Cookin' With Leo
Well now, since I’m getting’ old and I don’t keep up with the entire goings on in this old world, which is only just a bit older than me. Don’t really need to keep up since I probably was there when whatever happened, happened. My Dear Sweet Italian Fairy Godmother and Aztec Annie keep me up to date on things very old, after all Aztec Annie was around before the Spanish Conquistadors went looking for the Fountain Of Youth. She never even let the Aztecs ever find it so that is why they decided to end the world in 2012. I guess they figured if nobody found it by then maybe the gods would point it out for all eternity to use to keep all us earthlings alive from then on. Well that is just a thought.
And, beside that My Dear Sweet Italian Fairy Godmother was around when Julius met his Waterloo or whatever, so to speak. When that happened she broke into the Roman Catacombs and found all of his Kitchen Concubines’ Classic Concoctions and has been passing all that interesting Italian information on to me in bits and spurts. She has given me enough now to keep all them saints and angels transfixed forever. Sure do hate to brag, don’t I? Well anyway here is something from way back whenever, when I was just a pup so to speak. This is a Bisquick™ recipe what goes back to the ‘30s or somewhere thereabouts, whenever.
Here is what you need:
2/3 cup milk
2 tblspns butter, melted
2 cups Original Bisquick mix
1/3 cup sugar
And here is how you do it:
Heat the oven to 400 degrees
Lightly spread a bit of butter on the bottoms of a 12 size muffin pan
In a medium mixing bowl, beat the milk, butter, egg, Bisquick mix, and sugar together until blended
Spoon the mix into the muffin pan, dividing equally in all 12 sections
Bake for 15 to 18 minutes until golden brown
Serve warm with a pat of butter and jam on each muffin and lots of good Coffee.
Take Care Now, Ya’heah!
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