Thread: Rec and pics - Impossibly Easy French Apple Pie

On 10/29/2011 2:53 AM, Cheryl wrote:
> Wanting to use up some Bisquick before it goes, I made an apple
> pie-cake. I'm not sure what makes it "French". The recipe came from here:
> http://www.bettycrocker.com/recipes/...2-0054e53d7f2f
>
>
>
> Hot out of the oven
> http://i40.tinypic.com/hta0j8.jpg
>
> Close up
> http://i42.tinypic.com/nrpzc.jpg
>
> I haven't tried it yet as it's just too hot. I have quite a few more
> apples to find things to make, but I'm a sucker for apples dipped in
> peanut butter, so that will be a snack tomorrow.

Oh yum! I just cut a slice and it is so good I can't believe it's
bisquick. Not too sweet. This recipe is a keeper.

Cheryl wrote:

>Oh yum! I just cut a slice and it is so
> good I can't believe it's bisquick. Not too
> sweet. This recipe is a keeper.

Mmmmmmmmm....that sure DID look so good in the pictures too..did the
apples cook up nice and soft too? I don't care for apple pie where the
apples are still "crunchy", like the ones at Costco, etc., as seem
undercooked. Have it topped with vanilla ice cream? I think I would
have, while still slightly warm. Sure wish I lived next door to you! :-)

I really like the Impossible Pumpkin Pie using Bisquick, and have made
some other good things over the years using Bisquick also.

Judy

On 10/28/2011 8:53 PM, Cheryl wrote:
> Wanting to use up some Bisquick before it goes, I made an apple
> pie-cake. I'm not sure what makes it "French". The recipe came from here:
> http://www.bettycrocker.com/recipes/...2-0054e53d7f2f
>
>
>
> Hot out of the oven
> http://i40.tinypic.com/hta0j8.jpg
>
> Close up
> http://i42.tinypic.com/nrpzc.jpg
>
> I haven't tried it yet as it's just too hot. I have quite a few more
> apples to find things to make, but I'm a sucker for apples dipped in
> peanut butter, so that will be a snack tomorrow.

I don't know why it was called impossibly easy since you have to prepare
the apples and topping. It looks good though. I was making some stuff
with Bisquick too. I've completely forgotten what that was though.

I made a ridiculously easy cornbread today. My prep was less than 2
minutes. The next time I make it, I'm gonna try for 90 secs. All I did
was add some oil to a pan, dump Marie Calendar cornbread mix in bowl,
add water and stir with a wire whisk until smooth. Dump in pan and bake
at 375 until done.

I got the mix at Costco. This pretty much means that I can have
cornbread on merely a whim. Whims are good.

On Sat, 29 Oct 2011 02:53:19 -0400, Cheryl <[email protected]>
wrote:

> Wanting to use up some Bisquick before it goes, I made an apple
> pie-cake. I'm not sure what makes it "French". The recipe came from here:
> http://www.bettycrocker.com/recipes/...2-0054e53d7f2f
>
>
> Hot out of the oven
> http://i40.tinypic.com/hta0j8.jpg
>
> Close up
> http://i42.tinypic.com/nrpzc.jpg
>
> I haven't tried it yet as it's just too hot.

How did it taste? They have gluten free Bisquick now.... hmmm.

> I have quite a few more
> apples to find things to make, but I'm a sucker for apples dipped in
> peanut butter, so that will be a snack tomorrow.

Have you seen this one? http://oi39.tinypic.com/2ldim28.jpg

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sat, 29 Oct 2011 03:11:21 -0400, Cheryl <[email protected]>
wrote:

> On 10/29/2011 2:53 AM, Cheryl wrote:
> > Wanting to use up some Bisquick before it goes, I made an apple
> > pie-cake. I'm not sure what makes it "French". The recipe came from here:
> > http://www.bettycrocker.com/recipes/...2-0054e53d7f2f
> >
> >
> >
> > Hot out of the oven
> > http://i40.tinypic.com/hta0j8.jpg
> >
> > Close up
> > http://i42.tinypic.com/nrpzc.jpg
> >
> > I haven't tried it yet as it's just too hot. I have quite a few more
> > apples to find things to make, but I'm a sucker for apples dipped in
> > peanut butter, so that will be a snack tomorrow.
>
> Oh yum! I just cut a slice and it is so good I can't believe it's
> bisquick. Not too sweet. This recipe is a keeper.

