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| committer | nfenwick <nfenwick@pglaf.org> | 2025-02-04 02:49:22 -0800 |
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diff --git a/old/62841-0.txt b/old/62841-0.txt deleted file mode 100644 index 48b88fa..0000000 --- a/old/62841-0.txt +++ /dev/null @@ -1,2446 +0,0 @@ -Project Gutenberg's Betty Crocker's Bisquick Cook Book, by Anonymous - -This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org/license - - -Title: Betty Crocker's Bisquick Cook Book - 157 Recipes and Ideas - -Author: Anonymous - -Release Date: August 3, 2020 [EBook #62841] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK BETTY CROCKER'S BISQUICK COOK BOOK *** - - - - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - - - - - - - - - _Betty Crocker’s_ - Bisquick - Cook Book - - - 157 Recipes and Ideas - _from Betty Crocker - of General Mills_ - - © 1956 GEN. MILLS INC. - - [Illustration: Betty Crocker] - -“You do so many nice special things for the family more often, because -you start so far ahead with Bisquick!” - - _Betty Crocker_ - of General Mills - - [Illustration: _These and other recipes are also on the Bisquick - box._] - - [Illustration: PANCAKES] - -Beat 2 cups Bisquick, 1 egg, 1⅔ cups milk with rotary beater until well -blended. Pour batter onto heated griddle. Turn pancakes when bubbles -appear. _Makes about 18 4″ pancakes._ For thinner pancakes use 2 cups -milk. - - [Illustration: MUFFINS] - -Heat oven to 400° (mod. hot). Blend together 2 tbsp. sugar, 1 egg, ¾ cup -milk, 2 cups Bisquick. Then beat vigorously 30 seconds. _For richer -batter_, add 2 tbsp. more sugar, 2 tbsp. melted shortening or salad oil. -Fill 12 well greased muffin cups ⅔ full. Bake _15 min._ - - [Illustration: WAFFLES] - -Beat 2 cups Bisquick, 1⅔ cups milk, 1 egg, 2 tbsp. salad oil or melted -shortening with rotary beater until well blended. Spoon onto hot waffle -baker. _Makes 2 large or 6 small._ - - [Illustration: COFFEE CAKE] - -Make Muffin batter. Spread into greased 9″ round layer pan or 8 or 9″ -square pan. Sprinkle with mixture of: 2 tsp. cinnamon, ¼ cup sugar, 2 -tbsp. Bisquick, 2 tbsp. soft butter. Blend with fork until crumbly. Bake -_20 to 25 min._ - - [Illustration: DUMPLINGS] - -Mix 2 cups Bisquick, ¾ cup milk well with fork. Drop tablespoonfuls -gently onto boiling stew. Cook over low heat 10 minutes, uncovered and -10 minutes covered. Let stew bubble gently. _Makes 10 to 12._ - - - - - HOW TO MAKE GOOD BISCUITS - - - HEAT OVEN TO 450° (HOT) - - [Illustration: Step 1] - -Add ⅔ cup milk _all at once_ to 2 cups Bisquick. Stir with fork into a -soft dough. - -Beat dough 15 strokes. It will be stiff and sticky. - - [Illustration: Step 2] - -Roll dough around on cloth-covered board lightly dusted with Bisquick to -prevent sticking. - - [Illustration: Step 3] - -Knead gently 8 to 10 times to smooth up dough. - - [Illustration: Step 4] - -Roll ½″ thick. Biscuits double in size in baking. Dip cutter in -Bisquick. Cut close together to save rerolling. - -Bake on ungreased shiny baking sheet _10 to 15 min._; close together for -soft sides, 1″ apart for crusty sides. _Makes 12 2″ biscuits._ - - [Illustration: 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. - - - - - _What’s for Dinner?_ - HOT BREADS - - - - -_How to be Famous at Home—serve tender fragrant hot breads with your -dinner._ - _Betty Crocker_ - - - DINNER BISCUITS - -_Just a bit richer._ - -Make Biscuits (p. 3)—_except_ add ¼ cup _soft_ butter or shortening or 3 -tbsp. salad oil to Bisquick before mixing. - - [Illustration: HERB BISCUITS] - -Make Biscuits (p. 3)—_except_ mix ¼ tsp. nutmeg, ½ tsp. crumbled dry -sage, 1¼ tsp. caraway seeds with Bisquick. Good with muffins, too. - - [Illustration: CHEESE BREAD] - -_Wonderful warm, sliced ½″ thick._ - - 1 egg, beaten - 1½ cups milk - 3¾ cups Bisquick - ¾ cup grated sharp cheese - -Heat oven to 350° (mod.). Blend all together. Beat 30 seconds, until -well blended. Pour into well greased, waxed paper-lined 9x5x2½″ loaf -pan. Bake _1 hr._ When serving cold, slice thin. - - - CRANBERRY MUFFINS - -Mix ¾ cup raw cranberries (cut in halves or quarters) and ½ cup -confectioners’ sugar. Let stand ½ to 1 hr. Then fold into Muffin batter -(p. 2). Bake. - - - BUTTERMILK BISCUITS - -Make Biscuits (p. 3)—except use ¾ cup buttermilk for liquid. - - [Illustration: CORN STICKS OR MUFFINS] - -Heat oven to 450° (hot). Make Muffin batter (p. 2)—except substitute ¾ -cup corn meal for ¾ cup Bisquick. Bake 15 min. in greased muffin or corn -stick pans. Bake it in a round layer pan and you’ve got corn bread. - - - SO NICE TO COME HOME TO - - Old-fashioned Beef Stew - Hot Biscuits (p. 3) - (or any hot bread on this page) - Cabbage-Radish Slaw - Pineapple Upside-down Cake (p. 18) - - - BUTTER STICKS - -_Different and delicious._ (_Pictured on inside of back cover._) Make -Biscuit dough (p. 3). Roll into 10x6″ rectangle. Cut in half lengthwise. -Cut each half into 12 strips. Melt ⅓ cup butter; pour half of it into -13x9½x2″ oblong pan. Place strips in pan. Pour remaining butter over -tops. Bake. - -_Neat Trick:_ Make same as Butter Sticks—_except_ cut in squares, -triangles, rounds. Or use your cooky cutters and have fun. - - - QUICK PARKERHOUSE ROLLS - -_Look like rolls—taste like biscuits._ - -Make Biscuit dough (p. 3). Roll ¼″ thick. Cut with 2½″ cutter. Butter -lightly and fold in half. Place close together in ungreased round layer -pan or square pan. _Bake 10 min._ - - - - - MAIN DISHES - - - - -_Big-hearted dishes ... bright and cheerful!