1. Cookie

    Orange Coffee Cake

    2 cups Bisquick baking mix 3 tbsp. sugar 2/3 cup orange juice 1 egg 2 tbsp. salad oil Orange Topping (below) Heat oven to 400F. Grease round layer pan, 9 x 1 1/2". Mix all ingredients except topping; beat vigorously 1/2 minute. Spread in pan; sprinkle with topping. Bake 25 to 30 minutes. Serve...
  2. Cookie

    Cereal Coffee Cake

    1 3/4 cups Gold Medal flour (If using self-rising flour, omit baking powder and salt.) 1 cup sugar 3 tsp. baking powder 1 tsp. salt 1/3 cup butter, softened 1 egg 1 cup milk 1 1/2 cups Wheaties or Total cereal Crunchy Topping (below) Heat oven to 350F. Grease baking pan, 9x9x2". Mix all...
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    Fruited Milk Shakes

    Pineapple: For each serving, measure 1/4 cup pineapple ice cream topping and 3/4 cup milk into blender. Cover; mix 2 seconds. Add 3 scoops vanilla ice cream; mix at low speed 5 seconds. (Or beat all ingredients with rotary beater.) Cherry: Substitute cherry ice cream topping for the pineapple...
  4. Cookie

    Butterscotch Parfaits

    1 can Betty Crocker butterscotch ready-to-serve pudding (2 cups) 1/2 to 3/4 cup cookie or graham cracker crumbs Frozen whipped topping Maraschino cherries In each of 4 to 6 parfait glasses, alternate layers of pudding, crumbs and topping. Top each with a cherry. Refrigerate until serving time...
  5. E

    Gateau Lyonnaise

    3 cans (15 oz ea) chestnut purée 37 oz sugar 28 yolks - 21 oz chocolate fondu - 20 whites 10 oz sugar Topping 45 oz chocolate 7 oz water 18 yolks - 5 c cream 0.5 c sugar 4 oz rum =350F ~40-45mns.