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
Preheat oven to 350.
In medium bowl, stir flour, baking powder, baking soda, and salt.
Mix in oats and set aside.
In large bowl with mixer at medium speed, beat butter and peanut butter until smooth.
Beat in sugars until blended.
Beat in eggs and vanilla.
Add flour/oat mixture. By hand, mix until well combined.
Shape into 2 inch balls and place 6 balls on ungreased cookie sheet.
Flatten each to 3 inch diameter.
Bake 15 to 17 minutes or until golden.
Remove from cookie sheet.
Cool completely on wire rack.
...
at peanut butter for this recipe is not recommended, as it
Preheat oven to 350\u00b0.
In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.
In large bowl, with electric mixer on medium speed, beat Spread and Skippy Creamy Peanut Butter until smooth.
Beat in sugars, then eggs and vanilla until blended.
Beat in flour mixture just until blended, then stir in chocolate.
On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
Bake 13 minutes or until golden.
Remove cookies to wire rack and cool completely.
Preheat oven to 350.
Combine all ingredients except chips until well blended (seriously, my cookies still had some sugar graininess).
Add chips.
Drop slightly rounded teaspoonfulls on ungreased cookie sheets (12 to a sheet) - do not flatten.
Bake 9 minutes or until puffed and golden. Cool on wire rack for at least 5 minutes before removing from cookie sheet (they will be very soft).
Preheat oven to 325\u00b0.
In medium bowl, combine ingredients; stir making a dough.
Shape dough into 1-inch balls.
Put on ungreased cookie sheet.
Place 2-inches apart and with a fork, gently flatten each cookie making crisscross pattern on each cookie.
Bake 8 minutes or until lightly brown and slightly puffed.
May be topped immediately with sprinkles, chocolate chips or Hershey Kisses if desired.
Cool on rack completely.
In medium bowl combine flour, baking powder, baking soda, salt and oats.
In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth.
Beat in sugars until blended. Beat in eggs and vanilla.
Add flour mixture; by hand, mix until well combined.
Shape into 2-inch balls.
Place 6 balls on ungreased cookie sheet; flatten each to 3-inch diameter.
Bake in 350\u00b0 oven 15 to 17 minutes or until golden.
Remove from cookie sheet, cool on wire rack.
Store in tightly covered container. Makes about 24 ...
Preheat oven to 325\u00b0F.
In medium bowl, combine all the ingredients.
Shape dough into 1-inch balls and place on ungreased baking sheets, arrange cookies 2- inches apart.
With fork, gently flatten cookie and press criss-cross pattern into top.
Bake 8-10 minutes or until lightly browned and slightly puffed.
Immediately top, if desired with sprinkles, chocolate chips or chocolate candies.
Cool completely before removing from baking sheets.
Note: You can put the sprinkles on the cookies before baking them.
Prepare, bake and cool cake mix according to package directions for 2 round cake pans.
Meanwhile, in medium bowl, with electric mixer on medium speed, beat milk, pudding and Skippy Creamy Peanut Butter 2 minutes or until blended.
Spread top of one cake layer with pudding mixture.
Top with second cake layer, then spread top with remaining frosting.
Drizzle, if desired, with melted Peanut Butter.
Preheat oven to 350\u00b0. In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.
In large bowl, with electric mixer on medium speed, beat Spread and Skippy (R) Creamy Peanut Butter until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate.
On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.
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
ompletely. Reserve shells for sauce (recipe to follow) and rinse shrimp
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly