chapter three
prep time: 1 hour 10 minutes · start to finish: 2 hours 50 minutes · 16 doughnuts
1 In medium bowl, beat eggs, granulated sugar, buttermilk, 3 tablespoons butter and 1 teaspoon vanilla with whisk until blended. Stir in cocoa. Stir in all remaining doughnut ingredients except oil just until moistened. Grease another medium bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl with plastic wrap; refrigerate 1 hour.
2 Place dough on generously floured surface. Roll dough in flour to coat. With floured rolling pin, roll dough to 3⁄8-inch thickness. Cut with floured 3-inch cookie cutter.
3 Line 2 cookie sheets with cooking parchment paper. Place dough rounds on cookie sheets about 1 inch apart. Cut out centers using floured 1-inch cookie cutter. Reroll scraps to cut additional doughnuts. Cover cookie sheets loosely with towels; let stand at room temperature while heating oil.
4 In 4-quart Dutch oven or heavy 3-quart saucepan, heat 2 inches oil to 375°F. Place cooling rack on cookie sheet. Fry doughnuts in oil, 3 or 4 at a time, about 2 minutes, turning over every 30 seconds, until deep brown and puffed (do not undercook or centers will be raw). Remove from oil with slotted spoon to cooling rack. Cool completely, about 20 minutes.
5 In 1½-quart microwavable bowl, microwave ¼ cup butter, the milk, corn syrup and 1⁄8 teaspoon cinnamon on High 45 seconds or until mixture can be stirred smooth. Stir in chocolate chips. Microwave an additional 30 seconds; carefully stir until chocolate melts and mixture is smooth (stirring too quickly can cause air bubbles in glaze). Stir in 1 cup powdered sugar and the vanilla until smooth. Stir in additional powdered sugar, 1 tablespoon at a time, until consistency of thick syrup. Dip top of each doughnut into glaze; let excess drip off. Place doughnuts on cooling rack, allowing excess glaze to drip onto cookie sheet. Let stand until glaze is set, about 30 minutes.
1 Doughnut: Calories 290 (Calories from Fat 130); Total Fat 14g (Saturated Fat 6g; Trans Fat 0g); Cholesterol 55mg; Sodium 220mg; Total Carbohydrate 36g (Dietary Fiber 2g); Protein 4g Exchanges: 1½ Starch, 1 Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2½
bake smart For the best results, maintain the temperature of the oil. Heat the oil back to 375°F before cooking each new batch of doughnuts. Also, turning the doughnuts frequently helps ensure that they cook thoroughly.
prep time: 40 minutes · start to finish: 1 hour 40 minutes · 18 doughnuts
1 Beat 11⁄3 cups of the flour and all remaining ingredients except oil and cinnamon-sugar in large bowl with electric mixer on low speed, scraping bowl constantly, until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining 2 cups flour. Cover and refrigerate about 1 hour or until dough stiffens.
2 In deep fryer or 3-quart saucepan, heat 2 to 3 inches oil to 375°F. Divide dough in half. Place half of dough on well-floured cloth-covered surface; gently roll in flour to coat. Gently roll dough to 3⁄8-inch thickness. Cut with floured doughnut cutter. Repeat with remaining dough.
3 Fry doughnuts in oil, 2 or 3 at a time, sliding in with a wide spatula and turning as they rise to surface. Fry 1 to 1½ minutes on each side or until golden brown. Remove from oil with slotted spoon; drain on paper towels. Sprinkle hot doughnuts with cinnamon-sugar.
1 Doughnut: Calories 230 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 20mg; Sodium 150mg; Total Carbohydrate 29g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 2
bake smart The key to perfect doughnuts is maintaining the oil temperature at 375°F. Use a deep-frying thermometer for best results.
Do you like your doughnuts completely coated? Place the cinnamon-sugar in a plastic or paper bag, and shake one or two doughnuts at a time in the mixture until coated.
prep time: 1 hour 30 minutes · start to finish: 4 hours · 32 doughnuts
1 Pour warm milk into large bowl; stir in yeast until dissolved. Add 2 cups of the flour, the granulated sugar, salt, and eggs; mix with electric mixer on low speed 30 seconds, scraping bowl occasionally. On medium speed, beat 2 minutes, scraping bowl occasionally. Add butter, 1 tablespoon at a time, mixing well after each addition. Stir in enough remaining flour, ½ cup at a time, to form a soft dough.
2 Place dough on lightly floured surface. Knead dough 2 minutes or until dough is smooth and springy. Grease large bowl with butter. Place dough in bowl, turning dough to grease all sides. Cover bowl with plastic wrap; let rise in warm place about 1 hour 45 minutes or until doubled in size.
3 Sprinkle 2 cookie sheets with flour; set aside. Place dough on generously floured surface. Roll dough in flour to coat. With floured rolling pin, roll dough into 16×8-inch rectangle. Using sharp knife or pizza cutter, cut dough into 8 rows by 4 rows, forming 32 squares (pieces may be slightly uneven in shape, especially corners, since dough stretches when cut). On lightly floured surface, dust both sides of each piece with flour; place on cookie sheets about 2 inches apart. Loosely cover doughnuts with plastic wrap sprayed with cooking spray; let rise in warm place 30 to 40 minutes or until slightly risen.
