Preheat oven to 375 degrees.
Mix bisquick,sour cream and club soda together.
Pour onto floured surface and knead very lightly.Rol out to about 1/2 inch thickness and cut with cutter.
Melt butter and pour half into a glass casserole dish.place biscuits in dish and pour remaining butter over top of biscuits.
Bake at 375 degrees for about 20-25 minutes or until golden brown.
Boil lightly together 1/2 cup sugar, brown sugar, crushed graham crackers, milk and margarine.
Layer a 9 x 13-inch pan with Club crackers.
Pour mixture over Club crackers and add another layer of Club crackers.
Melt together peanut butter, chocolate chips and butterscotch chips.
Pour over top layer of crackers. Chill or freeze before cutting.
Line jelly roll pan with aluminum foil.
Line with Club crackers.
Preheat oven to 350\u00b0.
Bring butter, margarine and brown sugar to a full, rolling boil for about 1 to 2 minutes. Immediately pour over Club crackers.
Bake 8 to 10 minutes at 350\u00b0 or until corners start to turn brown.
Remove from pan.
Place Hershey chocolate bars on top (spaced) and spread evenly over crackers.
Sprinkle with nuts.
Grease a 9 x 13-inch pan.
Boil sugar, brown sugar, milk and oleo for 2 minutes.
Layer Club crackers on bottom of pan.
Pour mixture over bottom layer.
Repeat layer of Club crackers.
Melt peanut butter, chocolate chips and butterscotch chips.
Spread over top.
Refrigerate until set.
Cut and enjoy!
Grease or spray a 9x13 pan lightly.
Line bottom of pan with Club Crackers.
Melt margarine in sauce pan then add sugars and graham cracker crumbs and milk.
Bring to a boil and boil 5 minutes, stirring constantly.
Pour 1/2 of mixture over crackers then put another layer of Club Crackers on top of that.
Pour remaining mixture over crackers.
Top this with one more layer of crackers.
Melt topping ingredients and pour over top layer of crackers.
Put in refrigerator and chill overnight.
Cut into squares and serve.
Bring margarine, sugars, graham cracker crumbs and milk to a boil and boil 5 minutes (scorches easily).
Line 9 x 13-inch pan with Club crackers.
Pour caramel sauce over.
Add another layer of Club crackers.
Pour melted frosting on top and spread.
Add finely chopped nuts on top.
Stir together first 3 ingredients in a large bowl. Add Club soda, stirring until batter is blended. Use immediately or will go flat. Ladle onto a preheated waffle iron. The batter doesn't store well so make only as much as you will use at one time or make extra waffles and freeze for later use.
Break club crackers into individual crackers. Put on two cookie sheets.
Mix butter, oleo, sugar and boil until foamy about 1 minutes.
Put slivered almonds on top of crackers.
Pour butter mixture on crackers.
Bake 10 minutes at 350 degrees. Watch carefully.
Put on wax paper.
Line 9 x 13-inch pan with whole club crackers.
Combine sugars, margarine, milk and 1 cup graham crackers and cook 5 minutes.
Cool to warm.
Pour over crackers.
Cover with another layer of crackers.
Melt together peanut butter and chocolate chips.
Spread over crackers.
Refrigerate.
Melt the butter and brown sugar in a microproof container. Add the nuts.
Stir.
Place Club crackers on greased cookie sheet. Put the melted butter mixture on the crackers.
Bake at 350\u00b0 for 4 minutes.
Butter a 9 x 13-inch pan.
Line pan with Club crackers.
Bring oleo, sugar, brown sugar and milk to a boil and boil 5 minutes, stirring often.
Add graham cracker crumbs.
Pour mixture over crackers in pan.
Put another layer of crackers over mixture. Melt chocolate chips and peanut butter over low heat.
Spread over cracker layer.
Refrigerate until set.
Cut in squares.
Mix all ingredients together and cook pancakes in the regular way.
Keep pan cakes hot in a serving dish until served.
This batter can not be saved like regular mix due to the club soda. Pancakes left over can be refrigerated or frozen.
Delicious!
Grease a 9 x 13-inch pan and put 1 layer of Club crackers. Then bring to a slow boil sugar, brown sugar, graham crackers, milk and oleo.
Pour this over the layer of crackers; then put another layer of crackers over this.
Then melt peanut butter, chocolate chips and butterscotch chips.
Pour this over the last layer of crackers.
Blend the fruit, yogurt (or substitute), and banana together.
Gradually add the club soda until you reach the desired consistency.
NOTES: If you don't have a blender, you can use a food processor for the berries and banana, then stir in the rest of the ingredients. This is also great to freeze and unthaw later.
For Buttermilk Dressing:
Whisk together ingredients in a small bowl and season with salt and pepper.
For Club Hoagie:
Spread some of the buttermilk dressing on the bottom half of the bread.
Place the turkey on top, overlapping the slices. Don't lay them flat but add texture. Add the cheese, then the ham (again, don't lay them flat but add texture), then the tomatoes and bacon. Spread more of the dressing on cut-side of the top half of the bread. Put the top of the bread over the bottom half.
Slice into big wedges and serve.
Grease a 9 x 13-inch pan.
Layer with whole Club crackers (Waverly Wafers).
Over low heat, bring to boil and boil for 5 minutes the crumbs, white sugar, brown sugar, milk and margarine. Pour this over crackers.
Add another layer of crackers.
Arrange single layer of Club Crackers on a cookie sheet with sides.
In saucepan, melt butter, add sugar and boil for two minutes; add the vanilla and stir. Pour immediately over crackers and sprinkle with sliced almonds.
Bake in the oven for 10-12 minutes at 350 degrees or until lightly browned.
Cool, break apart crackers carefully and arrange on serving platter.48.
rated parmesan.
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Preheat oven to 400 degrees F.
Preheat a nonstick pan to medium heat.
Remove the mushroom stems and finely chop them.
Saute the mushrooms in butter and add spices, tomato paste, 1/2 cup (125 mL) of Parmesan cheese and the condiments.
After the mushrooms have been sauteed, garnish the mushroom heads; top with panko and the remaining 1/2 cup (125 mL) of Parmesan cheese.
Cook in the oven on a baking sheet until the toppings are golden brown.
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In a tall glass, muddle mint leaves, simple syrup or lavender syrup, lime juice, blueberries, and rum. Muddle just enough to combine flavors, being careful not to over-muddle.
Fill glass with crushed ice. Top with club soda and stir.
Garnish with 3 blueberries on a toothpick. Serve with a straw.