Beacher
Long Beach, CA
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Joined: 05/07/2004
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All those Bisquick impossible pies are very possible in a Dutch Oven, just in case anyone is interested.
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Cruzette
Santa Cruz, CA
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Joined: 01/18/2004
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SWMO wrote:I wonder how that would be if you poured enough scrambled eggs to cover the sausage, then followed with the cheese and dough?
Hmmmmmmm not sure how this would turn out. When it comes to baking, it's a real science and my rule is to follow the recipe.
You could give it a try and let the rest of us know how it turned out!
The impossible Pecan pie sounds wonderful! Thanks for sharing.
Bisquick is such a handy staple that I keep it in the RV instead of regular flour. I keep it in an airtight see-through plastic pouring type container. I taped the recipes off the box to the inside of my cabinet door.
Besides biscuits and pancakes, Bisquick makes a great breading for chicken among other things!
It doesn't matter where you go in life.........it's who you have beside you 
Judy and DH Ray
Boomer & Petie Pie (2 Doxies)
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Leo Benson
CT
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Joined: 04/30/2003
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SWMO wrote:I wonder how that would be if you poured enough scrambled eggs to cover the sausage, then followed with the cheese and dough?
actually you could just do a baked fritatta. This morning I sprayed a quiche pan, and layered sliced cooled baked potatoes, crumbled turkey bacon, and low fat cheddar and swiss. Then I beat up 5 whole eggs and 5 egg whites, tossed in some onion powder and black pepper, poured over potato mixture, and baked in oven for 45 min or so. Awesome! (actually fritattas start by doing the above in a frying pan and frying or cooking on top of stove til eggs are partly set, and then moving to the oven to finish cooking. I just didn't want to bother with the first step.
We have 10 hens laying and I need recipes using eggs, that are fairly healthy.
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Opie431
Bellevue, MI
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Joined: 06/19/2004
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I cannot eat anything that has wheat flour in it so I gave my Bisquick cookbook away. I learned to make my own with other flours and am now on Bisquicks mailing list. I love their recipes.
And the pecan pie can be made with peanuts and you have peanut pie.
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Howard T
Honolulu, HI; on the road, exploring
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Joined: 07/24/2003
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Not an impossible pie, but a quick and simple recipe!
Bisquick Brownies (from cdkitchen)
2 cups chocolate chips
1/4 cup butter
2 cups biscuit baking mix
1 can sweetened condensed milk
1 eggs -- beaten
1 teaspoon vanilla
Directions:
Preheat oven to 350F degrees. In large saucepan, over low heat, melt 1 cup chips with butter; remove from heat. Add condensed milk, egg and vanilla. Add Bisquick last, then stir in remaining chips.
Turn into well-greased 13x9" pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool. Garnish as desired. Cut into bars.
Lei & Howard
Hale Huaka'i
"The Traveling House"
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Mountain Mama
N. TX
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Joined: 03/28/2008
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I'm going to make this tonight with sausage and take with us this weekend. Will refrigerate and then reheat for breakfast and/or snacks. We'll see how it works! (Wish I had some right now!)
2003 Holiday Rambler Alumascape 34RLT
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Super_Dave
Sacramento, CA
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Joined: 01/19/2007
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The Bisquick breakfast casseroles reheat very well. 30 seconds in the micro and you can be having breakfast.
Truck: 2006 Dodge 3500 Dually
Camper: 2007 Eagle Cap 850
Boat: 2003 Jetcraft 2125 - Yamaha 150 HP & 8 HP Kicker
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Leo Benson
CT
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Joined: 04/30/2003
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"When it comes to baking, it's a real science and my rule is to follow the recipe."
I'm more improvisational. A recipe is a starting point for me. I modify, improvise, brainstorm, and invent.
The thing is, Cruzette, I know both you and I are great cooks. We just take slightly diferent routes to get to great results!
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Super_Dave
Sacramento, CA
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That's funny Leo. I always tell myself to make it per the recipe the first time before I start going sideways with it. But sometimes I can't help myself and take the best parts of 2 or 3 recipes to make one of my own. I think it is why I have so much trouble getting things to taste the same 2 times in a row. LMAO.
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Cruzette
Santa Cruz, CA
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Joined: 01/18/2004
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Leo wrote:"When it comes to baking, it's a real science and my rule is to follow the recipe."
I'm more improvisational. A recipe is a starting point for me. I modify, improvise, brainstorm, and invent.
The thing is, Cruzette, I know both you and I are great cooks. We just take slightly diferent routes to get to great results!
Leo, I've done my fair share of experimenting with recipes too. I usually omit an ingredient I don't have on hand or don't care for in some dishes. However, when it comes to baked goods, I would never change the ratio of the liquids, flour, baking powder or baking soda. That's the science part and for best results I always follow these ingredients to a T
The original question that was asked, "Would it be alright to add more eggs". I don't really think that adding more eggs to the Impossible pie recipe would work. Maybe if you omitted the Bisquick altogether, but experience tells me that with extra eggs in the recipe along with the Bisquick would result in a soggy dish. I don't think that the Bisquick would bake. Now, I am not 100%, so if anyone wants to test this out, please be my guest and let us know the results
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