4 c Bisquick baking mix
1/2 c Sugar
1/4 c Margarine or butter; melted
1/2 c Milk
1 ts Vanilla
1 ts Almond extract
3 Eggs
1 cn (21-oz) cherry; apricot or
-blueberry pie filling
-GLAZE-
1 c Powdered sugar
1 -(up to)
2 tb Milk
1. Heat oven to 350 degrees.
2. Grease jelly-roll pan, 15-1/2×10-12×1-inch or 2 square 9x9x2-inch pans.
3. Mix all ingredients except pie filling and glaze; beat vigorously 30
seconds. Spread 2/3 of the batter (about 2-1/2 cups) in jelly roll pan or
1/3 of the batter (about 1-1/4 cups) in each square pan. Spread pie filling
over batter (filling may not cover batter completely). Drop remaining
batter by tablespoonfuls onto pie filling.
4. Bake until light brown, 20-25 minutes. Drizzle with Glaze while warm.
Serve warm or cool. 18 servings.
5. GLAZE: Beat powdered sugar and milk until smooth and of desired
consistency.
FROM BISQUICK AD
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
18 Servings