Make-A-Mix

by Karine Eliason

  AEBLESKIVERS

  You can also make these in muffin tins. Bake at 400F (205C) for 15 to 20 minutes.

  2 eggs, separated

  1-1/2 cups BUTTERMILK PANCAKE AND WAFFLE MIX, page 25

  1/4 teaspoon ground cardamom, if desired

  1 cup water

  2 tablespoons melted butter

  Butter for frying

  Powdered sugar, for garnish, if desired

  In a medium bowl, beat egg yolks until pale. Stir in BUTTERMILK PANCAKE AND WAFFLE MIX, cardamom, if desired, water and 2 tablespoons melted butter until blended. In a medium bowl, beat egg whites until stiff but not dry. Fold into egg yolk mixture.

  Generously butter each Aebleskiver cup. Heat according to manufacturer’s instructions. Fill each cup 3/4 full with batter. Cook until bubbly and set around edge, about 1-1/2 minutes. Turn 1/4 turn with a fork or wooden pick to brown other side. Continue 1/4 turns each 15 to 30 seconds until lightly browned and a wooden pick inserted in center comes out clean. Dust with powdered sugar for garnish, if desired. Serve warm. Makes about 20 Aebleskivers.

  1. Butter each cup, heat until butter bubbles.

  2. With wooden pick or fork, turn 1/4 turn until browned on all sides.

  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 margarine, melted

  1 cup butter or margarine, softened

  2 cups sifted powdered sugar

  3 to 4 bananas

&nbs
p; 1-1/2 cups fresh crushed pineapple, drained or 1 (15-oz.) can crushed pineapple, drained

  2 cups sweetened whipped cream or 1 (13-oz.) carton whipped topping

  1/4 to 1/2 cup chopped nuts

  In a medium bowl, combine GRAHAM-CRACKER-CRUST MIX and 1/4 cup melted butter or margarine. Press into an unbuttered 13”x 9” pan.

  In a medium bowl, beat together 1 cup butter or margarine and powdered sugar until smooth. Spread over crust in pan. Slice bananas and place evenly over top of mixture. Spread pineapple over bananas. Top with whipped cream or whipped topping. Sprinkle with nuts. Refrigerate 3 to 4 hours. Makes about 12 servings.

  1. Slice bananas over the mixture and spoon pineapple over bananas.

  2. Top with whipped topping and nuts and refrigerate. Don’t bake!

  BOSTON CREAM PIE

  For some reason this delicious cream-filled cake is known as a cream pie.

  1/2 recipe Yellow Cake, page 289

  Cream Filling, below

  Chocolate Frosting, below

  Cream Filling

  1 egg yolk

  1/3 cup VANILLA PUDDING & PIE-FILLING MIX, page 29

  1-1/4 cups milk

  1 tablespoon butter or margarine

  1 teaspoon vanilla extract

  Chocolate Frosting

  1 cup sifted powdered sugar

  2 tablespoons hot water

  1 (1-oz.) square unsweetened chocolate, melted

  1 teaspoon butter or margarine, melted

  Preheat oven to 350F (175C). Prepare Yellow Cake as directed. Bake 30 minutes until cake is lightly browned and a wooden pick inserted in center comes out clean. Cool. Cut cake in half horizontally. Place bottom layer on a platter.

  Prepare Cream Filling; cool. Prepare Chocolate Frosting; set aside. Spread cooled filling over bottom cake layer. Place top layer on top of filling. Spread frosting over top. Refrigerate 3 to 4 hours. Makes 8 servings.

  Cream Filling

  In a bowl, lightly beat egg yolk; set aside. In a saucepan, combine VANILLA PUDDING & PIE-FILLING MIX and milk. Cook and stir until mixture thickens, 3 to 5 minutes. Stirring vigorously, pour 1/2 hot milk mixture into beaten egg yolk. Slowly stir egg mixture into remaining hot milk mixture. Cook 1 minute longer. Remove from heat. Stir in butter or margarine and vanilla. Cover with plastic wrap; cool.

  Chocolate Frosting

  In a medium bowl, combine powdered sugar and water. Beat in chocolate and butter or margarine until smooth.

  CARAMEL-NUT PUDDING CAKE

  Delicate cake and scrumptious caramel pudding—what a combination!

  1 cup QUICK MIX, page 21

  1/2 cup brown sugar, packed

  1/2 cup raisins, if desired

  1/2 cup chopped nuts

  1/2 cup milk

  Brown-Sugar Topping, below

  Brown-Sugar Topping

  1 cup brown sugar, packed

  1 tablespoon butter or margarine

  2 cups boiling water

  Preheat oven to 375F (190C). Lightly grease an 8-inch-square pan. In a medium bowl, combine QUICK MIX, brown sugar, raisins, if desired, and nuts. Mix well. Add milk and blend well. Pour into prepared pan.

