BISQUICK - CHERRY SWIRL COFFEE CAKE

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

Heat oven to 350 degrees. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch or 2 squares pans, 9 x 9 x 1 inch.

Mix all ingredients except pie filling and glaze; beat vigorously for 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 tablespoonful onto pie filling.

Bake until light brown, 20-25 minutes. Drizzle with glaze while warm. Serve warm or cool. 18 servings.

GLAZE:

1 c. powdered sugar
1-2 tbsp. milk

Beat sugar and milk until smooth and of desired consistency.

OR make the batter, omit the pie filling and handle with jam/preserves this way:

1/2 cup apricot preserves
1/2 cup peach, strawberry, or pineapple preserves

Topping:
2/3 cup light brown sugar, firmly packed
2 tablespoons flour
2 tablespoons butter
1/2 cup chopped walnuts or pecans

1 can sliced peaches (29 oz)
2 tablespoons cornstarch
1 1/3 cups Bisquick
2 tablespoons sugar
2 tablespoons butter or margarine, melted
1/3 cup milk
2 tablespoons butter or margarine, softened
1/4 cup sugar
1 teaspoon cinnamon

Recipe
Heat oven to 425°. Mix peaches (with syrup) and cornstarch in saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Keep hot, stirring occasionally.

Mix Bisquick, 2 TBSP sugar, 2 TBSP melted butter, and the milk until a soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on well-floured cloth-covered board. Knead 8 to 10 times. Roll dough into 9" square; spread with 2 TBSP softened butter. Mix 1/4 cup sugar and the cinnamon; sprinkle over square. Roll up; seal well by pinching edge of dough into roll.

from www.divinerecipes.com Print | Close Window

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Streusel Pudding Coffee cake

2 cups Bisquick
1/4 cup sugar
1 egg
1/4 cup vegetable oil
2/3 cup milk or cold water
1 package (3-3/4 oz. instant pudding and pie filling (any flavor)
Streusel topping

Caramel-Pecan Coffee Cake
Serves: 2

Prep: 5 min
Microwave: 7 min
Stand: 1 min

How would you like to have a fresh-baked coffee cake, dripping with brown sugar caramel and pecans, on the table in less than 15 minutes? Here's the secret: use your microwave! It really is possible-and it's incredibly delicious too!

2 tablespoons butter or margarine
1/4 cup packed brown sugar
2 tablespoons chopped pecans
2 tablespoons light corn syrup
1/4 teaspoon ground cinnamon
1 cup Original Bisquick®
1/4 cup cold water

1. Place butter in 1-quart casserole. Microwave uncovered on High (100%) until melted, 20 to 30 seconds. Stir in brown sugar, pecans, corn syrup and cinnamon; spread evenly in casserole. Microwave
uncovered until bubbly, 45 to 60 seconds. Tilt casserole so brown sugar mixture runs to side; place 6-ounce juice glass in center of casserole (the glass prevents a doughy center- make sure it is microwave safe).
2. Mix Bisquick and water until soft dough forms. Drop dough by 6 spoonfuls onto brown sugar mixture. Place casserole on inverted plate in microwave oven. Microwave uncovered on Medium-high
(70%) 2 minutes; rotate casserole 1/2 turn. Microwave uncovered until wooden pick inserted in center comes out clean, 2 to 2 1/2 minutes longer.
3. Remove glass. Immediately invert on heatproof serving plate; let casserole stand 1 minute so caramel can drizzle over coffee cake. Serve warm.

1 Serving: Calories 560 (Calories from Fat 225); Fat 25g (Saturated 10g); Cholesterol 30mg; Sodium 960mg; Carbohydrate 80g (Dietary Fiber 1g); Protein 5g % Daily Value: Vitamin A 8%; Vitamin C 0%;
Calcium 12%; Iron 14% o Diet Exchanges: 2 Starch, 3 Fruit, 5 Fat

BEER BREAD

2 c. Bisquick
3 tbsp. sugar
1 c. beer (your choice)

In a mixing bowl, blend the Bisquick and sugar, then add the beer. Stir until well blended. Spoon the batter into a loaf pan or into individual muffin tins. Bake at 350 degrees for 20 to 30 minutes until golden brown.

Bisquick Biscuits
Old 1933 Recipe Book

Bisquicks ... the modern name for baking powder biscuits. The modern EASIER, QUICKER, SURER way of making those glorious, light, tender, fluffy biscuits so delicious with any meal... so smart for any party occasion.

Jam Bisquicks

|Bisquick Pound Cake

2-1/2 cups Bisquick
1 1/2 to 2 cups sugar ***
2 tablespoons cornstarch
4 teaspoons grated lemon peel
1 cup 8 oz lemon flavored nonfat yogurt
6 tablespoons stick butter, melted
2 eggs
2 tablespoons fresh lemon juice
2 tablespoons 2% milk
1 teaspoon vanilla
1/2 teaspoon almond extract

*** May substitute 48 packets Equal sweetener for the diabetic recipe

Combine baking mix, sugar cornstarch and lemon peel. Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.
Spoon mixture into well-sprayed 9 or 12-cup Bundt cake pan or 9 x 5-inch loaf pan.
Bake in preheated 350°F oven 40 to 45 minutes or until wooden pick inserted near center comes out clean.
Let cake cool in pan 5 minutes.
Remove and cool completely on wire rack.

VARIATION: Lemon Poppy Seed Cake - Prepare cake as directed above, adding 3 tablespoons poppy seed to dry ingredient mixture. Complete recipe as directed.

Bisquick Apricot-glazed Pound Cake

Ingredients

* 3 c Bisquick
* 1/2 c Flour
* 3/4 c Margarine or butter; soft
* 8 oz Cream cheese; softened
* 1 ts Vanilla
* 1/8 ts Salt

TOPPING

* 1/4 c Orange-flavored liqueur

GLAZE

* 1 c Apricot preserves
* 1/2 c Water
* 6 Eggs
* 1 1/2 c Sugar
* 1/4 c Sugar
* 1/2 c Sugar

Preparation

Heat oven to 350~. Grease tube pan, 10x4". Beat bisquick, 1 1/2 cups sugar, 1/2 cups flour, margarine, eggs, cream cheese, vanilla and salt in large bowl on low speed, scraping bowl frequently, 30 seconds. Beat on medium speed scraping bowl occasionally 4 minutes. Pour batter into pan. Bake until wooden pick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes; remove from pan. Heat 1/2 cup sugar and the water to boiling; reduce heat. Simmer uncovered 2 minutes; cool to lukewarm. Stir in liqueur. Slowly drizzle over cake. Press preserves through sieve. Heat preserves and 1/4 cup sugar to boiling, stirring constantly; reduce heat. Simmer uncovered until slightly thickened, 1 to 2 minutes. Cool slightly; spread over top, allowing some to drizzle down sides. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

You might also like:

Applesauce Cake
2 1/2 c. Bisquick baking mix
1/3 c. sugar
1/4 c. margarine or butter, softened
2 eggs
1 c. applesauce
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 c. raisins

Betty Crocker's Creative Recipes w/Bisquick, 50th Year Anniversary Ckbk

Impossible Zucchini-Tomato Pie

2 cups chopped zucchini
1 cup chopped fresh tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
1 1/2 cups milk
3/4 cup Bisquick
3 eggs
1/2 teaspoon salt
1/4 tablespoon pepper

Heat oven to 400 degrees F. Grease a 10-inch quiche dish or pie plate. Sprinkle zucchini, tomato, onion and cheese into plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high, or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean - about 30 minutes. Cool 5 minutes before cutting and serving.

IMPOSSIBLE RATATOUILLE PIE
1 c. chopped zucchini
1 c. chopped pared eggplant
1/2 c. chopped tomato
1/2 c. chopped green pepper
1/4 c. chopped onion
1 med. clove garlic, crushed
1/4 c. margarine or butter
3/4 tsp. salt
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
1 c. shredded Monterey Jack cheese
1 1/4 c. milk
1/4 c. sour cream
3/4 c. Bisquick baking mix
3 eggs

Heat oven to 400 degrees. Lightly grease pie plate, 10 x 12 inches. Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine until crisp-tender. Stir in seasonings. Spread in pie plate; sprinkle with cheese. Beat remaining ingredients until smooth. 15 seconds in blender on high speed or 1 minute with

www.cooks.com/rec/view/0,2371,153178-239206,00.html

Pound Cake
Makes 2 9x5 loaves

1 pkg (2 layer size) yellow cake mix or pudding included cake mix

1 pkg (4 serving size) Jello Vanilla, Butterscotch, Butter Pecan or Lemon flavor pudding and pie filling

1 c sour cream or plain yogurt

1/3 c vegetable oil

4 eggs

1/8-1/4 t mace (optional)

SUNFLOWER NUT MUFFINS

2 cups Bisquick baking mix
1/2 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
1/4 cup toasted salted sunflower nuts (shelled seeds)
1/4 cup milk
2 tablespoons sugar
2 tablespoons snipped chives or sliced green onion tops
2 eggs
FOR TOPPING:
2 tablespoons toasted salted sunflower nuts (shelled seeds)

Heat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups.

Mix all ingredients except 2 tablespoons sunflower nuts; beat vigorously 30 seconds. Fill muffin cups about 2/3 full; sprinkle each with 1/2 teaspoon sunflower nuts.

Bake until golden brown, 15 to 18 minutes.

High Altitude Directions (3500 to 6500 feet): Heat oven to 425F. Decrease sugar to 1 tablespoon.

LEMON - POPPY SEED COFFEE CAKE

2 c. Bisquick baking mix
1 c. milk
1/4 c. poppy seeds
1/4 c. vegetable oil
2 eggs
1 pkg. (3 1/2 oz.) lemon instant pudding & pie filling (dry)
Glaze (below)

Heat oven to 350 degrees. Grease square pan, 9 x 9 x 2 inches. Mix all ingredients bake until golden brown and wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool 10 minutes, drizzle with Glaze. 9 servings.

Can be done in a small loaf pan, allow 40-50 minutes baking time.

GLAZE:

2/3 c. powdered sugar
3 to 4 tsp. lemon juice

Mix until smooth.

And here is another:

* 2 1/4 c. Bisquick Baking Mix
* 1 pkt instant vanilla pudding mix 4 Serving
* 1 pkt lemon gelatin 4 Serving
* 2/3 c. nonfat dry milk pwdr
* 1 Tbsp. poppy seeds
* 2 x Large eggs slightly beaten or possibly equivalent in egg substitute
* 1 cup plain yogurt or sour cream
* 1 Tbsp. fresh lemon juice
* 1/4 c. water
* 1 tsp vanilla extract

Directions

Bisquick Classic Coffee Cake

* 2 tablespoons sugar
* 1 egg
* 3/4 cup milk
* 2 cups Bisquick baking mix

Topping

* 2 teaspoons cinnamon
* 1/4 cup sugar
* 2 tablespoons Bisquick baking mix
* 2 tablespoons margarine or 2 tablespoons butter

1/2 pound bulk pork sausage
1 1/4 cup Bisquick baking mix
1/4 cup butter, softened
2 tablespoons boiling water
1/2 cup Half and Half
1 egg
2-3 stems green onions, thinly sliced
1/4 teaspoon salt or to taste
1/2 cup Swiss cheese, shredded

FRUIT YOGURT COFFEE CAKE
8x8" pan, 9 pieces

2 cups Bisquick baking mix
1/4 cup sugar
2 tablespoons butter, softened
1 egg
3/4 cup fruit-flavored yogurt (about 8 oz.)
1 tteaspoon vanilla
Streusel (recipe follows)

Heat oven to 375 degrees. Grease an 8 x 8 x 2 inch pan. Mix all ingredients except streusel; beat vigorously 1 minute. Spread in pan; sprinkle with streusel. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; cut into squares. Makes 9 servings.

STREUSEL:

Mix the 1/4 cup Bisquick baking mix, 1/4 cup sugar and 2 tablespoons firm butter until crumbly. Stir in 1 tablespoon grated lemon or orange peel if desired.

