Dessert Pancakes
2 eggs
½ cup water
1½ cups packaged layer or pound cake mix (1 9-ounce package)
1 No. 2 can (2 cups) blueberry pie filling
3 tablespoons butter
1 teaspoon lemon juice
1 pint vanilla ice cream
Combine eggs, water and cake mix. Beat until smooth. Drop by tablespoons onto a hot greased griddle and bake on each side. Heat pie filling, butter and lemon juice together. Spoon filling between and on top of stacks of 4 pancakes each. Keep warm until serving time. Stir ice cream to soften and spoon over pancake stacks. Makes 40 2½ inch pancakes, or ten servings.
Collector’s Corner
Use cherry or blueberry pie fillings to top a towering angel food cake filled with vanilla pudding. They’re good, too, spooned over brownies capped with vanilla ice cream.
Spoon peach pie filling into well-greased muffin pans with chopped pecans and a dot of butter. Top with a biscuit from a roll of refrigerated biscuits and bake as directed on package. When baked, let stand a few minutes before inverting onto a serving plate.
Combine a can of pineapple pie filling with 2 cups shredded coconut and ¾ teaspoon curry powder. Heat and serve the fragrant sauce over chicken with rice.
For a really terrific sauce, heat together a can each of mincemeat pie filling and drained mandarin oranges. This is good spooned over pound cake; superb as a sauce over pear halves centered with scoops of ice cream.
Strawberry filling is perfect for valentine-shaped meringue shells.
Heated raisin pie filling adds a glory note to everything from broiled ham slices to old-fashioned bread pudding.
Apple pie filling is a shelf standby you won’t want to do without after you have tried it, heated with ½ cup honey and ½ cup butter, spooned generously over Sunday morning waffles.
There’s no doubt about it, each can of fruit pie filling you open is the wonderful beginning to a whole new world of delightful, applause-winning dishes. Try them and find out for yourself.
The Pie Filling Institute
333 North Michigan Avenue
Chicago, Illinois
60601