4 In 4-quart Dutch oven or heavy 3-quart saucepan, heat 2 inches oil to 325°F over medium heat. Cover cooling rack with paper towels. Fry doughnuts in oil, 4 or 5 at a time, about 1 minute per side, until golden brown on both sides. Remove from oil with slotted spoon to cooling rack. Cool completely, about 30 minutes.
5 Fill decorating bag fitted with writing tip (¼-inch opening) with lemon curd. To fill each doughnut, while holding doughnut in hand, insert tip into side of doughnut. Slowly squeeze about 1 tablespoon lemon curd into center until you feel the doughnut plump up, moving tip from one side to the other to completely fill doughnut. Sprinkle filled doughnuts with powdered sugar.
1 Doughnut: Calories 200 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 40mg; Sodium 105mg; Total Carbohydrate 28g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2
bake smart You can make the dough the night before. Instead of letting it rise in a warm place for the first rise, place the covered bowl in the refrigerator for up to 12 hours. Then continue as directed in the recipe.
Try to keep the oil temperature as constant as possible. Too cool, and the doughnuts will absorb more oil and take longer to cook. Too hot, and the doughnuts will get done on the outside too quickly, leaving the centers still doughy. It will take about 20 minutes to heat the oil to 325°F.
These doughnuts can be filled with a variety of fillings. Try lime curd or any flavor of jelly.
prep time: 15 minutes · start to finish: 25 minutes · 8 rolls
1 Heat oven to 400°F. In medium bowl, stir Bisquick mix, 2 tablespoons sugar, the nutmeg, cinnamon, milk and egg until soft dough forms.
2 On surface sprinkled with additional Bisquick mix, roll dough into a ball; knead about 5 times. Press or roll dough to ½-inch thickness. Cut dough with doughnut cutter dipped in Bisquick mix. To make bow shapes, hold opposite sides of each ring of dough, then twist to make a figure 8. On ungreased cookie sheet, place bows and buttons (the dough from the center of each ring).
3 Bake 8 to 10 minutes or until light golden brown. Immediately dip each roll in melted butter, then in ½ cup sugar. Serve warm.
1 Roll: Calories 250 (Calories from Fat 90); Total Fat 10g (Saturated Fat 5g; Trans Fat 1.5g); Cholesterol 45mg; Sodium 420mg; Total Carbohydrate 36g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1½ Other Carbohydrate, 2 Fat Carbohydrate Choices: 2½
prep time: 45 minutes · start to finish: 45 minutes · 24 doughnut holes
1 In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. In shallow bowl, mix granulated sugar and cinnamon; set aside.
2 In medium bowl, mix remaining ingredients until smooth. Shape dough into 1¼-inch balls. Fry balls in oil, 5 or 6 at a time, 1 to 2 minutes or until golden brown on all sides. Remove from oil with slotted spoon; drain on paper towels. Immediately roll in cinnamon-sugar.
1 Doughnut Hole: Calories 60 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 10mg; Sodium 85mg; Total Carbohydrate 10g (Dietary Fiber 0g); Protein 0g Exchanges: ½ Starch, ½ Fat Carbohydrate Choices: ½
bake smart If you don’t have buttermilk on hand, mix 1 teaspoon white vinegar in 1⁄3 cup milk. Let stand 5 minutes.
prep time: 15 minutes · start to finish: 45 minutes · 24 doughnuts
1 In deep fryer or 3-quart saucepan, heat 3 to 4 inches oil to 375°F.
2 In large bowl, beat 1½ cups of the flour and all remaining ingredients except Rainbow Doughnut Icing with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining flour.
3 On generously floured surface, roll dough lightly to coat. Gently roll to 3⁄8-inch thickness. Cut dough with floured 2½-inch doughnut cutter.
4 Fry doughnuts in oil, 2 or 3 at a time, turning as they rise to the surface. Fry 2 to 3 minutes or until golden brown on both sides. Remove from oil with slotted spoon; drain on paper towels. Cool slightly and frost with doughnut icing.
1 Doughnut: Calories 190 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 20mg; Sodium 120mg; Total Carbohydrate 35g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 2
bake smart These old-fashioned doughnuts are perfect for dipping into your favorite hot beverage. If you’d like to make buttermilk doughnuts, you can substitute buttermilk for the milk, decrease the baking powder to 2 teaspoons and add 1 teaspoon baking soda.
The doughnuts are also great plain or just sprinkled with granulated or powdered sugar instead of the icing.
prep time: 30 minutes · start to finish: 30 minutes · 2½ cups icing (for 12 doughnuts)
1 In large bowl, mix powdered sugar, milk and corn syrup until smooth. Divide icing evenly among 6 small bowls. Add a different color gel to each bowl; stir to blend. Place each color icing in small resealable food-storage plastic bag. Cut off tiny corner of each bag.
2 Place cooling rack on large cookie sheet; place doughnuts on rack. To make a rainbow on each doughnut, pipe one stripe of red, orange, yellow, green, blue and purple icing over top and slightly over edge of doughnut so that colors just touch. Pipe 1 or 2 doughnuts at a time so icing can blend together slightly before setting. Icing will spread slightly and drip down side. Let stand at least 30 minutes or until icing is set. Store in tightly covered container.
