Easy Praline Biscuits

For almost a year now, I have been trying new recipes as part of 52 Weeks of Baking. Originally, I started because there was a swap on Swap-Bot.  For about a few months, the swap hostess held the weekly swaps in which we showed other partners what we baked.  It was a great way to get new recipes as well as try ones that we had on hand.

Eventually, the swap hostess stopped doing the swaps.  Rather than stop baking, I wanted to challenge myself to continue for 52 weeks and to eventually create a cookbook for my daughters that would include all the good recipes I tried as well as pictures of the items; the girls' reactions to the recipes; and a lesson or two that I learned that week as it related to the recipe(s). 

I'm now on Week 52 of this project; and finishing up with a two recipes:

Easy Praline Biscuits

Easy Praline Biscuits

Ingredients:

1/2 cup butter (I used dairy-free rice milk)
1/2 cup packed brown sugar
36 pegcan or walnut halves (I used walnut pieces)
Ground cinnamon
2 cups Bisquick baking mix (I used the reduced-fat version)
1/3 cup applesauce (I used unsweetened applesauce)
1/3 cup milk (I used dairy-free rice milk)

Directions:

Place 2 teaspoons of butter, 2 teaspoons of brown sugar, and 3 pecan halves in each of 12 muffin cups.  (I sprayed the tray before using it.)  Sprinkle cinnamon in each cup; heat in oven until melted.

Mix baking mix, applesauce, and milk until dough forms; beat 20 strokes.  Spoon onto mixture in cups. 

Bake 10 minutes.  Invert on heatproof serving plate.  Makes 12 biscuits.

Whoops...forgot to melt that butter/brown sugar/nut/cinnamon mixture before putting the dough on top.  Wondered why the biscuit dough was sitting so high in each muffin cup.  If I had followed the recipe and read it a bit more carefully the caramel would have melted a bit more.  However, the biscuits were very good and everyone wants them again.  Olivia wants her without the walnuts, though.

Cheese-Onion Bread (dairy version on top; dairy-free version on bottom)

Onion-Cheese Supper Bread

Ingredients:

1/2 cup chopped onion
1 tablespoon butter (I used dairy-free butter)
1 egg
1/2 cup milk (I used dairy-free rice milk)
1 1/2 cups Bisquick mix (I used the reduced-fat version)
1 cup shredded cheddar cheese (I used half the amount in half the dough; for the other half of the dough which I separated and baked in its own pie pan, I used 1 square of dairy-free cheese)
1 tablespoon poppy seeds (optional)

Directions:

Cook onion in butter until tender and light brown.  Combine egg and milk.  Add to Bisquick and stir until dry ingredients are moistened.  Add onion and half of cheese.  Spread dough in greased 8" round baking dish. (I used two different pie pans since I was making a dairy and dairy-free version.)  Sprinkle the top wit hthe remaining cheese and poppy seed.  Drizzle melted butter over all.  (I didn't do this.)  Bake in 400 degree oven for 20-25 minutes.

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The next step:  editing and printing the cookbook.  I'll be happy to see the final version completed and able to be passed along to each of the girls for them to use when they are on their own.