Thursday, April 5, 2018


Today I get to share a recipe that Friend Sue made and served to the Tasty Bunch. We went to dinner at an Indian restaurant and then to Sue and Al's house for more visiting and dessert. 

It is a good recipe to make for a large crowd as it is made in a jelly roll pan - 15-1/2 x 10-1/2 x 1 - inch. (Sue ended up having quite a bit left as the group was smaller than usual with only six of it there.) It makes such an attractive dessert also. Don't you agree?


4       cups Bisquick baking mix
3/4    cup sugar
1/4    cup butter, melted
1/2    cup milk
1       teaspoon vanilla
1       teaspoon almond extract
3       eggs
1       can (21 - ounces) cherry, apricot, strawberry, or blueberry pie filling
Glaze (below)

Preheat oven to 350 degrees F. Grease a jelly roll pan, 15-1/2 x 10-1/2 x 1 - inch.

Mix all ingredients except the pie filling and glaze; beat vigorously 30 seconds.

Spread 2/3 of the batter (about 2-1/2 cups) in the pan.

Spread pie filling over the batter. (It won't completely cover the batter.)

Drop remaining batter by tablespoons onto pie filling.

Bake until light brown, 20 to 25 minutes.

Drizzle with glaze while warm. 

Serve warm or cool.


1        cup powdered sugar
1 - 2   tablespoons milk

Beat powdered sugar and milk until smooth and the desired consistency. 

Drizzle over warm coffee cake.

High Altitude Directions (3500 to 6500 feet) Heat oven to 375 degrees F. Decrease baking mix to 3-1/2 cups and add 1/3 cup all-purpose flour.

Sue served it with a scoop of ice cream. I just didn't take a picture of it.

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