Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Impossible Vege Pies




Source of Recipe


?


Recipe Introduction


all these recipes use the better buttermilk baking mix recipe found in this category


List of Ingredients





Impossible pies- the convenient baked dishes that make their own crusts- were popularized by Bisquick (TM) baking mix. In the early 1980s, the company published the recipes, widely expanding their popularity. The original "Impossible Coconut Pie" and "Impossible Bacon Pie" started as grassroots recipes that consumers shared with each other in the late 60's, quickly increasing to over 100 versions. Below are my favorites evolved from the bacon pie and some of the more interesting dinner combinations.

Substitute healthier ingredients. Substitute a high quality homemade baking mix such as the Better Buttermilk Baking Mix for the Bisquick. The original Impossible pies were full of eggs, cheese, butter and often meat, so pretty high in cholesterol. To reduce fat and cholesterol, they can be made substituting two egg whites for each egg, using reduced fat cheeses, ricotta or drained cottage cheese or naturally lower fat cheeses such as mozzarella, Parmesan or lower fat queso quesadilla. Precook and drain ground meat. Frozen and crumbled, seasoned to taste, tofu makes a fine ground meat substitute, or you can use ground seitan/ wheat meat, or ground chicken or turkey in place of ground beef. The pies taste great with all these variations.

Fresh is best. Impossible pies are best made just before serving. Not suitable for freezing once baked, they do allow you to prepare freezer packages of the additions/fillings (ground meat, etc) and mix in the liquids and baking mix when you are ready to bake. Baked Impossible pie keeps several days in the refrigerator, so they are handy for totable breakfasts and lunches.

Pan size: a single recipe will fill a 9" or 10" pie plate, or an 11"x7" biscuit pan. A double recipe will fill a 9"x13" pan. A half recipe will fill a 1 quart round or square casserole. If a pan size is specified, it probably works better in that size. Always spray or grease the pan.

The darkest secret, or what Bisquick never told us: If you are making a single recipe and use a blender, you can use self-rising flour in place of the baking mix! In a pinch, even plain flour with a 1/2 teaspoon of baking powder will do.

High altitude hints: Substitute 1/2 flour for the baking mix, to reduce the amount of baking powder. Some recipes increase the amount of baking mix/flour by 1/4 to 1/2 cup. Use a 10" pie plate to get a thinner layer. Preheat oven to 375 degrees instead of 400. If using granulated sugar, reduce sugar by 1/4 to 1/2 cups at altitudes of 3,500-6,500 feet. Baking time is usually increased. Some pies have specific high altitude adjustments, see recipes.

Vegetarian protein additions can be seitan or wheat meat, tofu which has been frozen and baked or grilled in small dice or very thin slices, or any of the commerciall soy burgers. Vegetables can be anything your family likes and you have in the freezer or garden: frenched green beans, corn, carrots, peas, onions. If you use a watery vegetable such as onions or zucchini, be sure to precook, drain well. Cheese can be whatever will go well with the selected veggies. Drained cottage cheese can replace regular cheese or proteins.

Preheat oven to 400 degrees F. Thaw and drain vegetables. Spray one 9" pie plate per 4 servings with nonstick spray, remember that 1 10" pie takes 1 1/4 times the filling of a 9" pie. Mix vegetables, and cheese in pie plate. (If desired, reserve 1/8 cup cheese per pie plate to sprinkle on top for last 5 minutes of baking.) Beat filling ingredients until smooth; 15 seconds on high in blender, or 1 minute on high with an electric beater. Pour into plate(s). Bake 20-55** minutes. Cool 5 minutes on flat surface, not wire rack, to maintain temperature at bottom of pie, then cut. Refrigerate leftovers.
** shortest time for half recipe or very thin pie, longest for thick deep pie.


Recipe



IMPOSSIBLE VEGETABLE PIE
2 cups (1 pound) chopped fresh broccoli or sliced fresh cauliflower OR
1 (10 oz.) pkg. frozen chopped broccoli or cauliflower, thawed and drained or other interesting mixed veggies (do not cook frozen ones)
1 1/2 cups milk
3/4 cup baking mix
1/2 cups chopped onion
3 large eggs
1/2 cups chopped green pepper
1 teaspoon salt
1 cup shredded cheese (cheddar or Swiss plus Parmesan)
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 tablespoon fresh minced parsley

Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly, cut flowerets and stems into thin slices.
Combine broccoli, onion, and 1/4 cup water in a saucepan, cover and cook over medium heat 6 to 8 minutes. Drain thoroughly, pressing out moisture with paper towels.
Heat oven to 400 degrees. Lightly grease pie plate, 10 by 1 1/2 inches. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook about 5 minutes (7 minutes in high altitudes) or until almost tender, drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate.
Beat remaining ingredients 15 seconds in blender on high, 1 minute with hand beater or until smooth. Pour into pie plate. Bake 35-40 minutes or until golden brown and knife inserted halfway between center and edge comes out clean. Let stand 5 minutes before serving. Garnish as desired. Refrigerate any remaining pie. Makes 6 servings.

YOGURT VEGGIE PIE: Omit cheese and milk and use only 2 large eggs. Blend 1 cup sour cream or thick yogurt PLUS 1 cup cottage cheese into the baking mix blend.

