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Fargo, 58102

Fargo North Dakota 101 5th Street North 58102

I have been baking Bisquick Impossible Pies for the last 20 years, and the recipes for the famous way to prepare a one-dish meal in a pie plate that makes its own crust while it bakes, only continue to grow.

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What is so appealing is the ease in preparation, in that for most of them the only 'bowl' you need is a blender. Just pour everything in, mix well for 15 seconds, pour in a slightly greased plate and you have some of the most remarkable meals or desserts ready to serve in an hour's time, with most of that time spent in the oven.

Cleanup is also a breeze. Rinse, and toss the blender and cover in the dishwasher and you're good to go.

Today, I'm featuring a variety of recipes that have mass appeal. The impossible pizza and cheeseburger pies, teamed with a tossed salad, are perfect for a quick evening meal, when you're in a time crunch and have nothing else in sight. To speed up the Cheeseburger pie, brown your ground beef in the microwave.

The Impossible Apple Pie is the first 'impossible' recipe I ever tried way back when. It's absolutely delicious and I've served it dozens of times. It's the best warm, right out of the oven with ice cream. I sometimes put this recipe in a little bit bigger casserole dish, because by the time you pile it high with apples, the dish is quite full and it eliminates hard to clean up run-over spills in the oven.

The Impossible Coconut Pie is also awesome. I made it just last week and topped it with real whipped cream. The eggs, mixed with the other ingredients, make for a custard like filling that is so rich and creamy, you'll think it came from an exclusive pastry shop. I used whole milk instead of skim and that is important, because the richer the milk, the richer the filling.

Ditto for the Impossible Pumpkin Pie. When I make this recipe I don't use the pumpkin pie spice, I just use cinnamon and pour in a little extra. This is a great dessert for Thanksgiving or any other holiday that calls for pumpkin treats.

No matter which recipe you use, make sure the 'pie' is completely done. I say this because some ovens vary in their heat strengths. You can either stick a knife into the top and if it comes out clean the pie is done, or I like to touch the top and if the filling is firm to the touch or springs back that's an excellent indicator.

Until next time, from my kitchen to yours, happy cooking!

Impossible French Apple Pie

Streusel topping (recipe follows)

3 cups sliced, pared tart apples

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/2 cup Bisquick Original baking mix

1/2 cup sugar

1/2 cup milk

1 Tbsp. margarine or butter, softened

2 eggs

Heat oven to 350 degrees (375 degrees for high altitudes). Grease 9-inch pie plate. Prepare streusel topping; reserve. Stir together apples and spices; turn into pie plate. Stir remaining ingredients, except streusel topping, with fork until blended. Pour into pie plate. Sprinkle with streusel topping. Bake 40-45 minutes or until knife inserted in center comes out clean. Makes 6-8 servings.

Streusel topping

1/2 cup Bisquick Original baking mix

1/2 cup chopped nuts

1/2 cup packed brown sugar

2 Tbsp. firm margarine or butter.

Stir together baking mix, nuts and brown sugar. Cut in margarine with fork or pastry blender until mixture is crumbly.

Impossible Brownie Pie

4 eggs

1/2 cup packed brown sugar

1/4 cup margarine or butter, melted

1/2 cup Bisquick baking mix

1 (4 oz) bar sweet cooking chocolate, melted and cooled

1/2 cup granulated sugar (omit at altitudes of 3,500-6,500 feet)

3/4 cup chopped nuts

Heat oven to 350 degrees. Grease pie plate, 9 by 1 1/14 inches. Beat eggs, margarine and chocolate until smooth, 10 seconds in blender on high or 30 seconds with hand beater. Add brown sugar, baking mix and granulated sugar. Beat until smooth, 1 minute in blender on high, stopping blender occasionally to scrape sides, or 2 minutes with hand beater. Pour into plate; sprinkle with nuts. Bake until knife inserted in center comes out clean, about 35 minutes. Serve with ice cream or sweetened whipped cream, if desired.

Other suggested toppings: Whipped cream sprinkled with crushed peppermint candies or brown sugar, flavored whipped cream, whipped cream cheese, candied fruit.

Impossible Pecan Pie

1 1/2 cups chopped pecans

1/2 cup Bisquick baking mix

3/4 cup packed brown sugar

1/4 cup margarine or butter, softened

3/4 cup milk

4 eggs

3/4 cup light or dark corn syrup

1 1/2 tsp. vanilla

Heat oven to 350 degrees. Lightly grease pie plate, 9x1 1/4 inches. Sprinkle pecans in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden and knife inserted in center comes out clean, 50-55 minutes. Let stand for 5 minutes before cutting. Serve with sweetened whipped cream, if desired. Refrigerate any remaining pie.

