This week is all about Nostalgic Bisquick Creations! This popular baking mix was introduced in the 1930s and is still readily available today. Get ready for some 1980s Bisquick Recipes!
Other videos in this collaboration:
@JimsKitschKitchen –
@cookingwithsherry –
@yoyomax12 –
ITEMS FROM THIS VIDEO
The Best of Bisquick by Betty Crocker
OXO Liquid measuring cup
Twist Whisk
Bench Scrapers
Pyrex Pie Plate
Breville Handy Mix
Can opener
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HAM AND CHEDDAR SKILLET PIE (pg 21)
1/2c Bisquick baking mix
1/4c milk
1/4tsp salt
1/8tsp pepper
6 eggs
1 cup cut-up fully cooked ham
1/4c chopped green pepper
2 green onions, sliced
2Tbsp butter
1c (4oz) shredded cheddar cheese
Mix baking mix, milk, salt, pepper and eggs in bowl with fork (mixture will be lumpy); stir in ham, green pepper, and onions. Heat butter in a 10″ skillet until melted. Gradually pour ham mixture into skillet. Cover and cook over medium-low heat until almost set, 10 to 12 minutes; sprinkle with cheese. Cover and cook until cheese is melted, about 3 to 5 minutes longer. 6 servings.
HERBED BISCUITS (pg 53)
2c Bisquick baking mix
2/3c milk
1/4c butter, melted
Herb-Cheese Coating (recipe below)
Heat oven to 400. Line round 8″ pan with aluminum foil; grease. Mix baking mix and milk until soft dough forms; beat vigorously for 30 seconds. Turn onto well floured surface; turn to coat. Knead 10 times. Divide into 12 parts. Coat with melted butter; roll in coating. Arrange in pan. Bake until form and no longer doughy, 18 to 20 minutes. Makes 12 biscuits.
Herb-Cheese Coating: Mix 1/2c grated Parmesan cheese, 3/4tsp Italian Seasoning, and 1/2tsp paprika.
IMPOSSIBLE CHERRY PIE (pg 37)
1c milk
2Tbsp margarine or butter, softened
1/4tsp almond extract
2 eggs
1/2c Bisquick baking mix
1/4c sugar
1 can (21oz) cherry pie filling
Streusel (below)
Heat oven to 400. Grease pie plate, 10″ by 1 1/2″ (I used a 9.5″ pie plate). Beat all ingredients except pie filling and streusel until smooth, 15 seconds in a blender on high or 1 minute with a hand beater. Pour into plate. Spoon pie filling evenly over top. Bake 25 minutes. Top with Streusel. Bake until Streusel is brown, about 10 minutes longer; cool.
Streusel: Cut 2Tbsp firm butter into 1/2c Bisquick, 1/2c packed brown sugar and 1/2tsp cinnamon until crumbly.
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TIMESTAMPS
0:00 Intro
0:51 Ham and Cheddar Skillet Pie
5:16 Herbed Biscuits
12:22 Impossible Cherry Pie
19:52 Cookbook Chat – The Best of Bisquick from Betty Crocker (1983)
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MY FAV KITCHEN GEAR – seriously, I use this stuff ALL the time:
– Twist Whisk:
– Geometry kitchen towels: – use my link for 15% off!
– 1/4 Sheet Pans (to hold my prepped ingredients!):
– Ove Glove:
– Small offset spatula:
– OXO Mini Angled Measuring Cup:
– GIR Silicone Spatula:
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