_Fruity little muffins for lunch or tea._
Make richer Muffins (p. 2)—_except_ add 1 cup raisins or currants and ½ cup candied fruit (3 oz.) to batter.
Heat oven to 450° (hot). Make Biscuits (p. 3). Roll into 12 to 13″ circle. Brush lightly with melted butter. Cut into 16 pie-shaped wedges. Roll up tightly beginning at wide end. Place on baking sheet, point underneath. Shape into crescents. Brush tops with melted butter. Sprinkle with celery seeds and a little salt. Bake _10 to 12 min._ _Makes 16._
Make Biscuits (p. 3). Lay sliced pimiento cheese on top of hot baked biscuits and return to oven for cheese to melt, about 5 min.
Hot Vegetable Soup Cheese Biscuits Applesauce 1-2-3 Peanut Butter Cookies (p. 19)
_Makes its own butterscotch sauce as it bakes._
2 cups brown sugar (packed) 2½ cups water 2 tbsp. butter 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 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._
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._
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._
_Velvet Crumb is a favorite right side up and a double favorite upside down._
Heat oven to 350° (mod.). Melt 2 tbsp. butter in 8″ square pan or 9″ round layer pan. Sprinkle with ¼ cup brown sugar. Arrange over sugar mixture fresh or well drained canned fruit (peach slices, pineapple slices or chunks, or apricot halves). Make Velvet Crumb Cake batter (p. 12). Pour over fruit. _Bake 35 to 40 min._, until toothpick stuck in center comes out clean. Invert at once on serving plate. Leave pan over cake a minute. Serve warm with plain or whipped cream.