2 eggs
½ cup water
1½ cups packaged layer or pound cake mix (1 9-ounce package)
1 No. 2 can (2 cups) blueberry pie filling
3 tablespoons butter
1 teaspoon lemon juice
1 pint vanilla ice cream
Combine eggs, water and cake mix. Beat until smooth. Drop by tablespoons
onto a hot greased griddle and bake on each side. Heat pie filling,
butter and lemon juice together. Spoon filling between and on top of
stacks of 4 pancakes each. Keep warm until serving time. Stir ice cream
to soften and spoon over pancake stacks. Makes 40 2½ inch pancakes, or
ten servings.
_Collector’s Corner_
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• Use cherry or blueberry pie fillings to top a towering angel food cake
filled with vanilla pudding. They’re good, too, spooned over
brownies capped with vanilla ice cream.
• Spoon peach pie filling into well-greased muffin pans with chopped
pecans and a dot of butter. Top with a biscuit from a roll of
refrigerated biscuits and bake as directed on package. When baked,
let stand a few minutes before inverting onto a serving plate.
• Combine a can of pineapple pie filling with 2 cups shredded coconut
and ¾ teaspoon curry powder. Heat and serve the fragrant sauce
over chicken with rice.
• For a really terrific sauce, heat together a can each of mincemeat pie
filling and drained mandarin oranges. This is good spooned over
pound cake; superb as a sauce over pear halves centered with
scoops of ice cream.
• Strawberry filling is perfect for valentine-shaped meringue shells.
• Heated raisin pie filling adds a glory note to everything from broiled
ham slices to old-fashioned bread pudding.
• Apple pie filling is a shelf standby you won’t want to do without
after you have tried it, heated with ½ cup honey and ½ cup butter,
spooned generously over Sunday morning waffles.
There’s no doubt about it, each can of fruit pie filling you open is the
wonderful beginning to a whole new world of delightful, applause-winning
dishes. Try them and find out for yourself.
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_The Pie Filling Institute_
333 North Michigan Avenue
Chicago, Illinois
60601