Best 8 Peachie Bisquick Bake Recipes

CLASSIC BISQUICK™ PEACH COBBLER

Steps:

• Heat oven to 375 degrees F.
• Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
• Bake 50 to 60 minutes or until golden.

PEACH COOKIES

Steps:

• For the pastry cream: Whisk together 1 1/2 cups of the milk, 1/4 cup of the sugar and the salt in a medium saucepan. Bring to a simmer over medium heat, whisking until the sugar is dissolved.
• Meanwhile, whisk the cornstarch and egg yolks with the remaining 1/2 cup milk and 1/4 cup sugar in a medium bowl until smooth. Ladle about 1/2 cup of the hot milk mixture into the bowl while whisking, then add all of the mixture back to the saucepan. Bring to a boil, whisking constantly; let boil until thickened, about 2 minutes. Strain through a fine-mesh sieve into a bowl, then stir in the preserves, schnapps and almond extract. Cool the pastry cream slightly, then cover the surface directly with plastic wrap and refrigerate until cold.
• For the cookies: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking powder and salt in a medium bowl. Whisk together the sugar, milk, butter, nectar, schnapps and eggs in a large bowl. Add the flour mixture and beat with a wooden spoon until smooth to make a thick, sticky dough.
• Lightly grease your hands with the oil and roll tablespoons of the dough into balls, arranging them about 1 1/2 inches apart on the lined baking sheets. Bake one sheet at a time, until the undersides of the cookies are golden and the tops are just set, about 15 minutes. Cool just a few minutes. While the cookies are still warm, use a sharp paring knife to cut an approximately 1-inch-wide teaspoon-sized divot into the flat side of each cookie (be careful not to pierce the tops or sides of the cookies). Bake the other sheet of cookies and cut out the divots. Cool the cookies completely.
• Spoon a heaping teaspoon of pastry cream into each cookie, then sandwich 2 similar-looking ones together to make a peach shape, cleaning off any pastry cream that squeezes out of the seams. At this point, the cookies may not stick together very well; prop them up next to each other to keep their shape.
• For decorating: Combine the nectar and almond extract in a small bowl and add enough food coloring to make it bright red, about 8 drops. Put the sugar in another bowl.
• Working one at a time, paint each peach cookie all over with the red nectar mixture using a medium paintbrush, then roll in the sugar to coat thoroughly. Make sure the cookies are still nicely sandwiched and place in a 9-by-13-inch baking pan (the cookies should fit snugly in the baking pan so that they keep their shape). Cover the dish with plastic and refrigerate 8 hours and up to overnight (this will blend the flavors and also set the pastry cream to keep the cookies together).
• Just before serving, garnish each cookie with a clove and mint sprig to look like little stems.

PEACHIE BISQUICK BAKE

Steps:

• 1. Heat oven to 425^. Peel peaches and slice into large bowl. Sprinkle evenly with sugar and let stand 10 minutes. Stir in baking mix and nutmeg. Turn fruit mixture into greased pan 9-inch square. Bake 30-35 minutes. Serve warm and ,if you like, with light cream or ice cream.

PEACH SUGAR COOKIE CRUMBLE

Steps:

• Preheat oven to 350°. Melt butter in a 12-in. cast-iron or other ovenproof skillet over medium heat. Add peaches, 3/4 cup sugar, 2 teaspoons vanilla, ginger and cinnamon. Cook and stir until peaches soften and begin to break down, about 10 minutes. Remove from the heat., In a large bowl, cream shortening, brown sugar and remaining 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg, almond extract and remaining 1 teaspoon vanilla. In another bowl, whisk flour, cornstarch, baking soda and baking powder; gradually beat into creamed mixture. Crumble dough over peach mixture. If desired, sprinkle with pecans and coarse sugar., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. If desired, serve with vanilla ice cream.

BISQUICK TACO BAKE

Steps:

• Heat oven to 325°F Grease rectangular pan, 13- x 9- x 2-inches.
• Cook ground beef and onion in 10-inch skillet, stirring frequently, until beef is brown; drain. Stir in dry seasoning mix, tomato sauce, and corn. Spoon into pan; sprinkle with cheese. Stir Bisquick mix, milk and eggs until smooth. Pour over beef mixture.
• Bake about 35 minutes or until knife inserted in center comes out clean. Cool 10 minutes before cutting. Serve with remaining ingredients.

BISQUICK PEACH COBBLER

Steps:

• Preheat the oven to 375 degrees F. Place the butter in a 12-inch round cast-iron skillet or a 9-by-13-inch baking dish and place in the preheating oven to just melt the butter, 5 to 10 minutes.
• Whisk the baking mix, milk, cinnamon and nutmeg together in a medium bowl. Toss the brown sugar and peaches together in a separate medium bowl and set aside.
• Remove the pan from the oven and swirl the butter or use a pastry brush to coat the bottom and sides of the pan, then pour the melted butter into the batter. Whisk until combined, then pour the batter into the buttered pan. Spoon the peaches and brown sugar syrup evenly over the top of the batter.
• Bake until golden brown and the peach juices are bubbling, 45 to 55 minutes.
• Let cool to room temperature before serving with ice cream.

IMPOSSIBLE PEACH PIE

Steps:

• Heat oven to 375°.
• Grease 10" pie plate.
• Pat peache slices dry, place in plate.
• Sprinkle with cinnamon and nutmeg, toss.
• Spread evenly in plate.
• Beat remaining ingredients except Streusel and sweetened whipped cream until smooth, 15 seconds in blender on high.
• Pour into plate.
• In separate bowl, prepare Streusel by cutting butter into Bisquick and sugar until crumbly, stir in almonds.
• Sprinkle the Streusel on top of peaches.
• Bake until knife inserted in center comes out clean, 40-45 minutes.
• Serve warm, topping each slice with whipped cream.

BISQUICK VELVET CRUMB CAKE WITH PEACHES

Steps:

• 1. Preheat oven to 350. Grease 9x13 pan.
• 2. Spread peaches in bottom of prepared pan; sprinkle peaches with desired amount of cinnamon and brown sugar.
• 3. Beat the rest of the ingredients on low speed, scraping bowl constantly, for 30 seconds. Then beat on medium speed for 4 minutes; scraping bowl occasionally.
• 4. Pour batter over peaches. Bake until wooden pick inserted into center comes out clean, about 30 to 35 minutes.