_ - _Betty Crocker_ - - - CHICKEN POT PIE - - ¼ cup chicken fat or butter - ¼ cup Bisquick - 1½ tsp. salt - ¼ tsp. pepper - 2 cups chicken stock - ⅔ cup cream - 3 to 4 cups chicken (large pieces) - -Heat oven to 450° (hot). Heat chicken fat; blend in Bisquick, salt, -pepper. Take from heat. Stir in chicken stock, cream, chicken. Bring to -boil; boil 1 min., stirring constantly. Pour into oblong baking dish. -Cover with Chicken or Meat Pie topping (p. 6). Bake _15 min._ _4 to 6 -servings._ - - - DOUBLE CHICKEN POT PIE - -Multiply the chicken flavor by adding 3 to 4 tbsp. chicken fat to -Bisquick when making topping. - - [Illustration: FAVORITE PORK AND DUMPLINGS] - - 6 pork steaks or chops - 1 med. onion, thinly sliced - ¼ cup water - -Brown meat in deep skillet or heavy kettle. Season with salt and pepper; -add onion and water. Cover skillet; simmer until meat is tender (40 to -50 min.). Add 1½ to 3 cups water. Make Dumplings (p. 2). Drop dumplings -on top of hot mixture. Cook. Thicken liquid with Bisquick for gravy. -Season. _6 servings._ - -_Color Note_: Add ¼ cup chopped parsley or chives to dumplings. - - [Illustration: SALMON RABBIT PIE] - - 1-lb. can salmon, drained, boned, and flaked - 1 cup cooked peas (8-oz. can), drained - 2 tbsp. finely chopped green pepper - 1 cup grated cheese (¼ lb.) - ½ cup milk - 2 tbsp. mayonnaise - ⅓ cup milk - 1 cup Bisquick - -Heat oven to 450° (hot). Mix salmon, peas, green pepper; spread in -greased 10x6” baking dish. Blend cheese, ½ cup milk; pour over salmon. -Mix mayonnaise, ⅓ cup milk, Bisquick with fork. Drop with spoon on -salmon mixture. Bake 10 to 15 min., until browned. _6 servings._ - - [Illustration: CORN AND SHRIMP CASSEROLE] - - ⅓ cup chopped green pepper - 2 tbsp. finely chopped onion - 2 tbsp. fat - 2 tbsp. Bisquick - 1 tsp. salt - ¼ tsp. pepper - 2 cups cream-style corn (no. 303 can) - 1 egg, slightly beaten - 1½ cups cleaned raw or cooked shrimp - -Heat oven to 450° (hot.) Sauté green pepper and onion in hot fat. Blend -in Bisquick, salt, pepper. Add corn. Stir until mixture boils. Take from -heat; gradually stir mixture into egg. Add shrimp; pour into greased -1½-qt. baking dish. Cover with Meat Pie topping (p. 6). Bake _15 min._ -_4 to 6 servings._ - - - SUNDAY DINNER ON SATURDAY NIGHT - - Oven-Crisp Chicken and Biscuits - Broccoli with Lemon Butter - Tomato-Cucumber Salad - Strawberry Glacé Short Pie (p. 9) - Coffee - - [Illustration: OVEN-CRISP CHICKEN AND BISCUITS] - -_Biscuits and chicken baked together._ - - 1 cup Bisquick - 2 tsp. _each_ salt and paprika - ¼ tsp. pepper - ½ cup shortening (half butter) - 1 cut-up frying chicken - -Heat oven to 425° (hot). Mix Bisquick, seasonings in paper bag. Melt -shortening in oven in 13x9½x2″ oblong pan. Shake pieces of chicken in a -bag a few at a time to coat thoroughly. Lay chicken, skin side down, in -single layer in hot shortening. Bake _45 min._ - -Make Biscuits (p. 3). Turn chicken and push to one side in pan; set -biscuits in single layer on other side. Bake _another 15 min._, or until -biscuits are lightly browned and chicken tender. _4 servings._ - -To make gravy, remove chicken and biscuits to serving platter. Add 2 -tbsp. Bisquick (saved from dredgings) to drippings in pan. Cook over low -heat until mixture is smooth and bubbly. Take from heat; gradually stir -in about 1½ cups hot water. Boil 1 min. - - - TUNA BROCCOLI CASSEROLE - -_Broccoli right in your biscuits!_ - - 1 pkg. frozen broccoli - 7-oz. can tuna, drained and broken - 10½-oz. can cream of mushroom soup - ½ cup milk - dash salt - -Heat oven to 450° (hot). Cook broccoli until almost tender. Snip off -enough buds to make 1/4 cup (save for biscuits). Cut rest into -bite-sized pieces, place in greased 9″ square pan. Sprinkle with tuna. -Mix soup, milk, salt; pour over tuna. Make Broccoli Biscuit dough (see -below) and drop with teaspoon over mixture. Bake _15 min._ _6 servings._ - - - BROCCOLI BISCUITS - -Make Biscuits (p. 3)—_except_ stir ¼ cup cooked broccoli buds into -Bisquick before adding milk. - - - CRISPY FRIED FISH - -_You never tasted fish so crisp and good. It’s the Bisquick that does -it. (Pictured on cover.)_ - -Place 6 serving-sized fish fillets in shallow pan. Add buttermilk to -cover and 1 tsp. salt for each pound of fish. Let stand about ½ hr. -Drain. Dip each fillet in Bisquick. Fry quickly in ¼ cup hot fat (part -butter) until well browned and slightly crisp on one side; turn and -repeat on second side. _6 servings._ - - - CHICKEN OR MEAT PIE - -Heat oven to 450° (hot). Make Biscuit dough (p. 3). Pat or roll to fit -top of baking dish. (Half recipe fits 8″ dish.) Cut 2 or 3 slits in -center. Place on hot cooked mixture. Bake _about 15 min._ - - [Illustration: FRITTERS] - -_To go with fried chicken ... as prepared by southern cooks. And try the -fruit fritters for dessert. (Pictured on inside of back cover.)_ - - 2 cups Bisquick - ⅔ cup milk - 1 egg - 2 cups fruit or cooked vegetables (such as corn kernels, cut-up - pineapple, peaches, etc.), drained - -Mix Bisquick, milk, egg, until well blended (batter will be lumpy). Stir -in fruit or vegetables. Drop by small teaspoonfuls into deep hot fat -(360 to 375°). Turn and fry until golden brown on both sides. Drain on -absorbent paper. _Makes about 2 doz._ - - - BISQUICK NOODLES - -_A new easier way to make real homemade noodles._ - -Work 1 cup Bisquick into 1 egg, beaten. Roll and stretch dough to paper -thinness. Cut into 1½″ squares or regular noodle strips. Cover lightly -with towel and let dry about 6 hr. or overnight until brittle. Drop into -simmering broth or thin gravy. Cover and cook gently about 15 min., or -until tender. _4 to 6 servings._ - - - - - _Breading meat, chicken, sea food, or fish._ - -Simply coat with Bisquick. Or dip in Bisquick, then slightly beaten egg, -then Bisquick. Flavor with onion or garlic or celery salt, or your -favorite seasonings. - - [Illustration: 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. - - - BATTER FRIED SHRIMP - -(_Pictured on inside of back cover._) - - 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. - - - - - _What’s for Dinner?_ - DESSERTS - - - - -_Glamorous desserts to do easily! Find more under “Company’s Coming” and -“For Lunch or Supper.”