[Illustration: STRAWBERRY GLACÉ SHORT PIE]
_An elegant filling for a glamorous crust. (Pictured on cover.)_
1 qt. strawberries 1 cup water 1 cup sugar 3 tbsp. cornstarch
Wash, drain, and hull strawberries. For glaze, simmer 1 cup of the berries with ⅔ cup water until berries start to break up (about 3 min.). Blend sugar, cornstarch, remaining ⅓ cup water; stir into boiling mixture. Boil 1 min., stirring constantly. Cool. Pour remaining 3 cups of berries into baked Short Pie (p. 8). Cover with glaze. Refrigerate until firm ... about 2 hr. Top with whipped cream or ice cream.
Heat oven to 450° (hot). Make Biscuit dough (p. 3). Pat or roll out ¼″ thick. Cut half the dough with biscuit cutter; half with doughnut cutter the same size. Place on baking sheet. Bake _10 to 15 min._ Butter plain rounds and cover with Creamed Chicken (p. 16). Set biscuit rings on top and drop spoonful of red jelly into each hole. Garnish with parsley. _8 servings._
Bring 6½-oz. pkg. dates, cut-up (about 1 cup) and 1 cup water to rolling boil; boil 1 min., stirring constantly. Set aside while mixing Velvet Crumb Cake batter (p. 12). Add ¾ cup date mixture to batter and beat ½ min. Pour into pan. Bake _35 min._ Cool slightly; spread with remaining date mixture. Top with chopped nuts.
_You wrote us your ideas, we developed the recipes, and hundreds of homemakers helped us test them!_ _Betty Crocker_
_Light, tender doughnuts made with Bisquick!_
2 cups Bisquick ¼ cup sugar ⅓ cup milk 1 tsp. vanilla 1 egg ¼ tsp. _each_ cinnamon and nutmeg, if desired
Heat fat to 375°. Mix ingredients until well blended. Turn onto lightly floured surface and knead about 10 times. Roll out ⅜″ thick. Cut with floured doughnut cutter. Fry in hot fat until golden brown, about 1 min. to a side. Take from fat and drain on absorbent paper. _Makes about 12 doughnuts._
_“Old country” flavor without old-time fussing._
1¼ cups Bisquick 2 cups milk 3 eggs ¼ cup butter, melted
Beat together until blended. Lightly grease a 6 or 7″ skillet. Spoon about 3 tbsp. batter into hot skillet and tilt to coat bottom of pan. Cook until small bubbles appear on surface. Loosen edges with spatula, turn pancake gently and finish baking on other side. Lay on towel or absorbent paper; place in low oven to keep warm. Spread each with sugar, jam, applesauce, or whipped cream, etc. and roll up like jelly roll. Serve warm. _Makes about 15._