Bisquicktoastercorncakesorcornsticks Recipes

Steps:

• Heat oven to 450 degrees.
• Grease 2 loaf pans, (9x5x3 inches).
• Stir Bisquick, cornmeal, buttermilk, oil, and eggs until blended.
• Bake about 15 minutes or until toothpick inserted in center comes out clean.
• Remove from pans.
• Cut each loaf crosswise into 8 sticks.
• For high altitude: bake about 20 minutes.
• Note: I baked in muffin top pan (greased) for about 15 minutes.
• Make sure toothpick comes out clean.
• My edges were brown and crispy, tops were lightly browned.

Steps:

• In medium bowl, stir together strawberries and 1/2 cup sugar; set aside for about 1 hour.
• Heat oven to 425°F
• In another medium bowl, stir Bisquick® mix, milk, 3 tablespoons sugar, and melted butter until a soft dough forms.
• Drop the dough by rounded tablespoonfuls into 6 mounds onto ungreased cookie sheet; dust with sugar.
• Bake 10 to 12 minutes or until golden brown.
• Meanwhile, in a chilled small bowl whip the cream, adding a drop or two of vanilla and a teaspoon of sugar. Beat with an electric mixer on high speed until soft peaks form.
• Serve one of two ways:.
• 1. Split warm shortcakes; fill and top with strawberries and whipped cream, or
• 2. Break up one biscuit per person into big pieces into a dessert bowl. Ladle strawberries over the biscuit; add a dolop of whipped cream.
• COOK'S TIP: Alternatives to strawberries could include raspberries, blueberries & peaches, and my favorite, apricots & honey (Soak dried apricots in warm water for 1 hour; chop fine. Gently toss apricots with honey and let stand awhile to blend flavors. Serve over shortcakes.).

Steps:

• Sift flour into a bowl; add baking powder and salt and whisk until fully incorporated. Cut butter into flour mixture using a pastry cutter until evenly combined.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking dish.
• Beat baking mix, eggs, and sugar together into a smooth batter. Fold coconut and pecans through the batter.
• Bake in preheated oven until set in the center, 30 to 35 minutes.

Steps:

• Preheat oven to 425 degrees F.
• Combine all ingredients with melted butter.
• Bake 10-12 minutes.
• Serve. (To make it a strawberry shortcake, serve with whipped cream and fresh strawberries).

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a circular baking pan or line with parchment paper.
• Combine baking mix, milk, softened butter, and sugar in a bowl. Mix until a dough forms.
• Transfer dough to a surface floured with baking mix. Knead dough 10 times. Roll dough out using a lightly floured rolling pin until it is 1/4-inch thick.
• Combine sugar, melted butter, and cinnamon in a bowl and mix until dark brown. Spoon filling onto rolled dough, spreading evenly to all edges. Roll dough inward; cut ends off and cut spiral into 12 pieces.
• Place rolls into the prepared circular baking pan so that rolls touch.
• Bake in the preheated oven until golden, 11 to 15 minutes. Let cool for 1 minute before transferring to a plate to cool completely.
• While rolls are cooling, mix confectioners' sugar and milk together in a bowl until smooth. Spoon glaze over cooled cinnamon rolls.

Steps:

• Whisk dry ingredients together. Mix well.
• Using an electric mixer, slowly stir in canola oil.
• Mix until all lumps are gone and mixture is a uniform texture, about 1 minute.
• Store in an airtight container.

Steps:

• Preheat oven to 400 degrees.
• Mix baking mix, milk and egg until a soft dough forms.
• Turn dough onto lightly floured surface and knead gently until smooth.
• Pat or roll dough into an 8 x 10 rectangle.
• Combine cinnamon and sugar.
• Spread dough with butter and sprinkle with cinnamon and sugar mixture.
• Roll up tightly, beginning at 10 inch side.
• Pinch edge of dough into roll to seal.
• Place sealed side down on an ungreased cookie sheet.
• Cut at 1 inch intervals ALMOST through to bottom, using scissors or sharp knife.
• Bake about 20 minutes or until light brown.
• Mix powdered sugar and water until spreading consistency; spread over warm roll.