This recipe is taken from the Winnipeg Free Press “Recipe Swap Favorites” by Iiana Simon. I have made this recipe many times and I find that you need parchment paper or else the biscuits will stick to an ungreased cookie sheet. I use 1/2 tsp of garlic powder, and I use just less then the 1/4 cup of melted butter.
2 cups Bisquick Baking Mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/4 cup margarine or butter, melted
1/4 tsp garlic powder
1. Mix Bisquick, milk and cheese until soft dough forms; beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake in 450F oven for 8 to 10 minutes or until golden brown. Mix margarine or butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm.
Makes 10-12 biscuits.
This recipe isn’t exactly healthy, but I only make it once or twice a year. I have never had the original Hy’s cheese toast, so I’m unsure if this recipe is close to it or not. This recipe came from the Winnipeg Free Press “Recipe Swap” section. The taste tester notes on the bottom of the page are from the person who wrote the column. I added them as I found the notes helpful. When I personally make this, I use Campbell’s cheddar cheese soup for the cheese sauce.
2 500 (16oz) loaves of French bread
375 ml (12 oz) cheese sauce (canned soup will do)
375 ml (12 oz) Parmesan cheese
250 g (8 oz) clarified butter
2 garlic cloves
BUTTER: Crush fresh garlic cloves in clarified butter and leave on medium-low stove for 5 minutes. (To clarify butter, heat butter in small saucepan over low heat until melted. Pour into a glass measuring cup and stand for 3 minutes. Skim off and discard the foam on top. Slowly pour the yellow liquid into a saucepan, being careful not to use the thick, white milk solids that have settled to the bottom of the cup.)
1. Slice bread lengthwise. Toast on both sides on your oven on broil. With a spatula, apply a thick layer of cheese sauce (you can use undiluted Campbell’s cheddar soup). Evenly cover this with a layer of Parmesan cheese. The butter should be sprinkled over the cheese with a pastry brush. Put back in oven until the Parmesan browns. Slice into pieces. Serve hot.
Taste Tester Notes: Very cheesy, rich and good. The amounts of Parmesan and butter are generous, and once you start putting them on, you may want to use less according to your own discretion. If using canned soup, it comes in a 284ml (10oz) can, and you can get away with using this amount. This makes a lot of cheese bread, so depending on the number of people you are serving, you can make half recipe with one loaf of bread. but if you have leftovers, I tried reheating slices of the leftover bread on a baking sheet in a toaster oven at 350F (about 10 minutes or until heated through and cheese starts to bubble) with good results.
This recipe was in the Winnipeg Free Press Recipe Swap today, it looked so good that I had to make it. The banana adds a subtle flavour, as with the orange rind. This loaf is very chocolately and rich making it perfect for those chocolate cravings. I used Starbucks instant coffee.
1/2 cup butter, room temperature
1 cup brown sugar, firmly packed
1 tsp instant coffee powder
1 Tbsp grated orange rind
1 1/4 cup all-purpose flour
1/2 cup cocoa
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup well mashed banana (about 2 1/2 medium bananas)
1 cup semi-sweet chocolate chips
1. Preheat over to 325F. Grease a 5×9 inch loaf pan well. In a medium bowl using an electric mixer, cream butter, brown sugar and coffee powder until light and fluffy.
2. Add eggs one at a time, beating well after each addition. Stir in orange rind.
3. In a small bowl, whisk together flour, cocoa, baking soda and salt. Add to butter mixture alternately with mashed bananas, beginning and ending with dry ingredients. Stir in chocolate chips and spread into prepared pan.
4. Bake for about 50-60 minutes, or until a toothpick inserted into the centre comes out clean. Cool in pan about 10 minutes, invert onto a rack and continue cooling.
I’ve made lots of different banana bread recipes and this is the one I like the best. It is taken from Better Homes and Gardens New Cookbook. I use 1/2 cup melted butter and instead of walnuts I add 1/4 cup of chocolate chips.
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 beaten eggs
1 1/2 cups mashed bananas (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter or margarine
1/4 cup walnuts
1. Grease bottom and 1/2 inch of the sides of one 9x5x3-inch or two 7 1/2×3 1/2×2-inch loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and 1/4 teaspoon salt. Make a well in center of flour mixture; set aside.
2. In a medium bowl combine eggs, bananas, sugar and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in nuts. Spoon batter into prepared pan(s).
3. Bake in a 350 oven for 55 to 60 minutes for 9x5x3-inch pan, or 40 to 45 minutes for 7 1/2×3 1/2×2-inch pans, or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent over-browning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack.
Super yummy! This recipe is taken from The New Vegetarian Grill by Andrea Chesman.
1 Tablespoon active dry yeast
3/4 cup warm water
3 garlic cloves
4 cups unbleached all-purpose flour
1 1/2 teaspoon salt
3/4 cup plain yogurt
Extra virgin olive oil
1. In a small bowl, dissolve the yeast in the water and set aside until it bubbles.
2. In a food processor fitted with a steel blade, finely chop the garlic. Scrape down the sides of the bowl. Add the flour and salt and process briefly to mix. Add the yeast mixture and the yogurt and process until a soft, knead-able dough forms. Turn out onto a very lightly floured surface and knead until the dough is smooth and elastic. Place in a large, lightly oiled bowl, cover, and let rise until doubled in bulk, about an hour.
3. Prepare a medium fire in the grill.
4. Divide the dough into 8 balls. Lightly oil a work surface. Pat one of the balls into an oval. Roll out as thinly as possible. Brush both sides with olive oil. Stack on a plate as you finish rolling each ball of dough.
5. Place 2 or more flatbreads on the grill. Grill until the bottoms are browned and the tops begin to puff up, about 2 to 3 minutes. To avoid scorching, check the bottoms after 1 minute and move to a cooler spot on the grill if the breads are cooking to fast. Flip the flatbreads and grill for 1 to 2 minutes more, until golden with brown spots. Remove from grill and stack in a basket to keep warm while you continue to grill the remaining flatbreads. Serve immediately.