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133 Quicker Ways to Homemade with Bisquick - Betty Crocker · Mark Twain Classics Podcast

• 0:00
  Speaker 1: Section one of one hundred and thirty three Quicker Ways
• 0:04
  Speaker 1: to Homemade with Bisquick. This is a LibriVox recording. All
• 0:10
  Speaker 1: LibriVox recordings are in the public domain. For more information
• 0:14
  Speaker 1: or to volunteer, please visit LibriVox dot org. One hundred
• 0:19
  Speaker 1: and thirty three Quicker Ways to Homemade with Bisquick by
• 0:23
  Speaker 1: Betty Crocker. Biscuits How to make them perfect. Heat oven
• 0:31
  Speaker 1: to four hundred and fifty degrees hot. Add two thirds
• 0:36
  Speaker 1: cup milk, all at once to two cups of bisquick.
• 0:41
  Speaker 1: Stir with fork into a soft dough. Beat dough vigorously
• 0:46
  Speaker 1: twenty strokes until stiff and slightly sticky. Roll dough around
• 0:52
  Speaker 1: on cloth covered board, lightly dusted with Bisquick to prevent sticking.
• 1:00
  Speaker 1: Kneed gently eight to ten times to smooth up dough.
• 1:05
  Speaker 1: Roll a half inch thick biscuits double in size in
• 1:09
  Speaker 1: baking dip cutter in bisquick. Cut close together to save rerolling.
• 1:16
  Speaker 1: Bake on ungreased shiny baking sheet ten to fifteen minutes,
• 1:21
  Speaker 1: close together for soft sides, one inch apart for crusty sides.
• 1:27
  Speaker 1: Makes twelve two inch biscuits. For drop biscuits, drop dough
• 1:33
  Speaker 1: with spoon on greased baking sheet. Bake as above. For
• 1:38
  Speaker 1: richer biscuits, follow directions above, except mix a quarter cup
• 1:43
  Speaker 1: soft butter or shortening or three tablespoons of cooking oil
• 1:48
  Speaker 1: salad oil into bisquick before mixing in milk. For buttermilk biscuits,
• 1:55
  Speaker 1: use three quarter cup butter milk for liquid. It may
• 1:58
  Speaker 1: be necessary to use a few additional tablespoons of buttermilk
• 2:02
  Speaker 1: to make a dough of soft consistency. Dress up your
• 2:07
  Speaker 1: biscuits ten ways. For bacon, Add to recipe a third
• 2:13
  Speaker 1: cup crisply cooked diced bacon and serve with grapefruit, scrambled eggs.
• 2:21
  Speaker 1: For cheese, add to recipe half a cup grated sharp cheese.
• 2:27
  Speaker 1: Serve with veal, steak and vegetables. For chives, add to
• 2:32
  Speaker 1: recipe a quarter cup finely chopped chives. Serve with wieners
• 2:37
  Speaker 1: and baked beans. For curry, add to recipe a quarter
• 2:42
  Speaker 1: teaspoon of curry powder. Serve with chicken casserole, fruit salad.
• 2:49
  Speaker 1: For ham. Add to recipe half a cup of chopped,
• 2:52
  Speaker 1: boiled or baked ham. Serve with cheese, soup, fle green salad, herb.
• 3:01
  Speaker 1: Add to recipe a quarter teaspoon nutmeg half teaspoon crumbled
• 3:06
  Speaker 1: dry sage and one in one quarter teaspoon caraway seeds.
• 3:11
  Speaker 1: Serve with beef or veal stew. For lemon, add to
• 3:16
  Speaker 1: recipe one teaspoon grated lemon rind. Add two tablespoons a
• 3:21
  Speaker 1: lemon juice to a half a cup of milk and
• 3:24
  Speaker 1: use for milk in directions. Serve with crispy fried fish.
• 3:30
  Speaker 1: For olive, add to recipe, a quarter cup chopped stuffed olives.
• 3:35
  Speaker 1: Serve with seafood or meat casserole. For peanut, add to
• 3:41
  Speaker 1: recipe a third cup chopped peanuts. Serve with pot roast
• 3:46
  Speaker 1: and vegetables. For salamie, add to recipe a half a
• 3:51
  Speaker 1: cup of chopped salami sausage. Serve with mixed vegetables and
• 3:55
  Speaker 1: cheese salad. Pecan rolls. Mix a half a cup each
• 4:01
  Speaker 1: melted butter brown sugar spoon into twelve large muffin cups
• 4:07
  Speaker 1: with three pecan halves in each. Cover with biscuit dough.
• 4:12
  Speaker 1: Bake fifteen minutes, quick and delicious for Sunday brunch. Buttersticks.
• 4:19
  Speaker 1: Heat oven to four hundred and fifty degrees hot. Make
• 4:24
  Speaker 1: rolled biscuit dough recipe except add two tablespoons dry onion
• 4:30
  Speaker 1: soup mix. Roll dough into a rectangle ten inch by
• 4:36
  Speaker 1: six inch, cut in half lengthwise. Cut each half into
• 4:42
  Speaker 1: twelve strips about three by a half inch. Melt one
• 4:48
  Speaker 1: third cup butter and add two tablespoons dry onion soup mix.
• 4:53
  Speaker 1: Pour half of it into oblong pan thirteen by nine
• 4:58
  Speaker 1: and a half by two inches. Place strips in pan.
• 5:02
  Speaker 1: Pour remaining butter over tops. Bake ten to fifteen minutes.
• 5:09
  Speaker 1: Quantity Biscuits for sixty medium serves thirty ten cups Bisquick
• 5:18
  Speaker 1: forty ounce package or two twenty ounce packages, three and
• 5:24
  Speaker 1: a third cup milk for one hundred medium serves fifty
• 5:31
  Speaker 1: fifteen cups Bisquick a sixty ounce package five cups milk.
• 5:39
  Speaker 1: Follow biscuit directions. End of section one, read by Ellen Corcoran.
• 5:52
  Speaker 2: Section two of one hundred thirty three Quicker Ways to
• 5:56
  Speaker 2: Homemade with Bisquick. This is a LibriVox recording. All LibriVox
• 6:00
  Speaker 2: recordings are in the public domain. For more information or
• 6:04
  Speaker 2: to volunteer, please visit LibriVox dot org. Read by Betty B.
• 6:09
  Speaker 2: One hundred thirty three Quicker Ways to Homemade with Bisquick
• 6:13
  Speaker 2: by Betty Crocker, Maine, dishes with biscuit topping, meat and
• 6:21
  Speaker 2: vegetable pie. One pound stewing beef cube, one half cup bisquick,
• 6:26
  Speaker 2: one half teaspoon salt, one eighth teaspoon pepper, one eighth
• 6:30
  Speaker 2: teaspoon paprika if desired. One medium tomato chopped or one
• 6:35
  Speaker 2: half cup canned tomatoes, one to two small onions chopped,
• 6:40
  Speaker 2: two large carrots sliced, one small clove garlic cut up,
• 6:44
  Speaker 2: one quarter teaspoon. Wish to shear, sauce, salt, and pepper.
• 6:48
  Speaker 2: Roll meat in mixture of bisquic, salt, pepper, and paprika.
• 6:52
  Speaker 2: Brown meat thoroughly on all sides in a little hot fat.
• 6:56
  Speaker 2: Add tomatoes, onions, carrots, and garlic until onions are transparent.
• 7:02
  Speaker 2: Add enough water to cover meat and vegetables. Cover tightly,
• 7:06
  Speaker 2: and cook over low heat until meat is tender one
• 7:10
  Speaker 2: and one half to two hours. Add wish to shear, sauce,
• 7:13
  Speaker 2: salt and pepper. Heat oven to four hundred twenty five
• 7:16
  Speaker 2: degrees hot. Pour stew in a one and a half
• 7:20
  Speaker 2: quart baking dish and cover with one half recipe for biscuits.
• 7:24
  Speaker 2: Bake about twelve minutes until biscuits are golden brown. Two
• 7:28
  Speaker 2: to three servings. Chicken pot pie one quarter cup chicken
• 7:34
  Speaker 2: fat or butter, one quarter cup bisquic, one in, one
• 7:37
  Speaker 2: half teaspoon salt, one quarter teaspoon pepper, two cups chicken
• 7:42
  Speaker 2: stock saved from stewing chicken, two thirds cup cream, three
• 7:46
  Speaker 2: to four cups chicken cut in large pieces. Heat oven
• 7:50
  Speaker 2: to four hundred and fifty degrees hot, heat chicken fat,
• 7:53
  Speaker 2: blend in bisquic, salt, pepper, Remove from heat. Stir in
• 7:58
  Speaker 2: chicken stock, cream chicken cook over low heat until thicken
• 8:02
  Speaker 2: about five minutes. Pour hot filling into baking dish eleven
• 8:06
  Speaker 2: and a half by seven and a half by one
• 8:08
  Speaker 2: and a half. Cover with richer biscuit dough rolled out
• 8:12
  Speaker 2: to fit top of baking dish, cut two or three
• 8:15
  Speaker 2: slits in center. Bake about fifteen minutes four to six servings. Note,
• 8:21
  Speaker 2: if desired, use chicken fat for shortening in biscuit recipe.
• 8:27
  Speaker 2: Deep dish salmon cheese pie. One tablespoon chopped onion, two
• 8:31
  Speaker 2: tablespoons butter or other fat, one quarter cup bisquick, one
• 8:36
  Speaker 2: and one half cups milk, one cup grated sharp cheddar cheese.
