Gingerbread With Bisquick Food

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

GRANDMA'S GINGERBREAD PANCAKES

Steps:

• Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

GINGERBREAD WAFFLES

Steps:

• Preheat waffle iron.
• In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

GINGERBREAD WEDGES

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray.
• In large bowl, stir gingerbread ingredients until soft dough forms. On surface dusted with Bisquick mix, roll dough in Bisquick mix to coat. Shape into ball; knead 10 times. Pat dough into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
• Bake 13 to 15 minutes or until set and starting to brown.
• Meanwhile, in small bowl, mix powdered sugar, butter and lemon peel with spoon. Stir in lemon juice until glaze is smooth enough to drizzle. Drizzle glaze over wedges. Carefully separate wedges. Serve warm.

GINGERBREAD WAFFLES

Steps:

• Preheat waffle maker.
• Place waffle mix in large bowl and stir in eggs, evaporated milk, molasses, brown sugar, cinnamon and ginger.
• Pour batter into waffle maker and cook until deep golden, being careful not to overcook.
• Continue preparing waffle until batter is gone.
• Heat apple pie filling and spoon some on each waffle.
• Garnish each waffle with a dollop of whipped topping and sprinkling of cinnamon.

GINGERBREAD-BISQUICK

Steps:

• Stir in sugar and spices into mix. Add water, egg, and molasses. Stir half into mix beat 2 minutes. Add remainer and beat 1 minute. Bake in a 4x6 inch pan that has been greased and floured at 350℉ (180℃). for about 40 minutes.

BISQUICK GINGERBREAD

Steps:

• 1. Preheat oven to 350 degrees. Grease 8 inch square baking pan. Mix all dry ingredients together and set aside. Beat eggs and milk together. Melt shorting or butter and add to egg mixture. Add molasses and beat well. Pour into greased baking pan. Bake 40 minutes in 350 degrees oven. Slice into 2 inch squares.

GINGERBREAD (WITH BISQUICK)

Steps:

• Preheat oven to 350°F.
• Spray a 4x6 loaf pan with Bakers Joy or grease and flour.
• In a large bowl mix Bisquick, sugar, cinnamon, ginger and cloves.
• In a separate bowl combine water, egg and molasses.
• Stir 1/2 egg mixture in Bisquick mixture and beat for 2 minutes.
• Add remaining egg mixture and beat for 1 more minute.
• Pour into prepared pan.
• Bake for 40 minutes.
• Serve slightly warm with whipped cream.

GINGERBREAD-BISQUICK

Steps:

• Stir in sugar and spices into mix. Add water, egg, and Molasses. Stir half into mix beat 2 minutes. Add remainer and beat 1 minute. Bake in a 4 X 6 inch pan that has been greased and floured at 350 for about 40 minutes. Or bake in a waffle Iron for gingerbread waffles top waffles with whipped cream and chopped bananas for something special. formatted by Diana Lewis

GINGERBREAD PANCAKES

Steps:

• 1. Heat griddle or skillet grease if necessary.2. Stir all ingredients until blended. Pour batter by a little less than 1/4 cupfuls onto hot griddle.3. Cook until edges are dry. Turn cook until golden brown.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Serving: Calories 350 (Calories from fat 125) Fat 14g (Saturated 3g) Cholesterol 75mg Sodium 750mg Carbohydrate 51g (Dietary Fiber 2g) Protein 7g % DAILY VALUE: Vitamin A 4% Vitamin C 2% Calcium 14% Iron 10% DIET EXCHANGES: 2 Starch 1 Fruit 1 FatBETTY'S TIP: Leftovers? Stack cooled pancakes between sheets of waxed paper. Wrap in aluminum foil and freeze. To reheat, unwrap pancakes and remove waxed paper. Heat on ungreased cookie sheet in 400° oven 5 to 7 minutes or until hot, or microwave uncovered on high until hot. From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.