4 c. Bisquick baking mix
1/2 c. sugar
1/4 c. butter, melted
1/2 c. milk
1 tsp. vanilla
3 eggs
1 can (21 oz.) cherry, apricot or blueberry pie filling
1 tsp. almond extract

GLAZE:

Beat 1 cup powdered sugar and 1 to 2 tablespoon milk until smooth and of desired consistency.

Heat oven to 350 degrees. Grease jelly roll pan, 15 1/2 x 10 x 1 inch, or 2 square pans 9 x 9 x 2 inches. Mix all ingredients except pie filling and glaze; beat vigorously 30 seconds. Spread 2/3 of the batter (about 2 1/2 cups) in jelly roll pan or 1/3 of the batter (about 1 1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling. Bake until light brown, 20 to 25 minutes. Drizzle with glaze while warm. Serve warm or cool. 18 servings.