iled or foil-lined muffin tins.
Bake for 20 minutes
epper. Generously butter 6 muffin tins, 2-1/2\" size. Press
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 a child, this bread recipe can be for you. Your
00b0F To prepare the muffin tins, spray the indentations and the
Line three inch tart tins with pastry. Chill while making
Mix cookie dough according to recipe on the box or your own recipe.
Bake at temperature according to the recipe you are using.
Put 1 teaspoon full of dough into greased small or mini muffin tins and pat down.
Bake in oven for 6-7 minutes.
Take out and push a candy into the center of each cookie.
The dough will fill around the candy.
Bake another 4 minutes and remove from the oven.
Remove from tin when cookies cool or they will fall apart. You can place the entire tin the freezer to speed the cooling. Makes 3 dozen.
Prepare your favorite pie crust recipe and line 12 muffin tins.
Set aside.
Slightly beat the eggs with a fork.
Add butter, brown sugar, salt and vanilla.
Beat again.
Pour into pie-crust-lined muffin tins.
Place raisins in each tin.
Bake at 325\u00b0 for 20 minutes.
.
Prepare the muffin tins by spraying the cups and
ide up in greased muffin tins.
Cover with a teatowel
f the ingredients, cut the recipe in half and blend in
an be kept in airtight tins at room temperature for up
Lightly spray the inside of muffin tins with nonstick spray. With a paper towel or tissue, gently wipe the spray inside each muffin cup.
Spread soft butter around inside of each muffin cup liberally.
Set aside tins in cool place.
Into a bowl, put 1/3 cup flour, 1/3 cup confectioners sugar and 1/2 teaspoon cinnamon; mix well, then add the fresh or hard frozen berries and mix well. Reserve at room temperature.
Preheat oven to 425\u00b0.
Measure out flour, baking powder, salt, cinnamon and sugar.
Put into sifter.
Sift these together into a bowl.
Measure out milk and oil. Add these to the flour mixture. Break egg into small bowl.
Peel and chop apple.
Add egg and apple to other ingredients.
Grease muffin tins; fill tins 2/3 full of batter.
Bake for 15 minutes.
rease 12 2-inch tart tins.
Roll out pastry. Cut
Preheat oven to 325 degrees F (165 degrees C). Lightly grease 8 3-inch tart tins.
Roll out pastry and cut 8 5-inch circles. Fit pastry circles into greased tart tins.
In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin.
Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set.