Heat oven to 400° (mod. hot). Shape Biscuit dough (p. 3) into 12 balls. Melt ⅓ cup butter and pour about 3 tbsp. of it into a 9″ ring mold. Sprinkle with 3 tbsp. brown sugar, 12 cherries (candied or maraschino), and ¼ cup nuts. Roll balls in rest of melted butter, then in mixture of ½ cup sugar, 1 tsp. cinnamon, 3 tbsp. chopped nuts. Place in ring mold. Bake _25 to 30 min._ Take from pan while warm.
Make Pancake batter (p. 2). Pour about ½ cup batter onto heated griddle for each pancake. Place 1 pancake on warm plate and spread generously with soft butter and jelly. Top with second pancake. Spread and repeat until they are 6 high. Sprinkle with confectioners’ sugar. Cut stack into wedges. Serve hot. _6 servings._
_Neat Trick_: To keep pancakes hot until all are baked, place between folds of towel in warm oven.
Fruit Compote Colonial Jelly Stack Broiled ham, bacon, or sausages Coffee
_A clever twist of your biscuit dough, a dab of something sweet, you’ve baked warm, breakfasty treats like these._ _Betty Crocker_
Heat oven to 400° (mod. hot). Make Coffee Cake batter (p. 2). Spread half in greased and floured 10x6″ oblong pan. Sprinkle with half of Streusel Topping. Top with rest of batter, then rest of streusel. Bake _20 to 25 min._
_Streusel Topping_: Mix ½ cup brown sugar (packed), 2 tsp. cinnamon, 2 tbsp. Bisquick, 2 tbsp. melted butter, ½ cup chopped nuts.
1 egg ½ cup cream or ⅓ cup milk 2 cups Bisquick 2 tbsp. sugar ⅓ cup _thick_ jam or preserves
Heat oven to 450° (hot). Grease brown paper and lay on baking sheet. Blend egg and cream together. Stir in Bisquick and sugar until well blended. Turn out on surface sprinkled with Bisquick. Roll gently to lightly coat dough. Knead 15 times. Roll into a 15x9″ rectangle. Spread with jam. Fold in thirds lengthwise to make a 15x3″ rectangle. Cut in 1″ strips. Holding strip at both ends, twist in opposite directions twice, forming a spiral. Place twists 1½″ apart on greased paper, pressing both ends down. Bake _10 to 12 min._ Dust tops with confectioners’ sugar. Remove immediately. _Makes 15._
[Illustration: CHERRY-RAISIN COFFEE CAKE]
Make Coffee Cake batter (p. 2). Spread in greased 9″ square pan. Sprinkle with mixture of ¼ cup brown sugar, ½ cup raisins, ¼ tsp. cinnamon. Spoon ⅔ cup cherry jam over top. Bake _20 to 25 min._ When still warm, frost with icing made from confectioners’ sugar and milk. Serve warm.