I stopped cooking now, but I used to love Bisquick, especially when a girlfriend told me there is a lower-fat variety.
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Anybody still use Bisquick?
- Thread starter Winchester
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Here's the recipe: (You can also find it here: http://www.thecatsite.com/t/238206/pies-and-pastries#post_3612769 )
CREATE-A-CRUST APPLE PIE
2 medium all-purpose apples, peeled, cored, and sliced (depending on the size of your apples, you can use three)
1 tablespoon lemon juice
1/2 cup, plus 2 tablespoons biscuit baking mix
14 ounce can sweetened condensed milk (not evaporated milk)
1-1/2 cups water
3 eggs
1/4 cup softened margarine/butter
1-1/2 teaspoons vanilla extract
1/2 teaspoon cinnamon (I use a little over a teaspoon)
1/2 teaspoon nutmeg
Crumb Topping (below)
Preheat oven to 350 degrees F.
Toss apples with lemon juice and 2 tablespoons biscuit mix, then arrange in bottom of buttered 10-inch deep dish pie pan.
In blender, combine remaining ingredients, except Crumb Topping. Blend on low speed 3 minutes; let stand 5 minutes. Pour over prepared apples.
Top with Crumb Topping. Bake 35 minutes or until golden brown. Cool. Garnish with whipped cream, if desired.
Crumb Topping: In small bowl, combine 1/2 cup biscuit baking mix and 1/2 cup firmly packed brown sugar. Cut in 1/4 cup cold butter or margarine until crumbly. Add 1/2 teaspoon cinnamon. If desired, add 1/4 cup chopped nuts.
CREATE-A-CRUST APPLE PIE
2 medium all-purpose apples, peeled, cored, and sliced (depending on the size of your apples, you can use three)
1 tablespoon lemon juice
1/2 cup, plus 2 tablespoons biscuit baking mix
14 ounce can sweetened condensed milk (not evaporated milk)
1-1/2 cups water
3 eggs
1/4 cup softened margarine/butter
1-1/2 teaspoons vanilla extract
1/2 teaspoon cinnamon (I use a little over a teaspoon)
1/2 teaspoon nutmeg
Crumb Topping (below)
Preheat oven to 350 degrees F.
Toss apples with lemon juice and 2 tablespoons biscuit mix, then arrange in bottom of buttered 10-inch deep dish pie pan.
In blender, combine remaining ingredients, except Crumb Topping. Blend on low speed 3 minutes; let stand 5 minutes. Pour over prepared apples.
Top with Crumb Topping. Bake 35 minutes or until golden brown. Cool. Garnish with whipped cream, if desired.
Crumb Topping: In small bowl, combine 1/2 cup biscuit baking mix and 1/2 cup firmly packed brown sugar. Cut in 1/4 cup cold butter or margarine until crumbly. Add 1/2 teaspoon cinnamon. If desired, add 1/4 cup chopped nuts.
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I just got my copy of "Impossibly Easy Pies" using Bisquick! Wonderful recipe book, and I've added Bisquick and milk to my shopping list! If anyone wants recipes, HOLLER!!! There's everything in the world in there, including CHEESECAKES! WHOO HOO
~mutters to self~ I am so gonna gain all my weight back!
~mutters to self~ I am so gonna gain all my weight back!
It is the best.
I used to be known as the Queen of Bisquick. LOL - I got a small 8 page book/pamphlet out of my moms Good Housekeeping magazine back in the 70's/80's and it's been my go to ever since.
One of my favorite is the Zucchini Pie and the Impossible Coconut Cream Pie.
The best thing is you can change the recipes around to suit your taste.
Have fun.
I have company coming in April, and am planning on using at LEAST one of the recipes for a quick, tasty meal with minimal prep. ALWAYS good when you have houseguests! And one of the cheesecakes, as well!
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Can't live without Gluten-Free Bisquick --- boyfriend has a bunch of allergies and this is stuff that helps me with, "I don't actually like cooking omg help me" issues. 
Cheaper than having to follow recipes that want me to grind eight different flours and use all kinds of stuff that is... well... my boyfriend prefers kid-friendly stuff, for lack of a better term.