1 Serving: Calories 400 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2.5g; Trans Fat 2g); Cholesterol 20mg; Sodium 120mg; Total Carbohydrate 74g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 4 Other Carbohydrate, 2 Fat Carbohydrate Choices: 5
bake smart The icing may seem thick at first, but don’t be tempted to thin it. It will flow just enough to drip slightly down the side of each doughnut. If it’s too thin, it won’t set up and will run off the doughnut.
Try coloring the icing red, white and blue for a patriotic theme or the colors of your favorite sports team. Experiment with different patterns: Spoon one color over the top, then add drops of another color. Watch the pattern it makes as the icing spreads. Kids will love to experiment with this.
Sparkle it up—immediately after icing the doughnuts, sprinkle with colored sugar or edible glitter.
prep time: 30 minutes · start to finish: 3 hours 15 minutes · 20 doughnuts
1 Measure carefully, placing all ingredients except vegetable oil and additional sugar in bread machine pan in the order recommended by the manufacturer.
2 Select Dough/Manual cycle. Do not use delay cycle.
3 Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured board.
4 Roll dough to 3⁄8-inch thickness on lightly floured board. Cut with floured doughnut cutter. Cover and let rise on board 35 to 45 minutes or until slightly raised.
5 In deep fryer or heavy Dutch oven, heat 2 to 3 inches oil to 375°F. Fry doughnuts in oil, 2 or 3 at a time, turning as they rise to the surface. Fry 2 to 3 minutes or until golden brown on both sides. Remove from oil with slotted spoon to cooling rack. Roll warm doughnuts in sugar.
1 Doughnut: Calories 190 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 15mg; Sodium 150mg; Total Carbohydrate 18g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 2½ Fat Carbohydrate Choices: 1
bake smart If you don’t have a doughnut cutter, you still can make great doughnuts. Roll the dough out into a rectangle until it is 3⁄8 inch thick. Cut the dough into 20 squares. With your fingers, form a hole about an inch wide in the center of each square. The hole will help the doughnut fry evenly, so the center will not be undercooked and doughy. Try covering these square doughnuts with powdered sugar and a touch of cinnamon after they are cooked. Yum!
prep time: 15 minutes · start to finish: 1 hour 10 minutes · 6 servings
1 Heat oven to 375°F. Spray 9-inch round pan with cooking spray.
2 In small bowl, mix 2⁄3 cup Bisquick mix, the brown sugar and cinnamon. Cut in butter, using pastry blender or fork, until crumbly; set aside.
3 In medium bowl, stir all coffee cake ingredients until blended. Spread about 1 cup of the batter in pan. Sprinkle with about ¾ cup of the streusel. Drop and carefully spread remaining batter over streusel. Sprinkle remaining streusel over top.
4 Bake 20 to 24 minutes or until golden brown. Cool 30 minutes before serving.
1 Serving: Calories 410 (Calories from Fat 120); Total Fat 14g (Saturated Fat 6g; Trans Fat 2.5g); Cholesterol 50mg; Sodium 720mg; Total Carbohydrate 64g (Dietary Fiber 1g); Protein 5g Exchanges: 2 Starch, 2 Other Carbohydrate, 2½ Fat Carbohydrate Choices: 4
bake smart A drizzle of almond glaze adds a nice finishing touch. Stir ¾ cup powdered sugar, 1 tablespoon milk and ½ teaspoon almond extract until thin enough to drizzle. Drizzle glaze over warm coffee cake.
Cold butter is needed to create a “just right” streusel texture and a crust that’s easy to handle.
prep time: 15 minutes · start to finish: 1 hour 10 minutes · 8 servings
1 Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. In large bowl, beat 6 tablespoons butter and ¾ cup brown sugar with electric mixer on medium speed until creamy. Add eggs, one at a time, beating well after each addition. Stir in almond extract. On low speed, beat in Bisquick mix alternately with milk until smooth. Stir in cranberries. Spread batter in pan.
2 In small bowl, mix all streusel ingredients with fork until crumbly. Sprinkle over batter.
3 Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove side of pan before serving. Serve warm.
*To toast almonds, bake in ungreased shallow pan at 350°F for 6 to 10 minutes, stirring occasionally, until light brown.
1 Serving: Calories 400 (Calories from Fat 170); Total Fat 19g (Saturated Fat 9g; Trans Fat 1.5g); Cholesterol 80mg; Sodium 440mg; Total Carbohydrate 52g (Dietary Fiber 2g); Protein 6g Exchanges: 2 Starch, 1½ Other Carbohydrate, 3½ Fat Carbohydrate Choices: 3½
bake smart For the best results, do not thaw the frozen cranberries before stirring them into the batter.
prep time: 20 minutes · start to finish: 2 hours · 8 servings
1 Heat oven to 325°F. Spray bottom of 9-inch springform pan with cooking spray.
2 In large bowl, beat butter and granulated sugar with electric mixer on high speed 1 minute. Add eggs and almond extract; beat on medium speed about 10 seconds. Add Bisquick mix; beat on medium speed about 30 seconds or until combined.
3 Spread batter in bottom of pan. Press apple pieces, cut side down, into batter.
4 Bake 1 hour to 1 hour 10 minutes or until apples are tender and cake is golden brown. Cool 30 minutes. Remove side of pan. Sift or sprinkle powdered sugar over top of cake; sprinkle with almonds. Serve warm.
