Post by Arvilla on Oct 6, 2002 15:08:43 GMT -6
Impossible Cherry Pie
1 Cup milk
2 Tablespoons margarine -- softened
1/4 Teaspoon almond extract
2 eggs
1/2 Cup Bisquick baking mix
1/4 Cup sugar
21 Ounces cherry pie filling
* * * Streusel * * *
2 Tablespoons margarine -- solid
1/2 Cup Bisquick baking mix
1/2 Cup brown sugar, packed
1/2 Teaspoon cinnamon
Heat oven to 400. Grease pie plate, 10 x 1 1/2".
Beat all ingredients except pie filling and Streusel until smooth, 15 sec. in blender on high or 1 min. with hand beater. Pour into plate. Spoon pie filling evenly over top.
Bake 25 min. Top with Streusel. Bake until streusel is brown, about 10 min. longer.
Cool; refrigerate any remaining pie.
STREUSEL: Cut margarine into Bisquick, brown sugar and cinnamon until crumbly.
Impossible French Apple Pie
6 cups sliced pared tart apples
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup sugar
3/4 cup milk
1/2 cup buttermilk baking mix
2 whole eggs
2 tablespoons margerine -- softened
Streusel -- (below)
Heat oven to 325 degrees. Grease pie plate, 10 inches X 1&1/2 inches. Mix apples and spices; turn into plate. Beat remaining ingredients except streusel until smooth, 15 seconds in blender on high, or 1 minute with hand beater. Pour into plate on top of apples. Sprinkle with streusel. Bake until knife inserted in center comes out clean, 55 to 60 minutes.
Streusel: Mix 1 cup baking mix, 1/2 cup chopped nuts, 1/3 cup packed brown sugar and 3 tablespoons firm margerine until crumbly.
Impossible Coconut Pie
2 cups milk
1/4 cup margarine or butter -- softened
4 eggs
3/4 cup sugar
1/2 cup Bisquick® Original baking mix
1 1/2 teaspoons vanilla
1 cup flaked or shredded coconut
Heat oven to 350º. Grease glass pie plate, 9 × 1 1/4 or 10 × 1 1/2 inches.
Stir all ingredients with fork until blended. Pour into pie plate.
Bake 50 to 55 minutes or until golden brown and knife inserted in center comes out clean. Refrigerate any remaining pie.
6 to 8 servings.
Impossible Cheesecake
3/4 cup sugar
1/2 cup Bisquick® baking mix
2 eggs
16 ounces cream cheese -- cut in 1-inch cubes
2 teaspoons vanilla
1/2 teaspoon lemon peel -- grated
1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla
Heat oven to 350 degrees.
Grease 9" pie plate.
Place 3/4 cup sugar, baking mix, eggs, cream cheese, 2 tsp. vanilla and lemon peel in blender container. Blend on high speed, stopping blender occasionally to stir, until smooth about 3 minutes.
Pour into pie plate.
Bake just until puffed and center is dry, about 30 minutes. (Do not overbake).
Mix sour cream, 2 Tbsp. sugar and 2 Tsp. vanilla. Spread carefully over top of cake, cool.
Refrigerate until chilled, at least 3 hours.
Serve with sweetened strawberries if desired.
Impossible Chocolate Kaluha Cheesecake
16 ounces Cream cheese -- soft; cubed
3/4 cup Sugar
2/3 cup Bisquick baking mix
2 Eggs
2 ounces Semisweet chocolate -- melted
2 tablespoons Kaluha
1 teaspoon Vanilla extract
1/2 teaspoon Almond extract
***TOPPING***
8 ounces Sour cream
1 ounce Semisweet chocolate square
2 tablespoons Sugar
1 tablespoon Kaluha
1 teaspoon Vanilla extract
Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often. Pour into a greased 9-inch pie plate. Bake at 350~ for 25 minutes or until puffed with a dry center. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake. Chill 3 hours before serving. YIELD: One 9-inch pie. CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat, and stir in Kahula and vanilla; cool.
Impossible Brownie Pie
4 eggs
4 ounces sweet chocolate squares -- melted and cooled
1/2 cup Bisquick. baking mix
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup margarine -- softened
3/4 cup chopped nuts
Heat oven to 350 degrees. Grease pie plate, 9 x 11/4 inches. Beat all ingredients except nuts until smooth, 2 minutes in blender on high, stopping blender occasionally to stir, or 2 minutes with hand beater.
Pour into plate; sprinkle with nuts. Bake until knife exerted in center comes out clean 30 to 35 minutes. Cool 5 minutes.
Serve with ice cream if desired.