  Prepare Brown-Sugar Topping. Gently pour over top of cake mixture without stirring. Bake 30 to 40 minutes, until cake springs back when lightly touched in center. Cool in pan 15 minutes before serving. Makes one 8-inch cake.

  Brown-Sugar Topping

  Combine brown sugar, butter or margarine and boiling water. Blend.

  CARROT SNACK CAKE

  For added convenience, substitute a 7-ounce jar of junior baby-food carrots for the grated carrots and orange juice.

  1 pkg. SNACK CAKE MIX, page 24

  1 egg

  1/3 cup vegetable oil

  1 cup grated carrots

  3/4 cup orange juice

  1 teaspoon ground cinnamon

  1/2 cup chopped nuts

  Cream-Cheese Frosting, below

  Cream-Cheese Frosting

  3 tablespoons butter or margarine, softened

  1 (3-oz.) pkg. cream cheese, softened

  1-2/3 cups powdered sugar, sifted

  1/2 teaspoon vanilla extract

  Preheat oven to 350F (175C). Pour SNACK CAKE MIX into an ungreased 8- or 9-inch-square baking pan.

  In a medium bowl, combine egg, oil, carrots, orange juice and cinnamon, beating with a fork to blend. Stir into SNACK CAKE MIX until blended. Stir in nuts. Bake 35 to 45 minutes until a wooden pick inserted in center comes out clean. Prepare Cream-Cheese Frosting; set aside. Cool cake on a rack. Spread frosting evenly over cooled cake. Makes 9 servings.

  Cream-Cheese Frosting

  In a small bowl, cream butter or margarine and cream cheese until light and fluffy. Beat in powdered sugar and vanilla until smooth.

  DOUBLE-CHOCOLATE SNACK CAKE

  We have demonstrated this cake before thousands of individuals throughout the country. Everyone loves it.

  1 pkg. SNACK CAKE MIX, page 24

  2 tablespoons unsweetened cocoa powder

  3/4 cup water

  1 egg

  1/3 cup vegetable oil

  1 teaspoon vanilla extract

  1/2 cup semisweet mini-chocolate chips

  1/2 cup chopped nuts

  Variation

  Bumpy-Road Snack Cake—Omit unsweetened cocoa powder. Substitute buttermilk for water.

  Preheat oven to 350F (175C). In an ungreased 8- or 9-inch-square baking pan, combine SNACK CAKE MIX and cocoa powder. In a medium bowl, combine water, egg, vegetable oil and vanilla. Beat with a fork to blend. Stir into cocoa mixture until smooth and blended. Sprinkle chocolate chips and nuts evenly over top of batter. Bake 35 to 45 minutes in preheated oven until surface springs back when touched with your fingers. Makes 9 servings.

  HOT-FUDGE PUDDING CAKE

  Chocolate cake on top and a fudge pudding sauce below. Serve it à la mode!

  1-1/2 cups QUICK MIX, page 21

  1/2 cup granulated sugar

  2 tablespoons cocoa

  3/4 cup chopped nuts

  1/2 cup milk

  1 teaspoon vanilla extract

  3/4 cup brown sugar, packed

  1/4 cup cocoa

  1-1/2 cups boiling water

  Variation

  Omit nuts and add 1 cup miniature marshmallows.

  Preheat oven to 350F (175C). In an unbuttered, 8-inch-square pan, combine QUICK MIX, granulated sugar, 2 tablespoons cocoa, nuts, milk and vanilla. Blend well.

  Combine brown sugar and 1/4 cup cocoa in a small bowl. Sprinkle over top of cake mixture. Gently pour boiling water over top of mixture. Do not stir. Bake 35 to 40 minutes, until edges separate from pan. Cool in pan 15 minutes before serving. Makes one 8-inch cake.

  CRANBERRY CAKES WITH BUTTER SAUCE

  Hot Butter Sauce complements the tart cranberries in this fall dessert. Use your food processor to chop cranberries.

  1 cup raw cranberries, chopped

  1/4 cup sugar

  2-3/4 cups MUFFIN MIX, page 19

  1 cup dairy sour cream

  1 egg, beaten

  1/4 cup butter or margarine or oil

  Hot Butter Sauce, page 294

  Preheat oven to 400F (205C). Generously grease muffin pans. In a medium bowl, combine cranberries and sugar. Let stand a few minutes.

  Put MUFFIN MIX in a medium bowl. Combine sour cream, egg and butter or margarine or oil with cranberry mixture. Blend well. Add mixture all at once to MUFFIN MIX. Stir until just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18 to 20 minutes, until golden brown. Serve warm with Hot Butter Sauce. Makes about 10 cakes.