Betty Crocker
Bisquick
Cook Book

© 1956 GEN. MILLS INC.

“You do so many nice things for the family more often because you plan ahead with Bisquick!”

Betty Crocker from General Mills

Beat 2 cups of Bisquick, 1 egg, and 1⅔ cups of milk with a mixer until everything is well combined. Pour the batter onto a heated griddle. Flip the pancakes when bubbles start to form. Makes about 18 4″ pancakes. For thinner pancakes, use 2 cups of milk.

Heat the oven to 400°F (moderately hot). Mix together 2 tablespoons of sugar, 1 egg, ¾ cup of milk, and 2 cups of Bisquick. Then beat vigorously for 30 seconds. For a richer batter, add 2 more tablespoons of sugar and 2 tablespoons of melted shortening or salad oil. Fill 12 well-greased muffin cups ⅔ full. Bake for 15 minutes.

Beat 2 cups of Bisquick, 1⅔ cups of milk, 1 egg, and 2 tablespoons of salad oil or melted shortening with an electric mixer until everything is well mixed. Spoon the mixture onto a hot waffle maker. Makes 2 large or 6 small.

Make muffin batter. Spread it into a greased 9" round layer pan or an 8 or 9" square pan. Sprinkle with a mixture of 2 tsp. cinnamon, ¼ cup sugar, 2 tbsp. Bisquick, and 2 tbsp. softened butter. Blend with a fork until crumbly. Bake 20 to 25 min.

Mix 2 cups of Bisquick with ¾ cup of milk using a fork until well combined. Drop tablespoonfuls gently into the boiling stew. Cook over low heat for 10 minutes uncovered and then an additional 10 minutes covered. Let the stew bubble gently. Makes 10 to 12.

Add ⅔ cup of milk all at once to 2 cups of Bisquick. Stir with a fork until it forms a soft dough.

Beat the dough 15 times. It will be thick and sticky.

Roll the dough on a cloth-covered board that’s lightly dusted with Bisquick to keep it from sticking.

Knead gently 8 to 10 times to smooth the dough.

Roll ½″ thick. Biscuits double in size while baking. Dip the cutter in Bisquick. Cut them close together to avoid having to reroll.

Bake on an ungreased shiny baking sheet for 10 to 15 minutes. Place them close together for soft sides, 1 inch apart for crusty sides. Makes 12 biscuits that are 2 inches wide.

Add ¾ cup of cream (or ½ cup of milk plus ¼ cup of melted butter) to 2 cups of Bisquick. Add 2 tablespoons of sugar, if you want. Proceed as you would for biscuits, but cut them into six 3″ shortcakes.

Just a little richer.

Make Biscuits (p. 3)—except add ¼ cup soft butter or shortening or 3 tbsp. salad oil to Bisquick before mixing.

Make Biscuits (p. 3)—except mix ¼ tsp. nutmeg, ½ tsp. crumbled dried sage, 1¼ tsp. caraway seeds with Bisquick. They’re also great with muffins.

Delicious warm, sliced ½″ thick.

Heat the oven to 350° (moderate). Mix everything together. Beat for 30 seconds until thoroughly combined. Pour into a well-greased, waxed paper-lined 9x5x2½″ loaf pan. Bake for 1 hour. When serving cold, slice thinly.

Mix ¾ cup of raw cranberries (cut in halves or quarters) with ½ cup of powdered sugar. Let it sit for ½ to 1 hour. Then fold it into the muffin batter (p. 2). Bake.

Make Biscuits (p. 3)—just use ¾ cup of buttermilk instead of liquid.

Heat the oven to 450° (very hot). Make the muffin batter (p. 2)—just replace ¾ cup of Bisquick with ¾ cup of cornmeal. Bake for 15 minutes in greased muffin or corn stick pans. If you bake it in a round layer pan, you'll have cornbread.

Classic Beef Stew
Fresh Biscuits (__A_TAG_PLACEHOLDER_0__)
(or any warm bread listed on this page)
Cabbage-Radish Slaw
Pineapple Upside-Down Cake (__A_TAG_PLACEHOLDER_0__)

Unique and tasty. (Pictured on inside of back cover.) Make Biscuit dough (p. 3). Roll it into a 10x6″ rectangle. Cut in half lengthwise. Cut each half into 12 strips. Melt ⅓ cup butter; pour half of it into a 13x9½x2″ oblong pan. Place strips in the pan. Pour the remaining butter over the tops. Bake.

Neat Trick: Make just like Butter Sticks—but cut them into squares, triangles, or rounds. Or use your cookie cutters and have a good time.

Looks like rolls—tastes like biscuits.

Make biscuit dough (p. 3). Roll it out to ¼″ thick. Cut with a 2½″ cutter. Lightly butter and fold in half. Place them close together in an ungreased round or square pan. Bake for 10 minutes.

Heat the oven to 450°F (hot). Heat the chicken fat; mix in the Bisquick, salt, and pepper. Remove from heat. Stir in the chicken stock, cream, and chicken. Bring to a boil; boil for 1 minute, stirring constantly. Pour into a rectangular baking dish. Top with Chicken or Meat Pie topping (p. 6). Bake 15 minutes. 4 to 6 servings.

Multiply the chicken flavor by adding 3 to 4 tablespoons of chicken fat to Bisquick when making the topping.

Brown meat in a deep skillet or heavy pot. Season with salt and pepper; add onion and water. Cover the skillet; simmer until the meat is tender (40 to 50 minutes). Add 1½ to 3 cups of water. Make Dumplings (p. 2). Drop dumplings on top of the hot mixture. Cook. Thicken the liquid with Bisquick for gravy. Season. 6 servings.

