EASY BISQUICK BANANA PANCAKES
So, this is basically the Bisquick "ultimate" pancake recipe on the back of the Bisquick box. I've just made an addition and some subtractions. I wanted banana pancakes and I was only going to use 1 but the bananas were so ripe that all the stems detached and I had to use them all anyway. The original "ultimate pancake" recipe...
Provided by Stacy Bell
Categories Pancakes
Number Of Ingredients 6
Steps:
- 1. In a large bowl, measure out roughly 2 cups of Bisquick. You don't have to be exact. I think if you prefer a thinner batter you could probably add more milk. Add the baking powder.
- 2. In a medium bowl, mash the bananas with a fork. Mix in the milk, eggs and vanilla extract.
- 3. Add the wet mixture to the dry stuff and whisk. It will be lumpy but that's ok. I use a frying pan (coated with PAM) and set my stovetop burner to 2 (which is a low setting). Now, our oven is a little wonky so the low setting cooks up the pancakes really well. Obviously, you know your oven so adjust accordingly. If you have a griddle, even better. I make my pancakes on the large side so I pour approximately 1/4 cup to 1/3 cup in the pan. Let cook until you see bubbles forming and then flip over. A nice golden brown color is what you're going for but if you like your pancakes on the pale side-that's fine. I keep my pancakes warm in the oven (~150-200 F) on an oven safe plate and I loosely cover it with foil. Serve warm with syrup or mix up some (thawed out) frozen fruit or fresh fruit with some sugar (or whatever sweetener you prefer).
BANANA BISQUICK MUFFINS
My son loves these muffins with the (optional)chocolate chips added. My daughter likes me to add raspberries to hers instead, so I just pop some whole berries into the muffin cup as I drizzle the batter in. They are very fast to put together which is always a good thing. This is from TOH.
Provided by mums the word
Categories Quick Breads
Time 20m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Place biscuit mix in a medium bowl and break up any lumps.
- Combine remaining ingredients and stir into the biscuit mix.
- Fill paper-lined muffin cups 2/3 full.
- Bake at 400F 15-20 minutes.
- Cool in pan 5 minutes.
Nutrition Facts : Calories 170.4, Fat 6.1, SaturatedFat 1.4, Cholesterol 16.5, Sodium 226.4, Carbohydrate 26.6, Fiber 0.9, Sugar 13.5, Protein 2.5
BANANA BISQUE WITH CINNAMON CROUTONS
Make and share this Banana Bisque with Cinnamon Croutons recipe from Food.com.
Provided by SJG3483
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and mix with cinnamon.
- Toss with croutons and melt in toaster oven.
- Puree all other ingredients and pour into chilled bowls or mugs.
- Garnish with croutons.
- Serve immediately.
Nutrition Facts : Calories 163.9, Fat 7.7, SaturatedFat 4.7, Cholesterol 24.7, Sodium 98.8, Carbohydrate 20.6, Fiber 1.7, Sugar 7.2, Protein 4.9
BANANA PEPPER SOUP
DH had this soup at a restaurant well before I had, and he loved it so much he took me there to taste it so I could re-create it at home. This is a very spicy soup, but could be made less spicy by substituting with a few yellow peppers (green throws the color off). Taste test your peppers as you're cutting them, the soup is bland if they're not hot. Serve with fresh bread and a beverage. I have also had a similar recipe using ground pork sausage, it was good- but I prefer the meat-less version. You can substitute something like yogurt for cream, but it changes the flavor and texture a bit.
Provided by CarrieM5323
Categories Peppers
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet heat 2tsp olive oil, coarsely chop onion, and lightly saute them with garlic for about ten minutes.
- While sauteing: halve, clean and coarsely chop banana peppers.
- Add peppers and 1C chicken stock to pan, stir everything in and allow it to start to steam.
- Add to blender or food processor and puree with cream cheese and cream for several minutes, until smooth.
- Return to a deep pan, bring to near boil and thicken by SLOWLY adding cornstarch/water mixture until desired consistency is obtained. It should be just a touch thinner than chowder.
- Keep stirring.
- Use remaining chicken stock if you over-thicken it. Keep just below a boil for a few moments, stirring constantly.
- Add Parmesan- then salt and pepper to taste.
- Serve and Enjoy.
BISQUICK® BANANA NUT BREAD
Turn on your oven! Fall is around the corner, and it's time to whip up the all-time favorites. This inviting Bisquick™ Banana Nut Bread recipe is the ultimate way of welcoming the season of comforting flavors, and is made easy with Bisquick™ mix.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 3h25m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease bottom of 9x5x3-inch loaf pan.
- Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 8 g, TransFat 0 g
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