Here are some vintage, tried and true recipes to store away in your family recipes.
Betty Crocker pointed out, the impossible pie is impossibly easy to make. You don't need to make a crust for it. Instead, you just mix up all the ingredients together—the ingredients for the filling and the crust—and while it cooks the pie forms its own crust. Impossible Pie first became widely known in the 1970s when it was printed on the backs of Bisquick boxes. Over 40 years later, you need to give this a try if you have not had it.
|This is an impossible pie recipe off of an old Bisquick box. You could replace the tuna with hamburger and make it a hamburger impossible pie. Leave out the nutmeg and use some onion and garlic powder.|
Impossible Coconut Pie
All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling.
1 shredded coconut
¾ cup sugar
½ cup Bisquick mix
¼ cup butter
2 cups milk
1 ½ teaspoons vanilla
Heat oven to 350°F. Grease a 9 inch pie plate with cooking spray.
In medium bowl, stir all ingredients until blended. Pour into pie plate.
Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.
Impossible Cherry-Almond Pie
1/2 cup Bisquick
1/4 cup sugar
3/4 cup milk
2 tablespoons butter
1/4 teaspoon almond extract
1 (21-ounce) can cherry pie filling
Brown Sugar Streusel
1/2 cup Bisquick
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter
Heat oven to 400 degrees. Spray a 9 inch pie tin with nonstick spray and set aside.
Stir together first six ingredients until blended. Pour into prepared pie plate. Spoon pie filling over top. Bake 30 minutes.
While pie is baking, make streusel topping by mixing Bisquick, brown sugar and cinnamon in a small bowl, and cut in the butter until you have crumbs. Stir in almonds. After pie has baked 30 minutes, sprinkle streusel over pie filling and return to oven to bake another 10 minutes, or until streusel is golden brown. Remove pie from oven and cool.
Serve slightly warm, at room temperature or chilled from the refrigerator. It tastes great any way! You may substitute any can of pie filling you like. Blueberry or raspberry would be nice also.
Buttermilk Magic Cake
4 egg yolks
3/4 cup sugar
1/3 cup butter
3/4 cup flour
1/4 tsp. salt
2 ¼ cups buttermilk
2 tsp. vanilla extract
4 large egg whites
1 tbs. sugar
Preheat oven to 325 degrees F. Lightly grease an 8 × 8 inch baking pan.
In a large bowl, beat together egg yolks and sugar at medium speed until doubled in volume. Beat in melted butter, then sift in the flour and salt and mix until well combined. At low speed, gradually blend in the buttermilk and vanilla.
In a medium bowl, whip egg whites until foamy. Beat in 1 tbs. sugar, and then continue to beat the egg whites on high speed until stiff peaks form.
Whisk half of the egg whites into the buttermilk mixture until well combined. The buttermilk mixture will be fluid, so don’t worry if the egg whites lose some volume. Once half of the egg whites have been incorporated, fold in the remaining half with your whisk.
Pour into prepared pan.
Bake for about 60 minutes, until the cake is set and jiggles (but is not liquidy) when the pan is gently shaken and the top is golden brown. Sprinkle with powdered sugar.
Allow to cool completely before slicing.
Magic Custard Chocolate Cake
1/2 cup butter
2 1/2 cups milk
1 cup flour
1/2 cup cocoa powder
1/8 teaspoon white vinegar
1 3/4 cups powdered sugar
1 teaspoon vanilla
Powdered sugar for dusting
Fresh raspberries for garnish
Preheat the oven to 325°F. Lightly butter or grease an 8"x8" baking dish.
Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
In a separate bowl, whisk together the flour and cocoa powder for 20 seconds. Set aside.
Whip the egg whites with vinegar to stiff peaks. Set aside.
Beat the egg yolks and sugar until light. Beat in the melted butter, and vanilla for about 2 minutes or until evenly incorporated.
Mix in the flour/cocoa into the batter until evenly incorporated. Gently whisk in the milk until everything is well mixed.
Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
Pour the batter into the prepared pan and bake for 50 to 60 minutes or until when you gently shake the cake, it is slightly jiggly but is no longer runny.
Allow cake to completely cool before cutting and then dust with powdered sugar. Garnish with raspberries.
Enjoy a bit of yesteryear. Have a great day, be happy and may God bless you and yours.