he oven and leave the pavlovas to cool in the oven
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
PAVLOVAS:
Heat oven to 250\
an. Repeat to make four pavlovas.
Bake for about 45
he oven off. Leave the pavlovas in the oven to cool
Turn off oven and let pavlovas cool in oven with door
Turn off oven and let pavlovas cool in oven with the
mong circles on tray. Bake pavlovas for about 45 mins or
oft peaks form. Top the pavlovas with the cream, strawberry compote
Turn off oven and leave pavlovas in oven to cool for
0 mins.
To assemble pavlovas, stir lemon curd until smooth
bsp warm water.
Transfer pavlovas to serving plates and gently
tir in syrup.
Serve pavlovas topped with heavy cream and
Preheat oven to 212\u00b0F. Line a baking tray with parchment paper.
In a stand mixer, whip egg whites to soft peaks. Gradually whisk in sugar and beat until thick and glossy. Spread mixture into 6 (5 inch) rounds on prepared tray. Bake for 1 hour then let cool on a wire rack.
Whip cream to stiff peaks then stir in vanilla and powdered sugar. Spread over pavlovas and top with fresh fruit. Serve.
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot