Pineapple and apple
Mix all ingredients. Let stand at room temperature ½ to 1 hr. before serving. Make Shortcake dough (recipepage 18). Cut individual shortcakes. Split while piping hot and serve shortcake style with the fruit mixture.6 servings.
Peach and Orange
Heat oven to 450° (hot). Make Shortcake dough (recipepage 18)—except add grated rind of 1 orange to Bisquick before adding liquid. Spread dough in greased 13×9½×2″ pan. Sprinkle with 2 tbsp. sugar, if desired. Bake10 to 12 min.Cut into 12 squares. For each serving, spoon sliced peaches between 2 squares and on top. Top with whipped cream.6 servings.
Make Shortcake dough (recipepage 18). Cut individual shortcakes. Split layers. Spoon frozen strawberries and commercial sour cream between layers and over top.
Velvet crumb cake
Making velvet crumb cake
Heat oven to 350° (mod.). Grease and flour a square pan, 8×8×2″ or a round layer pan, 9×1½″. 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. Bake35 to 40 min.
While cake is warm spread on any one of these toppings and broil 3″ from heat.
Honey Crisp Topping: Cream until fluffy 3 tbsp. soft butter and ⅓ cup honey. Mix in thoroughly ¼ cup shredded coconut, ½ cup crushed Wheaties, and ½ cup drained crushed pineapple.
Broiled Orange Glaze: Mix 2 tbsp. soft butter, 3 tbsp. Bisquick, ¼ tsp. cinnamon, 2 tbsp. grated orange rind, and ¼ cup brown sugar (packed).
Broiled Peanut Butter Topping: Mix 2 tbsp. soft butter or other shortening, ⅓ cup brown sugar (packed), 2 tbsp. cream or top milk, ½ cup chopped peanuts, and 2 tbsp. peanut butter.
Peach-Apricot Jam Topping: Spread ½ cup apricot or peach jam or preserves over the hot cake.
Streusel Topping: Mix with fork ¼ cup Bisquick, 2 tsp. cinnamon, 2 tbsp. brown sugar, and 1 tbsp. soft butter. Sprinkle on cake before baking.
Upside-down cake
Melt over low heat 2 tbsp. butter in an 8″ square pan. Sprinkle with ¼ cup brown sugar. Arrange fresh or well drained canned fruit over sugar. Make Velvet Crumb Cake (recipepage 20)—except pour batter over fruit in pan. Bake35 to 40 min.Invert pan at once on serving plate. Allow pan to remain over cake for a few minutes.
Orange-nut velvet crumb cake
Make Velvet Crumb Cake (recipepage 20)—except add ½ tsp. nutmeg, ½ tsp. orange extract, ½ cup seedless raisins or currants, ¼ cup chopped nuts, and 2 tbsp. grated orange rind with the shortening. Bakeabout 30 min.Serve warm with whipped cream.
Make Velvet Crumb Cake (recipepage 20)—except add ⅓ cup cocoa to the Bisquick. Pour half of batter into prepared pan. Spread with half of Chocolate Coconut Topping (recipe below). Pour remaining batter into pan. Bake35 to 40 min.Immediately spread with rest of topping. Serve warm.
Chocolate-Coconut Topping: Mix ½ cup (½ pkg.) semi-sweet chocolate pieces, melted, ⅓ cup water, 2 cups finely chopped coconut.
Make Velvet Crumb Cake (recipepage 20)—except use ¾ cup brown sugar (packed) in place of white. Add ½ tsp. cinnamon, ¼ tsp.eachcloves, allspice, and nutmeg with Bisquick. Bakeabout 30 min.Serve warm with a topping.
Make Velvet Crumb Cake (recipepage 20). Cut cake into 6 to 9 pieces while still warm. Spoon sweetened sliced strawberries between split pieces and on top.
Yeast Rolls
1. Dissolve 1 pkg. active dry yeast in ¾ cup warm water (not hot—105° to 115°). Mix in 2½ cups Bisquick. Beat vigorously.
1. Dissolve 1 pkg. active dry yeast in ¾ cup warm water (not hot—105° to 115°). Mix in 2½ cups Bisquick. Beat vigorously.
2. Turn dough onto surface well dusted with Bisquick. Knead until smooth, about 20 times.
2. Turn dough onto surface well dusted with Bisquick. Knead until smooth, about 20 times.
3. Shape into 12 pan rolls. Place in greased 8″ round layer pan.
3. Shape into 12 pan rolls. Place in greased 8″ round layer pan.
4. Place pan of rolls on wire rack over a bowl of hot water and cover with towel; let rise about 1 hr.Heat oven to 400° (mod. hot). Bake10 to 15 min., until a rich golden brown. Brush with butter after baking. Serve hot.Makes 16.
4. Place pan of rolls on wire rack over a bowl of hot water and cover with towel; let rise about 1 hr.
Heat oven to 400° (mod. hot). Bake10 to 15 min., until a rich golden brown. Brush with butter after baking. Serve hot.Makes 16.
1. Water temperature for dissolving yeast is right when it is slightly warmer than lukewarm. Too hot water kills the yeast; too cool water retards rising.
2. Rolls are ready to bake when dough is puffy and light and slight indentation remains in dough when pressed gently with finger.
Crescent rolls
Roll dough into 12″ circle. Cut into 16 wedges. Beginning at wide side roll toward point. Place on greased baking sheet with point underneath.
Clothespin rolls
Divide dough into 16 to 18 strips. Roll each on board with palms of hands into 12″ lengths. Wrap strips around greased clothespins so edges barely touch.
Knots
Make strips (as above). Twist and tie each strip into a knot. Press ends down on greased baking sheet.
(Makes four 10″ Pizzas)
Pizza
Follow directions for Yeast dough (recipepage 23) through the kneading. Divide dough into 4 pieces. Roll each piece paper-thin into a circle, about 10″ in diameter. Place on ungreased baking sheets or in shallow pie pans. No rising! Top with:
Mix onion, garlic, tomato sauce, salami, salt, and pepper and spread on dough. Sprinkle grated cheese over all or lay cheese strips on top. Sprinkle with oregano to desired taste.Heat oven to 425°(hot). Bake15 to 20 min., until crust is brown and filling hot and bubbly. Serve immediately. Unbaked pizza may stand while others are baking.
Divide dough into 8 pieces and roll each piece into 5″ circles. Spread with filling and bake.
Divide dough in half and roll each part on a baking sheet as thin as desired. Spread with filling.
Bread sticks
Follow directions for Yeast dough (recipepage 23). Divide dough into 16 equal parts. Roll each piece between hands into pencil-like strips 8″ long. Melt ¼ cup butter. Spread part of butter in bottom of 13×9½×2″ oblong pan. Put strips of dough in pan. Brush tops with rest of butter. Sprinkle with caraway seeds, poppy seeds, celery seeds, sesame seeds, or garlic salt. Cover with damp cloth. Let rise in warm place (85°) until light, about 1 hr.Heat oven to 425°(hot). Bake15 min., until light golden brown. Turn oven off. Allow bread sticks to remain in oven 15 more minutes to crisp.
Follow directions for Yeast dough (recipepage 23)—except add ¼ tsp. nutmeg, ½ tsp. sage, and 1 tsp. caraway seeds to the Bisquick.
Follow directions for Yeast dough (recipepage 23)—except add 2 level tbsp. prepared mustard. Divide dough into 8 pieces; shape like a hot dog bun.
Follow directions for Yeast dough (recipepage 23)—except add ½ cup finely chopped onion and use 2⅔ cups Bisquick. Divide dough into 10 portions and shape in oblongs or rounds. Good with wieners and hamburgers.
Hawaiian yeast Rolls
Mix pineapple, ½ cup brown sugar, and ¼ cup butter. Divide among 12 large greased muffin cups. Prepare dough by dissolving yeast in water. Mix in egg, 1 tbsp. sugar, and Bisquick; beat vigorously. Turn dough onto surface well dusted with Bisquick. Knead until smooth, about 20 times. Roll into a rectangle, 16×9″. Spread with rest of ingredients. Roll up tightly beginning at wide side. Seal well by pinching edge of dough into roll. Slice into 12. Place in prepared muffin cups. Place pan of rolls on wire rack over bowl of hot water and cover with towel; let rise 1 hr.Heat oven to 400°(mod. hot). Bake15 min.Invert pan; serve.
Melt butter; add brown sugar and corn syrup. Bring syrup mixture to a rolling boil. Spread in 8″ round layer pan. Add pecans. Dissolve yeast in warm water. Mix in Bisquick and beat vigorously. Turn dough onto surface well dusted with Bisquick. Knead until smooth, about 20 times. Roll out into rectangle, 16×9″. Spread with butter, sugar, and cinnamon. Roll up tightly beginning at wide side. Seal well by pinching edge of dough into roll. Slice into 10 slices. Place in pan. Place pan of rolls on wire rack over bowl of hot water and cover with towel; let rise 1 hr.Heat oven to 400°(mod. hot). Bake20 to 25 min.Invert pan and serve rolls warm.
Oranges and rolls
Follow recipe for Hawaiian Yeast Rolls (above)—except substitute ½ cup orange juice, ½ cup sugar, and 2 tbsp. grated orange rind for the first two ingredients. Mix the orange juice, ½ cup sugar, orange rind, and ¼ cup butter in saucepan. Cook 2 min. over low heat. Divide among 12 muffin cups.
Berries and pie slice
Blend in saucepan sugar, gelatin, raspberries. Bring to full rolling boil, stirring constantly. Cool pan in cold water until mixture mounds slightly when dropped from a spoon. Add cream of tartar to egg whites, beat until frothy. Gradually beat in sugar and beat until meringue holds stiff peaks. Fold berry mixture into meringue. Carefully fold in whipped cream. Pile into cooled baked Short Pie shell (recipe below). Chill several hours until set.
Short pie shell
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 dough evenly into pie pan, bringing up dough to edge of pan. This may seem skimpy but will not be when baked. Flute edges. Bake8 to 10 min.Fill with ice cream or other fillings.
Fruit cobbler
Heat oven to 400° (mod. hot). Heat 2½ cups (no. 2 can) canned fruit or berries and juice (or 3 cups fresh fruit and ¾ cup water). Sweeten to taste. Blend in 1 tbsp. cornstarch dissolved in 2 tbsp. cold water. Bring to a boil; boil 1 min. Pour into 2-qt. baking dish. Dot with butter. Sprinkle with cinnamon. Drop ½ Fruit Shortcake Dough (recipepage 18) by spoonfuls over top. Bake about20 min.Serve hot with cream.6 to 8 servings.
Prepare Short Pie dough (above)—except divide dough into 6 parts. Flatten each part into 3 or 4″ rounds on baking sheet. Flute edges. Bakeabout 8 min.Serve on top of your favorite cooked fruit filling.6 servings.
Heat oven to 350° (mod.). Mix 1 cup brown sugar, water, and butter in saucepan. Boil 5 min. Pour into 8″ square pan. Mix rest of ingredients in bowl. Spoon batter on top of sugar mixture. It will sink into the liquid and will spread out as it bakes. Bake45 min.Serve warm with plain or whipped cream.9 servings.
Heat oven to 450° (hot). Make Rolled Biscuit dough (recipepage 3). Roll dough ¼″ thick. Cut into biscuits 1″ in diameter. Place on baking sheet. Bake6 to 8 min.Immediately split each baked biscuit. Spread with sea food mixture. Sprinkle with grated sharp cheese, if desired. Replace tops. Return to oven to heat through. Serve piping hot.Makes about 60 tinybiscuits.
Shrimp Spread: Mix ½ cup flaked cooked shrimp (5-oz. can), 1 tbsp. chopped pimiento, 1 tbsp. lemon juice, 3 tbsp. mayonnaise, and salt and pepper to taste.
Crabmeat Spread: Use crabmeat in place of shrimp in the above spread.
Pronto puppies
Heat deep fat to 375°. Blend egg, milk. Stir in dry ingredients. Dip frankfurters in batter. Fry until brown,2 to 3 min.on each side. Serve miniature franks on cocktail picks. Slice large franks. To reheat: Place in 400° oven about 5 min.
Doughnuts
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.
Fritters
Mix 2 cups Bisquick, ⅔ cup milk, 1 egg until well blended (batter will be lumpy). Stir in 2 cups fruit or cooked vegetables, drained. Drop by small teaspoonfuls into deep hot fat (360 to 375°). Turn and fry until golden brown on both sides. Drain on absorbent paper. Serve hot with syrup or confectioners’ sugar.Makes 2 dozen.
For the crispiest coating you ever tasted, roll fresh fish, sea food, chicken, or meat generously in Bisquick. Fry in a small amount of fat until golden brown on both sides. Turn only once. Use leftover dredgings for making gravy.
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