Wash, drain, and hull strawberries. For glaze, simmer 1 cup of the berries with ⅔ cup water until berries start to break up (about 3 min.). Blend sugar, cornstarch, remaining ⅓ cup water; stir into boiling mixture. Boil 1 min., stirring constantly. Cool. Pour remaining 3 cups of berries into baked Short Pie ([p. 8]). Cover with glaze. Refrigerate until firm ... about 2 hr. Top with whipped cream or ice cream.
RING-TOPPED CHICKEN SHORTCAKES
Heat oven to 450° (hot). Make Biscuit dough ([p. 3]). Pat or roll out ¼″ thick. Cut half the dough with biscuit cutter; half with doughnut cutter the same size. Place on baking sheet. Bake 10 to 15 min. Butter plain rounds and cover with Creamed Chicken ([p. 16]). Set biscuit rings on top and drop spoonful of red jelly into each hole. Garnish with parsley. 8 servings.
DATE VELVET CRUMB CAKE
Bring 6½-oz. pkg. dates, cut-up (about 1 cup) and 1 cup water to rolling boil; boil 1 min., stirring constantly. Set aside while mixing Velvet Crumb Cake batter ([p. 12]). Add ¾ cup date mixture to batter and beat ½ min. Pour into pan. Bake 35 min. Cool slightly; spread with remaining date mixture. Top with chopped nuts.
For brunch or kaffee klatch
You wrote us your ideas, we developed the recipes, and hundreds of homemakers helped us test them! Betty Crocker
DOUGHNUTS
Light, tender doughnuts made with Bisquick!