SUPER-DUPER DOUGHNUTS
The spice is nice!
Cooking oil for frying
2 cups QUICK MIX, page 21
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 egg, well beaten
1/3 cup milk or water
Vanilla Glaze, below
Vanilla Glaze
1-1/4 cups powdered sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
In a deep-fryer, heat oil to 375F (190C). In a medium bowl, combine QUICK MIX, sugar, cinnamon and nutmeg. Blend well. In a small bowl, mix together vanilla, egg and milk or water. Add all at once to dry ingredients. Stir until well blended. On a lightly floured surface, knead dough about 10 minutes. Roll out to 1/2-inch thickness and cut with a floured doughnut cutter.
Fry in hot oil about 1 minute on each side, until golden brown. Drain on paper towels. While doughnuts cool slightly, prepare Vanilla Glaze. Dip warm doughnuts in glaze. Makes about 12 doughnuts.
Vanilla Glaze
Combine all ingredients.
ENGLISH GRIDDLE SCONES
You can also bake scones at 400F (205C) for 10 to 12 minutes.
3-1/2 cups QUICK MIX, page 21
2 eggs, room temperature
2 tablespoons honey
1/2 cup whipping cream
Peach Devonshire Cream, below
Peach Devonshire Cream
1/2 cup whipping cream, chilled
2 tablespoons brown sugar
1/2 cup dairy sour cream
1 cup diced, fresh peaches
Put QUICK MIX in a large bowl. Add eggs, honey and whipping cream. Mix with fork just until blended and ball forms. Turn out dough onto a generously floured surface. Flour your hands and gently pat or press dough only until it holds together. Cut dough in half. Pat each half into a circle about 1/2-inch thick. Cut each circle into quarters.
Preheat an ungreased griddle or skillet over medium-low to low heat. Gently place scones on hot griddle. When bottoms are lightly browned and scones rise slightly, 8 to 10 minutes, turn and brown other side, 6 to 8 minutes. Serve hot with Peach Devonshire Cream. To preserve their tender texture, pull scones apart with a fork or your fingers. Do not cut with a knife. Makes 8 scones.
Peach Devonshire Cream
In bowl of electric mixer, combine whipping cream and brown sugar. Let stand 2 or 3 minutes. Whip cream mixture until firm peaks form. Gently stir in sour cream and peaches. Spoon into a medium serving dish. Cover and refrigerate. Serve cold. Makes about 2-1/2 cups.
APPLE MUFFINS
The best way to have an apple a day.
2-3/4 cups MUFFIN MIX, page 19
1/2 cup chopped nuts
1/2 teaspoon ground cloves
2 cups grated apples
1 egg, beaten
1/4 cup melted butter or margarine or oil
1 cup milk
Preheat oven to 400F (205C). Spray muffin pans with vegetable cooking spray. In a medium bowl, combine MUFFIN MIX, nuts and cloves. Combine apples, egg and butter, margarine or oil and milk 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 18 to 20 minutes until golden brown. Makes 10 large muffins.
GRAN MUFFINS
Start your day right with hearty muffins made from granola.
2 cups MUFFIN MIX, page 19
3/4 cup GRANOLA MIX, page 32
1 egg, beaten
1/4 cup melted butter
1 cup milk
Preheat oven to 425F (220C). Spray muffin pans with vegetable cooking spray. In a bowl, combine MUFFIN MIX and GRANOLA MIX. In a bowl, combine egg, butter and milk. Add all at once to dry ingredients. Stir until moistened. Fill muffin pans 2/3 full. Bake 15 to 20 minutes. Makes 9 large muffins.
CAKES
Don’t want the fuss and mess of making a cake from scratch? Try the ultimate dessert convenience—SNACK CAKE MIX. Although the recipes that use this mix describe two steps for the convenience of beginners, you can mix all of the ingredients in the baking pan to save time, effort and dishwashing. Most of the cakes do not need frosting or they create their own frosting while baking. The Carrot Snack Cake gives you the option of substituting a jar of baby-food carrots for the grated carrots in the recipe, making it even easier to prepare.
Boston Cream Pie is another old-time favorite that is always welcome. The tender yellow cake is accented with a cream filling and chocolate frosting. Special occasions require a fitting dessert. We often celebrate birthdays with Mom’s Spumoni Cake.
When you long for a sinfully delicious, rich dessert make Mississippi Mud. It doesn’t have great eye appeal, but the taste is unequaled.
Delicious as it is, topping each serving with a dollop of stripped cream is wonderful.
APPLESAUCE SNACK CAKE
This cake is even better the day after it’s baked.
1 pkg. SNACK CAKE MIX, page 24
1 egg
1/3 cup vegetable oil
3/4 cup applesauce
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup chopped nuts
1 cup raisins
Preheat oven to 325F (165C). Pour SNACK CAKE MIX into ungreased 8- or 9-inch-square baking pan; set aside.
In a small bowl, combine egg, oil, applesauce, cinnamon, allspice and cloves, beating with a fork to blend. Stir into SNACK CAKE MIX until smooth and blended. Stir in nuts and raisins. Bake 35 to 45 minutes until a wooden pick inserted in center comes out clean. Cool. Makes 9 servings.
BANANA-WALNUT SNACK CAKE
For a decorative look, place a paper doily on cooled cake, dust with powdered sugar, then remove doily.
1 pkg. SNACK CAKE MIX, page 24
1 egg
1/3 cup vegetable oil
1/2 cup mashed ripe banana
1/2 cup buttermilk, milk or water
1/2 cup chopped walnuts
Preheat oven to 350F (175C). Pour SNACK CAKE MIX into ungreased 8- or 9-inch-square baking pan.
In a small bowl, combine remaining ingredients, beating with a fork to blend. Stir into SNACK CAKE MIX until blended. Bake 35 to 45 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool. Makes 9 servings.
BANANA-SPLIT CAKE
And you thought banana splits were only made from ice cream!
2 cups GRAHAM-CRACKER-CRUST MIX, page 16
1/4 cup butter or
