IMPOSSIBLE PIES (19)
Source of Recipe
mealmaster
List of Ingredients
Title: IMPOSSIBLE PUMPKIN PIE
1 1/3 c Milk
3 tb Butter or margarine
- softened
4 Eggs
1/2 c Sugar
1/2 c Buttermilk biscuit mix
1 c Canned pumpkin
Pumpkin pie spice
Whipped cream (optional)
Combine milk, butter, eggs, sugar, biscuit mix,
pumpkin and pie spice to taste in blender. Blend until
mixed. Turn into greased 9-inch pie pan and bake at
400F 25 to 35 minutes, or until knife inserted halfway
between center and rim comes out clean. Cool. Serve
with whipped cream, if desired.
Title: IMPOSSIBLE FRENCH APPLE PIE
6 c Apples; tart,sliced & pared
1 1/4 ts Cinnamon; ground
1/4 ts Nutmeg; ground
3/4 c Milk
2 tb Margarine or butter;softened
2 Eggs
1 c Sugar
1/2 c Bisquick or baking mix
STREUSEL:
1 c Bisquick or baking mix
1/2 c Nuts; chopped
1/3 c Brown sugar; packed
3 tb Margarine or butter; firm
Preheat oven to 325F. Grease pie plate, 10"x1 1/2".
Mix apples and spices; turn into plate. Beat remaining
ingredients except for Streusel till smooth; 15
seconds in blender or 1 minute with hand beater. Pour
into plate. Sprinkle with Streusel. Bake till knife
inserted in center comes out clean, 55-65 minutes;
cool. STREUSEL: Mix 1 cup Bisquick, 1/2 cup chopped
nuts, 1/3 cup packed brown sugar and 3 Tbsp firm
margarine or butter till crumbly.
Title: IMPOSSIBLE BROWNIE PIE
4 Eggs
1/4 c Margarine or butter; melted
4 oz Chocolate; cooking
-melted & cooled
1/2 c Brown sugar; packed
1/2 c Bisquick or baking mix
1/2 c Sugar; granulated
3/4 c Nuts; chopped
Preheat oven to 350F. grease pie plate 9x1 1/4". Beat
eggs, margarine and chocolate till smooth, 10 seconds
in blender on high or 30 seconds with hand beater. Add
brown sugar, Bisquick and granulated sugar. Beat till
smooth, 1 minute in blender on high (stopping
occasionally to scrape down sides) or 2 minutes with
hand beater. Pour into plate; sprinkle with nuts. Bake
till knife inserted in center comes out clean; about
35 minutes. Cool.
Title: IMPOSSIBLE PECAN PIE
1 1/2 c Pecans; chopped
3/4 c Milk
3/4 c Corn syrup; light or dark
1/4 c Margarine or butter;softened
1 1/2 ts Vanilla
4 Eggs
3/4 c Brown sugar; packed
1/2 c Bisquick or baking mix
Preheat oven to 350F. Grease pie plate, 9"x1 1/4" .
Sprinkle pecans in plate. Beat remaining ingredients
till smooth; 15 seconds in blender on High or 1 minute
with hand beater. Pour into plate. Bake till knife
inserted in center comes out clean, 50-55 minutes.
Cool.
Title: IMPOSSIBLE COCONUT PIE
2 c Milk
1/4 c Butter
1 1/2 ts Vanilla
4 Eggs
1 c Coconut; flaked or shredded
3/4 c Sugar
1/2 c Bisquick
Heat oven to 350F. Grease pie plate, 9x1 1/4" or 10x
1/2". Place all ingredients in blender container.
Cover and blend on High 15 seconds. Pour into plate.
Bake till knife inserted in center comes out clean, 50
to 55 minutes; cool.
Title: IMPOSSIBLE BANANA CREAM PIE
1 c Milk
1/3 c Butter
1 ts Vanilla
3 Eggs
1 1/2 c Sugar; granulated
1/2 c Bisquick baking mix
2 Bananas; medium, sliced
1 c Whipping cream; chilled
2 tb Sugar; powdered
Preheat to 350F. Grease pie plate, 9x 1 1/4". Beat
milk, butter, vanilla, eggs, granulated sugar and
Bisquick till smooth, 30 seconds in blender on High or
1 minute with hand beater. Pour into plate. Bake till
knife inserted in center comes out clean, about 30
minutes. Cool completely. Arrange bananas slices on
pie. Beat whipping cream and powdered sugar in chilled
bowl till stiff; spread over top.
Title: IMPOSSIBLE CHOCOLATE PIE
2 Eggs
1 c Milk
1/4 c Butter
1 ts Vanilla
2 oz Melted chocolate
1 c Brown sugar
1/2 c Bisquick
Preheat oven to 350. Put everything in blender for 1
min. pour into pie plate. Bake for 30 minutes until
tests done with knife. Cool completely and top with
whipped cream.
