s well known but tutti frutti sherbet is a novelty. To
0 minutes.
Meanwhile, prepare Tutti-Frutti Filling.
In a blender, blend the cantaloupe, watermelon, papaya, carrot juice, orange juice, beet juice, apples and prickly pears if using with ice. Serve icy cold.
Cook's Note:
You could substitute kiwi or any of your favorite fruits for the prickly pear (or any of the other fruits) to create your own version of tutti-frutti.
and cut approximately 6 BoBerry Biscuits with a biscuit or cookie
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).
Heat oven to
425\u00b0.
Heat margarine in rectangular pan, 13 x 9 x 2-inch,
in oven until melted.
Mix baking mix, salt, paprika and pepper;
coat
chicken.
Place\tchicken, skin side down, in pan.
Bake\t35 minutes.
Prepare Herb Biscuits.
Turn chicken, pushing to one
side of pan.
Drop dough by spoonfuls into pan in single layer next to chicken.
Bake until biscuits are light brown and
chicken is done, about 15 minutes.
Makes 4 servings.
Mix all ingredients together and pour into your ice cream freezer.
Fix according to your freezer's instructions.
Yields 1 gallon.
Half this recipe for the Mini-Yum Yum freezer.
Heat oven to 350\u00b0.
Grease and flour 2 round pans, 9 x 1 1/2 inches.
Beat flour, granulated sugar, baking powder, salt, shortening, milk and vanilla in large bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on high speed, scraping bowl occasionally, 2 minutes.
Beat in egg whites on high speed, scraping bowl occasionally, 2 minutes.
Stir in coconut.
Pour into pans.
In a big bowl pour in the Mango Pulp, Condensed Milk and the Whipped Topping. 2. Fold them in very well but very gently. 3. Pour into a dish with a tight fitting lid. 4. Cover and place in the freezer for 2 hours. 5. After 2 hours, mix in the cubed Mango pieces and return dish to the freezer. 6. Allow it to freeze for another 3 hours or so. 7. Serve and enjoy!
Fresh Mango plup can be substituted for the can. 2. Add in Tutti-fruiti, nuts, saffron or cubes of cake for a variation. 3. Great make-ahead dessert.
O INCREDIBLY FLUFFY AND LIGHT BISCUITS! The dough should \"hold together
archment-lined rimmed baking sheet (biscuits should measure about 2 1
f the secrets of this recipe. The clumps of butter are
nd cinnamon together.
Cut biscuits in half.
Roll each
Top with shredded cheese. Arrange biscuits on top and bake at
With fork, stir together the baking mix and water to form a soft dough.
Turn out dough onto floured surface; knead 10 times. Roll out dough to 3/4-inch thickness.
Cut with 2-inch round cutter.
Place 1 inch apart on ungreased baking sheet.
Bake in a 400\u00b0 oven for 12 to 14 minutes or until golden brown.
Makes 12 biscuits.
Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen biscuits with whipping cream; sprinkle
inutes or until golden. Remove biscuits from baking sheet. Cool slightly
Follow Basic Biscuits recipe.
Roll dough out 1/4-inch thick and cut with doughnut cutter.
Dip biscuits in melted butter and then in cinnamon-sugar mixture.
Twist once.
Place on lightly greased baking sheet 1 inch apart.
Bake at 450\u00b0 for 10 to 12 minutes.
and refrigerate.
Make the biscuits by combining the flour, sugar
Also terrific with LIPTON* RECIPE SECRETS(R) Golden Onion Soup