What’s for Dinner? DESSERTS
Reading edition
Glamorous desserts to do easily! Find more under “Company’s Coming” and “For Lunch or Supper.” Betty Crocker
SUNDAE SHORT PIE
Like “French Pastry” crust, rich and cooky-crisp. Fill cooled shell with ice cream, top with fresh or frozen fruit.
SHORT PIE
1 cup Bisquick
¼ cup soft butter (½ stick)
3 tbsp. boiling water
Heat oven to 450° (hot). Put Bisquick and butter in 9″ pie pan. Add boiling water and stir vigorously with fork until dough forms a ball and cleans the pan. Dough will be puffy and soft. With fingers and heel of hand, pat evenly into pie pan, bringing up dough to edge of pan. This may seem skimpy but will not be when baked. Flute edges, if desired. Bake 8 to 10 min.
PEACH PINWHEELS
2 tbsp. Bisquick
1 cup sugar
½ tsp. cinnamon
1 cup water
1 tbsp. lemon juice
4 cups sliced fresh peaches
Heat oven to 425° (hot). Mix all together. Pour into 11½x7½x1½″ oblong baking dish. Top with Pinwheels. (See recipe below.) Bake 25 min. Serve warm with cream. 8 to 10 servings.
PINWHEELS
Make ½ recipe Fruit Shortcake dough (p. 3). Pat into 6″ square; spread with 1 tbsp. soft butter. Sprinkle with 2 tbsp. sugar, ¼ tsp. cinnamon, 3 tbsp. chopped nuts. Roll as for jelly roll; moisten edge; and press to seal. Cut into 8 to 10 slices.
FRUIT SHORT PIE COBBLER
2 tbsp. Bisquick
1 cup sugar
½ tsp. cinnamon
1 cup water
1 tbsp. lemon juice
4 cups fresh blueberries, peaches, or cherries
Heat oven to 425° (hot). Mix ingredients. Pour into 11½x7½x1½″ oblong baking dish. Make Short Pie dough above. Divide in 8 parts. Pat into 3½″ squares to cover fruit mixture. Bake 25 min. Serve warm with cream.
HOT FUDGE PUDDING
The chocolate sauce you love bakes on the bottom. (Pictured on inside of back cover.)
1½ cups Bisquick
½ cup sugar
½ to 1 cup chopped nuts
½ cup milk
½ cup brown sugar (packed)
1½ cups boiling water
6-oz. pkg. semi-sweet chocolate pieces
Heat oven to 350° (mod.). Mix Bisquick, sugar, nuts, milk. Turn batter into greased 2-qt. baking dish. Sprinkle with brown sugar. Pour water over chocolate pieces. Let stand 1 or 2 min. until chocolate melts, then stir until blended. Pour over batter. Bake 40 to 45 min. Let stand 5 min. to cool slightly. During baking, the pudding will rise to the top of the dish and sauce will form at the bottom. Invert servings on plates, dip sauce over each. Serve with cream. 6 to 8 servings.
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