On 9/4/2011 2:23 AM, Jim Elbrecht wrote:
> That's what everyone says they taste like. I haven't ever been to
> RL - but kudos to them.<g>
>
> Here's how I do it-
> Bisquick- Cheese-Garlic Biscuits
> 2 cups Bisquick mix
> 2/3 cup milk
> 3/4 cup shredded Cheddar cheese (3 ounces)
> 4 T melted butter
> 1/4 teaspoon garlic powder
> dash of salt
>
> Heat oven to 450ºF.
> Stir Bisquick mix, milk and cheese until soft dough forms.
> Drop by 12 spoonfuls onto ungreased cookie sheet. [rougher the edges,
> the better]
> Bake 10 minutes.
> Meanwhile melt butter, mix in garlic powder and salt.
> Brush over biscuits as soon as they come out of the oven.
>
> Jim
>

Made this last night - it was ridiculously simple and turned out fine.
My wife liked them and asked me "Why are you on this Bisquick kick?
You've always looked down on Bisquick?" I said "What the heck are you
talking about? That's not true!"

Only... when I think about it, she's probably right about this. I guess
you can teach an old dog new tricks. Being ridiculously simple helps a
lot...

dsi1 > wrote:

>On 9/4/2011 2:23 AM, Jim Elbrecht wrote:
>> That's what everyone says they taste like. I haven't ever been to
>> RL - but kudos to them.<g>
>>
>> Here's how I do it-
>> Bisquick- Cheese-Garlic Biscuits

-snip-
>
>Made this last night - it was ridiculously simple and turned out fine.
>My wife liked them and asked me "Why are you on this Bisquick kick?
>You've always looked down on Bisquick?" I said "What the heck are you
>talking about? That's not true!"
>
>Only... when I think about it, she's probably right about this. I guess
>you can teach an old dog new tricks. Being ridiculously simple helps a
>lot...

Amen. Some things are worth spending lots of time getting *just
right*. But it doesn't always *have* to be difficult.

And difficulty doesn't equal good, either. I've made a couple
complicated, convoluted, time consuming recipes that made me go 'Meh'.

Jim

On Mon, 05 Sep 2011 17:03:37 -0400, Jim Elbrecht >
wrote:

> Some things are worth spending lots of time getting *just
> right*. But it doesn't always *have* to be difficult.

I have an ongoing quest for the perfect lemon bar cookie. I can't get
them sour enough or thick enough. I want mine to look like the
pictures and have more tang than sweetness.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

sf wrote:
> On Mon, 05 Sep 2011 17:03:37 -0400, Jim Elbrecht >
> wrote:
>
>> Some things are worth spending lots of time getting *just
>> right*. But it doesn't always *have* to be difficult.
>
> I have an ongoing quest for the perfect lemon bar cookie. I can't get
> them sour enough or thick enough. I want mine to look like the
> pictures and have more tang than sweetness.
>

Did you ever try adding True Lemon? I know we have discussed this.

--
Jean B.

On Mon, 05 Sep 2011 19:12:11 -0400, "Jean B." > wrote:

> sf wrote:
> > On Mon, 05 Sep 2011 17:03:37 -0400, Jim Elbrecht >
> > wrote:
> >
> >> Some things are worth spending lots of time getting *just
> >> right*. But it doesn't always *have* to be difficult.
> >
> > I have an ongoing quest for the perfect lemon bar cookie. I can't get
> > them sour enough or thick enough. I want mine to look like the
> > pictures and have more tang than sweetness.
> >
>
> Did you ever try adding True Lemon? I know we have discussed this.

I haven't thought about looking for it when out shopping, but the
truth is I don't think I should need it. I think my problem is that I
always forget and use Meyer lemons when I should be using the regular
type. That should solve the tartness issue for me; but I really need
to work on thickness and *clarity*.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 2011-09-05, Jean B. > wrote:

> Did you ever try adding True Lemon? I know we have discussed this.

I recently had some lemon bars, one of my faves, at a potluck. They
were excellent and I asked the maker for the recipe. I was shocked to
learn they were Krusteaz box mix. I went from shock straight to
cardiac arrest when I found myself at the store looking at the $4.50+
price tag!! 8|

