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).
For the almond brittle, toast the almonds in a dry pan until golden brown then sprinkle over 2 tbsp sugar and let caramelize. Pour onto a greased baking sheet, spread out and allow to cool.
For the cranberry cream, remove 1 tbsp of cranberries from the sauce and set aside. Mix the remaining cranberry sauce with cottage cheese, cream cheese and the remaining sugar.
Fill 4 glasses with alternating layers of gingerbread crumbles and cranberry cream. Top with broken pieces of the almond brittle and reserved cranberries.
hen mix and bake the gingerbread according to the package directions
Bake the gingerbread according to the package directions;
Bake gingerbread according to directions in 2 separate pans. Cool completely. Prepare pudding and cool completely. Stir pumpkin, brown sugar and cinnamon into pudding. Crumble one batch of gingerbread in large pretty bowl. Pour half of pudding mixture over gingerbread. Add half carton Cool Whip. Repeat with remaining gingerbread, pudding, then Cool Whip.
place 1 3/4 cups of the mixture and press evenly
Chill bowl and beater blades, then whip cream.
Sprinkle with nutmeg and place in refrigerator.
Prepare gingerbread mix according to package directions.
Heat waffle iron to desired temperature and add oil to griddle.
Spoon desired portions of gingerbread onto waffle griddle and cook until done.
Place cooked waffles in warm oven.
Serve warm with a spoonful of whipped cream and chopped walnuts on top.
Sift together twice all ingredients except shortening.
Cut shortening into dry ingredients with 2 knives or pastry blender until mixture resembles cornmeal.
Store in a tight jar or can in refrigerator.
Makes enough mixture for 6 to 8-inch square pan of gingerbread.
The mixture will keep 3 months, as long as shortening stays sweet.
Cream shortening and sugar.
Add eggs and molasses and mix well.
Add flour and salt, sifted together, and mix well.
Add baking soda to boiling water and immediately pour into batter and mix well.
Pour into square 9-inch casserole, greased well, and bake at 350\u00b0 for about 1 hour or when center of gingerbread springs back when pressed.
Make basic recipe of Bisquick.
Roll out onto floured wax paper.
Allow sausage to reach room temperature.
Spread sausage over Bisquick and roll.
Freeze.
Line large pizza pan with a double recipe of pie dough. A jelly
roll
pan
can
also be used.
Bake crust until light brown at 425\u00b0.
Cream sugar and butter.
Alternate adding flour, which has been sifted twice with baking powder, with milk, then nuts and fold in beaten egg whites last.
Bake in well-greased tube pan. Bake in not too hot oven.
Try with straw after about 45 minutes. (I usually use just half the recipe.)
o dry ingredients in the recipe of baking powder biscuit dough.
Mix these thoroughly and add tears of joy, sorrow and sympathy for others.
Flavor with little gifts of love.
Fold in 4 cups of prayer and raise the texture to great heights of Christian living. After pouring all this into your daily life, bake well with the heat of human kindness and thankfulness to our Lord, Jesus Christ. Serve with a smile.
>I think the success of making this without going \"
nough to coat the back of wooden spoon.
Immediately strain
pan with 2 tablespoons of lemon juice. Add the lemon
Add Quaker(R) Oats to your container of choice, pour in milk, add in raisins and pecans.
Sweeten by topping with brown sugar and gingerbread spice before refrigerating overnight.
Rise, shine, and enjoy!
ottom of ungreased 8 or 9inch square pan.
(Despite the recipe
Preheat oven to 350\u00b0F. Prepare cake according to package directions. Let cool completely.
Prepare pudding mix according to package directions. Stir in pumpkin pie filling, cinnamon and vanilla.
Place 1/2 the gingerbread cake into the bottom of a large trifle bowl. Top with 1/2 the pudding mixture then 1/2 the whipped cream. Repeat layers then chill overnight.
To serve, arrange gingersnap cookies in the center of trifle. Garnish with cranberries and mint.