Drop Danish using Bisquick!
I have been using this recipe for over 20 years! I am not sure if my Mom and I first found it in a magazine or on the side of the Bisquick box. It is one of my to go to recipes when my sweet tooth is getting the better of me and I want something that is quick and easy.
You will need:
2 cups of Bisquick or any other mix of this kind
1/4 cup of margarine or butter, softened
2 Tbsp of sugar (I use 1/4 cup, don't hate me!)
2/3 cup of milk
1/4 cup of preserves or jam
1. Preheat oven to 450 degrees. Lightly grease a cookie sheet or baking pan.
2. Mix Bisquick, sugar, margarine, and milk together until a dough forms. You do not want to make sure that all of the Bisquick is completely mixed, it is ok to have a few dry round pieces in the dough.
This is what mine looks like after I mix it together.
3. Using a spoon drop the dough onto your pre greased pan about 2 inches apart. I can usually get 6 on a pan. Using the back of a spoon form a well in the back. Make sure that it is not so deep that your Danish will break when you remove it from the pan. Place a spoon of your jam or preserves in the well.
4. Place in the oven and bake for 10-12 minutes.
(Sorry about the pictures my hard drive is going out, nothing is working quite including photo editing)
Glaze Ingredients
3/4 cup powdered sugar
1 Tbsp warm water
1/4 t vanilla
Mix together in a bowl until the mixture is smooth. Drizzle with a fork over each Danish after they are cool.
As you can tell they are a big hit in our house
You will need:
2 cups of Bisquick or any other mix of this kind
1/4 cup of margarine or butter, softened
2 Tbsp of sugar (I use 1/4 cup, don't hate me!)
2/3 cup of milk
1/4 cup of preserves or jam
1. Preheat oven to 450 degrees. Lightly grease a cookie sheet or baking pan.
2. Mix Bisquick, sugar, margarine, and milk together until a dough forms. You do not want to make sure that all of the Bisquick is completely mixed, it is ok to have a few dry round pieces in the dough.
This is what mine looks like after I mix it together.
3. Using a spoon drop the dough onto your pre greased pan about 2 inches apart. I can usually get 6 on a pan. Using the back of a spoon form a well in the back. Make sure that it is not so deep that your Danish will break when you remove it from the pan. Place a spoon of your jam or preserves in the well.
4. Place in the oven and bake for 10-12 minutes.
(Sorry about the pictures my hard drive is going out, nothing is working quite including photo editing)
Glaze Ingredients
3/4 cup powdered sugar
1 Tbsp warm water
1/4 t vanilla
Mix together in a bowl until the mixture is smooth. Drizzle with a fork over each Danish after they are cool.
As you can tell they are a big hit in our house
Sunday, April 21, 2013
Home Made Sweet Tarts
I personally love the internet everything you ever wanted to know how to make you can find. I love candy I have a well developed sweet tooth but I always wonder why so many extra things are added that I have to use my previous chemistry knowledge from college and homeschooling to decipher.
That leads to this amazing recipe that I found online today for.....Sweet Tarts! I am so excited I even have the citric acid the recipe calls for from a science experiment my son did for high school. We purchased the citric acid we have from amazon but I think I have seen it in the spice section at the grocery store too. If I remember correctly he needed a large amount so we had to purchase a bigger bottle than the store had.
On the website listed you can download the recipe to keep a copy on your computer. Don't forget to check out her other candy recipes too!
Homemade Sweet Tarts
1/4 c. clear soda (Blue Sky, Cream Soda, Sierra Mist, 7-UP)
3/4 t. gelatin
3-4 c. powdered sugar, plus more for rolling
2 t. citric acid
Flavored extracts
Food coloring
1/2 t. each of lemon and orange zest - optional
In a small non-reactive bowl combine gelatin and soda. After about 5 minutes, set the bowl over a pot of simmering water to dissolve the gelatin completely - until you can't see any granules. Remove from heat.
Using a hand or stand mixer - mix 1/2 c. powdered sugar and the citric acid into the gelatin mixture. Keep adding the powdered sugar 1/2 cup at a time until you have stiff fondant-like dough. It will be somewhat sticky. Turn dough out onto a work surface covered with powdered sugar. Knead until dough is less sticky and can be easily rolled with a rolling pin.
This is the basic recipe. Now you can add what ever flavorings and colors you wish
That leads to this amazing recipe that I found online today for.....Sweet Tarts! I am so excited I even have the citric acid the recipe calls for from a science experiment my son did for high school. We purchased the citric acid we have from amazon but I think I have seen it in the spice section at the grocery store too. If I remember correctly he needed a large amount so we had to purchase a bigger bottle than the store had.
