Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Sugar |
| 1 \N | Stick oleo or butter |
| ½ cup | Shortening (solid) |
| 1 teaspoon | Vanilla |
| 1 teaspoon | Almond extract |
| 4 \N | Eggs |
| 3 cups | Flour |
| 1½ teaspoon | Baking powder |
| 1 can | Fruit pie filling (cherry is good) |
| 1 cup | Powdered sugar (up to) |
| 3 tablespoons | Milk |
GLAZE
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, .