Make-A-Mix (28 page)

 

 

 

Mexican Corn Bread—Add 1 (4-oz.) can chopped roasted green chiles and 1/2 cup shredded Cheddar cheese.

 

Prepare Honey Butter. Preheat oven to 350F (175C). Butter a 9-inch-square baking pan. Put QUICK MIX, cornmeal and sugar in a medium bowl and stir to blend. Combine eggs with milk or water in a small bowl. Add all at once to dry ingredients. Blend. Add melted butter or margarine and stir to blend. Fill prepared pan. Bake 35 to 40 minutes until golden brown. Cut into 2-1/2-inch squares. Serve hot with Honey Butter. Makes 8 to 10 servings.

 

Honey Butter

 

Combine butter, honey and egg yolk in a deep bowl. Beat with electric mixer 10 minutes. Store in refrigerator. Makes about 1-1/2 cups.

 

Clockwise from top: Crispy Breadsticks, page 253, Orange Butterflake Rolls, page 261, Banana-Nut Bread, page 236, Homemade White Bread, page 231.

 

 

 

Preheat oven to 350F (175C). Grease one 9” x 5” loaf pan or two 7” x 3” loaf pans; set aside. In a small bowl, pour boiling water over dates. Let stand 5 minutes. In a medium bowl, combine eggs, SWEET QUICK-BREAD MIX, vegetable oil, vanilla and nuts, stirring to blend. Stir in date mixture.

 

Pour into prepared pan or pans. Bake 60 to 65 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool 5 minutes. Turn out of pan or pans. Cool. Makes 1 or 2 loaves.

 

 

 

Preheat oven to 325F (165C). Grease one 9” x 5” loaf pan or two 7” x 3” loaf pans; set aside. Combine orange juice and cranberries in blender. Process on chop 4 or 5 seconds. In a bowl, combine eggs, SWEET QUICK-BREAD MIX, vegetable oil, orange peel and orange juice mixture, stirring to blend.

 

Pour into prepared pan or pans. Bake 60 to 70 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool on rack 5 minutes. Turn out of pan or pans. Cool. Makes 1 or 2 loaves.

 

 

 

 

 

 

 

 

Preheat oven to 325F (165C). Grease one 9” x 5” loaf pan or two 7” x 3” loaf pans; set aside. In a medium bowl, combine all ingredients except Lemon Glaze, stirring to blend. Pour into prepared pan or pans.

 

Bake 60 to 75 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes. Turn out of pan. Cool right-side up on rack. Spoon Lemon Glaze over bread. Makes 1 or 2 loaves.

 

 

 

 

 

 

 

 

 

Lemon Glaze

 

In a small bowl, stir sugar and lemon juice until smooth.

 

 

 

 

 

Preheat oven to 350F (175C). Grease one 9” x 5” loaf pan or two 7” x 3” loaf pans; set aside. In a bowl, combine SWEET QUICK-BREAD MIX, vegetable oil, pumpkin, eggs, milk or juice, cinnamon, nutmeg and cloves until blended. Add nuts and raisins. Pour into prepared pan or pans.

 

Bake 55 to 60 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool 5 minutes. Turn out of pan. Cool right-side up on rack. Prepare topping To serve, cut into 1/2-inch slices; spread each with Cinnamon Whipped Topping. Makes 1 or 2 loaves.

 

 

 

 

Cinnamon Whipped Topping

 

In a medium bowl, whip cream until soft peaks form. Gently stir in cinnamon and powdered sugar. Refrigerate until served. Makes about 2 cups.

 

 

 

 

 

In a bowl dissolve yeast in water. When yeast bubbles, stir in beaten egg and oil. Gradually stir in 3 cups HOT ROLL MIX until blended. Add additional HOT ROLL MIX to make a stiff dough. Turn out on a floured surface. Knead until smooth, about 10 minutes. Add more flour as needed. Grease bowl. Place dough in greased bowl, turning to grease all sides. Cover and let rise in a warm place until doubled, about 1 hour.

 

While dough is rising, grease the outsides and bottoms of eight 10-ounce custard cups; set aside. Punch down dough. Turn out on floured surface. Knead about 5 times. Divide dough into 8 pieces.

 

Shape into smooth balls. Roll 1 ball into a 6-inch circle. Lay over 1 inverted and greased custard cup. Mold dough to cover cup. Repeat with other balls of dough. Place dough-covered cups on 2 ungreased baking sheets, about 2 inches apart. Let stand uncovered 10 minutes.

 

Preheat oven to 375F (190C). Bake 20 minutes. Beat 1 egg with 1 tablespoon water. Remove custard cups from oven. Brush bread bowls with egg-water mixture. Bake 5 minutes longer. Remove from oven.

 

Turn right side up; remove custard cups. Brush inside of each bread bowl with egg-water mixture. Bake 10 to 15 minutes longer until lightly browned. Cool. Makes 8 bread baskets.

 

 

 

Preheat oven to 325F (165C). Grease one 9” x 5” loaf pan or two 7” x 3” loaf pans; set aside. In a medium bowl, combine all ingredients except cream cheese, stirring to blend. Pour into prepared pan or pans.

 

Bake 60 to 70 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes. Turn out of pan or pans. Cool right-side up on rack. Spread cooled slices with cream cheese. Makes 1 or 2 loaves.

 

 

 

Preheat oven to 325 F (165C). Grease one 9” x 5” loaf pan or two 7” x 3” loaf pans; set aside. In a medium bowl, combine all ingredients, stirring to blend. Pour into prepared pan or pans.

 

Bake 60 to 75 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes. Turn out of pan. Cool right-side up on rack. Makes 1 or 2 loaves.

 

 

 

In a bowl, stir yeast into water until softened. Stir in eggs. Beat in 5 cups WHOLE-WHEAT HOT ROLL MIX until blended. Let rest 2 minutes. Stir in more mix to make a soft dough. Knead 7 to 10 minutes until smooth. Grease bowl. Place dough in bowl, turning to grease all sides. Cover with a damp towel. Let rise in a warm draft-free place until doubled in bulk, about 1 hour. Punch down dough. Let rest 10 minutes.

 

Grease 2 large baking sheets. Sprinkle with cornmeal; set aside. On a lightly oiled surface, divide dough in half. Shape each into a ball. Roll each ball to a 10” x 3” rectangle. Roll up firmly starting with one long side. Pinch to seal edges. Place loaves seam-side down on prepared sheets. Make 5 diagonal slashes across top of each loaf. Brush with water. Let rise until almost doubled.

 

Preheat oven to 375F (190C). Brush loaves with water again. Place a baking pan on lower oven shelf. Pour 1 inch warm water in pan. Place loaves in center of oven. Bake 30 to 35 minutes until golden brown. Brush with butter, if desired. Makes 2 loaves.

MUFFINS & ROLLS