Recipe: Collection - Recipes (90!) Using Quick Biscuit Mix - Part 3 (LONG)

Collection - Recipes (90!) Using Quick Biscuit Mix - Part 3 (LONG)

SueA, CA (10:16:17 pm) : Here's a light one....From Bon Appetit March 1994
Light Chicken Pie with Green-Onion Biscuits
Buttermilk and reduced-fat baking mix lighten the biscuit topping on this
classic pie; its complemented by a healthful mixture of chicken and
vegetables
6 servings
FILLING
4 cups canned low-salt chicken broth
2 bay leaves
6 skinless boneless chicken breast halves (about 1 1/2 pounds)
1 tablespoon olive oil
2 medium leeks (white and pale green parts only), split lengthwise, thinly
sliced
2 carrots, diced
1 1/2 cups frozen corn kernels, thawed
1 cup frozen baby lima beans, thawed
l/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 tablespoon minced lemon peel
3 tablespoons cornstarch
BISCUITS
1 tablespoon olive oil
4 green onions, finely chopped
2 cups reduced-fat buttermilk baking mix
1/3 cup yellow cornmeal
2/3 cup buttermilk
FOR FILLING: Bring broth and bay leaves to boil in large saucepan over high
heat. Add chicken; reduce heat and simmer until chicken is just cooked
through, about 8 minutes. Transfer chicken to plate. Strain broth; reserve.
Heat oil in heavy large skillet over medium heat. Add leeks. Cover skillet
and cook leeks 5 minutes, stirting occasionally. Reserve 1/4 cup chicken
broth; add remaining broth to skillet. Add carrots, corn, lima beans,
parsley, thyme and lemon peel. Cover; simmer until vegetables are almost
tender, about 10 minutes. Uncover and cook until vegetables are very tender,
about 5 minutes longer.
Stir cornstarch and reserved 1/4 cup broth in small bowl until well blended.
Add to vegetable mixture and stir until slightly thickened, about 1 minute.
Remove from heat. Cut chicken into 1-inch pieces and add to skillet. Season
filling with salt and pepper. (Can be prepared 1 day ahead. Cover and
refrigerate.)
FOR BISCUITS: Preheat oven to 425 F. Heat oil in heavy small skillet
over medium heat. Add green onions and saute until wilted, about 2 minutes.
Cool onions briefly.
Combine baking mix and cornmeal in medium bowl. Add buttermilk and green
onions and stir just until dry ingredients are evenly moistened. Gently
knead mixture in bowl just until dough comes together. On lightly floured
surface, form dough into 9-inch long log; cut crosswise into 9 rounds.
Stir filling over low heat just until simmering; transfer to 8xSx2-inch
glass casserole. Arrange dough rounds atop filling. Bake until biscuits are
cooked through and golden, about 20 minutes.
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Betsy, NY (10:17:41 pm) :
Impossible Turkey And Stuffing Pie
From: Bisquick Recipe Club
6 servings
2 c Turkey; cooked;diced
1/2 ts Seasoned salt
1 c Prepared turkey stuffing
1/4 c Green onions; w/tops,sliced
1/2 c Green peas; cooked
1 c Milk
2 Eggs
1/2 c Bisquick
Heat oven to 400. Grease a 9" pie plate. Arrange turkey in plate; sprinkle
with seasoned salt. Separate stuffing into small pieces; arrange on turkey.
Top with onions and peas. Beat remaining ingred. until smooth, 15 sec. in
blender on high. POur into plate. Bake until knife inserted in center comes
out clean. 30-35 min. Cool 5 min. Sreve with hot turkey gravy. 6 servings.
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Annie, TX (10:18:03 pm) : Fast Goodies
2 c. Bisquick
1/2 c. melted butter
8 oz. sour cream
1/2 c. grated cheese
Mix everything together. Put into muffin tins. Bake at 450 for 10-12 min.
Good & easy!
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Betsy, NY (10:20:08 pm) :
Impossible Pecan Pie
4 Eggs
3/4 c Sugar
4 tb Butter
2 c Milk
1/2 c Bisquick
1 c Pecans
Grease 10 in. pie plate. Beat all ingredients except pecans, in blender
until smooth. Pour in pie plate add pecans and bake at 350 for 45 minutes or
until set.
