(from Cheryl White)
Follow recipe on Bisquick box for Waffles – bisquick and milk, no oil. Mix and set aside.
3 c flour
1 tsp salt
1/2 c shortening
3 T baking powder (yes, that’s really 3 Tablespoons!!)
Mix and add to Bisquick and milk mixture. Stir. Knead in extra flour until it can be rolled. Pat it about 1.5-2″ thick. Cut and bake!!!
Cheryl came up with this recipe when her grand-daughter needed to make biscuits for 4H, and Cheryl only had a little bit oif Bisquick! Yummy!
(adapted from Sally Spicer McPherson)
1 c sugar
1.5 T ground cinnamon
1 scant tsp ground cloves
1 tsp salt
1 tsp ground ginger
1/2 tsp nutmeg
1 egg white
1 T cold water
1 # shelled pecans
Preheat oven to 250. Spray a couple of large cookie sheets with cooking spray. Mix all dry ingredients. Beat egg white with cold water until frothy, not stiff. Add nuts to beaten egg white and stir well. Add sugar mix and stir to coat evenly. Spread nuts on pan and bake for one hour, stirring to separate every 15-20 min. Remove from oven when dry and toasty. Cool. Store in airtight container.
Sally insists that you put the nuts in the spices first and then the egg white. I do the opposite, and it works well for me!