IMPOSSIBLE SPINACH PIE: Substitute 1 package (10 ounces) frozen spinach, thawed and drained, or 1 pound fresh spinach lightly cooked and chopped for the broccoli. Do not cook frozen spinach first. Omit green pepper. Substitute Swiss cheese for the Cheddar cheese. Add 1/4 teaspoon ground nutmeg. Continue as directed - except bake about 30 minutes (35 minutes in high altitudes).

IMPOSSIBLE ASPARAGUS PIE: Substitute 2 cups lightly cooked asparagus pieces for the broccoli.





IMPOSSIBLE GREEK SPINACH-FETA PIE
1/2 cups green onions, sliced
1 clove garlic, finely chopped
1 tbsp. butter or margarine
1 (10 oz.) pkg. frozen chopped spinach, drained and thawed
1/2 cup creamed cottage cheese or crumbled feta cheese
1 cup milk
1/2 cups baking mix
3 large eggs
1 teaspoon lemon juice
1/4 teaspoon pepper
3 tbsp. grated Parmesan cheese
1/4 teaspoon ground nutmeg
2 tablespoons feta cheese
ripe olive slices for garnish

Grease a 9 x 1 1/4 inch pie plate. Cook and stir onions and garlic in butter in a 10 inch skillet until onions are transparent (2-3 minutes). Stir in spinach. Layer spinach mixture and cottage cheese in pie plate, draining well. Beat milk, large eggs, baking mix and lemon juice and pepper until smooth (15 seconds in a blender or 1 minute with hand beater). Pour over spinach/cottage cheese mixture. Sprinkle on feta cheese, Parmesan cheese and nutmeg. Bake 35-40 minutes at 350 degrees or until knife inserted comes out clean. Garnish with ripe olives, if desired.




IMPOSSIBLE RATATOUILLE PIE
1 cup chopped zucchini
1 cup chopped pared eggplant
1/2 cups chopped tomato
1/2 cups chopped green pepper
1/4 cup chopped onion
1 med. clove garlic, crushed
2 tablespoons good quality olive oil
3/4 teaspoon salt
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 cup shredded Monterey Jack cheese
1 1/4 cup milk
1/4 cup sour cream
3/4 cup baking mix
3 large eggs

Heat oven to 400 degrees. Lightly grease pie plate, 10 x 1 1/2 inches. Cook zucchini, eggplant, tomato, green pepper, onion and garlic in olive oil until crisp-tender. Stir in seasonings. Drain if very moist. Spread in pie plate, sprinkle with cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until knife inserted halfway between center and edge comes out clean, 30-35 minutes. Let stand 5-10 minutes before cutting.





IMPOSSIBLE GREEN BEAN PIE
8 oz. green beans, cooked & drained, French cut preferred
1 cup (4 oz. can, drained) mushrooms, sliced, sautéed
1/2 cups chopped onion
2 cloves garlic, crushed OPTIONAL
1 cup shredded cheddar cheese
1 1/2 cups milk
3/4 cup baking mix
3 large eggs
1 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400 degrees. Grease 10 x 1 1/2 inch pie dish. Mix beans, mushrooms, onions, garlic and cheese in pie dish. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute by hand. Pour into pie dish. Bake until knife inserted in center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes. Serves 6.





IMPOSSIBLE SOUTHWESTERN BLACK BEAN PIE
1 1/2 cups frozen whole kernel corn
8 medium green onions, chopped
1 1/2 cups (15 ounce can) black beans, rinsed and drained

2-3 tablespoons chopped fresh cilantro
1/3 cup shredded Cheddar
1/2 cup baking mix
1/2 cup milk
1/2 cup thick-and-chunky salsa
2 large eggs
Additional thick-and-chunky salsa

Heat oven to 400°. Grease 9-inch pie plate. Layer corn, cilantro, onions and beans in pie plate. Sprinkle with cheese. Stir baking mix, milk, 1/2 cup salsa and the large eggs until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.

High Altitude (3500-6500 ft): Increase baking mix to 2/3 cup. Bake 40-45 min.

1/6th pie: 230 calories (55 calories from fat), 6 g fat (2.5 g saturated), 80 mg cholesterol, 590 mg sodium, 37 mg carbohydrate (6 g dietary fiber), 13 g protein.





IMPOSSIBLE QUESADILLA PIE
2 cans (4 oz. each) diced green chilies, drained
4 cups (1 pound) shredded Cheddar cheese
2-3 tablespoons chopped fresh cilantro
2 cups milk
1 cup baking mix
1/4 teaspoon oregano
4 large eggs
sour cream OPTIONAL for garnish
avocado or guacamole OPTIONAL for garnish

Heat oven to 425 degrees. Grease pie plate, 10 x 1 1/2 inches. Sprinkle chilies, cheese and cilantro in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 25 to 30 minutes. Cool 10 minutes. Serve with sour cream and guacamole if desired. 6 servings.





IMPOSSIBLE ZUCCHINI-TOMATO PIE


2 cups chopped zucchini
1 cup chopped tomato, fresh, drained
1/2 cups chopped onion
1/3 cup grated Parmesan cheese
1 1/2 cups milk
3/4 cup baking mix
3 large eggs
1/2 teaspoon salt
1/4 tbsp. pepper

Heat oven to 400 degrees. Grease 10 inch quiche dish or pie plate 10 x 1 1/2 inches. Sprinkle zucchini, tomato, onion, and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high, or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean - about 30 minutes. Cool 5 minutes before cutting and serving. 6 servings