Great! Think I'll buy some of that GF Bisquick and give it a try next
time my family comes over.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Fri, 28 Oct 2011 21:34:53 -1000, dsi1
<[email protected]> wrote:

> I don't know why it was called impossibly easy since you have to prepare
> the apples and topping.

Just a play on words - Impossible Pie (a Bisquick recipe thing) plus
the expression "impossibly good" etc. It's certainly easier than
making a conventional pie with a rolled crust.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sat, 29 Oct 2011 02:53:19 -0400, Cheryl <[email protected]>
wrote:

>Wanting to use up some Bisquick before it goes, I made an apple
>pie-cake. I'm not sure what makes it "French". The recipe came from here:
>http://www.bettycrocker.com/recipes/...2-0054e53d7f2f

That looks good. I usually have all those ingredients on hand, so
that is a nice recipe to keep in mind. It looks like it would be
pretty forgiving if another fruit was substituted, too.

Tara

On 10/29/2011 8:39 AM, sf wrote:
> On Fri, 28 Oct 2011 21:34:53 -1000, dsi1
> <[email protected]> wrote:
>
>> I don't know why it was called impossibly easy since you have to prepare
>> the apples and topping.
>
> Just a play on words - Impossible Pie (a Bisquick recipe thing) plus
> the expression "impossibly good" etc. It's certainly easier than
> making a conventional pie with a rolled crust.
>

I am familiar with the impossible series of Bisquick recipes. I made the
impossible quiche decades ago. It was OK but a possible quiche is pretty
easy too. In fact, I think I'll have that for dinner tonight. I'll stick
a pecan pie in the oven while I'm at it. I'll leave out the bacon and
stick it in the quiche instead. I know the rest of the family will
appreciate that. (-:

On 10/29/2011 2:35 PM, sf wrote:

> Have you seen this one? http://oi39.tinypic.com/2ldim28.jpg

Cute!

Cheryl wrote:

> On 10/29/2011 2:35 PM, sf wrote:
>
>> Have you seen this one? http://oi39.tinypic.com/2ldim28.jpg
>
>
> Cute!


Timely but one can also make an individual apple "en croute" peeled and
cored & dusted with a bit of good brown sugar and a bit of butter &
cinnamon stick in the centre and then wrapped up in a good short paste
and properly ventilated, baked..

Serve with pre made chocolate leaves and twigs if you must or make a
small hole in the top of the paste to pour a bit of apple brandy and/or
chocolate sauce into just before serving. Though one can get very
imaginative about the filing added after baking, a good soft cheese,
various jams or other cooked fruits & etc. Serve hot, as individual
servings, in a shallow bowl with knife and fork and offer fresh thick
cream with
--
JL

On Sat, 29 Oct 2011 02:53:19 -0400, Cheryl <[email protected]>
arranged random neurons and said:

>Wanting to use up some Bisquick before it goes, I made an apple
>pie-cake. I'm not sure what makes it "French". The recipe came from here:
>http://www.bettycrocker.com/recipes/...2-0054e53d7f2f

Just the ticket for Bill's lunch dessert for the week - quick and
easy, as I'm making a batch of almond butter cookies and a batch of
madelines, as well. Tomorrow's dinner has been merrily cooking in the
crock pot all day: Bulgarian Beef Stew. First time I've tried it. May
cut back on the cayenne next time. Not a pepper fan, but Bill likes
it. And what's "Bulgarian" about it, I don't know, as one of the
principle ingredients is paprika. Is that considered Bulgarian, too?
<shrug>

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

On Sat, 05 Nov 2011 17:03:41 -0700, Terry Pulliam Burd
<[email protected]> wrote:

> Bulgarian Beef Stew. First time I've tried it. May
> cut back on the cayenne next time. Not a pepper fan, but Bill likes
> it.

Hey, where's that recipe girlie?

