| | Directions | | Heat oven to 350°. Blend biscuit mix, granulated sugar, egg, milk, shortening and vanilla in large mixer bowl on low speed 1/2 minute, scraping bowl frequently. Beat 4 minutes at medium speed. Pour batter into greased and floured square pan, 8x8x2 inches, or round layer pan, 9x1-1/2 inches. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Beat egg white until foamy. Beat in lemon juice. Beat in brown sugar, 1 T. at a time; continue beating until stiff and glossy. Spread meringue evenly over cake; sprinkle with nuts. Increase oven temperature to 400°. Bake 8-10 minutes longer or until golden brown. Serve warm with Ruby Glow Sauce. For Ruby Glow Sauce, blend sugar and cornstarch in small saucepan. Stir in water and cranberry sauce. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. |
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| Ingredients | | - |  | 1 1/2 cups Biscuit Mix |
| - | | 1/2 cup granulated sugar |
| - | | 1 egg |
| - | | 1/2 cup milk or water |
| - | | 2 tablespoons shortening |
| - | | 1 teaspoon vanilla |
| - | | 1 egg white |
| - | | 1 teaspoon lemon juice |
| - | | 1/2 cup brown sugar, packed |
| - | | 1/2 cup chopped nuts |
| - | | RUBY GLOW SAUCE |
| - | | 1/4 cup sugar |
| - | | 1 tablespoon cornstarch |
| - | | 1/2 cup water |
| - | | 1/2 cup whole cranberry sauce |
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