High Altitude (3500 to 6500 feet): Omit granulated sugar
1 Cup milk
2 Tablespoons margarine -- softened
1/4 Teaspoon almond extract
2 eggs
1/2 Cup Bisquick baking mix
1/4 Cup sugar
21 Ounces cherry pie filling
* * * Streusel * * *
2 Tablespoons margarine -- solid
1/2 Cup Bisquick baking mix
1/2 Cup brown sugar, packed
1/2 Teaspoon cinnamon
Heat oven to 400. Grease pie plate, 10 x 1 1/2".
Beat all ingredients except pie filling and Streusel until smooth, 15 sec. in blender on high or 1 min. with hand beater. Pour into plate. Spoon pie filling evenly over top.
Bake 25 min. Top with Streusel. Bake until streusel is brown, about 10 min. longer.
Cool; refrigerate any remaining pie.
STREUSEL: Cut margarine into Bisquick, brown sugar and cinnamon until crumbly.
Impossible French Apple Pie
6 cups sliced pared tart apples
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup sugar
3/4 cup milk
1/2 cup buttermilk baking mix
2 whole eggs
2 tablespoons margerine -- softened
Streusel -- (below)
Heat oven to 325 degrees. Grease pie plate, 10 inches X 1&1/2 inches. Mix apples and spices; turn into plate. Beat remaining ingredients except streusel until smooth, 15 seconds in blender on high, or 1 minute with hand beater. Pour into plate on top of apples. Sprinkle with streusel. Bake until knife inserted in center comes out clean, 55 to 60 minutes.
Streusel: Mix 1 cup baking mix, 1/2 cup chopped nuts, 1/3 cup packed brown sugar and 3 tablespoons firm margerine until crumbly.
Impossible Coconut Pie
2 cups milk
1/4 cup margarine or butter -- softened
4 eggs
3/4 cup sugar
1/2 cup Bisquick® Original baking mix
1 1/2 teaspoons vanilla
1 cup flaked or shredded coconut
Heat oven to 350º. Grease glass pie plate, 9 × 1 1/4 or 10 × 1 1/2 inches.
Stir all ingredients with fork until blended. Pour into pie plate.
Bake 50 to 55 minutes or until golden brown and knife inserted in center comes out clean. Refrigerate any remaining pie.
6 to 8 servings.
Impossible Cheesecake
3/4 cup sugar
1/2 cup Bisquick® baking mix
2 eggs
16 ounces cream cheese -- cut in 1-inch cubes
2 teaspoons vanilla
1/2 teaspoon lemon peel -- grated
1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla
Heat oven to 350 degrees.
Grease 9" pie plate.
Place 3/4 cup sugar, baking mix, eggs, cream cheese, 2 tsp. vanilla and lemon peel in blender container. Blend on high speed, stopping blender occasionally to stir, until smooth about 3 minutes.
Pour into pie plate.
Bake just until puffed and center is dry, about 30 minutes. (Do not overbake).
Mix sour cream, 2 Tbsp. sugar and 2 Tsp. vanilla. Spread carefully over top of cake, cool.
Refrigerate until chilled, at least 3 hours.
Serve with sweetened strawberries if desired.
Impossible Chocolate Kaluha Cheesecake
16 ounces Cream cheese -- soft; cubed
3/4 cup Sugar
2/3 cup Bisquick baking mix
2 Eggs
2 ounces Semisweet chocolate -- melted
2 tablespoons Kaluha
1 teaspoon Vanilla extract
1/2 teaspoon Almond extract
***TOPPING***
8 ounces Sour cream
1 ounce Semisweet chocolate square
2 tablespoons Sugar
1 tablespoon Kaluha
1 teaspoon Vanilla extract
Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often. Pour into a greased 9-inch pie plate. Bake at 350~ for 25 minutes or until puffed with a dry center. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake. Chill 3 hours before serving. YIELD: One 9-inch pie. CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat, and stir in Kahula and vanilla; cool.
Impossible Brownie Pie
4 eggs
4 ounces sweet chocolate squares -- melted and cooled
1/2 cup Bisquick. baking mix
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup margarine -- softened
3/4 cup chopped nuts
Heat oven to 350 degrees. Grease pie plate, 9 x 11/4 inches. Beat all ingredients except nuts until smooth, 2 minutes in blender on high, stopping blender occasionally to stir, or 2 minutes with hand beater.
Pour into plate; sprinkle with nuts. Bake until knife exerted in center comes out clean 30 to 35 minutes. Cool 5 minutes.
Serve with ice cream if desired.
High Altitude (3500 to 6500 feet): Omit granulated sugar