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).
ave for pouring on top of food.
In a large mixing
eat egg whites and cream of tartar in large bowl with
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 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.
Take a cup of kindness, mix it well with love.
Add a lot of patience and Faith in God Above.
Sprinkle very generously with Joy and Thanks and Cheer, and you'll have a lot of Angel Food to feast upon all year.
Cut the angel food cake horizontally approximately two inches
he fridge for a minimum of 30 minutes or overnight.
Place a rack in center of oven.
Preheat oven to
ombine the can of dog food and 10 oz of water. Begin to
Tear angel food cake into chunks and layer in bottom of 9x13-inch glass baking dish.
In a medium bowl, mix together cream cheese and powdered sugar.
Fold in whipped topping.
Spread over chunks of angel food cake to form 2nd layer.
In a small saucepan, combine Jello, sugar and 1/2 cup water or strawberry juice.
Dissolve cornstarch in remaining water; stir into gelatin mixture.
Cook over medium heat until thickened.
Stir in strawberries to coat all slices; cool.
Spread on top of cream layer.
Chill until served.
Tear angel food cake into pieces. Cover the bottom of a springform pan with a layer of torn angel food cake. Slice ice cream and place a layer on top of angel food cake layer. Repeat layers, pressing each layer down as you go.
Freeze cake until solid, at least 1 hour.
Remove from freezer just before serving. Remove outer part of pan, keeping the bottom intact, and slice cake.
b>of red food coloring to 1/3 of the batter, a few drops of
ocolate into the top part of a double boiler over
Tear angel food cake into bite-size pieces.
Beat cream cheese and sugar.
Fold in milk, vanilla and Cool Whip.
Put 1/2 of angel food cake pieces of 9 x 9-inch pan.
Cover with 1/2 of filling and 1/2 of cherries.
Repeat, ending with cherries on top. Refrigerate.
Makes 9 servings.
Mix jello and when almost set add fruit cocktail, extra pieces of pineapple are good.
Whip Dream Whip, fold part of Dream Whip into jello and fruit leaving enough for top of cake.
Line baking dish with thin slices of angel food cake.
Spread jello mixture on cake, then another layer of cake.
Spread rest of Dream Whip on cake, spread with coconut.
Let set in refrigerator until ready to use.
Dissolve jello in 2 1/2 cups boiling water.
Add strawberries, sugar and salt.
Fold in whipping cream.
Put a layer of angel food pieces on bottom of 9 x 13-inch pan.
Pour over half the strawberry mixture.
Add remaining layer of angel food pieces and top with remaining strawberry mixture.
Refrigerate until firm. Top with Cool Whip or whipping cream.
Makes 12 to 15 servings.
Layer angel food cake in 9 x 12-inch pan.
Mix one 3 ounce package of pudding with 1 1/2 cups milk and pour immediately over cake and part of the Heath bars before it sets up.
Then do another layer the same way, saving a few tablespoons of crushed candy to sprinkle on top.
After the second layer of cake and pudding, spread on the Cool Whip and then the last of the candy.
Make basic recipe of Bisquick.
Roll out onto floured wax paper.
Allow sausage to reach room temperature.
Spread sausage over Bisquick and roll.
Freeze.
Do not drain pineapple.
Combine angel food mix with undrained pineapple.
Mix thoroughly using a spatula.