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SueA, CA (10:21:48 pm) : Squash rolls
2 cups Bisquick
2/3 cup mashed, cooked squash (Hubbard or Butternut)
2 tablespoons butter or margarine
Heat oven to 450 degrees. Mix Bisquick and squash thoroughly. Gently smooth
dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough
into 12-inch circle; spread with 2 tablespoons butter or margarine,
softened. Cut into 12 wedges. Roll up, beginning at rounded edges. Place
rolls with point underneath about 1 inch apart on ungreased cookie sheet.
Bake until golden brown, 8 to 10 minutes. 12 rolls.
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Vicki,La (10:26:51 pm) : I got this recipe from Brenda,SC
VANILLA PUDDING COOKIES
1 pkg. (4serving size)jello Vanilla Instant Pudding and Pie Filling
(I think you can use any flavor)
1 cup buttermilk baking mix
1/4 cup vegetable oil
1 egg
Mix pudding mix and baking mix in large bowl.Stir in oil and eggs with
wooden spoon untill dough forms a ball. Shape into 1/2 inch balls and place
on ungreased cookie sheet. Flatten with the bottomof a glass. Sprinkle with
sugar or cany decors. Bake at 350 for 5 to 8 minutes.
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SueA, CA (10:28:07 pm) : Buttermilk Baking Mix
(from More-Make-A-Mix Cookery)
2 cups dry buttermilk powder
8 cup all-purpose flour
1/2 cup granulated sugar
8 teaspoons baking pwder
4 teaspoons baking soda
2 teaspoons salt
In large bowl, combine all ingredients. Stir with a wire whisk until evenly
distributed. Pour into a 12-cup container with a tight-fitting lid. Seal
container. Lavel with date and contents. Store in a cool dry place. Use
within 6 months. Makes about 10 1/2 cups mix.
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sara, ga (10:31:55 pm) : here's some more that look good!
IMPOSSIBLE PUMPKIN CHEESECAKE
1 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
1/2 c. Bisquick baking mix
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. vanilla
1 tsp. grated orange peel
3 eggs
1 (16 oz.) can pumpkin
Sour Cream Topping (see below)SOUR CREAM TOPPING:
1 c. dairy sour cream
2 tbsp. sugar
2 tsp. vanilla
Heat oven to 350 degrees. Lightly grease pie plate. Place all ingredients,
except topping in blender. Blend on high speed, stopping occasionally to
stir, until smooth; about 2 minutes. Pour into pie plate. Bake 45 minutes.
Mix together and pour over baked pie. Refrigerate 3 hours. Makes one (9
inch) pie.
IMPOSSIBLE CHERRY CHEESECAKE
1/3 c. milk
1 tsp. vanilla
1 egg
1/4 c. Bisquick mix
1 pkg. (8 oz.) cream cheese
1/2 c. sugar
Preheat oven to 350 degrees. Grease 8 inch pie pan. Place milk, vanilla,
egg, sugar and baking mix in blender. Mix and add cream cheese. Mix 2 more
minutes. Pour into pie plate. Bake until center is firm, 30-35 minutes.
Serve with cherry pie filling.
BISQUICK IMPOSSIBLE FRENCH APPLE PIE
6 c. tart apples
1 1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 c. sugar
2 tbsp. margarine
3/4 c. milk
1/2 c. Bisquick
2 eggs
STREUSEL TOPPING:
1 c. Bisquick
1/2 c. nuts
1/3 c. packed brown sugar
3 tbsp. firm butter or margarine
Heat oven to 325 degrees. Grease 10 x 1 1/2 pie plate. Mix apples and
spices; turn into plate. Beat all ingredients until smooth, 15 seconds in
blender or 1 minute with hand beater. Pour into plate. Mix until crumbly.
Sprinkle topping on pie. Bake until knife in center comes clean, 50-60
minutes.
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 hand beater. Pour into pie plate. Bake until
knife inserted halfway between center and edge comes out clean, 30-35
minutes. Let stand 5-10 minutes.
IMPOSSIBLE BACON PIE
12 slices bacon, fried and crumbled
1 c. shredded Swiss cheese
1/3 c. chopped onion
2 c. milk
1 c. Bisquick
4 eggs
1 tsp. salt
1/8 tsp. pepper
Heat oven to 400 degrees. Lightly grease pie plate. Sprinkle bacon, cheese
and onion in plate; beat remaining ingredients until smooth in blender. Pour
in plate. Bake until knife comes out clean, 35-40 minutes. Let stand 5
minutes. Yield: 6 servings.
