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
br>Put all the chicken lollipops in a bowl.
Add
Combine first 5 ingredients; stir until sugar dissolves.
Cook until hard-crack stage (300\u00b0 on candy thermometer).
Remove from heat; stir in butter and dash of salt.
Cool until slightly thick. Place 15 wooden skewers 5 inches apart on greased baking sheets. Quickly drop sugar mixture from tablespoon over skewers to form lollipops 3 inches in diameter.
Make faces with candy circles. Makes 15 lollipops.
re hard.
For round lollipops, drop 1 tablespoon syrup over
large melon baller, scoop \"lollipops\" onto a cookie sheet lined
If mixture hardens before all lollipops are made, stir over low
-inch circles.
When lollipops have hardened, place on wax
Brush inside surfaces of lollipop molds with oil.
Combine sugar, syrup and water in a medium saucepan; stir well.
Cook over low heat without stirring until candy thermometer reaches hard crack stage (310\u00b0).
Remove from heat; stir in peppermint extract and food coloring.
Immediately pour hot mixture into molds. Press sticks in indentations of molds, gently twirling to embed. Cool completely; lift lollipops out of molds and wrap tightly in plastic wrap.
Store in a cool dry place.
Yield:
About 8 (2-inch) lollipops.
nd then stick the 2 lollipops into it with them both
nto the white chocolate. Press lollipops into top of cake then
ecoratively on cake along with lollipops.
Combine sugar, vinegar and water in saucepan.
Place over medium heat and stir until sugar is dissolved.
Cook to hard-crack stage without stirring.
Wipe crystals from sides of pan frequently or put lid on until crystals are dissolved.
Remove from heat and add butter, salt and coloring.
Stir only until dissolved and mixed.
Drop from teaspoon onto well-buttered flat surface.
Insert skewers.
Makes 8 to 10 lollipops.
br>Makes 6 to 9 lollipops. Wrap in waxed paper.
Stir boiling water into gelatin.
Dissolve completely.
Let stand to cool for 15 minutes.
Pour into 4 (5-ounce) Dixie kitchen cups.
Refrigerate at least 3 hours.
Carefully pull off the paper cup.
Have Mom use a knife to cut each gelatin cup horizontally into 3 round slices.
Push a straw (cut in half) into each gelatin circle to create a jiggly lollipop.
Makes 12 lollipops.
Combine sugar, corn syrup, vinegar and water.
Stir until sugar dissolves.
Cook to hard crack stage (300\u00b0).
Remove from heat; add butter and salt.
Cool until slightly thick.
Place 16 wooden skewers 5 inches apart on greased cookie sheet.
Drop candy from tablespoons over skewers to form 3-inch lollipops.
Measure popped corn into large buttered bowl.
In top of double boiler over hot water, heat marshmallows, butter and salt, stirring frequently, until marshmallows melt and mixture is smooth.
Stir in food coloring.
Pour mixture over corn in bowl; toss gently to coat.
With buttered hands, quickly shape mixture around lollipops into 3-inch balls.
Makes 8 to 10 balls.