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).
tone in the lower third of the oven. Get it good
loves and jalapeno pieces in food processor (a blender can be
Prepare Rice-a-Roni as directed on box.
Add meat mixture during last 5 minutes.
Serve with generous spoonful of pico de gallo and hot sauce, if desired.
ave for pouring on top of food.
In a large mixing
eat egg whites and cream of tartar in large bowl with
Do not drain pineapple.
Combine angel food mix with undrained pineapple.
Mix thoroughly using a spatula.
In a saucepan bring sugar, water, cornstarch and food coloring to a boil until thick.
Remove from heat and add peach flavored Jell-o.
Cool.
When cool, pour over sliced peaches in pie shell. Chill until ready to serve.
Top each serving with Cool Whip.
Cook pudding following package directions.
Place thin layer of pudding in bottom of trifle dish.
Make a layer of angel food cake.
Cover with layer of Cool Whip and sprinkle half of the pecans over the Cool Whip.
Repeat layers and garnish with pecans. Enjoy!
This recipe comes from Laura Smith.
Bake cookies according to directions.
While cookies are cooling divide the frosting into 4 (or more) small bowls. Put one or two drops of food coloring in each bowl and stir until color is uniform. I use yellow, red, blue and green food coloring. You can make a purple by putting one drop of red and one drop of blue food coloring into frosting.
When cookies are completely cool frost cookies. Top with decorative candies. Allow cookies to \"dry\" so the frosting doesnt stick to everything.
Bake half of the recipe for Angel Food Cake in a shallow pan (10 x 15-inch), lined with wax paper, in a moderately slow oven (325\u00b0) for 20 minutes.
Turn onto a damp cloth or paper sprinkled with powdered sugar.
Remove bottom paper quickly; cut off thin strips from the sides and ends of cake.
Spread with jam, jelly or whipped cream.
Roll.
Wrap in cloth or wax paper until serving time.
Work quickly or cake will crack.
ou continue with the rest of the recipe, stirring occasionally with a
pray. Place the 6 tablespoons of warm water in a large
Mix the strawberries, pineapple, oranges, rum, the 2 tablespoons sugar and lime peel in a large bowl.
Let stand, tossing occasionally until sugar dissolves. About ten minutes.
Spread about 2 tablespoons of sugar on a plate.
Add one or two drops of red food coloring and blend until tinted.
OR, just spread the pink tinted sugar on a plate.
Dip rim of martini glass in water, then the sugar, to coat the rim.
Spoon in fruit and juice.
Slit a lime slice to garnish the side of the glass.
Cut stem end off of Roma Tomatoes and make an \"
Combine margarine and water.
Place over low heat until margarine melts.
Remove from heat; add salt and extract. Gradually add sugar, blending until desired consistency is reached.
Knead until smooth.
Add a few drops of the food coloring before kneading.
(You can divide this and make several colors.)
Roll and slice.
Makes 1 pound of mints.
Does not keep for long period of time.
Very good.
Mix Cool Whip and prepared instant pudding.
Break pieces of angel food cake. Layer 1/3 of cake at bottom of glass serving bowl.
Pour Cool Whip pudding mixture on top layer fresh fruit. Continue with 2 more layers, ending with Cool
Whip pudding mixture on top.
Add fresh fruit on top.
In large bowl, combine limeade (undiluted) and condensed milk; mix well.
If using sour cream, do so at this time.
Add a few drops of green food coloring and fold in whipped topping.
Pour mixture into pie crust.
Chill until set.
Mix jello, 1 tablespoon sugar added with only 2 1/2 cups boiling water; set aside.
Break up 1/2 angel food cake into pieces.
Place in bottom of angel food cake pan evenly.
Mix strawberries and sugar together in a bowl until evenly coated. Refrigerate until strawberries are thawed, 8 hours to overnight.
Place a slice of angel food cake on each plate; top with whipped topping and sweetened strawberries.