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.
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.
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!
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.
Put ice into a rocks glass.
Pour vodka, Kahlua and Amaretto into the glass.
Top with club soda.
Drink in one shot through a straw.
In a blender, combine the ice, lemon juice, and sugar.
Blend until smooth.
Pour into a 10 ounce glass.
Fill with club soda or Perrier and garnish.
Enjoy!
To prepare:
Combine all ingredients except lemon juice and wine in a sauce pan.
Bring to a boil, stirring occasionally until sugar is dissolved.
Reduce heat and cook uncovered for 10 minutes, stirring occasionally.
Remove from heat and add lemon juice.
Transfer to a glass container and refrigerate for at least 4 hours and up to one week.
When ready to serve:
Strain out lemon peel and sage leaves.
In a glass with ice, combine equal parts drink and wine (or club soda).
Serve with a fresh sage leaf, if desired.
Pour the Lillet over a few ice cubes in a chilled wineglass.
Add in the club soda; stir.
Twist the orange peel over the drink and drop it in the drink.
Into a cocktail shaker, pour tequila, lime juice, curacao, creme de cassis, and plenty of crushed ice.
Shake until well combined.
Fill a tall glass half way with ice.
Strain drink into the glass.
Pour some club soda on top.
Stir and garnish with the slice of lime.
I just place 1-2 tbls., depending on size of glass and taste, in a glass. Add club soda till almost full. Stir to mix and add some ice. Instant soda! Use the amount that you like. I like mine a little strong so usually use about 2 tbls. to a 16 oz. glass. Enjoy! It couldn't get much easier than this and you can make just as much as you want at a time.
Fill 6 glasses 2/3 full of pineapple juice; add club soda and ice cubes.
Garnish and serve.
Place ice cubes in a cocktail glass. Pour gin over ice cubes; add grapefruit juice, lemon juice, and lime juice. Top with club soda and stir gently.
Fill a tall glass halfway with ice. Fill to 2/3 with club soda. Pour in both syrups. Float the coffee cream on top, or spray on a dollop of pressurized Reddi-Whip. Stir when ready to drink.
Fill a cocktail shaker with ice.
Add the rum, lime juice, and simple syrup.
Shake well and strain into 2 tall glasses filled with crushed ice.
Fill the rest of the way with club soda and garnish with lime wedges.
Pour lemonade into 1-quart pitcher. Add club soda or seltzer. Stir until lemonade is melted. Add blue food coloring and stir well.
Serve.
Combine campari, orange or juice and club soda in large pitcher.
Divide orange slices and blueberries into eight ice-filled serving glasses. Pour campari mixture into glasses.
Pour lemon and lime juices into a glass. Add apple juice concentrate.
Add club soda and ice. Stir.
Combine juice and lemonade, then chill. Stir in club soda and serve immediately. Makes 3-3/4 qts.
Fill each of 6 glasses 2/3 full of pineapple juice.
Add club soda or seltzer and ice cubes.
Garnish with strawberries, lime slices or pineapple chunks.
Slice 1 calamondin, remove seeds, and set aside.
Juice the remaining three calamondins into a small pitcher, remove seeds. I used the juice of 1 medium sized orange instead since I was unable to find calamondins.
Add the sugar and Club soda to the calamondin juice, stir until dissolved. The original recipe calls for 3 tbsp of sugar, which I found to be very tart - using 1/2 cup will leave you with a beverage sweetened similar to lemonade.
Add ice cubes and garnish with slices of calamondin, serve immediately.