Bisquick Coffecakes
Source of Recipe
from Old Recipe Book
Basic Sweet Roll Recipe
2 cups Bisquick
4 tablespoons sugar
1 egg
1/2 cup milk
Combine Bisquick and sugar. Beat egg, add milk, and combine with dry ingredients. Beat dough until smooth. Use for the following rolls and coffeecakes.
Pineapple Coffee Cake
Mix together 2 tablespoons softened butter, 2 tablespoons honey, 1/2 cup well drained pineapple. Roll out or pat dough to fit a 9 inch square pan; spread pineapple mixture over top and bake 25 minutes in a hot oven 425 F.
Streusel Coffee Cake
Make streusel mixture by rubbing together 1/3 cup brown sugar, 1/2 cup Gold Medal "Kitchentested" flour, 3 tablespoons butter, 1/2 teaspoon cinnamon. Roll out or pat dough to fit an 8 inch square pan; spread streusel mixture over top and bake 25 minutes in a hot oven, 425 F.
Quick Apple Cake
Peel and slice one large apple. Roll out or pat dough to fit a deep 8 inch round pan. Place apple slices over top, pressing them slightly into the dough. Sprinkle with a little sugar and cinnamon. Bake 30 minutes in a hot oven, 425 F.
Butterscotch Pecan Rolls
Coat bottom of muffin cups with butter and brown sugar allowing 1 teaspoon butter and 1 tablespoon brown sugar for each cup. Round up dough on cloth covered board and roll out in narrow, oblong piece 1/2 inch thick. Spread with 2 tablespoons of soft butter, sprinkle with 1 teaspoon cinnamon mixed with 1/4 cup sugar. Sprinkle with 1/2 cup coarsely chopped pecans. Roll up as for jelly roll and cut into one-inch pieces. Place them cut side down in the prepared muffin pan. Bake 15 minutes in hot oven, 425 F. This makes about 16 rolls.
Cinnamon Rolls
Round up dough on cloth covered board and roll out in narrow oblong piece 1/2 inch thick. Spread with 2 tablespoons soft butter, sprinkle with 1 teaspoon cinnamon mixed with 1/4 cup of sugar. Roll up as for jelly roll; slice into one inch pieces and place them cut side down on greased pan. Bake 15 minutes in hot oven 450 F. This makes 12 to 16 rolls.
Easy Carmel Pecan Rolls
Heat oven to 400.
1 cup pecan halves
2/3 cup packed brown sugar
1/2 cup Karo syrup light or dark
1/4 cup melted margarine or butter
4 cups bisquick
1 cup milk
2 tablespoons margarine or butter
1/2 cup brown sugar
1 tsp cinnamon
Mix first 4 ingredients together and spread into rectangular pan 13x9.
Stir baking mix and milk till dough forms. Beat 20 times. Turn onto baking mix dusted surface, roll to coat, shape into a ball and knead 10 times.
Roll dough into a rectangle 15x9 and spread with the 2 tablespoons melted margarine. Mix 1/2 cup brown sugar and the cinnamon and spread over dough. Roll up tightly beginning at the 15 in side. Pinch edge of dough to seal well. Cut into 12 1 1/4 in slices. Arrange cut sides down in pan.
Bake till golden brown about 30 min. Immediately invert on a heatproof serving plate. Let stand 10 min. Carefully separate rolls. Serve while warm.
Swedish Tea Ring
Round up dough on cloth covered board and roll out in narrow oblong shape 1/2 inch thick. Spread with 2 tablespoons softened butter, and sprinkle with with 4 tablespoons sugar mixed with 1 teaspoon cinnamon. Dot raisins over it and, if you desire, a few pieces of thinly shaved citron. Roll up in a long roll as for jelly roll, join ends to form a ring, and seal 2 ends. Place ring of dough in a well greased ring mold. (It must be picked up and dropped in very quickly.) Cut diagonal gashes with scissors 1/2 way through ring at top, at 1 inch intervals. Bake 25 minutes in a hot oven 425 F.
Horseshoes
2 1/2 cups Bisquick
2 tablespoons butter
2 tablespoons sugar
2/3 cup milk
1 beaten egg
Add sugar to Bisquick; rub in butter; add milk to beaten egg and then to Bisquick mixture. Round up dough on cloth covered board, and cut into 8 pieces; roll each piece with the hands until size of finger and about 10 to 12 inches long. Cut in 2 pieces, shape in half moons or horseshoes and place on baking sheet. Bake in hot oven, 450 F., 8 to 10 minutes. Brush tops with melted butter and place a little plain white icing on top of each while warm. This recipe makes 16 horseshoes.
Date Crescent Rolls
2 cups Bisquick
1/4 cup sugar
1 egg
1/4 cup milk
1 cup finely chopped dates
1/4 cup sugar
Combine 1/4 cup sugar and Bisquick. Add milk to beaten egg and add to Bisquick mixture. Round up on cloth covered board. Roll out 1/4 inch thick, keeping in round shape. Cut circle of dough into 12 triangles. Spread each with the dates mixed with 1/4 cup sugar. Roll up each triangle beginning at wide end, with the point on top of each roll. Bake 15 minutes in moderately hot oven, 400 F. This recipe makes 15 rolls.
Peanut Rolls
Follow recipe for Sweet rolls; roll out 1/4 inch thick, keeping dough in rectangular shape. Spread with melted butter, sprinkle generously with about 3/4 cup brown sugar, and 1/2 cup ground salted peanuts. Roll up as for jelly roll and cut into 1 1/2 inch pieces. Place rolls cut side down in muffin pans which have been well buttered and covered with brown sugar. Bake 20 minutes in a moderately hot oven, 400 F. This makes 9 rolls.
Pecan Upside Down Bisquick Coffee Cake
1 cup chopped pecans
1/2 cup light or dark Karo syrup
2 tablespoons butter soft
2 cups bisquick mix
1/2 cup sugar
1/2 cup milk
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 egg
Mix pecans, corn syrup and margarine in an ungreased round pan, 9x1 1/2. Spread to cover bottom of pan. Mix remaining ingredients, beat 30 secs. Spread over pecan mixture.
Bake till golden brown and toothpick inserted in center comes out clean about 30 min. Run knife around edge of pan to loosen, immediately invert on heatproof serving plate.
Bisquick Coffee Cake - Chocolate Swirl
1/3 cup flaked coconut
1/4 cup chopped nuts
1/4 cup sugar
3 tablespoons margarine or butter, melted
2 cups Biscuick baking mix
1/4 cup sugar
2/3 cup milk or water
1 egg
1/3 cup semi sweet chocolate chips
Heat oven to 400. Grease square pan 8x8x2. Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon margarine and set aside.
Mix baking mix, 1/4 cup sugar, the milk, remaining margarine and the egg, beat vigorously for 30 sec.
Spread in pan, spoon chocolate over batter, lightly swirl batter several times for a marbled effect. Sprinkle with coconut mixture. Bake 20 to 25 minutes until brown and cake feels firm when touch in the middle. Cut into 9 pieces.
|
|
member logon
