Easy Drop Danish Using Bisquick Recipes

Steps:

• Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. In small bowl, mix filling ingredients until smooth; set aside.
• In medium bowl, stir Bisquick mix, butter and 2 tablespoons granulated sugar until crumbly. Stir in 2/3 cup milk until dough forms; beat with spoon 15 strokes.
• On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Make a shallow well in center of each with back of spoon; fill each with about 1 teaspoon filling.
• Bake 8 to 10 minutes or until golden brown.
• Meanwhile, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm Danish. Store covered in refrigerator.

Steps:

• Stir butter, sugar and bisquick together until crumbly.
• Gently add in coffee creamer and half and half or milk until dough just starts to form.
• Drop about a heaping tablespoonsful dough onto a greased baking sheet.
• Make an indent into each Danish.
• Fill indent with a small amount of preserves.
• Bake at 425 degrees Fahrenheit for 10-12 minutes, or until just starting to turn golden.
• While they are baking make the glaze by combining the powdered sugar, coffee creamer or milk, and corn syrup.
• Drizzle glaze over warm danishes.

Steps:

• Mix margarine, sugar and Bisquick until crumbly.
• Stir in milk until dough forms; beat 15 strokes.
• Drop by rounded tablespoonfuls 2" apart onto a lightly greased cookie sheet.
• Make a shallow well in center of each with the back of a spoon.
• Fill the well with 1 teaspon preserves.
• Bake at 450 degrees Fahrenheit for 10 to 15 minutes or until golden.
• While warm drizzle with glaze.
• Glaze: Beat together all ingredients until smooth.

Steps:

• 1st Part:.
• Cut 1/2 cup butter into 1 cup flour.
• Sprinkle water over mixture and mix until it's moist enough to round into a ball.
• Divide in half.
• On ungreased baking sheet, pat each half into a strip that is roughly 12x3 inches, with strips about 3" apart.
• 2nd Part:.
• Heat 1/2 cup butter and 1 cup water to a rolling boil.
• Turn heat to lowest setting and quickly stir in 1 t. almond extract and 1 cup flour.
• Stir vigorously over low heat until mixture forms a ball, about 1 minute.
• Remove from heat.
• Beat in eggs, all at once, until smooth and glossy.
• Divide in half.
• Spread evenly over strips.
• Bake 60 minutes or until topping is crisp and brown.
• Frost with Sugar Glaze (see below) and sprinkle with nuts.
• Sugar Glaze:.
• Mix 3 cups powdered sugar, 4 T. butter, 1.5 t. vanilla, 1.5 t. almond extract, and 2-4 T. warm water until smooth and of spreading consistency.
• If you are topping with walnuts instead of almonds, use less almond extract or none at all and just use vanilla extract.
• Recipe can be made into individual puffs by patting dough into 3" circles, using a rounded tsp for each puff. Spread rounded tablespoon of batter (2nd part) over each circle, extending it just beyond the edge of the circle. Bake 30 minutes and frost.

Steps:

• Heat oven to 450°F. Spray cookie sheet with cooking spray or lightly grease with shortening. In medium bowl, stir Bisquick mix, butter and granulated sugar until crumbly. Stir in milk until dough forms; beat 15 strokes.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make shallow well in center of each with back of spoon dipped in water; fill each with 1 teaspoon preserves.
• Bake 10 to 15 minutes or until golden brown.
• In small bowl, beat all vanilla drizzle ingredients with spoon until smooth, stirring in additional water if necessary. Spread over warm biscuits.

Steps:

• Take the first 3 ingredients only: 4 ounces butter, 1 cup flour, and 2 tablespoons water; rub the butter into the flour; add the water. You will have a soft and slightly sticky ball.
• Spread this mixture out onto an unbuttered baking tray (cookie sheet) to an approximate 5 to 7 mm thickness.
• This recipe makes one tray size pastry that you cut into slices afterwards, rather than individual pastries that I now understand Americans might be used to.
• Take the second quantity of butter and water: 4 ounces butter, 1 cup water; put into a saucepan and bring to a rolling boil.
• Take off the heat, mix in all the second quantity of flour (1 cup) all at once.
• Stir until you have a smooth ball. I use a whisk for this and the following step as it goes much faster than with a wooden spoon.
• Add the almond essence and all the eggs at once and stir until your mixture is a smooth glossy paste.
• Spread the second mixture evenly over the first mixture.
• Bake at 180 degrees Celsius (350 degrees Fahrenheit) for approximately 45 minutes or until light golden brown and topping is a little bit crisp.
• Cool.
• Glaze with icing. Spread icing over Danish and sprinkle with nuts or other decoration etc. as preferred.

Steps:

• 1. Heat oven to 450°. Lightly grease cookie sheet. Stir Bisquick, margarine and sugar in medium bowl until crumbly. Stir in milk until dough forms beat 15 strokes.2. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make a shallow well in center of each with back of spoon fill with 1 teaspoon preserves.3. Bake 10 to 15 minutes or until golden brown. Drizzle Vanilla Glaze over warm danish.Vanilla Glaze3/4 cup powdered sugar1 tablespoon warm water1/4 teaspoon vanillaMix all ingredients until smooth and thin enough to drizzle.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 475°. Stir 2 tablespoons all-purpose flour into Bisquick. Use 1 tablespoon sugar. Bake about 10 minutes.NUTRITION FACTS: 1 Danish: Calories 180 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 0mg Sodium 340mg Carbohydrate 27g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 6% Vitamin C 0% Calcium 4% Iron 4% DIET EXCHANGES: 1 Starch 1 Fruit 1 FatBETTY'S TIP: Dazzle them with Easy Cherry-Almond Danish. Use cherry preserves, and substitute almond extract for vanilla in the Vanilla Glaze. For an extra nutty crunch, sprinkle the glaze with toasted chopped almonds.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.