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• 1 pkg. Pillsbury Nut or Cranberry Quick Bread mix
• 1 cup whipping cream
• 1 egg
• 1 cup chopped peeled apples
• 1/2 cup firmly packed brown sugar
• 1/2 cup chopped pecans or walnuts
• 1 teaspoon cinnamon
• 1/4 cup butter or margarine, melted

1. Heat oven to 350 F. Grease and flour 10 or 9 inch springform pan. In large bowl, combine quick bread mix, whipping cream and egg. Stir 50 to 75 strokes or until mix is moistened. Spread half of batter evenly in greased and floured pan. Top evenly with apple.

2. In small bowl, combine brown sugar, pecans, and cinnamon; mix well. Sprinkle half of mixture over apple; drizzle with 2 tablespoons of the butter. Drop remaining quick bread batter by rounded tablespoonfuls over pecan mixture. Sprinkle with remaining brown sugar mixture; drizzle with remaining 2 tablespoons butter.

3. Bake at 350 F. for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Carefully remove sides of pan. Cool 20 minutes. Serve warm.

10 servings

Cranberry-Pear Cobbler

• Fruit Mixture
• 2 (15 oz.) cans pear halves or slices, drained, reserving liquid
• 1/2 cup sweeteded dried cranberries
• 1/2 cup applesauce
• 1/4 teaspoon cinnamon

• TOPPING:
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1 (12 oz.) can Pillsbury Big Country Refrigerated Buttermilk Biscuits
• 2 1/2 teaspoons butter or margarine
• vanilla ice cream or whipping cream if desired

1. Heat oven to 450 F. Cut pears into 1 inch chunks. Arrange in ungreased 11 by 7 inch (1 1/2 quart) or 8 inch square (2 quart) baking dish. Sprinkle with cranberries. In small bowl, combine applesauce and 1/4 teaspoon cinnamon; mix well. Spoon over fruit in dish.

2. Bake at 450 F. for 8 to 10 minutes or until hot and bubbly. Remove from oven. Reduce oven temperature to 400 F.

3. In small bowl, combine sugar and 1/2 teaspoon cinnamon; mix well. Separate dough into 10 biscuits. Dip each biscuit in reserve pear liquid; coat all sides with sugar-cinnamon mixture. Arrange over hot fruit in 2 rows of 5 biscuits each. Top each biscuit with about 1/4 teaspoon butter.

4. Bake at 400 F. for 15 to 20 minutes or until biscuits are golden brown. Cool 10 minutes. Serve warm topped with ice cream.

10 servings

• Cake
• 2 tablespoons oil
• 1 egg
• 1 pkg. Pillsbury Nut or Cranberry Quick Bread Mix
• 3 cups apple pie filling (from 2 21 oz. cans)
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup chopped walnuts

• Sauce and Topping
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup butter or margarine
• 1/2 cup whipping cream
• 1 teaspoon vanilla
• Vanilla ice cream or whipping cream, if desired

1. Heat oven to 325 F. Spray 13 by 9 inch pan with nonstick cooking spray. In large bowl, combine oil and eggs; beat well. Add quick bread mix, apple pie filling, cinnamon and nutmeg. Stir 50 to 75 strokes until mix is moistened. Stir in walnuts. Spoon into sprayed pan; spread evenly.

2. Bake at 325 F. for 45 to 55 minutes or until cake is deep golden brown and toothpick inserted in center comes out clean. Cool 30 minutes.

3. Meanwhile in medium saucepan, combine sugar, brown sugar, butter and whipping cream; mix well. Bring to a boil, stirring occasionally. Remove from heat; stir in vanilla.

4. To serve, cut warm cake into squares; place on individual dessert plates. Top each serving with warm sauce and ice cream.

12 servings

These desserts are favorites and are sure to bring the family running! Enjoy!

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