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 11/5/2011 8:03 PM, Terry Pulliam Burd wrote:
> On Sat, 29 Oct 2011 02:53:19 -0400, Cheryl<[email protected]>
> arranged random neurons and said:
>
>> Wanting to use up some Bisquick before it goes, I made an apple
>> pie-cake. I'm not sure what makes it "French". The recipe came from here:
>> http://www.bettycrocker.com/recipes/...2-0054e53d7f2f
>
> Just the ticket for Bill's lunch dessert for the week - quick and
> easy, as I'm making a batch of almond butter cookies and a batch of
> madelines, as well. Tomorrow's dinner has been merrily cooking in the
> crock pot all day: Bulgarian Beef Stew. First time I've tried it. May
> cut back on the cayenne next time. Not a pepper fan, but Bill likes
> it. And what's "Bulgarian" about it, I don't know, as one of the
> principle ingredients is paprika. Is that considered Bulgarian, too?
> <shrug>

I know he'll love it! I ate the last of mine a couple of days ago. It
was just as good a few days after baking it.

On Sat, 05 Nov 2011 19:08:50 -0700, sf <[email protected]> arranged
random neurons and said:

>On Sat, 05 Nov 2011 17:03:41 -0700, Terry Pulliam Burd
><[email protected]> wrote:
>
>> Bulgarian Beef Stew. First time I've tried it. May
>> cut back on the cayenne next time. Not a pepper fan, but Bill likes
>> it.
>
>Hey, where's that recipe girlie?


Oops! (And I'm going to use rice instead of noodles, b/c Bill thinks
it sops up the "gravy" better.)

@@@@@ Now You're Cooking! Export Format

Bulgarian Beef Stew

soups and stews

1/3 cup vegetable oil
4 cups chopped onions
10 garlic cloves, minced
8 bay leaves
3 1/2 pounds boneless beef chuck; cut into 1/2 inch pieces
3 tablespoons sweet hungarian paprika
1 tablespoon grated lemon peel
1 teaspoon dried summer savory
1/2 teaspoon cayenne pepper
3 cups beef stock or canned broth
1/3 cup dry red wine
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
12 ounces egg noodles
1/4 cup chopped parsley

Heat oil in heavy large pot over medium heat. Add onions, garlic and
bay leaves. Sauté until onions are golden, about 15 minutes. Sprinkle
meat with salt and pepper. Add to pot. Add paprika, lemon peel, savory
and cayenne pepper; stir until meat is coated. Add stock and wine.
Bring to boil. Reduce heat, cover and simmer until meat is very
tender, stirring occasionally, about 1 hour 30 minutes.

Using slotted spoon, transfer meat to bowl. Mix butter and flour in
small bowl until smooth paste forms. Add to cooking liquid in pot,
whisking constantly. Simmer until cooking liquid thickens to sauce
consistency, stirring frequently, about 8 minutes. Season sauce with
salt and pepper. Return meat to sauce. (Can be made 1 day ahead.
Cover; chill.) Cook noodles in large pot of boiling salted water until
tender but still firm to bite. Drain. Transfer to large bowl.

Bring stew to simmer. Spoon over noodles. Sprinkle with parsley and
serve.

Notes: Bon Appétit | March 1997

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

On Sun, 06 Nov 2011 13:23:41 -0800, Terry Pulliam Burd
<[email protected]> wrote:

> On Sat, 05 Nov 2011 19:08:50 -0700, sf <[email protected]> arranged
> random neurons and said:
>
> >On Sat, 05 Nov 2011 17:03:41 -0700, Terry Pulliam Burd
> ><[email protected]> wrote:
> >
> >> Bulgarian Beef Stew. First time I've tried it. May
> >> cut back on the cayenne next time. Not a pepper fan, but Bill likes
> >> it.
> >
> >Hey, where's that recipe girlie?
>
>
> Oops! (And I'm going to use rice instead of noodles, b/c Bill thinks
> it sops up the "gravy" better.)
>
> @@@@@ Now You're Cooking! Export Format
>
> Bulgarian Beef Stew

Thanks! I prefer noodles, but my hubby is a rice lover too. I
usually have leftover rice on hand in the refrigerator, so I would
make noodles to serve with it for dinner and then he can snack on the
leftovers with rice.

--
All you need is love. But a little chocolate now and then doesn't hurt.