_ - _Betty Crocker_ - - - 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._ - - - PEACH PINWHEELS - - 2 tbsp. Bisquick - 1 cup sugar - ½ tsp. cinnamon - 1 cup water - 1 tbsp. lemon juice - 4 cups sliced fresh peaches - -Heat oven to 425° (hot). Mix all together. Pour into 11½x7½x1½″ oblong -baking dish. Top with Pinwheels. (See recipe below.) Bake _25 min._ -Serve warm with cream. _8 to 10 servings._ - - - PINWHEELS - -Make ½ recipe Fruit Shortcake dough (p. 3). Pat into 6″ square; spread -with 1 tbsp. soft butter. Sprinkle with 2 tbsp. sugar, ¼ tsp. cinnamon, -3 tbsp. chopped nuts. Roll as for jelly roll; moisten edge; and press to -seal. Cut into 8 to 10 slices. - - - FRUIT SHORT PIE COBBLER - - 2 tbsp. Bisquick - 1 cup sugar - ½ tsp. cinnamon - 1 cup water - 1 tbsp. lemon juice - 4 cups fresh blueberries, peaches, or cherries - -Heat oven to 425° (hot). Mix ingredients. Pour into 11½x7½x1½″ oblong -baking dish. Make Short Pie dough above. Divide in 8 parts. Pat into 3½″ -squares to cover fruit mixture. Bake _25 min._ Serve warm with cream. - - - HOT FUDGE PUDDING - -_The chocolate sauce you love bakes on the bottom. (Pictured on inside -of back cover.)_ - - 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._ - - - - - Company’s coming - _Luncheon for the girls_ - - - CHEESE SOUFFLÉ - -_Stands up and stays up as hundreds of homemakers have discovered! -(Pictured on inside of back cover.)_ - - ¼ cup Bisquick - ½ tsp. dry mustard - 1 cup milk - 1 cup grated cheese - 3 eggs, separated - ¼ tsp. cream of tartar - -Heat oven to 350° (mod.). Mix Bisquick, mustard in saucepan. Add small -amount of milk to make paste, then rest of milk gradually. Bring to -boil; boil 1 min., stirring constantly. Stir in cheese; take from heat. -Stir into slightly beaten egg yolks. Beat egg whites and cream of tartar -until stiff enough to hold soft peaks. Fold into cheese mixture. Bake in -ungreased 1½-qt. baking dish, set in pan of hot water, _50 to 60 min._ -or until silver knife inserted near center comes out clean. _4 to 6 -servings._ - - - SALMON, TUNA, OR CHICKEN SOUFFLÉ - -Try 1 cup salmon or tuna, or 1½ cups cut-up cooked chicken, in place of -cheese. Add 1 tbsp. lemon juice, 1 tsp. grated onion. - - [Illustration: ASPARAGUS SHORTCAKE] - -Make 6 individual shortcakes (see directions for Fruit Shortcake, p. 3). -Split, butter, and put together with asparagus spears. Pour hot Cheese -Sauce (p. 16) over top. Garnish with crisp bacon strip or sprig of -parsley. _6 servings._ - -_When Tomatoes are Ripe_: Substitute a slice of fresh tomato for the -asparagus. - - [Illustration: STRAWBERRY GLACÉ SHORT PIE] - -_An elegant filling for a glamorous crust. (Pictured on cover.)_ - - 1 qt. strawberries - 1 cup water - 1 cup sugar - 3 tbsp. cornstarch - -Wash, drain, and hull strawberries. For glaze, simmer 1 cup of the -berries with ⅔ cup water until berries start to break up (about 3 min.). -Blend sugar, cornstarch, remaining ⅓ cup water; stir into boiling -mixture. Boil 1 min., stirring constantly. Cool. Pour remaining 3 cups -of berries into baked Short Pie (p. 8). Cover with glaze. Refrigerate -until firm ... about 2 hr. Top with whipped cream or ice cream. - - - RING-TOPPED CHICKEN SHORTCAKES - -Heat oven to 450° (hot). Make Biscuit dough (p. 3). Pat or roll out ¼″ -thick. Cut half the dough with biscuit cutter; half with doughnut cutter -the same size. Place on baking sheet. Bake _10 to 15 min._ Butter plain -rounds and cover with Creamed Chicken (p. 16). Set biscuit rings on top -and drop spoonful of red jelly into each hole. Garnish with parsley. _8 -servings._ - - - DATE VELVET CRUMB CAKE - -Bring 6½-oz. pkg. dates, cut-up (about 1 cup) and 1 cup water to rolling -boil; boil 1 min., stirring constantly. Set aside while mixing Velvet -Crumb Cake batter (p. 12). Add ¾ cup date mixture to batter and beat ½ -min. Pour into pan. Bake _35 min._ Cool slightly; spread with remaining -date mixture. Top with chopped nuts. - - - - - _For brunch or kaffee klatch_ - - - - -_You wrote us your ideas, we developed the recipes, and hundreds of -homemakers helped us test them!_ - _Betty Crocker_ - - [Illustration: 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._ - - [Illustration: 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._ - - [Illustration: 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. - - [Illustration: COLONIAL JELLY STACK] - -Make Pancake batter (p. 2). Pour about ½ cup batter onto heated griddle -for each pancake. Place 1 pancake on warm plate and spread generously -with soft butter and jelly. Top with second pancake. Spread and repeat -until they are 6 high. Sprinkle with confectioners’ sugar. Cut stack -into wedges. Serve hot. _6 servings._ - -_Neat Trick_: To keep pancakes hot until all are baked, place between -folds of towel in warm oven. - - - SUNDAY BRUNCH - - Fruit Compote - Colonial Jelly Stack - Broiled ham, bacon, or sausages - Coffee - - - - -_A clever twist of your biscuit dough, a dab of something sweet, you’ve -baked warm, breakfasty treats like these._ - _Betty Crocker_ - - - STREUSEL RIBBON COFFEE CAKE - -Heat oven to 400° (mod. hot). Make Coffee Cake batter (p. 2). Spread -half in greased and floured 10x6″ oblong pan. Sprinkle with half of -Streusel Topping. Top with rest of batter, then rest of streusel. Bake -_20 to 25 min._ - -_Streusel Topping_: Mix ½ cup brown sugar (packed), 2 tsp. cinnamon, 2 -tbsp. Bisquick, 2 tbsp. melted butter, ½ cup chopped nuts. - - [Illustration: JAM TWISTS] - -(_Pictured on inside of back cover._) - - 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._ - - [Illustration: CHERRY-RAISIN COFFEE CAKE] - -(_Pictured on cover._) - -Make Coffee Cake batter (p. 2). Spread in greased 9″ square pan. -Sprinkle with mixture of ¼ cup brown sugar, ½ cup raisins, ¼ tsp. -cinnamon. Spoon ⅔ cup cherry jam over top. Bake _20 to 25 min._ When -still warm, frost with icing made from confectioners’ sugar and milk. -Serve warm. - - - ORANGE COFFEE CAKE - -Make Coffee Cake (p. 2)—_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. - - - CINNAMON ROLLS - -Heat oven to 425° (hot). Make Fruit Shortcake dough (p. 3). 