The cookbook opens with a classic Bisquick biscuit recipe and techniques, and then ten variations. There’s a lemon one that is suggested be served with fried fish. Tasty!
The other recipes in this booklet seem yummy too. Coffee cakes, dumplings, casseroles that are biscuit-topped or biscuit-bottomed.
Here is a very nice idea for brunch: “Sunday in Vermont” Pancakes with Maple Whip. Please use real Vermont maple syrup, which is whipped into softened butter. And how about flavored buns for hotdogs and hamburgers?
Mustard Buns for hotdogs and Onion Buns for burgers? Mouthwatering.
And now, a little history lesson: Betty Crocker is a brand of General Mills, and began in 1921. In 1936 the first image of “Betty Crocker” was created, taking features from several women into a motherly image. Since that first portrait there have been six more updates, to keep Betty at pace with the changing times, attitudes towards women in the home, and most importantly – hairstyles! I jest, but that is the first thing that I notice about the different portraits.
From the “Mary Tyler Moore“, to the 70’s hair helmet to the “Nancy Reagan“. The most recent portrait created in 1996 was the result of a computer-generated composite of the images of 75 women (in honor of the 75th anniversary of Betty Crocker) and the 1986 portrait of Betty Crocker. An interesting and quite elaborate undertaking.
I’m not sure I like the portrait though, especially side by side with the old ones. There’s something a little… off about it.
Anyhoo, here is a recipe that looks quite appealing. Tasty, cheesy waffles. If you just can’t get enough cheese, check these recipes for Chorizo Quesadillas and Herbed Cheese Hasselback Potatoes. Die-hard cheese fans will also enjoy this ode to cheese, Immortal Milk: Adventures in Cheese by Eric LeMay.
Waffle Club Rabbit
- This recipe is from the 1959 133 Ways to Homemade with Bisquick cookbooklet. The ingredients and direction are listed and formatted here just as they appear in the cookbook.
Make Waffles (see below) using 2 cups milk. Bake until very crisp and brown. Serve waffles (whole or sections) with a slice or more of fresh tomato arranged on each serving. Spoon cheese sauce (recipe below) over, then top with strips of crisp bacon.
Cheese Sauce: Mix 1-½ cups medium white sauce, 2 cups grated sharp Cheddar cheese (½ lb.). If desired, add ¼ tsp. dry mustard and few grains thyme. Heat slowly until cheese melts and blends with sauce. 6 servings.
Waffles: Add 1-⅔ cups milk, 1 egg, and 2 tsp. cooking oil or melted shortening to 2 cups Bisquick. Beat with rotary beater until smooth. Grease waffle iron if necessary. Waffles are baked when they stop steaming. Makes 2 large or 6 small.
Note: Waffle iron is right temperature for baking when a few drops of water sprinkled on it jump around.
(My note: Jump Around… like Cypress Hill?)