More yummy Bisquick coffee cake.  Really, you can make just about any coffee cake or cake out of Bisquick!

Topping Ingredients:

• 2 Tab Original Bisquick™ mix
• 2 Tab packed brown sugar
• 1/2 tsp ground cinnamon
• 2 Tab  butter
• 1 Tab grated orange rind

Coffee Cake Ingredients:

• 2 c Original Bisquick™ mix
• 2/3 c orange juice
• 1/2 c sugar
• 1/2 Tab shorting melted
• 1 egg

Directions:

1. Heat oven to 400°.
2. Grease 9 x 9 pan.
3. Mix topping ingredients.
4. In medium bowl, mix coffee cake ingredients until blended.
5. Spread in pan.
6. Drop topping,about 1/4 tsp at a time, spaced evenly over the top of the patter in the pan.
7. Bake 20 to 25 minutes or until golden brown.

Serves:   6 – 9 depending on how you cut it.

Source:  Very old Bisquick Cookbook – the cover has fallen off

Good old Bisquick!  Quick and easy – not to mention tasty.  Vary it with a variety of canned (drained) fruits – peaches, apricots, cherries, etc.
 
Ingredients:
Streusel Topping

• 2/3 c Original Bisquick™ mix
• 2/3 c packed brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 c cold butter

Coffee Cake

• 2 c Original Bisquick™ mix
• 2/3 c milk or water
• 3 Tbl granulated sugar
• 1 egg
• 2 medium cooking apples, peeled and thinly sliced (2 cups) (or 1 can of apples packed in water, or 1 can apple pie filling – drain off some of the goo)
• 2 Tbl chopped nuts

Glaze

• 1/2 c powdered sugar
• 2 to 3 tsp milk

Directions:

1. Heat oven to 400°.
2. Spray 9-inch square pan with cooking spray.
3. In small bowl, mix 2/3 cup Bisquick mix, brown sugar, cinnamon and nutmeg.
4. Cut in butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until crumbly; set aside.
5. In medium bowl, stir together 2 cups Bisquick mix, 2/3 cup milk, the granulated sugar and egg.
6. Beat vigorously 30 seconds with spoon.
7. Spread half of batter in pan.
8. Arrange apple slices on batter.
9. Sprinkle with half of streusel topping.
10. Spread with remaining batter; sprinkle with remaining topping.
11. Sprinkle with nuts.
12. Bake about 25 minutes or until toothpick inserted in center comes out clean.
13. Cool in pan on cooling rack 20 minutes.
14. In small bowl, stir glaze ingredients until smooth enough to drizzle.
15. Drizzle glaze over warm coffee cake.

Servings:  8

Source:  Betty Crocker and an old Bisquick box

One of the many variations on Sticky Buns.  Other jams will be just as good.  To really jazz it up, mix a tablespoon of brandy in the jam.

Ingredients:

• 2 pounds frozen bread dough or 24 frozen dough dinner rolls, partially thawed for 1/2 hour and each loaf cut into 12 even pieces
• 1 1/2 c brown sugar
• 1/8 c cinnamon (2 Tab)
• 3/4 c butter, melted
• 1 c chopped pecans
• 2 c peach jam

Directions:

1. Generously butter a 9×13 baking glass or metal pan.
2. Spread peach jam on the bottom of the pan.
3. Sprinkle nuts evenly in top of the jam.
4. Combine sugar and cinnamon in small bowl.
5. Melt butter in separate bowl.
6. Dip each roll or dough piece in butter, then in sugar mixture.
7. Place dipped dough in pan in even rows.
8. Mix remaining butter and sugar mixture.
9. Distribute evenly over the tops of the dough.
10. Cover with plastic wrap that is coated with cooking spray.
11. Let rise until doubled.
12. Bake uncovered at 350° for 40-50 minutes, until browned and done in center. (Cover loosely with sheet of foil in last 10-15 minutes, if browning too quickly.)  DONENESS TIP: For extra insurance that the center sticky buns are cooked completely, insert an instant-read thermometer half way down a center bun. The internal temperature should be 190-200°.
13. Remove from oven
14. Let cool in pan for 5 minutes.
15. Invert onto serving platter.
16. Serve warm.

MAKE AHEAD: (times may vary depending on the temperature of your house)
1. Assemble the night before, leave out to rise overnight (approx. 8 hours), and bake first thing in the morning.
2. Assemble 20-24 hours in advance, put in the fridge to partially rise. The next day, remove from fridge and allow to rise at room temperature for 2-3 hours before baking.
3. Assemble 44-48 hours in advance, put  in the fridge to rise. Remove from fridge and warm to room temperature for 30 minutes before baking.
4. FREEZER OPTION:  Assemble pan, cover and freeze for up to a month in advance. Remove from freezer before you go to bed and let them rise overnight–ready to bake the next morning.

FOR A SMALLER BATCH: Cut all of the ingredients in half to make 12 sticky buns instead of 24. Assemble 12 sticky buns in an 8×8 baking dish, 9″ deep dish pie plate, or 9″ round cake pan (with 2″ tall sides). Reduce the baking time by 5 minutes.

Serves: 12 2-bun servings

Source:    We sometimes get carried away with “A recipe is just a suggestion,”

Kick your breakfast bread up a notch!

Ingredients:

• 4 c Bisquick
• 1 1/3 c milk
• 1 c mild cheddar shredded
• 2 Tab dried chopped onions
• 8 slices bacon cooked and crumbled
• 1/4 c butter melted
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 425°.
2. Mix Bisquick, milk, onions, cheddar, and bacon.
3. Using medium scoop, drop biscuits onto cookie sheet 1/2 inch apart.
4. Bake for 9 minutes.
5. While biscuits are baking, melt butter and stir in garlic powder. Remove to cooling rack.
6. Brush butter-garlic mixture over tops of biscuits.
7. Biscuits can be cooled after baking and frozen for later. They will thaw in 30 minutes at room

Serves:Makes 30 medium biscuits.
Source: Feels Like Home

You know those bread sticks you buy that look so good but somehow are not?  Make them yourself – easy pesy!  Frozen bread dough for the win.

Ingredients:

• 1 sheet of bread dough (if you can find them.  If not use frozen rolls.)
• sesame seeds, or poppy seeds, or dried onion, or mixed herbs, or grated Parmesan cheese, or, or, or (use your imagination!)
• garlic salt or sea salt (optional)
• Butter

Directions:

1. Thaw the dough – in the frig overnight is best.
2. Place the dough on a buttered sheet pan.
3. Cut into strips – maybe 1/2 inch wide and 6 inches long
4. Spread generously with butter.
5. Cover with a towel.
6. Let rise in a warm place until almost double and a finger dint remains. It may take a couple of hours. (Turn the oven to the lowest setting for just a few minutes, then turn it off. Place the dough in the center of the oven.)
7. Brush the top with more butter.
8. Sprinkle on seeds etc.
9. Bake at 350° for about 15 minutes or until golden..

Source:   We just did it.

Note:  If you use frozen rolls, roll them into snakes.

If you want “stuff” all around your bread sticks, put some on the pan first and after you cut the dough, separate the sticks and roll them.