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._ - - - BUTTERSCOTCH PECAN ROLLS - -(_Pictured on cover._) - -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. - - - - - _Afternoon Refreshments_ - - - [Illustration: 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. - - - 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._ (Apricot Nut Bread -pictured on cover.) - - - 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). - - [Illustration: 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._ - - - 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. - - -[1]In altitudes over 3,500 feet, add 2 tbsp. more milk. Bake at 375° - (quick mod.) _25 to 30 min._ - - - [Illustration: 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. - - - - - _Party Snacks_ - - - [Illustration: BATTER FRANKS] - -_Just what teen-agers ask for—the tastiest, the heartiest, “the most.”_ - - 1 egg - ½ cup milk - 1 cup Bisquick - 2 tbsp. yellow corn meal - ¼ tsp. paprika - ½ tsp. dry mustard - ⅛ tsp. cayenne - 1 lb. frankfurters (8 to 10) - -Heat deep fat to 375°. Blend egg and milk. Stir in dry ingredients. Dip -frankfurters into batter. Fry until brown, 2 to 3 min. - -_Neat Trick:_ Push wooden skewer into end of Batter Frank for eating -with fingers. - - [Illustration: BAKED HAMBURGER OR SAUSAGE] - -Heat oven to 400° (mod. hot). Season ½ lb. hamburger or bulk pork -sausage with desired amounts of salt, pepper, and chopped onion. Shape -into 2½″ patties. Brown in hot fat. Make Fruit Shortcake dough (p. 3 -)—_except_ omit sugar. Roll out ⅛″ thick. Cut into 3″ rounds. Place each -browned patty between 2 rounds. Press edges together with fork. Prick -tops. Bake on baking sheet _about 15 min._ Serve hot as a finger food or -with tomato sauce. _6 servings._ - - - VELVET FUDGE CAKE - -_Gooey and rich with frosting baked in the middle._ - -Make Velvet Crumb Cake (p. 12)—_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. - - [Illustration: PIZZA BOATS] - -Heat oven to 400° (mod. hot). Make Fruit Shortcake dough (p. 3). 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._ - - [Illustration: BROWNIE NUT WAFFLES] - -Make Waffles (p. 2)—_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. - - - PIZZA PIE - -_Amaze your guests with an Italian dish as real as if you’d ordered it -from Italy. (Pictured on cover.)_ - - 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. - - [Illustration: CHEESE SNACKS] - -_Nippy tidbits to nibble on._ - - 1 cup Bisquick - ½ cup grated sharp yellow cheese - 2 tbsp. mayonnaise - about ⅓ cup milk - ½ cup chopped parsley or chives - 1 tbsp. grated onion - -Heat oven to 450° (hot). Blend thoroughly with fork Bisquick, cheese, -mayonnaise, and milk. Shape into ½″ balls. Roll in mixture of parsley -and onion. Bake on greased baking sheet _8 to 10 min._ _Makes about 30._ - - - CINNAMON BISCUIT BALLS - -Heat oven to 450° (hot). Make Biscuit dough (p. 3). 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._ - - - FLAVORTOPS - -_Serve them hot and tasty, sitting pretty on the salad plate._ - - 1 tbsp. chopped pimiento - 1 tbsp. chopped parsley - 2 tsp. minced onion - 2 tbsp. butter - 3-oz. pkg. cream cheese - -Heat oven to 450° (hot). Blend ingredients and spread over top of -unbaked Biscuits (p. 3). Bake _10 to 15 min._ _Makes 16 small or 8 large -biscuits._ - - [Illustration: DEVILED HAM TURNOVERS] - -Heat oven to 450° (hot). Make Biscuit or Fruit Shortcake dough (p. 3). -Roll into 15″ square on surface lightly dusted with Bisquick. Cut into -twenty-five 3″ squares. Place on ungreased baking sheet. Spoon a little -Ham Filling onto center of each square. Make triangle by folding one -half over the other so top edge slightly overlaps. Press edges together -with a fork dipped in cold water. Bake _8 to 10 min._ - -_Ham Filling:_ Blend two 2¼-oz. cans deviled ham and 2 tbsp. cream. - - - - - MAIN DISHES - _For Lunch or Supper_ - - - [Illustration: ROLL-UPS] - -_Leftovers are “loved-overs” when you have your Bisquick._ - -Heat oven to 425° (hot). Mix 2 cups chopped cooked chicken, ham, veal, -beef, lamb, or sea food with about ½ cup gravy or White Sauce (p. 16). -Make Biscuit dough (p. 3). Roll into 18x9″ rectangle. Spread with meat. -Roll up beginning at wide side. Seal edges. Slice 1½″ thick. Place -slices in well greased pan (close together for soft sides, apart for -crusty sides). Bake _15 to 20 min._ Serve with gravy or sauce. _Makes -12._ - - - HAMBURGER ROLL-UPS - -Follow recipe above—_except_ spread dough with Hamburger Filling (sauté -1 med. onion, chopped, in 1 tbsp. hot fat; stir in 1 lb. ground round -steak and cook until well browned; mix in 3 tbsp. Bisquick, ½ tsp. salt, -dash of pepper; gradually add ½ cup milk, stirring constantly; boil 1 -min., cool). Serve with mushroom sauce. - - - SEA FOOD ROLL - -Follow recipe above—_except_ use any sea food and do not cut roll in -slices. Put sealed edge down on greased baking sheet or pan. Cut slits -in top. Bake. Cut into thick slices. Serve with White Sauce (p. 16) to -which cut-up hard-cooked eggs, sliced olives, or sautéed mushrooms have -been added. Or use condensed cream of mushroom soup diluted with ½ cup -milk, heated, for sauce. - - - BAKED MEAT SANDWICH - -_Known in Italy as cavatzone, a treat by either name. (Pictured on -inside of back cover.)