atter or syrup.
Measure fruit and nuts into a large
Mix together thoroughly and refrigerate until thick.
You may also add additional fruit, such as mandarin oranges, sliced peaches or bananas.
Drain any additional fruit you add.
Melt butter in 8 x 8-inch dish at 350\u00b0.
Mix together in bowl the flour, sugar and milk. Place fruit in dish with melted butter. If using canned fruit, pour off most of juice.
Pour mixture over the fruit and butter.
Do not stir. Cook until brown.
Melt oleo in 9 x 13-inch pan.
Mix together flour, sugar, baking powder, milk and melted oleo.
Spread in bottom of pan, then pour fruit over the top (the fruit needs to be cooked long enough to melt sugar and make syrup).
I use blackberries or rhubarb or peaches; use sugar to sweeten as needed.
Bake at 350\u00b0 until brown on top.
Roll out biscuits.
Fill with fruit and seal edges like fried pies.
Place in single layer in casserole dish.
Pour liquid mixture over pies.
Sprinkle with cinnamon.
Bake at 350\u00b0 until done.
Pour a large can of fruit cocktail in bowl; do not drain.
Add all other fruits you like, cutting them in small bite size pieces. Sprinkle the box of pudding over the fruit mixture and mix well.
Combine flour, sugar and baking powder in a 2-quart baking dish.
Stir in milk and vanilla making a thin batter.
Place fruit over the batter.
Do not stir.
Dot butter on top of fruit. Bake at 350\u00b0 for 25 to 30 minutes or until nicely browned.
Melt oleo or butter in glass dish or pan.
Mix the ingredients together to make a batter (except the fruit).
Pour batter into dish with melted butter.
Put fruit on top of batter.
Batter will come to top and form a crust when baked.
Bake in 350\u00b0 oven until brown on top.
Very good served warm with ice cream.
In a 9 x 13-inch baking dish, melt one stick of margarine. Set aside.
Mix flour, sugar, baking powder, salt and milk until well blended.
Pour over melted margarine that is in baking dish. Then place fruit on top of this.
Pour juice over all of this slowly and bake at 350\u00b0 until golden brown.
Melt oleo or butter in 9 x 13-inch pan.
Add 1/2 cup sugar to fruit and heat to boiling.
Mix 1 cup sugar, flour, baking powder, salt and milk in mixing bowl.
Remove baking dish from oven, pour crust mixture over oleo and top with hot fruit.
Return to 375\u00b0 oven for 15 to 20 minutes.
Good hot or cold.
Melt margarine in a medium size sheet cake pan, then mix flour, sugar and milk.
Pour fruit over melted margarine, then pour sugar, flour and milk mixture over the fruit.
Bake at 350\u00b0 for 30 to 35 minutes.
Combine all ingredients, except fruit.
Pour into oblong pan. Pour fruit juices over batter, then add fruit.
Pour 1/4 cup sugar over fruit.
Bake at 350\u00b0 until browned.
Cream together the sugar and soft margarine.
Add milk, flour, baking powder and salt.
Mix until smooth.
Put 1/4 cup margarine in a 9 x 13-inch casserole dish and melt in oven.
Spread batter mixture over the melted margarine.
Put fruit on top.
If using fresh fruit, sprinkle with 3/4 cup of sugar (for fresh cherries, add slightly more sugar).
Melt oleo or butter in deep baking dish; set aside.
Mix sugar, flour and milk.
Pour into baking dish.
Add prepared fruit (if canned, drain) on top of batter mix.
Bake for 45 to 60 minutes at 325\u00b0.
Serve warm.
Place
margarine in baking dish and melt in oven.
Heat fruit, sugar
and\twater
in
saucepan until the sugar is dissolved. Bring
to
a
boil.
Mix
flour, baking powder, salt, sugar and milk together in mixing bowl and stir until smooth. Remove\tbaking dish
from oven when the margarine has melted. Add flour mixture, then fruit mixture.
Bake 20 to 30 minutes at 375\u00b0. Crust will rise to the top and brown.
*If fruit you choose has syrup, you may use syrup and milk combined to form 3/4 cup.
Drain juices from fruit, reserving only pineapple juice.
Mix dry pudding mix with pineapple juice.
Add fruit.
Top with drained cherries.
Chill.
Melt butter in baking dish.
Mix all other ingredients, except fruit, to make a smooth batter.
Pour batter over butter.
Do Not Stir.
Add fruit and juice.
Do Not Stir.
Cook in 300\u00b0 oven for 30 to 40 minutes or until brown.
Melt margarine in a 9-inch square pan or 2-quart casserole. Mix flour, baking powder, milk, sugar and salt.
Stir together and pour over margarine.
Top with fruit, adding small amount of sugar with fresh fruit. Bake at 350\u00b0 for about 1 hour.
Melt butter.
Mix all other ingredients, except fruit, to make a smooth batter.
Pour batter over butter; do not stir.
Add fruit and juice; do not stir.
Place in 350\u00b0 oven for about 35 to 40 minutes or until brown.
Yields 4 to 6 servings.