This one from Bon Appetit is better:

Spicy Pecan Streusel Coffee Cake
12 pieces, 9" springform pan or 9" square

streusel

* 2/3 cup (packed) dark brown sugar
* 2/3 cup all purpose flour
* 3/4 teaspoon ground cinnamon
* 6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly
* 1/2 cup pecans, toasted, coarsely chopped

Cake

* 2 cups all purpose flour
* 1 1/4 teaspoons baking soda
* 1 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 1/3 cups (packed) golden brown sugar
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 teaspoon vanilla extract
* 2 large eggs
* 1 cup whole-milk or reduced-fat (2%) plain Greek-style yogurt*

*A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets. If unavailable, spoon regular yogurt into cheesecloth-lined strainer set over large bowl. Cover and refrigerate overnight to drain.

Preparation
streusel
Combine brown sugar, flour, and cinnamon in medium bowl. Add melted butter; toss with fork to blend. Using fingertips, rub mixture together until small clumps form. Mix in pecans. DO AHEAD Can be made 1 day ahead. Cover and chill.

cake
Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan. Combine flour, baking soda, nutmeg, and salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, butter, and vanilla in large bowl until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl occasionally. Add half of flour mixture; beat just until blended. Add yogurt; beat just until blended. Beat in remaining flour mixture just until blended.
Spoon half of batter into prepared baking pan; spread evenly. Sprinkle half of streusel evenly over batter. Spoon remaining batter in dollops over streusel, then spread evenly over with offset spatula. Sprinkle remaining streusel evenly over top.
Bake cake until streusel topping is brown and tester inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan on rack 30 minutes. Cut into squares/ wedges and serve slightly warm or at room temperature.

www.cooks.com/rec/doc/0,1748,145177-248195,00.html

Tamara, this is the closest I could find, you will have to work on the topping yourself. Good luck.

Directions

Carol, here is the traditional Bisquick sweet muffin recipe. Dip in butter and sugar to taste:

1 egg

2 cups Bisquick

8531; cup sugar

8532; cup milk

2 tablespoons vegetable oil

1/3 to 1/2 cup jam, stirred to loosen gel

www.cooks.com/rec/view/0,1941,147161-249200,00.html

www.cooks.com/rec/doc/0,1941,146163-250201,00.html

And this may help with the hamburger cake:

"Velvet Crumb Cake"

Velvet Crumb Cake

1 1/2 cups Bisquick Original baking mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 teaspoon vanilla
1 egg
Topping (below)

Heat oven to 350 F. Grease and flour 8-inch square pan or 9-inch round pan.

Beat all ingredients except topping in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly.

Make Topping; spread over cake. Set oven control to Broil. Broil about 3 inches from heat about 3 minutes or until golden brown.

Topping
1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped nuts
3 tablespoons margarine or butter, softened
2 tablespoons milk

Stir together all ingredients.

High Altitude (3500-6500 ft): Heat oven to 375 F. Use 9-inch square pan. Decrease baking mix to 1 1/3 cups and add 1/3 cup all-purpose flour. Increase milk to 2/3 cup. Bake about 25 min.

ONE PAN APPLESAUCE CAKE

2 cups Bisquick baking mix
1 cup applesauce
1/2 cup packed brown sugar
1/4 cup vegetable oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 eggs
1/2 cup raisins
1/2 cup chopped nuts
Ice cream (optional, for serving)

Heat oven to 350 degrees F.

Mix all ingredients except raisins, nuts and ice cream in ungreased square pan, 9x9x2 or 8x8x2 inches, with fork until moistened. Stir vigorously until well blended; stir in raisins and nuts.

Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes.

Serve warm or cool with ice cream.

High Altitude Directions (3500 to 6500 feet): Heat oven to 375 degrees F. Use ungreased square pan, 9x9x2 inches. Decrease baking mix to 1 3/4 cups and brown sugar to 1/3 cup. Add 1/4 cup all-purpose flour. Bake 30 to 35 minutes.

Makes 1 (8x8 or 9x9-inch) cake
From: Recipelink.com
Source: The Best of Bisquick from Betty Crocker, 1983

Here is a brown butter frosting recipe, woulkd frost 2 of the above:

Brown Butter Frosting
1/2 cup unsalted butter (do not use margarine)
4 1/2 cups powdered sugar
6 to 8 tablespoons apple juice

HTH

Chicken Zucchini Casserole

2 1/2 c. uncooked zucchini
2 c. cooked cut up chicken
1 can cream of chicken soup
2 tbsp. milk
1/8 tsp. ground nutmeg
1 c. Bisquick
1/4 c. Parmesan cheese
1 egg
1 tsp. parsley
1/4 c. melted butter

1. Slice zucchini and layer on bottom of casserole.

2. Layer chicken on zucchini.

3. Mix soup, milk and nutmeg; pour on chicken.

4. Mix Bisquick, cheese, egg, parsley and sprinkle on top.

5. Pour butter on top.

1 1/2 C Bisquick
1 T sugar
1 T instant minced onion
1 egg
1/2 C milk
1/4 C white wine or apple juice
1/2 t oregano
1/4 C grated Parmesan cheese
Heat oven to 400 degrees

coconut dream cake
1 1/2 C Bisquick
1/2 c sugar
1 egg
1/2 C milk or water
2 T shorteing
1 t vanilla
1/2 C cookie coconut
heat oven to 350

blend all ingreddients in large mixer bowl on low speed 1/2 min scraping bowl frequently. beat 4 min medium speed.

pour batter in greased a floured square pan, 8x8x2 inches or round layer pan 9 x 1/2".

CHICKEN POT PIE

adapted from www.cooks.com/rec/view/0,1639,153186-229198,00.html

1 chicken, cooked and cut up (ellen's note, about 3 cups of chicken)
1 can cream of chicken soup, undiluted
1 c. chicken broth
1/2 pkg. frozen vegetables
2 eggs
3/4 c. cheese
3/4 c. mayonnaise
1 cup Bisquick
1 cup milk
1/4 cup butter
Salt and pepper to taste

Mix first seven ingredients together and place in 13 x 9 x 2 inch cake pan sprayed with Pam. Top with 1 cup Bisquick, 1 cup milk and 1/2 stick butter. (I place butter in small pieces on top of mixture, then, then in small bowl Bisquick and milk until smooth, then pour over top). Bake at 350 degrees for 1 hour.

CHICKEN POT PIE

Read more about it at www.cooks.com/rec/view/0,1639,154190-224197,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

3 cans Veg-All, drained
2 cans cream of chicken soup
1 can cream of celery soup
1 chicken, cooked & drained
1 c. chicken broth
1/2 c. mayonnaise
1/2 c. milk
1 c. Bisquick

EASY ONE-DISH HAM BAKE

Makes 8 to 10 servings

1 bag (1 pound) frozen broccoli cuts, rinsed and drained
1 can (10 3/4 ounces) 98% fat-free condensed cream of mushroom soup
1 can (10 3/4 ounces) condensed Cheddar cheese soup
1 cup fat-free (skim) milk
3 cups cut-up cooked ham, chicken, turkey or beef
2 cups Reduced Fat Bisquick®
1 1/2 cups skim milk

Heat oven to 450°. Mix broccoli, soups, 1 cup milk and the ham in ungreased rectangular baking dish, 13x9x2 inches. Stir Bisquick and 1 1/2 cups milk in medium bowl until blended. Pour evenly over soup mixture. Bake uncovered 27 to 30 minutes or until light golden brown. Let stand 5 minutes before serving.

Source: www.bisquick.com

Strawberry Shortcake

2 cups Bisquick
3/4 cup cream
2 tablespoons sugar
butter

Betty Crocker8206;
8206;Creative Recipes with Bisquick8206;

8206;Minneapolis MN: General Mills 1980. 96 pages. 5-1/2 x8-1/2 inches. Collection of recipes for this 50th Anniversary Cookbook. Categories include Bisquick Basics Appetizers and Snacks Main Dishes and Side Dishes Breads and Coffee Cakes Cakes and Cookies Desserts and Pies. Illustrated with color photographs.

Bisquick Chocolate Chip Cookies

1/2 cup butter, softened
1 cup brown sugar, packed
2 teaspoons vanilla
1 egg
2 3/4 cups Bisquick baking mix
1 cup semi-sweet chocolate chips (6 oz)
1/2 cup nuts, chopped, if desired (optional)

Pineapple-Coconut Coffee Cake

1/3 cup shredded coconut
1/4 cup chopped nuts
1/2 cup sugar
2 Tbs. butter, firm
2 cups Bisquick
1/2 tsp. ginger
2 eggs
1 cup unsweetened crushed pineapple, undrained

I'm looking for a recipe circa 1960's that included ham, cheese, and raisins baked in a 9x13 pan with a whole stick of melted butter.

1 1/2 cups cut-up cooked ham

1 cup shredded Cheddar cheese (4 oz)

4 medium green onions, sliced (1/4 cup)

1 small cooking apple, peeled, chopped (1/2 cup)

1/2 cup Original Bisquick® mix

1 cup milk

1/8 teaspoon pepper

2 eggs

You make a biscuit dough with 2 1/2 cups Bisquick and roll or pat it out to between 1/4 and 1/2 inch thick, about 8x10.

Filling is made with 1 can of salmon (2 cups). Some de-skin and de-bone, some don't. Mix in 1/4 to 1/2 cup mayonnaise, 1 tbsp. lemon juice, or to taste, a finely chopped small onion is often added,a bit of salt, maybe chopped parsley. Some people use an egg instead of the mayonnaise.

Roll and bake about 30 minutes at 350.

Typically served with a creamy sauce, such as made from cream of celery or cream of mushroom soup, here is a home made sauce recipe.

CRISPY CHICKEN STIR FRY
1/2 tsp. pepper
1 c. Bisquick baking mix
2 c. diced, uncooked chicken breast
2 eggs, slightly beaten
1/4 c. vegetable oil
3 carrots, cut diagonally into 1/2" pieces
1 green pepper, cut into strips
1 sm. onion, thinly sliced & separated into rings
1 (20 oz.) can pineapple chunks, drained

Mix pepper and Bisquick in large plastic bag. Stir chicken into eggs; remove with slotted spoon. Shake in bag until coated; remove chicken.

Heat 1 tablespoon fat in 10" skillet over medium heat. Stir fry carrots 2 minutes; add green pepper. Stir fry 2 minutes. Remove from skillet. Heat remaining oil.

Anyway, in the meantime, you might like this off-site recipe:

www.eatbetteramerica.com/recipes/global-flavors/easy-french-apple-dessert-squares.aspx

and this isn't anywhere near close, but it looks tasty:

Bisquick Apple Custard Coffee Cake

2 1/2 cups Bisquick baking mix
3 tablespoons sugar
3 tablespoons butter, melted
1/2 cup milk
1 1/2 cups sliced pared apples
1/4 cup sugar
1/2 teaspoon ground cinnamon
2/3 cup sour cream
1 egg

Mix baking mix, 3 tablespoons sugar, butter and milk. Spread in greased 9 x 9 x 2 inch square pan. Mix 1/4 cup sugar and the cinnamon; sprinkle over apple. Mix sour cream and egg; drizzle over top. Bake at 375 degrees for 25-30 minutes until edges are light brown. Refrigerate any remaining coffee cake. 9 servinggs.

Easy Bisquick Quiche

1 1/2 c. milk
1/2 c. Bisquick
6 tbsp. butter, melted
3 eggs
Pinch salt
1 c. sausage, browned & drained
1 c. grated Cheddar cheese

Combine the milk, Bisquick, melted butter, eggs and salt in a blender.

1. Butter pan, round pie plate or corning glass container.

2. Pour in mixture from blender.

3. Sprinkle browned sausage on top.

4. Then sprinkle cheese over sausage.

5. Bake 40-45 minutes at 350 degrees.

1/4 pound of bulk sausage
3/4 cup of mayo

paprika
shredded cheese

IMPOSSIBLE PUMPKIN CHEESECAKE
1 pkg. cream cheese, softened
3/4 c. sugar
1/2 c. Bisquick
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. vanilla
1 tsp. grated orange peel
3 eggs
1 (16 oz.) can pumpkin

Heat oven to 350 degrees. Lightly grease 9" pie plate. Place all ingredients in blender or mixing bowl. Blend high for 2 minutes. Pour into pie plate. Bake until firm, about 45 minutes. Spread topping over top. Chill about 3 hours.

