BISQUICK TOASTER CORN CAKES (OR CORN STICKS)
I love foods using cornmeal and enjoy cornbread/muffins. I was having a casual dinner party with chili and I wanted to dress up my dinner a bit, so I decided to "enhance" my muffins by using a muffin-top pan (makes flat muffins, resembling a toaster cake). These cooked up exactly how I hoped, crusty outside, soft inside, and in a perfect circle. I then "topped" the chili with them. They looked so picture perfect, and received much praise. They are delicious as leftovers since they don't crumble. The recipe (Bisquick Cookbook) makes them in a loaf pan and you cut them into sticks. I have not tried that yet, but remembering their great texture (and great photo) I'm sure they'd set up nicely. I doubled the recipe exactly. Did I mention the leftovers are fabulous smeared with honey!
Provided by Roxygirl in Colorado
Categories Quick Breads
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 450 degrees.
- Grease 2 loaf pans, (9x5x3 inches).
- Stir Bisquick, cornmeal, buttermilk, oil, and eggs until blended.
- Bake about 15 minutes or until toothpick inserted in center comes out clean.
- Remove from pans.
- Cut each loaf crosswise into 8 sticks.
- For high altitude: bake about 20 minutes.
- Note: I baked in muffin top pan (greased) for about 15 minutes.
- Make sure toothpick comes out clean.
- My edges were brown and crispy, tops were lightly browned.
Nutrition Facts : Calories 186.2, Fat 7.9, SaturatedFat 1.8, Cholesterol 55, Sodium 262.5, Carbohydrate 23.5, Fiber 1.4, Sugar 4.1, Protein 5.5
THE ORIGINAL BISQUICK® STRAWBERRY SHORTCAKES
The original Old Fashioned Shortcake recipe appeared on the first Bisquick® box in 1931. It's said that an advertising slogan promised - "Here's the Kind of Strawberry Shortcake Your Husband Will Rave About." Shortcakes are the sweet cousin of the dinner bisquit, and these easy-to-prepare treats have stood the test of time in my family. It started with my mom who made her Bisquick® strawberry shortcakes with her garden grown strawberries and REAL homemade whipping cream. Some thirty years later my sistes and I are still baking up these sweet treats.
Provided by Feast Your Eyes
Categories Dessert
Time 22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl, stir together strawberries and 1/2 cup sugar; set aside for about 1 hour.
- Heat oven to 425°F
- In another medium bowl, stir Bisquick® mix, milk, 3 tablespoons sugar, and melted butter until a soft dough forms.
- Drop the dough by rounded tablespoonfuls into 6 mounds onto ungreased cookie sheet; dust with sugar.
- Bake 10 to 12 minutes or until golden brown.
- Meanwhile, in a chilled small bowl whip the cream, adding a drop or two of vanilla and a teaspoon of sugar. Beat with an electric mixer on high speed until soft peaks form.
- Serve one of two ways:.
- 1. Split warm shortcakes; fill and top with strawberries and whipped cream, or
- 2. Break up one biscuit per person into big pieces into a dessert bowl. Ladle strawberries over the biscuit; add a dolop of whipped cream.
- COOK'S TIP: Alternatives to strawberries could include raspberries, blueberries & peaches, and my favorite, apricots & honey (Soak dried apricots in warm water for 1 hour; chop fine. Gently toss apricots with honey and let stand awhile to blend flavors. Serve over shortcakes.).
BISQUICK® CINNAMON ROLLS
The easiest recipe for making delicious Bisquick® cinnamon rolls.
Provided by taylortaylor1
Categories Bread Yeast Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Grease a circular baking pan or line with parchment paper.
- Combine baking mix, milk, softened butter, and sugar in a bowl. Mix until a dough forms.
- Transfer dough to a surface floured with baking mix. Knead dough 10 times. Roll dough out using a lightly floured rolling pin until it is 1/4-inch thick.
- Combine sugar, melted butter, and cinnamon in a bowl and mix until dark brown. Spoon filling onto rolled dough, spreading evenly to all edges. Roll dough inward; cut ends off and cut spiral into 12 pieces.
- Place rolls into the prepared circular baking pan so that rolls touch.
- Bake in the preheated oven until golden, 11 to 15 minutes. Let cool for 1 minute before transferring to a plate to cool completely.
- While rolls are cooling, mix confectioners' sugar and milk together in a bowl until smooth. Spoon glaze over cooled cinnamon rolls.
Nutrition Facts : Calories 425 calories, Carbohydrate 71.2 g, Cholesterol 33.6 mg, Fat 15.9 g, Fiber 1.9 g, Protein 2.4 g, SaturatedFat 8.8 g, Sodium 377.2 mg, Sugar 55.2 g
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