nd let cool completely.
Gelee: In a medium saucepan, combine
MAKE GELEE:
Place the berries, sugar
Make the gelee: Combine wine and sugar in
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
hours.
PREPARE GELEE ONCE MOUSSE IS COLD:
at and invert the peach gelee on top. Remove plastic wrap
Combine 1 cup grape juice and sugar in a small saucepan and sprinkle with gelatin.
Let gelatin stand 1 minute to soften.
Cook over moderate heat, gently stirring occasionally, just until sugar and gelatin are dissolved.
Remove from heat and stir in Elderflower Presse, food coloring, and remaining cup grape juice. Pour into a 5-cup mold and chill, covered, until firm, at least 8 hours.
Dip mold in hot water a few seconds, then invert a plate over gelee and flip gelee onto plate.
ixture into ramekins (over set gelee) and chill (in refrigerator), covered
olds soft peaks.
Divide gelee among 10 espresso cups (or
ins then distribute over orange gelee. Cover and chill overnight, until
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
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly