Bisquick Recipes

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FRUIT SHORTCAKE

Add ¾ cup cream (or ½ cup milk plus ¼ cup melted butter), to 2 cups Bisquick. Add 2 tbsp. sugar, if desired. Proceed as for biscuits except cut into six 3″ shortcakes.

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BUTTERSCOTCH PECAN ROLLS

Mix ½ cup melted butter, ½ cup brown sugar (packed). Spoon into 16 muffin cups with 2 or 3 pecan halves in each. Follow recipe for Cinnamon Rolls. Place one slice in each muffin cup.

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NUT BREAD

Nicest thing you can do for tea sandwiches.

½ cup sugar
1 egg
1¼ cups milk
3 cups Bisquick
1½ cups chopped nuts

Heat oven to 350° (mod.). Blend first four ingredients. Beat hard 30 seconds. Stir in nuts. Pour into well greased 9×5×2½″ loaf pan. Bake 45 to 50 min., until toothpick stuck into center comes out clean. Crack in top is typical. Cool before slicing.

TinyArtist

FRUIT NUT BREAD

Do as above, using ¾ cup sugar, and 1¼ cups orange juice in place of milk. Reduce nuts to ¾ cup and add 1 cup raisins or chopped dried apricots, dates, or prunes. Bake 55 to 60 min.

TinyArtist

BANANA NUT BREAD

Make Nut Bread using ¾ cup sugar and ½ cup milk. Reduce nuts to ¾ cup, and add 1 cup mashed bananas (2 to 3).

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ORANGE NUT BREAD

Make Nut Bread using ¾ cup sugar. Use 1¼ cups orange juice plus 1 tbsp. grated orange rind instead of milk. Reduce nuts to ¾ cup. Bake 50 to 55 min.

Neat Trick: For dainty rounds, divide batter among 5 soup cans or 3 #303 cans, filling only half full. Bake 40 to 50 min.

TinyArtist

VELVET CRUMB CAKE

1⅓ cups Bisquick
¾ cup sugar
3 tbsp. soft shortening
1 egg
¾ cup milk[1]
1 tsp. vanilla

Heat oven to 350° (mod.). Grease and flour an 8″ square or 9″ round pan. Mix Bisquick, sugar. Add shortening, egg, ¼ cup of milk. Beat vigorously 1 min. Stir in gradually remaining milk, vanilla. Beat ½ min. Pour into prepared pan. Bake 35 to 40 min. Cover with Broiled Topping while warm.

Broiled Topping: Mix 3 tbsp. butter, melted or softened; ⅓ cup brown sugar (packed); 2 tbsp. cream; ½ cup Wheaties or coconut, if desired; ¼ cup chopped nuts. Spread on baked cake. Place about 3″ under broiler (low heat) until mixture bubbles and browns (3 to 5 min.). Do not burn! Especially good warm.

TinyArtist

PINEAPPLE STICKY BUNS

Perfect when the girls drop in to chat and sip.

¾ cup drained crushed pineapple
½ cup soft butter
½ cup brown sugar (packed)
1 tsp. cinnamon

Heat oven to 425° (hot). Mix ingredients and divide among 12 large greased muffin cups. Make Fruit Shortcake dough (p. 3). Spoon over pineapple mixture. Bake 15 to 20 min. Invert on tray or rack immediately to prevent sticking to pans.

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VELVET FUDGE CAKE

Gooey and rich with frosting baked in the middle.

Make Velvet Crumb Cake (posted above)—except add ⅓ cup cocoa with the Bisquick. Pour half of batter into greased and floured 8″ square pan. Spread with half of Topping. Cover with remaining batter. Bake. Immediately spread with rest of Topping. Serve warm.

Topping: Mix ½ cup (½ pkg.) semi-sweet chocolate pieces, melted, ⅓ cup water, 2 cups finely chopped coconut.

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PIZZA BOATS

Heat oven to 400° (mod. hot). Make Fruit Shortcake dough (posted above). Roll into 15x6″ rectangle. Cut into ten 3″ squares. Place half a wiener, a strip of cheese the same size, and 2 tsp. chili sauce or catsup on each square. Fasten sides of boat to wiener with toothpicks. Bake 15 to 20 min.