Color Note: Add ¼ cup of chopped parsley or chives to the dumplings.

Heat the oven to 450°F (very hot). Combine the salmon, peas, and green pepper, then spread it in a greased 10x6” baking dish. Mix the cheese with ½ cup of milk and pour it over the salmon. In a separate bowl, mix together the mayonnaise, ⅓ cup of milk, and Bisquick with a fork. Spoon this mixture on top of the salmon mixture. Bake for 10 to 15 minutes, until it’s browned. 6 servings.

Heat the oven to 450°F (very hot). Sauté the green pepper and onion in hot fat. Mix in Bisquick, salt, and pepper. Add the corn. Stir until the mixture boils. Remove from heat; gradually mix the mixture into the egg. Add the shrimp; pour it into a greased 1½-quart baking dish. Cover with Meat Pie topping (p. 6). Bake 15 minutes. 4 to 6 servings.

Oven-Crisp Chicken and Biscuits
Broccoli with Lemon Butter
Tomato-Cucumber Salad
Strawberry Glacé Short Pie (__A_TAG_PLACEHOLDER_0__)
Coffee

Baked chicken and biscuits.

Heat the oven to 425°F (hot). Mix Bisquick and seasonings in a paper bag. Melt shortening in the oven in a 13x9½x2″ oblong pan. Shake pieces of chicken in the bag a few at a time to coat them thoroughly. Place the chicken, skin side down, in a single layer in the hot shortening. Bake 45 min.

Make Biscuits (p. 3). Move the chicken to one side of the pan; place the biscuits in a single layer on the other side. Bake for another 15 minutes, or until the biscuits are lightly browned and the chicken is tender. 4 servings.

To make gravy, take the chicken and biscuits off the pan and place them on a serving platter. Add 2 tablespoons of Bisquick (saved from dredging) to the drippings in the pan. Cook over low heat until the mixture is smooth and bubbly. Remove from heat; gradually stir in about 1½ cups of hot water. Boil for 1 minute.

Broccoli in your biscuits!

Heat the oven to 450°F (hot). Cook the broccoli until it's nearly tender. Snip off enough florets to make 1/4 cup (set aside for the biscuits). Cut the rest into bite-sized pieces and place them in a greased 9" square pan. Sprinkle with tuna. Mix the soup, milk, and salt; pour it over the tuna. Prepare the Broccoli Biscuit dough (see below) and drop spoonfuls over the mixture. Bake 15 min. 6 servings.

Make Biscuits (p. 3)—except stir ¼ cup of cooked broccoli florets into Bisquick before adding milk.

You’ve never tasted fish so crispy and delicious. It’s the Bisquick that makes the difference. (Pictured on cover.)

Place 6 serving-sized fish fillets in a shallow pan. Add enough buttermilk to cover them and 1 tsp. of salt for each pound of fish. Let it sit for about 30 minutes. Drain. Dip each fillet in Bisquick. Fry quickly in ¼ cup of hot fat (part butter) until well browned and slightly crispy on one side; turn and repeat on the other side. 6 servings.

Heat the oven to 450°F (really hot). Make the biscuit dough (p. 3). Pat or roll it out to fit the top of the baking dish. (Half the recipe fits an 8″ dish.) Cut 2 or 3 slits in the center. Place it on the hot cooked mixture. Bake for about 15 minutes.

To enjoy with fried chicken ... as made by Southern cooks. And don't miss the fruit fritters for dessert. (Pictured on inside of back cover.)

Mix Bisquick, milk, and egg until well combined (the batter will be lumpy). Stir in fruit or vegetables. Drop by small teaspoonfuls into hot oil (360 to 375°F). Turn and fry until golden brown on both sides. Drain on paper towels. Makes about 2 dozen.

A simpler way to make authentic homemade noodles.

Work 1 cup of Bisquick into 1 beaten egg. Roll and stretch the dough until it's paper thin. Cut it into 1½″ squares or regular noodle strips. Lightly cover with a towel and let it dry for about 6 hours or overnight until it's brittle. Drop into simmering broth or thin gravy. Cover and cook gently for about 15 minutes, or until tender. 4 to 6 servings.

Perfect cornbread batter, and it's so easy now.

Heat the oven to 450°F (very hot). Brown the onion in hot fat; add the meat and cook until crumbly. Add the seasonings, soup, and water; bring to a boil, stirring occasionally. Pour the Corn Bread Batter over the meat in the skillet. Bake 20 min. 6 to 8 servings.

Corn Bread Batter: Mix together ¾ cup Bisquick, ¾ cup cornmeal, ½ tsp. salt, 1 egg, and ¾ cup milk using a fork.

(Pictured on __A_TAG_PLACEHOLDER_0__.)

Mix egg and water. Beat in Bisquick and salt. Peel the shell from the shrimp, leaving the last section and tail intact. Cut a slit through the center of the back without cutting through either end; remove the black line. Dry the shrimp, dip them in the batter, and fry in deep hot oil (375°F) for 1½ to 2 minutes, until golden brown. Drain the shrimp on paper towels. Serve with tartar sauce or cocktail sauce.

Like "French Pastry" crust, smooth and crispy. Fill the cooled shell with ice cream, and top with fresh or frozen fruit.

Heat the oven to 450° (very hot). Place Bisquick and butter in a 9″ pie pan. Add boiling water and stir vigorously with a fork until the dough forms a ball and pulls away from the pan. The dough will be puffy and soft. Using your fingers and the heel of your hand, evenly press it into the pie pan, pushing the dough up to the edge of the pan. It may look a bit thin, but it will not be once baked. Flute the edges if you like. Bake 8 to 10 min.

