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).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
o not double this recipe.
If the recipe is doubled, an
nto the water pan. Close door. 1 min. later, mist loaves
ardamon pod, corn sticks (My recipe# 74650), a salad, and cold
hrough the window in the door without having to open it
or 15 minutes with the door open, and 15 more minutes
ut DO NOT open oven door for the next 3 hours
Return eclairs to oven with door slightly ajar for 10 mins
Beat cake mix, milk, eggs and oil together. Add can of coconut pecan icing and mix well. Add pecans. Grease and flour a Bundt pan. Bake at 340\u00b0 for 45 minutes, then turn the oven down to 315\u00b0 and bake for 25 more minutes. Do not open the door during the first 45 minutes.
aking stone. Shut the oven door, and reset your oven for
o nine minutes, leaving the door of the oven slightly ajar
cool cupboard or storage pantry, out of direct sunlight. Use
or 30 minutes with oven door propped ajar with wooden spoon
To make tamarind juice: for every 1 cup of water add 2-3 tablespoons tamarind syrup. Tamarind syrup is available at Middle Eastern and Indian/Asian stores. The ratio on the bottle I have in the pantry is 3/4 cup water to 1/4 cup tamarind syrup. Adjust amount to your preference.
Mix beverage ingredients together in a pretty pitcher and chill.
Serve over ice with lemon/orange slices and fresh mint for garnish.
Add more sweetener if necessary.
Beat cake mix, milk, eggs and oil together. Add can of coconut pecan icing and mix well. Add pecans. Grease and flour a Bundt pan. Bake at 340\u00b0 for 45 minutes, then turn the oven down to 315\u00b0 and bake for 25 more minutes. Do not open the door during the first 45 minutes.