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
punch bowl, make the bellini mixture in a 6 to
Chill glasses in freezer.
Combine chilled nectar and seltzer in pitcher and blend well, place back in refrigerator until ready to use.
Remove the glasses from freezer, just before serving.
Rim the glasses with peach nectar, don't worry if it runs down into the glass.
Dip the glass in sugar, to evenly coat rim of glass. You could use coloured sugar, yellow, orange or pink, for this garnish.
Pour the peach and orange bellini mixture into the glasses and garnish with a small orange wedge.
Serve immediately.
Preheat oven to 350 degrees F.
In a medium sized bowl combine flour, baking powder and salt.
In a large mixing bowl beat together butter and sugar for 3-5 minutes, until light and fluffy. Add vanilla; then beat in egg whites one at a time.
Stir together the champagne and schnapps in a spouted measuring cup.
To the butter mixture, gradually add in flour mixture and the champagne/schnapps mixture, in three alternating additions, beginning and ending with the flour mixture.
Gently stir in the diced peaches.
Pour batter into ...
br>*To make a peach bellini float stir some of this
Pour apricot nectar or liqueur into a champagne flute.
Fill to the top with cold champagne and stir gently.
The apricot color makes this version of the Bellini (usually peach nectar) more festive and offers a nice version of this classic drink.
For each Bellini, pour 1 teaspoon Amarena Fabbri cherry gourmet sauce into a champagne flute; fill the flute with Prosecco.
Stir, drop in 3 Amarena Fabbri cherries, top with a sprig of mint, and serve.
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
mitted the raisins from this recipe, and we didn't miss
4 cups for 1/2 recipe) . Stir until just mixed, cover
br>
For the smaller recipe, roll dough into a rectangle