chapter four
prep time: 1 hour 20 minutes · start to finish: 1 hour 20 minutes · 24 doughnut balls
1 In 3-quart heavy saucepan or 4-quart Dutch oven, heat 2 inches oil to 350°F.
2 Meanwhile, in large bowl, beat egg, milk and butter with fork. Stir in flour, brown sugar, baking powder, salt, cinnamon and bacon.
3 Carefully drop dough by heaping tablespoons, 6 balls at a time, into oil. Fry doughnut balls 30 seconds to 60 seconds on each side, or until golden brown; drain on paper towels until cooled, about 20 minutes.
4 In medium bowl, mix powdered sugar and water until smooth; stir in maple-flavored syrup. Add additional water, 1 teaspoon at a time, until thick glazing consistency. Dip cooled doughnut balls into glaze; let excess drip off. (If glaze disappears while drying, glaze may be too thin. Try dipping balls again, or thicken up glaze by adding a small amount of powdered sugar.) Place glazed doughnut balls on cooling rack; let stand until glaze is set, about 10 minutes.
1 Doughnut Ball: Calories 180 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 150mg; Total Carbohydrate 27g (Dietary Fiber 0g); Protein 2g Exchanges: ½ Starch, 1½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2
bake smart Instead of heaping tablespoons of dough, use a #60 or #70 ice-cream scoop (1¼ inches in diameter) to spoon the dough into the oil.
Cook bacon quickly in the microwave. Place slices on microwavable plate lined with paper towels; cover with paper towel. Microwave on High 3 to 5 minutes or until crisp.
prep time: 45 minutes · start to finish: 1 hour 45 minutes · 26 mini doughnuts
1 In medium bowl, mix 1⁄3 cup sugar, ¼ cup butter and the eggs until smooth. Stir in milk, sour cream and vanilla with whisk. Stir in flour, 1½ teaspoons cinnamon, the cream of tartar and baking powder just until moistened.
2 Grease medium bowl with shortening, turning dough to grease all sides. Place dough in bowl. Cover bowl with plastic wrap; refrigerate 1 hour.
3 Heat oven to 450°F. Line 2 cookie sheets with cooking parchment paper. Place dough on generously floured surface. Roll dough in flour to coat. With floured rolling pin, roll dough to ½-inch thickness. Cut dough with floured 1¾-inch round cookie cutter. Place dough rounds on cookie sheets about 1 inch apart. Cut out centers using floured ¾-inch round cookie cutter. Re-roll scraps to cut additional doughnuts.
4 Bake 8 to 10 minutes or until edges just turn light golden brown. Immediately remove from cookie sheet to cooling rack. Cool 3 minutes.
5 In small bowl, stir ¾ cup sugar and 3 tablespoons cinnamon. Place melted butter in another small bowl. Quickly dip both sides of each warm doughnut into butter; let excess drip off. Using spoon, roll each doughnut in cinnamon-sugar mixture to coat. Return doughnuts to cooling rack. Serve warm.
1 Mini Doughnut: Calories 120 (Calories from Fat 50); Total Fat 5g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 30mg; Sodium 60mg; Total Carbohydrate 17g (Dietary Fiber 1g); Protein 1g Exchanges: ½ Starch, ½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 1
bake smart Refrigerating the dough makes it easier to roll, but extra flour is still needed to keep the dough from sticking to the counter and rolling pin. Shake off any excess flour before placing the dough rounds on the cookie sheet.
Cream of tartar helps add the signature “snickerdoodle” texture and flavor to these doughnuts, distinguishing them from the regular cinnamon-sugar variety.
prep time: 15 minutes · start to finish: 35 minutes · 36 mini muffins
1 Heat oven to 400°F. Grease bottoms only of 36 mini muffin cups. In large bowl, beat milk, oil, juice concentrate, 2 teaspoons orange peel and the egg with whisk until blended. Stir in flour, ½ cup of the sugar, the baking powder and salt just until moistened (batter will be lumpy). Divide batter evenly among muffin cups.
