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½ cup
¼ cup
½ cup
2 – 10 oz.
¼ tsp.
¼ cup
1
Grease a 12 cup fluted tube pan. Spoon jelly over the bottom and sprinkle with nuts.
In a small bowl, mix the sugar and cinnamon together. Cut the apple rings into
thirds. Separate the dough into 20 pieces. Wrap 1 biscuit around each apple slice
third. Pinch the edges to seal and completely cover each apple slice. Dip in butter
and roll in the sugar mix. Stand biscuits on end in the pan. Drizzle with the
remaining butter and sugar mixture. Bake at 350° F (177°C) for 30 to 40 minutes or
until golden brown. Cool upright in pan for 8 minutes. Invert on a plate. Spoon
additional topping over the apple ring. Serve warm. Serves 10.
1 pkg.
½ cup
¼ cup
½ tsp.
2
1 cup
1
Combine the cake mix and margarine. Mix until crumbly. Set aside ⅔ cup for the
topping. Add brown sugar and cinnamon to the reserved topping. Mix well and set
aside. Press the remaining mixture into the bottom of an ungreased 9" x 13" pan.
Arrange the apple slices in the pan. Blend the sour cream and egg together.
Spread evenly over the apples. Sprinkle the reserved topping over this. Bake at
350° F (177°C) for 25 to 30 minutes. Serve warm.
P
A
ULL
PART
Apple jelly
Chopped nuts
Brown sugar
Cans of refrigerated biscuits
Cinnamon
Butter, melted
Large apple (peeled, cored, and sliced)
C
REAMY
Yellow cake mix
Soft margarine
Brown sugar
Cinnamon
Apples (peeled, cored, and sliced)
Sour cream
Egg
A
R
PPLE
INGS
A
S
PPLE
QUARES
8
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