• 8:41
  Speaker 2: One pound canned salmon, drained and broken into large pieces,
• 8:45
  Speaker 2: one teaspoon salt, few grains pepper, Heat oven to four
• 8:50
  Speaker 2: hundred fifty degrees hot. Saute onion in butter. Remove from heat,
• 8:55
  Speaker 2: Blend in bisquick slowly stir in milk. Bring to boil
• 9:00
  Speaker 2: over low heat, stirring constantly. Boil one minute. Stir in
• 9:04
  Speaker 2: rest of ingredients. Turn hot mixture into greased one and
• 9:08
  Speaker 2: one half quart baking dish, and heat in oven until
• 9:12
  Speaker 2: mixture bubbles. Make one half biscuit dough pat or roll
• 9:16
  Speaker 2: out to fit top of baking dish. Place on hot mixture,
• 9:20
  Speaker 2: Cut two or three slits in center. Bake about fifteen minutes,
• 9:24
  Speaker 2: or until topping is brown. Four to six servings tuna
• 9:29
  Speaker 2: pinwheel roll two seven ounce cans tuna with two tablespoonus oil,
• 9:34
  Speaker 2: one half cup chopped onion, one half cup grated sharp cheese,
• 9:39
  Speaker 2: one quarter cup chopped parsley, one teaspoon cell re salt,
• 9:43
  Speaker 2: one half teaspoon salt, one quarter teaspoon pepper, one egg,
• 9:47
  Speaker 2: slightly beaten. Eat oven to three hundred and seventy five
• 9:50
  Speaker 2: degrees quick moderate. Mix all ingredients except set aside two
• 9:56
  Speaker 2: tablespoons of egg. Make biscuit dough roll to a rectangle
• 10:00
  Speaker 2: fifteen by ten inches, spread with tuna filling. Roll like
• 10:04
  Speaker 2: jelly rolls, starting with wide side. Place on well greased
• 10:08
  Speaker 2: baking sheet in ring shape with steam side down. Pinch
• 10:13
  Speaker 2: INDs together. Slice twelve even slices almost to the center edge,
• 10:17
  Speaker 2: leaving about one inch. Turn each piece on its side
• 10:21
  Speaker 2: to show filling. Brush all over.
• 10:23
  Speaker 3: With remaining egg.
• 10:25
  Speaker 2: Bake twenty five to thirty minutes, served with blue cheese
• 10:28
  Speaker 2: sauce one half cup blue cheese crumble in two cups
• 10:32
  Speaker 2: medium white sauce. Four to six servings meat turnovers, heat
• 10:38
  Speaker 2: oven to four hundred and fifty degrees hot. Make richer
• 10:41
  Speaker 2: biscuit dough. Roll into rectangle eighteen by ten inches, cut
• 10:46
  Speaker 2: in eight pieces five by four and one half inches.
• 10:50
  Speaker 2: Play slice of cooked or canned meat on half of square.
• 10:53
  Speaker 2: Spread with one tablespoon chili sauce or pickle. Relish full
• 10:58
  Speaker 2: dough over meat and seal edges with fork slit top.
• 11:02
  Speaker 2: Bake about fifteen minutes on greased baking sheet. Four to
• 11:06
  Speaker 2: eight servings baked meat sandwich one pound ground lean pork,
• 11:12
  Speaker 2: one half cup chopped onion, one quarter cup grated parmesan cheese,
• 11:17
  Speaker 2: one half cup grated Swiss cheese, one large egg, beaten,
• 11:22
  Speaker 2: one quarter teaspoon tabasco sauce, one and one half teaspoon salt,
• 11:26
  Speaker 2: two tablespoons minced parsley. Heat oven to four hundred degrees
• 11:32
  Speaker 2: moderate hot. Cook pork and onion over low heat until
• 11:36
  Speaker 2: no longer pink. Do not brown. Stir with fork to
• 11:39
  Speaker 2: break up as it cooks. Mix in rest of ingredients.
• 11:43
  Speaker 2: Add one quarter cup mayonnaise to biscuit dough. Mix well
• 11:46
  Speaker 2: with fork. Spread half of dough in well greased square
• 11:50
  Speaker 2: pan eight by eight by two inches. Spread meat mixture
• 11:54
  Speaker 2: over dough. Spread rest of dough over mixture. The top
• 11:58
  Speaker 2: will even out during baking. Brush with beaten egg yolk
• 12:01
  Speaker 2: to give crusty glaze. Bake twenty five to thirty minutes.
• 12:05
  Speaker 2: Cut in slices about one half inch thick, and serve
• 12:08
  Speaker 2: hot or cold saucy pigs in blankets. Heat oven to
• 12:14
  Speaker 2: four hundred and fifty degrees hot. Make rolled biscuit dough
• 12:19
  Speaker 2: roll into circle one eighth inch thick. Cut circle into
• 12:22
  Speaker 2: eight equal wedges. Spread each wedge with one tablespoon well
• 12:27
  Speaker 2: drained saur kraut. Roll a frankfurter in each wedge, starting
• 12:31
  Speaker 2: at wide end and seal well by pinching tip into roll.
• 12:35
  Speaker 2: Sprinkle rolls with poppy seeds. Place on baking sheet. Bake
• 12:40
  Speaker 2: about fifteen minutes. Serve immediately with hot tomato sauce. An
• 12:44
  Speaker 2: additional sauer kraut on the side. Makes eight. Main dish
• 12:50
  Speaker 2: shortcakes use richer biscuit dough. Plain individual shortcakes. Roll dough
• 12:57
  Speaker 2: about three quarter inch thick and cut with three inch cutter. Bake,
• 13:01
  Speaker 2: split and serve with desired filling. Plain large shortcake. Pat
• 13:06
  Speaker 2: out one half of dough in round or square eight
• 13:09
  Speaker 2: inch pan. Dot with butter, pat out rest of dough
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  Speaker 2: and place on top. Bake, split and serve with desired filling.
• 13:17
  Speaker 2: Large short cake in ring. Spread dough in well greased
• 13:21
  Speaker 2: eight or nine inch ring mold, bake turn out on
• 13:24
  Speaker 2: large platter. Fill center with desired filling. Creamed meat or seafood.
• 13:30
  Speaker 2: Add to medium white sauce, cut up cooked chicken, turkey, veal, pork, ham, tuna, salmon, shrimp, crab,
• 13:37
  Speaker 2: meat or lobster meat or seafood, a la king to
• 13:41
  Speaker 2: creamed meat or seafood. Add sauteed mushrooms, sliced hard cooked eggs,
• 13:47
  Speaker 2: chopped pimentos, et cetera. Curried meat or seafood. Add a
• 13:52
  Speaker 2: little curry powder when making white sauce for creamed meat
• 13:55
  Speaker 2: or seafood. Delicious with chicken, lamb veal shrimp with it
• 14:00
  Speaker 2: offers several relishes such as chopped salted peanuts, ground fresh
• 14:05
  Speaker 2: coconut chutney, sweet pickled onions, hard cooked egg put through
• 14:09
  Speaker 2: a sieve, chopped pickle, and chopped crisp bacon, oven crisp
• 14:15
  Speaker 2: chicken and biscuits. One cup biscuiic, two teaspoon salt, one
• 14:20
  Speaker 2: quarter teaspoon pepper, two teaspoons paprika, one half cup shortening,
• 14:25
  Speaker 2: half butter, one cut up prying chicken. Heat oven to
• 14:30
  Speaker 2: four hundred twenty five degrees hot. Mix first four ingredients
• 14:34
  Speaker 2: in paper bag. Place shortening in oblong pan thirteen by
• 14:38
  Speaker 2: nine and a half by two inches, and set in
• 14:41
  Speaker 2: oven to melt. Shake chicken in bag to coat thoroughly.
• 14:45
  Speaker 2: Place chicken skin side down in single layer in hot shortening.
• 14:49
  Speaker 2: Bake forty five minutes, then turn. Meanwhile, make rolled biscuit dough.
• 14:54
  Speaker 2: Roll dough one quarter inch thick and cut into biscuits.
• 14:58
  Speaker 2: Push chicken to one side in place biscuits in single
• 15:02
  Speaker 2: layer on the other side. Bake another fifteen minutes orange
• 15:06
  Speaker 2: till biscuits are lightly browned and chicken is tender. Place
• 15:10
  Speaker 2: chicken and biscuits on serving platter. For gravy, add two
• 15:14
  Speaker 2: tablespoons bisquick saved from dredgings to drippings in pan. Bring
• 15:19
  Speaker 2: to boil. Add one and one half cups hot water.
• 15:22
  Speaker 2: Boil one minute. Four servings. Asparagus shortcake with cheese sauce.
• 15:29
  Speaker 2: Heat oven to four hundred and fifty degrees hot. Make
• 15:32
  Speaker 2: biscuit dough roll out one quarter inch thick, cut into
• 15:35
  Speaker 2: four or five inch rounds. Bake about ten minutes. Split
• 15:40
  Speaker 2: serve sandwich fashion with about five spears of freshly cooked
• 15:44
  Speaker 2: asparagus between biscuit halves. Make cheese sauce by heating one
• 15:49
  Speaker 2: and one half cups medium white sauce, two cups grated
• 15:52
  Speaker 2: sharp cheese, one half pound one quarter teaspoon dry mustard,
• 15:57
  Speaker 2: and few grains thyme over hot water until cheese melts.
