Melt
oleo
in
an
8 or 9-inch square pan.
Mix sugar, Bisquick and milk.
Pour into pan.
Cut up fruit.
Use all but 3 or
4
tablespoons of the juice.
Pour fruit and juice into the center
of
the
batter.
Bake in a 400\u00b0 oven for 30 to 40 minutes or until golden brown.
Mix eggs, milk, sugar, Bisquick and cinnamon.
Pour into greased 9 x 13 inch dish.
Pour in melted butter.
Spoon filling in, distributing evenly in dish.
Bake at 350\u00b0 for 50 to 60 minutes.
If you like more fruit add another 1/2 can of filling.
Preheat oven to 400\u00b0.
Mix Bisquick, 1/2 cup sugar, Crisco and water.
Pour Bisquick mixture into greased baking dish.
Mix peaches with 1 cup sugar and vanilla; spread over Bisquick mixture.
Cut up butter on top.
Bake at 400\u00b0 for 20 minutes.
Follow directions on Bisquick box for biscuit dough.
Roll thinner than for biscuits; cut in strips.
Add just enough water to berries to be seen, but not covered in saucepan.
Bring to boil.
Mix sugar and flour together, then slowly sprinkle into boiling berries, stirring constantly, until thickened.
Take off heat and add spices, vanilla and butter.
Preheat oven to 375 degrees.
Mix first 3 ingredients.
Pour pie filling into ungreased 9x9 pan.
Top with Bisquick batter mixture.
Bake 45 minutes or until golden brown.
Serve warm with whipped topping.
Put the stick of oleo in a deep baking dish.
Melt in oven at 350\u00b0.
Make a batter with sugar, flour, baking powder, salt and milk.
Pour over melted oleo.
Do not stir.
Empty fruit on top of batter.
Do not stir.
Bake at 350\u00b0 until done or for 1 hour.
Melt butter in casserole dish.
Mix sugar, flour and milk together.
Put in casserole dish.
Dump fruit in center and bake at 350\u00b0 for 45 minutes or until brown.
Put the sugar, water, shortening, raisins, cinnamon, nutmeg and cloves on to boil at a slow simmer for 20 minutes.
Remove from heat and cool.
When cool, stir in 1 beaten egg, 2 scant cups of flour and the baking soda with a dash of salt.
Add the fruit and nuts.
Pour into a greased pan and bake at 350\u00b0 for about 40 minutes.
Be sure to test the cake as fruit will make it soft in places and if taken out before done, it will settle and fall.
Put margarine or butter in 15 x 9-inch pan.
Put pan in oven until butter melts.
Add sugar and mix in pan with butter.
Add Bisquick in same pan.
Add the milk and mix well.
Pour fruit over the Bisquick.
Do not mix.
Bake at 375 degrees for 1 hour.
Directions for Filling:.
Prepare fruit. Put prepared fruit into 8\" x 8
egrees F.
For the fruit: Halve the nectarines along their
STEP 1 Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker.
STEP 2 In medium bowl, gently beat Bisquick mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker.
STEP 3 Cover; cook on low heat setting 3 hours or until cobbler is set in center.
STEP 4 Serve cobbler with ice cream.
Spread fruit in bottom of a 9 x 13-inch pan.
Mix sugar, Bisquick and egg.
Crumble over fruit.
Chip 1 stick of butter over cobbler.
Bake 45 minutes at 350\u00b0.
Preheat oven to 400 degrees F. In a large saucepan add can of undrained fruit and heat thru. Blend together cornstarch and water in a small bowl, mix until blended. Add mixture to fruit and boil for 1 minute. Pour thickened fruit mixture into a 2 quart baking dish and dot with butter. Set aside.
Add Bisquick, milk, melted butter, and sugar if using, into a bowl. Stir with fork until mixture is well combined. Drop by spoonfuls over fruit. Bake for approximately 20 minutes or until shortcake is golden brown.
Serve hot or cold.
or about 20 minutes.
Recipe can easily be doubled.
Microwave fruit in baking dish until heated through.
Mix Bisquick and milk.
Drop onto fruit.
Microwave on High about 6 minutes until breading is done.
(It will not be browned.)
Put each serving in a bowl.
Sprinkle with 1 packet Equal.
Top with skim milk.
Good with sugar-free vanilla ice cream, but it has fat.
Yield:
4 large servings.
lueberries (if using frozen, let fruit thaw at room temperature first
Put fruit in the bottom of an 8x8 inch casserole dish.
Melt the butter and mix in Bisquick, sugar and milk.
Pour over fruit.
Cook for 45-50 minutes at 350 degrees Fahrenheit.
Serve with Cool Whip or ice cream.
Cut margarine into Bisquick and sugar.
Add the 1/2 cup of milk and stir just until mixed.
Drop by the spoonfuls on top of fruit and spread lightly to cover fruit.
Combine 1/2 cup sugar and 2 tablespoons of cornstarch.
Sprinkle over top of dessert. Then pour 1 cup boiling water over all and bake at 375\u00b0 to 400\u00b0 until done.
Use 1 1/2-quart size lightly greased casserole.
tir just to moisten.
Fruit base:
Combine cherries, sugar