Heat oven to 350° (mod.). Mix in saucepan 1 cup brown sugar, water, butter. Boil 5 min. Pour into 8″ square pan. Mix in bowl, 1 cup brown sugar, milk, Bisquick, raisins or dates, nuts, vanilla. Spoon batter on top of sugar mixture. It will sink into the liquid and spread out as it bakes. Bake 45 min. Serve warm with plain or whipped cream. 9 servings.
APPLE OR PEACH CRISP
4 cups sliced peeled apples or peaches or no. 2½ can peaches, drained 2 tbsp. water ¼ to ⅓ cup sugar (depending on tartness of fruit) 1¼ cups Bisquick ½ cup sugar ½ tsp. cinnamon 1 egg, beaten
Heat oven to 400° (mod. hot). Place fruit in greased 10x6″ baking dish. Sprinkle with water and sugar. Mix Bisquick, sugar, cinnamon and pour egg on slowly, stirring constantly until crumbly. Sprinkle over fruit. Dot with butter. Bake about 25 min. until brown. Serve hot or cold with milk or cream. 6 to 8 servings.
CHOCOLATE PUDDING
½ cup Bisquick ¾ cup sugar ⅓ cup cocoa 1 cup cold water 2 cups milk 1 tsp. vanilla
Mix Bisquick, sugar, cocoa. Gradually stir in water and milk. Bring to boil over medium heat; boil 1 min. Add vanilla. Pour into sherbet glasses. Sprinkle with sugar. Cool. Top with whipped cream. 6 servings.
