Baking with Betty
Many of us who are older than 60 can remember when most cooking was done from "scratch" - putting all the ingredients together yourself - no mixes already boxed. Our grandparents took it for granted that cooking took a while - not a lot of short cuts like we have today.
My column this week is dedicated to "Bisquick" - a very versatile mix that can make some good things even better!
Easy Mini Cheeseburger Pies
1 pound lean (at least 80 percent) ground beef
1 large onion, chopped (1 cup)
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 cup shredded Cheddar cheese ( 4 ounces)
1/2 cup milk
1/2 cup Bisquick mix
Heat oven to 375 degrees. Spray 12 regular-size muffin cups with cooking spray. In 10 inch skillet, cook beef and onion over med-high heat for 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes. Stir in Worcestershire sauce, garlic salt and cheese.
In medium bowl, stir batter ingredients with fork until well blended. Spoon slightly less than 1 tablespoon batter into each muffin cup top with about 1/4 cup burger mixture. Spoon 1 tablespoon batter onto burger mixture in each muffin cup. Bake about 30 minutes or until toothpick inserted in center comes out clean and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan, remove from pan and place top side up on cooling rack. Cool 10 minutes longer; serve with pickles, tomatoes, mustard and ketchup.
Cherry-Raspberry Chocolate Cobbler
1 can (21 ounce) cherry pie filling
1/2 teaspoon almond extract
2 cups fresh raspberries
3/4 cup chocolate ice cream
1/2 cup bittersweet chocolate chips
1 cup Bisquick mix
3 tablespoons sliced almonds
Heat oven to 375 degrees. In medium bowl, mix pie filling and almond extract; fold in raspberries. Spread in ungreased 8-inch square pan. Bake 15 minutes.
Next, in medium microwaveable bowl, microwave ice cream and chocolate chips on High about 1 minute 30 seconds, stirring every 30 seconds, until smooth. Add Bisquick mix; stir until well blended. Let stand until fruit is done baking. Drop dough in 8 mounds (about 3 tablespoons each) onto hot fruit. Sprinkle each mound with almonds. Bake 15 to 18 minutes or until chocolate topping is just set. Serve warm.
Here is the Master Biscuit Mix that one can make if you don't have Bisquick on hand.
Master Biscuit Mix
8 1/2 cups flour
3 tablespoon baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups instant nonfat dry milk
2 1/4 cups shortening
In a large mixing bowl, sift together all dry ingredients. Blend well. With a pastry blender, cut in shortening until evenly distributed and the consistency of coarse cornmeal. Place in an airtight container or large plastic storage bags. Store in a cool, dry place. Date the container and use within 3 months. This Master Biscuit Mix can be used in place of Bisquick in many recipes.
Our thought for the week: "Energy and persistence conquer all things." Benjamin Franklin