• 16:02
  Speaker 2: Pour over top. Garnish with sprig of parsley. Four to
• 16:06
  Speaker 2: five servings. End of section two Section three of one
• 16:17
  Speaker 2: hundred thirty three quicker ways to homemade with bisquick. This
• 16:21
  Speaker 2: is a LibriVox recording. All LibriVox recordings are in the
• 16:25
  Speaker 2: public domain. For more information or to volunteer, please visit
• 16:29
  Speaker 2: LibriVox dot org. Read by Betty B. One hundred thirty
• 16:33
  Speaker 2: three Quicker ways to homemade with Bisquick by Betty Crocker
• 16:37
  Speaker 2: Muffins coffeecake, Muffins or coffeecake two tablespoons sugar, one egg,
• 16:45
  Speaker 2: three quarter cup milk, two cups Bisquick, Heat oven to
• 16:49
  Speaker 2: four hundred degrees moderate hot. Blend ingredients together, then beat
• 16:53
  Speaker 2: vigorously thirty seconds. Muffins. Fill well greased muffin pans two
• 16:58
  Speaker 2: thirds full fifteen minutes makes twelve coffee cake. Spread into
• 17:04
  Speaker 2: greased nine inch round layer pan or eight or nine
• 17:08
  Speaker 2: inch square pan. Sprinkle with mixture of two teaspoons cinnamon,
• 17:12
  Speaker 2: one quarter cup sugar, two tablespoons Bisquick, two tablespoon soft butter.
• 17:17
  Speaker 2: Blend with fork until crumbly. Bake twenty to twenty five minutes.
• 17:22
  Speaker 2: Dress up your muffins. Four ways. Bacon puld one fourth
• 17:27
  Speaker 2: cup crisp diced cooked bacon into batter. Serve with cottage
• 17:32
  Speaker 2: cheese and fruit salad cheese. Add one half to one
• 17:36
  Speaker 2: cup grated sharp yellow cheese. Serve with any meat casserole
• 17:41
  Speaker 2: chive hold one quarter cup chopped chives into batter. Serve
• 17:46
  Speaker 2: with salmon loaf orange use one half cup orange juice
• 17:50
  Speaker 2: for one half cup of the milk. Sprinkle top of
• 17:53
  Speaker 2: batter with sugar. Serve with ham and eggs, chili supper
• 17:58
  Speaker 2: and corn muffins. One pound ground beef, one half cup
• 18:02
  Speaker 2: chopped onion, two tablespoons fat or drippings, one and one
• 18:06
  Speaker 2: half teaspoon salt, one half teaspoon pepper, one half teaspoon
• 18:11
  Speaker 2: chili powder, more if desired. Two cups cooked tomatoes number
• 18:15
  Speaker 2: two can two cups cooked kidney beans number two canned
• 18:19
  Speaker 2: drained brown beef, an onion in fat in heavy skillet,
• 18:24
  Speaker 2: season with salt, pepper, and chili powder. Stir in tomatoes
• 18:27
  Speaker 2: and kidney beans. Cover and simmer gently about one hour,
• 18:31
  Speaker 2: stirring occasionally. Serve hot over corn muffins. Six servings corn muffins,
• 18:38
  Speaker 2: heat oven to four hundred fifty degrees hot mix one
• 18:42
  Speaker 2: in one quarter cups bisquick, three quarter cup corn meal,
• 18:45
  Speaker 2: one half teaspoon salt, two tablespoon sugar, one egg and
• 18:50
  Speaker 2: three quarter cup milk, and beat well with rotary beeter.
• 18:53
  Speaker 2: Fill greased medium muffin cups two thirds full. Bake fifteen
• 18:57
  Speaker 2: to twenty minutes. Makes twelve special coffee cakes, apple chip
• 19:03
  Speaker 2: brunch cake, heat oven to four hundred degrees moderate hot.
• 19:07
  Speaker 2: Add two tablespoon sugar, two tablespoons melted shortening to coffee cake.
• 19:13
  Speaker 2: Fold in one cup finely chopped paired apples. Spread in
• 19:17
  Speaker 2: greased nine inch round layer pan or nine inch square pan.
• 19:21
  Speaker 2: Sprinkle with topping made by blending until crumbly, two teaspoon cinnamon,
• 19:26
  Speaker 2: one quarter cup sugar, two tablespoons bisquick, and two tablespoon
• 19:30
  Speaker 2: soft butter. Bake twenty to twenty five minutes. Prune, apricot
• 19:36
  Speaker 2: or pineapple coffee cake. Heat oven to four hundred degrees
• 19:41
  Speaker 2: moderate hot. Make coffee cake spread in degreased eight inch
• 19:45
  Speaker 2: round layer pan or nine inch square pan. Spread with
• 19:48
  Speaker 2: two tablespoons butter melted. Sprinkle with one fourth cup white
• 19:53
  Speaker 2: or brown sugar, three quarter teaspoon cinnamon for prune topping
• 19:57
  Speaker 2: a range over top, one cup chop pumped drained cooked
• 20:01
  Speaker 2: prunes or apricots, or one cup drained crushed pineapple. Bake
• 20:06
  Speaker 2: twenty to twenty five minutes. End of Section three.
• 20:17
  Speaker 3: Section four of one hundred and thirty three quicker ways
• 20:21
  Speaker 3: to homemade with Bisquick. This is a LibriVox recording. All
• 20:26
  Speaker 3: LibriVox recordings are in the public domain. For more information
• 20:30
  Speaker 3: or to volunteer, please visit LibriVox dot org. One hundred
• 20:35
  Speaker 3: and thirty three Quicker ways to homemade with Bisquick by
• 20:39
  Speaker 3: Betty Crocker. Dumplings. Add three fourths cup milk to two
• 20:45
  Speaker 3: cups Bisquick mixed thoroughly with fork. Drop by spoonfuls onto chicken,
• 20:51
  Speaker 3: meat or vegetables in boiling stew, not into liquid. Cook
• 20:56
  Speaker 3: over low heat for ten minutes with kettle uncovered and
• 21:00
  Speaker 3: ten minutes with kettle covered. Liquid should just bubble gently
• 21:04
  Speaker 3: remove dumplings. Makes ten to twelve. Dress up your dumplings.
• 21:11
  Speaker 3: Five ways for corn. Add to recipe three fourths cup
• 21:16
  Speaker 3: whole kernel corn, one tablespoon chopped onion. Serve with beef stew.
• 21:23
  Speaker 3: For walnut cherry, add recipe one half cup coarsey chopped walnuts.
• 21:29
  Speaker 3: One half cup finely chopped celery. Serve with chicken frickacy.
• 21:35
  Speaker 3: For raisin, add to recipe one half cup raisins. Serve
• 21:40
  Speaker 3: with chicken frickacy. For mint, add to recipe one half
• 21:45
  Speaker 3: teaspoon dried mint serve with lamp stew. For pimento green pepper.
• 21:52
  Speaker 3: Add recipe two tablespoons each chopped pimento and green pepper.
• 21:57
  Speaker 3: Serve with veal stew. Chicken frickacy with Bisquick dumplings. One
• 22:04
  Speaker 3: chicken four to five pounds, cut up, one fourth cup fat,
• 22:09
  Speaker 3: two sprigs parsley, four celery tops, one carrot sliced, one
• 22:15
  Speaker 3: slice of onion, two teaspoon salt, one eighth teaspoon pepper.
• 22:20
  Speaker 3: Brown chicken slowly in fat. Place in kettle with just
• 22:24
  Speaker 3: enough boiling water to cover. Add rest of ingredients. Boil
• 22:29
  Speaker 3: five minutes, turned out, heat and simmer until tender two
• 22:33
  Speaker 3: to three hours. Prepare and cooked dumplings Recipe page ten,
• 22:39
  Speaker 3: except add one fourth cup chopped parsley. Remove dumplings and
• 22:44
  Speaker 3: chicken and place on platter. Keepot while making gravy. Recipe
• 22:48
  Speaker 3: below eight servings bravy. Leave chicken broth about four cups
• 22:55
  Speaker 3: in kettle over low heat. Skim off excess fat. Mix
• 22:59
  Speaker 3: one half cup Bisquick and one cup milk or cold
• 23:03
  Speaker 3: water to a smooth paste. Stir int broth. Cook until thickened,
• 23:08
  Speaker 3: about fifteen minutes, stirring occasionally. Season to taste sauerkraut with
• 23:16
  Speaker 3: francs and dumplings. Add two cups water to two number
• 23:20
  Speaker 3: three ozero three can sauer kraut in saucepan. Simmer thirty minutes.
• 23:27
  Speaker 3: Bury eight franc fishers or one pound in sauer kraut.
• 23:31
  Speaker 3: Prepare and cook one half dumplings. Recipe page ten. Add
• 23:36
  Speaker 3: one half teaspoon caraway seeds if desired. Serve hot. Four
• 23:41
  Speaker 3: servings pork and dumplings, brown six pork chops and deep
• 23:47
  Speaker 3: skillet or heavy cattle season Add one medium onion, thinly sliced,
• 23:53
  Speaker 3: and one fourth cup water. Cover skillet. Simmer until meat
• 23:57
  Speaker 3: is tender forty to fifty minutes. Add one half to
• 24:01
  Speaker 3: three cups water. Prepare and cooked dumplings. Recipe page ten.
• 24:07
  Speaker 3: Remove meat and dumplings to hot platter while making gravy.
• 24:11
  Speaker 3: Six servings dessert dumplings. Mix in saucepan, three tablespoons bisquick,
• 24:19
  Speaker 3: three tablespoon sugar, and one fourth teaspoon salt. Gradually stir
• 24:24
  Speaker 3: in one and a half cups juice from canned fruit.