IMPOSSIBLE PIZZA PIE
1 lb. bulk Italian sausage
1/4 c. chopped onion
1/2 c. chopped pepper
1/2 tsp. dried basil leaves
1/4 tsp. garlic salt
1 1/2 c. milk
1 c. shredded Mozzarella cheese
1/2 c. Parmesan cheese
1 (8 oz.) can stewed tomatoes,
drained and chopped
1/2 tsp. dried oregano leaves
3 eggs
1 c. Bisquick
Heat oven to 400 degrees. Grease a 10 inch pie pan. Cook and stir sausage
until brown; drain. Sprinkle sausage and Parmesan, onion, tomatoes, pepper,
basil, oregano, and salt in the pan. Beat eggs, milk, and baking mix until
smooth, 15 seconds in blender on high. Pour into pan. Sprinkle Mozzarella
cheese over top. Bake until a knife inserted in center comes out clean,
30-35 minutes. Cool 5 minutes. Makes 6-8 servings.
IMPOSSIBLE CAULIFLOWER QUICHE
1 (9 oz.) pkg. frozen cauliflower
1/3 c. chopped onion
1/2 c. chopped green pepper (optional)
1 c. shredded Colby or Cheddar cheese
1 c. milk
1/2 c. biscuit baking mix
3 eggs
1/2 tsp. salt
1/8 tsp. pepper
Place drained cauliflower in greased 9 inch pie plate. Sprinkle with onion,
green pepper, and cheese. Place remaining ingredients in blender, then cover
and whirl 15 seconds. Pour into pie plate. Bake in preheated 375 degree oven
for 20-25 minutes or until knife inserted in center comes out clean and top
is golden. Let stand 5 minutes before serving.
IMPOSSIBLE HOT DOG AND CHEESE PIE
1 lb. frankfurters, sliced
1/3 c. chopped onions, if desired
1 1/2 c. milk
3/4 c. biscuit mix
3 eggs
1 1/2 c. shredded cheese (about 6 oz.)
Grease 9 x 13 inch pan. Spread frankfurters and onions. In a bowl, mix milk,
biscuit mix, and eggs together. Beat until smooth. Pour into pan. Sprinkle
with cheese. Bake until knife inserted into center comes out clean, about 30
minutes. Cool 5 minutes. Makes 6 to 8 servings. Serve with ketchup or
mustard.
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SueA, CA (10:38:08 pm) : Beer Batter Fish
Vegetable oil
1 pound fish fillets or cooked large shrimp
3 to 4 tablespoons Bisquick baking mix
1 cup Bisquick baking mix
1 egg
1/2 teaspoon salt
1/2 cup beer
Heat oil (1 1/2 inches) in heavy saucepan or deep-fat fryer to 350 degrees.
Lightly coat fish with 3 to 4 tablespoons baking mix. Mix 1 cup baking mix,
the egg, salt and beer until smooth. Dip fish into batter, letting excess
drip into owl. Fry fish until golden brown, about 2 minutes on each side;
drain. Serve with soy sauce or vinegar, if desired. 3 or 4 servings.
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SueA, CA (10:44:06 pm) : Swiss Bacon Squares
2 cups Bisquick baking mix
1/2 cup cold water
1 package (8ounces) natural Swiss cheese slices
1 pound bacon, crisply fried and crumbled
4 eggs
1/2 cup milk
1/2 teaspoon onion salt
Heat oven to 425 degrees. Grease baking dish, 13 x 9 x 2 inches. Mix baking
mix and water until soft dough forms; beat vigorously 20 strokes. Gently
smooth into ball on floured cloth-covered board. Knead 10 times. Pat in dish
with floured hands, pressing inch up sides. Top with cheese slices,
overlapping edges; sprinkle with bacon. Mix remaining ingredients; pour over
bacon. Bake until knife inserted near center comes out clean, about 20
minutes. 6 to 8 servings.
High Altitude (3500 to 6500 feet): Use cup boiling water to nake dough.
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Betsy, NY (10:44:07 pm) :
From zunar5j@mail.alphagate.com (Barbara Gibson)
Newsgroups rec.food.cooking
BLUEBERRY PINWHEEL ROLLS
2 cups all purpose biscuit mix (Bisquick)
2 tablespoons sugar
2 teaspoon grated orange peel
1/2 cup plus 2 tablespoons milk
1/4 cup butter or margarine, melted
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup choppped pecans (I substituted walnuts)
1 cup fresh blueberries, rinsed and drained
Combine biscuit mix, sugar and orange peel in a bowl. Add milk; stir
with a fork until a dough is formed. Turn dough into a lightly
floured surface. Shape into a ball and knead until dough is smooth.