TOPPING:

1 c. sour cream
2 tbsp. sugar
2 tsp. vanilla

INGREDIENTS:

20 ounces frozen broccoli
1 1/2 cup shredded cheddar cheese
1 1/2 cup milk
2 eggs
1/2 teaspoon salt
1 cup Bisquick
1/2 cup butter (softened)

PREPARATION:

Blend milk, eggs, salt and butter. Add Bisquick, then add cheese. Add broccoli, half cooked.

Topping recipe, mix
3 tablespoons butter,
1/3 cup honey (OR 1/3 cup brown sugar plus 2 tablespoons cream)
1/4 cup coconut (optional)
1/2 cup wheaties (or corn flakes)
1 can small crushed pineapple drained (optional)

QUICK COFFEE CAKE
2 c. Bisquick
4 tbsp. sugar
2/3 c. milk
1 lightly beaten egg
1/2 c. raisins
1/2 c. chopped pecans

TOPPING:

2 tbsp. firm butter
1/3 c. Bisquick
1/3 c. brown sugar
1/2 tsp. cinnamon

Mix cake ingredients in order listed, beating well before hand stirring in the raisins and nuts. Pour into greased 9 inch cake pan. Cut butter into remaining topping ingredients, mixing until crumbly. Sprinkle over cake mixture and use a fork to marble into cake batter. Bake.

Emily's Orange-Raisin Coffee Cake

Orange Raisin Coffee CakeA delightful coffee cake that will keep your family home for breakfast!

1/2 cup orange marmalade
1/4 cup raisins
3 cups all-purpose baking mix (Bisquick)
3/4 cup sour cream
1/4 cup milk
1/4 teaspoon vanilla extract
1/4 cup butter or margarine, melted
Brown Sugar Topping (recipe below)

1. In a small bowl, combine marmalade and raisins; set aside. In a medium bowl, mix together the baking mix, sour cream and milk until a soft dough forms. Beat vigorously for 30 seconds. Transfer dough to a lightly floured surface and gently smooth into a ball. Knead 10 times; divide into 12 parts.

2. Shape each part into a 3-1/2-inch round. Place 1 teaspoon marmalade mixture in center of each round. Bring the edges together and pinch to seal. Dip bottom of each piece into melted butter or margarine, then into Brown Sugar Topping (recipe below).

3. Arrange 7 pieces, coated sides up, evenly spaced in bottom of a well-greased 9×1-1/2-inch round cake pan. Place remaining pieces on top; bake at 400 degrees F for 25 minutes or until golden brown. Cool 5 minutes before serving. Makes 6 to 8 servings.

Brown Sugar Topping:
3 tablespoons baking mix
3 tablespoons packed brown sugar
3 tablespoons quick-cooking oats

CHEWY FRUITCAKE BARS
2 c. Bisquick
2 tbsp. sugar
1/4 c. firm butter
1 c. flaked coconut
2 c. mixed candied fruit (cut up)
1 c. snipped dates
1 c. chopped nuts
14 oz. can sweetened condensed milk

Heat oven to 350 degrees. Mix baking mix and sugar; cut in butter thoroughly. Press mixture with floured hands in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Bake 10 minutes. Sprinkle coconut over baked layer. Layer candied fruit and dates over coconut. Sprinkle chopped nuts over fruit. Drizzle milk over top. Bake until light golden brown, 25 to 30 minutes; cool completely. Cut into bars about 2 x 1 inch. Makes about 70 bars.

Also, take a look at this site for inspiration:

1 1/2 cups milk

1 cup frozen green peas and carrots

1 cup cut-up cooked chicken

1 can (10 3/4 ounces) condensed creamy chicken mushroom soup

1 cup Original Bisquick® mix

1/3 cup milk

Paprika, if desired

Greek Buffet Bread, 9x13
Topping layer:
1/2 cup Bisquick baking mix
1/2 cup feta cheese, crumbled
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
Bottom layer:
3 cups Bisquick baking mix
3/4 cup sun-dried tomato packed in oil , drained, chopped
1/2 cup ripe olives, chopped
1 cup hot water
3 tablespoons vegetable oil
1 egg

It takes about 2 cups Bisquick plus 1/2 cup very hot water to make the crust.

1 package (8 oz) cream cheese, softened
1/2 cup sour cream

Mix together for a white sauce, or use 1 cup marinara

1 teaspoon dried dill weed OR Italian seasoning to taste
1/8 teaspoon garlic powder
1/2 cup small fresh broccoli florets
1/3 cup other veg to taste (onion, olive, canned mushrooms, etc)
1-2 plum (Roma) tomatoes, seeded, chopped
1/4 cup shredded carrot

Place apricots in 2 quart saucepan. Add enough water to cover. Heat to boiling; reduce heat. Simmer 10 minutes, uncovered. Drain. Cool. Chop and reserve.

Heat oven to 350 degrees. Cut butter into granulated sugar and 2 1/2 cups Bisquick until crumbly. Pat in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Bake 10 minutes.

1/2 stick butter
1 c. sugar
2 Large eggs
1 1/4 c. Bisquick
1/4 c. minced dates
1 c. candied fruit (minced cherries and pineapple)
1 c. grated frzn coconut
1 c. minced pecans

Directions

Not a Bisquick recipe, but how about this:

Cereal Coffee Cake
Wheaties® or Total® Cereal

1 3/4 cups Gold Medal® all-purpose flour*
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup margarine or butter, softened
1 egg
1 cup milk
1 1/2 cups Wheaties® or Total® cereal
Crunchy Topping (below)

Heat oven to 350°. Grease square pan, 9x9x2 inches. Beat all ingredients except cereal and topping on low speed 2 minutes. Fold in cereal. Spread in pan. Sprinkle with Crunchy Topping. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes. 9 to 12 servings.

Crunchy Toppings: Mix 1/4 cup packed brown sugar, 2 tablespoons Gold Medal all-purpose flour, 1 teaspoon ground cinnamon and 2 tablespoons firm margarine or butter until crumbly.

*If using self-rising flour, omit baking powder and salt.

JELLO PUDDING CAKE
1 pkg. Jello instant pudding & pie filling
1 pkg. cake mix, appropriate flavor
4 eggs
1 c. water
1/4 c. oil

Blend all ingredients together. Beat 2 minutes at medium speed. Bake in greased and floured 10 inch tube pan at 350 degrees for 55 to 60 minutes. Cool in pan 15 minutes. Remove from pan. Sprinkle with confectioners sugar.

I do add some appropriate other flavorings, lemon zest or extract, vanilla extract, spices and so on.

Peach Pizza
SubscribeHistoryEdit
Ingredients:

1 box sugar cookie mix
3 ripe peaches, pitted and sliced
1 (8-oz.) pkg. softened cream cheese
1 c. orange juice
2/3 c. sugar, divided
2 tbsp corn starch
1 tsp. vanilla

Cooking Instructions

Here is the basic dough without yeast:

Basic Sweet Roll Recipe

2 cups Bisquick
4 tablespoons sugar
1 egg
1/2 cup milk

Combine Bisquick and sugar. Beat egg, add milk, and combine with dry ingredients. Beat dough until smooth. Use for the following rolls and coffeecakes.

To make tea ring: Brown sugar, chopped nuts, powdered sugar, milk and cinnamon.

When the above dough is light, shape into 2 rectangular sheets about 1/4 inch thick. Brush with melted butter and sprinkle with brown sugar and cinnamon. Fruit can be substituted if you wish. Roll like a jelly roll and shape into rings. Place on greased baking sheet and cut with scissors at 1 inch intervals almost through ring. Turn slices slightly; cover and let rise until double in bulk. Bake at 350-375 degrees for 25-30 minutes. While warm, spread with icing made from powdered sugar and milk, medium consistency to spread, and sprinkle with chopped nuts.

Here is the Betty Crocker Bisquick recipe:

Swedish Tea Ring
Betty Crocker Recipe Card Library 1971
Come for Coffee, Card 3

1 package active dry yeast
1/2 cup warm water (105 to 115 degrees)
1 egg
1 tbsp granulated sugar
2 1/2 cups Bisquick baking mix
2 tbsp soft butter
1/3 cup brown sugar (packed)
1/3 cup raisins
2 tsp cinnamon
Quick Icing (below)

In large mixing bowl, dissolve yeast in warm water. Stir in egg, 1 tbsp granulated sugar and baking mix; beat vigorously. Turn dough onto floured surface. Knead until smooth, about 20 times. Roll into rectangle, 16x9 inches; spread with butter and sprinkle with mixture of 1/3 cup suagr, the raisins and cinnamon.
Roll up, beginning at wide side. Pinch edge of dough into roll to seal. With seam side down, shape dough into ring on greased baking sheet; pinch ends together. With scissors, make cuts 2/3 of the way through ring at 1-inch intervals. Turn each section on its side. Let rise in warm place (85 degrees) until double about 1 hour.
Heat oven to 375 degrees. Bake 15 minutes or until golden brown. Frost with Quick Icing. Serve warm.
Quick Icing: Mix 1 cup confectioners' sugar, 1 to 2 tsp warm water and 1/2 tsp vanilla until smooth.

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Another poster said her Mom used this filling when she made the Tea Ring. Sounds great!

Walnut filling
Betty Crocker New Picture Cookbook 1961

1/4 cup soft butter
1/2 cup brown sugar, packed
1 egg
1/4 cup milk
1/2 teaspoon vanilla
1/2 teaspoon lemon flavoring
2 cups walnuts, finely ground (not chopped)

1 1/4 c bisquick
3/4 c yellow cornmeal
1tbsp sugar
1 egg
2/3 c cold water
6 frankfurters

Beef Bake
By Shanna Shearon

Heat oven to 450

1 lb. ground chuck
2 C Bisquick
2 1/2 C milk
2 C frozen mixed vegetables (I use canned for softer veggies)
1/2 C onion, chopped
2 cans cream of mushroom soup (you can substitute cream of chicken for one or both cans)
1 t garlic salt

Cook beef and onion until brown. Drain. Put in ungreased 9x13 pan. Mix soup, 1 C milk, garlic salt and veggies with beef and onions. Mix Bisquick and 1 1/2 c milk and pour over beef mixture. Bake 30-35 minutes or until crust is brown.

This is pretty close, though upside down:

Preheat oven to 400.

2 cups Bisquick
2/3 cup water
1 1/2 teaspoon dried rosemary
Mix together, knead slightly if necessary, and spread in sprayed 9X13.

1 lb ground beef browned, drained
1 can cream of mushroom soup
1 T dried onions

Mix together and spread over dough.
Top with;
2/3 cup shredded cheddar

Herbed tomato cheese bread

Prep time: 35 minutes

Cook time: 35 minutes

Serves 12

Ann Marie Hensley of Roseville lost an old Bisquick recipe that had a Bisquick layer on the bottom, a sour cream and cheese layer and a tomato layer. It was then baked. She says that everyone loved this simple-to-prepare dish.

Jeanne Ashley of Sacramento shares this recipe that she found in her Knudson Dairy Food Cookery published in 1977 and says it’s very good. This bread is great with hamburgers and steaks. You can save leftovers in foil, refrigerated. Pop in the oven to reheat.

INGREDIENTS

Sour cream topping

1 medium onion, minced
2 tablespoons butter
3/4 cup sour cream
1/3 cup mayonnaise
4 ounces grated cheddar cheese (about 1 cup)
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon leaf oregano
Pinch sage

Biscuit layer

2/3 cup milk
2 cups biscuit mix (such as Bisquick)
3 medium tomatoes, peeled and sliced 1/4-inch thick
Paprika

INSTRUCTIONS

Preheat oven to 400 degrees. Butter a 13-by-9-inch baking dish.

For sour cream topping: Sauté onion in butter until tender. Place onion in a bowl. Blend in remaining topping ingredients and set aside.