• 24:27
  Speaker 3: Bring to boil. Boil gently two minutes, stirring constantly. Stir
• 24:32
  Speaker 3: in one cup canned or fresh fruit two to three
• 24:36
  Speaker 3: teaspoons lemon juice, one half teaspoon grated lemon or orange rind.
• 24:41
  Speaker 3: Add one sixteen teaspoon nutmeg or cinnamon. Preparing cooked dumplings
• 24:47
  Speaker 3: recipe page ten, serve immediately six servings and a section four.
• 25:01
  Speaker 2: Section five of one hundred thirty three Quicker Ways to
• 25:05
  Speaker 2: Homemade with Bisquick. This is a LibriVox recording. All LibriVox
• 25:10
  Speaker 2: recordings are in the public domain. For more information or
• 25:13
  Speaker 2: to volunteer, please visit LibriVox dot org. Read by Betty B.
• 25:18
  Speaker 2: One hundred thirty three Quicker Ways to Homemade with Bisquick
• 25:22
  Speaker 2: by Betty Crocker. Nut breads nut bread, one half cup sugar,
• 25:29
  Speaker 2: one egg, one in one quarter cups milk, three cups Bisquick,
• 25:33
  Speaker 2: one and one half cups chopped diamond walnuts. Heat oven
• 25:36
  Speaker 2: to three hundred and fifty degrees moderate. Make sugar, egg, milk,
• 25:40
  Speaker 2: and bisquick, then beat vigorously for thirty seconds. Batter may
• 25:44
  Speaker 2: still be slightly lumpy. Stir in diamond walnuts. Pour into
• 25:48
  Speaker 2: well greased loaf pan nine by five by three. Bake
• 25:52
  Speaker 2: forty five to fifty minutes until toothpicks stuck into center
• 25:56
  Speaker 2: comes out clean. Crack in top is typical cool before slicing.
• 26:01
  Speaker 2: Banana nut bread follow nut bread recipe, except use three
• 26:06
  Speaker 2: quarter cup sugar and only one half cup milk. Use
• 26:10
  Speaker 2: only three quarter cup chopped nuts, and add one cup
• 26:13
  Speaker 2: mashed bananas two to three bananas. Orange nut bread follow
• 26:19
  Speaker 2: nut bread recipe, except use three quarter cup sugar and
• 26:22
  Speaker 2: instead of milk, use orange juice plus one tablespoon grated
• 26:26
  Speaker 2: orange ried Use only three quarter cup chopped nuts. Bake
• 26:30
  Speaker 2: fifty to fifty five minutes. Fruit nut bread follow nut
• 26:35
  Speaker 2: bread recipe, except use three quarter cup sugar and instead
• 26:39
  Speaker 2: of milk, use orange juice. Use only three quarter cup
• 26:42
  Speaker 2: chopped nuts, and add one cup chopped dried apricots or
• 26:46
  Speaker 2: other dried fruit. Bake fifty five to sixty minutes. Orange
• 26:51
  Speaker 2: honey nut bread follow nut bread recipe, except use only
• 26:56
  Speaker 2: one quarter cup sugar and add one half cup honey
• 26:59
  Speaker 2: instead of one in one quarter cups milk. Use only
• 27:02
  Speaker 2: three quarter cup orange juice plus one tablespoon grated orange rind.
• 27:07
  Speaker 2: Use only three quarter cup chopped nuts. Little gift breads
• 27:13
  Speaker 2: bake them in cans follow nut bread recipe or any
• 27:17
  Speaker 2: of the variations. Divide batter between three well greased number
• 27:21
  Speaker 2: two cans or five well greased soup cans. Filling cans
• 27:26
  Speaker 2: slightly more than half full, bake uncovered number two cans
• 27:30
  Speaker 2: forty five to fifty minutes. Soup cans about forty minutes
• 27:34
  Speaker 2: in moderate oven three hundred and fifty degrees until toothpicks
• 27:38
  Speaker 2: stuck into center comes out clean. Serving storing freezing ideas.
• 27:44
  Speaker 2: Cool thoroughly before slicing. Use thin sharp knife to prevent crumbling.
• 27:50
  Speaker 2: Nut bread slices spread with cream cheese are delicious for
• 27:53
  Speaker 2: teas as well as lunch boxes. Nut Breads with the
• 27:57
  Speaker 2: orange juice base are an excellent bread for Melie as
• 28:00
  Speaker 2: a gift. Individual round nutbreads make attractive gifts for Christmas
• 28:05
  Speaker 2: and other holidays. Nutbreads will keep a weak in the
• 28:09
  Speaker 2: refrigerator if wrapped tightly in aluminum foil, and will keep
• 28:13
  Speaker 2: well wrapped in foil in the freezer. End of section five.
• 28:24
  Speaker 1: Section six of one hundred and thirty three Quicker ways
• 28:28
  Speaker 1: to homemade with Bisquick. This is a LibriVox recording. All
• 28:32
  Speaker 1: LibriVox recordings are in the public domain. For more information
• 28:36
  Speaker 1: or to volunteer, please visit LibriVox dot org. One hundred
• 28:41
  Speaker 1: and thirty three quicker ways to homemade with Bisquick by
• 28:45
  Speaker 1: Betty Crocker Pancakes and waffles. Pancakes add one and two
• 28:52
  Speaker 1: third cups milk and one egg to two cups bisquick.
• 28:57
  Speaker 1: Beat with rotary beater until smooth. Grease grittle if necessary.
• 29:02
  Speaker 1: Turn pancakes when bubbles a pear between bakings, stirt to
• 29:07
  Speaker 1: thin out batter. Makes about eighteen pancakes. For thinner pancakes,
• 29:12
  Speaker 1: use two cups milk. Waffles follow pancake recipe, except add
• 29:18
  Speaker 1: two tablespoons cooking or salad oil or melted shortening. Waffles
• 29:25
  Speaker 1: are baked when they stop steaming. Makes two large or
• 29:30
  Speaker 1: six small. Note grittle or waffle iron is right temperature
• 29:35
  Speaker 1: for baking when a few drops of water sprinkle on it.
• 29:39
  Speaker 1: Jump around. Dress up your pancakes or waffles. Eight ways
• 29:45
  Speaker 1: For banana Add to recipe one cup mashed ripe bananas,
• 29:51
  Speaker 1: two medium, one tablespoonful lemon juice, and two tablespoons of sugar.
• 29:56
  Speaker 1: Serve with honey, currant jelly, or confection sugar. For blueberry,
• 30:03
  Speaker 1: add to recipe two tablespoons sugar, then fold in one
• 30:07
  Speaker 1: cup fresh or drained canned blueberries. Serve with honey or
• 30:11
  Speaker 1: confectioner's sugar. For corn, add to recipe one cup cream
• 30:17
  Speaker 1: style or drained whole kernel corn with half a teaspoonful paprika.
• 30:23
  Speaker 1: Serve with syrup, cream dried beef or ham, or white
• 30:28
  Speaker 1: sauce and bacon. For cheese, add to recipe a half
• 30:33
  Speaker 1: to one and one half cups grated sharp cheese. Serve
• 30:38
  Speaker 1: with syrup, creamed meats or vegetables. For ham, add to
• 30:44
  Speaker 1: recipe one to one and a half cups chopped cooked ham.
• 30:48
  Speaker 1: Serve with syrup, cranberry sauce, cheese sauce, creamed vegetables. For nut,
• 30:56
  Speaker 1: add to recipe. Three quarters to one cup finely chopped peacuck,
• 31:00
  Speaker 1: peanuts or walnuts, toasted if desired. Serve with syrup, ice
• 31:05
  Speaker 1: cream and caramel sauce. For onion, add to recipe one
• 31:10
  Speaker 1: to one and a half cups finely chopped onions, sauteed
• 31:13
  Speaker 1: until golden brown in two or three tablespoons of fat.
• 31:18
  Speaker 1: Serve with browned ground beef and gravy. For spicy, add
• 31:23
  Speaker 1: to recipe one teaspoon cinnamon, half a teaspoon allspice, half
• 31:29
  Speaker 1: a teaspoon cloves, and a half tea spoon nutmeg. Serve
• 31:33
  Speaker 1: with syrup or sweetened apple sauce. Chiffon waffles follow recipe
• 31:40
  Speaker 1: for puff pancakes below, but use a waffle baker chocolate waffles.
• 31:48
  Speaker 1: Make waffles, except add a half a cup sugar and
• 31:53
  Speaker 1: two square unsweetened chocolate two ounces melted to batter. Rich pancakes.
• 32:02
  Speaker 1: Make pancakes, except use one in one quarter cup milk,
• 32:07
  Speaker 1: two eggs, two tablespoons cooking or salad oil or melted shortening.