*To toast almonds, bake in ungreased shallow pan at 325°F for 7 to 11 minutes, stirring occasionally, until light brown.
1 Serving: Calories 320 (Calories from Fat 160); Total Fat 18g (Saturated Fat 9g; Trans Fat 1g); Cholesterol 110mg; Sodium 420mg; Total Carbohydrate 33g (Dietary Fiber 1g); Protein 5g Exchanges: 1½ Starch, ½ Other Carbohydrate, 3½ Fat Carbohydrate Choices: 2
bake smart Serve with coffee topped with an indulgent topping of whipped cream and a sprinkle of nutmeg.
prep time: 20 minutes · start to finish: 45 minutes · 18 servings
1 Heat oven to 350°F. Grease bottom and sides of 1 (15×10×1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds.
2 Spread two-thirds of the batter (about 2½ cups) in 15×10×1-inch pan or one-third of the batter (about 1¼ cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.
3 Bake 20 to 25 minutes or until light brown. Meanwhile, in small bowl, stir all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool.
1 Serving: Calories 240 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g; Trans Fat 1g); Cholesterol 45mg; Sodium 360mg; Total Carbohydrate 39g (Dietary Fiber 1g); Protein 4g Exchanges: 1 Starch, 1½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2½
bake smart This recipe is easy to cut in half. Use one 9-inch square pan. Use 2 eggs, and substitute a 10-ounce jar of fruit preserves for the pie filling. Divide remaining ingredient amounts in half.
Use 1 can of your favorite flavor of pie filling instead of the cherry.
prep time: 15 minutes · start to finish: 1 hour 15 minutes · 8 servings
1 Heat oven to 350°F. Grease bottom and side of 9-inch round pan with shortening; lightly flour. In 1-quart saucepan, heat fruit and orange juice to boiling over medium heat. Reduce heat; simmer about 3 minutes, stirring occasionally, until thickened and fruit is soft. Set aside.
2 In medium bowl, stir remaining ingredients until mixed; pour into pan. Top with fruit mixture.
3 Bake 30 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 20 minutes before serving.
1 Serving: Calories 260 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3g; Trans Fat 1g); Cholesterol 35mg; Sodium 320mg; Total Carbohydrate 46g (Dietary Fiber 2g); Protein 4g Exchanges: 1 Starch, ½ Fruit, 1½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 3
bake smart If necessary, cover the coffee cake with foil halfway through baking to keep the fruit from overbrowning.
prep time: 15 minutes · start to finish: 50 minutes · 10 servings
1 Heat oven to 400°F. Spray 8- or 12-cup fluted tube cake pan with cooking spray. Pour 1⁄3 cup melted butter into pan; turn pan to coat with butter. Sprinkle brown sugar over butter. Arrange cherries and pecans on sugar mixture.
2 In medium bowl, stir Bisquick mix, granulated sugar, milk, 2 tablespoons softened butter and the egg until combined; beat vigorously 30 seconds. Spoon batter evenly over cherries and pecans.
3 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof plate upside down on pan; carefully turn plate and pan over to remove coffee cake. Cool 10 minutes.
4 Meanwhile, in small bowl, mix all glaze ingredients until smooth and thin enough to drizzle, adding additional water, 1 teaspoon at a time, until desired consistency. Drizzle glaze over warm coffee cake.
1 Serving: Calories 320 (Calories from Fat 130); Total Fat 15g (Saturated Fat 7g; Trans Fat 1.5g); Cholesterol 45mg; Sodium 370mg; Total Carbohydrate 43g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 2 Other Carbohydrate, 3 Fat Carbohydrate Choices: 3
bake smart For a Cherry-Almond Ring, use almonds instead of the pecans, and replace half of the vanilla in the glaze with almond flavoring.
prep time: 20 minutes · start to finish: 1 hour 35 minutes · 16 servings
1 Heat oven to 350°F. Grease bottom and side of 10-inch springform pan or 11×7-inch (2-quart) glass baking dish with shortening; lightly flour.
2 In small bowl, mix all filling ingredients until smooth; set aside.
3 In large bowl, mix 2¼ cups flour and ¾ cup sugar. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture. Stir baking powder, baking soda, salt, sour cream, almond extract and egg into remaining crumb mixture. Spread batter over bottom and 2 inches up side (about ¼ inch thick) of pan.
4 Pour filling over batter. Carefully spoon preserves evenly over filling. Mix almonds and reserved crumb mixture; sprinkle over preserves.
5 Bake springform pan 50 to 60 minutes, 11×7-inch dish 35 to 45 minutes, or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of springform pan. Serve warm or cool. Store covered in refrigerator.
1 Serving: Calories 320 (Calories from Fat 160); Total Fat 18g (Saturated Fat 10g; Trans Fat 0.5g); Cholesterol 65mg; Sodium 230mg; Total Carbohydrate 35g (Dietary Fiber 1g); Protein 4g Exchanges: 1½ Starch, 1 Other Carbohydrate, 3½ Fat Carbohydrate Choices: 2
bake smart Cool cake completely, then wrap tightly and freeze for up to 1 month. To thaw, let stand at room temperature for several hours before serving.
prep time: 25 minutes · start to finish: 2 hours 40 minutes · 12 servings
1 Heat oven to 350°F. Grease bottom and side of 9-inch springform pan with shortening; lightly flour.
2 In 1-quart saucepan, mix ¼ cup granulated sugar and the cornstarch. Stir in water and egg yolks with whisk until well mixed and no lumps remain. Heat to boiling over medium heat, stirring constantly, until mixture begins to thicken. Cook and stir 1 minute; remove from heat. Stir in 1 tablespoon lemon peel and the lemon juice. Refrigerate uncovered 20 minutes, stirring once, until room temperature.
