Breakfast Fruit Topped Biscuit

1 cup water6 tablespoon butter
1 and 1/2 cup Bisquick
6 eggs

Bring water and butter to a boil and add baking mix. Stir vigorously
over low heat about 1 minute or until batter forms a firm ball.

Remove from heat and add beaten egg mixture a little at a time while
beating into a batter. Spread batter into a 9 x 13 inch vegetable
sprayed baking pan.
Bake for 25 minutes at 350-F until puffed high, golden brown, and
toothpick dry. Serve warm, topped with:

Topping
1 can pie filling (peach or your choice)
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/3 cup chopped pecans or golden raisins (optional)

Heating everything in a saucepan, keep stirring and bring to a low boil,
quickly remove from heat. Let cool a little, stir and pour over biscuit
cake.
Spoon out warm portions

Serves 6-8




cold coffe recipe
in 1 glass of Milk, add 1 tsp Coffee, Sugar if necessary and 1 scoop of either Vanilla or Chocolate Ice cream. Give them a shake in a shaker or blender. Add another scoop of Ice cream in a glass and pour the mixture in it.