ith Cream Cheese Pecan Sauce (recipe follows).
Whip cream cheese
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
Combine flour, sugar, soda, salt and cinnamon in large mixing bowl.
Add eggs and oil, stirring until dry ingredients are moistened.
Do not beat.
Stir in vanilla extract, butter flavor, pineapple and 1 cup bananas.
Spoon batter into three 9-inch round greased and floured cake pans.
Bake at 350\u00b0 for 25 to 30 minutes, or until a wooden toothpick comes out clean.
Cool in pans for 10 minutes.
Remove from pans; cool completely.
Spread with frosting and sprinkle the chopped pecans on top.
Refrigerate.
Preheat oven to 350 degrees, with rack in center. Butter two 9x2 inch round cake pans. Line bottoms of the pans with parchment (or wax) paper. Butter paper and dust the pans with flour, tapping out any excess. Set aside. In medium bowl, sift together flour, baking soda, cinnamon and salt; set aside. In mixer bowl, beat oil, vanilla and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes. In a medium bowl, mix ...
Preheat oven to 350\u00b0F. Lightly grease and line an 11x7 inch rimmed baking pan with parchment paper.
Cream butter and brown sugar together until pale. Add pecans, carrot and pineapple. Fold in flour, alternately with buttermilk and eggs. Transfer to prepared pan, smooth surface and bake for 25-30 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 15 mins then transfer to a wire rack to cool completely.
Meanwhile, to make the icing, beat cream cheese and butter until pale and creamy. Add powdered sugar ...
Add the sugar to a measuring cup.
Add enough boiling water to come up to the 1/2 cup mark. Stir well until the sugar is completely dissolved.
Add ice cubes to raise the level of the water to 3/4 cup. Stir until the ice is melted and the hummingbird food is at the proper temperature to serve immediately!
Combine sugar and water in a saucepan and bring to a boil.
Boil for 2 minutes.
Cool completely.
DO NOT add food coloring to water!
Fill your hummingbird feeder and keep remaining feeding solution in the refrigerator up to one week.
Combine first 5 dry ingredients in large bowl.
Mix eggs and oil together and stir into dry ingredients; do not beat.
Stir in remaining ingredients until well-mixed.
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened.
Do not beat.
Stir in vanilla, pineapple, pecans and bananas.
Pour batter into 3 greased and floured 9-inch round cake pans.
Bake at 350\u00b0 for 23 to 28 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove and let cool completely on wire racks.
Stir 1/2 cup pecans into Cream Cheese Frosting, if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting ...
Combine dry ingredients in a large mixing bowl.
Add eggs and salad oil.
Stir until dry ingredients are moistened.
Do not beat.
Stir in vanilla, pineapple, one cup of pecans and bananas. Spoon batter into three well-greased and floured 9-inch cake pans. Bake at 350\u00b0 for 25 to 30 minutes.
Remove from pans and cool completely.
Spread frosting between layers and on top and sides of cake.
Sprinkle with one cup pecans.
br>Place in a clean hummingbird feeder and hang outside for
Combine first 5 ingredients in a large mixing bowl.
Add eggs and oil, stirring until dry ingredients are moistened.
Do not beat.
Stir in vanilla, pineapple, 1 cup pecans and bananas.
Combine the dry ingredients in a large bowl.
Mix eggs and salad oil together and stir into dry ingredients; do not beat. Stir in remaining ingredients until well mixed.
Spoon batter into three greased and floured 9-inch cake pans.
Bake at 350\u00b0 for 25 to 30 minutes or until cake tests done.
Allow cakes to cool in pans for 10 minutes after removing from oven.
Remove from pan and cool completely.
Frost with Cream Cheese Frosting (recipe follows).
Combine dry ingredients in large bowl; add eggs and salad oil, stirring until dry ingredients are moistened.
Do not beat.
Stir in vanilla, pineapple, nuts and bananas.
Spoon batter into well-greased and lined pans (three 9-inch pans).
Bake at 350\u00b0 for 25 to 30 minutes or until done.
Remove from pans immediately and cool completely.
Combine dry ingredients in a large mixing bowl.
Add eggs and oil, stirring until mixture is moistened.
Do not beat.
Stir in vanilla, pineapple, 1 cup of nuts and bananas.
Spoon batter into greased and floured 9 x 13-inch cake pan.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool in pan for 10 minutes.
Remove from pan and cool completely.
Combine flour and next four ingredients in a large bowl and mix well.
Stir in eggs, oil, vanilla extract, and butter extract; stir until dry ingredients are moistened - do not beat.
Fold in crushed pineapple, pecans and bananas.
Spoon batter into 3 greased and floured 9 inch round cake pans.
Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire rack 20 minutes; remove from pans and cool completely.
Spread frosting between layers, on top and sides of cake.
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