My mother almost always made everything from scratch. She baked her own breads, cookies, and even cakes. But on occasion, she would use Bisquick baking mix to make biscuits or an infamous “Impossibly Easy Pies“. As a kid, I thought Bisquick was incredibly magical — just add a few ingredients and you could make muffins, pancakes, coffee cake or even pie!
Although I also enjoy making baked goods from scratch, I buy a box of Bisquick now and again for the memories. These past few weeks I’ve been cleaning out my cupboards in anticipation of moving from California to British Columbia early next year (more on that coming soon). I’m slowly using up all of my baking ingredients and relying more on my Bisquick since it contains everything I need in a single box (flour, baking powder, oil/fat).
When my CSA delivered a bag of fresh cranberries last Friday, I knew immediately that I wanted to make cranberry bread boosted with lots of orange flavor. I used a jar of the orange marmalade that I made earlier in the year to give the bread a deep orange flavor. To give it a bright and fresh zine, I then added freshly grated orange zest and juice. The result in a wonderfully delicious and moist bread that is easy and quick to make. Oh, and it’s also quite delicious!
3 cups Reduced-Fat Bisquick
2/3 cup orange marmalade
zest and juice of 1 orange
1/2 cup milk
1/2 cup lightly packed brown sugar
1 egg beaten
1/2 teaspoon cinnamon
1 cup chopped fresh cranberries
2/3 cup pecans
Mix Bisquick, marmalade, orange juice, orange zest, milk, brown sugar, cinnamon and egg. Beat together until the batter forms. Stir in cranberries and nuts until combined. Pour into a greased bread pan. Bake at 350F for about 1 hour or until it tests done. Allow to cool for 5 minutes before tipping out of the pan. Cool completely before slicing.
The cranberries look like bright red jewels in the bread. I don’t work with cranberries often and to be honest … it’s only around the holidays. Cranberries kind of freak me out since they are so wicked on their own. I mean … no one sits around nibbling on fresh cranberries. It’s not until you cook them (with plenty of sugar) that they morph into a deliciously tangy and juicy berry.
I still have another cup or so of fresh cranberries left so trying to figure out what to make next. There is always a ‘mock cherry pie which I find absolutely intriguing. Maybe I can craft an Impossibly Easy Mock Cherry Pie? :-)