nb

sf wrote:
> On Mon, 05 Sep 2011 19:12:11 -0400, "Jean B." > wrote:
>
>> sf wrote:
>>> On Mon, 05 Sep 2011 17:03:37 -0400, Jim Elbrecht >
>>> wrote:
>>>
>>>> Some things are worth spending lots of time getting *just
>>>> right*. But it doesn't always *have* to be difficult.
>>> I have an ongoing quest for the perfect lemon bar cookie. I can't get
>>> them sour enough or thick enough. I want mine to look like the
>>> pictures and have more tang than sweetness.
>>>
>> Did you ever try adding True Lemon? I know we have discussed this.
>
> I haven't thought about looking for it when out shopping, but the
> truth is I don't think I should need it. I think my problem is that I
> always forget and use Meyer lemons when I should be using the regular
> type. That should solve the tartness issue for me; but I really need
> to work on thickness and *clarity*.
>
Maybe you shouldn't need it, but i think that may be the only way
to achieve enough tang. It sounds like we have a similar thoughts
about the flavor. Years ago, I played with making the perfect
crisp lemon cookie. I hope I have my notes somewhere, but this
was back in the early 90s, and IIRC, it was just jotted hastily on
a loose piece of paper. AND the best batch was the result of some
mistake, which I thought I was going to store in my own memory
forever. Wrong! Anyway, although this mistake-burdened cookie
was the best, none were tangy enough. I keep meaning to try
adding some True Lemon....

--
Jean B.

Jean B. wrote:
>
> Did you ever try adding True Lemon?

For pineapple upside down supposed to add rum... and bake a coconut
cake.

On 6 Sep 2011 00:02:45 GMT, notbob > wrote:

> On 2011-09-05, Jean B. > wrote:
>
> > Did you ever try adding True Lemon? I know we have discussed this.
>
> I recently had some lemon bars, one of my faves, at a potluck. They
> were excellent and I asked the maker for the recipe. I was shocked to
> learn they were Krusteaz box mix. I went from shock straight to
> cardiac arrest when I found myself at the store looking at the $4.50+
> price tag!! 8|
>
I may try it once to at least know it can be done at the home level.
After that, I may have a better idea about how to do it myself.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sep 4, 3:14*am, "Storrmmee" > wrote:
> first i ever heard of that, man the rules people set for themself, Lee,
> settling in to see if he posts something worthy of being answered,"Janet Bostwick" > wrote in message
>
> ...
>
>
>
> > On Fri, 2 Sep 2011 18:46:58 -0500, Sqwertz >
> > wrote:
>
> >>On 2 Sep 2011 15:53:32 GMT, notbob wrote:
>
> >>> Made one last night. *About 10 mins assy time.
>
> >>> 1 * * * * stick butter
> >>> 1-1/2 C * brown sugar
> >>> 1 *can * *pineapple slices (20oz - 10 slices)
> >>> 1 *jar * maraschino cherries (opt)
> >>> 1 *box * cake mix * *--I used lemon
>
> >>You can't use regular cake mix for an upside down cake. *JOC has a
> >>very good recipe (It may be peach, but that batter is most important)
>
> >>-sw
>
> > Why not?
> > Janet US- Hide quoted text -
>
> - Show quoted text -

Who said you can't use regular cake mix? Of course you can. What a
silly thing to say.

N.

On Tue, 6 Sep 2011 09:09:03 -0700 (PDT), Nancy2
> wrote:

>On Sep 4, 3:14*am, "Storrmmee" > wrote:
>> first i ever heard of that, man the rules people set for themself, Lee,
>> settling in to see if he posts something worthy of being answered,"Janet Bostwick" > wrote in message
>>
>> ...
>>
>>
>>
>> > On Fri, 2 Sep 2011 18:46:58 -0500, Sqwertz >
>> > wrote:
>>
>> >>On 2 Sep 2011 15:53:32 GMT, notbob wrote:
>>
>> >>> Made one last night. *About 10 mins assy time.
>>
>> >>> 1 * * * * stick butter
>> >>> 1-1/2 C * brown sugar
>> >>> 1 *can * *pineapple slices (20oz - 10 slices)
>> >>> 1 *jar * maraschino cherries (opt)
>> >>> 1 *box * cake mix * *--I used lemon
>>
>> >>You can't use regular cake mix for an upside down cake. *JOC has a
>> >>very good recipe (It may be peach, but that batter is most important)
>>
>> >>-sw
>>
>> > Why not?
>> > Janet US- Hide quoted text -
>>
>> - Show quoted text -
>
>Who said you can't use regular cake mix? Of course you can. What a
>silly thing to say.

Those are the nut jobs who never made a pineapple upside down cake...
the type of cake matters not a whit... there is no particular standard
recipe, there are as many variations as those who make pineapple
upsidedown cake... can be rectangular, square, round, even cupcakes...
I even once made jellyrolls filled with brown sugar and toasted
coconut, cut pinwheels and topped each with a sauteed in butter
pineapple ring, ice cream, whipped cream, coconut, and a cherry... I
was commissioned, actually ordered, to prepare dinner for an Admiral's
daughter's graduation from law school and that was dessert.