On the website listed you can download the recipe to keep a copy on your computer. Don't forget to check out her other candy recipes too!
Homemade Sweet Tarts
1/4 c. clear soda (Blue Sky, Cream Soda, Sierra Mist, 7-UP)
3/4 t. gelatin
3-4 c. powdered sugar, plus more for rolling
2 t. citric acid
Flavored extracts
Food coloring
1/2 t. each of lemon and orange zest - optional
In a small non-reactive bowl combine gelatin and soda. After about 5 minutes, set the bowl over a pot of simmering water to dissolve the gelatin completely - until you can't see any granules. Remove from heat.
Using a hand or stand mixer - mix 1/2 c. powdered sugar and the citric acid into the gelatin mixture. Keep adding the powdered sugar 1/2 cup at a time until you have stiff fondant-like dough. It will be somewhat sticky. Turn dough out onto a work surface covered with powdered sugar. Knead until dough is less sticky and can be easily rolled with a rolling pin.
This is the basic recipe. Now you can add what ever flavorings and colors you wish
1/4 c. clear soda (Blue Sky, Cream Soda, Sierra Mist, 7-UP)
3/4 t. gelatin
3-4 c. powdered sugar, plus more for rolling
2 t. citric acid
Flavored extracts
Food coloring
1/2 t. each of lemon and orange zest - optional
In a small non-reactive bowl combine gelatin and soda. After about 5 minutes, set the bowl over a pot of simmering water to dissolve the gelatin completely - until you can't see any granules. Remove from heat.
Using a hand or stand mixer - mix 1/2 c. powdered sugar and the citric acid into the gelatin mixture. Keep adding the powdered sugar 1/2 cup at a time until you have stiff fondant-like dough. It will be somewhat sticky. Turn dough out onto a work surface covered with powdered sugar. Knead until dough is less sticky and can be easily rolled with a rolling pin.
This is the basic recipe. Now you can add what ever flavorings and colors you wish
Navajo Tacos! This is a favorite in Southern Idaho
Navajo Fry Bread and Navajo Tacos
Remember to always "SHARE" with friends and family...LET'S EAT :-)
The Fry Bread Recipe:
...
4 servings
Prep time: 15 min
Cook time: 8 min
Ingredients:
1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
Extra flour to flour your hands
Preparation:
Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
Flour your hands well. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. Don’t worry about it being round. As Grandma Felipa would say “it doesn’t roll into your mouth.”
In a deep heavy pot, heat the vegetable oil to about 350 degrees F. You can check if you oil is hot enough by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large heavy pot.
Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take approximately 3 to 4 minutes to cook. Place the cooked Fry Bread on a paper towel to absorb excess oil.
Navajo Taco Recipe:
Ingredients:
1 pound lean ground meat (beef, lamb, venison or pork)
1 cup diced onion
4 cooked Navajo Fry Breads (see recipe above)
1 head iceberg lettuce, shredded
3 tomatoes, diced
2 cups shredded sharp Cheddar cheese
1 (3-ounce) can diced green chiles, drained
Sour cream (optional)
Preparation:
In a large frying pan over medium-high heat, brown ground meat and onions until cooked; remove from heat.
Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Brad. top with sour cream, if desired, and either roll up or serve open-faced with a fork.
Makes 4 servings.
Navajo Fry Bread and Navajo Tacos
Remember to always "SHARE" with friends and family...LET'S EAT :-)
The Fry Bread Recipe:
...
4 servings
Prep time: 15 min
Cook time: 8 min
Ingredients:
1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
Extra flour to flour your hands
Preparation:
Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
Flour your hands well. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. Don’t worry about it being round. As Grandma Felipa would say “it doesn’t roll into your mouth.”
In a deep heavy pot, heat the vegetable oil to about 350 degrees F. You can check if you oil is hot enough by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large heavy pot.
Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take approximately 3 to 4 minutes to cook. Place the cooked Fry Bread on a paper towel to absorb excess oil.
Navajo Taco Recipe:
Ingredients:
1 pound lean ground meat (beef, lamb, venison or pork)
1 cup diced onion
4 cooked Navajo Fry Breads (see recipe above)
1 head iceberg lettuce, shredded
3 tomatoes, diced
2 cups shredded sharp Cheddar cheese
1 (3-ounce) can diced green chiles, drained
Sour cream (optional)
Preparation:
In a large frying pan over medium-high heat, brown ground meat and onions until cooked; remove from heat.
Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Brad. top with sour cream, if desired, and either roll up or serve open-faced with a fork.
Makes 4 servings.
- Magic Cake One thin easy to make batter results in a three layer cake. The magic middle layer is custard! http://www.jocooks.com/bakery/cakes/magic-cake/#
My go to recipe for banana muffins!
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