|Biscuit Basket Lady Recipes from Vermont|
|by Mary-Jo Hewitt|
A delectable cookbook combines dozens of recipes for New England culinary specialties--including biscuits, breads, soups, casseroles, desserts, an...
Tip: Try flake biscuits for more results.
Results 1 - 10 of 16 for corn flake biscuits
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In a large bowl combine biscuit mix and parsley; ... saucepan, combine the corn, tomato sauce, ... degree oven for 15-20 minutes until biscuits are golden.
Mix and let stand out of refrigerator all day in a covered container. Take out one cup of starter and refrigerate the rest. Make dough by adding to ...
Mix all ingredients except biscuits. Cut biscuits in half and roll into 6 inch sticks. Roll in crumb mixture on waxed paper. Bake 5-8 minutes at 450 degrees.
Prepare biscuit mix as for rolled biscuits. Roll into ... beef mixture (beef, corn flakes, onion, salt ... from 30 to 35 biscuits, depending on thickness.
Prepare biscuit dough or Bisquick ... over hamburger. Add corn flakes, onions, salt, ... remaining ingredients. Heat to boiling point. Serve over pinwheels.
Combine all the ... not let the biscuits get too brown ... biscuits, and then add above ingredients. Stir in blueberries. Bake at 375 degrees for 12-15 minutes.
Preheat oven to ... all ingredients except biscuits; blend well. ... for 18-22 minutes or until golden brown. Refrigerate any leftovers. Makes 5 servings.
Dissolve yeast in warm water with sugar, stir and let stand 5 minutes. Add broth or bouillon. In second bowl, combine dry ingredients, combine yeast ...
In clean bowl ... and stretch each biscuit to approximately 4-inch ... in freezer bag and return to freezer. To serve, bake at 400 degrees for 10 minutes.
Grind fruits, nuts, ... pudding mix to corn syrup and lemon ... container. Yield 4 1/2 dozen 1 inch balls. Note: These are better the second day! Super!
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