Chapter 10
Section 10 of 133 Quicker Ways to Homemade with Bisquick. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Read by Betty B. 133 Quicker Ways to Homemade with Bisquick by Betty Crocker All-Time Favorites More Bisquick Favorites
Berry Chiffon Short Pie 1 quarter cup sugar, 1 envelope unflavored gelatin, 1 tablespoon 10 ounce frozen package raspberries or strawberries thawed 3 egg whites 1 quarter teaspoon cream of tartar, 1 third cup sugar, 1 half cup whipping cream whipped. Blend in saucepan sugar, gelatin, raspberries. Bring to full rolling boil, stirring Cool pan in cold water until mixture mounds slightly when dropped from a spoon. Add cream
of tartar to egg whites. Beat until frothy. Gradually beat in sugar and beat until meringue holds stiff peaks. Fold berry mixture into meringue. Carefully fold in whipped cream. Pile into cooled baked short pie shell. Chill several hours until set. Short pie shell. 1 cup bisquick, 1 quarter cup soft butter, 1 half stick, 3 tablespoons boiling water. Heat oven to 450 degrees hot. Put bisquick and butter in 9 inch pie pan. Add boiling water and stir vigorously
with fork until dough forms a ball and cleans the pan. Dough will be puffy and soft. With fingers and heel of hand, pat dough evenly into pie pan, bringing up dough to edge of pan. This may seem skimpy but will not be when baked. Flute edges. Bake 8 to 10 minutes. Fill with ice cream or other fillings. Fruit cobbler. Heat oven to 400 degrees moderate hot. Heat 2 and 1 half cups, number 2 can, canned fruit or berries, and juice or 3 cups fresh fruit and 3 quarter cup water.
Sweeten to taste. Blend in 1 tablespoon cornstarch dissolved in 2 tablespoons cold water. Bring to a boil. Boil 1 minute. Pour into 2 quart baking dish, dot with butter, sprinkle with cinnamon. Drop 1 half fruit shortcake dough by spoonfuls over top. Bake about 20 minutes. Serve hot with cream. 6 to 8 servings. Short pie rounds. Prepare short pie dough. Except divide dough into 6 parts. Flatten each part into 3 or 4 inch rounds on baking sheet. Flute edges. Bake about 8 minutes. Serve on top
of your favorite cooked fruit filling. 6 servings. Ranch pudding. 1 cup brown sugar packed, 2 and 1 half cups water, 2 tablespoons butter, 1 cup brown sugar packed, 1 half cup milk, 1 and 1 quarter cups biscuits, 1 cup raisins or chopped dates, 1 half to 1 cup chopped nuts, 1 teaspoon vanilla. Heat oven to 350 degrees moderate. Mix 1 cup brown sugar, water, and butter in saucepan. Boil 5 minutes. Pour into 8 inch square pan. Mix rest of ingredients in bowl. Spoon batter on top of sugar mixture. It
will sink into the liquid and will spread out as it bakes. Bake 45 minutes. Serve warm with plain or whipped cream. 9 servings. Hot seafood appetizers. Heat oven to 450 degrees hot. Make rolled biscuit dough. Roll dough 1 quarter inch thick. Cut into biscuits 1 inch in diameter. Place on baking sheet. Bake 6 to 8 minutes. Immediately split each baked biscuit. Spread with seafood mixture. Sprinkle with grated sharp cheese if desired. Replace tops. Return to oven to heat
through. Serve piping hot. Makes about 60 tiny biscuits. Filling variations. Shrimp spread. Mix 1 half cup flaked cooked shrimp, 5 ounce can, 1 tablespoon chopped pimento, 1 tablespoon lemon juice, 3 tablespoons mayonnaise, and salt and pepper to taste. Crab meat spread. Use crab meat in place of shrimp in the above spread. Pronto puppies. 1 egg, 1 half cup milk, 1 cup bisquick, 2 tablespoons yellow cornmeal, 1 quarter teaspoon paprika, 1 half teaspoon dry mustard, 1 1⁄8
teaspoon cayenne, 1 pound miniature or large frankfurters. Heat deep fat to 375 degrees. Blend egg and milk. Stir in dry ingredients. Dip frankfurters in batter. Fry until brown, 2 to 3 minutes on each side. Serve miniature franks on cocktail picks. Slice large franks. To reheat, place in 400 degree oven about 5 minutes. Donuts or fried balls. 2 cups bisquick, 1 quarter cup sugar, 1 third cup milk, 1 teaspoon vanilla, 1 egg,
1 quarter teaspoon each, cinnamon and nutmeg if desired. Heat fat to 375 degrees. Mix ingredients until well blended. Turn onto lightly floured surface and knead about 10 times. Roll out 3 to 4 inches thick. Cut with flour doughnut cutter. Fry in hot fat until golden brown, about 1 minute to a side. Take from fat and drain on absorbent paper. Makes about 12 doughnuts. Fritters. Mix 2 cups bisquick, 2 thirds cup milk, 1 egg until well blended. Batter will be lumpy.
Stir in 2 cups fruit or cooked vegetables drained. Drop by small teaspoonfuls into deep hot fat. 360 to 375 degrees. Turn and fry until golden brown on both sides. Drain on absorbent paper. Serve hot with syrup or confectioners sugar. Mix 2 dozen. Fried chicken, meats, fish. For the crispiest coating you ever tasted, roll fresh fish, seafood, chicken or meat generously in bisquick. Fry in a small amount of fat until golden brown on both sides.
Turn only once. Use leftover dredgings for making gravy. End of section 10. End of 133 Quicker Ways to Homemade with Bisquick by Betty Crocker.