3 Meanwhile, in large bowl, beat butter and 1 cup granulated sugar with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, one at a time, just until blended, then continue beating on medium speed 2 minutes, scraping bowl once. On low speed, beat in flour, 2 teaspoons lemon peel, the baking powder and vanilla about 30 seconds or just until blended.
4 Spread half of batter (about 2 cups) in pan. Spoon lemon curd evenly onto batter, spreading to within ½ inch of edge. Drop remaining batter by tablespoonfuls around edge of lemon curd and pan; spread batter evenly and toward center to cover lemon curd. Sprinkle almonds over top.
5 Bake 45 to 55 minutes or until center is set, cake is firm to the touch and top is golden brown. Cool on cooling rack at least 1 hour (center will sink slightly). Run thin knife around side of cake; remove side of pan. Sprinkle with powdered sugar before serving. Store covered in refrigerator.
*To toast almonds, bake in ungreased shallow pan at 350°F for 6 to 10 minutes, stirring occasionally, until light brown.
1 Serving: Calories 360 (Calories from Fat 180); Total Fat 20g (Saturated Fat 9g; Trans Fat 1g); Cholesterol 180mg; Sodium 190mg; Total Carbohydrate 37g (Dietary Fiber 0g); Protein 6g Exchanges: 1 Starch, 1½ Other Carbohydrate, 4 Fat Carbohydrate Choices: 2½
bake smart Lemon curd can be made up to 1 day ahead; cover it with plastic wrap and refrigerate. When you’re ready to make the cake, let the curd come to room temperature before spreading over the batter.
prep time: 15 minutes · start to finish: 1 hour · 12 servings
1 Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray. In large bowl, mix 2 cups cereal and the orange juice; let stand about 2 minutes or until cereal is soft.
2 Stir oil, egg and bananas into cereal mixture. Stir in remaining cake ingredients. Spread in pan.
3 Bake 35 to 40 minutes or until top springs back when touched lightly in center. Meanwhile, place ½ cup cereal in resealable food-storage plastic bag or between sheets of waxed paper; coarsely crush with rolling pin. In small bowl, mix crushed cereal and remaining topping ingredients until crumbly.
4 When cake is done, set oven control to broil. Sprinkle topping evenly over warm cake. Broil with top about 5 inches from heat 1 to 2 minutes or until bubbly (watch carefully to avoid burning).
1 Serving: Calories 280 (Calories from Fat 70); Total Fat 7g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 25mg; Sodium 340mg; Total Carbohydrate 50g (Dietary Fiber 3g); Protein 4g Exchanges: 1½ Starch, 2 Other Carbohydrate, 1 Fat Carbohydrate Choices: 3
bake smart Fortified whole-grain cereals are a great source of vitamins and minerals, including iron.
prep time: 30 minutes · start to finish: 2 hours · 16 servings
1 Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan, 12-cup fluted tube cake pan or 2 (9×5-inch) loaf pans with shortening or cooking spray.
2 In small bowl, stir all filling ingredients until well mixed; set aside. In large bowl, stir flour, baking powder, baking soda and salt until well mixed; set aside.
3 In another large bowl, beat granulated sugar, butter, 1½ teaspoons vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat about one-fourth of the flour mixture and sour cream at a time alternately into sugar mixture on low speed until blended.
4 For angel food or fluted tube cake pan, spread one-third of the batter (about 2 cups) in pan, then sprinkle with one-third of the filling; repeat twice. For loaf pans, spread one-fourth of the batter (about 1½ cups) in each pan, then sprinkle each with one-fourth of the filling; repeat once.
5 Bake angel food or fluted tube cake pan about 1 hour, loaf pans about 45 minutes, or until toothpick inserted near center comes out clean. Cool in pan on cooling rack 10 minutes.
6 Remove from pan to cooling rack. Cool 20 minutes. In small bowl, stir all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over coffee cake. Serve warm if desired.
1 Serving: Calories 360 (Calories from Fat 150); Total Fat 16g (Saturated Fat 8g; Trans Fat 0.5g); Cholesterol 75mg; Sodium 360mg; Total Carbohydrate 49g (Dietary Fiber 1g); Protein 5g Exchanges: 2 Starch, 1 Other Carbohydrate, 3 Fat Carbohydrate Choices: 3
bake smart To remove the coffee cake from the pan, slide a narrow metal spatula between cake and tube along side of pan. For 2-piece pan, push up from bottom to release. Slide spatula between cake and base to release bottom of cake.
prep time: 25 minutes · start to finish: 3 hours 10 minutes · 16 servings
1 Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour. In small bowl, stir all filling ingredients until mixed; set aside.
2 In medium bowl, mix flour, baking powder and baking soda; set aside. In large bowl, beat 1¼ cups granulated sugar, the butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. On low speed, alternately add flour mixture with sour cream, beating just until blended after each addition.
3 Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.