For biscuit layer: Stir milk into biscuit mix making a soft dough. Turn dough onto well-floured board and knead lightly 10 to 12 strokes. Pat dough over bottom of buttered baking dish, pushing dough up sides of dish to form a shallow rim. Arrange tomato slices over dough. Spoon on sour cream topping and sprinkle with paprika.

Bake 20 to 25 minutes. Let stand about 10 minutes before cutting.

1 1/2 cups Bisquick
3/4 cup sugar
3 Tablespoons butter or shortening
1 egg
3/4 cup milk
1 teaspoon vanilla

8 inch square, 9 inch round
Mix the dry, add butter, egg, 1/4 cup milk, beat hard 1 minute. Add remaining milk and vanilla, beat 1/2 mionute more. Bake 35-40 minutes.

1/2 cup jam- split the warm cake and spread on the jam.

1 1/2 cups Bisquick
3/4 cup sugar
3 Tablespoons butter or shortening
1 egg
3/4 cup milk
1 teaspoon vanilla

8 inch square, 9 inch round
Mix the dry, add butter, egg, 1/4 cup milk, beat hard 1 minute. Add remaining milk and vanilla, beat 1/2 minute more. Bake 35-40 minutes.

1/2 cup jam- split the warm cake and spread on the jam.

Parmesan-Wine Supper Bread

1 1/2 cups Bisquick Baking Mix
1 tablespoon sugar
1 tablespoon instant minced onion
1 egg
1/4 cup milk
1/4 cup white wine or apple juice
1/2 teaspoon dried oregano leaves
1/4 cup grated Parmesan cheese

PINEAPPLE-COCONUT COFFEE CAKE
1/3 c. flaked coconut
1/4 c. chopped nuts
1/4 c. sugar
2 tbsp. firm butter
2 c. Bisquick baking mix
1/4 c. sugar
1/2 tsp. ground ginger
2 eggs
1 can (8 oz.) crushed pineapple in juice, undrained

Heat oven to 400 degrees. Grease square pan, 8x8x2 inches. Mix coconut, nuts, 1/4 cup sugar and the butter; reserve. Mix remaining ingredients; beat vigorously 30 seconds. Spread in pan. Sprinkle with coconut mixture. Bake until light brown, 25 to 30 minutes. Serve warm. 9 servings.

Here it is straight from Betty Crocker

PARTY TUNA BAKE

2 cups Bisquick
1 cup milk
3 eggs
1/2 tsp. salt
1/8 tsp. pepper
two 7-oz cans tuna, flaked, with oil
1/2 cup grated sharp cheese
1 tbsp. chopped onion
1/4 cup chopped pimiento
1/3 cup chopped celery

Tuna Rollups

TUNA ROLLS
Biscuit dough or Bisquick
2 cans cream of celery soup or mushroom
2 cans tuna

Make biscuit dough. Add one can of soup to tuna, mix well. Spread dough out as if making cinnamon rolls. Spread layer of tuna mixture on dough. Roll up and cut as if cinnamon rolls. Place on ungreased baking sheet. Cook at 450 degrees for 8 to 10 minutes or until light brown. Use 1 can of soup diluted as a gravy.

2 cups Bisquick baking mix
1 cup quick-cooking oat
3/4 cup brown sugar, packed
1/2 cup butter or 1/2 cup margarine, softened
1 cup jam (such as strawberry, raspberry or blueberry) or 1 cup preserves (such as strawberry, peach, raspberry or blueberry)

Ingredients
CAKE:
1 1/2 c bisquick
1/3 c granulated sugar
1/2 c cream or milk
1/2 c semisweet chocolate chips melted and cooled
2 Tbsp butter

1 tsp vanilla or almond extract
FROSTING:
1/2 c semisweet chocolate chips, melted
3 1/2 oz can flaked coconut
1/4 c milk

Directions

Cake:
Blend all ingredients in a large mixing bowl on low speed for 1/2 minute, scraping bowl frequently. Beat 4 minutes on medium speed.
Pour batter into greased and floured 8-inch square pan.
Bake at 350^ for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool and frost.

Frosting:
Mix all ingredients together and spread on cooled cake.

Neither of these is it, but interesting.

Chocolate chip Cake

4 eggs
1 box brown sugar
1 cup nuts, chopped
1 cup semisweet chocolate chips
1/2 cup oil
2 cups Bisquick
1 cup coconut
1 teaspoon vanilla extract

Cream sugar, oil and eggs; beat well. Add Bisquick, beating well. Stir in nuts, coconut, chocolate chips and vanilla extract. Turn into greased and floured 9 x 13 x 2-inch pan. Bake at 325 degrees F for 45 minutes. Let cool; cut into squares. Cake will rise and fall. Do not over-bake!

Cappuccino-Chocolate Coffee Cake (Bisquick)

A delicious, moist cake, great to serve on a afternoon with coffee.

1/3 cup coconut
1/4 cup chopped nuts
1/4 cup sugar
1 tablespoon butter, melted
2 cups original Bisquick baking mix
2/3 cup milk or half-and-half
1/4 cup sugar
2 tablespoons butter, melted
1 egg
1/3 cup semi-sweet chocolate chips, melted
2 teaspoons powdered instant coffee (dry)

Impossible Chicken Pie Recipe
Category: Bisquick Chicken Recipe

This dish contains chicken, mushrooms, peas and onions mixed with the Bisquick mix. It is very easy and convenient recipe to make.

Ingredients:-
1. Bisquick (3/4 c)
2. Cooked diced chicken (2 c)
3. Mushroom pieces (1/4 c)
4. Milk (1 1/3 c)
5. Eggs (4)
6. Frozen Peas and carrots, thawed and drained (1 1/2 c)
7. Salt (1/2 ts)
8. Pepper (1/4 ts)
9. Onion (1/4 c)
cheese, 1/2 cup shredded

Preheat the oven to 400.
Mix the carrots, peas, chicken, mushrooms and onions into a 10" greased pie plate. Beat rest of the material and pour it over the chicken mixture. Sprinkle with cheese.

Bake for 35 minutes and cool for 5 minutes. Cut and serve.

Bisquick Chicken Casserole Recipe

Ingredients:-
diced chicken, about 3-4 breast cooked (2 1/2 c.)
cream of chicken soup (1 can)
Bisquick (1 c.)
chicken stock (1/2 c.)
butter (3/4 stick)
cream of mushroom soup (1 can)
milk (1 1/2 c.)

Preheat your oven to 425 F. Take a casserole dish of 9 x 12 x 3 inch and spread chicken over it. Add chicken stock, cream of mushroom soup and cream of chicken soup into it.

I'm looking for the 1950-1960s version of bisquick cobbler where the crust was on the bottom of the pan, fruit on top, but while cooking, the fruit sinks to the bottom and crust is on top.

1 cup Original Bisquick® mix
1 cup milk
1/2 teaspoon ground nutmeg
1/2 cup butter or margarine, melted
1 cup sugar
1 can (29 ounces) sliced peach, drained

CREAM CHEESE COOKIE BARS
1/2 c. packed brown sugar
1/4 c. butter, softened
1 c. Bisquick
1/2 c. chopped walnuts (OPTIONAL)
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 tbsp. lemon juice
2 tsp. milk
1/2 tsp. vanilla
1 egg

Heat oven to 350 degrees. Grease an 8 x 8 inch pan with Crisco. In a bowl, beat brown sugar and butter until fluffy. Stir in Bisquick, then add walnuts. Take 1 cup of this mixture and set aside.

3 cups Bisquick
1/2 cups sugar
1 egg
1 1/4 cups milk
1 1/2 cups chopped nuts

Preheat oven to 350 degrees F (moderate). Well grease a 9x5x3-inch loaf pan.*
Mix first 4 ingredients together. Beat vigorously 30 seconds. Stir in nuts. Pour into prepared loaf pan.
Bake 45-50 minutes until toothpick inserted in center comes out clean. Crack in top is typical. Cool before slicing.

*LITTLE NUT BREAD LOAVES:
Our recipe for Nut Bread will make 6 small loaves. Make Nut Bread, except divide batter equally among 6 well-greased miniature loaf pans (4 3/4x2 5/8x1 1/2-inches). Bake at 350 degrees F about 35 minutes.

TO MAKE AHEAD:
Nut breads freeze very well for 2 to 3 months. Wrap in freezing wrap. Defrost in wrap at room temperature for 1 1/2 to 2 hours before serving.

VARIATIONS:

BANANA NUT BREAD:
Make Nut Bread except use 3/4 cup sugar and only 1/2 cup milk. Use only 3/4 cup chopped nuts and add 1 cup mashed banana (2 to 3 bananas). Bake at 350 degrees F for 55 to 60 minutes.

ORANGE NUT BREAD:
Make Nut Bread except use 3/4 cup sugar and instead of milk, use orange juice plus 1 tablespoon grated orange rind. Use only 3/4 cup chopped nuts. Bake at 350 degrees F for 50 to 55 minutes.

POPPY SEED NUT BREAD:
Make Nut Bread except add 1/4 cup poppy seeds, grated rind of 1 lemon or 1 orange. Use only 3/4 cup chopped nuts. Bake at 350 degrees F for 45 to 50 minutes.

SESAME SEED LOAF BREAD:
Make Nut Bread except add 1 pkg. (2 1/2 oz.) sesame seeds, toasted, to the batter. Omit nuts. Bake at 350 degrees F for 45 to 50 minutes.

CARDAMOM CHERRY NUT BREAD:
Make Nut Bread except add 1/2 teaspoon powdered cardamom and 1 cup candied cherries, cut up. use only 3/4 cup coarsely chopped walnuts or pecans. Bake at 350 degrees F for 55 to 60 minutes.

UPSIDE DOWN MEAT PIE
1 lb. ground beef
1/2 c. chopped celery
1/2 c. chopped onion
1/4 c. chopped green pepper
1 tbsp. shortening
1/2 tsp. salt
1 can tomato soup
1 1/2 c. Bisquick
1/2 c. milk
3 slices cheese (cut in half diagonally)

1 1/2-2 lbs lean ground beef
2 sliced tomatoes (thinly)
10 ozs broccoli (frozen chopped, thawed drained)
4 ozs shredded monterey jack cheese
1 cup sour cream (light)

12 cup salad dressing (creamy prepared ranch salad dressing i use light)
1 cup milk (skim)
1 egg
2 cups bisquick (light or buttermilk baking mix)

Preheat oven to 375. Cook beef throughly in a non-stick skillet, stirring to break up. Spoon into 9x13 or 8x8 (depending on if you want deep dish or thinner style casserole). Top with tomatoes and then broccoli.

Combine the cheese, sour cream, and dressing in a small bowl. Dollup over broccoli.

Whisk together milk, egg, and Bisquick. Pour evenly over contents of baking dish.

6 Large eggs
3/4 c. Bisquick baking mix
1 cup milk
1 c. creamed cottage cheese
8 ounces Monterey Jack cheese, diced
3 ounce package cream cheese, diced
1 (2 1/2 ounce.) pkg. smoked, sliced ham, sliced or shredded
1/4 teaspoon salt
1/2 cup canned or sauteed mushrooms (optional)

Directions

FRUIT COBBLER
1 (21 oz.) can peach or apple pie filling
1 c. Bisquick
1/4 c. milk
1/4 c. sugar
2 tbsp. butter, melted

Stir together Bisquick, milk, sugar and butter until well blended. Drop by spoonfuls on top of filling in a 8" or 9" pan. Bake at 400 degrees for about 1/2 hour.

and here is another, with fresh apples:

Bisquick Apple Cobbler

1 1/2 c. Bisquick
1 1/2 c. sugar
3 tbsp. flour
3/4 tsp. cinnamon
1/4 tsp. nutmeg
9 c. sliced apples
1/3 c. cold water
3 tbsp. sugar

One recipe makes an 8 in pan or a 9 inch round. A double recipe fills a 9x13 pan.

BISQUICK PAN SHORTCAKE
2 1/3 c. Bisquick
3 tbsp. sugar
3 tbsp. melted butter
1/2 c. milk

Topping for 9x13

3/4 cup flaked coconut

1/2 cup packed brown sugar

1/3 cup chopped pecans or walnuts

1/4 cup butter or margarine, melted

3 tablespoons milk

mix all topping ingredients until well blended. Spread topping over hot cake. Broil cake with top 6 inches from heat 1 to 2 minutes or until top is golden and bubbly. Cool 30 minutes. Serve warm.