Impossible Pumpkin Pie

1 cup canned pumpkin

1/2 cup Bisquick Original or Reduced Fat baking mix

1 cup evaporated milk

2 eggs

1 Tbsp. margarine or butter, softened

1/2 cup sugar

1 1/2 tsp. pumpkin pie spice

1 tsp. vanilla

Heat oven to 350 degrees (375 degrees for high altitudes). Grease 9-inch pie plate. Stir all ingredients with fork until blended. Pour into pie plate. Bake 35-40 minutes or until knife inserted in center comes out clean. Makes 6-8 servings.

Impossible Coconut Pie

2 cups milk

4 eggs

3/4 cup sugar

1 1/2 tsp. vanilla

1/2 cup Bisquick baking mix

1 cup flaked or shredded coconut

1/4 cup margarine or butter, softened

Heat oven to 350 degrees. Lightly grease 9 or 10-inch pie plate. Place all ingredients in blender container. Cover and blend on high speed 15 seconds. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, 50-55 minutes. Refrigerate any leftover pie.

Impossible Cheeseburger Pie

1 lb. ground beef

1/2 cup Bisquick Original baking mix

1 cup chopped onion

1 cup milk

1/2 tsp. salt

2 eggs

1 cup shredded Cheddar cheese

Heat oven to 400 degrees. Grease 9-inch pie plate. Cook ground beef and onion until beef is brown; drain. Stir in salt. Spread in pie plate; sprinkle with cheese. Stir remaining ingredients with fork until blended. Pour into pie plate. Bake 25 minutes (30-35 at high altitudes) or until knife inserted in center comes out clean. Makes 8 servings.

Impossible Ham n' Swiss Pie

2 cups cut-up, fully cooked, smoked ham

1 cup Bisquick original baking mix

1 cup shredded natural Swiss cheese

1/4 tsp. salt, if desired

1/3 cup chopped green onions or chopped onion

1/8 tsp. pepper

2 cups milk

1 tomato, sliced

4 eggs

1 green bell pepper, cut into rings

Heat oven to 400 degrees. Grease glass pie plate, 10 by 1 1/2 inches. Sprinkle ham, cheese and onions in pie plate. Beat remaining ingredients, except tomato and green pepper 15 seconds in blender on high, 1 minute with hand beater or until smooth. Pour into pie plate. Bake 35-40 minutes (45 minutes for high altitudes) or until knife inserted in center comes out clean. Cool 5 minutes; garnish with tomato and green pepper. Makes 6 servings.

Impossible Pizza Pie

2/3 cup chopped onion

1/4 cup grated Parmesan cheese

1/3 cup grated Parmesan cheese

1 (3 1/2 oz.) pkg. sliced pepperoni, or 1/2 lb. ground beef or bulk Italian sausage, cooked and drained

1 1/2 cups milk

1/3 cup chopped onion

3 eggs

1/2 cup chopped green bell pepper

3/4 cup Bisquick Original baking mix

1- 1 1/2 cups shredded mozzarella cheese

Sauce (recipe follows)

Heat oven to 425 degrees. Grease glass pie plate, 10 by 1 1/2 inches. Sprinkle 2/3 cup onion and 1/3 cup Parmesan cheese in pie plate. Beat milk, eggs and baking mix 15 seconds in blender on high or 1 minute with wire whisk or hand beater, or until smooth. Pour into pie plate. Bake 20 minutes. Spread sauce over top. Top with remaining ingredients. Bake 15-20 minutes or until cheese is light brown. Cool 5 minutes. Makes 6-8 servings.

Sauce: Mix 1 can (6 oz.) tomato paste, 1/4 cup water, 1 tsp. dried oregano leaves, 1/2 tsp. dried basil leaves, 1/2 tsp. garlic salt and 1/4 tsp. pepper.

Impossible Vegetarian Pie

2 cups chopped fresh broccoli or sliced fresh cauliflower OR 1 (10 oz) package frozen chopped broccoli or cauliflower, thawed and drained (do not cook).

1 1/2 cups milk

3/4 cup Bisquick Original baking mix

1/2 cup chopped onion

3 eggs

1/2 cup chopped green pepper

1 tsp. salt

1 cup shredded Cheddar cheese

1/4 tsp. pepper

Heat oven to 400 degrees. Lightly grease pie plate, 10 by 1 1/2 inches. Heat 1 inch salted water (1/2 tsp. 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.

Impossible Spinach Pie: Substitute 1 package (10 oz.) frozen spinach, thawed and drained, for the broccoli. Do not cook. Omit green pepper. Substitute Swiss cheese for Cheddar cheese. Add 1/4 tsp. ground nutmeg. Continue as directed-except bake about 30 minutes (35 minutes for high altitudes).

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