4 Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
5 In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over coffee cake.
1 Serving: Calories 360 (Calories from Fat 160); Total Fat 18g (Saturated Fat 9g; Trans Fat 0.5g); Cholesterol 60mg; Sodium 190mg; Total Carbohydrate 46g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 2 Other Carbohydrate, 3½ Fat Carbohydrate Choices: 3
bake smart Packed with sweet blackberries, this glorious coffee cake is a great make-ahead treat. Wrap it up tightly and tuck it away in your freezer for up to 2 months to serve when unexpected guests drop by. Drizzle with the glaze just before serving.
prep time: 10 minutes · start to finish: 2 hours 15 minutes · 8 servings
1 Heat oven to 350°F. Grease bottom and sides of 9- or 8-inch square pan with shortening.
2 In large bowl, beat flour, brown sugar, butter, milk, baking powder, salt and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 2 tablespoons of the toffee bits. Pour batter into pan. Sprinkle remaining 2 tablespoons toffee bits, the coconut and nuts over batter.
3 Bake 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
1 Serving: Calories 350 (Calories from Fat 140); Total Fat 15g (Saturated Fat 8g; Trans Fat 0g); Cholesterol 45mg; Sodium 370mg; Total Carbohydrate 48g (Dietary Fiber 1g); Protein 5g Exchanges: 1½ Starch, 1½ Other Carbohydrate, 3 Fat Carbohydrate Choices: 3
prep time: 20 minutes · start to finish: 1 hour 35 minutes · 12 servings
1 Heat oven to 350°F. Grease bottom only of 8-inch square pan with shortening or cooking spray.
2 In large bowl, mix 1½ cups flour, the granulated sugar, cinnamon, baking powder, baking soda and salt. Cut in butter, using pastry blender or fork, until mixture is crumbly. Add buttermilk, egg and vanilla. Beat with electric mixer on medium speed 1 minute. Spread batter in pan.
3 In small bowl, mix all streusel ingredients except chocolate chips with whisk or fork. Sprinkle over batter. Sprinkle with chocolate chips.
4 Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm.
1 Serving: Calories 200 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 20mg; Sodium 210mg; Total Carbohydrate 34g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 2
prep time: 15 minutes · start to finish: 1 hour 15 minutes · 9 servings
1 Heat oven to 375°F. Spray 8-inch square pan with cooking spray. In medium bowl, stir all coffee cake ingredients with whisk or spoon until blended. Spread in pan.
2 Bake 26 to 30 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes.
3 In small bowl, mix all glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, for desired consistency. Drizzle glaze over warm coffee cake. Serve warm.
1 Serving: Calories 310 (Calories from Fat 90); Total Fat 10g (Saturated Fat 5g; Trans Fat 1g); Cholesterol 30mg; Sodium 400mg; Total Carbohydrate 51g (Dietary Fiber 2g); Protein 4g Exchanges: 1 Starch, 2½ Other Carbohydrate, 2 Fat Carbohydrate Choices: 3½
bake smart For more chocolate flavor, omit the glaze and drizzle with 2 tablespoons melted white or semisweet chocolate instead.
prep time: 20 minutes · start to finish: 50 minutes · 12 mini cakes
1 Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
2 In medium bowl, stir all coffee cake ingredients with whisk or spoonuntil blended. Divide batter evenly among muffin cups.
3 In small bowl, mix flour and brown sugar. Cut in butter and peanut butter, using pastry blender or fork, until mixture looks like small peas. Sprinkle topping evenly over batter.
4 Bake 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Gently run knife around edge of cups; remove to cooling rack.
5 In small microwavable bowl, microwave baking chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted; stir until smooth. Place sheet of waxed paper under cooling rack. Drizzle glaze back and forth over tops of cakes with tines of fork. Serve warm.
1 Mini Cake: Calories 300 (Calories from Fat 110); Total Fat 12g (Saturated Fat 7g; Trans Fat 1g); Cholesterol 30mg; Sodium 310mg; Total Carbohydrate 43g (Dietary Fiber 1g); Protein 4g Exchanges: 1½ Starch, 1½ Other Carbohydrate, 2 Fat Carbohydrate Choices: 3
prep time: 15 minutes · start to finish: 1 hour 20 minutes · 9 servings
1 Heat oven to 375°F. In small bowl, mix ½ cup Bisquick mix and the brown sugar until well blended. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
2 In large bowl, stir 2 cups Bisquick mix, the granulated sugar, pumpkin pie spice, walnuts, carrots and raisins. Stir in milk, oil and egg with whisk or spoon until blended. Pour into ungreased 8-inch square pan. Sprinkle with topping.
3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving. Serve warm, with honey, if desired.
1 Serving: Calories 320 (Calories from Fat 140); Total Fat 15g (Saturated Fat 4g; Trans Fat 1.5g); Cholesterol 30mg; Sodium 450mg; Total Carbohydrate 41g (Dietary Fiber 2g); Protein 5g Exchanges: 1½ Starch, 1 Other Carbohydrate, 3 Fat Carbohydrate Choices: 3
bake smart Try adding sweetened dried cranberries or cut-up dried apples in place of the raisins.
prep time: 15 minutes · start to finish: 1 hour · 8 servings
1 Heat oven to 400°F. Spray 9-inch square pan with cooking spray. In small bowl, mix 2⁄3 cup Bisquick mix, the brown sugar, cinnamon and nutmeg. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs; set aside.
