More Bisquick favorites

Berry Chiffon Short Pie

¼ cup sugar

1 envelope unflavored gelatin (1 tbsp.)

10-oz. pkg. frozen raspberries or strawberries, thawed

3 egg whites

¼ tsp. cream of tartar

⅓ cup sugar

½ cup whipping cream, whipped

Blend in saucepan sugar, gelatin, raspberries. Bring to full rolling boil, stirring constantly. 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 (recipe below). Chill several hours until set.

Short Pie Shell

1 cup Bisquick

¼ cup soft butter (½ stick)

3 tbsp. boiling water

Heat oven to 450° (hot). Put Bisquick and butter in 9″ 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 min. Fill with ice cream or other fillings.

Fruit Cobbler

Heat oven to 400° (mod. hot). Heat 2½ cups (no. 2 can) canned fruit or berries and juice (or 3 cups fresh fruit and ¾ cup water). Sweeten to taste. Blend in 1 tbsp. cornstarch dissolved in 2 tbsp. cold water. Bring to a boil; boil 1 min. Pour into 2-qt. baking dish. Dot with butter. Sprinkle with cinnamon. Drop ½ Fruit Shortcake Dough (recipe page 18) by spoonfuls over top. Bake about 20 min. Serve hot with cream. 6 to 8 servings.

Short Pie Rounds

Prepare Short Pie dough (above)—except divide dough into 6 parts. Flatten each part into 3 or 4″ rounds on baking sheet. Flute edges. Bake about 8 min. Serve on top of your favorite cooked fruit filling. 6 servings.

Ranch Pudding

1 cup brown sugar (packed)

2½ cups water

2 tbsp. butter

1 cup brown sugar (packed)

½ cup milk

1¼ cups Bisquick

1 cup raisins or chopped dates

½ to 1 cup chopped nuts

1 tsp. vanilla

Heat oven to 350° (mod.). Mix 1 cup brown sugar, water, and butter in saucepan. Boil 5 min. Pour into 8″ 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 min. Serve warm with plain or whipped cream. 9 servings.

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Hot Sea Food Appetizers

Heat oven to 450° (hot). Make Rolled Biscuit dough (recipe page 3). Roll dough ¼″ thick. Cut into biscuits 1″ in diameter. Place on baking sheet. Bake 6 to 8 min. Immediately split each baked biscuit. Spread with sea food 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 ½ cup flaked cooked shrimp (5-oz. can), 1 tbsp. chopped pimiento, 1 tbsp. lemon juice, 3 tbsp. mayonnaise, and salt and pepper to taste.

Crabmeat Spread: Use crabmeat in place of shrimp in the above spread.

Pronto Puppies

1 egg

½ cup milk

1 cup Bisquick

2 tbsp. yellow corn meal

¼ tsp. paprika

½ tsp. dry mustard

⅛ tsp. cayenne

1 lb. miniature or large frankfurters

Heat deep fat to 375°. Blend egg, milk. Stir in dry ingredients. Dip frankfurters in batter. Fry until brown, 2 to 3 min. on each side. Serve miniature franks on cocktail picks. Slice large franks. To reheat: Place in 400° oven about 5 min.

Doughnuts or Fried Balls

2 cups Bisquick

¼ cup sugar

⅓ cup milk

1 tsp. vanilla

1 egg

¼ tsp. each cinnamon and nutmeg, if desired

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

Fritters

Mix 2 cups Bisquick, ⅔ 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°). Turn and fry until golden brown on both sides. Drain on absorbent paper. Serve hot with syrup or confectioners’ sugar. Makes 2 dozen.

Fried Chicken, Meats, Fish

For the crispiest coating you ever tasted, roll fresh fish, sea food, 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.

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