Emergency banana on biscuit

My wife is the MacGuyver of pinch cooking. So what if the strawberries turned into moldy werewolves? We didn’t need ’em anyway. She whipped up the next best thing.

If there’s two things in great supply in our kitchen, it’s bananas and Bisquick. You may have heard of my fondness for idiot-proof baking mixes, and the Bisquick delivered last night.

Emergency banana on biscuits (E.B.O.B., a.ka., “bananas foster shortcake”)

What you’ll need:  2 2/3+ cups Bisquick (you’ll see why “+” later), 3 tbsp melted butter, 1/2 cup milk, 1/2 cup sugar plus 2 tbsp sugar, 8 oz strawberries (washed, hulled and sliced), 2 large bananas, 1/4 cup butter (1/2 stick), vanilla extract (to taste), 1/4 cup brown sugar

The following instruction provided by the Wife due to incorrect measurements and instructions left by the Husband:

1.  Add 1/2 cup sugar to strawberries, cover and allow to set until juicy.

2.  Melt the butter, adding the Bisquick, milk and sugar.  On the Bisquick box, you’ll see that shortcakes really only require 2 tbsp of sugar.  I wasn’t paying attention and thought that the 1/2 cup sugar for the strawberries went into the shortcakes.  So the shortcakes were sweeter than usual, but you really only need 1 tbsp. Also, I used skim milk, and my batter was very runny, so I had to keep adding Bisquick. That’s why we ended up with a shiteload of shortcakes.

3.  Stir that mo’fo.

4.  Drop globs onto a non-greased cookie sheet and cook at 425 for 10 to 12 minutes.

5.  We let our strawberries sit too long.  So now you remove the strawberries from the fridge and swear when you discover they’re moldy.

6.  Weep for perished fruit.

7.  Improvise:  In a fry pan, melt 1/2 stick (I like salted) over med high heat, add vanilla, brown sugar, and sliced bananas.  Stir until sugar starts to carmelize.

8.  Pour over shortcake and top with whipped cream.

9.  Eat.  Leave none for husband.  🙂

I think it should be renamed bananas foster shortcake.

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