Bake pastries as directed.
Prepare pudding.
Fill pastries with pudding.
Top with sugar free whipped topping.
Add cherry on top.
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
o make a few more pastries. (Reroll the dough only once
AKE GRAVY, FOLLOW Recipe #422335 OR THE RECIPE IN Recipe #487767. (STEP ONE
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
nch squares.
Forming the Pastries: Place heaping teaspoons of apricots
ixture and then seal the pastries well so they don't
Combine all ingredients.
Fill pastries with salad.
Garnish with slices of green and ripe olives and fresh parsley.
Yield: 36.
ixture.
Close the filled pastries by folding the pastry into
to 5 minutes until pastries are light golden and puffed
inches.
Bake the pastries for 30 minutes or until
heet. Repeat with remaining pastry. (Pastries can be covered and refrigerated
hile you fry the remaining pastries, steadily maintaining the temperature of
eaten egg white over the pastries. Sprinkle each pastry with a
n the centers of the pastries to flatten. Spoon pastry cream
n medium-high heat. Cook pastries, in batches, until browned. Drain