• 32:15
  Speaker 1: Puff pancakes. Beat two eggs with rotary beeter until soft
• 32:20
  Speaker 1: peaks form. Blend in one cup milk, add two one
• 32:24
  Speaker 1: third cups bis quick and two tablespoons sugar. Mix just
• 32:29
  Speaker 1: until thoroughly dampened. Fold in one quarter cup cooking, salad
• 32:34
  Speaker 1: oil or melted shortening. Spoon onto medium hot, ungreased grittle
• 32:42
  Speaker 1: when puffed up and bubbles begin to break. Cook on
• 32:46
  Speaker 1: the other side. Serve with syrup or as dessert with
• 32:51
  Speaker 1: warm fruit such as strawberries and whipped cream. Makes fifteen
• 32:57
  Speaker 1: to twenty pancakes, main dish pancakes and waffles. Tuna royal
• 33:04
  Speaker 1: pancakes pancakes recipe seven ounce cantuna, drained and broken a
• 33:12
  Speaker 1: quarter cup of chopped onion, half a cup grated parmesan
• 33:16
  Speaker 1: or processed cheese, half a cup chopped celery, quarter cup
• 33:23
  Speaker 1: chopped pimento, about two teaspoons lemon juice, ten and a
• 33:28
  Speaker 1: half ounce canned cream of celery or chicken soup, two
• 33:33
  Speaker 1: tablespoons bis quick, quarter teaspoon salt, an eighth of a
• 33:39
  Speaker 1: teaspoon pepper, two cups of milk. Heat oven to four
• 33:45
  Speaker 1: hundred degrees moderately hot. Make ten thinner pancakes five inch size.
• 33:52
  Speaker 1: Keep warm between towels until ready to serve. Mix tuna, onion,
• 33:58
  Speaker 1: a quarter cup of the cheese, celery, pimento, and lemon juice.
• 34:03
  Speaker 1: Spoon two tablespoons of mixture on each pancake roll and
• 34:08
  Speaker 1: place folded side down in eleven and a half by
• 34:12
  Speaker 1: seven and a half by one and a half inch
• 34:15
  Speaker 1: oblong baking dish. Eat an oven about ten minutes. Mix soup, bisquick, salt, pepper,
• 34:23
  Speaker 1: and milk. Heat until thickened. Pour over pancakes and sprinkle
• 34:29
  Speaker 1: with the remaining quarter cup grated cheese if desired. Place
• 34:34
  Speaker 1: under broiler until bubbly. Ten servings waffle supper royal serve
• 34:42
  Speaker 1: waffles with creamed chicken or turkey, and top with whole
• 34:46
  Speaker 1: cranberry sauce. Wonderful Sunday Supper Waffle Club Rabbit make waffles
• 34:54
  Speaker 1: recipe using two cups milk. Bake until very crisp and brown.
• 35:01
  Speaker 1: Serve waffles whole or sections, with a slice or more
• 35:05
  Speaker 1: of fresh tomato arranged on each serving spoon. Cheese sauce
• 35:10
  Speaker 1: recipe below over, then top with strips of crisp bacon
• 35:17
  Speaker 1: cheese sauce. Mix one and one half cups medium white sauce,
• 35:22
  Speaker 1: two cups grated sharp cheddar cheese at half a pound
• 35:27
  Speaker 1: if desired, Add a quarter teaspoon dry mustard and few
• 35:32
  Speaker 1: grains of thyme. Heat slowly until cheese melts and blends
• 35:37
  Speaker 1: with sauce. Six servings chicken grittle cakes. Make eight large
• 35:45
  Speaker 1: pancake recipe using about a half a cup batter for
• 35:49
  Speaker 1: each spoon. A quarter cup cream chicken recipe below onto
• 35:54
  Speaker 1: half of each pancake, fold over other half. Place on
• 36:00
  Speaker 1: baking sheet. Sprinkle one tablespoon grated sharp cheese. Slip under
• 36:06
  Speaker 1: broiler or an oven for a moment to melt cheese.
• 36:10
  Speaker 1: Eight servings cream chicken melt two tablespoons butter. Remove from heat.
• 36:17
  Speaker 1: Blend in a quarter cup Bisquick and one teaspoon salt.
• 36:21
  Speaker 1: Gradually stir in one and a half cups milk. Bring
• 36:25
  Speaker 1: to boil over low heat, stirring constantly. Boil one minute.
• 36:30
  Speaker 1: Stir in two cups finely diced cooked chicken. Season to
• 36:34
  Speaker 1: taste with pepper and poultry seasoning. Heat until chicken is hot.
• 36:41
  Speaker 1: Brunch and dessert pancakes Sunday in Vermont pancakes. Grate an
• 36:48
  Speaker 1: apple into batter. For pancakes recipe, make large pancakes five
• 36:53
  Speaker 1: inches across, stack five high with warm cranberry sauce between layers.
• 36:59
  Speaker 1: Sprinkle can infections sugar on top, cut in wedges, serve immediately.
• 37:05
  Speaker 1: Spice cherry sauce for pancakes, mix three quarter cup sugar,
• 37:11
  Speaker 1: three tablespoons cornstarch, one quarter teaspoon cinnamon, and one eighth
• 37:16
  Speaker 1: teaspoon salt. In small sauce pan. Add one cup chopped cherries,
• 37:21
  Speaker 1: canned or fresh, one tablespoon lemon juice, and one cup
• 37:26
  Speaker 1: water or juice from canned cherries. Bring to boil over
• 37:31
  Speaker 1: direct heat, stirring constantly. Boil one minute. Serve hot. Makes
• 37:38
  Speaker 1: about one and a half cups sauce colonial jelly stack.
• 37:44
  Speaker 1: Make pancakes recipe use a half a cup batter for
• 37:48
  Speaker 1: each pancake. Place one pancake on warm plate, and, while
• 37:53
  Speaker 1: popping hot, spread generously with soft butter and jelly. Top
• 37:59
  Speaker 1: with second pancake, spread and repeat until they are six high.
• 38:05
  Speaker 1: Sprinkle top with confection or sugar cut stack into wedges.
• 38:10
  Speaker 1: Serve hot six servings maple whip cream, a half a
• 38:16
  Speaker 1: cup of soft butter, add one cup maple flavored syrup.
• 38:21
  Speaker 1: Gradually beat until smooth and spreading consistency. Serve on hot
• 38:26
  Speaker 1: pancakes or waffles. This can be refrigerated for future use.
• 38:33
  Speaker 1: Strawberry Blintzes pancake recipe. One cup cottage cheese, small curd,
• 38:42
  Speaker 1: four ounce package cream cheese, one and a half tablespoon
• 38:46
  Speaker 1: lemon rind, three tablespoons lemon juice, quarter cup sugar, ten
• 38:52
  Speaker 1: ounce package frozen strawberries, thawd one tablespoon lemon juice, quarter
• 38:59
  Speaker 1: teaspoon almond extract. Heat oven to four hundred degrees moderately hot.
• 39:07
  Speaker 1: Combine cottage cheese, cream cheese, lemon rind, and three tablespoons
• 39:12
  Speaker 1: lemon juice and sugar whip until creamy. Place a quarter
• 39:17
  Speaker 1: cup filling on each pancake and roll up. Place rolled
• 39:21
  Speaker 1: side down in eleven x seven inch baking dish. Heat
• 39:27
  Speaker 1: an oven for ten minutes. Just before serving, heat the strawberries,
• 39:32
  Speaker 1: the one tablespoon lemon juice and almond extract. Spoon over pancakes.
• 39:39
  Speaker 1: Serve immediately six servings quantity pancakes. For sixty pancakes serves
• 39:49
  Speaker 1: fifteen ten cups Bisquick a forty ounce package or two
• 39:54
  Speaker 1: twenty ounce packages, eight and one third cup milk, five eggs.
• 40:02
  Speaker 1: For one hundred pancakes serves twenty five fifteen cups Bisquick
• 40:08
  Speaker 1: a sixty ounce package, three quartz milk, seven eggs. Add
• 40:15
  Speaker 1: milk and eggs to Bisquick. Beat with a rotary beater
• 40:18
  Speaker 1: until smooth. Bake as directed as above. End of section six.
• 40:25
  Speaker 1: Read by Ellen.
• 40:26
  Speaker 4: Corcoran, Section seven of one hundred thirty three Quicker Ways
• 40:34
  Speaker 4: to Homemade with Bisquick. This is a LibriVox recording. All
• 40:39
  Speaker 4: LibriVox recordings are in the public domain. For more information
• 40:43
  Speaker 4: or to volunteer, please visit LibriVox dot org. Read by Hope.
• 40:48
  Speaker 4: One hundred thirty three Quicker Ways to Homemade with Bisquick
• 40:51
  Speaker 4: by Betty Crocker shortcake heat oven to four hundred and
• 40:56
  Speaker 4: fifty degrees. Add three fours cupcream or one half cup milk,
• 41:03
  Speaker 4: plus one fourth cup butter, melted to two cups bissquick.
• 41:08
  Speaker 4: Add two tablespoons sugar if desired. Mix thoroughly with fork.
• 41:13
  Speaker 4: Keep dough soft if too sticky, add bisquick, knead ten
• 41:18
  Speaker 4: times on floured surface. Pat or roll dough to half
• 41:22
  Speaker 4: the thickness desired, and baked shortcakes. Shortcakes double in volume
• 41:27
  Speaker 4: during baking. Cut into individual shortcakes with floured cutter. Bake
• 41:32
  Speaker 4: about ten minutes. Split butter if desired, Place fruit between
• 41:37
  Speaker 4: layers and over top. Makes six three inch shortcakes. For
• 41:42
  Speaker 4: one large shortcake, pad out one half dough in round
• 41:46
  Speaker 4: layer pan eight by one and a half inch dot
• 41:50
  Speaker 4: with butter. Pad out rest of dough and place over top.
• 41:54
  Speaker 4: Bake fifteen to twenty minutes. Double deck or fruit shortcake.
