Yield: 16 Servings
|1 \N||Stick oleo or butter|
|½ cup||Shortening (solid)|
|1 teaspoon||Almond extract|
|1½ teaspoon||Baking powder|
|1 can||Fruit pie filling (cherry is good)|
|1 cup||Powdered sugar (up to)|
Mix sugar, shortening, oleo and flavorings; add eggs, then dry ingredients. Grease an 18x12-inch jelly roll pan. Spread ⅔ of the batter over pan. Top with pie filling. Drop remaining batter in drops over top of fruit. Cook at 350 degrees for about 20-25 minutes. Take out and glaze.
Glaze: Mix powdered sugar with enough milk to make glaze of desired consistency.
HELENA DAILY WORLD, 01/27/1987, "PHILLIPS COUNTY COOKS: BETTY
THOMPSON LIKES COOKING SWEETS"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .