BISQUICK SOUR CREAM BISCUITS
Easy, childhood favorite. My Mom made these several times a week during my childhood. Makes 12 muffins.
Provided by Vicki in AZ
Categories Breads
Time 17m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350.
- Mix all ingredients together.
- Pour into ungreased muffin cups about 2/3 full.
- Bake for 15-20 minutes.
Nutrition Facts : Calories 196.1, Fat 14.7, SaturatedFat 7.9, Cholesterol 30.7, Sodium 298.8, Carbohydrate 14.1, Fiber 0.5, Sugar 3.2, Protein 2.2
SOUR CREAM POUND CAKE
Rich, tender pound cake made with Original Bisquick® mix and sour cream is served with a sweet blueberry sauce and whipped cream - a simple and delectable dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Generously grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour.
- In large bowl, beat all cake ingredients except whipped cream with electric mixer on low speed 30 seconds. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
- Bake 48 to 50 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
- Meanwhile, in 2-quart saucepan, heat blueberries, 1/2 cup sugar, the lemon juice and water to boiling over medium-high heat. Reduce heat to medium; cook 10 minutes or until slightly thickened. Stir in 1 teaspoon vanilla. Cool completely. Refrigerate until serving time. Serve with blueberry sauce and whipped cream.
Nutrition Facts : Calories 350, Carbohydrate 47 g, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 410 mg
BISQUICK AMARETTO STRAWBERRY SHORT CAKE
You can do more with Bisquick than just make waffles, pancakes, & Biscuits. I took my basic Bisquick Pound Cake Recipe, added a different extract to change the flavor, then cut the recipe in half to make a 1 layer cake, added strawberries and a glaze and ended up with this delicious & impressive dessert. It is simple quick and...
Provided by Rose Mary Mogan
Categories Sweet Breads
Time 50m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 325 degrees F. Add all of the ingredients for recipe into a medium size bowl. Beat on low for about half minute, then increase speed to medium and beat till blended together. Add optional food color if desired and beat again.
- 2. Prep a 9 inch cake pan by greasing with butter and dusting lightly with flour or use Baker's Joy, (it has flour in the spray. Pour cake batter into prepared pan & bake in preheated oven for about 40 minutes or until toothpick inserted into center comes out clean.
- 3. Remove cake from oven allow to cool about 10 minutes then invert onto a wire rack and allow to cool completely.
- 4. Using a LONG serrated knife, split cake width wise, and place one half of cake on large platter. If cake puffs up on top during baking, cut away the puffed top portion, and use it as a third layer.
- 5. I like to use a CAKE SPATULA, WHEN I SPLIT A CAKE TO PREVENT IT FROM BREAKING INTO PIECES.
- 6. Prepare strawberry glaze by adding washed hulled and sliced strawberries into a large bowl, add glaze then stir till mixed together.
- 7. Pour 1/3 of strawberry glaze mixture on bottom portion of cake. Then top with second portion of cake, add another third of glaze if there are 3 cake portions, otherwise use the remaining glaze mixture on top. Top with cool whip if desred, or add additional cool whip to each served portion.
BISQUICK SOUR CREAM POUND CAKE
I never knew BISQUICK COULD RISE TO THE OCCASSION, as it did with this cake. I got a version of this recipe from Betty Crocker, but did change a few things to my taste & the results were AMAZING. This is basically a dump beat & make cake, couldn't be simpler. I used sour Cream instead of cream cheese, I used Jumbo eggs, and...
Provided by Rose Mary Mogan
Categories Cakes
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F. Grease & flour 10 inch angel food- tube cake pan or use BAKERS JOY AS I did. It has the flour in the spray.
- 2. Dump all ingredients into a large bowl and beat on low for about half minute. Then increase speed to medium and beat for about 4 minutes, and scrape sides of bowl as needed. Pour batter into prepared pan.
- 3. Bake the required amount of time 1 hour, or until toothpick inserted into the center of cake comes out clean. Remove from oven and let cool for about 10 minutes, then invert onto cooling rack.
- 4. When cake has cooled, transfer to cake platter.
- 5. Frost with desired frosting and additional candies to garnish if desired. You may also opt to dust with powdered sugar in lieu of frosting if desired.
- 6. Cut and serve this tasty and easy recipe to guests.
APRICOT BRANDY POUND CAKE
Make a classic cake you can serve every which way--plain, with fruit or whipped cream, toasted, or cut into squares for dipping in fondue.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Grease bottom and sides of 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour.
- In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.
Nutrition Facts : Calories 430, Carbohydrate 57 g, Cholesterol 130 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 39 g, TransFat 1 g
LEMON SOUR CREAM CAKE
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Generously grease a bundt or tube pan with butter, vegetable shortening, or oil, and coat with flour.
- In a large bowl, sift together the flour, baking powder, and salt. Set aside.
- In a separate, large bowl, add the butter and sugar. Beat with an electric mixer at medium speed until light and fluffy, about 3 minutes.
- Add in the eggs, one at a time. Beat the batter well after every addition.
- Add the flour mixture and sour cream, alternatingly, in 3 batches. Beat the batter briefly after every addition. Stir in half of the lemon zest.
- Pour the batter into the prepared bundt pan.
- Bake for 55 to 60 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done baking.
- Let the cake cool on a wire rack for 5 minutes. Loosen the edges of the cake with a knife. Flip the pan over onto a serving platter. Let it cool completely, about 1 hour.
- To make the glaze, add the lemon juice, powdered sugar, and butter to a bowl. Stir together until a thick glaze forms. Pour the glaze over the cooled cake. Slice and enjoy!
Nutrition Facts : Calories 437 cal
DELUXE BISQUICK SOUR CREAM COFFEE CAKE
I loved the Classic Coffee Cake, but I wanted it to be more moist and I really like stuff in it. So here is the modified version. Enjoy!
Provided by jskrop
Categories Breads
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat oven to 325 degrees(300 degrees for convect).
- 2. Place raisens/cranberries in bowl of hot water to plump; set aside.
- 3. Grease 9 x 13 pan.
- 4. Combine all cake ingredients in medium bowl.
- 5. Mix on medium speed until batter becomes fluffy.
- 6. Spread half of batter in pan.
- 7. Drain raisen/cranberries and put in a bowl.
- 8. Mix in the rest of topping/filling ingredients.
- 9. Spread half of topping/filling over batter in pan.
- 10. Spread the rest of batter over top.
- 11. Repeat with remaining topping/filling.
- 12. Take a knife and insert straight down into batter moving up and down in zig zag pattern. (Marbleizing the cake).
- 13. Bake for 1-1.5hour/until inserted toothpick comes out clean. Cake should be golden color.
Nutrition Facts : Calories 626.2, Fat 30.9, SaturatedFat 11.2, Cholesterol 71.2, Sodium 362.2, Carbohydrate 86, Fiber 2.3, Sugar 69.9, Protein 6.7
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- Beat all ingredients except powdered sugar in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
- Bake 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour. Sprinkle with powdered sugar.
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