Preheat oven to 400 degrees F. In a large saucepan add can of undrained fruit and heat thru. Blend together cornstarch and water in a small bowl, mix until blended. Add mixture to fruit and boil for 1 minute. Pour thickened fruit mixture into a 2 quart baking dish and dot with butter. Set aside.
Add Bisquick, milk, melted butter, and sugar if using, into a bowl. Stir with fork until mixture is well combined. Drop by spoonfuls over fruit. Bake for approximately 20 minutes or until shortcake is golden brown.
Serve hot or cold.
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.
Heat oven to 400 degrees.
Grease square 9X9X2 inch pan.
Mix Bisquick mix, oats and brown sugar in large bowl.
Cut in butter, using fork or pastry blender, until mixture is crumbly.
Press half of the crumbly mixture in pan.
Spread fruit over crumbly mixture to within 1/4 inch of edges.
Top with remaining crumbly mixture; press gently into fruit.
Bake 25 to 30 minutes or until light brown; cool completely.
heese and margarine into the bisquick until crumbly.
Blend in
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.
Put fruit in the bottom of an 8x8 inch casserole dish.
Melt the butter and mix in Bisquick, sugar and milk.
Pour over fruit.
Cook for 45-50 minutes at 350 degrees Fahrenheit.
Serve with Cool Whip or ice cream.
br>Add eggs, yogurt, vanilla,Bisquick, and lemon juice.
Mix
Cut margarine into Bisquick and sugar.
Add the 1/2 cup of milk and stir just until mixed.
Drop by the spoonfuls on top of fruit and spread lightly to cover fruit.
Combine 1/2 cup sugar and 2 tablespoons of cornstarch.
Sprinkle over top of dessert. Then pour 1 cup boiling water over all and bake at 375\u00b0 to 400\u00b0 until done.
Use 1 1/2-quart size lightly greased casserole.
Spread fruit in bottom of a 9 x 13-inch pan.
Mix sugar, Bisquick and egg.
Crumble over fruit.
Chip 1 stick of butter over cobbler.
Bake 45 minutes at 350\u00b0.
Melt butter.
Mix all other ingredients, except fruit.
If mixture is too soupy, add more Bisquick to thicken.
Prepare fruit and add to center of mix.
Do not stir!
Bake at 375\u00b0 for 30 minutes.
Using whisk, mix dry ingredients in mixing bowl.
Use above mixed dry ingredients in recipes calling for a box of Jiffy Corn Muffin Mix.
If making corn muffins:.
Preheat oven to 400-F.
Stir in milk and egg. Stir until lumps are gone.
Fill standard muffin cups half full.
Bake 15-20 minutes or until muffin tops are slightly browned.
Makes 6 muffins.
Dutch oven, combine prepared fruit, fruit juice and spices.
Bring
Preheat oven to 350\u00b0.
Melt margarine in 2-quart baking dish. Mix together Bisquick, sugar and milk.
Pour mixture over melted margarine.
Do not mix.
Pour peaches (or which other fruit) over batter.
Do not mix.
Bake at 350\u00b0 for approximately 45 minutes or until golden brown.
Serve warm.
Heat oven to 375\u00b0.
Mix Bisquick mix and 2 tablespoons sugar. Cut in butter until crumbly.
Press mixture in an ungreased square pan, 9 x 9 x 2-inches.
Bake until light brown, about 15 minutes; cool.
Mix cheese, 1 cup sugar and vanilla.
Beat cream in chilled bowl until stiff.
Fold cream and marshmallows into cheese mixture; spread over crust.
Refrigerate at least 8 hours.
Cut into squares; top with fruit.
Makes 9 servings.
Melt oleo.
Mix together the Bisquick, sugar, milk and add oleo.
Pour into a 1 1/2-quart casserole or baking dish. Add the fruit.
Bake at 375\u00b0 for 30 minutes until brown.
Serve warm with ice cream.
Layer bottom of 10-inch skillet with fresh fruit.
Add butter and brown sugar; sprinkle pecans over fruit.
Warm it up.
In a bowl, mix 7 eggs, sugar, vanilla and Bisquick.
Pour mix on top of fruit; cover and cook on low for 20 minutes.
Flip onto a plate; sprinkle with powdered sugar and serve with syrup.
Use an 8x8 baking dish. Cut up butter in baking dish and place in oven to melt butter. Mix Bisquick, milk, egg, and sugar together. Pour in baking dish over the melted butter. Pour fruit over the mixture. Bake in oven at 350 degrees for approx. 45 minutes.
Combine in large bowl the Bisquick, sugar, eggs and fruit cocktail.
Pour into cake pan and bake 30 minutes in a 375\u00b0 oven.
Beat egg, then add buttermilk, soda and Sweet 'N Low.
Add Bisquick; stir until just moist, then add fruit.
If using canned fruit, drain it well.
If using frozen fruit, thaw before adding to batter.
Bake about 20 minutes in 400\u00b0 oven.
Mix Bisquick and 1/3 cup sugar.
Cut in margarine until crumbly.
Mix in egg until soft dough forms.
Spray fruit tart pan with Pam.
Work dough toward edges.
Prick with fork.
Bake 10 to 12 minutes at 375\u00b0 until brown.