nch tubed cake. Triple the recipe for the cookies.
FOR
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
metal spatula, push the florentines into rounds. Cool on the
ntil needed. Serve.
_This recipe is adapted from How to
ith parchment paper. For the florentines, mix corn flakes, cherries, raisins
ctober!). Defrost before continuing with recipe.
SANDWICH COOKIES: Stir the
axed paper between layers of Florentines.
he egg mixture. According to Delia Smith, this double sifting is
Preheat oven to 350\u00b0F. Line 2 baking trays with parchment paper.
Combine cornflakes, slivered almonds, raisins and candied cherries in a large bowl. Add condensed milk and stir until all ingredients are well coated. Drop tablespoonfuls of mixture onto prepared trays, flattening slightly. Bake for 10-12 mins, until light golden brown. Let cool completely on trays.
If desired, spread bases of florentines with melted chocolate, making wavy lines with a fork when almost set. Chill in an airtight container for up to 5 days.
Preheat oven to 350\u00b0F. Line 4 baking trays with parchment paper.
Combine all ingredients except chocolate. Spoon heaped tablespoons onto trays, shaping with damp fingers into 2 inch rounds. Leave a 1 inch gap between each. Bake for 12-15 mins, until golden brown. Let cool on trays for 5 mins then transfer to a wire rack to cool completely.
Spread melted chocolate onto bottom of florentines and allow to set.
Preheat the oven to 350\u00b0F. Grease and line 2 baking pans with parchment paper. Combine golden raisins, corn flakes, peanuts, cherries and condensed milk in a large bowl. Drop rounded tablespoons of mixture, about 2 inches apart, on prepared pans.
Bake for 5 mins. Cool on pans.
Melt chocolate in a small heatproof bowl over a small saucepan of simmering water (don't allow water to touch bottom of bowl). Spread bottom of cooled florentines with chocolate. Let stand at room temperature until chocolate is set.
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot
anilla, coconut optional.
This recipe is transcribed as written in
olonial: After preparing the previous recipe (let cool first), add 1
ompletely. Reserve shells for sauce (recipe to follow) and rinse shrimp