4 cups sliced apples or peeled peaches or 1 no 2.5 can of peaches, drained
2 tablespoons water
1/4 to 1/3 cup sugar (depending on tartness of fruit)
1 1/4 cup Bisquick
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 cup melted shortening
Place in greased oblong pan, 10x6x1.5-inches, 4 cups sliced pared apples or peeled peaches or 1 no 2.5 can peaches, drained. Sprinkle over fruit 2 tablespoons water, 1/4 to 1/3 cup sugar (depending on tartness of fruit). Mix together 1 1/4 cups Bisquick, 1/2 cup sugar, 1/2 teaspoon cinnamon. Beat thoroughly 1 egg. Pour the egg slowly over the Bisquick mixture in a thin stream, stirring constantly with a fork, until crumbly. Sprinkle over fruit. Pour over all 1/4 cup melted shortening.
Bake about 25 minutes in a moderately hot oven (400-degrees), until brown. Serve hot or cold with plain or whipped cream.
Serves 6 to 8.
On the back side of the card is the following recipe:
Bisquick Apple or Peach Dumplings
3/4 cup cream (or 1/2 cup milk plus 1/4 cup melted butter)
2 cups Bisquick
2 tablespoons sugar, if desired
6 Medium sized pared and cored firm apple or a peeled and stoned peach
Dash of cinnamon, if desired
Add 3/4 cup cream (or 1/2 cup milk plus 1/4 cup melted butter) to 2 cups Bisquick, and 2 tablespoons sugar, if desired. Mix thoroughly with a fork. Keep dough soft; if too sticky, add more Bisquick. Knead 10 times on surface lightly dusted with Bisquick. Roll out into a rectangle 10x15-inches. Cut into six 5-inch squares.
Place on each square a medium-sized pared, cored, firm apple or peeled and stoned peach, fill hollow of fruit with 1 tablespoon jam, 1 tablespoon sugar, and add a dash of cinnamon if desired.
Bring opposite point of dough together, overlapping them slightly. Seal edges by pinching together. Place in greased baking dish. Cover. Bake 30 to 35 minutes (or until fruit is tender) in a hot oven (425-degrees). Serve warm with cream.
This recipe is similar to the recipe - Apple For The Teacher.