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
pice bag.
Add crumbled gingersnaps.
Whisk or stir until
dozen cookies.
This recipe is a good\"freezer\".
In a bowl, whisk milk and pudding mix for 2 minutes.
Stir in the pumpkin and pie spice.
Let stand for 2 minutes or until soft-set.
Set aside three gingersnaps; crush the rest.
Fold whipped topping into pudding; spoon into dessert bowls.
Sprinkle with cookie crumbs.
Serve with whole gingersnaps.
ravy you want. Add enough gingersnaps to thicken to a moderately
ne third of the whole gingersnaps in a 9 by 13
Mix together all ingredients except gingersnaps.
Line a 9 x 13-inch pan with gingersnaps.
Add ice cream mixture.
Top with layer of crushed gingersnaps.
Freeze.
Cut into squares to serve. Serves 24.
Reserve 2 tablespoons of gingersnaps.
Mix remaining gingersnaps with 2 tablespoons of tomato sauce, onion, raisins and salt.
Add meat and mix well.
Shape into 4 (3/4-inch) patties. Brown in skillet and drain.
Combine remaining items and pour over burgers.
Cover and simmer 15 minutes, spooning sauce on meat. Remove burgers.
Stir in remaining gingersnaps into sauce.
Cook until bubbly.
Skim off fat.
Pour over burgers.
Serve with noodles or rice.
ngredients, except brown sugar and gingersnaps and marinate in refrigerator for
Mix first 6 ingredients well.
Add pecans.
Fold in ice cream. In a 13 x 9-inch pan, place 18 gingersnaps on bottom.
Spread half of the mixture over the gingersnaps.
Then spread 18 more gingersnaps over that.
Place the remaining mixture over all. Freeze 5 hours and top with Cool Whip.
On a baking sheet bake SP, rub a little oil on the SP skins. Bake until soft. While warm peel and slice the SP into a large bowl. Add the cup of butter to the warm SP and stir until the butter melts. Add the baking powder, vanilla, cinnamon, eggs, sugar and buttermilk. Mix well, then fold in the pecans. Place into a 12 inch dutch oven (I used a casserole dish). Mix the gingersnaps crumbs with the remaining melted butter, sprinkle over the SP. Bake at 350 degrees for 1 hour.
egetable stock with the crumbled gingersnaps, lemon slices, raisins, and root
In a food processor, pulse gingersnaps and walnuts until crumbs form
o cool.
Crush the gingersnaps and layer in a serving
25\u00b0F. Combine finely ground gingersnaps, sugar and melted butter. Press
emoving from the pan.
Gingersnaps:
Mix all ingredients together