• 42:00
  Speaker 4: Heat oven to four hundred moderate hot. Make short cake
• 42:04
  Speaker 4: dough and roll into two eight inch square pieces. Fit
• 42:09
  Speaker 4: one piece into an eight inch square pan, pressing dough
• 42:12
  Speaker 4: about one half inch up sides of pan. Be careful
• 42:15
  Speaker 4: to press together any tears in the dough. Spread two
• 42:18
  Speaker 4: cups washed fresh raspberries or blueberries over dough spreager with
• 42:22
  Speaker 4: one fourth to one half cup sugar. Cover with the
• 42:26
  Speaker 4: other square of dough. Bake about twenty five minutes until
• 42:30
  Speaker 4: well browned. Cut into squares and serve warm or cold
• 42:33
  Speaker 4: with sauce. Nine servings sauce. Mix one half cup sugar
• 42:39
  Speaker 4: and one tablespoon cornstaruch and saucepan stir in one fourth
• 42:43
  Speaker 4: cup cold water, one fourth cup butter, and one cup
• 42:47
  Speaker 4: washed fresh raspberries or blueberries mashed. Bring to a boil
• 42:52
  Speaker 4: and boil one minute. Fruit roll heat oven to four
• 42:56
  Speaker 4: hundred and fifty degrees hot. Measure three fourth cup sugar
• 43:01
  Speaker 4: and one half cup water into a nine inch square pan.
• 43:05
  Speaker 4: Bring to a boil and boil one minute. Make short
• 43:08
  Speaker 4: cake dough roll one fourth inch thick into an oblong
• 43:13
  Speaker 4: fifteen by seven inches. Spread with two cups fresh fruit
• 43:17
  Speaker 4: or well drained canned fruit. Sprinkle with one fourth cup sugar.
• 43:21
  Speaker 4: Roll up beginning at wide side. Seal well by pinching
• 43:25
  Speaker 4: edge of dough into roll. Cut into nine slices about
• 43:29
  Speaker 4: one and a half inches thick. Play slices cut side
• 43:33
  Speaker 4: up in the pan of hot syrup. Bake about twenty
• 43:35
  Speaker 4: five minutes until golden brown. Serve warm with cream if desired.
• 43:41
  Speaker 4: Nine servings winter short cake. One cup canned crushed pineapple
• 43:47
  Speaker 4: nine ounce can, one cup finally chopped or shredded, red
• 43:51
  Speaker 4: skinned apple, one medium to large apple, one cup finally
• 43:55
  Speaker 4: chopped fresh cranberries, one cup whole cranberries, fourth cup sugar,
• 44:01
  Speaker 4: one eighth teaspoon salt. Mix all ingredients. Let it stand
• 44:05
  Speaker 4: at room temperature one half to one hour before serving.
• 44:09
  Speaker 4: Make short cake dough. Cut individual shortcakes, split while piping hot,
• 44:13
  Speaker 4: and serve shortcake style with the fruit mixture. Six servings
• 44:18
  Speaker 4: peach orange shortcake. Heat oven to four hundred and fifty
• 44:22
  Speaker 4: degrees hot. Make short cake dough except add grated rind
• 44:28
  Speaker 4: of one orange to bisquick before adding liquid. Spread dough
• 44:32
  Speaker 4: increased thirteen by nine and a half by two inch pan.
• 44:35
  Speaker 4: Sprinkle with two tablespoons sugar if desired, big ten to
• 44:40
  Speaker 4: twelve minutes. Cut into twelve squares four each serving. Spoon
• 44:44
  Speaker 4: sliced peaches between two squares and on top. Top with
• 44:48
  Speaker 4: whipped cream. Six servings sour cream strawberry shortcake. Make shortcake dough,
• 44:56
  Speaker 4: cut individual shortcakes, split layers, spoon frozen strawberries and commercial
• 45:01
  Speaker 4: sour cream between layers and overtop. End of section seven.
• 45:10
  Speaker 4: Section eight of one hundred thirty three Quicker Ways to
• 45:13
  Speaker 4: homemade with Bisquick. This is a LibriVox recording. All LibriVox
• 45:18
  Speaker 4: recordings are in the public domain. For more information or
• 45:22
  Speaker 4: to volunteer, please visit LibriVox dot org. Read by Hope.
• 45:27
  Speaker 4: One hundred thirty three Quicker Ways to homemade with Bisquick
• 45:30
  Speaker 4: by Betty Crocker. Velvet crumb cake one and one third
• 45:36
  Speaker 4: cups Bisquick, three force cups sugar, three tablespoons soft shortening,
• 45:43
  Speaker 4: one egg, three force cup milk, one teaspoon vanilla, heat,
• 45:48
  Speaker 4: ove into three hundred and fifty degrees, grease and flour.
• 45:51
  Speaker 4: A square pan eight by eight by two inches or
• 45:55
  Speaker 4: a round layer pan nine by one and one half
• 45:58
  Speaker 4: inches makes Bisquick. Sugar, add shortening, egg, one fourth cup
• 46:03
  Speaker 4: of milk, beat vigorously one minute, stir in gradually remaining milk,
• 46:09
  Speaker 4: vanilla beat one half minute. Pour into prepared pan. Bake
• 46:14
  Speaker 4: thirty five to forty minutes. Broiled toppings while cake is warm,
• 46:20
  Speaker 4: Spread on any one of these toppings and broil three
• 46:23
  Speaker 4: inches from heat. Honey crisp topping cream until fluffy three
• 46:28
  Speaker 4: tablespoons soft butter and one third cup honey, mix in thoroughly,
• 46:33
  Speaker 4: one fourth cup shredded coconut, one half cup crushed wheedies
• 46:36
  Speaker 4: and one half cup drained crushed pineapple. Broiled orange glaze
• 46:41
  Speaker 4: mix two tablespoons soft butter, three tablespoons bisquake, one fourth
• 46:46
  Speaker 4: teaspoon cinnamon, two tablespoons grated orange rind, and one fourth
• 46:51
  Speaker 4: cup brown sugar packed. Broiled peanut butter topping mix two
• 46:56
  Speaker 4: tablespoons soft butter or other shortening, one third cup brown
• 46:59
  Speaker 4: sugar packed, two tablespoons cream or top milk, one half
• 47:04
  Speaker 4: cup chopped peanuts and two tablespoons peanut butter. Other toppings.
• 47:10
  Speaker 4: Peach apricot jam topping spread one half cup apricot or
• 47:14
  Speaker 4: peach jam or preserves over the hot cake. Strusl topping
• 47:19
  Speaker 4: mix with fork, one fourth cup bisquick, two teaspoon cinnamon,
• 47:24
  Speaker 4: two tablespoons brown sugar, and one tablespoons soft butter. Sprinkle
• 47:28
  Speaker 4: on cake before baking. Velvet crumb upside down cake melt
• 47:33
  Speaker 4: over low heat, two tablespoons butter in an eight inch
• 47:36
  Speaker 4: square pan. Sprinkle with one fourth cup brown sugar. Arrange
• 47:40
  Speaker 4: fresh or well drained canned fruit over sugar. Make velvet
• 47:44
  Speaker 4: crumb cake, except pour batter over fruit and pan. Bake
• 47:48
  Speaker 4: thirty five to forty minutes. Invert pan at once on
• 47:51
  Speaker 4: serving plate. Allow pan to remain over cake for a
• 47:54
  Speaker 4: few minutes. Orange nut velvet crumb cake. Make velvet crumb cake,
• 48:00
  Speaker 4: except add one half teaspoon nutmeg, one half teaspoon orange extract,
• 48:05
  Speaker 4: one half cup seedless raisins or currants, one fourth cup
• 48:09
  Speaker 4: chopped nuts, and two tablespoons grated orange rant with the shortening.
• 48:13
  Speaker 4: Bake about thirty minutes. Serve warm with whipped cream. Velvet
• 48:18
  Speaker 4: fudge cake. Make velvet crumb cake, except add one third
• 48:22
  Speaker 4: cup cocoat to the bisquick. Pour half of batter into
• 48:25
  Speaker 4: prepared pan, spread with half of chocolate coconut topping. Pour
• 48:30
  Speaker 4: remaining batter into pan. Bake thirty five to forty minutes.
• 48:34
  Speaker 4: Immediately spread with rest of topping. Serve warm. Chocolate coconut
• 48:38
  Speaker 4: topping mix one half cup one half package semi sweet
• 48:43
  Speaker 4: chocolate pieces, melted, one third cup water, two cups finely
• 48:48
  Speaker 4: chopped coconut. Velvet crumb spice cake. Make velvet crumb cake,
• 48:53
  Speaker 4: except use three force cup brown sugar packed in place
• 48:56
  Speaker 4: of white add one half teaspoon cinnamon and fourth teaspoon each.
• 49:01
  Speaker 4: Clothes allspice and nutmeg with Bisquick. Bake about thirty minutes.
• 49:06
  Speaker 4: Serve warm with the topping velvet crumb shortcake. Make velvet
• 49:10
  Speaker 4: crumb cake. Cut cake into six to nine pieces while
• 49:14
  Speaker 4: still warm. Spoon sweet and sliced strawberries between split pieces,
• 49:19
  Speaker 4: and on top end of section eight.
• 49:27
  Speaker 2: Section nine of one hundred and thirty three Quicker Ways
• 49:30
  Speaker 2: to homemade with Bisquick. This is a LibriVox recording. All
• 49:35
  Speaker 2: LibriVox recordings are in the public domain. For more information
• 49:40
  Speaker 2: or to volunteer, please visit LibriVox dot org. Read by
• 49:44
  Speaker 2: Betty B. One hundred thirty three Quicker ways to homemade
• 49:48
  Speaker 2: with Bisquick by Betty Crocker. Yeast Baking Hurry up yeast
• 49:54
  Speaker 2: rolls one to solve one package active dry yeast in
• 49:58
  Speaker 2: three quarter cup warm water not hot one hundred five
• 50:02
  Speaker 2: degrees to one hundred fifteen degrees. Mix in two and
• 50:05
  Speaker 2: one half cups bisquic, beat vigorously.
