave at High 7 minutes.
In small bowl, combine 1 box 1 layer cake mix, 2 tablespoons sugar, 1 teaspoon cinnamon and 1/2 cup nuts.
Cut in 1/4 cup butter until mixture resembles coarse crumbs.
Sprinkle over fruit.
Microwave on High 10 to 12 minutes.
Soften cream cheese and cream with sugar.
Beat in eggs, salt and vanilla.
Pour into unbaked crust.
Bake at 350\u00b0 for 20 minutes.
Chill.
Top with fresh peaches, strawberries, etc., or canned fruit pie filling and topping.
Melt butter in 9 x 13-inch pan in 350\u00b0 oven.
Mix flour, sugar, baking powder, salt and milk.
Pour over melted butter.
Spoon fruit filling over mixture.
Bake 25 to 30 minutes until golden brown.
Mix together cake mix, eggs and fruit pie filling.
Spread in 9 x 13-inch pan.
Top with mixture of butter, flour and brown sugar.
It should be crumbly.
Bake at 350\u00b0 for 40 to 45 minutes.