2 In small bowl, mix remaining ¼ cup sugar and 1¼ teaspoons orange peel; sprinkle over batter in cups.
3 Bake 10 to 15 minutes or until light golden brown. Cool 5 minutes; remove from pan to cooling rack.
1 Mini Muffin: Calories 70 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 5mg; Sodium 60mg; Total Carbohydrate 11g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, ½ Fat Carbohydrate Choices: 1
prep time: 15 minutes · start to finish: 30 minutes · 24 mini muffins
1 Heat oven to 400°F. Grease bottoms only of 24 mini muffin cups or 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
2 In medium bowl, beat granulated sugar, butter, milk and egg with whisk or spoon until well blended. Stir in flour, baking powder and salt just until moistened. Fold in cherries and almonds. Divide batter evenly among muffin cups (cups will be full).
3 Bake 10 to 15 minutes or until golden brown.
4 Meanwhile, in small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over warm muffins. Serve warm if desired.
1 Mini Muffin: Calories 70 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 65mg; Total Carbohydrate 10g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, ½ Fat Carbohydrate Choices: ½
bake smart Did you end up with empty cups in your muffin pan? If you’ve greased them, fill the empty ones half full with water. It keeps the grease from burning, and all the cups will bake more evenly.
prep time: 20 minutes · start to finish: 1 hour · 16 mini muffins
1 Heat oven to 375°F. Place paper baking cup in each of 16 mini muffin cups or grease bottoms only with shortening or spray with cooking spray.
2 In medium bowl, stir granulated sugar, oil and egg until blended. Stir in coconut milk and 2 teaspoons lime peel until blended. Stir in flour, baking powder, salt and ¼ cup coconut just until dry ingredients are moistened. Divide batter evenly among muffin cups.
3 Bake 14 to 18 minutes or until tops just begin to turn golden brown. Cool 2 to 3 minutes; remove from pan to cooling rack. Cool completely, about 20 minutes.
4 In small bowl, stir powdered sugar and lime juice until smooth. If necessary, stir in water, a few drops at a time, until glazing consistency; set aside.
5 In small bowl, toss 2 tablespoons coconut with 1 teaspoon lime peel. Dip the top of each muffin in glaze and let excess drip off; immediately sprinkle with coconut mixture.
1 Mini Muffin: Calories 100 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 70mg; Total Carbohydrate 13g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, ½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 1
bake smart If you have only one 12-cup mini muffin pan, simply place the bowl of remaining batter in the refrigerator while the first batch of muffins bakes. Cool the pan completely before baking remaining muffins. The cold batter might need an extra minute of bake time.
These adorable mini muffins are the perfect treat for a wedding or baby shower.
prep time: 15 minutes · start to finish: 30 minutes · 24 mini muffins
1 Heat oven to 400°F. Grease bottoms only of 24 mini muffin cups with shortening or cooking spray, or line with paper baking cups.
2 In medium bowl, stir Bisquick mix, ¼ cup sugar, the softened butter, milk, orange peel and egg until blended; beat vigorously with spoon 30 seconds. Divide batter evenly among muffin cups.
3 Bake 10 to 12 minutes or until light golden brown. In small bowl, stir 2⁄3 cup sugar and the cinnamon until mixed. Immediately roll tops of muffins in melted butter, then in cinnamon-sugar mixture. Cool 5 to 10 minutes. Serve warm.
1 Mini Muffin: Calories 130 (Calories from Fat 70); Total Fat 7g (Saturated Fat 4g; Trans Fat 0.5g); Cholesterol 25mg; Sodium 170mg; Total Carbohydrate 15g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, ½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 1
prep time: 10 minutes · start to finish: 35 minutes · 48 mini muffins
1 Heat oven to 400°F. Lightly spray 48 mini muffin cups with cooking spray.
2 In large bowl, mix beer, pimientos, egg and onion. Stir in Bisquick mix just until blended. (Batter may be lumpy.) Stir in cheese. Divide batter evenly among muffin cups.
3 Bake 13 to 15 minutes or until lightly browned. Remove from pan to cooling rack. Cool 10 minutes. Serve warm.
1 Mini Muffin: Calories 65 (Calories from Fat 0); Total Fat 3g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 0mg; Sodium 156mg; Total Carbohydrate 7g (Dietary Fiber 0g); Protein 2g Exchanges: ½ Starch, ½ Fat Carbohydrate Choices: ½
bake smart These little muffins are a great snack or appetizer, or serve them alongside a bowl of soup or stew.
prep time: 15 minutes · start to finish: 30 minutes · 18 mini muffins
1 Heat oven to 400°F. Spray 18 mini muffin cups with cooking spray. In 7-inch skillet, melt 1 tablespoon butter over medium-high heat. Cook onion in butter 2 minutes, stirring frequently, until tender. Remove from heat; set aside.