Title: IMPOSSIBLE RHUBARB STREUSEL PIE
---------------------STREUSEL TOPPING---------------------
2 tb Butter; firm
1/2 c Bisquick
1/4 c Brown sugar; packed
1/4 c Nuts; chopped
--------------------------FILLING--------------------------
16 oz Frozen rhubarb;thawed drain
3/4 c Milk
2 Eggs
1 c Sugar
1/2 c Bisquick
2 tb Butter; softened
1 ts Ground cinnamon
1/4 ts Ground nutmeg
Heat oven to 375. Grease a 9" pie plate. Prepare
Streusel Topping; reserve. Arrange rhubarb evenly in
plate. Beat remaining ingred. til smooth 15 sec. on
high in blender. Pour into plate. Sprinkle evenly
with Streusel Topping. Bake until knife inserted in
center comes out clean, about 40 minutes. Serve with
sweetened whipped cream if desired. STREUSEL TOPPING;
Cut butter into baking mix and brown sugar til
crumbly; stir in nuts. HIGH ALT> Grease a 10" plate.
Increase rhubarb to 2 1/2-3 c. Decrease baking mix
to 1/4 c.; add 1/4 c. Flour.
Title: IMPOSSIBLE CHERRY PIE
1 c Milk
2 tb Margarine or butter;softened
1/4 ts Almond extract
2 Eggs
1/2 c Bisquick
1/4 c Sugar
21 oz Cherry pie filling
-------------------------STREUSEL-------------------------
2 tb Margarine; firm
1/2 c Bisquick
1/2 c Brown sugar; packed
1/2 ts Gr. cinnamon
Heat oven to 400. Grease pie plate, 10 x 1 1/2". Beat
all ingred. except pie filling and Streusel until
smooth, 15 sec. in blender on high or 1 min. with hand
beater. Pour into plate. Spoon pie filling evenly
over top. Bake 25 min. Top with Streusel. Bake
until streusel is brown, about 10 min. longer. Cool;
refrig. any remaining pie. STREUSEL: Cut margarine
into Bisquick, brown sugar and cinnamon until crumbly.
Title: IMPOSSIBLE CHEESECAKE
3/4 c Milk
2 ts Vanilla
2 Eggs
1 c Sugar
1/2 c Bisquick
2 pk Cream cheese;softened;cubed
--------------------CHEESECAKE TOPPING--------------------
1 c Sour cream
2 tb Sugar
2 ts Vanilla
Heat oven to 350. Grease a 9" pie plate. Beat milk,
vanilla, eggs, sugar and baking mix in blender on
high. Add cream cheese. Cover and blend on high 2
min. Pour into pie plate. Bake 40-45 min.or til
center is set; cool.Mix Cheesecake topping;carefully
spread over top. Serve with canned pie filling or
fresh fruit if desired. HIGH ALT: Bake 45-50 min.
Title: IMPOSSIBLE CHERRY-CUSTARD PIE
21 oz Cherry pie filling
1 1/2 c Milk
1/4 c Butter; softened
1 1/2 ts Vanilla
4 Eggs
3/4 c Sugar
1/2 c Bisquick
Heat oven to 400. Grease 10" pie plate. Drain pie
filling, reserving syrup. Beat all ingred. except
cherries and reserved syrup til smooth, 15 sec. in
blender on high. Pour into plate. Spoon cherries
evenly over top. Bake until knife inserted in center
comes out clean, 30-35 min. Cool 5 min. Serve with
warm reserved syrup and , if desired, sweetened
whipped cream. NOTE: Pie can be prepared ahead and
refrigerated up to 12 hrs. Increase baking time to
35-40 min.
Title: IMPOSSIBLE PEACHES AND CREAM PIE
3 16 oz. cans peaches;drained*
1 ts Gr. cinnamon
1/4 ts Gr. nutmeg
1 c Whipping cream
2 Eggs
3/4 c Sugar
2/3 c Bisquick
Streusel (below)
1 Whipped Cream
-------------------------STREUSEL-------------------------
1 tb Butter; firm
1/4 c Bisquick
2 tb Sugar
1/3 c Slivered almonds
*3 1/2 c. sliced fresh peaches may be substituted.
Heat oven to 375. Grease 10" pie plate. Pat peach
slices dry; place in plate. Sprinkle with cinnamon
and nutmeg; toss. Spread evenly in plate. Beat
remaining ingred. except Streusel and sweetened
whipped cream until smooth, 15 sec. in blender on
high. Pour into plate. Sprinkle with Streusel. Bake
until knife inserted in center comes out clean, 40-45
min. Top each serving with whipped cream.
STREUSEL: Cut butter into bisquick and sugar until
crumbly; stir in almonds. HIGH ALT>Decrease baking
mix to 1/3 c.; add 1/4 c. flour. Bake about 50 min.
Crust may not form.