I use with almond milk instead of dairy, and flaxseed meal/water instead of eggs... works not so bad. Nothing beats the real thing, though. :-/
I have a bunch of quick and easy standbys because of this so I use it weekly. Sometimes 2x a week.
Cheaper than having to follow recipes that want me to grind eight different flours and use all kinds of stuff that is... well... my boyfriend prefers kid-friendly stuff, for lack of a better term.
I use with almond milk instead of dairy, and flaxseed meal/water instead of eggs... works not so bad. Nothing beats the real thing, though. :-/
I have a bunch of quick and easy standbys because of this so I use it weekly. Sometimes 2x a week.
I cook everyday. I'm so lucky that I have great Asian markets in my neighborhood with really cheap veggies. I just picked up 6 lbs of brussell sprouts for 2 bucks. I was going to change up the zucchini pie with the sprouts and use bacon, onion and shredded swiss/asiago combo and bring it to my friends. I'll brown the sprouts, onion and bacon first then add.
@RampionRampage - My husband has the palate of an 8 year old so it makes cooking healthy dishes near impossible, so I know how you feel.
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Then take out eggs, gluten, and milk (see also: cheese
).I mean. Thank god for ketchup.
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He's not on a restricted diet. If it were up to him he'd eat a cheeseburger a day with a side of pizza. LOL Thanks goodness hes not an over eater. LOL
Then take out eggs, gluten, and milk (see also: cheese
I mean. Thank god for ketchup.
I had one like that. And the sad thing was that he was a very talented chef. Yes, passed the test and everything. Could have lived on snack foods.
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Bisquick also makes decent sticky buns. Mix butter, brown sugar, cinnamon, and nuts (crisped if you want them really good), and apportion it among the spots in a greased muffin tin. Mix up biscuit dough and drop it on top of sticky mixture. Bake. Allow to cool slightly and turn out.
Or roll out the dough into a rectangle. Mix butter, white and brown sugar, and cinnamon and spread over the rectangle to within one inch of the sides. Top with lots of raisins and chopped nuts (again, crisped if you want to take the time). Starting at the long side, tightly roll up. Seal edges with a little water or milk. Place seam side down. Slice into 1 1/2" thick rounds and bake. Not Cinnabon quality, but a lot quicker, and cheaper, too.
Mix 1 1/2 C. Bisquick with 1 pound spicy sausage. Roll into small balls and bake at 350 degrees until brown. You can add other ingredients to the mix if you like. Use Italian sausage, a mix of hot and mild, and Italian seasoning. Dip in heated marinara sauce. Add cheese to the sausage. The possibilities are endless.
Or roll out the dough into a rectangle. Mix butter, white and brown sugar, and cinnamon and spread over the rectangle to within one inch of the sides. Top with lots of raisins and chopped nuts (again, crisped if you want to take the time). Starting at the long side, tightly roll up. Seal edges with a little water or milk. Place seam side down. Slice into 1 1/2" thick rounds and bake. Not Cinnabon quality, but a lot quicker, and cheaper, too.
Mix 1 1/2 C. Bisquick with 1 pound spicy sausage. Roll into small balls and bake at 350 degrees until brown. You can add other ingredients to the mix if you like. Use Italian sausage, a mix of hot and mild, and Italian seasoning. Dip in heated marinara sauce. Add cheese to the sausage. The possibilities are endless.
OH FLIPPIN YUM!!! Just the plain mix? No wet ingredients? I am going to DO THIS!
I have made similar ones. These are closer to what I remember.
http://allrecipes.com/recipe/179356...ContentType=search results&clickId=cardslot 6
They are delicious
OOOOOHHHHH..gonna SO make those!.
I have made similar ones. These are closer to what I remember.
http://allrecipes.com/recipe/179356...ContentType=search results&clickId=cardslot 6
They are delicious
I used to use Bisquick to make biscuits, until I learned how to make the flaky kind from scratch.
But dang it, ever since I stumbled across this thread, I've had a fierce craving for those little sausage cheese balls I used to make for Thanksgiving. And tomorrow is grocery day...
But dang it, ever since I stumbled across this thread, I've had a fierce craving for those little sausage cheese balls I used to make for Thanksgiving. And tomorrow is grocery day...
Love Bisquick! I use it all the time. Just mix it with a little milk and it makes really good dumplings for chicken and dumplings or sauerkraut.
