| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Lemon juice |
| 2 |
ts |
Cornstarch |
| 6 |
md |
Pears; peel, core, thinly sliced |
| 16 |
oz |
Cranberry sauce; whole |
| 1 |
ts |
Ground cinnamon |
|
|
Lemon biscuits; below -or- |
| 1 |
cn |
(8-oz) refrigerated biscuits; cut in 1/2 |
|
|
Lemon zest; for garnish |
| 2 |
c |
Flour; all-purpose |
| 1/2 |
c |
Sugar; or substitute |
| 1 |
tb |
Baking powder |
| 1/4 |
ts |
Salt; or substitute |
| 1 |
|
Egg beaters 99% egg substitute; or substitute |
| 1/3 |
c |
Nonfat milk |
| 1 |
ts |
Lemon peel; grated |
INSTRUCTIONS
LEMON BISCUITS
From: reggie@netcom.com (Reggie Dwork) (COLLECTION)
Date: Tue, 1 Mar 1994 20:11:48 GMT
Recipe By : Woman's World Magazine Jan. 1994
LEMON BISCUITS: In bowl combine flour, sugar, baking powder and salt. Stir
in egg, milk and lemon peel until just combined. On floured surface knead
then roll out to 1/2" thick. Cut out biscuits using 2" star or biscuit
cutter. Repeat with scraps.
Preheat oven to 425 deg F. Lightly spray nonstick cooking spray on 2 qt
shallow casserole or glass baking dish; set aside. In lg bowl combine lemon
juice and cornstarch. Add pears; toss to coat well. Stir in cranberry sauce
and cinnamon. Spoon mixture into prepared dish. Arrange biscuits around
edge of fruit mixture in overlapping fashion. Bake 25 - 30 min until fruit
is tender and biscuits are golden. Garnish.
NOTES : Cal 439.4, Fat 1.1 g, Carbs 103.9 g, Protein 7.2 g, Sodium 268 mg,
Dietary Fiber 4.7 g, CFF 2.3%.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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