_ - - 1 lb. ground lean pork - ½ cup chopped onion - ¼ cup grated Parmesan cheese - ½ cup grated Swiss cheese - 1 large egg, beaten - ¼ tsp. Tabasco sauce - 1½ tsp. salt - 2 tbsp. minced parsley - -Heat oven to 400° (mod. hot). Cook pork and onion over low heat until no -longer pink. (Do not brown. Stir with fork to break up as it cooks.) -Cool. Mix rest of ingredients. Add ¼ cup mayonnaise to Biscuit dough (p. -3). Spread half of dough in well greased 8″ square pan. Spread with meat -mixture. With fingers, spread rest of dough over mixture. (The top will -even out during baking.) Brush with beaten egg yolk for crusty glaze. -Bake _25 to 30 min._ Cut in squares or in ½” slices and serve hot or -cold. - - - TV SUPPER - -Baked Meat Sandwich, Tossed Green Salad, Orange Sherbet. - - - MEAT SHORT PIES - -Heat oven to 450° (hot). Make your favorite cooked chicken or meat pie -filling. Spoon into oblong casserole or individual baking dishes. Make -Short Pie dough (p. 8). Divide into 6 parts. With palm of hand flatten -each part into 3 to 4″ rounds on baking sheet. Prick with fork. Bake -_about 8 min._ When serving, set baked rounds on hot filling. _6 -servings._ - - - - - WAFFLES AND PANCAKES - - - - -_A good (and easy!) way to stir up excitement at lunch or supper._ - _Betty Crocker_ - - [Illustration: CHICKEN GRIDDLECAKES] - -_Mighty special for your favorite friends, too._ - -Make Pancakes (p. 2), using about ½ cup batter for each pancake. Spoon ¼ -cup Creamed Chicken (recipe below) onto half of each pancake. Fold over. -Place on baking sheet. Sprinkle with grated sharp yellow cheese ... -about 1 tbsp. for each cake. Place under broiler or in oven to melt -cheese. _8 servings._ - - [Illustration: WHITE SAUCE] - - ¼ cup butter - ¼ cup Bisquick - ½ tsp. salt - ¼ tsp. pepper - 2 cups milk - -Melt butter over low heat. Blend in Bisquick, seasonings. Cook over low -heat, stirring until smooth and bubbly. Take from heat. Stir in milk. -Bring to boil; boil 1 min., stirring constantly. - - - CHEESE SAUCE - -Stir in 2 cups grated sharp cheese. - - - CREAMED CHICKEN - -Carefully stir in 1 tbsp. lemon juice, 2 cups cut-up cooked chicken, ½ -cup sliced mushrooms sautéed in butter, and 2 tbsp. chopped pimiento. - - - ONION PANCAKES WITH BEEF CRUMBLE - -_Don’t spare the onion, and make lots of Beef Crumble._ - -Make Pancakes (p. 2)—_except_ add 1 cup minced onion sautéed in 2 tbsp. -hot fat. Serve piping hot with - -_Beef Crumble and Gravy:_ Brown ½ lb. ground beef and ¼ cup minced onion -in 2 tbsp. hot fat. Add 1 tsp. salt, ½ tsp. pepper, ¼ cup Bisquick. -Continue browning. Slowly stir in ½ cup milk and 2 cups water. - - - WAFFLE CLUB RABBIT - -Make Waffles (p. 2). Top each one with a slice or more of fresh tomato. -Spoon Cheese Sauce (above) over, then garnish with strips of crisp -bacon. - - [Illustration: WAFFLE SUPPER ROYAL] - -Heat 1½ cups whole-berry cranberry sauce until warm. Make Waffles (p. 2 -). Serve 2 sections of waffle sandwich-style with Creamed Chicken -(above) between. Top with warm cranberry sauce. _6 to 8 servings._ - - - - -_Are you a Twosome?_ Most of the recipes in this book can be cut in half -for 3 servings. - - - - - _For Lunch or Supper_ - BREADS - - - - -_The biscuit’s the thing—so choose your flavor and make them in just -minutes._ - _Betty Crocker_ - - - CHEESE BISCUITS - -_Just this little touch makes lunch an event._ - -Make Biscuits (p. 3)—_except_ mix ½ cup grated sharp yellow American -cheese with the Bisquick. - - - BACON BISCUITS - -Make Biscuits (p. 3)—_except_ mix ⅓ cup drained crisply cooked bacon -bits (about 4 strips) with the Bisquick. - - - BACON WHIRLS - -Heat oven to 425° (hot). Make Biscuit dough (p. 3). Roll into 16x7″ -rectangle. Brush with bacon fat. Spread with ⅓ cup diced crisply cooked -bacon. Roll up tightly, beginning at wide side. Seal edge. Slice 1″ -thick. Place on ungreased baking sheet or in muffin cups. Brush tops -with bacon fat. Bake _10 min._ _Makes 16._ - - - - -_Neat Trick_: How does your family like biscuits: - -Crusty Sides? Place biscuits on baking sheet with spaces between. - -Soft Sides? Place biscuits close together on baking sheet or in pan. - - - DROP BISCUITS - -Heat oven to 450° (hot). Make Biscuit dough (p. 3). Drop with spoon on -greased baking sheet. Bake _10 to 15 min._ - - - WHUFFINS - -Make richer Muffins (p. 2)—_except_ fold 1½ cups Wheaties carefully into -batter. - - - LONDON BUNS - -_Fruity little muffins for lunch or tea._ - -Make richer Muffins (p. 2)—_except_ add 1 cup raisins or currants and ½ -cup candied fruit (3 oz.) to batter. - - - CELERY CRESCENTS - -Heat oven to 450° (hot). Make Biscuits (p. 3). Roll into 12 to 13″ -circle. Brush lightly with melted butter. Cut into 16 pie-shaped wedges. -Roll up tightly beginning at wide end. Place on baking sheet, point -underneath. Shape into crescents. Brush tops with melted butter. -Sprinkle with celery seeds and a little salt. Bake _10 to 12 min._ -_Makes 16._ - - - HOT PIMIENTO CHEESE BISCUITS - -Make Biscuits (p. 3). Lay sliced pimiento cheese on top of hot baked -biscuits and return to oven for cheese to melt, about 5 min. - - - FAVORITE LUNCH - - Hot Vegetable Soup - Cheese Biscuits - Applesauce - 1-2-3 Peanut Butter Cookies (p. 19) - - - - - DESSERTS - - - RANCH PUDDING - -_Makes its own butterscotch sauce as it bakes._ - - 2 cups brown sugar (packed) - 2½ cups water - 2 tbsp. butter - ½ cup milk - 1¼ cups Bisquick - 1 cup raisins or chopped dates - ½ to 1 cup chopped nuts - 1 tsp. vanilla - -Heat oven to 350° (mod.). Mix in saucepan 1 cup brown sugar, water, -butter. Boil 5 min. Pour into 8″ square pan. Mix in bowl, 1 cup brown -sugar, milk, Bisquick, raisins or dates, nuts, vanilla. Spoon batter on -top of sugar mixture. It will sink into the liquid and spread out as it -bakes. Bake _45 min._ Serve warm with plain or whipped cream. _9 -servings._ - - [Illustration: 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._ - - [Illustration: 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._ - - [Illustration: 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 (p. -12). 