In large bowl mix the Milk, Peanut Butter, and vanilla until smooth and silky
Mix in the Bisquick and continue until uniform
Shape dough into 1 1/4 inch balls. Roll the balls in sugar. Place on ungreased cookie sheet about 2 inches apart.
Bake 8 to 10 minutes checking the bottoms so they are slightly golden brown, not dark. Then remove them from the oven and transfer to a cool cookie sheet. Immediately push kisses into the baked balls. They are soft and should squish down as the kiss is pushed into it.
Chocolate will warm and become soft. Don't knock the tops of the kisses off. Allow to cool and the chocolate reset.
Submitted by Rick Beach. Homemade All-Purpose Biscuit Mix. Make your own Bisquick or All-purpose mix. For use in any Dutch Oven Recipe calling for Bisquick or other similar commercially available product. Better because you make it homemade. You know what ingredients are in the mix. You can alter the Shortening to use Crisco or Butter, or a combination of the two based on your preference. Mix up a dry batch at home. Store for several days in zip lock bags. Great to prepare at home for camping trips.
Just add cold water, or cold milk for richer biscuits. To prepare to bake. Add small amounts of liquid until you reach your desired consistency. Never over mix any type of biscuit dough.
All-Purpose Biscuit Mix (Better than Store bought)
Stir together flour, baking powder, salt, and sugar. Sift together 2-3 times in a large bowl.
Cut in shortening with two knives or pastry cutter until the mixture is the consistency of cornmeal.
Add Powdered Buttermilk and Powdered milk and mix uniformly to create your dry All purpose mix. Store in a Zip Lock Bag and keep in the fridge for 2 weeks
Use in recipes that call for Bisquick or all-purpose mix. Add small amounts of cold water, cold milk, cold buttermilk, or other liquid required in your Dutch Oven Recipe.
For Regular Biscuits: To get your desired biscuit consistency, use cold milk, cold water, or cold buttermilk. Canned milk and reconstituted powder milk work too. (Milk makes richer biscuits) Don’t over mix.
Form biscuits. Cover and let stand at room temperature for 15 minutes to rise a little before baking.
Bake biscuits in a pre-heated “hot” oven at 450° for about 15 minutes or until golden brown
Set Bread machine to “Quick” and “Dough” (Traditional dough making methods can be used)
Dry mix the Flour, 2 Tbsp sugar, and 1 1/2 tsp salt. Pour into bread machine. Pour to create a volcano type peak of flour. Spoon the yeast into a little depression in the peak of flour. Gently pour the warm water around the base of the flour. Start bread machine and let it cycle through the mix and rise cycles (Normally 45 minutes)
In a separate bowl mix the Apple Pie Filling, 3 Tbsp Sugar, Cinnamon, and 1/4 tsp salt. Set aside.
When the bread machine dough mix and rise cycles are complete remove the dough. Let dough rest on a lightly floured surface.
In a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
Cut dough into 9-12 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb or finger. Twirl the dough on your finger, thumb, or knife handle, to enlarge the hole to the size you like. Do not over do it though.
Cover the shaped bagels with a clean cloth, and let rest for 10 minutes.
Cover cookie sheet (or Dutch Oven) with wax paper and lightly spray oil. Sprinkle covered cookie sheet (or Dutch Oven) with cornmeal. Set oven or coals for Dutch Oven for a baking temperature of 375°
Transfer the raw dough bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange the boiled bagels on the prepared cookie sheet or the Dutch Oven. Brush tops with egg white. Spoon a generous glob of Apple Pie filling into the center hole of each bagel.
Bake in a preheated 375°F oven or Dutch Oven, for 20 to 25 minutes, until well browned.
Best served warm with butter melted. Pulled wax paper and bagels off the cookie sheet and onto a wire rack to cool. Remove from baking wax paper when cooled with a spatula (don't loose the apple filling) and place on clean waxed paper. Seal in zip lock or small loaf bags once completely cooled. To serve, warm first (microwave about 25 seconds) and serve with melted butter on top.
This is a basic Bagel Dough recipe. You can experiment with whole wheat flour, Agave in place of sugar, and a variety of toppings and ingredients such as cheese, seeds, raisins, cranberries, etc.