1 cup milk
¾ cup flour
1 Tablespoon melted butter
1/8 tsp. salt
*optional toppings: applesauce, whip cream, berries, toasted nuts, peanut butter, chocolate, banana or my favorite NUTELLA!
Mix well or blend in blender (the blender is best). Chill for a few hours or overnight for best results. Spread about ¼ cup of batter in a nonstick pan over medium/low heat. Flip once it starts to set up. Add toppings. These can be made and frozen or kept in the refrigerator for days (even the batter keeps for a few days)…so enjoy for breakfast, lunch or dessert!
Mishawn’s Bisquick Cinnamon Rolls
- Bisquick (about 2 cups) (use as much as you want to make)
- Milk (about 1/2 cup)
- 3/4 stick of butter (room temp but not melted)
- Brown sugar (about 1 cup)
- Cinnamon (enough to cover dough spread out)
1. Mix bisquick & milk until it sticks together to form a ball (if too sticky add a little bit of bisquick...if too dry add milk one tablespoon at a time).
2. Flour a cutting board or clean surface with bisquick and roll out dough ball to about 1/2 inch thickness (will be about the size of an 8" x 14" piece of paper).
3. Spread butter over the entire surface of dough...using almost the whole stick (if the butter is cold put in microwave 5 seconds at a time...trust me if you don't check it every 5 seconds it will melt and you'll need to start with another stick).
4. Sprinkle brown sugar evenly over surface of dough.
5. Sprinkle cinnamon evenly over surface of dough.
6. Roll up dough starting at small end (8 inch end). Make it fairly tight...pressing into surface as you roll but not too tight.
7. Grease pie plate (cooking spray works great)
8. Cut roll into 1/2" to 1" pieces and lay flat in pie dish covering whole surface (squish them in however you can- they should all fit when you are done cutting up the roll)
Bake at 350 for 20-25 minutes (depending on thickness of dough- should be slightly golden brown)
Icing (optional): mix powdered sugar with milk (one tablespoon at a time) until desired consistency and flavor. Add a dash of vanilla or any extract if you like. Put in small zip lock bag and snip off tiny corner. Squeeze icing through the bag & sprinkle evenly over the rolls before serving.
Peanut Butter Icing
(perfect on Brownies or Chocolate Cupcakes)
Kathleen's Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment (I just used a hand held electric beater and it worked just fine).
Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
Add the cream and beat on high speed until the mixture is light and smooth.
Recipe from www.foodnetwork.com 2006, Barefoot Contessa at Home, All Rights Reserved