Heat the oven to 425°F (hot). Mix everything together. Pour into an 11½x7½x1½″ oblong baking dish. Top with Pinwheels. (See recipe below.) Bake 25 min. Serve warm with cream. 8 to 10 servings.

Make a ½ recipe of Fruit Shortcake dough (p. 3). Press it into a 6″ square; spread with 1 tbsp. of softened butter. Sprinkle with 2 tbsp. of sugar, ¼ tsp. of cinnamon, and 3 tbsp. of chopped nuts. Roll it up like a jelly roll; moisten the edge and press to seal. Cut into 8 to 10 slices.

Heat the oven to 425°F (very hot). Mix the ingredients. Pour into an 11½x7½x1½" oblong baking dish. Make Short Pie Dough above. Divide it into 8 parts. Shape each part into 3½" squares to cover the fruit mixture. Bake for 25 minutes. Serve warm with cream.

The chocolate sauce you love bakes at the bottom. (Shown on inside of back cover.)

Heat the oven to 350°F. Mix Bisquick, sugar, nuts, and milk. Pour the batter into a greased 2-quart baking dish. Sprinkle with brown sugar. Pour water over the chocolate pieces. Let it sit for 1 or 2 minutes until the chocolate melts, then stir until combined. Pour over the batter. Bake for 40 to 45 minutes. Let it sit for 5 minutes to cool slightly. While baking, the pudding will rise to the top of the dish, and sauce will form at the bottom. Invert the servings onto plates and pour the sauce over each. Serve with cream. Serves 6 to 8.

Stands up and stays up, just like hundreds of homemakers have found out! (Shown on inside of back cover.)

Heat the oven to 350°F. In a saucepan, mix Bisquick and mustard. Add a small amount of milk to create a paste, then gradually add the rest of the milk. Bring to a boil and cook for 1 minute, stirring constantly. Stir in the cheese and remove from heat. Mix into the slightly beaten egg yolks. Beat the egg whites and cream of tartar until stiff peaks form. Gently fold into the cheese mixture. Bake in an ungreased 1½-quart baking dish set in a pan of hot water for 50 to 60 minutes, or until a silver knife inserted near the center comes out clean. Serves 4 to 6.

Try 1 cup of salmon or tuna, or 1½ cups of chopped cooked chicken, instead of cheese. Add 1 tablespoon of lemon juice and 1 teaspoon of grated onion.

Make 6 individual shortcakes (see directions for Fruit Shortcake, p. 3). Split, butter, and layer with asparagus spears. Pour hot Cheese Sauce (p. 16) over the top. Garnish with a crispy bacon strip or a sprig of parsley. 6 servings.

When Tomatoes are Ripe: Substitute a slice of fresh tomato for the asparagus.

A sophisticated filling for a stylish crust. (Pictured on cover.)

Wash, drain, and remove the stems from the strawberries. For the glaze, simmer 1 cup of the berries with ⅔ cup of water until the berries begin to break down (about 3 minutes). Blend together sugar, cornstarch, and the remaining ⅓ cup of water; stir this mixture into the boiling berries. Boil for 1 minute, stirring constantly. Let it cool. Pour the remaining 3 cups of berries into the baked Short Pie (p. 8). Cover with the glaze. Refrigerate until firm... about 2 hours. Serve with whipped cream or ice cream.

Heat the oven to 450° (hot). Make the biscuit dough (p. 3). Pat or roll it out to ¼″ thick. Cut half of the dough with a biscuit cutter and the other half with a doughnut cutter of the same size. Place them on a baking sheet. Bake 10 to 15 min. Butter the plain rounds and cover them with Creamed Chicken (p. 16). Set the biscuit rings on top and drop a spoonful of red jelly into each hole. Garnish with parsley. 8 servings.

Bring a 6½-oz. package of chopped dates (about 1 cup) and 1 cup of water to a rolling boil; boil for 1 minute, stirring constantly. Set aside while you mix the Velvet Crumb Cake batter (p. 12). Add ¾ cup of the date mixture to the batter and beat for ½ minute. Pour into a pan. Bake 35 minutes. Cool slightly; spread the remaining date mixture on top. Finish with chopped nuts.

Light, fluffy donuts made with Bisquick!

Heat fat to 375°F. Mix the ingredients until well combined. Turn the mixture onto a lightly floured surface and knead about 10 times. Roll out to ⅜″ thick. Cut with a floured doughnut cutter. Fry in hot fat until golden brown, about 1 minute per side. Remove from the fat and drain on absorbent paper. Makes about 12 doughnuts.

“Traditional country” vibe without the hassle of the past.

Beat together until blended. Lightly grease a 6 or 7-inch skillet. Spoon about 3 tablespoons of batter into the hot skillet and tilt to coat the bottom of the pan. Cook until small bubbles appear on the surface. Loosen the edges with a spatula, turn the pancake gently, and finish cooking on the other side. Place on a towel or absorbent paper; put in a low oven to keep warm. Spread each with sugar, jam, applesauce, or whipped cream, etc., and roll up like a jelly roll. Serve warm. Makes about 15.

Heat the oven to 400°F (moderately hot). Shape the Biscuit dough (p. 3) into 12 balls. Melt ⅓ cup of butter and pour about 3 tablespoons of it into a 9-inch ring mold. Sprinkle with 3 tablespoons of brown sugar, 12 cherries (either candied or maraschino), and ¼ cup of nuts. Roll the balls in the remaining melted butter, then in a mixture of ½ cup of sugar, 1 teaspoon of cinnamon, and 3 tablespoons of chopped nuts. Place them in the ring mold. Bake for 25 to 30 minutes. Remove from the pan while warm.

