Make-A-Mix by Karine Eliason (a book to read .txt) 📗

until mixture forms a ball and leaves side of pan. Remove from heat. Add eggs 1 at a time, beating well after each addition. Beat in almond extract. Spread mixture over pastry. Bake 40 to 45 minutes in preheated oven until golden brown. Cool 5 minutes. Prepare Kringle Icing. Spread over filling. Sprinkle with almonds. Cut into 1-1/2-inch slices. Makes about 6 servings.

Kringle Icing

Combine all ingredients, beating until smooth.

1 Roll dough on a large baking sheet. Crimp and shape edges.

2. Spread frosting over baked filling. Cut Kringle diagonally.

BUTTERSCOTCH BUTTER BALLS

Finger-lickin’ good!

1 tablespoon active dry yeast or 1 (1/4-oz.) package

1-1/2 cups lukewarm water 110F (45C)

2 eggs, beaten

1/4 cup vegetable oil or melted margarine

5 to 6 cups HOT ROLL MIX, page 17

1 (3-oz.) pkg. regular butterscotch pudding

1 cup butter or margarine, melted

1 cup brown sugar, packed

1 (1-1/2-oz.) pkg. pecans, chopped

2 teaspoons ground cinnamon

Sprinkle on butterscotch pudding, pour mixture over rolls.

In a large bowl, dissolve yeast in water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Stir well. Add more HOT ROLL MIX to make a soft dough. Knead about 5 minutes, until dough is smooth. 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, about 1 hour.

Punch down dough. Divide into 48 balls. Place balls on a baking sheet. Cover with plastic wrap and freeze. When frozen, transfer to bags for storage in freezer. Use within 1 to 2 months.

About 8 hours before serving, or the night before, place 24 frozen balls in each of 2 unbuttered Bundt pans. Sprinkle half of butterscotch pudding on each pan of frozen rolls. Combine melted butter or margarine and brown sugar in a small bowl. Pour half of mixture over each pan of rolls. Sprinkle pecans and cinnamon over each pan.

Cover with towels and let rise about 8 hours or overnight. Preheat oven to 350F (175C). Bake about 30 minutes, until golden brown. Makes 2 butterscotch rings.

CINNAMON ROLLS

The family’s breakfast favorite. Watch them disappear!

1 tablespoon active dry yeast or 1 (1/4-oz.) package

1-1/2 cup lukewarm water 110F (45C)

2 eggs, beaten

1/4 cup vegetable oil or melted margarine

5 to 6 cups HOT ROLL MIX, page 17

2 tablespoons butter or margarine, melted

1/2 cup brown sugar, packed

2 teaspoons ground cinnamon

1/2 cup raisins, if desired

1/4 cup chopped nuts, if desired

Sweet Glaze, below

Sweet Glaze

2 cups sifted powdered sugar

1/2 teaspoon vanilla extract

About 4 tablespoons milk

In a large bowl, dissolve yeast in water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Stir well. Add more HOT ROLL MIX to make a soft dough. Knead about 5 minutes, until dough is smooth. 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, about 1 hour.

Grease 2 baking sheets. Punch down dough. Let stand 10 minutes. On a lightly floured surface, roll out dough to 12” x 24” about 1/4 inch thick. Brush surface with butter or margarine. Sprinkle on brown sugar, cinnamon and raisins and nuts, if desired. Roll dough like a jelly roll and cut into 24 1-inch slices. Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until doubled, 30 to 60 minutes. Preheat oven to 375F (190C). Bake 20 to 25 minutes, until golden brown. Prepare Sweet Glaze, and brush on warm rolls. Makes about 24 rolls.

Sweet Glaze

In a small bowl combine powdered sugar, vanilla and enough milk to make a thin mixture.

WHOLE-WHEAT CINNAMON ROLLS

Incredible flavor and texture.

2 tablespoons active dry yeast or 2 (1/4-oz.) packages

1-1/2 cups lukewarm water 110F (45C)

2 eggs, beaten

1/3 cup melted butter or vegetable oil

5 to 6 cups WHOLE-WHEAT HOT ROLL MIX, page 18

Cinnamon Butter, below

Caramel Topping, below

Cinnamon Butter

5 tablespoons butter or margarine, melted

1 teaspoon ground cinnamon

1/2 cup packed brown sugar

3/4 cup raisins

1/2 cup chopped nuts

Caramel Topping

1 cup whipping cream

1/2 cup packed brown sugar

1/2 cup chopped nuts

In a bowl, dissolve yeast in water. Blend in eggs and butter or oil. Add 5 cups WHOLE-WHEAT HOT ROLL MIX. Stir well; let rest 2 minutes. Add more HOT ROLL MIX to make a soft dough. Knead 7 to 10 minutes. Put dough in buttered bowl and turn to butter top. Cover with damp towel and let rise until doubled, about 1 hour.

Combine ingredients for Cinnamon Butter; set aside. Combine ingredients for Caramel Topping; spread in 15” x 10” baking sheet. Punch down dough. Let rest 10 minutes. On a floured surface, roll dough to 12” x 20” about 1 inch thick. Spread with Cinnamon Butter. Roll dough tightly. Cut into 20 slices. Place on prepared baking sheets. Cover. Let rise until doubled, 30 to 50 minutes. Preheat oven to 375F (190C). Bake 20 to 25 minutes. Cool. Invert rolls onto platter. Serve warm. Makes 20 rolls.

Cool rolls 5 minutes. Invert onto a platter. Serve warm.

PLUCKIT

A fun pull-apart bread for snacking or mealtime.

1 tablespoon active dry yeast or 1 (1/4-oz.) package

1-1/2 cups lukewarm water 110F (45C)

2 eggs, beaten

1/4 cup vegetable oil or melted margarine

5 to 6 cups HOT ROLL MIX, page 17

3 teaspoons ground cinnamon

3/4 cup sugar

1/2 cup butter or margarine, melted

Variation

To make a coffee cake, roll the balls of dough in cinnamon-sugar mixture, then in 1/2 cup chopped nuts.

In a large bowl, dissolve yeast in water. Blend in eggs and oil or margarine. Add 5 cups of HOT ROLL MIX. Stir well. Add more HOT ROLL MIX to make a soft dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl.

Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in