• 50:09
  Speaker 3: Two.
• 50:09
  Speaker 2: Turn dough onto surface well dusted with bisquid. Knead until
• 50:14
  Speaker 2: smooth about twenty times three. Shape into twelve pan rolls.
• 50:19
  Speaker 2: Place in greased eight inch round layer pan four. Place
• 50:23
  Speaker 2: pan of rolls on wire wrath over a bowl of
• 50:26
  Speaker 2: hot water, and cover with towel. Let rise about one hour.
• 50:31
  Speaker 2: Heat oven to four hundred degrees moderate hot. Bake ten
• 50:35
  Speaker 2: to fifteen minutes until a rich golden brown. Brush with butter.
• 50:39
  Speaker 2: After baking, serve hot. Make sixteen one. Water temperature for
• 50:45
  Speaker 2: dissolving yeast is right when it is slightly warmer than lukewarm.
• 50:50
  Speaker 2: Two hot water kills the yeast. Two cool water retards rising.
• 50:55
  Speaker 2: Two rolls are ready to bake when dough is puffy
• 50:58
  Speaker 2: and light and slight in in dentation remains in dough
• 51:02
  Speaker 2: when pressed gently with finger. Variations in shapes Crescent rolls
• 51:08
  Speaker 2: roll dough into twelve inch circle, cut into sixteen wedges,
• 51:13
  Speaker 2: beginning at wide side, roll toward point, place on greased
• 51:16
  Speaker 2: baking sheet with point underneath. Closed. Pin rolls divide dough
• 51:22
  Speaker 2: into sixteen to eighteen strips. Roll each on board with
• 51:25
  Speaker 2: palms of hands into twelve inch links. Wrap strips around
• 51:30
  Speaker 2: greased clothes pins so edges barely touch knots make strips,
• 51:36
  Speaker 2: twist and tie each strip into a knot. Press ends
• 51:40
  Speaker 2: down on greased baking sheet. More yeast bakings pizza makes
• 51:46
  Speaker 2: four ten inch pizzas. Follow directions for yeast dough through
• 51:50
  Speaker 2: the kneading. Divide dough into four pieces. Roll each piece
• 51:54
  Speaker 2: paper thin into a circle about ten inches in diameter.
• 51:58
  Speaker 2: Place on ungreased baking sheets or in shallow pie pans
• 52:03
  Speaker 2: no rising top with three quarter cup chopped onion, one
• 52:07
  Speaker 2: clove garlic chopped, two cups tomato sauce, one cup chopped
• 52:12
  Speaker 2: salami or cooked Italian sausage, or two cans anchovies chopped,
• 52:18
  Speaker 2: salt and pepper to taste. Two and one half cups
• 52:21
  Speaker 2: grated mozzarella cheese or two six sounds packages sliced mozzarella
• 52:26
  Speaker 2: cheese cut into thin strips. Mix onion, garlic, tomato, sauce, salami,
• 52:33
  Speaker 2: salt and pepper, and spread on dough. Sprinkle grated cheese
• 52:37
  Speaker 2: over all, or lay cheese strips on top. Sprinkle with
• 52:41
  Speaker 2: oregano to desired taste. Heat oven to four hundred twenty
• 52:45
  Speaker 2: five degrees hot, bake fifteen to twenty minutes until crust
• 52:49
  Speaker 2: is brown and filling, hot and bubbly. Serve immediately. Unbaked
• 52:54
  Speaker 2: pizza may stand while others are baking. Individual pizzas Divide
• 53:01
  Speaker 2: dough into eight pieces and roll each piece into five
• 53:04
  Speaker 2: inch circle. Spread with filling, and bake easy pizzas. Divide
• 53:09
  Speaker 2: dough in half and roll each part on a baking
• 53:12
  Speaker 2: sheet as thin as desired, spread with filling. Italian breadsticks
• 53:19
  Speaker 2: follow directions for yeast dough. Divide dough into sixteen equal parts.
• 53:24
  Speaker 2: Roll each piece between hands into pencil like strips eight
• 53:28
  Speaker 2: inches long. Melt one quarter cup butter, Spread part of
• 53:32
  Speaker 2: butter and bottom of thirteen by nine and a half
• 53:35
  Speaker 2: by two inch oblong pan. Put strips of dough in pan.
• 53:39
  Speaker 2: Brush tops with rest of butter. Sprinkle with caraway seeds,
• 53:43
  Speaker 2: poppy seeds, sell re seeds, sesame seeds, or garlic salt.
• 53:48
  Speaker 2: Cover with damp cloth. Let rise in warm place eighty
• 53:52
  Speaker 2: five degrees until light about one hour. Heat oven to
• 53:56
  Speaker 2: four hundred and twenty five degrees hot. Bake fifteen minutes
• 54:01
  Speaker 2: until light golden brown. Turn oven off. Allow bread sticks
• 54:05
  Speaker 2: to remain an oven fifteen more minutes to crisp bisquick
• 54:10
  Speaker 2: herb yeast rolls. Follow directions for yeast dough, except add
• 54:15
  Speaker 2: one quarter teaspoon nutmeg, one half teaspoon sage, and one
• 54:19
  Speaker 2: teaspoon caraway seeds to the Bisquick mustard Buns for hot
• 54:24
  Speaker 2: dogs follow directions for yeast dough, except add two level
• 54:30
  Speaker 2: tablespoons prepared mustard. Divide dough into eight pieces, shape like
• 54:35
  Speaker 2: a hot dog bun. Onion buns follow directions for yeast dough,
• 54:40
  Speaker 2: except add one half cup finely chopped onion and use
• 54:45
  Speaker 2: two and two thirds cups Bisquick. Divide dough into ten
• 54:48
  Speaker 2: portions and shape in oblongs or rounds good with wieners
• 54:53
  Speaker 2: and hamburgers. Hawaiian yeast rolls. Three quarter cup drained crushed pineapple,
• 55:00
  Speaker 2: one half cup brown sugar packed, one quarter cup soft butter,
• 55:05
  Speaker 2: one half cup warm water not hot, one hundred five
• 55:09
  Speaker 2: to one hundred fifteen degrees, one package active dry yeast,
• 55:13
  Speaker 2: one egg, one tablespoon granulated sugar, two and one half
• 55:18
  Speaker 2: cups bisquick, two tablespoons butter, one quarter cup brown sugar,
• 55:23
  Speaker 2: packed mixed pineapple, one half cup brown sugar, and one
• 55:27
  Speaker 2: quarter cup butter. Divide among twelve large greased muffin cups.
• 55:33
  Speaker 2: Prepare dough by dissolving yeast in water, mix an egg,
• 55:37
  Speaker 2: one tablespoon sugar, and bisquick. Beat vigorously turn dough onto
• 55:42
  Speaker 2: surface well dusted with bisquick. Knead until smooth about twenty times.
• 55:48
  Speaker 2: Roll into a rectangle sixteen by nine inches. Spread with
• 55:52
  Speaker 2: rest of ingredients. Roll up tightly, beginning at wide side.
• 55:56
  Speaker 2: Seal well by pinching edge of dough into roll. Slice
• 56:00
  Speaker 2: into twelve place in prepared muffin cups. Place pan of
• 56:05
  Speaker 2: rolls on wire rack over bowl of hot water, and
• 56:08
  Speaker 2: cover with towel. Let rise one hour, heat oven to
• 56:12
  Speaker 2: four hundred degrees moderate hot. Bake fifteen minutes invert pan.
• 56:17
  Speaker 2: Serve caramel buns. One quarter cup soft butter, one third
• 56:23
  Speaker 2: cup brown sugar packed, one teaspoon light corn syrup, one
• 56:28
  Speaker 2: third cup pecans or walnuts, three quarter cup warm water,
• 56:32
  Speaker 2: not hot, one hundred five to one hundred fifteen degrees.
• 56:36
  Speaker 2: One package active dry yeast, two and one half cups bisquick,
• 56:40
  Speaker 2: two tablespoon soft butter, one quarter cup brown sugar packed,
• 56:45
  Speaker 2: one teaspoon cinnamon. Melt butter, add brown sugar and corn syrup.
• 56:50
  Speaker 2: Bring syrup mixture to a rolling boil. Spread in eight
• 56:54
  Speaker 2: inch round layer pan. Add pecans, dissolve yeast in warm water,
• 56:59
  Speaker 2: mix in bisquick, and beat vigorously. Turn dough onto surface,
• 57:03
  Speaker 2: well dusted with bisquid knead until smooth about twenty times.
• 57:08
  Speaker 2: Roll out into rectangle sixteen by nine inches. Spread with butter, sugar,
• 57:14
  Speaker 2: and cinnamon. Roll up tightly, beginning at wide side. Seal
• 57:18
  Speaker 2: well by pinching edge of dough into roll. Slice into
• 57:22
  Speaker 2: ten slices. Place in pan. Place pan of rolls on wire,
• 57:26
  Speaker 2: wreck over bowl of hot water, and cover with towel.