Make pancake batter (p. 2). Pour about ½ cup of batter onto a heated griddle for each pancake. Place 1 pancake on a warm plate and spread it generously with soft butter and jelly. Top with a second pancake. Spread and repeat until they are 6 high. Sprinkle with powdered sugar. Cut the stack into wedges. Serve hot. 6 servings.

Neat Trick: To keep pancakes hot until all are cooked, place them between folds of a towel in a warm oven.

Fruit Compote
Colonial Jelly Stack
Broiled ham, bacon, or sausages
Coffee

Heat the oven to 400° (moderately hot). Make the Coffee Cake batter (p. 2). Spread half in a greased and floured 10x6″ oblong pan. Sprinkle with half of the Streusel Topping. Top with the remaining batter, then the rest of the streusel. Bake 20 to 25 minutes.

Streusel Topping: Combine ½ cup packed brown sugar, 2 tsp. cinnamon, 2 tbsp. Bisquick, 2 tbsp. melted butter, and ½ cup chopped nuts.

(Pictured on __A_TAG_PLACEHOLDER_0__.)

Heat the oven to 450°F (very hot). Grease a sheet of brown paper and lay it on a baking sheet. Mix the egg and cream together. Stir in Bisquick and sugar until fully combined. Turn the mixture out on a surface dusted with Bisquick. Gently roll it to coat the dough. Knead 15 times. Roll it into a 15x9″ rectangle. Spread jam over it. Fold it into thirds lengthwise to create a 15x3″ rectangle. Cut it into 1″ strips. Holding a strip at both ends, twist it in opposite directions twice to form a spiral. Place the twists 1½″ apart on the greased paper, pressing down both ends. Bake 10 to 12 min. Dust the tops with powdered sugar. Remove immediately. Makes 15.

(Pictured on __A_TAG_PLACEHOLDER_0__.)

Make coffee cake batter (p. 2). Spread it in a greased 9" square pan. Sprinkle with a mixture of ¼ cup brown sugar, ½ cup raisins, and ¼ tsp. cinnamon. Spoon ⅔ cup cherry jam over the top. Bake 20 to 25 min. When it's still warm, frost with icing made from powdered sugar and milk. Serve warm.

Make Coffee Cake (p. 2)—except add ¾ cup orange juice instead of milk. Before baking, top with

Orange Caramel Topping: Combine ¼ cup chopped nuts, ½ cup packed brown sugar, 1 tsp. cinnamon, 2 tbsp. softened butter, and 1 tbsp. grated orange zest.

Heat the oven to 425° (hot). Make the fruit shortcake dough (p. 3). Roll it into a 16x7" rectangle. Spread 2 tablespoons of soft butter on top. Sprinkle a mixture of ¼ cup sugar and 1 teaspoon cinnamon over it. Roll it up tightly starting from the long side. Cut it into 1" slices. Bake on a greased baking sheet or in greased muffin cups for 15 minutes. Makes about 16 rolls.

(Pictured on __A_TAG_PLACEHOLDER_0__.)

Mix ½ cup of melted butter with ½ cup of packed brown sugar. Spoon this mixture into 16 muffin cups, placing 2 or 3 pecan halves in each one. Follow the recipe for Cinnamon Rolls. Put one slice in each muffin cup.

Best thing you can do for tea sandwiches.

Heat the oven to 350°F (mod.). Mix the first four ingredients together. Beat vigorously for 30 seconds. Fold in the nuts. Pour the mixture into a well-greased 9×5×2½″ loaf pan. Bake for 45 to 50 minutes, until a toothpick inserted into the center comes out clean. A crack on top is normal. Let it cool before slicing.

Do the same as above, using ¾ cup of sugar and 1¼ cups of orange juice instead of milk. Reduce the nuts to ¾ cup and add 1 cup of raisins or chopped dried apricots, dates, or prunes. Bake 55 to 60 min. (Apricot Nut Bread pictured on cover.)

Make Nut Bread using ¾ cup sugar and ½ cup milk. Reduce nuts to ¾ cup, and add 1 cup of mashed bananas (2 to 3).

Make Nut Bread using ¾ cup sugar. Use 1¼ cups orange juice plus 1 tablespoon grated orange rind instead of milk. Reduce nuts to ¾ cup. Bake 50 to 55 min.

Neat Trick: For cute rounds, pour the batter into 5 soup cans or 3 #303 cans, filling them only halfway. Bake 40 to 50 min.

Heat the oven to 350° F. Grease and flour an 8-inch square or 9-inch round pan. Mix together Bisquick and sugar. Add shortening, egg, and ¼ cup of milk. Beat vigorously for 1 minute. Gradually stir in the remaining milk and vanilla. Beat for another 30 seconds. Pour the mixture into the prepared pan. Bake for 35 to 40 minutes. Top with Broiled Topping while warm.

Broiled Topping: Combine 3 tbsp. of butter, melted or softened; ⅓ cup of packed brown sugar; 2 tbsp. of cream; ½ cup of Wheaties or coconut, if you like; and ¼ cup of chopped nuts. Spread over the baked cake. Put it about 3 inches under the broiler (on low heat) until the mixture bubbles and turns golden brown (3 to 5 min.). Don’t let it burn! It’s especially delicious when served warm.

Perfect when the girls come over to hang out and drink.

Heat the oven to 425° (hot). Mix the ingredients and divide them among 12 large greased muffin cups. Make the Fruit Shortcake dough (p. 3). Spoon it over the pineapple mixture. Bake 15 to 20 min. Immediately invert onto a tray or rack to prevent sticking to the pans.

Exactly what teenagers want—the most delicious, the most filling, “the best.”

Heat deep fat to 375°F. Mix together the egg and milk. Stir in the dry ingredients. Dip the hot dogs into the batter. Fry until golden brown, about 2 to 3 minutes.

Neat Trick: Insert a wooden skewer into the end of the Batter Frank for easy finger eating.

Heat the oven to 400° (moderately hot). Season ½ lb. of hamburger or bulk pork sausage with your desired amounts of salt, pepper, and chopped onion. Shape into 2½″ patties. Brown in hot fat. Make the Fruit Shortcake dough (p. 3)—except omit the sugar. Roll out to ⅛″ thick. Cut into 3″ rounds. Place each browned patty between 2 rounds. Press the edges together with a fork. Prick the tops. Bake on a baking sheet for about 15 min. Serve hot as finger food or with tomato sauce. 6 servings.

Soft and decadent with frosting baked inside.

Make Velvet Crumb Cake (p. 12)—but add ⅓ cup cocoa with the Bisquick. Pour half of the batter into a greased and floured 8″ square pan. Spread with half of the Topping. Cover with the remaining batter. Bake. Immediately spread with the rest of the Topping. Serve warm.

Topping: Combine ½ cup (½ pkg.) semi-sweet chocolate chips, melted, ⅓ cup water, and 2 cups finely chopped coconut.

Heat the oven to 400° (moderately hot). Make the Fruit Shortcake dough (p. 3). Roll it into a 15x6″ rectangle. Cut it into ten 3″ squares. Place half a hot dog, a strip of cheese the same size, and 2 teaspoons of chili sauce or ketchup on each square. Secure the sides of the boat to the hot dog with toothpicks. Bake 15 to 20 minutes.

Make Waffles (p. 2)—but add ½ cup sugar, 2 squares of unsweetened chocolate (2 oz.), melted, and ½ cup chopped nuts to the batter. Serve with whipped cream or ice cream, or sprinkle with powdered sugar.

Impress your guests with an authentic Italian dish that tastes like you ordered it straight from Italy. (Pictured on cover.)

Heat the oven to 425°F (high). Mix Bisquick and water. Knead for about 1 minute on a surface dusted with Bisquick. Roll it into a circle that’s ¼” thick. Place it on a baking sheet. Pinch the edge of the dough to create a slight rim. Arrange the other ingredients on the dough in the order listed. Bake for 20 to 25 minutes. Serve in wedges.

Quick bites to snack on.

Heat the oven to 450°F (hot). Thoroughly mix Bisquick, cheese, mayonnaise, and milk with a fork. Shape the mixture into ½″ balls. Roll the balls in a blend of parsley and onion. Bake on a greased baking sheet for 8 to 10 minutes. Makes about 30.

Heat the oven to 450° (hot). Make the biscuit dough (p. 3). Shape into small balls and roll them in a mixture of 2 tbsp. sugar and 1 tsp. cinnamon. Bake on a lightly greased baking sheet for 8 to 10 min. Makes about 2 dozen biscuits.

Serve them hot and delicious, looking great on the salad plate.

Heat the oven to 450° (very hot). Mix the ingredients together and spread them on top of the unbaked biscuits (p. 3). Bake for 10 to 15 minutes. Makes 16 small or 8 large biscuits.

Heat the oven to 450° (very hot). Make the Biscuit or Fruit Shortcake dough (p. 3). Roll it into a 15" square on a surface lightly dusted with Bisquick. Cut it into twenty-five 3" squares. Place them on an ungreased baking sheet. Spoon a little Ham Filling onto the center of each square. Fold one half over the other to form a triangle, making sure the top edge slightly overlaps. Press the edges together with a fork dipped in cold water. Bake 8 to 10 min.

Ham Filling: Mix together two 2¼-oz. cans of deviled ham and 2 tablespoons of cream.

Leftovers are “loved-overs” when you have your Bisquick.

Heat the oven to 425° (hot). Combine 2 cups of chopped cooked chicken, ham, veal, beef, lamb, or seafood with about ½ cup of gravy or white sauce (p. 16). Make the biscuit dough (p. 3). Roll it out into an 18x9″ rectangle. Spread the meat mixture on top. Roll it up starting from the wide side. Seal the edges. Slice into pieces that are 1½″ thick. Place the slices in a well-greased pan (close together for soft sides, apart for crusty sides). Bake 15 to 20 min. Serve with gravy or sauce. Makes 12.

Follow the recipe above—except spread the dough with Hamburger Filling (sauté 1 medium onion, chopped, in 1 tablespoon of hot fat; stir in 1 pound of ground round steak and cook until well browned; mix in 3 tablespoons of Bisquick, ½ teaspoon of salt, and a dash of pepper; gradually add ½ cup of milk, stirring constantly; bring to a boil for 1 minute, then cool). Serve with mushroom sauce.

Follow the recipe above—except use any seafood and don’t cut the roll into slices. Place the sealed edge down on a greased baking sheet or pan. Cut slits in the top. Bake. Cut into thick slices. Serve with White Sauce (p. 16) to which you can add chopped hard-boiled eggs, sliced olives, or sautéed mushrooms. Alternatively, use condensed cream of mushroom soup diluted with ½ cup of milk, heated, for the sauce.

Known in Italy as cavatzone, a treat by either name. (Pictured on inside of back cover.)

Heat the oven to 400°F (moderately hot). Cook the pork and onion over low heat until there’s no pink left (don’t brown it). Stir with a fork to break it up as it cooks. Let it cool. Mix in the rest of the ingredients. Add ¼ cup of mayonnaise to the biscuit dough (p. 3). Spread half of the dough in a well-greased 8″ square pan. Layer on the meat mixture. Using your fingers, spread the remaining dough over the mixture (the top will even out while baking). Brush with a beaten egg yolk for a crusty glaze. Bake 25 to 30 minutes. Cut into squares or ½” slices and serve hot or cold.

Baked Meat Sandwich, Tossed Green Salad, Orange Sorbet.

Heat the oven to 450°F (very hot). Prepare your favorite cooked chicken or meat pie filling. Spoon it into a rectangular casserole or individual baking dishes. Make Short Pie dough (p. 8). Divide it into 6 sections. Use the palm of your hand to flatten each section into 3 to 4-inch rounds on a baking sheet. Prick the rounds with a fork. Bake for about 8 minutes. When serving, place the baked rounds on the hot filling. 6 servings.

Really special for your favorite friends, too.

Make Pancakes (p. 2), using about ½ cup of batter for each pancake. Spoon ¼ cup of Creamed Chicken (recipe below) onto half of each pancake. Fold it over. Put it on a baking sheet. Sprinkle with grated sharp yellow cheese ... about 1 tbsp. for each pancake. Place it under the broiler or in the oven to melt the cheese. 8 servings.

Melt butter over low heat. Mix in Bisquick and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in milk. Bring to a boil; boil for 1 minute, stirring constantly.

Stir in 2 cups of shredded sharp cheese.

Carefully mix in 1 tbsp. lemon juice, 2 cups diced cooked chicken, ½ cup sliced mushrooms sautéed in butter, and 2 tbsp. chopped pimiento.

Don’t hold back on the onion, and make plenty of Beef Crumble.

Make Pancakes (p. 2)—but add 1 cup of minced onion sautéed in 2 tbsp. of 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, and ¼ cup Bisquick. Keep browning. Gradually stir in ½ cup milk and 2 cups water.

Make Waffles (p. 2). Top each one with a slice or more of fresh tomato. Spoon Cheese Sauce (above) over, then add strips of crispy bacon as a garnish.

Heat 1½ cups of whole-berry cranberry sauce until it's warm. Make Waffles (p. 2). Serve 2 sections of waffle like a sandwich with Creamed Chicken (above) in between. Top with warm cranberry sauce. 6 to 8 servings.

Just this little touch makes lunch special.

Make Biscuits (p. 3)—except mix ½ cup shredded sharp yellow American cheese with the Bisquick.

Make Biscuits (p. 3)—except mix ⅓ cup of crispy cooked bacon bits (about 4 strips) with the Bisquick.

Heat the oven to 425°F (hot). Make biscuit dough (p. 3). Roll it into a 16x7″ rectangle. Brush with bacon fat. Spread ⅓ cup of diced crispy cooked bacon on top. Roll it up tightly, starting from the wide side. Seal the edge. Slice into 1″ thick pieces. Place on an ungreased baking sheet or in muffin cups. Brush the tops with bacon fat. Bake 10 min. Makes 16.

Heat the oven to 450° (hot). Make Biscuit dough (p. 3). Drop by spoonfuls onto a greased baking sheet. Bake 10 to 15 minutes.

Make richer Muffins (p. 2)—except fold 1½ cups of Wheaties carefully into the batter.

Sweet little muffins for lunch or tea.

Make richer Muffins (p. 2)—except add 1 cup of raisins or currants and ½ cup of candied fruit (3 oz.) to the batter.

Heat the oven to 450° (hot). Make Biscuits (p. 3). Roll into a 12 to 13-inch circle. Brush lightly with melted butter. Cut into 16 pie-shaped wedges. Roll up tightly starting from the wide end. Place on a baking sheet, point side down. Shape into crescents. Brush the tops with melted butter. Sprinkle with celery seeds and a little salt. Bake 10 to 12 min. Makes 16.

Make Biscuits (p. 3). Place sliced pimiento cheese on top of hot baked biscuits and return to the oven for the cheese to melt, about 5 minutes.

Hearty Vegetable Soup
Cheesy Biscuits
Applesauce
1-2-3 Peanut Butter Cookies (__A_TAG_PLACEHOLDER_0__)

Makes its own butterscotch sauce while it bakes.

Heat the oven to 350° F. In a saucepan, mix 1 cup of brown sugar, water, and butter. Bring to a boil for 5 minutes. Pour this into an 8-inch square pan. In a bowl, combine 1 cup of brown sugar, milk, Bisquick, raisins or dates, nuts, and vanilla. Spoon the batter on top of the sugar mixture. It will sink into the liquid and spread out while baking. Bake for 45 minutes. Serve warm with plain or whipped cream. 9 servings.

Heat the oven to 400°F (moderately hot). Place the fruit in a greased 10x6" baking dish. Sprinkle with water and sugar. Mix Bisquick, sugar, and cinnamon, then slowly pour in the egg while stirring constantly until it becomes crumbly. Sprinkle this mixture over the fruit. Dot with butter. Bake for about 25 minutes until golden brown. Serve hot or cold with milk or cream. 6 to 8 servings.

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

Velvet Crumb is a favorite when served right side up and an even bigger favorite when served upside down.

Heat the oven to 350° (moderate). Melt 2 tablespoons of butter in an 8-inch square pan or a 9-inch round layer pan. Sprinkle ¼ cup of brown sugar over it. Arrange fresh or well-drained canned fruit (peach slices, pineapple slices or chunks, or apricot halves) over the sugar mixture. Make Velvet Crumb Cake batter (p. 12). Pour the batter over the fruit. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Invert onto a serving plate immediately. Leave the pan over the cake for a minute. Serve warm with plain or whipped cream.

Cool Idea: Impress the family with various designs on your upside-down cakes.

All-time favorites for the cookie jar.

Heat the oven to 375° (quick mod.). Mix the butter, sugar, and egg together well. Stir in the Bisquick, nuts, and chocolate pieces. Drop by teaspoonfuls 2 inches apart on an ungreased baking sheet. Bake for about 10 minutes until light brown. Makes 3 dozen.

Use granulated sugar instead of brown sugar, skip the chocolate pieces, and mix in 2 squares of unsweetened chocolate (2 oz.), melted. Don’t overbake.

Omit chocolate; mix in 1 cup shredded coconut and 1 tablespoon grated orange peel. Don’t overbake.

As good as mom used to make—better and faster, too.

Heat the oven to 350° (mod.). Mix together the butter, sugar, and egg until well combined. Stir in the Bisquick, nuts, and dates. Bake 25 min. in a greased 8″ square pan. Let it cool for about 1 hour. Cut into bars and roll in powdered sugar.

Heat the oven to 400° (moderately hot). Mix peanut butter, shortening, sugar, and water with a rotary beater or spoon until smooth. Stir in Bisquick. Drop small teaspoonfuls onto a lightly greased baking sheet. Flatten with the bottom of a glass dipped in Bisquick or press with a fork dipped in Bisquick. Bake 8 to 10 minutes. Makes about 6½ dozen.

Heat the oven to 350° (moderate). Mix the ingredients until a dough forms a ball. Shape it into balls, using 1 teaspoon of dough for each ball. Place them on an ungreased baking sheet. Flatten each ball to about 2 inches with your hand. Bake for 8 minutes. Makes 2½ to 3 dozen.

Heat the oven to 350°F (moderate). Grease a 9-inch square pan. Thoroughly mix together eggs, brown sugar, vanilla, and Bisquick. Stir in nuts and coconut. Gently fold in Wheaties. Spread the mixture in the pan. Bake 30 to 35 minutes. Cut into 2-inch squares while warm. Makes 16.

Beat the eggs until soft peaks form. Mix in the milk. Add Bisquick and sugar. Stir just until everything is evenly combined. Gently fold in the oil. Spoon onto a medium-hot griddle. Grease the griddle if needed. When they puff up and bubbles start to break, flip them to cook the other side. Makes 15 to 20.

Follow the recipe above—just bake it in a preheated waffle maker.

Cool Idea: Serve Puff Pancakes or Waffles for dessert topped with fruit and whipped cream.

Perfect pairing for smoked ham.

Mix pineapple, sugar, and butter. Bring to a boil, then simmer for 3 minutes. Add a little water if it’s too thick. Spoon it warm over crispy baked waffles (p. 2).

With honey or hard sauce on top, they double as 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 powdered sugar.

How to be important to the kids.

Make pancake batter (p. 2). Thin it out with a bit of milk. Then spoon out a tablespoon at a time to fill your griddle with small "silver dollar" pancakes. Serve several on each plate.

Lay short strips of bacon over the grids of a preheated waffle iron. Close it and cook for about 1 minute. Make the waffle batter (p. 2)—except leave out the shortening. Spoon the batter over the bacon. Cook.

Add ¾ to 1 cup finely chopped pecans to pancake or waffle batter (p. 2). Bake. Serve with syrup or ice cream.

Make Pancakes (p. 2). Roll a cooked pork sausage link in each pancake. Top with

Mix and cook slowly without stirring until it thickens a bit (about 5 min.).

Don’t forget about these when it comes to dessert, too.

Add 1 tsp. cinnamon, ½ tsp. each allspice, cloves, and nutmeg to pancake batter (p. 2). Bake. Serve with spiced cherry sauce.

Mix sugar, cornstarch, cinnamon, and salt in a saucepan. Add the rest of the ingredients. Bring to a boil while stirring constantly. Boil for 1 minute. Serve hot over plain or spicy pancakes (above).

Add 2 cups of grated unpeeled apple, 1 tablespoon of lemon juice, and 2 tablespoons of sugar to the pancake batter (p. 2). Cook. Serve with syrup.

Make Pancakes (p. 2). Top each stack with a slice of pineapple. Serve with fresh orange syrup made by boiling together until slightly thickened 1 cup of orange juice, ⅓ cup of sugar, and ¼ cup of water.

Make Pancakes (p. 2)—but use 1 cup water and ⅔ cup sour cream instead of milk.

Make Pancakes or Waffles (p. 2)—except use ½ cup cornmeal instead of ½ cup of the Bisquick.

They're like doughnuts, but you twist them and bake them—holes and all.

Heat the oven to 400° (moderately hot). Mix Bisquick, sugar, and spices. Add cream and egg. Mix well. Lightly dust your hands and the surface with Bisquick. Knead 2 or 3 times. Keep the dough soft.

Roll out to ½″ thickness. Use a doughnut cutter dipped in Bisquick to cut out shapes. Save the “holes” to bake. Hold opposite sides of each ring with your fingers and twist to form a figure 8. Pat the scraps together, reroll, and cut again. Place on a baking sheet. Bake for 10 to 12 minutes, until golden brown. Melt ¼ cup of butter. Measure ½ cup of sugar into a small bowl. Right after baking, quickly dip each doughnut in butter, then in sugar, making sure to coat all sides. Serve warm. Makes about 10.

Spoon the dough into greased muffin cups, filling each one halfway. Bake for about 15 minutes. Dip in butter and sugar.

(Pictured on __A_TAG_PLACEHOLDER_0__.)

Drop into each of the 12 greased medium muffin cups ½ tbsp. butter, ½ tbsp. brown sugar, and 2 or 3 pecan halves. Fold 1 cup of chopped dates into the muffin batter (p. 2). Spoon the mixture into the prepared muffin cups. Bake.

Make muffin batter (p. 2)—except fold in 2 tbsp. of crispy, cooked diced bacon and ½ cup of grated sharp yellow cheese. Bake.

