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

a warm place until doubled, about 1 hour.

Punch down dough. Roll dough into walnut-size balls. Combine cinnamon and sugar in a bowl. Dip balls in melted butter or margarine and roll in cinnamon-sugar mixture. Pile loosely in an ungreased tube pan. Let rise until doubled, about 30 minutes.

Preheat oven to 400F (205C). Bake about 10 minutes. Lower temperature to 350F ( 175C) and continue baking 30 minutes until golden. Loosen edges with a knife and turn out onto a plate. Rolls can be plucked off one at a time. Makes 1 large pan of rolls.

SWEDISH CINNAMON TWISTS

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

1 tablespoon sugar

1/4 cup lukewarm water 110F (45C)

1 cup buttermilk

1/4 teaspoon baking soda

1/4 cup butter or margarine, melted

2 eggs, beaten

4 to 5 cups HOT ROLL MIX, page 17

Cinnamon Filling, below

3 tablespoons butter, melted

Powdered-Sugar Glaze, below

Cinnamon Filling

1/2 cup brown sugar, packed

1/2 teaspoon ground cinnamon

1/2 cup chopped nuts

Powdered-Sugar Glaze

1-1/2 cups sifted powdered sugar

1/2 tablespoon butter or margarine, melted

2 tablespoons hot water In a cup, dissolve yeast and sugar in water. Set aside. Bring buttermilk to a boil; it should curdle. Add baking soda and 1/4 cup melted butter or margarine. Add eggs. When mixture is lukewarm, add dissolved yeast. Stir in 4 cups HOT ROLL MIX until the soft dough forms a ball. On a floured surface, knead 5 minutes. Add more HOT ROLL MIX if necessary to make a soft dough. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover and let rise until doubled, about 1 hour.

Grease 2 baking sheets. Combine ingredients for Cinnamon Filling. Punch down dough. Roll out to 12” x 10”. Brush dough with 3 tablespoons melted butter. Sprinkle Cinnamon Filling lengthwise over half of dough to within 1/2 inch of long edge. Fold in half lengthwise to cover filling. Seal edges. Cut dough into 18 strips about 3/4 inch wide. Twist each strip twice and place 1 inch apart on prepared baking sheets.

Cover; let rise until doubled, 30 to 40 minutes. Preheat oven to 375F (190C). Bake 10 to 12 minutes. Combine ingredients for Powdered-Sugar Glaze; brush on warm rolls. Makes 18 twists.

Swedish Cinnamon Twists

SUNSHINE COFFEE CAKE

A moist muffin-textured cake with a limitless number of variations.

3 cups QUICK MIX, page 21

1/3 cup sugar

1 egg, slightly beaten

1 cup milk or water

1 teaspoon vanilla extract

Cinnamon Crumble Topping, below

Cinnamon Crumble Topping

1/3 cup all-purpose flour

1/2 cup dry breadcrumbs or cookie or cake crumbs

1/2 cup brown sugar, packed

1 teaspoon ground cinnamon

1/4 cup butter or margarine

Preheat oven to 350F (175C). Spray an 8-inch-square pan with vegetable cooking spray. In a medium bowl, combine QUICK MIX and sugar until evenly distributed. In a small bowl, combine egg, milk or water and vanilla. Stir until just blended. Add liquid ingredients all at once to the dry ingredients. Fold mixture together until blended. Prepare Cinnamon Crumble Topping. Spread half the batter in the prepared pan. Spread half of topping over the batter. Top with remaining batter and topping. Bake 40 to 50 minutes. Makes one 8-inch cake.

Cinnamon Crumble Topping

In a medium bowl combine flour, crumbs, brown sugar and cinnamon. With a pastry blender, cut in butter or margarine until mixture is crumbly.

Variations

Fruit Crumble Topping—Prepare 1-1/2 cups sweetened, sliced fresh or frozen fruit. Spread over first half of batter and top with Cinnamon Crumble Topping as in basic recipe.

Apple Crumble Topping—Add 1-1/2 cups peeled, chopped apples and 1/2 cup raisins to Cinnamon Crumble Topping. Spread mixture on top before baking for a crusty topping, or on bottom of pan for a moist coffeecake.

Date-Nut Topping—Omitit Cinnamon Crumble Topping. In a bowl, combine 1 cup brown sugar and 1/4 cup all-purpose flour. Mix in 1/2 cup chopped nuts, 1/2 cup pitted dates and 1 teaspoon vanilla. Cut in 1/4 cup butter or margarine until mixture is crumbly.

Chocolate Swirl Topping—Omit Cinnamon Crumble Topping. Melt 1/3 cup semisweet chocolate chips in a small saucepan. In a bowl, combine 1/3 cup flaked coconut, 1/4 cup chopped nuts, 1/4 cup sugar and 1 tablespoon melted butter or margarine. Pour coffeecake batter into prepared pan. Spoon melted chocolate over batter. With a knife, cut through batter several times for a marbled effect. Sprinkle coconut mixture over the top, and bake as directed.

If you create your own toppings you will have a different treat for each day of the week.

BUTTERMILK WAFFLES

All waffles should be like these—light, crisp and golden outside, tender and moist inside.

2-1/2 cups BUTTERMILK PANCAKE & WAFFLE MIX, page 25

2 cups water

3 eggs, separated

1/4 cup vegetable oil

Variation

Nut or Berry Waffles—Add 1/2 cup chopped pecans or dried blueberries to batter.

WHOLE-GRAIN WAFFLES

Separating the eggs and folding in the egg whites guarantees a light, fluffy waffle.

3 cups WHOLE-GRAIN PANCAKE MIX, page 26

3 cups buttermilk

3 eggs, separated

1/4 cup melted butter or vegetable oil

Preheat waffle baker. In a large bowl, combine BUTTERMILK PANCAKE & WAFFLE MIX, water, egg yolks and oil. Beat with a wire whisk until just blended. In medium bowl, beat egg whites until stiff. Fold into egg-yolk mixture. Bake according to waffle-baker instructions. Makes 3 or 4 large waffles.

Preheat waffle baker. In a large bowl, combine WHOLE-GRAIN PANCAKE MIX, buttermilk, egg yolks and melted butter or oil. Beat with a wire whisk until just blended. In medium bowl, beat egg whites until stiff. Fold into egg-yolk mixture. Bake according to waffle-baker instructions. Makes 3 or 4 large waffles.

QUICK PANCAKES

Light, crisp and brown outside, moist and tender inside.

2-1/4 cups QUICK MIX, page 21

1 tablespoon sugar

1 egg, beaten

1-1/2 cups milk or water

Combine QUICK MIX and sugar in a medium bowl. Mix well. Combine egg and milk or water in a small bowl. Add all at once to dry ingredients. Blend well. Let stand