2 In large bowl, stir Bisquick mix and ½ cup of the cheese. In small bowl, stir egg, milk and onion with whisk or spoon until well blended. Make well in center of Bisquick mixture; stir in egg mixture just until dry ingredients are moistened.
3 Divide batter evenly among muffin cups. Sprinkle evenly with remaining ½ cup cheese and the sesame seed; drizzle with 2 tablespoons butter.
4 Bake 12 to 14 minutes or until golden. Serve warm.
*To toast sesame seed, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
1 Mini Muffin: Calories 90 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3g; Trans Fat 0.5g); Cholesterol 25mg; Sodium 180mg; Total Carbohydrate 7g (Dietary Fiber 0g); Protein 3g Exchanges: ½ Starch, 1 Fat Carbohydrate Choices: ½
prep time: 15 minutes · start to finish: 45 minutes · 24 mini muffins
1 Heat oven to 350°F. Grease 24 mini muffin cups.
2 In large bowl, beat 1⁄3 cup butter, ½ cup sugar and the egg with electric mixer on medium speed until blended. In medium bowl, mix flour, baking powder, salt, nutmeg and ginger. Add alternately with milk to butter mixture until blended. Divide batter evenly among muffin cups.
3 Bake 15 to 18 minutes or until light golden brown. Cool 5 minutes. Remove from pan to cooling rack.
4 In large resealable food-storage plastic bag, mix 1 cup sugar, the cinnamon, garam masala and cardamom. Roll hot muffins in melted butter, then toss in sugar mixture to coat. Serve warm.
1 Mini Muffin: Calories 140 (Calories from Fat 60); Total Fat 7g (Saturated Fat 4g; Trans Fat 0g); Cholesterol 25mg; Sodium 130mg; Total Carbohydrate 19g (Dietary Fiber 0g); Protein 1g Exchanges: 1½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 1
bake smart If you’ve never tried garam masala, here is your chance. This Indian spice mixture can contain up to 12 different spices and will often include cinnamon, cloves, cumin, coriander, cardamom, black pepper and fennel.
prep time: 40 minutes · start to finish: 2 hours 40 minutes · 24 mini rolls
1 In large bowl, mix 1 cup of the flour, 2 tablespoons granulated sugar, the salt, ¼ teaspoon cinnamon and the yeast. Add warm milk, sweet potato, 3 tablespoons butter and the egg yolk. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, ¼ cup at a time, to make dough easy to handle.
2 Place dough on lightly floured surface, Knead dough 3 to 5 minutes or until dough is smooth and springy. Grease medium bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 1 hour 15 minutes or until doubled in size. Dough is ready if indentation remains when touched.
3 In small bowl, mix 1 tablespoon of the butter and all remaining filling ingredients; set aside.
4 Grease bottoms and sides of 24 mini muffin cups with shortening or spray with cooking spray. Gently push fist into dough to deflate. On lightly floured surface, roll dough into 12×9-inch rectangle. Cut dough in half to form 2 (9×6-inch) rectangles. Spread rectangles with remaining 1 tablespoon butter; sprinkle with filling, covering entire surface. Starting with 9-inch side, roll up tightly. Pinch edges to seal. Stretch and shape until even. Using dental floss or serrated knife, cut each roll into 12 (¾-inch) slices.
5 Place slice in each muffin cup, cut side up. Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place 30 minutes.
6 Heat oven to 350°F. Bake 10 to 12 minutes or until light golden brown. Immediately remove from pan to cooling rack.
7 Meanwhile, in small bowl, stir melted butter, 1 tablespoon milk and the powdered sugar. Stir in additional milk, 1 teaspoon at a time, until glaze is smooth and consistency of thick syrup. Drizzle over rolls. Serve warm.