Make Coffee Cake batter (p. 2)—except sprinkle 2 tbsp. melted butter and ¼ cup white or brown sugar over the batter (for prune topping, use ¾ tsp. cinnamon). Arrange 1 cup of chopped, drained cooked prunes or apricots or 1 cup of drained crushed pineapple on top. Bake. Serve hot.

Make Coffee Cake batter (p. 2)—but add 1 cup of mashed, fully ripe bananas instead of milk. Bake.

Make Coffee Cake batter (p. 2). Melt 1 tablespoon of butter. Mix in ½ cup of sugar and 1 tablespoon of grated lemon zest. Sprinkle over the batter. Bake 25 minutes.

Follow instructions for Biscuits (__A_TAG_PLACEHOLDER_0__).

Neat Trick: In a rush? Just flatten the biscuit dough on the baking sheet. Cut it into squares with a sharp knife. Quick! No leftovers!

Heat the oven to 400° (moderately hot). Make the biscuit dough, adding 1 tablespoon of sugar for each cup of Bisquick. Drop spoonfuls onto the hot prepared fruit. Bake 20 minutes.

Add milk and eggs to Bisquick. Beat with a hand mixer until smooth. Follow the baking directions on p. 2.

Follow the mixing directions on p. 12. Bake in a 13x9½x2″ rectangular baking pan for 35 to 40 minutes. Cover with Broiled Topping while it's still warm. Makes 24 2″ squares.

Broiled Topping: Combine ⅓ cup softened butter, ⅔ cup packed brown sugar, ¼ cup cream, 1 cup Wheaties or coconut, and ½ cup chopped nuts. Spread over a warm cake. Place about 3 inches under the broiler (on low heat) until the mixture bubbles and turns golden brown (3 to 5 minutes). Don’t let it burn!

An old-fashioned method for making hot biscuits.

Pour several cups of Bisquick into a plastic bag. Roll down the sides to create a cuff. Take the end of a long, peeled stick (about the thickness of your little finger) and push the Bisquick away in the center to create a well. Pour in about 1 tablespoon of milk or water. Stir gently with the stick until the liquid picks up enough Bisquick to form a soft ball around the end of the stick (about 1 inch across). Secure the ball on the stick by pressing gently with your hand. Hold the stick over the coals, turning slowly to bake the ball through and brown it evenly (about 7 minutes). Enjoy it hot with butter, jam, or jelly.

Make a ball of dough as described above. Dust your hands generously with Bisquick. Remove the ball from the stick. Roll it between your palms into a 4 or 5-inch strip. Coil the strip around the end of the stick, pinching tightly at the ends to secure it. Bake as described above (about 5 min.). Remove from the stick. Fill the center with a strip of cheese or cooked meat, or spoon in jelly, jam, or honey. Enjoy while it's hot.

Follow the directions for Stick Biscuits—except secure a ¾″ cube of cheese on the end of the stick. Finish as directed. Also great with canned meat.

Large-size Pancakes (p. 2). Satisfy your outdoor cravings with delicious flavors.

1. Check out recipes for Apple or Corn Meal Pancakes (p. 21) or Blueberry Pancakes (p. 20).

2. Stack a bunch of flapjacks with jelly or jam, then cut into quarters to serve 4.

3. Add 1 cup of drained whole kernel or fresh corn to the batter.

A classic favorite from the Deep South, now updated for today.

Mix 1 cup cornmeal, 1 cup Bisquick, 1 tsp. salt, 1 egg, and 1 cup milk. Drop by spoonfuls into hot oil and fry until golden brown on both sides, only turning once. Serve hot. Makes 15 to 20.

Form Stick Twists as shown on the left. Wrap a strip of dough around a roasted frankfurter or fried pork sausage, making sure to stretch it to cover it completely. Finish just like you would for Stick Twists.

Neat Trick: For the crispiest coating you’ve ever tasted, coat fresh fish, seafood, chicken, or meat generously in Bisquick. Fry in a small amount of oil until golden brown on both sides. Flip only once.

Mix together 2 cups of Bisquick, ½ cup of milk or water, and ¼ cup of melted shortening or drippings. If the batter is too soft, add more Bisquick. Divide the mixture into 8 pieces. Flatten each piece to make a 5” square. Place a slice of cooked or canned meat on one half of the square. Top it with chili sauce or pickle relish. Fold the dough over the meat and seal the edges with a fork. Cut a slit in the top. Bake 15 to 20 minutes in a hot oven.

Neat Trick: Place 1 piece of dough at a time in a plastic bag that’s generously sprinkled with Bisquick. Flatten it between your hands to create a 5” square. To take it out, slowly turn the bag inside out, using a dull knife to loosen the dough from the sides.

Make Muffin batter (p. 2)—but add ¾ cup cornmeal and only use 1¼ cups Bisquick. Pour the batter into a sizzling hot pan. Bake for about 15 min. in a hot oven until it's brown and crusty.

Make Drop Biscuits (p. 17)—but add 1 cup of blueberries and 2 tablespoons of sugar to the dough.

Use canned or homemade stew. Make Dumplings (p. 2).

Make biscuit dough (p. 3). Drop small spoonfuls into a mixture of cinnamon and sugar. Roll to coat the surface. Bake 8 to 10 minutes in a hot oven. Makes 24.

Heat no. 2 can canned berries or fruit (2½ cups) to boiling. Sweeten fruit, if necessary. Then make half the recipe for Dumplings (p. 2) and cook on the fruit.

Meat Turnovers
Baked Beans
Sliced Bermuda Onions, Tomatoes
Velvet Crumb Cake (__A_TAG_PLACEHOLDER_0__)
Coffee

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