1. Heat oven to 350F. Mix Bisquick and granulated sugar in medium bowl. Stir in
2. milk until blended.
3. Pour into ungreased 9x9-inch baking pan. Arrange apple
4. slices on top. Sprinkle on the lemon juice.
5. Mix brown sugar and cinnamon, and sprinkle over apples. Pour boiling water on top.
6. Bake 50 to 60 minutes, until toothpick comes out clean. Serve warm (with
7. whipped cream, if desired).

1. FILLING: If using frozen rhubarb, thaw. In saucepan, cook rhubarb and lemon juice over medium-low heat for 5 minutes, stirring often to prevent burning. Combine sugar and cornstarch; add to
2. rhubarb mixture. Cook and stir 5 minutes more until thickened and bubbly. Stir in pie filling and set
3. aside to cool.
5. TOPPING: Combine sugar and flour. Cut in butter until mixture forms coarse crumbs.
7. CAKE: Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut in butter until mixture resembles fine crumbs. In a mixing bowl, beat buttermilk, eggs and vanilla. Add to flour
8. mixture, stir just until moistened. Spread a little more than half of the batter into a greased 9 x
9. 13 baking pan. Spread cooled filling over batter. Drop remaining batter by teaspoonfuls onto filling. Sprinkle crumb topping over batter. Bake at 350° for 40 - 45 minutes. (May require extra
10. time.)

Notes: To make buttermilk substitute, add 2 T. vinegar to 1 cup container, fill with milk to equal 1 cup total.

1. Beat first 5 ingredients together. Pour into greased and floured 9x13 pan.
2. Bake at 350 for 40 to 50 minutes or until toothpick comes out clean. Cool cake in pan.
3. Spread cream cheese frosting over cake; sprinkle with coconut.
4. For frosting: Beat all ingredients together.

1. Mix together flour, baking powder and salt, set aside
2. Cream Sugar and crisco add eggs and flour mixture
3. Add lemon extract and beat pour into a tube pan bake at 350 degrees F. for 1 hour 15 min.
4. For glaze, mix lemon juice and powdered sugar.
5. Beat until smooth. Pour over cake

1. In a mixing bowl, combine 1 cup flour and 3 tablespoons sugar. Cut in 1/3 cup butter till mixture resembles fine crumbs and starts to cling. Pat into the bottom of a 9x9x2-inch baking pan.
2. For filling, in the mixing bowl, beat the 1 1/4 cups sugar and 3/4 cup butter until combined. Beat in the
3. corn syrup and egg till just combined.
4. Add the 1 cup flour and evaporated milk alternately to the mixing bowl, beating till just combined (batter will appear slightly curdled).
5. Pour into crust-lined baking pan. Bake in a 350° oven for about 35 minutes or till the cake is nearly firm when you shake it. Let cool in pan on wire rack. Remove to serving plate. Sprinkle with powdered sugar, if you like.

1. Grease 13X9-inch pan. Mix first 3 ingredients and press into pan.
2. In saucepan, combine 1 1/3 cup sugar, cornstarch, salt and water. Cook over medium heat, stirring until mixture comes to a boil. Remove from heat. Beat egg yolks slightly. Stir 1/2 cup hot mixture into yolks. Slowly add yolks back to mixture in saucepan, stirring while doing so. Return to heat and continue cooking until mixture thickens. Stir in butter, lemon juice and peel.
3. Pour over cake base in pan.
4. Beat egg whites with cream of tartar and sugar until stiff peaks form. Spread over filling to within 1/2-inch of sides of pan (Meringue will hit sides of pan as cake rises).
5. Bake at 350 degrees for 25-30 minutes until golden. Cool completely and refrigerate for at least one hour prior to serving.

1. Preheat oven to 350. Generously grease a 10 inch bundt pan.
2. Prepare the topping: In a small saucepan heat the maple syrup, 1/4 cup butter and brown sugar over low heat, stirring until the butter melts. Bring to a boil; remove from heat and let cool for 10 minutes. Pour into prepared pan and sprinkle with nuts.
3. Prepare cake: With an electric mixer cream the butter and sugar until fluffy. Add the eggs; one at a time, beating well after each addition. Mix in vanilla.
4. Sift together the baking soda, flour and salt. Add the dry ingredients alternately with the butter milk to the batter. Spoon the batter over the pecan mixture, covering completely.
5. Bake for 45 minutes or until toothpick comes out clean. Immediately invert the cake onto the plate serving plate. Working quickly with a knife scrape any loose topping from the plate and spread over top of the cake. Let cool completely.

NOTES : It's best to use a bundt pan that has a solid bottom - not the removable center type as this topping is very "liquid" until after it bakes.

To turn the cake out of the pan successfully, you MUST do it FAST. No hesitating! Place a plate over the cake pan, slice hand under cake tin and FLIP!

1. CAKE: Preheat oven to 350 degrees F. Grease and flour (3) 9" layer pans (or line bottoms with parchment paper). Melt chocolate in boiling water; cool.
2. Cream butter and sugar in a large bowl. Beat in egg yolks; stir in vanilla and chocolate. Set aside.
3. Mix flour, baking soda and salt in a medium bowl. Beat flour mixture, alternately with buttermilk, into the creamed sugar mixture.
4. In another bowl, beat eggs whites with electric mixer until stiff peaks form; fold egg whites into cake batter.
5. Pour batter into pans and bake for 30 minutes, or until cake springs back when lightly pressed in center. Cool 15 minutes, then remove from pans and cool completely on wire rack.
6. FROSTING: Combine evaporated milk, sugar, egg yolks, butter and vanilla in a
7. saucepan. Cook and stir over medium heat until thickened. Remove from heat.
8. Stir in coconut and pecans. Cool until thick enough to spread.
9. Spread frosting between layers and over the top of the cake. Makes 2-1/2 cups of
10. frosting .

This makes a rich and elegant cake. The pure height is impressive and the taste is just wonderful.