1 Mini Roll: Calories 100 (Calories from Fat 35); Total Fat 3.5g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 20mg; Sodium 75mg; Total Carbohydrate 14g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: 1
bake smart To easily cook the sweet potato, pierce with a fork and place on a paper towel in the microwave. Microwave on High 5 to 7 minutes or until tender. Cool until it’s easy enough to handle. Slit the potato skin and peel it away from the flesh. Mash the flesh with a fork and let cool to room temperature.
To easily drizzle rolls, place the glaze in a resealable food-storage plastic bag. Cut off a tiny corner of the bag and squeeze the bag to drizzle the glaze over rolls.
prep time: 30 minutes · start to finish: 2 hours 25 minutes · 4 loaves (4 slices each)
1 Heat oven to 350°F. Grease bottoms only of 4 (4½×2½-inch) mini loaf pans with shortening or cooking spray.
2 In large bowl, stir ½ cup milk, ¼ cup bourbon, the melted butter, egg and orange peel until blended. Stir in flour, granulated sugar, baking powder and salt just until moistened. Stir in ½ cup of the pecans. Divide batter evenly among pans, about ½ cup each. Place pans on cookie sheet at least 2 inches apart.
3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean and tops begin to turn golden brown. Cool 10 minutes.
4 Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 40 minutes.
5 Meanwhile, in 1-quart saucepan, melt 2 tablespoons butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Remove from heat; stir in 1 tablespoon milk. Increase heat to medium; cook, stirring constantly until mixture returns to a boil. Remove from heat. Place saucepan in bowl of ice water; cool to lukewarm, stirring constantly about 2 minutes.
6 Remove pan from ice water. Stir in powdered sugar and 2 teaspoons bourbon. Beat until smooth, adding additional milk as needed for drizzling consistency. Drizzle glaze over loaves; sprinkle with remaining 2 tablespoons pecans. Let stand 30 minutes for glaze to set. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
*To toast pecans, bake in ungreased shallow pan at 350°F for 5 to 7 minutes, stirring occasionally, until light brown.
1 Slice: Calories 180 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 25mg; Sodium 230mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 2g Exchanges: ½ Starch, 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 1½
bake smart These tiny pans don’t sit well on an oven rack by themselves, so putting them on a cookie sheet ensures they won’t tip over.
prep time: 15 minutes · start to finish: 1 hour 30 minutes · 11 mini loaves (5 slices each)
1 Heat oven to 350°F. Grease bottoms only of 11 (4½×2¾×1¼-inch) loaf pans.
2 In large bowl, mix sugar, oil, vanilla, eggs and pumpkin. Stir in all remaining ingredients except dates. Stir in dates. Pour into pans (about ½ cup each).
3 Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely before slicing.
1 Slice: Calories 90 (Calories from Fat 30); Total Fat 3g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 90mg; Total Carbohydrate 14g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: 1
bake smart To make regular-size loaves, grease bottoms only of two 8- or 9-inch loaf pans. Bake 50 to 60 minutes.
For a crunchy praline topping, mix 1⁄3 cup packed brown sugar, 1⁄3 cup chopped pecans and 1 tablespoon softened butter until crumbly; sprinkle over the batter before baking.
prep time: 25 minutes · start to finish: 1 hour 5 minutes · 18 mini scones
1 Heat oven to 400°F. Spray cookie sheet with cooking spray.
2 In medium bowl, mix flours, sugar, baking powder, baking soda, salt, lemon peel and rosemary. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in sour cream, oil and lemon juice.
3 On lightly floured surface, knead dough lightly 10 times. Divide dough into thirds. On cookie sheet, pat each third of dough into 5-inch round. Using sharp knife, cut each round into 6 wedges, but do not separate wedges.
4 Bake 12 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet to cooling rack. Carefully separate wedges. Cool 5 to 10 minutes. Serve warm.
1 Mini Scone: Calories 110 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 5mg; Sodium 180mg; Total Carbohydrate 13g (Dietary Fiber 1g); Protein 2g Exchanges: 1 Starch, 1 Fat Carbohydrate Choices: 1
prep time: 15 minutes · start to finish: 30 minutes · 18 mini rolls
1 Heat oven to 400°F. Grease cookie sheet or line with cooking parchment paper. In medium bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture is crumbly. Stir in 2⁄3 cup milk until dough leaves side of bowl and forms a ball. Stir in additional milk, if necessary, 1 tablespoon at a time, until dough is soft and slightly sticky. Beat 25 strokes.