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. - - - - - EASY COOKIES - - - 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._ - - - CHOCOLATE DROP COOKIES - -Use granulated sugar in place of brown, omit chocolate pieces, and blend -in 2 sq. unsweetened chocolate (2 oz.), melted. Do not overbake. - - - COCONUT ORANGE DROPS - -Omit chocolate; blend in 1 cup shredded coconut and 1 tbsp. grated -orange rind. Do not overbake. - - [Illustration: 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. - - - 1-2-3 PEANUT BUTTER COOKIES - - 1 cup peanut butter - ¼ cup shortening - 1 cup granulated sugar or brown - sugar (packed) - ½ cup boiling water - 2 cups Bisquick - -Heat oven to 400° (mod. hot). Blend peanut butter, shortening, sugar, -water with rotary beater or spoon until smooth. Stir in Bisquick. Drop -small teaspoonfuls on lightly greased baking sheet. Flatten with bottom -of glass dipped in Bisquick or press with fork dipped in Bisquick. Bake -_8 to 10 min._ _Makes about 6½ doz._ - - - “PUDDING COOKIES” - - ¾ cup Bisquick - 1 pkg. instant pudding mix - ¼ cup cooking (salad) oil - 1 egg - -Heat oven to 350° (mod.). Mix ingredients until dough forms a ball. -Shape into balls, using 1 teaspoon dough for each ball. Place on -ungreased baking sheet. Flatten to about 2” with hand. Bake _8 min._ -_Makes 2½ to 3 doz._ - - - BISQUICK-WHEATIES SQUARES - - 2 eggs, beaten - 1¼ cups brown sugar (packed) - ½ tsp. vanilla - 1 cup Bisquick - ½ cup chopped nuts - ½ cup shredded coconut, if desired - 1 cup Wheaties - -Heat oven to 350° (mod.). Grease a 9″ square pan. Blend thoroughly eggs, -brown sugar, vanilla, Bisquick. Mix in nuts, coconut. Fold in Wheaties. -Spread in pan. Bake _30 to 35 min._ Cut in 2″ squares while warm. _Makes -16._ - - - - - _For Breakfast_ - PANCAKES & WAFFLES - - - - -_These are frankly fancy—for just good plain pancakes see p. 2._ - _Betty Crocker_ - - - PUFF PANCAKES - - 2 eggs - 1 cup milk - 2⅓ cups Bisquick - 2 tbsp. sugar - ¼ cup cooking (salad) oil or melted shortening - -Beat eggs until soft peaks form. Blend in milk. Add Bisquick and sugar. -Mix just until thoroughly dampened. Fold in oil. Spoon onto medium-hot -griddle. Grease griddle, if necessary. When puffed up, and bubbles begin -to break, cook on other side. _Makes 15 to 20._ - - - PUFF WAFFLES - -_Follow recipe above—except bake in preheated waffle baker._ - -_Neat Trick:_ Serve Puff Pancakes or Waffles for dessert topped with -fruit and whipped cream. - - - WAFFLES WITH PINEAPPLE - -_Perfect match for smoked ham._ - - 2 cups crushed pineapple (#2 can) - ¼ cup brown sugar (packed) - 2 tbsp. butter - -Mix pineapple, sugar, butter. Bring to boil, then simmer 3 min. Add a -little water if too thick. Spoon warm over crisp baked Waffles (p. 2). - - - - -P.S. Griddle is right temperature for baking when a few drops of water -sprinkled on it jump around. - - - BLUEBERRY PANCAKES OR WAFFLES - -_Topped with honey or hard sauce they double for dessert._ - -Make Pancakes or Waffles (p. 2)—_except_ add 2 tbsp. sugar to the -batter; then gently fold in 1 cup fresh, or drained frozen or canned -blueberries. Dust with confectioners’ sugar. - - [Illustration: SILVER DOLLAR PANCAKES] - -_How to be special to the children._ - -Make Pancake batter (p. 2). Thin with a little milk. Then spoon out a -tablespoon at a time to fill your griddle with tiny mouthfuls of “silver -dollar” pancakes. Serve several on each plate. - - [Illustration: BACON WAFFLES] - -Lay short strips of bacon over grids of heated waffle iron. Close and -bake about 1 min. Make Waffle batter (p. 2)—_except_ omit shortening. -Spoon batter over bacon. Bake. - - [Illustration: PECAN PANCAKES AND WAFFLES] - -Add ¾ to 1 cup finely chopped pecans to Pancake or Waffle batter (p. 2). -Bake. Serve with syrup or ice cream. - - [Illustration: SAUSAGE ROLLS WITH MAPLE GLAZE] - -Make Pancakes (p. 2). Roll a fried pork sausage link in each pancake. -Top with - - - MAPLE GLAZE - - 1 cup maple or maple-flavored syrup - 1 tbsp. butter - 2 tbsp. cream - -Mix and cook gently without stirring until slightly thickened (_about 5 -min._). - - - SPICY PANCAKES - -_Keep these in mind for dessert, too._ - -Add 1 tsp. cinnamon, ½ tsp. _each_ allspice, cloves, and nutmeg to -Pancake batter (p. 2). Bake. Serve with Spiced Cherry Sauce. - - - SPICED CHERRY SAUCE - - ¾ cup sugar - 3 tbsp. cornstarch - ¼ tsp. cinnamon - ⅛ tsp. salt - 1 cup chopped fresh cherries (or #2 can) - 1 tbsp. strained lemon juice - 1 cup juice from cherries or water - -Mix sugar, cornstarch, cinnamon, salt in saucepan. Add rest of -ingredients. Bring to boil, stirring constantly. Boil 1 min. Serve hot -over plain or Spicy Pancakes (above). - - [Illustration: APPLE PANCAKES] - -Add 2 cups grated unpeeled apple, 1 tbsp. lemon juice, and 2 tbsp. sugar -to Pancake batter (p. 2). Bake. Serve with syrup. - - - TROPICAL PANCAKES - -Make Pancakes (p. 2). Top each stack with a pineapple slice. Serve with -fresh orange syrup made by boiling together until slightly thickened 1 -cup orange juice, ⅓ cup sugar, and ¼ cup water. - - - SOUR CREAM PANCAKES - -Make Pancakes (p. 2)—_except_ use 1 cup water and ⅔ cup sour cream in -place of milk. - - - CORN MEAL PANCAKES OR WAFFLES - -Make Pancakes or Waffles (p. 2)—_except_ use ½ cup corn meal in place of -½ cup of the Bisquick. - - - - -_Neat Trick_: To use up Leftover Pancake Batter: - -_French Toast_: Dip slices of day-old or stale bread in leftover batter. -Sauté in hot shallow fat until brown, turn and brown on other side. -Serve with syrup or jelly and confectioners’ sugar. - -_Meat Mates_: Dip apple rings, pineapple slices, cooked baby carrots, or -cooked parsnips in leftover batter. Sauté as above. - - - - - HOT FROM THE OVEN - - - [Illustration: BUTTONS AND BOWKNOTS] - -_Like doughnuts but you twist them and bake them—the holes, too._ - - 2 cups Bisquick - 2 tbsp. sugar - 1 tsp. nutmeg - ⅛ tsp. cinnamon - ⅔ cup cream or top milk or ½ cup milk - 1 egg - -Heat oven to 400° (mod. hot). Mix Bisquick, sugar, spices. Add cream, -egg. Mix well. Dust hands and board lightly with Bisquick. Knead 2 or 3 -times. Keep dough soft. - -Roll out ½″ thick. Cut with doughnut cutter dipped in Bisquick. Save -“holes” to bake. Hold opposite sides of ring with fingers, twist to make -figure 8. Pat scraps together, reroll and cut. Place on baking sheet. -Bake _10 to 12 min._, until golden brown. Melt ¼ cup butter. Measure ½ -cup sugar into small bowl. Immediately after baking, dip each quickly in -butter, then in sugar, coating all sides. Serve warm. _Makes about 10._ - - - SUGAR BUNS - -Spoon above dough into greased muffin cups, filling each ½ full. Bake -_about 15 min._ Dip