Bisquick Recipes

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BROWNIE NUT WAFFLES

Make Waffles (posted above)—except add ½ cup sugar, 2 sq. unsweetened chocolate (2 oz.), melted, and ½ cup chopped nuts to batter. Serve with whipped cream or ice cream, or dust with confectioners’ sugar.

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PIZZA PIE

2 cups Bisquick
½ cup water
½ cup grated Parmesan cheese
1½ to 2 cups well drained cooked tomatoes or 1 small can tomato sauce
½ lb. nippy cheese, cut in small pieces
one or two 2-oz. cans anchovies, chopped, or 1 can sardines, flaked, or 1 cup chopped salami
pepper
2 tbsp. cooking (salad) oil
½ med. onion, grated

Heat oven to 425° (hot). Mix Bisquick and water. Knead about 1 min. on surface dusted with Bisquick. Roll into a circle ¼” thick. Place on baking sheet. Pinch edge of dough to make slight rim. Arrange other ingredients on dough in order listed. Bake 20 to 25 min. Serve in wedges.

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CINNAMON BISCUIT BALLS

Heat oven to 450° (hot). Make Biscuit dough (posted above and is on the box). Shape into small balls and roll in mixture of 2 tbsp. sugar and 1 tsp. cinnamon. Bake on lightly greased baking sheet 8 to 10 min. Makes about 2 doz. biscuits.

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APPLE OR PEACH CRISP

4 cups sliced peeled apples or peaches or no. 2½ can peaches, drained
2 tbsp. water
¼ to ⅓ cup sugar (depending on tartness of fruit)
1¼ cups Bisquick
½ cup sugar
½ tsp. cinnamon
1 egg, beaten

Heat oven to 400° (mod. hot). Place fruit in greased 10x6″ baking dish. Sprinkle with water and sugar. Mix Bisquick, sugar, cinnamon and pour egg on slowly, stirring constantly until crumbly. Sprinkle over fruit. Dot with butter. Bake about 25 min. until brown. Serve hot or cold with milk or cream. 6 to 8 servings.

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CHOCOLATE PUDDING

½ cup Bisquick
¾ cup sugar
⅓ cup cocoa
1 cup cold water
2 cups milk
1 tsp. vanilla

Mix Bisquick, sugar, cocoa. Gradually stir in water and milk. Bring to boil over medium heat; boil 1 min. Add vanilla. Pour into sherbet glasses. Sprinkle with sugar. Cool. Top with whipped cream. 6 servings.

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UPSIDE-DOWN CAKE

Velvet Crumb is a favorite right side up and a double favorite upside down.

Heat oven to 350° (mod.). Melt 2 tbsp. butter in 8″ square pan or 9″ round layer pan. Sprinkle with ¼ cup brown sugar. Arrange over sugar mixture fresh or well drained canned fruit (peach slices, pineapple slices or chunks, or apricot halves). Make Velvet Crumb Cake batter (posted above). Pour over fruit. Bake 35 to 40 min., until toothpick stuck in center comes out clean. Invert at once on serving plate. Leave pan over cake a minute. Serve warm with plain or whipped cream.

Neat Trick: Dazzle the family with different designs on your upside-down cakes.

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CHOCOLATE CHIP COOKIES

All-time favorites for the cooky jar.

¼ cup soft butter
¾ cup brown sugar (packed)
1 egg
1½ cups Bisquick
½ cup chopped nuts
6-oz. pkg. semi-sweet chocolate pieces or one or two candy bars cut in small pieces

Heat oven to 375° (quick mod.). Mix well butter, sugar, egg. Stir in Bisquick, nuts, chocolate pieces. Drop with teaspoon 2″ apart on ungreased baking sheet. Bake about 10 min. until light brown. Makes 3 doz.

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CHOCOLATE DROP COOKIES

Use above recipe. Use granulated sugar in place of brown, omit chocolate pieces, and blend in 2 sq. unsweetened chocolate (2 oz.), melted. Do not overbake.

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COCONUT ORANGE DROPS

Use chocolate chip cookie recipe and omit chocolate; blend in 1 cup shredded coconut and 1 tbsp. grated orange rind. Do not overbake.

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DATE BARS

Nice as mother used to make—easier and quicker, too.

¼ cup butter
¾ cup sugar
1 egg
1⅓ Cups Bisquick
½ cup chopped nuts
1 cup cut-up dates

Heat oven to 350° (mod.). Mix thoroughly butter, sugar, egg. Stir in Bisquick, nuts, dates. Bake 25 min. in greased 8″ square pan. Cool about 1 hr. Cut in bars. Roll in confectioners’ sugar.