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2 1/3 C. Bisquick
1/2 C. milk
3 T. sugar
3 T. butter, melted
Preheat oven to 425 degrees.
Mix together Bisquick, sugar, milk & butter until a soft dough forms. On an ungreased cookie sheet, drop dough by spoonfuls, making 6 shortcakes.
Bake for 10-12 minutes.
It works fine to omit butter and increase milk to lower the fat.
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Crust:
2 C. flour
4 T. powdered sugar
1 C. butter
Cream ingredients together. Press into a greased 9 x 13 pan. Bake for 15 minutes at 350 degrees. Let crust cool.
Filling:
4 eggs, beaten
1 1/2 – 2 C. sugar
3/4 C. flour
1 t. salt
1 thawed (8oz.) sliced strawberries in syrup
7 C. of diced rhubarb
Mix the first 4 ingredients until smooth. Stir in strawberries and rhubarb. Pour over the cooled crust and bake for 45 -60 minutes until set.
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Ingredients:
Caramel Filling:
11 oz. bag vanilla caramels
14 oz. sweetened condensed milk
4 T. butter
Cookie Dough:
12 T. butter
2 C. light brown sugar
1/2 C. peanut butter
2 eggs, room temperature
1 T. vanilla
2 C. flour
1 C. old fashioned oats
2 1/2 t. baking powder
1 t. salt
2 C. chocolate chips
1 C. Reese’s peanut butter chips
1 C. Heath toffee bits
Instructions:
1. Preheat oven to 350 degrees.
2. Line a 9×13 baking dish with parchment paper.
3. Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.
4. Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth.
5. Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.
6. Add eggs one at a time, mixing well after each egg. Add vanilla.
7. Combine flour, oats, baking powder, and salt in a bowl.
8. Add the flour mixture slowly stirring until well combined.
9. Stir in the chocolate chips, peanut butter chips, and toffee bits.
10. Spread 2/3 of the dough on the bottom of the pan.
11. Slowly pour caramel mixture evenly over the dough.
12. Drop the remaining dough on top by teaspoon.
13. Bake for about 30-40 minutes. Let cool and then cut into bars.
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1 C. butter, softened
1/2 C. white sugar
2 C. all-purpose flour
4 eggs
1 1/2 C. white sugar
1/4 C.+ 1 T. flour
2/3 C. fresh lemon juice, can add a little zest if desired
Confectioner’s sugar for topping
1. Preheat oven to 350 degrees F.
2. In a med. bowl, blend together softened butter, 2 C. flour and 1/2 C. sugar. Press into the bottom of an ungreased 9×13 pan. Can add a little salt to add more flavor.
3. Bake for 15 to 20 minutes until firm and golden brown. In another bowl whisk together the remaining 1 1/2 C. sugar and flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake an additional 20 minutes. The bars will firm up as they cool.
5. Use a small sifter and gently sprinkle confectioner’s sugar over the top.
Can substitute lime juice for lemon and add a drop of green food coloring.
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6-8 sliced apples
1 C. flour
1 C. brown sugar
1/2 C. butter
cinnamon & sugar
Put apples in a baking dish and sprinkle with cinnamon and sugar. Mix flour, sugar, & butter. Spread over apples. Bake 30-35 minutes at 350 degrees.
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1 (9 inch) unbaked pastry shell (I use Pet-Ritz Deep Dish)
1 (16 oz.) can pumpkin (about 2 Cups)
1 (14 oz.) can sweetened condensed milk
2 eggs
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg
1/2 t. salt
Preheat oven to 425 degrees.
In a large bowl, combine all ingredients except pastry shell. Mix well.
Pour into pastry shell.
Bake 15 minutes.
Reduce oven temperature to 350 degrees and bake 35-40 minutes longer. Cool. Refrigerate leftovers.