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
he top of the potato rosette, then layer the ham. Finish
hours.
Put the Rosette iron in the deep fat
f the dough for this recipe. You may reserve the extra
Select well-shaped bell peppers; cut stem end off, remove all seeds and membranes, and stuff with pimiento cheese spread.
Cover and chill several hours or overnight.
Slice in 1/4\" slices with a very sharp knife.
Place 3 slices on each of six individual beds of lettuce or salad greens.
Make a cream cheese rosette in the center of the salad.
Add a bit of pimiento to center of flower and bits of bell pepper stuck in the side for leaves.
Serve with mayonnaise.
uff; sprinkle with almonds.
Recipe Tip
Wrap coffee cake
o the pot; add the Rosette de Lyon chunks, the duck
clean pan. (If desired, recipe may be done ahead to
Heat oven to 425\u00b0.
In large mixing bowl, beat eggs until smooth.
Add milk, parsley, butter, green onions, lemon juice, Worcestershire and mustard.
Mix well.
Fold in cheese and salmon. Pour into cooled pie shell.
Bake 25 to 30 minutes or until just set and crust is golden brown.
Serve with Topping recipe.
Stir together flour, baking powder and salt.
In a large mixing bowl, beat butter or margarine until softened.
Add sugar and beat until fluffy.
Add egg and almond extract and beat well. Add flour mixture and beat until well mixed.
Divide dough into fourths.
Form each into a 12-inch roll.
Place 2 rolls 4 to 5-inches apart on an ungreased
cookie sheet.
Flatten until 3-inches wide.
Repeat with remaining rolls.
Brush flattened rolls with milk and sprinkle with almonds.
Cook macaroni according to package directions.
Drain and cool.
Add veggies, mustard, salt and pepper, mixing well.
Fold in mayonnaise, mixing well.
Gently fold in chopped eggs. Refrigerate until serving time.
Garnish with egg wedges; sprinkle with parsley and paprika.
br>Approximately 70 cookies.
Scandinavian Feasts.
You will also need an electric frying pan, rosette iron and tongs for picking up cookies.
Beat sugar, egg, extract, and milk, add flour and baking powder, finally add margarine.
Pour into bundt cake pan sprayed with cooking spray (or specialized Scandinavian cake pan).
Bake at 350 degrees for 40-50 minutes.
Edges must be golden brown.
Cool in pan before removing.
Bread will break if removed too soon.
Sprinkle with confectionary sugar.
Cool cake in pan before removing as it can break apart.
Variation: before pouring batter into pan, sprinkle sliced almonds on the bottom.
Rosette: Melt butter in a heavy
ightly browned. 12 servings.
Scandinavian Feasts.