Bisquick Recipes

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MEXICAN DINNER

Perfect corn bread batter, and so easy now.

1 cup chopped onion
2 tbsp. fat
1 lb. ground beef
1 tsp. salt
½ tsp. chili powder
1 tbsp. Worcestershire sauce
10½-oz. can tomato soup
1 cup water

Heat oven to 450° (hot). Brown onion in hot fat; add meat and brown until crumbly. Add seasonings, soup, and water; bring just to boiling, stirring occasionally. Pour Corn Bread Batter over meat in skillet. Bake 20 min. 6 to 8 servings.

Corn Bread Batter: Mix well with fork ¾ cup Bisquick, ¾ cup corn meal, ½ tsp. salt, 1 egg, ¾ cup milk.

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BATTER FRIED SHRIMP

1 egg, slightly beaten
¼ cup water
½ cup Bisquick
¼ tsp. salt, if desired
12-oz. box frozen shrimp (about 17) or fresh shrimp

Mix egg, water. Beat in Bisquick, salt. Peel shell from shrimp, leaving last section and tail intact. Cut a slit through center back without severing either end; remove black line. Dry shrimp; dip in batter; fry in deep hot fat (375°) 1½ to 2 min., until golden brown. Drain shrimp on absorbent paper. Serve with tartar sauce or cocktail sauce.

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SUNDAE SHORT PIE

Like “French Pastry” crust, rich and cooky-crisp. Fill cooled shell with ice cream, top with fresh or frozen fruit.
SHORT PIE

1 cup Bisquick
¼ cup soft butter (½ stick)
3 tbsp. boiling water

Heat oven to 450° (hot). Put Bisquick and butter in 9″ pie pan. Add boiling water and stir vigorously with fork until dough forms a ball and cleans the pan. Dough will be puffy and soft. With fingers and heel of hand, pat evenly into pie pan, bringing up dough to edge of pan. This may seem skimpy but will not be when baked. Flute edges, if desired. Bake 8 to 10 min.

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HOT FUDGE PUDDING
1½ cups Bisquick
½ cup sugar
½ to 1 cup chopped nuts
½ cup milk
½ cup brown sugar (packed)
1½ cups boiling water
6-oz. pkg. semi-sweet chocolate pieces

Heat oven to 350° (mod.). Mix Bisquick, sugar, nuts, milk. Turn batter into greased 2-qt. baking dish. Sprinkle with brown sugar. Pour water over chocolate pieces. Let stand 1 or 2 min. until chocolate melts, then stir until blended. Pour over batter. Bake 40 to 45 min. Let stand 5 min. to cool slightly. During baking, the pudding will rise to the top of the dish and sauce will form at the bottom. Invert servings on plates, dip sauce over each. Serve with cream. 6 to 8 servings.

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DOUGHNUTS

Light, tender doughnuts made with Bisquick!

2 cups Bisquick
¼ cup sugar
⅓ cup milk
1 tsp. vanilla
1 egg
¼ tsp. each cinnamon and nutmeg, if desired

Heat fat to 375°. Mix ingredients until well blended. Turn onto lightly floured surface and knead about 10 times. Roll out ⅜″ thick. Cut with floured doughnut cutter. Fry in hot fat until golden brown, about 1 min. to a side. Take from fat and drain on absorbent paper. Makes about 12 doughnuts.

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SWEDISH PANCAKES

“Old country” flavor without old-time fussing.

1¼ cups Bisquick
2 cups milk
3 eggs
¼ cup butter, melted

Beat together until blended. Lightly grease a 6 or 7″ skillet. Spoon about 3 tbsp. batter into hot skillet and tilt to coat bottom of pan. Cook until small bubbles appear on surface. Loosen edges with spatula, turn pancake gently and finish baking on other side. Lay on towel or absorbent paper; place in low oven to keep warm. Spread each with sugar, jam, applesauce, or whipped cream, etc. and roll up like jelly roll. Serve warm. Makes about 15.

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BREAKFAST RING

Heat oven to 400° (mod. hot). Shape Biscuit dough (p. 3) into 12 balls. Melt ⅓ cup butter and pour about 3 tbsp. of it into a 9″ ring mold. Sprinkle with 3 tbsp. brown sugar, 12 cherries (candied or maraschino), and ¼ cup nuts. Roll balls in rest of melted butter, then in mixture of ½ cup sugar, 1 tsp. cinnamon, 3 tbsp. chopped nuts. Place in ring mold. Bake 25 to 30 min. Take from pan while warm.

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JAM TWISTS

1 egg
½ cup cream or ⅓ cup milk
2 cups Bisquick
2 tbsp. sugar
⅓ cup thick jam or preserves

Heat oven to 450° (hot). Grease brown paper and lay on baking sheet. Blend egg and cream together. Stir in Bisquick and sugar until well blended. Turn out on surface sprinkled with Bisquick. Roll gently to lightly coat dough. Knead 15 times. Roll into a 15x9″ rectangle. Spread with jam. Fold in thirds lengthwise to make a 15x3″ rectangle. Cut in 1″ strips. Holding strip at both ends, twist in opposite directions twice, forming a spiral. Place twists 1½″ apart on greased paper, pressing both ends down. Bake 10 to 12 min. Dust tops with confectioners’ sugar. Remove immediately. Makes 15.

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ORANGE COFFEE CAKE

Make Coffee Cake (posted above)—except add ¾ cup orange juice in place of milk. Before baking, top with

Orange Caramel Topping: Mix ¼ cup chopped nuts, ½ cup brown sugar (packed), 1 tsp. cinnamon, 2 tbsp. softened butter, and 1 tbsp. grated orange rind.

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CINNAMON ROLLS

Heat oven to 425° (hot). Make Fruit Shortcake dough (posted). Roll into 16x7″ rectangle. Spread with 2 tbsp. soft butter. Sprinkle with mixture of ¼ cup sugar and 1 tsp. cinnamon. Roll up tightly starting at long side. Cut in 1″ slices. Bake on greased baking sheet, or in greased muffin cups 15 min. Makes about 16 rolls.