No lightness at all. Next time I'll try Kathy's recipe. Home-made ones have got to be lighter and tastier.http://eat.at/swap/forum1/92355_Or_Kathys_Sausage_and_Cheese_Muffins__these_are_really_delicious
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Tried Bisquick Sausage-cheese muffins, much too heavy
- Thread starter anna_x
- Start date
michael-in-phoenix
Well-known member
I know bisquick has its fans, but I am not one of them. Never liked the taste.
G
Guest
Guest
me too and have adapted it by adding coconut, my husband's favorite dessert
michael-in-phoenix
Well-known member
Hmmm. I've always made one from scratch, and get requests for it.
It uses a basic yellow cake base.
If I have the opportunity to use the bisquick recipe, I'll give it a try. I trust you.
Michael
It uses a basic yellow cake base.
If I have the opportunity to use the bisquick recipe, I'll give it a try. I trust you.
Michael
G
Guest
Guest
here's the coconut adaptation of the previously posted recipe
COCONUT PINEAPPLE UPSIDE-DOWN CAKE
Adapted from http://www.eat.at/swap/forum6/84_Pineapple_Upside-down_Cake
1 (20 oz.) can sliced pineapple
maraschino cherries
56 g (¼ cup) butter
96g (½ cup) brown sugar
120g coconut, divided
Bisquick Coconut Velvet Crumb Cake (below)
Drain cherries and pineapple slices and dry on paper towels.
Melt butter in a 10" cast-iron skillet. Swirl to coat sides. Sprinkle on brown sugar. Remove from heat.
Place one slice of pineapple in the center of the skillet and half slices around it like spokes. Place a half cherry in the center pineapple hole, and quarter-slices in the half slice holes. Sprinkle on 20g coconut.
Pour on cake batter. Bake at 350°F 40-45 minutes.
Run knife around side of pan while it is still hot. Cover with a plate and flip. Do not remove the pan until it is centered on the plate.
BISQUICK COCONUT VELVET CRUMB CAKE
Cut together:
180g (1½ cups) Bisquick
150g (¾ cup) sugar
42 g (3 TB) soft butter
100g coconut
Mix in:
1 egg
170g (¾ cups) coconut milk
1 tsp coconut extract
COCONUT PINEAPPLE UPSIDE-DOWN CAKE
Adapted from http://www.eat.at/swap/forum6/84_Pineapple_Upside-down_Cake
1 (20 oz.) can sliced pineapple
maraschino cherries
56 g (¼ cup) butter
96g (½ cup) brown sugar
120g coconut, divided
Bisquick Coconut Velvet Crumb Cake (below)
Drain cherries and pineapple slices and dry on paper towels.
Melt butter in a 10" cast-iron skillet. Swirl to coat sides. Sprinkle on brown sugar. Remove from heat.
Place one slice of pineapple in the center of the skillet and half slices around it like spokes. Place a half cherry in the center pineapple hole, and quarter-slices in the half slice holes. Sprinkle on 20g coconut.
Pour on cake batter. Bake at 350°F 40-45 minutes.
Run knife around side of pan while it is still hot. Cover with a plate and flip. Do not remove the pan until it is centered on the plate.
BISQUICK COCONUT VELVET CRUMB CAKE
Cut together:
180g (1½ cups) Bisquick
150g (¾ cup) sugar
42 g (3 TB) soft butter
100g coconut
Mix in:
1 egg
170g (¾ cups) coconut milk
1 tsp coconut extract