2 Onto cookie sheet, drop dough by rounded tablespoonfuls about 1 inch apart. In small bowl, mix dressing and seasoning. Brush over tops of rolls. Sprinkle with cheese.
3 Bake 12 minutes or until golden brown. Serve warm.
1 Mini Roll: Calories 100 (Calories from Fat 45); Total Fat 4.5g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 10mg; Sodium 180mg; Total Carbohydrate 12g (Dietary Fiber 0g); Protein 2g Exchanges: 1 Starch, ½ Fat Carbohydrate Choices: 1
bake smart For Crunchy Almond Butter Topping, in small bowl, mix 1½ tablespoons chopped sliced almonds, 1 tablespoon softened butter and 1 tablespoon light corn syrup. Spread over tops of unbaked rolls; sprinkle with 2 teaspoons sugar. Bake as directed.
Other ideas for topping the rolls before baking include sprinkling with shredded cheese, any herb, caraway or sesame seed or miniature chocolate chips.
prep time: 20 minutes · start to finish: 7 hours 30 minutes · 12 mini brioche
1 Measure carefully, placing all ingredients except milk, egg yolk and sugar crystals in bread machine pan in the order recommended by the manufacturer.
2 Select Dough/Manual cycle. Do not use delay cycle.
3 Grease medium bowl. Place dough in bowl, turning dough to grease all sides. Cover with plastic wrap; refrigerate at least 4 hours but no longer than 24 hours.
4 Grease 12 regular-size muffin cups. Punch down dough. Divide dough into 16 equal pieces. Roll each piece into a ball. Cut 4 balls into 3 pieces each; roll into small balls. Place 12 large balls in muffin cups. Flatten and make an indentation in center of each with thumb. Place 1 small ball in each indentation. Cover and let rise in warm place 50 to 60 minutes or until doubled in size.
5 Heat oven to 350°F. Mix milk and egg yolk; gently brush over tops of rolls. Sprinkle with sugar crystals. Bake 15 to 20 minutes or until golden brown. Remove from pan to cooling rack. Serve warm.
1 Mini Brioche: Calories 170 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 60mg; Sodium 180mg; Total Carbohydrate 27g (Dietary Fiber 1g); Protein 5g Exchanges: 1½ Starch, ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: 2
prep time: 10 minutes · start to finish: 40 minutes · 18 mini popovers
1 Heat oven to 450°F. Generously spray 18 mini muffin cups with cooking spray. In small bowl, beat eggs with whisk or egg beater until lemon-colored and foamy. Add milk; blend well. Add flour and remaining ingredients; beat just until batter is smooth and foamy on top. Divide batter evenly among muffin cups, filling to within ¼ inch of top.
2 Bake 10 minutes. DO NOT OPEN OVEN. Reduce oven temperature to 350°F; bake 10 to 20 minutes longer or until popovers are high and deep golden brown. Remove from oven; insert sharp knife into each popover to allow steam to escape. Remove from pan. Serve hot.
2 Mini Popovers: Calories 70 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 50mg; Sodium 70mg; Total Carbohydrate 8g (Dietary Fiber 0g); Protein 3g Exchanges: ½ Starch, ½ Fat Carbohydrate Choices: ½
bake smart Chives are a fragrant herb with slender, vivid green hollow stems. Fresh chives can be snipped with scissors to the desired length. They have a mild onion flavor and are available year-round.
prep time: 15 minutes · start to finish: 25 minutes · 24 mini focaccias
1 Heat oven to 450°F. In medium bowl, stir Bisquick mix and milk until soft dough forms; beat 30 seconds. If dough is too sticky, gradually mix in enough additional Bisquick mix (up to ¼ cup) to make dough easy to handle.
2 Place dough on surface generously sprinkled with additional Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into a ball; knead 10 times.
3 Roll out dough to ¼-inch thickness. Cut with 2-inch round cutter dipped in Bisquick mix. On ungreased cookie sheet, place about 2 inches apart. Brush with oil; sprinkle with rosemary and garlic powder.
4 Bake 8 to 10 minutes or until golden brown. Serve warm.
1 Mini Focaccia: Calories 50 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 8g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, ½ Fat Carbohydrate Choices: ½
