Post by Arvilla on Oct 6, 2002 15:16:00 GMT -6
Impossible Peaches and Cream Pie
3 peaches -- drained, 16 oz. can
1 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 cup Whipping cream
2 Eggs
3/4 cup Sugar
2/3 cup Bisquick® baking mix
Streusel -- (below)
1 Whipped Cream
1 tablespoon Butter -- firm
1/4 cup Bisquick® baking mix
2 tablespoons Sugar
1/3 cup Slivered almonds
*3 1/2 c. sliced fresh peaches may be substituted.
Heat oven to 375. Grease 10" pie plate.
Pat peach slices dry; place in plate. Sprinkle with cinnamon and nutmeg; toss. Spread evenly in plate.
Beat remaining ingred. except Streusel and sweetened whipped cream until smooth, 15 sec. in blender on high. Pour into plate.
Sprinkle with Streusel. Bake until knife inserted in center comes out clean, 40-45 min.
Top each serving with whipped cream.
STREUSEL: Cut butter into bisquick and sugar until crumbly; stir in almonds.
HIGH ALT - Decrease baking mix to 1/3 c.; add 1/4 c. flour. Bake about 50 min. Crust may not form.
IMPOSSIBLE PECAN PIE
1 1/2 c. chopped pecans
1/2 c. Bisquick baking mix
3/4 c. packed brown sugar
1/4 c. margarine or butter -- softened
3/4 c. milk
4 eggs
3/4 c. light or dark corn syrup
1 1/2 tsp. vanilla
Heat oven to 350 degrees. Lightly grease pie plate, 9 by 1 1/4 inches. Sprinkle pecans in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with
hand beater. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, 50-55 minutes. Let stand 5 minutes before cutting. Serve with sweetened whipped cream, if
desired. Refrigerate any remaining pie.
IMPOSSIBLE PUMPKIN PIE
1 c. canned pumpkin
1/2 c. Bisquick Original or Reduced Fat baking mix
1 c. evaporated milk
2 eggs
1 T. margarine or butter -- softened
1/2 c. sugar
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla
Heat oven to 350 degrees (375 degrees for high altitudes). Grease 9-inch pie plate. Stir all ingredients with fork until blended. Pour into pie plate. Bake 35-40 minutes or until knife inserted in center comes out clean. Makes 6-8 servings.
Impossible Buttermilk Pie
1 1/2 cups sugar
1 cup buttermilk
1/2 cup Bisquick® baking mix
1/3 cup margarine -- melted
1 teaspoon vanilla
3 eggs
Heat oven to 350 degrees. Grease pie plate, 9x 1/4 inches.
Beat all ingredients until smooth, 30 seconds in blender on high or 1 minute with hand beater. Pour into plate.
Bake until knife inserted in center comes out clean, about 30 minutes.
Cool 5 minutes. Serve with mixed fresh fruit if desired.
High Altitude (3500 to 6500 feet): Bake 30 to 35 minutes.
IMPOSSIBLE LEMON PIE
1 can sweetened condensed milk -- (14 oz.)
1 c. water
1/2 c. fresh lemon juice
2 tsp. grated lemon rind
1/2 c. Bisquick
3 eggs
1/4 c. butter or margarine -- softened
1 tsp. vanilla
1 c. flaked coconut
Combine all ingredients, except coconut, in a blender. Blend on low speed for 3 minutes. Pour immediately, into a greased 10 inch pie pan. Let stand for 5 minutes. Then sprinkle coconut over the top. Bake at 350 degrees for about 35 to 40 minutes.
3 peaches -- drained, 16 oz. can
1 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 cup Whipping cream
2 Eggs
3/4 cup Sugar
2/3 cup Bisquick® baking mix
Streusel -- (below)
1 Whipped Cream
1 tablespoon Butter -- firm
1/4 cup Bisquick® baking mix
2 tablespoons Sugar
1/3 cup Slivered almonds
*3 1/2 c. sliced fresh peaches may be substituted.
Heat oven to 375. Grease 10" pie plate.
Pat peach slices dry; place in plate. Sprinkle with cinnamon and nutmeg; toss. Spread evenly in plate.
Beat remaining ingred. except Streusel and sweetened whipped cream until smooth, 15 sec. in blender on high. Pour into plate.
Sprinkle with Streusel. Bake until knife inserted in center comes out clean, 40-45 min.
Top each serving with whipped cream.
STREUSEL: Cut butter into bisquick and sugar until crumbly; stir in almonds.
HIGH ALT - Decrease baking mix to 1/3 c.; add 1/4 c. flour. Bake about 50 min. Crust may not form.
IMPOSSIBLE PECAN PIE
1 1/2 c. chopped pecans
1/2 c. Bisquick baking mix
3/4 c. packed brown sugar
1/4 c. margarine or butter -- softened
3/4 c. milk
4 eggs
3/4 c. light or dark corn syrup
1 1/2 tsp. vanilla
Heat oven to 350 degrees. Lightly grease pie plate, 9 by 1 1/4 inches. Sprinkle pecans in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with
hand beater. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, 50-55 minutes. Let stand 5 minutes before cutting. Serve with sweetened whipped cream, if
desired. Refrigerate any remaining pie.
IMPOSSIBLE PUMPKIN PIE
1 c. canned pumpkin
1/2 c. Bisquick Original or Reduced Fat baking mix
1 c. evaporated milk
2 eggs
1 T. margarine or butter -- softened
1/2 c. sugar
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla
Heat oven to 350 degrees (375 degrees for high altitudes). Grease 9-inch pie plate. Stir all ingredients with fork until blended. Pour into pie plate. Bake 35-40 minutes or until knife inserted in center comes out clean. Makes 6-8 servings.
Impossible Buttermilk Pie
1 1/2 cups sugar
1 cup buttermilk
1/2 cup Bisquick® baking mix
1/3 cup margarine -- melted
1 teaspoon vanilla
3 eggs
Heat oven to 350 degrees. Grease pie plate, 9x 1/4 inches.
Beat all ingredients until smooth, 30 seconds in blender on high or 1 minute with hand beater. Pour into plate.
Bake until knife inserted in center comes out clean, about 30 minutes.
Cool 5 minutes. Serve with mixed fresh fruit if desired.
High Altitude (3500 to 6500 feet): Bake 30 to 35 minutes.
IMPOSSIBLE LEMON PIE
1 can sweetened condensed milk -- (14 oz.)
1 c. water
1/2 c. fresh lemon juice
2 tsp. grated lemon rind
1/2 c. Bisquick
3 eggs
1/4 c. butter or margarine -- softened
1 tsp. vanilla
1 c. flaked coconut
Combine all ingredients, except coconut, in a blender. Blend on low speed for 3 minutes. Pour immediately, into a greased 10 inch pie pan. Let stand for 5 minutes. Then sprinkle coconut over the top. Bake at 350 degrees for about 35 to 40 minutes.