Make-A-Mix (29 page)

 

H
omebaked muffins or rolls are welcome at any time, especially morning. Can you think of a better way to awaken your family than with the aroma of biscuits or muffins just out of the oven? In just a few minutes you can prepare any of the Melt-In-Your-Mouth Mufffins for breakfast. For those who are running late, wrap a Gran Muffin in a napkin, to be enjoyed on the way to work or school.

 

Madeline is our “muffin lady” and she has come up with combinations sure to please even the most finicky person. We encourage you to personalize our recipes by adding fruit, herb and nut combinations that appeal to you.

 

To make biscuits lighter, knead the dough 10 to 15 times. Your biscuits will rise higher and you will wish you had always made them this way. Be sure to try our Orange Biscuits as well as the Cheese and Herb Biscuits.

 

Make your own Hamburger Buns and English Muffins and try our new Squash Roll that's sure to be a hit. Our best-ever Pan Rolls have been standbys for years. Our new English Griddle Scones are topped with a delicious Peach Devonshire Cream.

 

In every cookbook, there are recipes that are difficult to categorize. At the end of this chapter you will find “other” recipes including Bagels, Crispy Breadsticks, Pizza Crust and Super-Duper Doughnuts.

 

 

 

Preheat oven to 400F (205C). Spray muffin pans with vegetable cooking spray. In a medium bowl, combine MUFFIN MIX, lemon-pudding mix, poppy seeds and lemon peel.

 

Combine milk, eggs and oil in a medium bowl. Add all at once to dry ingredients. Stir until moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake in preheated oven 12 to 15 minutes until golden brown. Prepare Lemon Glaze. Drizzle Glaze on warm muffins. Makes 10 large muffins.

 

 

 

Cornmeal Muffins—Decrease MUFFIN MIX to 2-1/4 cups. Add 1/2 cup cornmeal.

 

Butterscotch-Pecan Muffins—Melt 6 tablespoons butter in saucepan. Stir in 6 tablespoons brown sugar. Place 1 tablespoon of brown-sugar mixture and 2 to 3 pecans in bottom of each muffin cup. Fill cups 3/4 full with batter.

 

Dried Fruit Muffins—Add 1 cup chopped dried fruit (apricots, cherries, peaches, blueberries, pineapple, strawberries) to liquid ingredients.

 

Preheat oven to 400F (205C). Spray muffin pans with vegetable cooking spray. Put MUFFIN MIX in a medium bowl. Combine egg, milk and butter, margarine or oil in a small bowl. Add all at once to MUFFIN MIX. Stir until mix is 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.

 

 

 

Fresh Peach Muffins—Gently fold 1 cup diced fresh peaches into batter before filling muffin pans.

 

Banana Muffins—Mash 1 banana (1/2 cup) and add to liquid ingredients before adding liquid to MUFFIN MIX.

 

Blueberry Muffins—Gently fold 1 cup fresh, frozen or drained canned blueberries into basic muffin batter just before filling muffin pans.

 

Cranberry-Nut Muffins—Gently fold 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped nuts and 3 tablespoons sugar into basic muffin batter just before filling muffin pans.

 

 

 

Chocolate Nut—Omit raisins and substitute 1/2 cup each mini-chocolate morsels and chopped nuts.

 

Preheat oven to 400F (205C). Spray muffin pans with vegetable cooking spray. In a medium bowl combine cereal, butter or oil, molasses, milk and egg. Let stand 5 minutes.

 

Add raisins, if desired, and MUFFIN MIX. Stir just until ingredients are moistened. Fill prepared muffin pans 3/4 full. Bake 15 to 20 minutes, until edges are brown. Makes 10 large muffins.

 

 

 

 

Dried Fruit or Nut Muffins—Add 1/2 cup chopped raisins, dates, dried berries or fruits, or nuts to dry ingredients. Before baking, sprinkle with mixture of cinnamon and sugar.

 

Blueberry Muffins—Gently fold 1 cup fresh, frozen or drained blueberries into batter before putting into muffin pans.

 

Oatmeal or Bran Muffins—Reduce QUICK MIX to 1-3/4 cups. Add 3/4 cup quick rolled oats or all-bran cereal to dry ingredients before adding liquid ingredients.

 

Preheat oven to 425F (220C). Generously butter muffin pans. Place QUICK MIX, in a medium bowl. Add sugar and mix well. In a bowl, combine egg and milk or water. Add all at once to dry ingredients. Stir until just blended. Fill prepared muffin pans 2/3 full. Bake 15 to 20 minutes, until golden brown. Serve hot with butter and honey, if desired. Makes 12 large muffins.

 

Apple Muffins—Fold 1 cup grated raw apple into muffin batter before putting into muffin pans and increase baking time to 20 to 25 minutes.

 

Fresh Peach Muffins—Fold 1 cup diced fresh peaches into batter before putting into muffin pans and increase baking time to 20 to 25 minutes.

 

Orange Muffins—Add 1 tablespoon fresh orange peel or 1-1/2 teaspoons dried orange peel to dry ingredients before adding liquid ingredients.

 

Cranberry Muffins—Gently fold 2/3 cup chopped cranberries into muffin batter before putting into muffin pans.

 

 

 

Preheat oven to 400F (205C). Spray muffin pans with vegetable cooking spray. In a medium bowl, combine MUFFIN MIX, sugar, nuts and cinnamon. Combine zucchini, egg, butter and vanilla 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 20 to 25 minutes until golden brown. Makes 10 medium muffins.

 

 

 

Preheat oven to 400F (205C). Lightly grease baking sheet. In a medium bowl, combine QUICK MIX, cornmeal or flour and salt. Add milk or water to form dough. Knead about 12 times, until dough is smooth. Divide into 12 balls of dough. Shape into pencil-like strands 1/2 inch thick. Roll in sesame, caraway or poppy seeds, if desired. Bake about 20 minutes, until brown and crisp. For extra crispness, turn off oven and leave breadsticks in oven 5 to 10 more minutes. Makes 12 breadsticks.

 

Clockwise from top: Molasses-Bran Muffins, page 251, Melt-In-Your-Mouth Muffins with apricots, page 250

 

 

 

 

 

 

 

 

Cheese and Herb Biscuits—Add 1/3 cup grated Cheddar cheese and chopped parsley, chives or herbs to taste while stirring dough.

 

Buttermilk Biscuits—Substitute 3/4 cup buttermilk for milk or water.

 

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.

 

 

 

 

 

 

 

 

 

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.