Short Pie Rounds
Prepare Short Pie dough (above)—except divide dough into 6 parts. Flatten each part into 3 or 4″ rounds on baking sheet. Flute edges. Bake about 8 min. Serve on top of your favorite cooked fruit filling. 6 servings.
Ranch Pudding
1 cup brown sugar (packed) 2½ cups water 2 tbsp. butter 1 cup brown sugar (packed) ½ cup milk 1¼ cups Bisquick 1 cup raisins or chopped dates ½ to 1 cup chopped nuts 1 tsp. vanilla
Heat oven to 350° (mod.). Mix 1 cup brown sugar, water, and butter in saucepan. Boil 5 min. Pour into 8″ square pan. Mix rest of ingredients in bowl. Spoon batter on top of sugar mixture. It will sink into the liquid and will spread out as it bakes. Bake 45 min. Serve warm with plain or whipped cream. 9 servings.
Hot Sea Food Appetizers
Heat oven to 450° (hot). Make Rolled Biscuit dough (recipe [page 3]). Roll dough ¼″ thick. Cut into biscuits 1″ in diameter. Place on baking sheet. Bake 6 to 8 min. Immediately split each baked biscuit. Spread with sea food mixture. Sprinkle with grated sharp cheese, if desired. Replace tops. Return to oven to heat through. Serve piping hot. Makes about 60 tiny biscuits.
Filling variations
Shrimp Spread: Mix ½ cup flaked cooked shrimp (5-oz. can), 1 tbsp. chopped pimiento, 1 tbsp. lemon juice, 3 tbsp. mayonnaise, and salt and pepper to taste.
Crabmeat Spread: Use crabmeat in place of shrimp in the above spread.