2 In medium bowl, stir together 2 cups Bisquick mix, granulated sugar, 2⁄3 cup milk and the egg; beat vigorously 30 seconds. Spread half of the batter in pan. Arrange apple slices on batter; sprinkle with half of the streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts.
3 Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. In small bowl, stir glaze ingredients until thin enough to drizzle. Drizzle over warm coffee cake.
1 Serving: Calories 380 (Calories from Fat 120); Total Fat 13g (Saturated Fat 6g; Trans Fat 2g); Cholesterol 45mg; Sodium 550mg; Total Carbohydrate 62g (Dietary Fiber 2g); Protein 5g Exchanges: 1½ Starch, 2½ Other Carbohydrate, 2½ Fat Carbohydrate Choices: 4
bake smart This coffee cake is a great make-ahead treat to serve when unexpected guests drop by. Bake and cool the coffee cake, but don’t glaze it. Wrap it tightly, and freeze for up to 2 months. Thaw and heat it in the microwave or oven, and glaze it just before serving.
prep time: 20 minutes · start to finish: 3 hours 40 minutes · 10 servings
1 Measure carefully, placing all ingredients except pie filling and powdered sugar in bread machine pan in the order recommended by the manufacturer.
2 Select Dough/Manual cycle. Do not use delay cycle.
3 Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
4 Grease large cookie sheet. Roll dough into 13×8-inch rectangle on lightly floured surface. Place on cookie sheet. Spoon pie filling lengthwise down center third of rectangle. On each 13-inch side, using sharp knife, make cuts from filling to edge of dough at 1-inch intervals. Fold ends up over filling. Fold strips diagonally over filling, alternating sides and overlapping in center. Cover and let rise in warm place 30 to 45 minutes or until doubled in size. Dough is ready if indentation remains when touched.
5 Heat oven to 375°F. Bake 30 to 35 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool. Sprinkle with powdered sugar.
1 Serving: Calories 180 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 10mg; Sodium 270mg; Total Carbohydrate 31g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 2
bake smart Surprise your family with a different filling every time you make this cake. Try cherry, blueberry, peach or apricot pie filling. Canned poppy seed filling or lemon curd works, too!
Prevent a thin crust from forming on the surface by covering the dough while it rests. A handy way to cover the dough? Just turn the bread machine pan upside down over it.
prep time: 10 minutes · start to finish: 40 minutes · 6 servings
1 Heat oven to 350°F. Spray 9-inch round or square pan with cooking spray (without flour). In small bowl, mix 1⁄3 cup Bisquick mix, the brown sugar and cinnamon. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
2 In medium bowl, stir all coffee cake ingredients until blended. Spread in pan; sprinkle with topping.
3 Bake 25 to 30 minutes or until golden brown. Store tightly covered.
1 Serving: Calories 380 (Calories from Fat 100); Total Fat 11g (Saturated Fat 6g; Trans Fat 0g); Cholesterol 130mg; Sodium 570mg; Total Carbohydrate 62g (Dietary Fiber 1g); Protein 6g Exchanges: 2 Starch, 2 Other Carbohydrate, 2 Fat Carbohydrate Choices: 4
bake smart Cooking gluten free? Always read labels to make sure that each recipe ingredient is gluten free. Products and ingredient sources can vary.
This coffee cake is perfect for brunch. Add a bowl of cut-up fresh fruit drizzled with poppy seed dressing and a plate of sliced cheeses to complete the menu.
prep time: 25 minutes · start to finish: 3 hours 55 minutes · 16 servings
1 Drain ½ cup cherries thoroughly; reserve 2 to 4 teaspoons cherry juice for glaze.
2 Measure carefully, placing ½ cup cherries and remaining bread dough ingredients in bread machine pan in the order recommended by the manufacturer.
3 Select Dough/Manual cycle. Do not use delay cycle.
4 Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. In small bowl, mix baking chips, almonds and 2 tablespoons sugar.
5 Grease large cookie sheet with shortening. On floured surface, roll dough into 15×10-inch rectangle. Spread 2 tablespoons butter over dough. Sprinkle with almond mixture and ¼ cup cherries; press into dough. Starting with 15-inch side, roll up dough; press to seal seam. Place, seam side down, on cookie sheet.
6 Cut roll lengthwise in half. Place halves, filling side up and side by side, on cookie sheet; twist together gently and loosely. Pinch ends to seal. Cover and let rise in warm place about 45 minutes or until doubled in size.
7 Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 20 minutes. In small bowl, stir powdered sugar and enough cherry juice for drizzling consistency. Drizzle over coffee cake.
1 Serving: Calories 220 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 10mg; Sodium 180mg; Total Carbohydrate 35g (Dietary Fiber 1g); Protein 4g Exchanges: 1½ Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 2
bake smart Be sure to use a sharp knife when cutting the roll lengthwise in half. This will help prevent the filling from pulling on the knife during cutting.
Maraschino cherries (pronounced either mar-uh-SKEE-noh or mar-uh-SHEE-noh) can be made from any variety of cherry, but the Royal Ann is most often used. The cherries are pitted and then marinated in a flavored sugar syrup. Almond flavoring is sometimes added to red cherries, and mint flavoring is sometimes added to green cherries. The cherries are then dyed with government-approved red or green dye, so they are safe to eat.
prep time: 20 minutes · start to finish: 3 hours 30 minutes · 12 servings
1 Measure carefully, placing all bread dough ingredients in bread machine pan in the order recommended by the manufacturer.