I don't have that one. This is a tasty variation:

8" pan

CRUMB TOPPING:

2/3 cup sugar
1 teaspoon fresh grated lemon or orange peel
1/8 teaspoon salt
8 tablespoons unsalted butter softened
1-3/4 cups bisquick
2 teaspoons lemon or orange juice

2 cups Bisquick
1 1/2 cups sugar
4 teaspoons grated lemon or orange peel
1/2 cup vegetable oil
2 tablespoons fresh lemon or orange juice
1 cup sour cream
1 large egg
1 egg yolk
1 teaspoon vanilla extract

Confectioners sugar for dusting

Mix the topping ingredients into largish pieces. Butter generously an 8 inch square baking dish.

Preheat the oven to 325 degrees.
Works best with an electric beater. Place the bisquick, peel and sugar in the mixing bowl, mix gently. With mixer running at low speed, add egg, oil, sour cream, eggs, lemon or orange juice, vanilla and beat on medium high speed until light, around 1 minute. Spread batter into even layer in the dish.

Break apart crumb topping into large pea sized pieces and spread in even layer over batter.

Prep Time 15 min
Total Time 30 min
Servings 8

Ingredients

1 1/2
cups Original Bisquick® mix

1/3
cup very hot water

1
can (8 ounces) pizza sauce

1
package (3 1/2 ounces) sliced pepperoni

1/2
cup sliced fresh mushroom

1/2
cup chopped bell pepper

1 1/2
cups shredded mozzarella cheese (6 ounces)

Save $$$ on your favorite brands

1 Heat oven to 450ºF. Grease 12-inch pizza pan. Stir together Bisquick mix and very hot water; beat 20 strokes until soft dough forms.
2 Press dough in pizza pan. Spread pizza sauce over dough. Top with remaining ingredients.
3 Bake 12 to 15 minutes or until crust is golden brown and cheese is bubbly.

Expert Tips

For a light, tender crust, use very hot water and stir only 20 times. Stirring the dough too much will make the crust tough.

Press into ungreased 8x8 pan and bake for 15-20 minutes at 400 degrees.

This was on the side of the box. If it is too thin, you may want to double the recipe for a 9x13 pan.

3 cups Original Bisquick® mix

1 cup granulated sugar

1 cup milk or water

1/4 cup vegetable oil

2 teaspoons vanilla

Or it might have been this one:

Ingredients:

Serves: 8- 9x13 pan

Yield:

1

taco bake

Units: US | Metric

1 lb lean ground beef
1 medium onion, chopped (1/2 cup)
1 (1 ounce) package old el paso taco seasoning mix
1 (16 ounce) can tomato sauce
1 (15 1/4 ounce) can green giant whole kernel corn
2 cups shredded cheddar cheese (8 ounces) or 2 cups processed American cheese (8 ounces)
2 cups original Bisquick baking mix
1 cup milk
2 eggs
sour cream
chopped tomato
shredded Lettuce

Directions:

1
Heat oven to 325°F Grease rectangular pan, 13- x 9- x 2-inches.
2
Cook ground beef and onion in 10-inch skillet, stirring frequently, until beef is brown; drain. Stir in dry seasoning mix, tomato sauce, and corn. Spoon into pan; sprinkle with cheese. Stir Bisquick mix, milk and eggs until smooth. Pour over beef mixture.
3
Bake about 35 minutes or until knife inserted in center comes out clean. Cool 10 minutes before cutting. Serve with remaining ingredients.

PRALINE BISCUITS
1/2 c. butter
1/2 c. brown sugar, packed
36 pecan halves
2 c. Bisquick mix
Ground cinnamon to taste
1/3 c. milk
1/3 c. applesauce

We love these, our testers do, and we think you will, too.

Heat oven to 450° (hot). Mix 1 cup Bisquick, 1/3 cup milk, 1 cup grated Swiss cheese or other sharp cheese with fork. Beat 15 strokes. Knead gently 10 times to smooth up. Roll around on board lightly dusted with Bisquick. Roll out 1/48243; thick. Cut into star shapes (or other shape) with cooky cutter. Sprinkle with paprika, caraway seeds, celery seeds, garlic salt, or sesame seeds, etc. Bake 8 to 10 min. Serve warm. Makes 1 1/2 doz.

ONION CHEESE SQUARES
3 to 4 (12 oz.) onions, chopped (fresh or frozen)
1 stick butter
1 1/2 c. Bisquick
1 c. milk
8 oz. shredded Cracker Barrell Cheddar (sharp)
2 tbsp. poppy seeds (optional)
1 egg (slightly beaten)

Saute onions in butter. Add together onions, Bisquick, milk, egg and 1/2 the cheese. Pour into 2 quart greased casserole or 9 x 13 inch pan. Sprinkle with remaining cheese and poppy seeds.

www.familycookbookproject.com/recipe/2418976/moravian-sugar-cake.html

Cake:
4 cups Bisquick
1/4 cup sugar
1/4 cup skim milk powder
1/2 cup potato flakes
2 eggs, beaten
3 Tablespoons oil
12 ounces beer, room temperature

Topping:
2 sticks butter, melted
2 cups light brown sugar, packed
1 1/4 teaspoons cinnamon

In a large bowl, mix Bisquick, sugar, dry milk and potato flakes. In a small bowl, mix eggs, oil, and beer. Pour liquid into center of dry ingredients and mix. Spread into an oiled 17 x 11 x 1 pan (this is bigger than a 9x13, can be called a lasagna pan). Let batter stand for 10 minutes. Preheat oven to 350º and make topping.

LEMON-POPPY SEED CAKE
2 c. Bisquick baking mix
1 c. milk
1/4 c. poppy seed
1/4 c. vegetable oil
2 eggs
1 (3 1/2 oz.) pkg. lemon instant pudding and pie filling (dry)

Heat oven to 350 degrees. Grease 9x9x2 inch pan or 8 inch round. Mix all ingredients, beat 30 seconds. Spread in pan. Bake until golden brown and wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool 10 minutes; drizzle with glaze.

GLAZE:

Mix 2/3 cup powdered sugar and 3 to 4 teaspoons lemon juice until smooth.

Bisquick Pudding Bundt Cake

3 c. Bisquick baking mix
1 c. Sugar
1 c. Water
1/2 c. Oil
4 Eggs
1 pkg. Instant Pudding(any flavor)
Glaze (below)
Heat oven to 350 degrees. Grease and flour a 12 cup bundt cake pan or tub pan. Beat all ingredients except the glaze in a large mixer bowl on low speed, scrapping bowl constantly, for 30 seconds. Beat on medium speed, scrapping bowl occasionaly for 4 minutes. Pour into prepared pan. Bake until toothpick inserted into center comes out clean, 40 to 45 minutes. Cool for 10 minutes; remove from pan. Cool completely. Spread with glaze and if desired, sprinkle with chopped nuts.

www.wikihow.com/Make-Pigs-in-the-Blanket-with-Bisquick

recipes.sparkpeople.com/recipe-detail.asp?recipe=1576041

www.bettycrocker.com/recipes/strawberry-shortcake-squares/2224a316-3866-4a1b-bd13-2967f80b9283

Chocolate Yummies
2 squares unsweetened chocolate
1/4 cup margarine
1 1/2 cup Bisquick
3/4 cup sugar
1 egg
1/2 cup milk
1 tsp. vanilla
1 1/3 cup coconut

Melt over low heat chocolate and margarine. Combine Bisquick and sugar. Stir in egg, milk, chocolate mixture and vanilla; blend well. Fold in coconut. Drop by spoonful onto ungreased cookie sheet. Bake at 375 for 12 to 14 minutes. Cool, then frost.

In the 50's it was very common to sub Dutch cocoa for the chocolate squares, that would be 3 level tablespoons unsweetened cocoa and 1 tablespoon butter, margarine or shortening for every 1-ounce unsweetened baking chocolate.

I will keep looking-

1/4 cup butter, softened
3/4 cup brown sugar, firmly packed
1 egg
1 1/3 cup Bisquick
1/3 cup milk (or a drop more)
1/4 cup cocoa powder

Mix butter, sugar, and egg. Stir in Bisquick, cocoa powder, and milk. Drop by teaspoonfuls 2 inches apart on ungreased baking sheet. Bake at 375° for about 10 minutes, until lightly browned

Heavily spray the cake pan or 10 inch pie plate.
Pack in the brown sugar. I like almost a 1/2 inch layer.
Place the drained put not dry fruit. Usually with pineapple rings, a cherry is placed in each ring, and sometimes around the vacancies also. With crushed pineapple, an excellent choice for easy cutting. just place the cherries according to the number of pieces you will cut.
When it has baked, run a knife around the edge, and turn out onto a heat proof plate while it is still hot, leave the pan over while it comes loose. The syrup that forms is scalding hot!!! Be careful.

Traditionally, the topping is:
about 1 cup brown sugar
1 (20 ounce) can sliced pineapple
10 maraschino cherries, halved
maybe some walnuts

www.bettycrocker.com/recipes/product-recipes/bisquick-recipes/10-tasty-apple-recipes
Here are a couple of tasty looking others:

APPLE CRUMB DELIGHT
2 1/2 c. Bisquick
1/2 c. sugar
6 tbsp. soft butter
1/3 c. milk
1 c. apple pie filling
1/2 tsp. cinnamon

Combine Bisquick, sugar, and butter in mixing bowl until crumbly. Reserve 1 cup for topping. Add milk to remaining crumb mixture; mix well. Press dough into 8 inch pie plate (double recipe for 9x13). Top with pie filling. Sprinkle with cinnamon. Top with reserved crumb mixture. Bake at 350 degrees for about 15 minutes or until crumbs are lightly browned.

And here is an old one, 9x13 pan:

APPLE-STREUSEL COFFEE CAKE
3/4 c. Bisquick
3/4 c. packed brown sugar
1/3 c. finely chopped nuts
2 tbsp. firm butter
1 1/2 tsp. ground cinnamon
6 c. Bisquick
2 c. sweetened applesauce
3/4 c. sugar
3/4 c. vegetable oil
1 tbsp. ground cinnamon
1 tbsp. vanilla
3 eggs

Serves: 4-6
Prep Time: 5 Min
Cook Time: 35 Min
Cooking Method: Bake 8x8 square pan
Ingredients
1 1/2 c bisquick baking mix
2/3 c milk
2/3 c granulated sugar
1/2 stick butter
1 can(s) blackberry pie filling
1 tsp brown sugar

Directions
1
Preheat the oven to 400F.
2
Melt butter in square baking dish in oven.
3
Add the Bisquick, milk and granulated sugar, stir until smooth.
4
Drop spoonfuls of pie filling over the batter. DO NOT STIR.
5
Sprinkle the brown sugar over the top of the mixture.
6
Bake for 30-35 minutes.
7
This is great served warm with milk, ice cream or whipped cream topping.
8
TIP: You can substitute the blackberry pie filling with any flavor of pie filling that you prefer. If you have frssh berries do this:

1½ cups blackberries
1 cup water
¾ cup sugar
1 tsp cinnamon
2 tbsp. cornstarch

recipecurio.com/party-desserts-vintage-betty-crockers-bisquick-party-book/

1 1/2 cup(s) Bisquick
1/3 cup(s) water boiling

Preparation

Thoroughly preheat oven 450. Spray cookie sheet with cooking spray. Stir Bisquick & water until soft dough forms, about 20 strokes.
One pizza- 12 inch
4 6 inch pizzas Pat out circle(s) on cookie sheet, using fingers dusted with Bisquick mix; pinch edge to form 1/2-inch rim. Spread sauce & toppings on dough. Bake 9-11 minutes for small or 12-15 for large, until crusts are golden brown.
Boiling water makes crust more chewy & flavorful.

