Cook millet (or other grain) for about 45 minutes.
Preheat
For the pastry dough, pulse flour,
br>Beat at high speed for 3 minutes.
Sift the
tand mixer, combine dry ingredients for crust and stir to mix
/4 cup of apple filling; set aside. Spoon the remaining
Mix all ingredients except fruit filling and press 1/2 into bottom of an 8-inch square pan.
Add fruit filling.
Crumble remaining dough over top.
Bake at 350\u00b0 for 45 minutes or until lightly browned.
Sprinkle top with powdered sugar.
east with warm water, soften for about 5 minutes. In a
Mix the first 4 ingredients listed about 3 minutes (batter will be thick).
Pour into 9 x 13-inch pan (flour and greased or sprayed with Pam).
Open fruit filling and put on top of dough.
Cut into cake with knife; swirl like for marble cake.
Bake in 350\u00b0 to 375\u00b0 oven for 45 minutes.
Remove from oven.
Cover with glaze.
Mix together the cream cheese, sugar, eggs and dash of vanilla.
Place vanilla wafers, flat side down, in 1-inch high cupcake papers.
Fill cups 3/4 way full.
Bake at 375\u00b0 for 15 minutes.
Before serving, put fruit filling on top, such as blueberries, cherries or strawberries.
Makes 28.
Preheat oven to 400\u00b0.
Melt margarine in a baking dish. Combine flour and sugar; add milk.
Pour into baking dish.
Add fruit filling, not more than half full.
Sprinkle cinnamon sugar on top, if desired.
Bake for 40 to 45 minutes.
(Note: You may need to cover the top after the first 20 minutes to prevent batter from overbrowning.)
Mix margarine with beaten egg; add vanilla.
Add dry ingredients, using fork.
Mix well, but leave crumbly.
Divide batter into 2 portions.
Using a 9 x 12-inch pan, place half of the batter on the bottom; spread evenly.
Pour fruit filling over batter.
Spread remaining batter on top.
Sprinkle top of batter with a mixture of the brown sugar, cinnamon and nuts.
Bake for 35 to 45 minutes at 350\u00b0.
Serves 8 to 10.
Melt butter in baking dish.
Make a batter with the flour, sugar, milk and baking powder.
Spoon batter over the butter. Pour fruit filling over batter and spread evenly.
Bake at 350\u00b0 for 50 to 55 minutes or until golden brown.
Cream sugar and margarine together.
Add other ingredients and mix well until blended.
Spread out in a greased and floured cookie sheet.
Make indentations of 24 squares with a knife.
Drop a spoonful of fruit filling into the center of each square.
Bake at 350\u00b0 for 25 minutes.
Cool and cut into 24 squares.
Sprinkle with 4x sugar if you want.
Preheat oven to 350\u00b0.
Place fruit on bottom of 13x9x2 pan. Spread evenly.
Mix soft butter and cake mix.
Place mixture on top of fruit.
Bake for 30-45 mins.
Layer should be golden brown. Can be served with ice cream.
If using a glass dish, temperature is 325\u00b0.
Flatten biscuits, dip in melted butter, then in cinnamon sugar and place on cookie sheet.
Make an indentation in the center of biscuit; fill with favorite fruit filling.
Bake 20 to 30 minutes at 350\u00b0.
Cream sugar and cream cheese in mixer.
Blend in Cool Whip until smooth and well blended.
Pour into prepared graham cracker crust (large size).
Chill at least 3 hours.
Top with 1 can fruit filling before serving.
Stir softened cream cheese into whipped topping.
Gradually add cherry fruit filling, blending well.
Fold pineapple chunks and drained oranges into cherry mixture.
Pour into 8 cup mold and freeze overnight or until firm.
Unmold and serve as salad or dessert.
Melt butter in 13 x 9-inch baking pan.
Mix flour, sugar, milk, salt and baking powder to form batter.
Pour over melted butter.
Spread fruit filling of your choice over batter.
Do not mix.
Bake at 350\u00b0 until golden brown.
Directions for Filling:.
Prepare fruit. Put prepared fruit into 8\" x 8\" baking
u favorite yellow cake batter recipe or a box mix