2 Select Dough/Manual cycle. Do not use delay cycle.
3 Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
4 Grease 13×9-inch pan with shortening. Press dough evenly in bottom of pan. Arrange pears on dough. In small bowl, mix 1 cup sugar, 2 tablespoons butter and the ginger. Reserve 2 tablespoons of the topping; sprinkle remaining topping over pears. Cover and let rise in warm place 30 to 45 minutes or until doubled in size. Dough is ready if indentation remains when touched.
5 Heat oven to 375°F. Bake 20 minutes. Mix whipping cream and egg yolk; pour over hot kuchen. Bake 15 minutes longer or until golden brown. Sprinkle with reserved 2 tablespoons topping. Serve warm.
1 Serving: Calories 270 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 60mg; Sodium 240mg; Total Carbohydrate 44g (Dietary Fiber 2g); Protein 4g Exchanges: 1½ Starch, 1½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 3
bake smart Pears are flavorful and juicy when at their seasonal peak. If pears are not in season, you can make this kuchen with canned pears. You’ll need 3 cups of well-drained, canned sliced pears.
When peaches are in season, make this custard-based kuchen with sliced peeled peaches. To peel the peaches easily, drop them into boiling water for just a minute, then remove them with a large slotted spoon. Immediately place them in iced water to stop the cooking. The peels will slip right off.
prep time: 25 minutes · start to finish: 4 hours 10 minutes · 10 servings
1 Measure carefully, placing all bread dough ingredients in bread machine pan in the order recommended by the manufacturer.
2 Select Dough/Manual cycle. Do not use delay cycle.
3 Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. In small bowl, mix cream cheese and 1½ tablespoons flour.
4 Grease 9-inch round pan with shortening. Roll dough into 15-inch round. Place in pan, letting side of dough hang over edge of pan. Spread cream cheese mixture over dough in pan; spoon apricot preserves onto cream cheese mixture. Make cuts along edge of dough at 1-inch intervals to about ½ inch above cream cheese mixture. Twist pairs of dough strips and fold over cream cheese mixture. Cover and let rise in warm place 40 to 50 minutes or until almost double.
5 Heat oven to 375°F. Brush beaten egg over dough. Sprinkle with almonds. Bake 30 to 35 minutes or until golden brown. Cool at least 30 minutes before cutting.
1 Serving: Calories 210 (Calories from Fat 70); Total Fat 7g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 60mg; Sodium 180mg; Total Carbohydrate 30g (Dietary Fiber 1g); Protein 5g Exchanges: 1½ Starch, ½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2
prep time: 20 minutes · start to finish: 4 hours 15 minutes · 10 servings
1 Measure carefully, placing all bread dough ingredients in bread machine pan in the order recommended by the manufacturer.
2 Select Dough/Manual cycle. Do not use delay cycle.
3 Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. In small saucepan, combine all filling ingredients except egg white. Bring to a boil over medium heat, stirring frequently. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. Spread in shallow dish; cover and refrigerate until chilled.
4 Grease large cookie sheet with shortening. Roll dough into 16×12-inch rectangle on lightly floured surface. Spread filling over dough to within ½ inch of edges. Starting with 16-inch side, roll up tightly; pinch seam to seal. Stretch and shape roll until even. Coil roll of dough to form a snail shape. Place on cookie sheet. Cover and let rise in warm place 30 to 60 minutes or until doubled in size. Dough is ready if indentation remains when touched.
5 Heat oven to 325°F. Brush egg white over dough. Bake 45 to 55 minutes or until golden brown. Remove from cookie sheet to cooling rack.
1 Serving: Calories 400 (Calories from Fat 190); Total Fat 21g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 35mg; Sodium 115mg; Total Carbohydrate 42g (Dietary Fiber 2g); Protein 8g Exchanges: 3 Starch, 4 Fat Carbohydrate Choices: 3
bake smart Spread the filling to within ½ inch of the edges so it won’t pop out when you roll up the dough or ooze out during baking.
prep time: 20 minutes · start to finish: 4 hours 10 minutes · 16 servings
1 Measure carefully, placing all bread dough ingredients in bread machine pan in the order recommended by the manufacturer.
2 Select Dough/Manual cycle. Do not use delay cycle.
3 Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
4 Grease large cookie sheet with shortening. Divide dough in half. Roll each half into 15-inch rope. Place ropes side by side on cookie sheet; twist together gently and loosely. Pinch ends to seal. Brush melted butter lightly over dough. Cover and let rise in warm place 45 to 60 minutes or until doubled in size. Dough is ready if indentation remains when touched.
5 Heat oven to 375°F. Brush egg over dough. Mix sugar and cinnamon; sprinkle over dough. Bake 25 to 30 minutes or until twist is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool 20 minutes.
*To toast almonds, bake in ungreased shallow pan at 350°F for 6 to 10 minutes, stirring occasionally, until light brown.
1 Serving: Calories 120 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 20mg; Sodium 180mg; Total Carbohydrate 17g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1 Fat Carbohydrate Choices: 1
bake smart For added crunch, add some finely chopped almonds to the cinnamon-sugar mixture.
