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 messy part of the Snickerdoodles out of the way so
ot your oven runs). The recipe recommends taking them out of
Cream margarine and 1 1/2 cups sugar.
Beat in eggs.
Sift together dry ingredients.
Gradually add to sugar, margarine and eggs.
You may wish to omit the salt from this recipe.
Preheat oven to 400\u00b0.
Mix shortening, sugar, butter and eggs thoroughly.
Blend the dry ingredients; stir in.
Roll into balls the size of small walnuts.
Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.
Place 2 inches apart on ungreased baking sheet.
Bake 8 to 10 minutes.
Makes 5 dozen cookies.
This recipe will serve 12 people.
Roll out 2/3 pastry; fit into 9-inch pie plate.
Mix well sugar, flour, cinnamon and allspice.
Toss with apples.
Layer 1/3 apple mixture, then 1/3 cherries in pastry-lined pan.
Repeat twice.
Dot with butter.
Roll out remaining pastry; place on top of filling.
Trim edges and flute rim; cut vents.
Can be frozen at this point.
Mix shortening, sugar and eggs together.
Sift remaining ingredients.
Blend the two mixtures.
Chill dough.
Roll into balls the size of a walnut, then roll in mixture of 2 Tbsp. sugar and 2 tsp. cinnamon.
Place 2 inches apart on greased cookie sheet. Bake at 375\u00b0 for 8 to 10 minutes (I bake mine 8 minutes**).
These cookies will puff up at first, then flatten with crinkled tops. Yields about 36 cookies.
(I double the recipe.)
Cream butter and sugar.
Beat in whole egg and egg yolk.
Sift flour and soda with 1/2 teaspoon nutmeg.
Mix into batter.
Fold in nuts and raisins.
Drop from a teaspoon 2-inches apart onto a buttered cookie sheet.
Sprinkle with sugar and cinnamon.
Bake at 375\u00b0 for 10 to 12 minutes.
This recipe makes 5 dozen great Christmas cookies.
br>Tips:: Purchasing- To ensure recipe success if using a vegetable
Preheat over to 400.
Mix together butter and sugar until smooth, then add the eggs, cream of tarter and baking soda. Mix in flour, until well mixed. Roll balls into 1 inch diameter and roll in the cinnamon mixture.
Place on ungreased cookie sheets and bake 8-10 minutes ( I found 8 mins goes well with my oven) Cookies are done when they just barely turn brown.
Enjoy the recipe!
Oven @ 375\u00b0F.
Mix all dry ingredients in a bowl.
Make a well in center of dry, and add the wet ingredients there.
Mix equal parts cinnamon and white sugar in a small bowl.
Use hands to pull out cookie balls and roll them in cinnamon sugar mix.
Place on cookie sheet & flatten a little with fork or fingers.
Bake for 8-10 minutes.
Allow to cool for a couple minutes on cookie sheet before moving.
I get 12 cookies out of this recipe, but they disappear so fast you might want to double!
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot
anilla, coconut optional.
This recipe is transcribed as written in
olonial: After preparing the previous recipe (let cool first), add 1
nch thick.
Bake the snickerdoodles for 12 minutes. Remove the