Typical topping:

1 can (8 ounces) pizza sauce
1 package (3 1/2 ounces) sliced pepperoni
1/2 cup sliced fresh mushroom
1/2 cup chopped bell pepper
1 1/2 cups shredded mozzarella cheese (6 ounces)

Fancy it up:
add 1/4 cup cornmeal to the Bisquick before adding the water, increase the water by 2 tablespoons

Ingredients

2 cups Bisquick baking mix
1/4 cup grated Parmesan cheese
1/2 cup mayonnaise or salad dressing
1/4 cup milk
3 tbsp sugar
3 tbsp sugar
3 tbsp snipped chives or sliced green onion tops
2 eggs
1 tbsp sesame seed

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups. 2 1/2 x 1 1/4 inches, or line with paper baking cups. Mix all ingredients except sesame seed; beat vigorously 30 seconds. Fill muffin cups about 2/3 full; sprinkle each with 1/4 tsp sesame seed. Bake until golden brown. 15-18 minutes.

PUMPKIN SPICE MUFFINS
1/2 c. pumpkin
1/2 c. milk
1 egg
2 c. Bisquick
1/3 c. sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
/4 tsp. ginger
Combine pumpkin, milk and egg with fork. Add dry ingredients and stir until moist. Sprinkle streusel topping on top of each muffin before baking. Bake in a preheated oven at 400 degrees for 10 to 15 minutes.

STREUSEL TOPPING:
1 tbsp. Bisquick
2 tbsp. sugar
1/4 tsp. cinnamon
2 tsp. butter
Mix together to sprinkle on top of muffins.

Also, this cookbook comes up for sale from time to time on EBay. Moves can be very inconvenient, eh?
Tuna Casserole

Recipe By : Bisquick Site - Found By Brenda Whimsey Stephens
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
-------- -- --
1/3 cup chopped green peppers
1/3 cup chopped onion
3 tablespoons shortening
1/4 cup Bisquick baking mix
1 can (10 3/4 oz.) condensed cream of mushroom
-- soup
3/4 cup milk
1 can (6 1/2 oz.) tuna -- drained
1 can (16 oz.) peas and carrots -- drained
1 tablespoon lemon juice
2 cups Bisquick baking mix
1/2 cup cold water
3/4 cup shredded American cheese -- up to 1

Heat oven to 425 degrees. Cook and stir green pepper and onions in hot
shortening in 2 quart saucepan until tender. Stir in 1/4 cup baking mix.
Add soup. Gradually stir in milk, heat to boiling over medium heat,
stirring constantly. Boil and stir one minute. Stir in tuna, peas and lemon
juice. Pour into oblong baking dish, 11 3/4 x 7 1/2 inches. Keep hot in
oven while preparing biscuits. Stir in 2 cups baking mix and water to a
soft dough into a ball. Flour board, knead 5 times, roll into rectangle, 15
x 9 inches. Sprinkle with cheese, roll up tightly, beginning at wide side.
Seal well by pinching edges of dough. Cut into twelve 1 1/4 inch slices.
Place cut sides down on tuna mixture.

Bake 20-25 minutes.

Tuna layer
1/4 cup Crisco (or butter)
1/4 cup flour Bisquick
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
Make a standard white sauce with these ingredients. Melt fat over medium-low heat; blend in Bisqick, salt, and pepper. Stir and cook for about 2 minutes, or until smooth and bubbly. Gradually stir in milk while stirring constantly. Continue cooking, stirring constantly, until mixture thickens and begins to bubble.

1 can (about 7 ounces) tuna, drained
1/2 to 1 cup chopped broccoli (small box frozen chopped)- I would thaw frozen, or partially precook fresh
1/4 cup Parmesan

Add drained tuna, broccoli, and cheese to hot sauce, stir smooth.

Standard 2 cup Bisquick biscuit recipe, cut into biscuits. Roll to 1/2-inch thickness; cut with lightly floured 2-inch biscuit cutter.

SAUCY TUNA BAKE
2 c. Bisquick baking mix
1 c. shredded cheddar cheese (about 4 oz.)
1/2 c. cold water
1 (6 1/2 oz.) can tuna, drained
1 (2 1/4 oz.) can sliced ripe olives, drained (about 1/2 c.)
1/2 c. chopped celery
1/4 c. chopped onion
1 (2 oz.) jar diced pimiento, drained
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 c. milk

Heat oven to 425 degrees. Grease square 9"x9"x2" pan. Mix baking mix, 1/2 cup of the cheese and the water until soft dough forms; beat vigorously 20 strokes. Pat dough in pan with floured hands, pressing 1/2" up sides.

Mix tuna, olives, celery, onion, pimiento and 1/4 cup of the soup; spread over dough. Bake until edges are light brown, about 15 minutes.

1 cup Original Bisquick™ mix
1 cup milk
1/2 teaspoon ground nutmeg
1/2 cup butter or margarine, melted
1 cup sugar
1 can (29 ounces) sliced peach, drained

1 Heat oven to 375ºF.
2 Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
3 Bake 50 to 60 minutes or until golden.

This is the Quick Peach Crisp:

1 29 oz. can sliced peaches, drained (can sub pie filling)
1 cup Bisquick (some folks use 3/4 cup Bisquick and 1/2 cup oatmeal
1 cup packed brown sugar
1/2 tsp. ground cinnamon (some folks also add nutmeg)
1/4 cup butter, softened

Heat the oven to 400ºF. Arrange peaches in a greased 8x8x2" pan. Mix Bisquick/oatmeal, brown sugar, cinnamon/nutmeg and butter with a fork. sprinkle over peaches. Bake at 400°F until light brown, about 20 minutes. Serve with ice cream or whipped cream, if desired

This is a fresh fruit variation:
APPLE OR PEACH CRISP
4 c. sliced apples (or peaches)
2/3 c. sugar
1 c. Bisquick
1/2 stick butter
3/4 c. milk
1 tsp. lemon juice
Cinnamon to taste
Streusel topping (the crisp topping above)

ground beef (turkey could be used)
onion, finely sliced or chopped
cream of mushroom soup
frozen veg blend of your choice
1 pack instant mashed potatoes
1 cup bisquick
1 cup hot milk

preheat oven to 400
saute onions in frying pan over med heat, add ground beef and cook until browned, drain. Add cream of mushroom soup, .5 cup water, and frozen veggies, stir well to combine. Pour into 9x9 baking dish.
Meanwile, mix dry bisquick and package of instant mashed taters in bowl. Add 1 cup HOT milk and mix well. let sit at least 2 min.Drop by heaping spoonfuls over casserole, about 10 total. Spritz with buttery spray, sprinkle w/ parsley.
Bake in 400 degree oven until dumplings are browned on top. Let sit 5 min and serve, 2 dumplings to a serving.

LEMON SYRUP CAKE

3 cups Bisquick baking mix
3/4 cup sugar
1 (3 ounce) package lemon-flavored gelatin
4 eggs
1/2 cup water
1/3 cup vegetable oil
For the Lemon Syrup:
1 1/2 cups powdered sugar
1/2 cup lemon juice
Ice cream (optional, for serving)

Heat oven to 350 degrees F. Grease and flour rectangular pan, 13x9x2 inches.

Beat all ingredients except syrup in large bowl on low speed, scraping bowl frequently, 30 seconds. Beat on medium speed, scraping bowl occasionally, 4 minutes. Pour into pan.

Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool 5 minutes.

MEANWHILE, MAKE THE LEMON SYRUP:
Mix 1 1/2 cups powdered sugar and 1/2 cup lemon juice until smooth.

Poke top of cake thoroughly with fork; pour Lemon Syrup evenly over top.

Serve with ice cream if desired.

High Altitude Directions (3500 to 6500 feet): Heat oven to 375 degrees F. Decrease baking mix to 2 1/2 cups and sugar to 1/4 cup. Stir 1/3 cup Gold Medal all-purpose flour into baking mix.

vintagerecipecards.com/2012/04/02/crusty-salmon-shortcakes/

2 cups Bisquick
2/3 cup of milk or water
1 egg
2 tbsp. sugar
Preheat over to 400
Mix dough put into 8x8 or 9x9 sq pan or 9" round
Bake 25 mins

Bisquick Zucchini Bread

2 c. Bisquick
1 1/2 c. zucchini, shredded
1/4 c. vegetable oil
2 tsp. cinnamon
1/2 c. nuts, chopped
3/4 c. sugar
3 eggs
1 tsp. vanilla
1 tsp. nutmeg

Heat oven to 350 degrees. Grease bottom only of loaf pan. Beat all ingredients on low speed, scraping bowl constantly every 30 seconds. Beat on medium speed, scrape bowl occasionally. Pour into pan and bake until toothpick comes out clean, 50 to 55 minutes. Cool completely before slicing. Store in refrigerator.

==

1 cup biscuit mix
1 small onion, finely chopped
18260;2 teaspoon salt
18260;2 teaspoon seasoning salt
18260;2 teaspoon oregano
18260;2 cup parmesan cheese
1 dash red peppers or 1 dash Tabasco sauce
2 tablespoons parsley, chopped
1 clove garlic, crushed
18260;2 cup vegetable oil
4 eggs, slightly beaten
3 cups zucchini, thinly sliced or grated

Banana Struesel Coffee Cake w/Bisquick
3 cups Bisquick baking mix
1 1/2 cups bananas, mashed
1 cup sugar
6 tablespoons milk
1/3 cup margarine or butter
1/2 tablespoon vanilla
3 eggs

Heat oven to 350. Grease and flour pan, 9x13x2 inches. Prepare Steusel Topping and reserve.
Beat together the ingredients except the bisquick, then gently beat in the Bisquick.
Spread in pan; sprinkle with Struesel Topping.
Bake until wooden pick inserted in center comes out clean, 20-25 minutes. Cool in pan before cutting.

Serve warm or cool 12 servings.

1/2 cup butter, softened
1 1/4 cup brown sugar
2 eggs
1 tsp vanilla
3 1/2 cups Bisquick baking mix
1/2 cup strawberry jam or preserves

3 c. biscuit mix
1/2 c. sugar
1 c. water
1/2 c. vegetable oil
4 Large eggs
1 sm. pkg. instant pudding, any flavor

2 eggs
1 1/4 cup sugar
1/4cup oil or butter
1/4 cup shortening
2 cups Bisquick©
2 teaspoons ground cinnamon

Preheat oven to 375°. In large bowl mix eggs, 1 cup of the sugar, the oil or butter, and shortening. Stir in Bisquick mix until dough forms. Light touch here.

In small bowl mix cinnamon and sugar. Shape dough into 1 1/4 inch balls. Roll into sugar mixture. Place 2 inches apart (they spread) on ungreased cookie sheet.

6 Pieces Boneless Pork
1 tb Oil
Sirloins (approx. 1 1/2 lb.)
1 c Pineapple Juice*
- - - - - BREADING - - - - -
3 tb Corn Starch
1 c Bisquick
1/2 c Sugar
1 ts Salt
1 tb Soy Sauce
1/4 ts Pepper
3 tb White Vinegar
1/4 ts Garlic Powder
1/2 Green Pepper
Celery Salt (a few shakes)
1 Can thin sliced Pineapple
1/2 c Oil -Chunks*

* 20 0z. can of pineapple slices, drain off juice, approx. 1 cup, and cut
into chunks.

Recipe Ingredients for 1-2-3 Easy Kolacky
1 pound sour cream
4 cup Bisquick
3 tablespoon sugar
Recipe Directions for 1-2-3 Easy Kolacky

Pre-Heat Oven 350 degrees

Use *Bread Hook Beaters*

Mix together the dry ingredients.

Add sour cream.

Mix together to form a dough ball.

Roll out the dough to 1/4 inch thick on a lightly floured surface.

Cut into 2" X 2" squares use a pizza cutter

Place cut out dough onto a UNGREASED cookie sheet

Put 1/2 to 1 teaspoon filling in middle of cookie.

Bake at 350 degree oven for about 7-10 minutes or until the bottom of the cookies are a light golden brown.

Read more: Calories in 1-2-3 Easy Kolacky | Nutrition and Health Facts
www.caloriecount.com/1-2-3-easy-kolacky-recipe-r570553#ixzz3uvDamJTT

But these are so easy, you can save some dough (joke) using this non-Bisquick recipe...