Roll dough into a rectangle, 18 x 10 inches. Brush dough with melted
butter. Mix brown sugar, cinnamon, pecans and blueberries and spoon
over dough. Rll up jelly roll fashion and cut into 12 equal pieces.
Put each piece cut side up into a well greased muffin pan well or
paper baking cup lined muffin pan well. Bake at 425*F 15 to 20
minutes. Remove from muffin pans. Serve warm.
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SueA, CA (10:47:33 pm) : Swiss Bacon Squares
2 cups Bisquick baking mix
1/2 cup cold water
1 package (8ounces) natural Swiss cheese slices
1 pound bacon, crisply fried and crumbled
4 eggs
1/2 cup milk
1/2 teaspon onion salt
Heat oven to 425 degrees. Grease baking dish, 13 x 9 x 2 inches. Mix baking
mix and water until soft dough forms; beat vigorously 20 strokes. Gently
smooth into ball on floured cloth-covered board. Knead 10 times. Pat in dish
with floured hands, pressing inch up sides. Top with cheese slices,
overlapping edges; sprinkle with bacon. Mix remaining ingredients; pour over
bacon. Bake until knife inserted near center comes out clean, about 20
minutes. 6 to 8 servings.
High Altitude (3500 to 6500 feet): Use cup boiling water to nake dough.
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Betsy, NY (10:49:21 pm) :
From zunar5j@mail.alphagate.com (Barbara Gibson)
Newsgroups rec.food.cooking
BLUEBERRY ICE
1 quart blueberries
1 quart water
2 cups sugar
Boil sugar and water together for 5 minutes. Boil blueberries in
small amount of water until soft. Press through a sieve. Add to
syrup. Taste to check sweetness. Cool and freeze.
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FRESH BLUEBERRY FLAN
Prep Time: 30 Minutes Bake Time 12 Minutes
Chill Time: 3 Hours
1 cup all purpose flour
2 tablespoon icing sugar
1/2 cup butter
1 package (6 serve size) Jello Vanilla Pudding and Pie Filling
2 cups milk
2 cups fresh blueberries
1/2 cup apple jelly
2 tablespoons orange liqueur
Sift the flour and sugar; cut in butter until mixture resembles coarse
meal. Press firmly into 9 inch flan pan. Chill 30 minutes. Bake at
425*F for 10 minutes or until golden, Cool.
Prepare pudding with milk, Place plastic wrap on pudding surface;
chill 30 minutes. Whisk until smooth; pour into shell. Chill 10
minutes.
Top with berries. Melt jelly and liqueur over low heat. Cool and
spoon over fruit. Chill before serving. Makes 8 servings.
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BLUEBERRY CHEESEBREAD
2 cups flour
1 cup sugar
1 /2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon orange rind, grated
1 cup sharp cheddar cheese, grated
3/4 cup orange juice
2 tablespoon margarine, melted
1 egg
1 cup fresh or frozen blueberries
Combine flour, sugar, baking powder, soda, salt, orange rind and
cheese and mix together. Add juice, shortening and egg. Beat until
smooth. Carefully fold in blueberries. Pour into a well greased 1
1/2 quart baking dish (Round is great)
Bake at 350*F for 55-65 minutes or until bread is firm to the touch.
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BLUEBERRY BUTTERMILK TEACAKES
2 cup flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon orange peel, grated
1 teaspoon salt
1/4 teaspoon baking soda
1/3 cup shortening
3/4 cup buttermilk
1 egg, beaten
1 cup blueberries
3 talespoon butter, melted
3 tablespoon sugar
1/4 teaspooon cinnamon
1/8 nutmeg
In a large bowl, combine first 6 ingredients. Cut in shortening until
mixture resembles coarse meal. Combine buttermilk and egg and mix
into dry ingredients. Stir in blueberries.
Gently knead on floured surface 5 to 6 times. Pat into 1/2 inch
thickness and cut into 2 to 3 inch circles. Place on greased cookie
sheet. Bake at 400*F for 20 minutes.
Combine melted butter, sugar, cinnamon and nutmeg and brush over warm
teacakes.
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BLUEBERRY JELLY
1 large lemon, sliced
3 quarts blueberries
3 pounds tart apples
sugar (about 4 1/2 cups)
Paraffin (optional)
Pour enough water over lemon slices to just cover (about 1 cup).
