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

Country Dumplings—Drop dough by tablespoonfuls over top of boiling beef or chicken stew. Boil gently 10 minutes uncovered. Cover and cook over medium-high heat 10 more minutes, until completely cooked. Makes 12 dumplings.

Preheat oven to 450F (230C). Grease a baking sheet. Combine QUICK MIX and milk or water in a medium bowl. Stir until just blended. Drop dough by tablespoonfuls onto prepared baking sheet. Bake 10 to 12 minutes, until golden brown. Makes 12 large drop biscuits.

Orange Biscuits—Add 1 tablespoon grated orange peel. If desired, substitute 2 tablespoons orange juice for part of milk or water.

Fruit Cobbler—Spoon dough over top of hot, sweetened fruit or berries and bake in an 8-inch-square pan about 20 to 25 minutes until golden brown.

NEVER-FAIL ROLLED BISCUITS

These light biscuits separate into layers.

3 cups QUICK MIX, page 21

2/3 cup milk or water

Variations

Cinnamon Rolls—Preheat oven to 400F (205C). Roll out dough to a rectangle. Brush with melted butter. Sprinkle with brown sugar and cinnamon. Roll dough like a jelly roll and cut into 1/2-inch slices. Bake 10 to 15 minutes. Glaze with mixture of powdered sugar and a few drops of water.

Pizza—Use dough as crust for 12 individual pizzas or two 12-inch pizzas. Pat dough to 1/8-inch thickness. Top with tomato sauce, spices, cheese, meat and choice of toppings.

Preheat oven to 450F (230C). Combine QUICK MIX and milk or water in a medium bowl. Blend. Let dough stand 5 minutes. On a lightly floured board, knead dough about 15 times. Roll out to 1/2-inch thickness. Cut with a floured biscuit cutter. Place about 2 inches apart on ungreased baking sheet. Bake 10 to 12 minutes, until golden brown. Makes 12 large biscuits.

Meat Pinwheels—Preheat oven to 450F (230C). Roll out dough to a rectangle. Chop cooked meat and combine with gravy. Spread over dough. Roll dough like a jelly roll and cut into 12 1-inch slices. Bake 10 to 12 minutes. Serve with gravy, soup or cheese sauce.

Pot Pie—Use as the top crust of a chicken or meat pot pie.

CREAM CHEESE SWIRLS

Smooth and delicious.

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

2 tablespoons butter or margarine, melted

1/2 cup brown sugar, packed

2 teaspoons ground cinnamon

Cream-Cheese Filling, below

Sweet Glaze, below

Cream-Cheese Filling

1 (8-oz.) pkg. cream cheese

6 tablespoons sugar

1 egg, slightly beaten

1/2 teaspoon lemon extract

Combine all ingredients.

Sweet Glaze

2 cups sifted powdered sugar

1/2 teaspoon vanilla or lemon extract

About 4 tablespoons milk

Combine all ingredients.

In a large bowl, dissolve yeast in water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Stir well. Add HOT ROLL MIX to make a soft, but not too sticky, 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 in bulk, about 1 hour. Generously grease 2 baking sheets.

Prepare Cream-Cheese Filling. Punch down dough. Let stand 10 minutes. On a floured surface, roll dough to 12” x 24”, about 1/4 inch thick. Brush with melted butter or margarine. Sprinkle brown sugar and cinnamon over butter. Roll dough like a jelly roll. Cut into 1-inch slices. Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until doubled in bulk, 30 to 60 minutes.

Preheat oven to 375F (190C). With a tablespoon, press a deep indentation in the center of each bun. Fill each indentation with 3 tablespoons Cream-Cheese Filling. Bake 20 to 25 minutes, until golden brown. Prepare Sweet Glaze. Drizzle glaze on warm buns. Makes about 24 rolls.

CRESCENT ROLLS

Buttery, rich and golden.

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

2 tablespoons butter or margarine, softened

It’s nice to brush orange marmalade on top of buttered wedges before rolling into crescents.

In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Blend well. Add more HOT ROLL MIX to make a soft, but not too sticky, dough. Knead 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 in bulk, about 1 hour. Generously grease baking sheets. Punch down dough. Divide in half. Let stand 10 minutes.

On a lightly floured surface, roll out each half to a 12-inch circle. Brush each circle with 1 tablespoon soft butter or margarine. Cut each circle into 16 pie-shaped wedges. Roll up each wedge from the wide end. Place point-side down in a crescent shape on prepared baking sheets. Cover and let rise again until doubled in bulk, 45 to 60 minutes. Preheat oven to 400F (205C). Bake 15 to 20 minutes, until golden brown. Makes 32 rolls.

ENGLISH MUFFINS

Toast lightly and top with butter, honey or jam.

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

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

1/4 cup butter or margarine, melted

4 to 4-1/2 cups HOT ROLL MIX, page 17

3 tablespoons cornmeal

Butter or margarine

Split muffins before toasting. With a fork pierce muffin from the side to the middle. Gently pry apart.

In a large bowl, dissolve yeast in water. When yeast bubbles, add butter or margarine and 3 cups HOT ROLL MIX. Blend well. Add more HOT ROLL MIX until dough is firm. On a lightly floured surface, knead dough 5 minutes, until smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 30