APPLE CINNAMON MUFFINS
1 egg
2 cups Bisquick baking mix
3/4 to 1 1/2 cups chopped apples
1/3 to 1/2 cup sugar
2/3 cup milk
2 tablespoons vegetable oil
2 teaspoons cinnamon

Heat oven to 400 degrees. Grease bottom only of 12 medium muffin cups. Beat egg slightly; stir in remaining ingredients, just until moistened. Divide batter evenly among cups. Bake until golden brown, 15-17 minutes. 12 muffins.

Ingredients
Nutrition
Servings 6
Units US

1 (8 ounce) can tuna in water, drained
18260;3 cup celery, thinly sliced
2 cups cheese, cheddar, shredded
18260;4 cup green onion, sliced
1 18260;2 cups milk
4 eggs
1 cup Bisquick baking mix
18260;2 teaspoon lemon rind, grated
1 teaspoon lemon juice
18260;4 teaspoon salt
18260;8 teaspoon pepper
1 garlic clove, crushed

Directions

EASY LEMON BLUEBERRY COFFEE CAKE

Cake
1 egg, lightly beaten
1/3 cup sugar
1 teaspoon grated lemon peel
2/3 cup milk
2 1/4 cup Bisquick mix
1 cup fresh or frozen blueberries

Glaze
3/4 c. confectioners sugar
4 tsp. lemon juice

Preheat oven to 350.

Combine egg, sugar, lemon peel and milk; mix well. Stir in Bisquick mix just until moistened, it will stay lumpy. Fold in blueberries.

Bake in a greased 9-inch round or 8-inch square pan at 350°F for 25 to 30 minutes. Cool 10 minutes before removing from pan to a wire rack.

Combine confectioners sugar and juice until smooth. Drizzle over cake. Cut into wedges.

Makes 6 to 8 servings.

Sour Cream Blueberry Cake with Streusel

2 cups Bisquick
2/3 cup sugar
1/3 cup sour cream
1 egg
1/4 cup milk
1 cup fresh or frozen blueberries or canned blueberries, drained and rinsed

STREUSEL:

1/2 c. brown sugar, packed
1/3 c. flour

Mix brown sugar and flour together.

Preheat oven to 400°F.

Grease an 8 x 8 x 2 inch pan. Mix sour cream and egg; stir in milk gradually. Stir in Bisquick just until moistened. Spread half of batter in pan and sprinkle with half of streusel. Spread remaining batter over streusel and sprinkle with blueberries. Sprinkle with remaining streusel.

www.ellenskitchen.com/recipebox/baked/imppsweet.html

APRICOT NUT BREAD
2 cup Bisquick
1 cup quick cooking rolled oats
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup snipped dry apricots
1 cup coarsely chopped walnuts
1 egg, well beaten
1 1/4 cup milk

Cherry Coffee Cake

1/3 cup butter or margarine, melted
1/3 cup packed brown sugar
1 jar (6 oz) maraschino cherries (about 25 cherries), drained, stems removed
1/3 cup pecan halves
2 cups Original Bisquick™ mix
2 tablespoons granulated sugar
2/3 cup milk
2 tablespoons butter or margarine, softened
1 egg

Glaze
1 cup powdered sugar
4 teaspoons water
1/2 teaspoon vanilla

TUNA SQUARES
2 c. Bisquick baking mix
1/2 c. water
2 cans (6 1/2 oz. each) tuna, drained or 2 cans(7 1/2 oz. each) crabmeat, drained and cartilage removed
1 1/2 c. shredded Swiss cheese (about 6 oz.)
1/2 c. chopped celery
1/3 c. sliced green onions
1/3 c. mayonnaise or salad dressing
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper

Heat oven to 375 degrees. Grease square pan, 9 x 9 x 2 inches. Mix baking mix and water until soft dough forms. Pat in pan, pressing dough 1/2 inch up sides. Mix remaining ingredients; spread over dough. Sprinkle with paprika if desired. Bake until edges are light brown, about 30 minutes. 9 servings.

And here is my other one:

FAMILY SIZE TUNA MELT
2 c. Bisquick baking mix
1/3 c. mayonnaise or salad dressing
1/3 c. milk
2 (6 1/2 oz.) cans tuna, drained
1/2 c. finely chopped celery
1/3 c. mayonnaise or salad dressing
2 tbsp. sweet relish
6 slices American cheese (3 1/2" square each)

Heat oven to 450 degrees. Mix baking mix, 1/3 cup mayonnaise and the milk until soft dough forms; beat vigorously 30 seconds. Turn onto surface floured with baking mix. Knead 10 times. Pat into rectangle, 12"x8", on greased cookie sheet. Bake until light brown, about 8 minutes. Mix remaining ingredients except cheese. Spread over hot rectangle. Top with cheese slices. Bake until filling is hot and cheese is melted, about 5 minutes. 6 servings.

www.ellenskitchen.com/forum/messages/40039.html

Pumpkin Skillet Cobbler. It is fall in a dish!
Ingredients

1 Stick Butter (1/2 Cup)
1 Cup Milk
1 Cup Sugar
1 Cup Bisquick
1 tsp Pumpkin Pie Spice
1 (28 oz) Can Pumpkin Pie Filling or Mix (NOTE: Not just plain pumpkin)

Instructions

Preheat oven to 400 degrees.
Melt butter in an oven safe skillet OR melt butter and pour into a 9 x 9 baking dish.
In a mixing bowl combine the remaining ingredients except the pumpkin pie filling.
Pour batter into skillet (or dish) over top of butter-- do not mix.
Spoon pumpkin pie filling on top of the batter-- do not mix.
Bake for 20-25 minutes until cobbler is set and golden.
Serve warm.
======
Bisquick One Pan Fruit Cobbler

Bisquick cobbler recipes are wonderful, not only because they taste good, but because they're easy to make, too. This one-pan fruit cobbler is a perfect example. Pick your favorite flavor and get baking!

Serves: 8

Cooking Time: 35 min
Ingredients

1/4 cup (1/2 stick) butter or margarine
2/3 cup milk
1 1/2 cup Bisquick baking mix
1 cup sugar
1 can (21-ounce) favorite flavor pie filling

Instructions

Heat oven to 400F degrees.
Melt margarine or butter in 11x7-inch baking pan.
Add milk, Bisquick mix and sugar. Stir until smooth.
Drop spoonfuls of pie filling over batter.
Bake 30-35 minutes or until golden .

==
Autumn Pumpkin Dessert

Ingredients

CRUST:
1 c. Bisquick mix or other biscuit mix
1/2 c. quick oatmeal
1/2 c. packed brown sugar
1/4 c. butter
FILLING:
1 (16 oz.) can pumpkin
1 (12 oz.) can evaporated milk
2 eggs
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
TOPPING:
1/2 c. chopped pecans
1/2 c. brown sugar
2 tbsp. butter

How to make it

www.bettycrocker.com/recipes/peach-and-streusel-shortcake/c040cbbf-4616-4439-8431-fb48f1de981b?p=1

Cookies

1 cup (2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 1/2 cups Bisquick
1/2 cup raspberry jam

Vanilla Glaze
1 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons water

Crust Ingredients

2 cups Original Bisquick™ mix
1/3 cup sugar
1/3 cup butter or margarine, softened
1 egg
1 package (3 oz) cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
3/4 cup whipping cream
4 cups assorted fresh fruits (such as strawberry halves, blueberries, raspberries, blackberries, kiwifruit slices)
1/2 cup apple jelly, melted

Bisquick Tomato Cheese Bread Squares

By Kittencal@recipezazz 4.0
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Total Time
45mins
Prep 20 mins
Cook 25 mins

You can use sun-dried tomatoes in place of whole tomatoes. Yield is only estimated depending on the size you cut the squares.
Ingredients
Nutrition
Yield
12 squares
Units
US

1 onion, finely chopped
1 -2 tablespoon fresh minced garlic (or to taste)
3 tablespoons butter
18260;2 cup sour cream
18260;4 cup mayonnaise
1 18260;4 cups shredded old cheddar cheese
1 18260;2 teaspoons seasoning salt (or use white salt to taste)
18260;2 teaspoon black pepper (or to taste)
1 pinch sage
28260;3 cup milk
2 cups Bisquick baking mix
2 -3 firm ripe tomatoes, sliced about 1-1/4-inch thick
1 teaspoon paprika (or to taste)
18260;4 cup grated parmesan cheese (or to taste)

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16 Sweet Holiday Breads
16 Sweet Holiday Breads
Directions

Set oven to 400 degrees (oven rack to bottom position).
Grease a 13 x 9-inch baking dish.
In a skillet saute the onions and garlic in butter until softened.
In a large bowl combine sour cream, mayonnaise, shredded cheddar cheese, seasoned salt, black pepper and sage; set aside.
In another bowl stir the milk and Bisquick together to form a soft dough, then knead lightly for about 10-12 times.
Pat the dough over the bottom of the prepared baking dish, pushing the dough up the sides to form a shallow rim.
Arrange the tomato slices on the top of the dough.
Spoon the sour cream mixture over the tomatoes.
Sprinkle the top with paprika then grated Parmesan cheese.
Bake for about 25 minutes.
Let stand 10-15 minutes before slicing into small squares.

or maybe

3 c. biscuit mix
1 c. lowfat milk
1 c. Cheddar cheese, shredded
2 Large eggs
8 ounces tomato sauce
1 teaspoon sugar
1 teaspoon Italian seasoning

Directions

Combine all ingredients and stir well. Pour into greased 9 x 5 inch loaf pan. Bake in a preheated 350 degree oven for 1 hour or possibly till top springs back.

or maybe

Ingredients
2-1/2 cups bisquick
1 cup quick-cooking oats
1/4 cup sugar
6 tablespoons freshly grated Parmesan cheese
2 large eggs
1 cup milk
1/4 cup (1/2 stick) butter, melted
3 tomatoes, peeled, seeded, and chopped
1 tablespoon fresh basil
1 tablespoon fresh oregano
Instructions

2 1/4 cups Bisquick
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup white sugar
1/4 cup firmly packed light brown sugar
2 eggs
2 tablespoons vegetable oil
1/4 cup milk
1 cup unsweetened applesauce
1 teaspoon vanilla

use an electric mixer at medium speed to beat together sugar, brown sugar and eggs until fluffy. Beat in 2 tablespoon oil. Stir flour mixture into egg mixture, alternately with milk, beginning and ending with dry ingredients, until well blended. Stir in applesauce and vanilla.

This has to be put into the frying pan with a donut maker, the dough is too soft to cut. Or by the spoonful as "puffs".

a 2-quart saucepan uses about 3 cups of oil and can only fry about 2 donuts at a time. 350 degrees

If the donuts don’t float to the top immediately after placing them in the oil, your oil is not hot enough and the donuts will get too oily from sitting in the oil before actually starting to fry.

Peanut Butter Muffins (using Bisquick)
rec.food.baking/Johnson (1999)
Makes about 12 muffins

2 eggs
1/3 cup sugar
1 cup milk
1/4 cup peanut butter
2 cups buttermilk baking mix
3 tablespoons jam

In a large mixing bowl, beat eggs, sugar, milk and peanut butter until smooth. Stir in baking mix. Fill greased or paper-lined muffin cups two-thirds full. Top each with 1/2 teaspoon jam. Bake at 375F for 15-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

2 1/3 c. Bisquick
1 c. sugar
1/3 c. vegetable oil
3 eggs
3 lg. very ripe bananas
1 tsp. vanilla
3/4 c. chopped nuts

Shortcake layer
2 1/3 c Bisquick
3 T sugar
3 T butter, melted and cooled slightly
1/2 cup milk OR omit butter and milk and add 2/3 c light cream
1 1/2 tablespoons orange peel
spread dough in a greased round layer pan.

Fruit
Canned sliced peaches, drained
Apricot Orange Glaze
1/2 cup apricot preserves
1/3 cup orange juice
1/2 tablespoon brown sugar
1-2 tablespoons corn starch

Topping, If you want a bit of crunch on the top
Mix
1/3 cup Bisquick;
1/3 cup packed brown sugar;
1/2 tsp ground cinnamon or nutmeg,
Ssprinkle over top of fruit then top with
4 Tbsp of butter in bits.

