Put peaches in greased 9 x 13-inch pan.
Mix sugar, cornstarch and salt and sprinkle over peaches.
Sprinkle lemon juice and extract over peaches and dot with butter.
Put in preheated hot oven (400\u00b0) until hot and bubbly, about 15 minutes.
Meanwhile, mix up Bisquick using shortcake recipe on box.
Remove hot bubbly peaches from oven and drop shortcake mix onto hot peaches, covering top, not solid.
Put back in oven about 20 minutes more until shortcake is done.
Preheat oven to 400\u00b0.
Mix Bisquick, 1/2 cup sugar, Crisco and water.
Pour Bisquick mixture into greased baking dish.
Mix peaches with 1 cup sugar and vanilla; spread over Bisquick mixture.
Cut up butter on top.
Bake at 400\u00b0 for 20 minutes.
Melt
oleo
in
an
8 or 9-inch square pan.
Mix sugar, Bisquick and milk.
Pour into pan.
Cut up fruit.
Use all but 3 or
4
tablespoons of the juice.
Pour fruit and juice into the center
of
the
batter.
Bake in a 400\u00b0 oven for 30 to 40 minutes or until golden brown.
Preheat oven to 375 degrees.
Mix first 3 ingredients.
Pour pie filling into ungreased 9x9 pan.
Top with Bisquick batter mixture.
Bake 45 minutes or until golden brown.
Serve warm with whipped topping.
Mix eggs, milk, sugar, Bisquick and cinnamon.
Pour into greased 9 x 13 inch dish.
Pour in melted butter.
Spoon filling in, distributing evenly in dish.
Bake at 350\u00b0 for 50 to 60 minutes.
If you like more fruit add another 1/2 can of filling.
Brown hamburger and onion; drain off fat.
Add taco seasoning, salsa and corn.
Stir together and put in a 9 x 13-inch pan. Sprinkle cheese over that.
Mix Bisquick or Recipe Ease, eggs and milk together.
Pour over other mixture and bake at 350\u00b0 for 30 minutes or until golden brown.
Deeelish.
about 25 minutes.
Spoon cobbler into bowls.
Top with
Follow directions on Bisquick box for biscuit dough.
Roll thinner than for biscuits; cut in strips.
Add just enough water to berries to be seen, but not covered in saucepan.
Bring to boil.
Mix sugar and flour together, then slowly sprinkle into boiling berries, stirring constantly, until thickened.
Take off heat and add spices, vanilla and butter.
STEP 1 Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker.
STEP 2 In medium bowl, gently beat Bisquick mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker.
STEP 3 Cover; cook on low heat setting 3 hours or until cobbler is set in center.
STEP 4 Serve cobbler with ice cream.
Heat blackberries, tapioca and sugar until real hot.
Pour into a 9 x 13-inch pan.
Sprinkle cinnamon on top; dot with butter.
Mix Bisquick, egg and sugar until crumbly.
Sprinkle on top of blackberry layer.
Bake at 350\u00b0 for 30 to 35 minutes.
Put margarine or butter in 15 x 9-inch pan.
Put pan in oven until butter melts.
Add sugar and mix in pan with butter.
Add Bisquick in same pan.
Add the milk and mix well.
Pour fruit over the Bisquick.
Do not mix.
Bake at 375 degrees for 1 hour.
Mix all ingredients.
In baking dish, add layer of blackberry mixture and one layer of dough.
Top with dough.
Bake 1/2 hour to 45 minutes.
Melt oleo in bottom of square baking pan.
Combine Bisquick, sugar and milk.
Pour over oleo.
Add berries.
Bake at 350\u00b0 for 45 minutes.
Melt margarine in a deep dish baking dish.
Put blackberries in a saucepan with 1/2 cup sugar.
Heat until hot.
Combine 1 cup sugar, Bisquick and milk.
Pour in baking dish
over melted margarine.
Do not stir.
Add blackberries.
Do not stir.
Bake 30 to 40 minutes at 350\u00b0.
Roll out pie crust dough and place in a baking dish so that dough hangs over edges far enough to fold back over berries and seal cobbler.
Pour blackberries into crust.
Combine remaining ingredients except butter and water.
Sprinkle over blackberries. Fold the edges of dough together over the berries.
Dot with small bits of butter and pour 3/4 cup water in dish.
Bake at 350\u00b0 about 45 minutes until top is nice and brown.
Serve with whipped cream. You can substitute any berry for the blackberries.
Melt 1 cube butter in 9 x 13-inch pan.
Mix sugar, Bisquick and milk.
Stir a little of the melted margarine into the batter. Return to pan, reserving 1 cup.
Top with plenty of sugared berries.
Sprinkle with cinnamon.
Top with reserved 1 cup batter. Bake at 400\u00b0 for 30 minutes.
Mix blackberries with sugar.
Cook approximately 15 minutes. Mix cornstarch with water; pour in with berries and stir.
Pour into 7 x 10-inch pan.
Mix Bisquick, eggs, milk, sugar and vanilla.
Drizzle over hot berries.
Bake at 350\u00b0 for 25 to 30 minutes.
Butter 8 x 8-inch baking dish.
Place blackberries in bottom of dish.
Combine in bowl the Bisquick mix, sugar, cinnamon and nutmeg.
Sprinkle over berries and place pieces over sprinkled mixture.
Bake at 350\u00b0 for 50 to 60 minutes.
To make crust, mix the Bisquick and sugar.
Add the egg; mix thoroughly until crumbly.
Use berries for 1 large pie.
Mix berries with 3/4 cup sugar, flour and a dash of cinnamon.
Heat until thickened; pour into a 9-inch pie dish.
Sprinkle crumbly mixture over top.
Dot with butter; bake for 25 to 30 minutes at 350\u00b0.
Preheat oven to 375 degrees.
Mix Bisquick, milk and nutmeg.
Pour into an ungreased 8x8\" baking dish.
Mix in melted butter until combined.
In another bowl, mix peaches and sugar.
Spoon peaches over batter.
Bake for 40-55 minutes or until lightly browned.