Cover and refrigerate 12 hours or overnight.
Pick over blueberries, discarding blemished berries. Rinse and drain.
Put into saucepan.
Wash apples; remove stems, blossom ends and blemished portions.
Cut apples into quarters, put into a saucepan and cover with water
(about 2 1/2 cups). Cook covered, until apples are soft.
Drain liquid from lemon slices and stir into blueberries. (Discard
lemon peel) Cook covered, until berries are soft and juices flow
freely.
Pour both mixtures into a jelly bag* and let drain 6 to 12 hours.
(There should be 6 cups juice)
To make jelly: measure half the juice into a 2 quart saucepan and
bring rapidly to a boil. Then to each cup of juice, add 3/4 cup sugar
and stir until mixture responds to jelly test** or registers a
temperature on a candy thermometer which is 8*F higher then boiling
temperature of water in your locality. Remove from heat; skim foam
from suface. Pour jelly into hot sterlized glasses or jars. Seal
jars immediately or cover jelly with melted paraffin. repeat jelly
making, using remaining juice. Cool and store.
*To make a jelly bag if a commerical bag with frame is not available,
cut a double thickness of cheesecloth about 36 inches long and fold in
half. Dip cloth into hot water and wring well. Put a large strainer
or colander over a large bowl and lay the cloth in the strainer or
colander. Ladle cooked fruit carefully into cheesecloth. Gather
together the 4 corners of the cloth and tie firmly. Allow juice to
drip through cloth into the bowl; do not squeeze.
**To test jelly, dip a small amount of boiling syrup from saucepan
with a cool metal spoon and slowly pour it back into the saucepan from
edge of spoon. Jelly is sufficiently cooked when drops of syrup run
together and fall from spoon in a sheet. Remove from heat.
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Blueberry fancier will delighted with this new idea for a fruit salad.
BLUEBERRY APRICOT NECTAR MOLD
1 envelope unflavored gelatin
1 can (12 ounces) apricot nectar
1 tablespoon lemon juice
1/4 teaspoon salt
1 package (3 ounces) cream cheese, softened
1/2 cup dairy sour cream or dairy sour half and half
1 1/2 cups fresh blueberries
Salad greens
Soften gelatin in 1/4 cup apricot nectar
Heat remaining nectar to boiling; add gelatin and stir until
dissolved.
Stir in lemon juice and salt. Chill until slightly thickened.
Beat cheese until light; blend in sour cream. Add gelatin mixture
gradually, beating until smooth. Chill until slightly thickener. Mix
in blueberries. Turn into a 3 cup mold or individulal molds; chill
until firm. Unmold and serve on crisp salad greens.
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SPARKLING FRESH PEACH MOLD
2 envelopes unflavored gelatin
1/4 cup sugar
3/4 cup water
3 cup white grape juice
1/4 cup lemon juice
4 medium peaches, peeled and sliced
1 1/2 cups blueberries
Lettuce
Blend gelatin and sugar in a saucepan. Mix in water; stir over low
heat until gelatin and sugar is completely dissolved. Remove from
heat and stir in grape juice and lemon juice. Chill until the
consistency of a unbeaten egg white.
Arrange half of the sliced pleaches and blueberries in a 1 1/2 quart
ring jelly mold. Spoon one half of the chilled gelatin over the
fruit. Arrange the remainig fruit in the mold and spoon remaining
fruit over fruit. Chill until firm. Unmold and garnish with crisp
lettuce. Serve with desired dressing.
About 8 servings.
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SueA, CA (10:50:36 pm) : How I make easy sourdough pancakes.
Take the 1 cup milk called for in the standard recipe and warm it up.
Dissolve 1 package of yeast in the milk, let sit about 5 minutes. Mix with
mix and let sit for about 1/2 hour. When ready to cook mix in the eggs (best
at room temperature)
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SueA, CA (11:10:16 pm) : BLUEBERRY COBBLER
1/2 cup sugar
1 tablespoon cornstarch
4 cups fresh or frozen (thawed) blueberries
2 tablespoons water
1 cup Bisquick baking mix
1 tablespoon sugar
1/4 cup milk
1/4 cup dairy sour cream
Heat oven to 425 . Grease 1 l/2 -quart round casserole. Mix 1/2 cup sugar
and the cornstarch in 2-quart saucepan; stir in blueberries and water. Heat
to boiling, stirring constantly. Boil and stir 1 minute. Pour into
casserole. Mix remaining ingredients until soft dough forms. Drop dough by 6
spoonfuls onto hot blueberry mixture. Bake until golden brown, about 20
minutes. Serve with cream if desired. 6 servings.
