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
Preheat the oven to 180C/350F/gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.
Melt the butter in a pan. When it has melted, remove from heat and add chocolate. Leave to melt, then stir together.
Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in 2 additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked inches ...
Lay crepes out flat and top each one with the thinly sliced ham.
Top each one with 3-4 Tbsp grated cheese.
Roll up each crepe so that they resemble a big fat cigar.
Place in a baking dish that will hold them in one layer.
Top each crepe with another 3-4 Tbsp grated cheese.
Finally pour a tablespoon cream over each one.
This can all be done in advance.
Just before serving time, have your grill/ broiler really hot and place dish underneath until the cheese on top has melted and browned.
Serve at once sprinkled with ...
Preheat oven to 375 degrees F.
Cook the bacon until it is crisp, remove it from the pan and set it aside, then drain the fat while reserving 1 tablespoon of it in the pan.
Add the onion and gently cook it until it is tender, but is not browned.
In a bowl, combine the eggs, light cream or half & half, salt, and pepper.
Crumble or roughly chop the bacon to your preference.
Place the pie shell in a pie plate.
Place the bacon, onion, and cheese in the bottom if the pie shell/crust, then pour the egg mixture over.
Bake in the ...
Put the chicken breasts in a 9x13 inch glass baking dish.
Put a slice of Lorraine cheese on each piece of chicken.
Mix the soup, water and stuffing together (I add only as much stuffing as I think it needs- I don't always add the whole bag as I',m afraid it will be dry. Usually I add about 3/4 of the bag.) Pour the stuffing mixture over the chicken.
Melt the stick of butter and drizzle over the top.
Bake, uncovered, for 1 hour at 375 degrees F.
I like the onion and sage stuffing myself and this is what i used.
Combine the cheese and flour and sprinkle into the pie shell.
Spread the ham evenly over this.
Combine the eggs, milk, salt and mustard.
Beat until smooth and pour evenly over the cheese and ham.
Bake at 375 degrees for 45 minutes, or until the custard is set.
Serve warm, garnished with chopped parsley.
To freeze: Prepare recipe through step 4. Wrap well with saran wrap and then foil. Freeze.
To serve: Thaw in fridge overnight. Bake as directed.
Preheat oven to 425 degrees F (220 degrees C).
Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
Reduce oven to 325 degrees F (165 degrees C).
Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to ...
Preheat oven to 425 degrees F (220 degrees C).\n Watch Now
Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.\n Watch Now
In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.\n Watch Now
Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out ...
Preheat oven to 400\u00b0F.
Partially bake pie crust for 20 minutes. Remove from the oven.
TURN DOWN oven temperature to 375\u00b0F.
Separate one of the 3 eggs, reserving the yolk and white. In a large bowl add 2 eggs and the yolk to bowl, reserving the egg white. You will add the egg white back to this bowl shortly.
Using the reserved egg white, liberally brush the bottom and sides of the pre-baked crust. Set aside the crust. Add the egg white to the other eggs and beat lightly.
Stir in milk, nutmeg, and red pepper. Whisk ...
Preheat oven to 400 degrees F (200 C, or Gas Mark 6). Butter glass deep-dish pie plate or 9-inch loose-bottomed flan tin.
PASTRY (if not using Pillsbury refrigerated pie crust):
Sift the flour and salt into a large mixing bowl, rub in the butter until the mixture resembles breadcrumbs. (Some people use a food processor.).
Mix in the egg-yolk and sufficient iced water to bind the ingredients.
Knead the dough lightly, and then chill in the refrigerator for 30 minutes. (Cover the pastry with clingwrap).
STAGE 1 FILLING:
Let ...
Cook chopped bacon in a heavy skillet with a little butter or olive oil until browned.
Remove the bacon from the skillet to a glass or paper plate lined with a couple paper towels.
Butter a 9\" glass pie dish.
Spread bacon and then the grated Gruyere in the pie plate.
Whisk together the eggs, creme fraiche, salt, and pepper.
Pour over the bacon and cheese, using a fork to gently distribute the bacon and cheese evenly.
Bake the quiche in a water bath in a 350F oven for 40 to 45 minutes or until a knife inserted near the ...
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