• 57:30
  Speaker 2: Let rise one hour. Heat oven to four hundred degrees
• 57:34
  Speaker 2: moderate hot. Make twenty to twenty five minutes. Invert pan
• 57:39
  Speaker 2: and serve rolls warm. Orange rolls follow recipe for Hawaiian
• 57:44
  Speaker 2: yeast rolls, except substitute one half cup orange juice, one
• 57:49
  Speaker 2: half cup sugar, and two tablespoons grated orange rind. For
• 57:53
  Speaker 2: the first two ingredients. Mix the orange juice, one half
• 57:57
  Speaker 2: cup sugar, orange rine, and one quarter cup butter in
• 58:00
  Speaker 2: saucepan cook two minutes over low heat. Divide among twelve
• 58:05
  Speaker 2: muffin cups. End of section nine. Section ten of one
• 58:16
  Speaker 2: hundred thirty three Quicker ways to homemade with bisquick. This
• 58:21
  Speaker 2: is a LibriVox recording. All LibriVox recordings are in the
• 58:24
  Speaker 2: public domain. For more information or to volunteer, please visit
• 58:28
  Speaker 2: LibriVox dot org read by Betty b. One hundred thirty
• 58:33
  Speaker 2: three Quicker Ways to homemade with Bisquick by Betty Crocker,
• 58:37
  Speaker 2: All time favorites, More Bisquick favorites. Berry chiffon short pie
• 58:44
  Speaker 2: one quarter cup sugar, one envelope unflavored gelatine, one tablespoon
• 58:49
  Speaker 2: ten ounced frozen package raspberries or strawberries, thowd three egg whites,
• 58:55
  Speaker 2: one quarter teaspoon, cream of tartar, one third cup sugar,
• 58:59
  Speaker 2: one half cup whipping cream, whipped blend in saucepan sugar, gelatin, raspberries,
• 59:05
  Speaker 2: Bring to full rolling, boil, stirring constantly. Cool pan in
• 59:09
  Speaker 2: cold water until mixture mounds slightly when dropped from a spoon.
• 59:14
  Speaker 2: Add cream of tartar to egg whites, Beat until frothy, gradually,
• 59:18
  Speaker 2: beat in sugar, and beat until meringue holds stiff peaks.
• 59:22
  Speaker 2: Fold berry mixture into meringue, carefully, fold in whipped cream.
• 59:27
  Speaker 2: Pile into cooled baked short pie shell. Chill several hours
• 59:31
  Speaker 2: until set. Short pie shell one cup bisquick, one quarter
• 59:37
  Speaker 2: cup soft butter, one half stick, three tablespoons boiling water,
• 59:42
  Speaker 2: heat oven to four hundred and fifty degrees hot. Put
• 59:45
  Speaker 2: bisquic and butter in nine inch pie pan. Add boiling
• 59:49
  Speaker 2: water and stir vigorously with fork until dough forms a
• 59:52
  Speaker 2: ball and cleans the pan. Dough will be puffy and soft.
• 59:57
  Speaker 2: With fingers and heel of hand, pat dough evil into
• 1:00:00
  Speaker 2: pie pan, bringing up dough to edge of pan. This
• 1:00:04
  Speaker 2: may seem skimpy, but will not be when baked. Flute edges.
• 1:00:08
  Speaker 2: Bake eight to ten minutes. Fill with ice cream or
• 1:00:11
  Speaker 2: other fillings. Fruit cobbler heat oven to four hundred degrees
• 1:00:16
  Speaker 2: moderate hot heat two and one half cups number two
• 1:00:20
  Speaker 2: can canned fruit or berries and juice, or three cups
• 1:00:24
  Speaker 2: fresh fruit and three quarter cup water. Sweeten to taste,
• 1:00:28
  Speaker 2: Blend in one tablespoon cornstarch dissolved in two tablespoonus cold water.
• 1:00:34
  Speaker 2: Bring to a boil. Boil one minute. Pour into two
• 1:00:37
  Speaker 2: quart baking dish. Dot with butter, Sprinkle with cinnamon, drop
• 1:00:42
  Speaker 2: one half fruit. Shortcake dough buy spoonfuls over top. Bake
• 1:00:46
  Speaker 2: about twenty minutes. Serve hot with cream six to eight servings.
• 1:00:52
  Speaker 2: Short pie rounds. Prepare short pie dough except divide dough
• 1:00:57
  Speaker 2: into six parts. Flatten each part into three or four
• 1:01:00
  Speaker 2: inch rounds. On baking sheet, flute edges. Bake about eight minutes.
• 1:01:05
  Speaker 2: Serve on top of your favorite cooked fruit filling. Six
• 1:01:09
  Speaker 2: servings ranch pudding one cup brown sugar packed, two and
• 1:01:14
  Speaker 2: one half cups water, two tablespoons butter, one cup brown
• 1:01:18
  Speaker 2: sugar packed, one half cup milk, one in one quarter
• 1:01:22
  Speaker 2: cups bisquick, one cup raisins or chopped dates, one half
• 1:01:26
  Speaker 2: to one cup chopped nuts, one teaspoon vanilla. Heat oven
• 1:01:31
  Speaker 2: to three hundred and fifty degrees moderate. Mix one cup
• 1:01:34
  Speaker 2: brown sugar, water and butter in saucepan. Boil five minutes.
• 1:01:39
  Speaker 2: Pour into eight inch square pan. Mix rest of ingredients
• 1:01:43
  Speaker 2: in bowl. Spoon batter on top of sugar mixture. It
• 1:01:47
  Speaker 2: will sink into the liquid and will spread out as
• 1:01:49
  Speaker 2: it bakes. Bike forty five minutes. Serve warm with plain
• 1:01:54
  Speaker 2: or whipped cream. Nine servings hot seafood appetizers eat oven
• 1:02:00
  Speaker 2: to four hundred and fifty degrees hot. Make rolled biscuit dough.
• 1:02:04
  Speaker 2: Roll dough one quarter inch thick, cut into biscuits one
• 1:02:08
  Speaker 2: inch in diameter, place on baking sheet. Bake six to
• 1:02:12
  Speaker 2: eight minutes. Immediately split each baked biscuit. Spread with seafood mixture.
• 1:02:18
  Speaker 2: Sprinkle with grated sharp cheese if desired. Replace tops, return
• 1:02:22
  Speaker 2: to oven to heat through serve piping. Hot makes about
• 1:02:27
  Speaker 2: sixty tiny biscuits. Filling variations Shrimp spread mix one half
• 1:02:33
  Speaker 2: cup flaked cooked shrimp, five ounce can, one tablespoon chopped pimento,
• 1:02:38
  Speaker 2: one tablespoon lemon juice, three tablespoons mayonnaise, and salt and
• 1:02:43
  Speaker 2: pepper to taste. Crab meat spread. Use crab meat in
• 1:02:47
  Speaker 2: place of shrimp in the above spread. Pronto puppies one egg,
• 1:02:53
  Speaker 2: one half cup milk, one cup bisquiic, two tablespoons yellow
• 1:02:58
  Speaker 2: corn meal, one quarter tea spoon paprika, one half teaspoon
• 1:03:02
  Speaker 2: dry mustard, one eighth teaspoon caihenne one pound miniature or
• 1:03:07
  Speaker 2: large frankfurters. Heat deep fat to three hundred seventy five degrees.
• 1:03:12
  Speaker 2: Blend egg and milk, stir in dry ingredients. Dip frankfurters
• 1:03:16
  Speaker 2: in batter. Fry until brown two to three minutes on
• 1:03:20
  Speaker 2: each side. Serve miniature francs on cocktail picks. Slice large
• 1:03:25
  Speaker 2: francs to reheat. Place in four hundred degree oven about
• 1:03:29
  Speaker 2: five minutes. Doughnuts or fried balls two cups bisquic, one
• 1:03:35
  Speaker 2: quarter cup sugar, one third cup milk, one teaspoon vanilla,
• 1:03:40
  Speaker 2: one egg, one quarter teaspoon each, cinnamon and nutmeg if desired.
• 1:03:45
  Speaker 2: Heat fat to three hundred seventy five degrees, mix ingredients
• 1:03:50
  Speaker 2: until well blended. Turn onto lightly floured surface, and knead
• 1:03:54
  Speaker 2: about ten times. Roll out three eights inch thick, cut
• 1:03:58
  Speaker 2: with flour doughnut cutter. Fry in hot fat until golden brown,
• 1:04:02
  Speaker 2: about one minute to a side. Take from fat and
• 1:04:06
  Speaker 2: drain on absorbent paper. Makes about twelve doughnuts fritters. Mix
• 1:04:11
  Speaker 2: two cups bisquick, two thirds cup milk, one egg until
• 1:04:15
  Speaker 2: well blended. Batter will be lumpy. Stir in two cups
• 1:04:19
  Speaker 2: fruit or cooked vegetables drained, Drop by small teaspoonfuls into
• 1:04:24
  Speaker 2: deep hot fat three hundred sixty to three hundred seventy
• 1:04:27
  Speaker 2: five degrees. Turn and fry until golden brown on both sides.
• 1:04:32
  Speaker 2: Drain on absorbent paper. Serve hot with syrup or confection
• 1:04:36
  Speaker 2: or sugar. Mix two dozen fried chicken meats fish For
• 1:04:42
  Speaker 2: the crispiest coating you ever tasted. Roll fresh fish, seafood, chicken,
• 1:04:48
  Speaker 2: or meat generously in bisquick, Fry in a small amount
• 1:04:52
  Speaker 2: of fat until golden brown on both sides. Turn only once.
• 1:04:56
  Speaker 2: Use leftover dredgings for making gravy. End of section ten,
• 1:05:03
  Speaker 2: end of one hundred thirty three Quicker Ways to Homemade
• 1:05:06
  Speaker 2: with Bisquick by Betty Crocker