High Altitude Directions (3500 to 6500 feet): Heat oven to 450degrees.
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(11:13:55 pm) : Easy Biscuits
6 cups Bisquick or other good quality mix
1 cup sugar
1 good quality beer at room temperature (not
flat)
3/4 stick butter or butter-flavored
shortening
Preheat oven to 375 or 400 degrees. Melt
butter and cover the bottom of a jelly-roll
pan (straight sided baking sheet) Mix dry
ingredients well in large bowl. Add beer as
needed to form a wet, sticky dough when in
Arizona, I use a whole beer). Mix as little
as possible. Turn out on floured surface,
pat to a 1/2" to 1" thickness and cut with
cookie cutter or a water glass. Place
slightly separated on cookie sheet. Bake
10-12 minutes, until just lightly brown.
Don't overcook so they won't dry out.
I discovered that if these are allowed to sit
out a little before baking, they really rise.
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SueA, CA (11:19:40 pm) : Cape Cod Applesauce Cake
1 1/2 cups Bisquick baking mix
1/2 cup brown sugar (packed)
1 egg
2 tablespoon water
1/2 cup applesauce
2 tablespoon shortening
1 teaspoon vanilla
1/2 teaspoon cinnamon
Cinnamon Candy Frosting
Heat oven to 350 degrees.
Blend all ingredients except frosting in large mixer bowl on low speed 1/2
minutes, scraping bowl frequently. Beat 4 minutes medium speed.
Pour batter into greased and floured square pan 8 x 8 x 2 inches, or round
layer pan, 9 x 1 1/2 inches.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out
clean. Cool. Frost with Cinnamon Candy Frosting. Refrigerate.
Cinnamon Candy Frosting
3 tablespoons cinnamon candies
1 tablespoon light corn syrup
1 tablespoon water
1 egg white
Heat candies, syrup and water in small saucespan over medium heat just to
boiling, stirring constantly. Remove from heat. (Candies will not be
completely dissolved.) In small mixer bowl beat egg white on high speed
until stiff. Continue beating pouring hot syrup very slowly in a thin stream
into beaten egg white. beat on high speed until soft peaks form.
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SueA, CA (01:43:52 am) : Lemon-Blueberry Crepes
1 package (3 ounce) cream cheese, softened
1 1/2 cups half-and-half
1 tablespoon lemon juice
1 package (3 3/4 ounces) lemon instant pudding and pie filling
Crepes
1 cup blueberry pie filling
Beat cheese, half-and-half, lemon juice and pudding and pie filling (dry) on
low speed until well blended, about 2 minutes. Refrigerate at least 30
minutes.
Prepare Crepes. Spoon about 2 tablespoons of the pudding mixture onto each
crepe; roll up. Top with remaining pudding mixture and garnich with pie
filling. 6 servings.
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SueA, CA (01:55:27 am) : OATMEAL-FUDGE BARS
2 cups packed brown sugar
3/4 cup margarine or butter, softened
2 eggs
2 teaspoons vanilla
2 1/2 cups Bisquick baking mix
3 cups quick-cooking oats
I package ( 12 ounces) semisweet
chocolate chips
1 cup sweetened condensed milk
2 tablespoons margarine or butter
1/2 teaspoon salt
1 cup chopped nuts
2 teaspoons vanilla
Heat oven to 350 . Grease jelly roll pan, 15/2 x 10 1/2 x 1 inch. Mix sugar,
3/4 cup margarine, the eggs and vanilla. Mix in baking mix and oats;
reserve.
Heat chips, milk, 2 tablespoons margarine and the salt in 2-quart saucepan
over low heat, stirring constantly, until smooth. Stir in nuts and vanilla.
Press about 2/3 of the oatmeal mixture in pan with greased hands. Spread
chocolate mixture over oatmeal layer. Drop remaining oatmeal mixture by
tablespoonfuls onto top. Bake until light brown, about 30 minutes. Cool
completely; cut into bars, about 2x 1 inch. 75 cookies.
High Altitude Directions (3500 to 6500 feet): Heat oven to 375 . Decrease
brown sugar to 1 3h cups and baking mix to 2 cups; add '/: cup Gold Medal
all-purpose flour. Bake about 25 minutes.
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END OF FILE (Part 3 of 3)
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