Make-A-Mix (31 page)

 

Lightly grease 2 baking sheets. In a large bowl, dissolve yeast in lukewarm water. Stir in eggs and butter or margarine. Add sugar, potato flakes and milk. Blend well. Mix in 4-1/2 cups HOT ROLL MIX. Add additional MIX to make soft, but not too sticky, dough. Turn out on a lightly floured surface. Knead about 5 minutes, until dough is smooth and satiny. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.

 

Punch down. On a lightly floured surface, roll out dough about 1/4 inch thick. Cut with a floured doughnut cutter. Place on prepared baking sheets. Cover and let rise until doubled in bulk, 30 to 40 minutes. In a deep-fryer or electric skillet, heat 1/2 inch of oil to 375F (190C). Fry doughnuts about 1 minute on each side until golden brown. Drain on paper towels. Brush warm doughnuts with Vanilla Glaze. Makes about 30 doughnuts.

 

 

 

Pour water in a large bowl. Sprinkle yeast over water; stir until dissolved. Let stand about 5 minutes. Stir in oil. Add 3 cups HOT ROLL MIX to make a soft dough. Sprinkle 1/4 cup additional HOT ROLL MIX on board. Turn out dough and knead 15 times. Clean and grease bowl. Place dough in bowl and turn to grease top. Cover and let rise in a warm place about 20 to 30 minutes or until doubled in size.

 

Preheat oven to 425F (220C). Punch down dough. Grease one 16-inch pizza baking pan. Pat dough on prepared pan forming a shallow rim around edge. Bake on lowest rack of oven for 3 to 6 minutes or until edges start to brown. Remove. Add sauce and topping. Bake 10 to 15 minutes until cheese is melted and sauce is hot. Makes 4 to 6 servings.

 

 

 

In a medium bowl, beat egg yolks until pale. Stir in BUTTERMILK PANCAKE AND WAFFLE MIX, cardamom, if desired, water and 2 tablespoons melted butter until blended. In a medium bowl, beat egg whites until stiff but not dry. Fold into egg yolk mixture.

 

Generously butter each Aebleskiver cup. Heat according to manufacturer's instructions. Fill each cup 3/4 full with batter. Cook until bubbly and set around edge, about 1-1/2 minutes. Turn 1/4 turn with a fork or wooden pick to brown other side. Continue 1/4 turns each 15 to 30 seconds until lightly browned and a wooden pick inserted in center comes out clean. Dust with powdered sugar for garnish, if desired. Serve warm. Makes about 20 Aebleskivers.

 

1. Butter each cup, heat until butter bubbles.

 

2. With wooden pick or fork, turn 1/4 turn until browned on all sides.

 

 

 

 

 

 

In a deep-fryer, heat oil to 375F (190C). In a medium bowl, combine QUICK MIX, sugar, cinnamon and nutmeg. Blend well. In a small bowl, mix together vanilla, egg and milk or water. Add all at once to dry ingredients. Stir until well blended. On a lightly floured surface, knead dough about 10 minutes. Roll out to 1/2-inch thickness and cut with a floured doughnut cutter.

 

Fry in hot oil about 1 minute on each side, until golden brown. Drain on paper towels. While doughnuts cool slightly, prepare Vanilla Glaze. Dip warm doughnuts in glaze. Makes about 12 doughnuts.

 

Vanilla Glaze

 

Combine all ingredients.

 

You can also bake scones at 400F
(
205C
)
for 10 to 12 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Put QUICK MIX in a large bowl. Add eggs, honey and whipping cream. Mix with fork just until blended and ball forms. Turn out dough onto a generously floured surface. Flour your hands and gently pat or press dough only until it holds together. Cut dough in half. Pat each half into a circle about 1/2-inch thick. Cut each circle into quarters.

 

Preheat an ungreased griddle or skillet over medium-low to low heat. Gently place scones on hot griddle. When bottoms are lightly browned and scones rise slightly, 8 to 10 minutes, turn and brown other side, 6 to 8 minutes. Serve hot with Peach Devonshire Cream. To preserve their tender texture, pull scones apart with a fork or your fingers. Do not cut with a knife. Makes 8 scones.

 

Peach Devonshire Cream

 

In bowl of electric mixer, combine whipping cream and brown sugar. Let stand 2 or 3 minutes. Whip cream mixture until firm peaks form. Gently stir in sour cream and peaches. Spoon into a medium serving dish. Cover and refrigerate. Serve cold. Makes about 2-1/2 cups.

 

 

 

Preheat oven to 400F (205C). Spray muffin pans with vegetable cooking spray. In a medium bowl, combine MUFFIN MIX, nuts and cloves. Combine apples, egg and butter, margarine or oil and milk in a medium bowl. Add all at once to dry ingredients. Stir until just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18 to 20 minutes until golden brown. Makes 10 large muffins.

 

 

 

Preheat oven to 425F (220C). Spray muffin pans with vegetable cooking spray. In a bowl, combine MUFFIN MIX and GRANOLA MIX. In a bowl, combine egg, butter and milk. Add all at once to dry ingredients. Stir until moistened. Fill muffin pans 2/3 full. Bake 15 to 20 minutes. Makes 9 large muffins.

CAKES

 

D
on't want the fuss and mess of making a cake from scratch? Try the ultimate dessert convenience—SNACK CAKE MIX. Although the recipes that use this mix describe two steps for the convenience of beginners, you can mix all of the ingredients in the baking pan to save time, effort and dishwashing. Most of the cakes do not need frosting or they create their own frosting while baking. The Carrot Snack Cake gives you the option of substituting a jar of baby-food carrots for the grated carrots in the recipe, making it even easier to prepare.

 

Boston Cream Pie is another old-time favorite that is always welcome. The tender yellow cake is accented with a cream filling and chocolate frosting. Special occasions require a fitting dessert. We often celebrate birthdays with Mom's Spumoni Cake.

 

When you long for a sinfully delicious, rich dessert make Mississippi Mud. It doesn't have great eye appeal, but the taste is unequaled.

 

 

 

Preheat oven to 325F (165C). Pour SNACK CAKE MIX into ungreased 8- or 9-inch-square baking pan; set aside.

 

In a small bowl, combine egg, oil, applesauce, cinnamon, allspice and cloves, beating with a fork to blend. Stir into SNACK CAKE MIX until smooth and blended. Stir in nuts and raisins. Bake 35 to 45 minutes until a wooden pick inserted in center comes out clean. Cool. Makes 9 servings.

 

 

 

Preheat oven to 350F (175C). Pour SNACK CAKE MIX into ungreased 8- or 9-inch-square baking pan.