Bisquick, sour cream, 7up and butter!.... These are excellent!!!! So easy and soooo good! Will be making these from now on! Recipe is hard to find so here it is: 7 Up Biscuits 4 cups Bisquick 1 cup sour cream 1 cup 7-up 1/2 cup melted butter Mix bisquick, sour cream and 7 up. Melt butter in bottom of cookie sheet pan, and put shaped biscuits in, then Bake at 425 until golden

This is yummy and I am sure you can make in muffin cups....just pay attention to the cooking time. I would test with a toothpick after 12 minutes....depending of course on how large your muffin tins are. Cake: • 1/2 Cup shortening • 1/2 tsp. salt • 1 1/2 Cups brown sugar, packed • 1 egg • 2 tsp. PURE VANILLA EXTRACT • 1 tsp. baking soda • 1 Cup buttermilk • 2 Cups flour, sifted • 1 1/2 Cups pears, peeled and diced into 1/4-1/2 inch cubes Topping: • 1/4 Cup CINNAMON SUGAR • 2 TB. CRYSTALLIZED GINGER, finely chopped Preheat oven to 350°. Grease a 9x13 glass pan and set aside. Stir the baking soda into the buttermilk and set aside. Cream the shortening, salt, and brown sugar until light and fluffy. Add the egg and VANILLA; mix well. Alternately add the buttermilk mixture and flour to the mixing bowl, beating well after each addition. Fold in the pears and pour into the greased pan. Mix together the CINNAMON SUGAR and chopped CRYSTALLIZED GINGER. Sprinkle evenly over the top of the cake. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Oh! Well, you got the answer for the oil question. It sounds like you had a good result. So, on that theme, I have a few touchpoints. I learned to make cakes out of whatever, when they were the only sweets we had (muffins structurally being cakes). Sometimes, the only fat I had was oil, but I wasn’t using recipes. The rule is if it looks like cake batter, tastes like cake batter, and you didn't forget to put in some baking powder, it's a cake. So with whichever fat, one adjusted as needed. I might put in an extra egg for the water, richness (it was low viscosity cooking oil, not olive) and structure (glue). Muffins, being smaller and weighing less are more tolerant. Early in my time having to do all the Passover cooking by myself, I learned that the kind of fat doesn't matter for the structure in the matzah balls. I think it was Cloudswift who explained that the relative amount of fat was small enough that it just didn't make a difference if it was a couple tablespoons of schmaltz or oil, making vegan easy (though the flavor part requires adjustment). Of course, with dumplings of any kind, the biggest difference is in how they're cooked, whether they become fluffy or leaden or chewy. A group of us were making cookies en masse for a fundraiser, and when we ran out of solid fat, one of the gals subbed oil in a couple of recipes. They ran all over the pans in puddles. If they'd been contained, like in a muffin pan, they might have been okay, but there was nothing to hold them together on sheet pans. Drop cookies are meant to spread and flatten as the fat melts, but with oil, which is already liquid, they just spread and spread. Cut cookies are drier and not supposed to spread, though eggs and/or baking powder will make them puff, which means they get a little bigger sideways, too. They set their shapes pretty quickly, before the fat melts. Oil substitute (there may be recipes developed using oil that work better), while better than in drop cookies, again, spreads too fast for the shapes to set. In enriched breads, for the most part, it's like the matzah balls--too small a percentage to make much difference. I prefer solid vegetable shortening (which I usually hate) or baking sticks (“vegan butter”). Butter in the same proportion is too rich and makes the crumb heavy, and almost greasy-seaming. I'm sure that could be adjusted. I've only used olive oil in pizza crust, but EVOO (in quantity similar to enriched bread, not a spoonful) does give the kind of butteriness you spoke of, without being heavy,. For regular breads, lighter oil works fine, but one uses less. Since the liquid in bread is adjusted by feel, depending on how damp the flour (and air) are, I don't know if there's a specific compensation. Many enriched bread recipes call for oil to begin with. One could check the proportions in a few to make a good estimate of how much to substitute for solid fat. I recently made a recipe that called for oil, where I thought the crumb could be more tender, but I think the recipe was meant to be easy to remember, with no fractions, rather than optimized for the best loaf. I hope some of this is what you were looking for. Happy New Year.

I have had her recipe for a very long time and made them way back when I had my own rhubarb. I don't have rhubarb any more and have not seen any in the stores. I think it is too late in the season here for it. Sue