Title: IMPOSSIBLE PEANUT BUTTER COOKIES
1 c Peanut butter
1 c Sugar
Egg
Mix ingredients and roll into balls about the size of
a walnut. Place on greased cookie sheet and mash down
with a fork. Bake at 350 till lightly browned. Remove
from cookie sheet immediately and allow to cool on a
rack. Makes 16-24 cookies, depending on size.
Title: IMPOSSIBLE BUTTERMILK PIE
1 1/2 c Sugar
1 c Buttermilk
1/2 c Bisquick
1/3 c Melted butter
1 ts Vanilla
3 x Eggs
Heat oven to 350. Grease pie plate. Beat all
ingredients until smooth, 30 seconds in the blender on
high, or 1 minute with hand beater. Pour into pie
plate. Bake until knife inserted in center comes out
clean, about 30 minutes. Cool 5 minutes. Serve with
fresh fruit, if desired. ~--
Title: IMPOSSIBLE CHOCOLATE CHEESECAKE
2 Cream cheese packages; *
3/4 c Sugar
2/3 c Bisquick baking mix
2 Eggs
2 Semisweet chocolate;**
2 tb Kahula;***
1 ts Vanilla extract
1/2 ts Almond extract
---------------------CHOCOLATE TOPPING---------------------
1 Sour cream; 8-oz carton
1 oz Semisweet chocolate square
2 tb Sugar
1 tb Kahula; ***
1 ts Vanilla extract
* 8-oz packages, cubed and softened ** 2 1-oz squares,
melted *** Or any other coffee-flavored liqueur
Mix all ingredients except chocolate topping in a
mixer; beat at HIGH speed 2 minutes, scraping bowl
often. Pour into a greased 9-inch pie plate. Bake at
350^ for 25 minutes or until puffed with a dry center.
Cool 5 minutes; carefully spread chocolate topping on
top of cheesecake. Chill 3 hours before serving.
YIELD: One 9-inch pie. CHOCOLATE TOPPING: Combine
first 3 ingredients in a small saucepan; cook over low
heat, stirring constantly, until chocolate melts.
Remove from heat, and stir in Kahula and vanilla; cool.
Title: IMPOSSIBLE CARAMEL- CUSTARD PIE
2 c Milk
1/4 c Butter; melted
4 Eggs
1 ts Vanilla extract
1 c Brown sugar; firmly packed
1/2 c Bisquick baking mix
1/2 c Flaked coconut; (optional)
Combine all ingredients except coconut in a
blender; blend at high speed for 15 seconds or until
smooth. Pour into a greased 10-inch pie plate.
Sprinkle coconut on top, if desired. Bake at 350^
for 40 to 45 minutes or until knife inserted in center
comes out clean. Cool completely before cutting.
YIELD: 1 10-inch pie.
Title: IMPOSSIBLE HOT FUDGE PUDDING CAKE
1 c Bisquick
1 c Sugar
3 tb Unsweetened Cocoa Powder
1/3 c Unsweetened Cocoa Powder
1/2 c Milk
1 ts Vanilla
1 2/3 c Hot Water
Preheat oven to 350~. In a greased 8" square pan, mix
Bisquick, 1/2 C sugar and 3 T cocoa powder. Stir in
milk and vanilla until blended. Sprinkle evenly with
remaining sugar and cocoa powder. Pour water over top.
DO NOT STIR. Bake 40 minutes or until top is firm.
Dust lightly with confectioner's sugar if desired.
Spoon into dessert bowls while hot. Tastes great with
a scoop of vanilla ice cream or whipping cream on top.
Title: IMPOSSIBLE PUMPKIN PIE - 2
16 oz Pumpkin
12 oz Evaporated milk
2 tb Butter -=OR=-
2 tb -margarin
2 Egg
3/4 c Sugar
1/2 c Bisquick
2 1/2 ts Pumpkin pie spice
2 ts Vanilla
Heat oven to 350F Grease pie plate, 10 x 1 1/2". Beat
all ingredients in blender on high speed 1 minute or
until smooth. If your blender doesn't hold 5 cups,
beat the mixture with a mixer on medium speed about 2
minutes or until smooth. Pour into pie plate. Bake 50
to 55 minutes or until knife inserted in center comes
out clean. Serves 8.
High Altitude Directions (3500 to 6500 ft.): Bake
about 55 minutes.
Title: IMPOSSIBLE CRANBERRY-ORANGE PIE
10 oz Frozen Cranberry-Orange
Relish; thawed
3/4 c Milk
1/3 c Margarine or butter;melted
1 ts Vanilla
4 Eggs
1 1/2 c Sugar
3/4 c Bisquick Baking Mix
Whipped Cream
Heat oven to 350 degrees. Grease pie plate, 10 x 1
1/2 inches. Sprinkle relish evenly in plate. Beat
remaining ingredients except whipped cream until
smooth, 30 seconds in blender on high or 1 minute with
hand beater. Pour into plate. Bake until knife
inserted in center comes out clean, 35 to 40 minutes;
cool. Refrigerate at least 6 hours but no longer than
24 hours. Garnish with Whipped Cream.
Recipe
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