Bottom of Pizza:

2 cups Bisquick
1/2 cup water

Bake 10 minutes at 425 degrees in pizza pan.

Middle of Pizza

1 (8 oz.) pkg. soft cream cheese
1/2 c. mayonnaise
1/2 c. chopped onions
2 tsp. horseradish
OPTIONAL dill weed
1/4 tsp. red pepper sauce
1 (6 1/2 oz.) can tuna, drained

Mix all together.

TOP:
3 cups of cu up veg
2 stalks celery, cut up
Assorted fresh vegetables, cut up
1+ cup shredded cheese

Ingredients
2/3
cup milk Save $
2 tablespoons vegetable oil, or butter or margarine, melted
1 egg
2 cups Original Bisquickâ„¢ mix
2 tablespoons (1933) to 1/3 cup (2018) sugar
Steps
Preheat oven to 400°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray or line with paper baking cups. In medium bowl, beat milk, oil and egg with wire whisk or fork until blended. Stir in Bisquick mix and sugar just until moistened, don't tit. Spoon batter into muffin cups.
Bake 15 to 18 minutes or until golden brown.

© 2018 ®/TM General Mills All Rights Reserved

Spaghetti pie
9" deep dish pie plate

Crust
6 ounces dry spaghetti
2 large egg whites, lightly beaten OR 1 whole egg
1-2 tablespoons butter, melted OR 1-2 tablespoons olive oil
1/4 cup grated Parmesan cheese
OPTIONAL Italian seasoning to taste
Cook the spaghetti, drain well. Mix the next 4 ingredients and add the cooked drained spaghetti. Line the 9 inch deep dish pie plate.

Filling: some options here. Usually a ricotta or cottage cheese layer and a sauce layer with mozzarella shredded on top. Sometimes, a beef or sausage layer with tomatoes.

1 cup cottage cheese (dry type) or ricotta

Sauce layer, OPTIONAL meat
1 pound lean ground beef (90% lean), browned with
1/2 cup finely chopped onion
1/4 cup chopped green pepper
and drained. Stir in
1 cup undrained canned diced tomatoes
1 can (6 ounces) tomato paste
1 teaspoon dried oregano OR Italian seasoning
3/4 teaspoon salt, OR to taste
1 small clove crushed garlic
1/4 teaspoon pepper
For sauce only, 3-4 cups thick mushroom or veggie sauce
1/4 teaspoon sugar

3/4 cup shredded part-skim mozzarella cheese
Pour over cheese layer. Spr-nkle on 1/2 mozzarella

Cake
2 cups Bisquick
2�3 cup Milk, or water
2-3 tablespoons Sugar
1 Egg
2 Apples, cored, peeled, thin sliced
OPTONAL 2 tablespoons chopped nuts

Step 2
Grease 8" square pan or 9" round pan. Mix cake ingredients. Spread cake batter in pan. Insert apple slices into the batter evenly throughout the cake.

Topping
1�3 cup Bisquick
1�3 cup Packed Brown Sugar
1/2 teaspoon Ground Cinnamon
1/4 teaspoon ground nutmeg
4 tablespoons Butter

Step 3
Mix the topping ingredients of Bisquick, brown sugar and spices. Spread topping mix over top of batter in pan. Add slices of butter all over the top. OPTIONAL: cut in the butter to make a crumbly topping

Step 4
Bake 25 minutes or until golden brown, testing with a toothpick. Does best if you cool it 10 minutes n the pan before cutting. 4 to 6 servings.

Here was a later adaptation and addition: In step 1 make double the streusel topping, but don't double the butter. Cut it together. In step 2, Spread half of batter in pan. Arrange the apple slices on batter; sprinkle with half of streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts.
CAUTION: With the apples in the middle, increase baking time at least 5 minutes
In step 4, mix this glaze and drizzle over the warm cake

Glaze
1/2 cup powdered sugar
2 to 3 teaspoons milk

My late mother Cleo who died in 1985 was a great cook. Greek.

She lived in Northern California from 1955 to 1985. In the middle of a Gravenstein Apple growing area. She sent me as a kid out into the back yard to pull a few apples every summer and made what she called Apple Dumplings.

I have become a fairly good cook, but not much of a baker except for her fabulous Baklava recipe and Easter bread. She had detailed recipes for everything...except the "Apple Dumplings"

I have spend decades trying to recreate that one recipe. I have asked everyone who knew her...all a long dead now.

I remember her pouring on the batter. I think the apples were in the pan, I may remember --- the mind plays games--- that she cooked either the apples before they went into the pan or perhaps a sugar syrup.

The finial dish was very moist and a little sticky. It did not have a hard shell finish like a cobbler. It has the apples and the flour somewhat mixed up. Some of it was "wet" and some was "dry" but none of it had a hard shell of any kind.

I know she used Bisquick a lot and I "think" she used it for this.

Do you have any idea what that recipe she may have used?

She did customize. After she died, I found all the recipes she had written down as a young girl from her Greek Mother (born in Greece) about 1930. I also have the versions she typed on 3x5 cards in the 1950's. I can see the changes she made over time.

So it is possible that she used a basic Bisquick recipe and modified it. If that is the case then I doubt I will ever figure it out.

Thanks for any help.

This was a fun search. There is some variation, some recipes the apples are left whole, others they are sliced. The apples are prepped and wrapped in dough. The sauce is made and poured over BEFORE baking in all the recipes.
6 dumplings are placed in a 9x13 pan;, for just 2 you might use a loaf pan.

Ingredients per person

APPLE FILLING
1 medium or large apple (Granny Smith, Pink Lady, Macintosh or other pie/baking apple), cored and slightly trimmed
1 1/2 teaspoon corn starch if sliced, to take up some juice
1 tablespoon brown sugar
1 tablespoon sugar
1/2 teaspoon cinnamon
2 teaspoons butter

DUMPLING Wrap
1 cup bisquick
1/3 cup milk

If you are making 6, about 4 cups of Bisquick will be fine.

BROWN SUGAR SAUCE
1/2 cup brown sugar
1/2 cup water
1 tablespoon butter
Some folks add some cinnamon and maybe a bit of nutmeg or vanilla here.

Prep 30 minutes for 6
Cook 1 hour; about 10 minutes less for slices
Ready In about 1 hour 30 minutes

1 egg
2 cups Bisquick baking mix
1/3 cup sugar
2/3 cup milk
2 tablespoons vegetable oil
3/4 cup fresh or frozen blueberries, thawed and drained

Preheat the oven to 400 degrees F. Line muffin cups with paper liners or lightly grease the bottoms of the muffin cups.

In a bowl, whisk the egg until uniform in color. Stir in the baking mix, sugar, milk, and oil until just mixed.

Gently stir in the blueberries, taking care not to overmix the batter or the muffins will be tough.

Evenly pour the batter into the prepared muffin cups. Paper cups help a lot. They will rise a bit higher if you let sit 30 minutes before baking.

You can coat the tops with crunchy sugar or streusel.

Place the muffin pan in the preheated oven and bake at 400 degrees F for 16-18 minutes or until the tops are lightly browned and they spring back when lightly touched.

Remove the muffin pan from the oven and let cool for 10 minutes then remove the muffins from the pan and let cool completely on a wire rack.

2 c. Bisquick baking mix
2 T sugar
1/4 c. creamy peanut butter
1 egg
2/3 c. water or possibly lowfat milk
1/2 c. jelly or possibly jam

Directions

Heat oven to 400 degrees. Stir together baking mix and sugar. Cut in peanut butter. Add in lowfat milk and egg. Beat vigorously 1/2 minute. Spread batter in greased round pan, 9x1 1/2 inches. Stir the jelly thoroughly to thin. Spoon jelly over batter, spreading thinly. Bake for 25 to 30 min. Serve warm. Makes 8 servings.

This looked good, too.

2 c. Bisquick
2 Tbsp. sugar
1 x egg beaten
2/3 c. lowfat milk
1/4 c. honey
1/4 c. creamy peanut butter
1/2 c. brown sugar
1/2 c. Bisquick
1/4 c. minced peanuts
2 Tbsp. butter
2 Tbsp. creamy peanut butter
1/2 tsp cinnamon

Directions

Combine 2 c. biscuit mix and sugar, add in egg and lowfat milk. Blend in honey and 1/4 C. peanut butter. Place in greased 9x9x2" baking pan. Combine remaining ingredients until crumbly and sprinkle over top of batter. Bake 400 20-25 min. Cool and cut into squares.

2 1/4 cups Original Bisquickâ„¢ mix
1/4 to 1/3 cup cornmeal
2/3 cup milk
OPTIONAL (green herbs to taste, about 1 tablespoon dry)
OPTIONAL (mustard to taste) 1- 2 teaspoons dry or tablespoons wet

Heat oven to 450°F. Spray large cookie sheet with cooking spray.
In large bowl, stir Bisquickâ„¢ mix, 1/4 cup cornmeal, and milk until soft dough forms.
Press dough into 13x9-inch rectangle on cookie sheet, using additional cornmeal as needed. Using fork, pierce dough at 1-inch intervals. Bake 8 minutes, or until just beginning to brown.

from here you can top as desired. Here is a lovely veggie topping:

1 jar (10 oz) basil pesto (about a cup)
1 -2 plum (Roma) tomatoes, thinly sliced
2 cups shredded mozzarella cheese (8 oz)
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves
1 tablespoon olive oil

Spread pesto over crust. Top with tomato and cheeses. Bake an additional 8 to 10 minutes, or until cheese is melted. Sprinkle basil and olive oil over top. Cut into 2 rows by 4 rows.

Here is a traditional cheeseburger topping:
1/2 lb. Italian sausage (1 cup)
1/2 lb. ground beef (1 cup)
Cooked together to drain
If you want 1/2 to 1 cup onions, consider frizzlng them in the fat
3 cups (12 oz.) shredded Mozzarella cheese
1 (15 1/2 oz.) jar pizza sauce (you only use 3/4 to 1 cup)
Your favorite pizza toppings, 2 cups

Bisquick Kolaches
This recipe can be found in an old Bisquick cookbook. These are simple to make and my family loves them. Make extras! The cookbook describes this as
“A sweet bun filled with jam or jelly. Inspired by the Czechs, simplified by Bisquick baking mix.�

2 1/3 cups Bisquick baking mix
3 TBL sugar
3 TBL butter or margarine, melted
1/2 cup milk
About 1/2 cup jam or jelly

Heat oven to 425 ï‚° .
1. Stir baking mix, sugar, butter and milk to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 8 to 10 times.
2. Roll dough 1/2 inch thick. Cut with floured 3-inch cutter; place on ungreased baking sheet. With floured fingers, press a deep indentation about 2 inches in diameter in center of each. Fill with about 1 TBL jam.
3. Bake about 10 minutes or until light brown.

Bisquick® Bars
This recipe is about 50 years old.
30 minutes in a preheated oven, remember to drop the oven 25 degrees with a glass pan
Servings:
16 bars, 1 9x13-inch dish

2 cups baking mix (such as Bisquick ®)
4 eggs, beaten
1 (16 ounce) package brown sugar
1 cup flaked coconut
1 cup chopped pecans

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking dish.
Beat baking mix, eggs, and sugar together into a smooth batter. Fold coconut and pecans through the batter.
Bake in preheated oven until set in the center, 30 to 35 minutes. Le cool for 10 minutes before slicing

GLAZED CINNAMON BREAKFAST LOAF
1/4 c. packed brown sugar
1 1/2 tsp. ground cinnamon
3 c. Bisquick baking mix
1/2 c. granulated sugar
1 c. milk
2 eggs
1/2 c. raisins

Heat oven to 350 degrees. Grease and flour loaf pan, 9"x5"x3". Mix brown sugar and cinnamon, reserve. Beat baking mix, granulated sugar, milk and eggs in large bowl on low speed. Stir in raisins. Pour 1/3 batter into pan, sprinkle with about 3 tablespoons of brown sugar mixture. Repeat 2 times with remaining batter and brown sugar mixture. Bake until wooden pick inserted in center comes out clean, 40 to 50 minutes. Cool 10 minutes and remove from pan. Drizzle with glaze.