in butter and sugar. - - - BUTTERSCOTCH-DATE-PECAN MUFFINS - -(_Pictured on cover._) - -Drop into each of 12 greased medium muffin cups ½ tbsp. butter, ½ tbsp. -brown sugar, 2 or 3 pecan halves. Fold 1 cup cut-up dates into Muffin -batter (p. 2). Spoon into prepared muffin cups. Bake. - - - BACON-CHEESE MUFFINS - -Make Muffin batter (p. 2)—_except_ fold in 2 tbsp. crisp, cooked diced -bacon and ½ cup grated, sharp, yellow cheese. Bake. - - - PRUNE, APRICOT, OR PINEAPPLE COFFEE CAKE - -Make Coffee Cake batter (p. 2)—_except_ sprinkle 2 tbsp. melted butter -and ¼ cup white or brown sugar over batter (for prune topping, use ¾ -tsp. cinnamon). Arrange over top 1 cup chopped, drained cooked prunes or -apricots or 1 cup drained crushed pineapple. Bake. Serve hot. - - [Illustration: BANANA COFFEE CAKE] - -Make Coffee Cake batter (p. 2)—except add 1 cup mashed, fully ripe -bananas in place of milk. Bake. - - - LEMON COFFEE CAKE - -Make Coffee Cake batter (p. 2). Melt 1 tbsp. butter. Mix in ½ cup sugar -and 1 tbsp. grated lemon rind. Sprinkle over batter. Bake _25 min._ - - - - - COOKING FOR A CROWD - - - - -_Big things to do easily and quickly when you’re helping at church -suppers, school banquets, club meetings, weddings, or summer camp._ - _Betty Crocker_ - - [Illustration: BISCUITS] - - FOR 60 MEDIUM. Serves 30. - 10 cups Bisquick (40-oz. pkg. or 2 20-oz. pkg.) - 3⅓ cups milk - FOR 100 MEDIUM. Serves 50. - 17 cups Bisquick - 5⅔ cups milk - -Follow directions for Biscuits (p. 3). - -_Neat Trick:_ In a hurry? Simply pat out biscuit dough on baking sheet. -Cut in squares with sharp knife. Quick! No scraps! - - - FRUIT COBBLER - -Heat oven to 400° (mod. hot). Make biscuit dough, adding 1 tbsp. sugar -for each cup of Bisquick. Drop by spoonfuls on hot prepared fruit. Bake -_20 min._ - - - PANCAKES - - FOR 60 PANCAKES. Serves 15. - 10 cups Bisquick (40-oz. pkg. or 2 20-oz. pkg.) - 8⅓ cups milk - 5 eggs - FOR 100 PANCAKES. Serves 25. - 17 cups Bisquick - 3 qt. + 2 cups milk - 8 eggs - -Add milk and eggs to Bisquick. Beat with rotary beater until smooth. -Follow baking directions on p. 2. - - [Illustration: VELVET CRUMB CAKE] - - 2⅔ cups Bisquick - 1½ cups sugar - 6 tbsp. soft shortening - 2 eggs - 1½ cups milk[2] - 2 tsp. vanilla - -Follow mixing directions on p. 12. Bake in 13x9½x2″ oblong baking pan -_35 to 40 min._ Cover with Broiled Topping while warm. _Makes 24 2″ -squares._ - -_Broiled Topping_: Mix ⅓ cup soft butter, ⅔ cup brown sugar (packed), ¼ -cup cream, 1 cup Wheaties or coconut, ½ cup chopped nuts. Spread on warm -cake. Place about 3″ under broiler (low heat) until mixture bubbles and -browns (3 to 5 min.). Do not burn! - - -[2]In altitudes over 3,500 feet, add ¼ cup more milk. Bake at 375° - (quick mod.) _25 to 30 min._ - - - - - BACON AND SAUSAGE THE EASY WAY - -Bake bacon or pork sausages in 400° (mod. hot) oven. More can be done at -one time, there’s no need to watch, and the top of the range is free for -other things. Bacon takes _10 min._, pork sausages _20 to 30 min._, -turning once. - - - - - _Outdoor Cooking_ - OVER THE FIRE - - - - -_Everybody’s cooking outdoors, and these ideas will work perfectly, -whether you’re camping out or cooking in the backyard._ - _Betty Crocker_ - - [Illustration: STICK BISCUITS] - -_An age-old way to make hot biscuits._ - -Pour several cups of Bisquick into plastic bag. Roll down sides to make -cuff. Take end of long, peeled stick (thickness of little finger) and -push away Bisquick in center to make a well. Pour in about 1 tbsp. milk -or water. Stir gently with stick until liquid picks up enough Bisquick -to form soft ball around end of stick (about 1″ across). Secure ball on -stick by pressing gently with hand. Hold stick over coals, turning -slowly to bake ball through and brown evenly (_about 7 min._). Eat -piping hot with butter, jam, or jelly. - - - STICK TWISTS - -Make ball of dough as above. Dust hands generously with Bisquick. Slip -ball from stick. Roll between palms into a 4 or 5″ strip. Wind strip -spirally around end of stick, pinching tightly at ends to secure. Bake -as above (_about 5 min._). Slip off stick. Fill center with strip of -cheese or cooked meat or spoon in jelly, jam, or honey. Eat piping hot. - - - CHEESE TOPPERS - -Follow directions for Stick Biscuits—_except_ secure a ¾″ cube of cheese -on end of stick. Finish as directed. Also good with canned meat. - - [Illustration: FLAPJACKS] - -_Big-size version Pancakes (p. 2). Fit them into out-door appetites with -exciting flavors._ - -1. Follow suggestions for Apple or Corn Meal Pancakes (p. 21) or - Blueberry Pancakes (p. 20). - -2. Layer a stack of Flapjacks with jelly or jam, cut into quarters to - serve 4. - -3. Add 1 cup drained whole kernel or fresh corn to batter. - - - HUSH PUPPIES - -_An old-time favorite in the Deep South now brought up to date._ - -Mix 1 cup corn meal, 1 cup Bisquick, 1 tsp. salt, 1 egg, and 1 cup milk. -Drop with spoon into hot fat, fry until golden brown on both sides, -turning only once. Serve hot. _Makes 15 to 20._ - - - DOG-IN-A-BISCUIT - -Form Stick Twists as directed at left. Wind strip of dough around -roasted frankfurter or fried pork sausage, stretching to cover -completely. Finish same as for Stick Twists. - -_Neat Trick:_ 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. - - - - - BAKED IN THE OVEN - - - - -_Carry these good things from the kitchen into your own back yard or try -them at camp. (Never go on a camping trip without your box of -Bisquick!)