Makes its own butterscotch sauce as it bakes.

2 cups brown sugar (packed)

2½ cups water

2 tbsp. butter

½ cup milk

1¼ cups Bisquick

1 cup raisins or chopped dates

½ to 1 cup chopped nuts

1 tsp. vanilla

Heat oven to 350° (mod.). Mix in saucepan 1 cup brown sugar, water, butter. Boil 5 min. Pour into 8 square pan. Mix in bowl, 1 cup brown sugar, milk, Bisquick, raisins or dates, nuts, vanilla. Spoon batter on top of sugar mixture. It will sink into the liquid and spread out as it bakes. Bake 45 min. Serve warm with plain or whipped cream. 9 servings.

4 cups sliced peeled apples or peaches or no. 2½ can peaches, drained

2 tbsp. water

¼ to ? cup sugar (depending on tartness of fruit)

1¼ cups Bisquick

½ cup sugar

½ tsp. cinnamon

1 egg, beaten

Heat oven to 400° (mod. hot). Place fruit in greased 10x6 baking dish. Sprinkle with water and sugar. Mix Bisquick, sugar, cinnamon and pour egg on slowly, stirring constantly until crumbly. Sprinkle over fruit. Dot with butter. Bake about 25 min. until brown. Serve hot or cold with milk or cream. 6 to 8 servings.

½ cup Bisquick

¾ cup sugar

? cup cocoa

1 cup cold water

2 cups milk

1 tsp. vanilla

Mix Bisquick, sugar, cocoa. Gradually stir in water and milk. Bring to boil over medium heat; boil 1 min. Add vanilla. Pour into sherbet glasses. Sprinkle with sugar. Cool. Top with whipped cream. 6 servings.

Velvet Crumb is a favorite right side up and a double favorite upside down.

Heat oven to 350° (mod.). Melt 2 tbsp. butter in 8 square pan or 9 round layer pan. Sprinkle with ¼ cup brown sugar. Arrange over sugar mixture fresh or well drained canned fruit (peach slices, pineapple slices or chunks, or apricot halves). Make Velvet Crumb Cake batter (p. 12). Pour over fruit. Bake 35 to 40 min., until toothpick stuck in center comes out clean. Invert at once on serving plate. Leave pan over cake a minute. Serve warm with plain or whipped cream.

Neat Trick: Dazzle the family with different designs on your upside-down cakes.