Jolly Biscuit Ring

3 tablespoons butter
2 tablespoons brown sugar
12 maraschino cherries
1/4 cup chopped nuts
Biscuit Dough
3 tablespoons butter, melted
1/2 cup granulated sugar
1 teaspoon cinnamon
3 tablespoons chopped nuts

Heat oven to 400 degrees. Melt 3 tablespoons butter in 9-inch ring mold. Sprinkle b rown sugar over butter. Arrange cherries in mold; sprinkls 1/4 cup copped nuts over mixture. Prepare Discuit dough from Basic Recipe.

Divide dough into 12 pieces; shape into balls. Roll each in 3 tablespoons melted butter, then in mixture of granulated sugar, cinnamon and 3 tablespoons chopped nuts. Place in ring mold...if you have extra sugar/cinnamon-nut mixture, sprinkle over balls in mold

Bake 25-30 minutes. Invert ring mold immediately onto serving plate. Serve warm. Makes 12 servings.


Frosty Fruit Cups

2 cups ginger ale
1 16-ounce can frozen orange juice concentrate
1 12-ounce can frozen pineapple chunks
1 cup green seedless graped
1/2 cup Maraschino cherry halves
2 cups cantaloup balls

Combine ginger ale and orange juice concentrate; stir until dissolved. Pour into small cintainer. Freeze just to a mush, about 1 1/2 to 2 hours. Partially thaw pineapple (some ice crystals should remain). Combine pineapple with remaining fruit. Stir ginger ale mixture; spoon into 8 sherbert dishes; top with fruit. Makes 8 servings.

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