_ - _Betty Crocker_ - - [Illustration: MEAT TURNOVERS] - -Mix thoroughly 2 cups Bisquick, ½ cup milk or water, ¼ cup melted -shortening or drippings. If batter is too soft, add Bisquick. Divide -into 8 pieces. Pat out to make 5” square. Place slice of cooked or -canned meat on half of square. Spread with chili sauce or pickle relish. -Fold dough over meat and seal edges with fork. Slit top. Bake _15 to 20 -min._ in hot oven. - -_Neat Trick:_ Put 1 piece of dough at a time in plastic bag dusted -generously with Bisquick. Pat between hands to make a 5” square. To -remove, gradually turn bag inside out, loosening dough from sides with -dull knife. - - [Illustration: CRISPY CORN BREAD] - -Make Muffin batter (p. 2)—_except_ add ¾ cup corn meal and use only 1¼ -cups Bisquick. Turn batter into sizzling hot pan. Bake _about 15 min._ -in hot oven until brown and crusty. - - - BLUEBERRY TRAIL BISCUITS - -Make Drop Biscuits (p. 17)—_except_ add 1 cup blueberries and 2 tbsp. -sugar to dough. - - - CAMPFIRE STEW WITH DUMPLINGS - -Use canned or homemade stew. Make Dumplings (p. 2). - - - SWEET CINNAMON ROLLS - -Make Biscuit dough (p. 3). Drop small spoonfuls into mixture of cinnamon -and sugar. Roll to coat surface. Bake _8 to 10 min._ in hot oven. _Makes -24._ - - - FRUIT DUMPLINGS - -Heat no. 2 can canned berries or fruit (2½ cups) to boiling. Sweeten -fruit, if necessary. Then make half recipe for Dumplings (p. 2) and cook -on fruit. - - - NEIGHBORHOOD BARBECUE - - Meat Turnovers - Baked Beans - Sliced Bermuda Onions, Tomatoes - Velvet Crumb Cake (p. 12) - Coffee - - - - - A NOTE FROM THE AUTHOR - -When you use our Bisquick recipes you can be sure each baking will be -easy to do and good to eat. That’s because after careful testing in our -kitchens hundreds of homemakers have tried them in their own home -kitchens and served them to their families. - -Only the recipes rated tops by homemakers are passed along to you. -That’s why I know you’ll be happy with every one! - - _Betty Crocker_ - - - - - INDEX - - - *Basic Bakings 2-3 - (Also on your Bisquick box) - Dinner 4-8 - Company’s Coming 9-14 - Lunch or Supper 15-19 - Breakfast 20-22 - Cooking for a Crowd 23 - Outdoor Cooking 24-25 - BREADS - Bacon Whirls 17 - *Biscuits 3, 23 - Bacon 17 - Blueberry Trail 25 - Broccoli 6 - Buttermilk 4 - Cheese 17 - Dinner 4 - Drop 17 - Herb 4 - Hot Pimiento Cheese 17 - Stick 24 - Breakfast Ring 10 - Butter Sticks 4 - Buttons and Bow Knots 22 - Celery Crescents 17 - Cheese Bread 4 - Cheese Snacks 14 - Cheese Toppers 24 - Cinnamon Biscuit Balls 14 - *Coffee Cake 2 - Banana 22 - Cherry-Raisin 11 - Lemon 22 - Orange 11 - Prune, Apricot, or Pineapple 22 - Streusel Ribbon 11 - Corn Sticks 4 - Crispy Corn Bread 25 - Doughnuts 10 - *Dumplings 2 - Flavortops 14 - French Toast 21 - Hush Puppies 24 - Jam Twists 11 - London Buns 17 - *Muffins 2 - Bacon-Cheese 22 - Butterscotch-Date-Pecan 22 - Corn 4 - Cranberry 4 - Herb 4 - Whuffins 17 - Nut Bread 12 - Banana 12 - Fruit 12 - Orange 12 - *Pancakes 2, 23 - Apple 21 - Blueberry 20 - Colonial Jelly Stack 10 - Corn 24 - Corn Meal 21 - Flapjacks 24 - Jelly 24 - Onion 16 - Pecan 20 - Puff 20 - Sausage Rolls with Maple Glaze 21 - Silver Dollar 20 - Sour Cream 21 - Spicy 21 - Swedish 10 - Tropical 21 - Pineapple Sticky Buns 12 - Rolls - Butterscotch Pecan 11 - Cinnamon 11 - Quick Parkerhouse 4 - Sweet Cinnamon Rolls 25 - Stick Twists 24 - Sugar Buns 22 - *Waffles 2 - Bacon 20 - Blueberry 20 - Brownie Nut 13 - Corn Meal 21 - Pecan 20 - Puff 20 - Waffle Club Rabbit 16 - Waffle Supper Royal 16 - Waffles with Pineapple 20 - CAKES - Date Velvet Crumb Cake 9 - Upside-down Cake 18 - Velvet Crumb Cake 12, 23 - Velvet Fudge Cake 13 - COOKIES - Bisquick-Wheaties Squares 19 - Chocolate Chip Cookies 19 - Chocolate Drop Cookies 19 - Coconut Orange Drops 19 - Date Bars 19 - 1-2-3 Peanut Butter Cookies 19 - “Pudding” Cookies 19 - DESSERTS - Apple or Peach Crisp 18 - Chocolate Pudding 18 - Fruit Cobbler 23 - Fruit Dumplings 25 - Fruit Short Pie Cobbler 8 - *Fruit Shortcake 3 - Hot Fudge Pudding 8 - Peach Pinwheels 8 - Ranch Pudding 18 - Short Pie 8 - Strawberry Glacé 9 - Sundae 8 - MAIN DISHES - Baked Bacon or Sausage 23 - Baked Hamburger or Sausage Sandwich 13 - Baked Meat Sandwich 15 - Batter Franks 13 - Bisquick Noodles 7 - Breaded Meat, Chicken or Fish 7 - Campfire Stew with Dumplings 25 - Chicken and Biscuits, Oven-crisp 6 - Chicken Griddlecakes 16 - Chicken Pie 6 - Chicken Pot Pie 5 - Double 5 - Coating Fish or Meat 24 - Corn and Shrimp Casserole 5 - Crispy Fried Fish 6 - Deviled Ham Turnovers 14 - Dog-in-a-Biscuit 24 - Fritters 7 - Hamburger Roll-ups 15 - Meat Pie 6 - Meat Short Pies 15 - Meat Turnovers 25 - Mexican Dinner 7 - Pizza Boats 13 - Pizza Pie 14 - Pork and Dumplings, Favorite 5 - Roll-ups 15 - Salmon Rabbit Pie 5 - Sea Food Roll 15 - Shortcakes - Asparagus 9 - Ring-topped Chicken 9 - Tomato 9 - Shrimp, Batter Fried 7 - Soufflés - Cheese 9 - Chicken 9 - Salmon 9 - Tuna 9 - Tuna Broccoli Casserole 6 - SAUCES AND GRAVIES - Beef Crumble and Gravy 16 - Cheese Sauce 16 - Creamed Chicken 16 - Spiced Cherry Sauce 21 - White Sauce 16 - MENUS - Dinner 4, 6 - Favorite Lunch 17 - Neighborhood Barbecue 25 - Sunday Brunch 10 - TV Supper 15 - - [Illustration: Biscuits Page 3] - - [Illustration: Brownie Nut Waffle Page 13] - - [Illustration: Cheese Soufflé Page 9] - - [Illustration: Butter Sticks Page 4] - - [Illustration: Fritters Page 7] - - [Illustration: Sugar Buns Page 22] - - [Illustration: Fruit Cobbler Page 8] - - [Illustration: French Fried Shrimp Page 7] - - [Illustration: _A kitchen full of surprises ... because you’ve got - your Bisquick!_] - - [Illustration: Jam Twists Page 11] - - [Illustration: Baked Meat Sandwich Page 15] - - [Illustration: Pizza Boats Page 13] - - [Illustration: Deviled Ham Turnovers Page 14] - - [Illustration: Hot Fudge Pudding Page 8] - - [Illustration: Buttons and Bowknots Page 22] - - [Illustration: Betty Crocker’s Bisquick Cook Book] - - PRINTED IN U.S.A. - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - - - - - -End of Project Gutenberg's Betty Crocker's Bisquick Cook Book, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK BETTY CROCKER'S BISQUICK COOK BOOK *** - -***** This file should be named 62841-0.txt or 62841-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/2/8/4/62841/ - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - -Updated editions will replace the previous one--the old editions -will be renamed. - 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