For brunch or kaffee klatch

You wrote us your ideas, we developed the recipes, and hundreds of homemakers helped us test them! Betty Crocker

DOUGHNUTS

Light, tender doughnuts made with Bisquick!

2 cups Bisquick

¼ cup sugar

⅓ cup milk

1 tsp. vanilla

1 egg

¼ tsp. each cinnamon and nutmeg, if desired

Heat fat to 375°. Mix ingredients until well blended. Turn onto lightly floured surface and knead about 10 times. Roll out ⅜″ thick. Cut with floured doughnut cutter. Fry in hot fat until golden brown, about 1 min. to a side. Take from fat and drain on absorbent paper. Makes about 12 doughnuts.

SWEDISH PANCAKES

“Old country” flavor without old-time fussing.

1¼ cups Bisquick

2 cups milk

3 eggs

¼ cup butter, melted

Beat together until blended. Lightly grease a 6 or 7″ skillet. Spoon about 3 tbsp. batter into hot skillet and tilt to coat bottom of pan. Cook until small bubbles appear on surface. Loosen edges with spatula, turn pancake gently and finish baking on other side. Lay on towel or absorbent paper; place in low oven to keep warm. Spread each with sugar, jam, applesauce, or whipped cream, etc. and roll up like jelly roll. Serve warm. Makes about 15.

BREAKFAST RING

Heat oven to 400° (mod. hot). Shape Biscuit dough (p. 3) into 12 balls. Melt ⅓ cup butter and pour about 3 tbsp. of it into a 9″ ring mold. Sprinkle with 3 tbsp. brown sugar, 12 cherries (candied or maraschino), and ¼ cup nuts. Roll balls in rest of melted butter, then in mixture of ½ cup sugar, 1 tsp. cinnamon, 3 tbsp. chopped nuts. Place in ring mold. Bake 25 to 30 min. Take from pan while warm.

COLONIAL JELLY STACK

Make Pancake batter (p. 2). Pour about ½ cup batter onto heated griddle for each pancake. Place 1 pancake on warm plate and spread generously with soft butter and jelly. Top with second pancake. Spread and repeat until they are 6 high. Sprinkle with confectioners’ sugar. Cut stack into wedges. Serve hot. 6 servings.

Neat Trick: To keep pancakes hot until all are baked, place between folds of towel in warm oven.

SUNDAY BRUNCH

Fruit Compote Colonial Jelly Stack Broiled ham, bacon, or sausages Coffee

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A clever twist of your biscuit dough, a dab of something sweet, you’ve baked warm, breakfasty treats like these. Betty Crocker

STREUSEL RIBBON COFFEE CAKE

Heat oven to 400° (mod. hot). Make Coffee Cake batter (p. 2). Spread half in greased and floured 10x6″ oblong pan. Sprinkle with half of Streusel Topping. Top with rest of batter, then rest of streusel. Bake 20 to 25 min.

Streusel Topping: Mix ½ cup brown sugar (packed), 2 tsp. cinnamon, 2 tbsp. Bisquick, 2 tbsp. melted butter, ½ cup chopped nuts.

JAM TWISTS

(Pictured on inside of back cover.)

1 egg

½ cup cream or ⅓ cup milk

2 cups Bisquick

2 tbsp. sugar

⅓ cup thick jam or preserves

Heat oven to 450° (hot). Grease brown paper and lay on baking sheet. Blend egg and cream together. Stir in Bisquick and sugar until well blended. Turn out on surface sprinkled with Bisquick. Roll gently to lightly coat dough. Knead 15 times. Roll into a 15x9″ rectangle. Spread with jam. Fold in thirds lengthwise to make a 15x3″ rectangle. Cut in 1″ strips. Holding strip at both ends, twist in opposite directions twice, forming a spiral. Place twists 1½″ apart on greased paper, pressing both ends down. Bake 10 to 12 min. Dust tops with confectioners’ sugar. Remove immediately. Makes 15.

CHERRY-RAISIN COFFEE CAKE

(Pictured on cover.)

Make Coffee Cake batter (p. 2). Spread in greased 9″ square pan. Sprinkle with mixture of ¼ cup brown sugar, ½ cup raisins, ¼ tsp. cinnamon. Spoon ⅔ cup cherry jam over top. Bake 20 to 25 min. When still warm, frost with icing made from confectioners’ sugar and milk. Serve warm.

ORANGE COFFEE CAKE

Make Coffee Cake (p. 2)—except add ¾ cup orange juice in place of milk. Before baking, top with

Orange Caramel Topping: Mix ¼ cup chopped nuts, ½ cup brown sugar (packed), 1 tsp. cinnamon, 2 tbsp. softened butter, and 1 tbsp. grated orange rind.

CINNAMON ROLLS

Heat oven to 425° (hot). Make Fruit Shortcake dough (p. 3). Roll into 16x7″ rectangle. Spread with 2 tbsp. soft butter. Sprinkle with mixture of ¼ cup sugar and 1 tsp. cinnamon. Roll up tightly starting at long side. Cut in 1″ slices. Bake on greased baking sheet, or in greased muffin cups 15 min. Makes about 16 rolls.

BUTTERSCOTCH PECAN ROLLS

(Pictured on cover.)

Mix ½ cup melted butter, ½ cup brown sugar (packed). Spoon into 16 muffin cups with 2 or 3 pecan halves in each. Follow recipe for Cinnamon Rolls. Place one slice in each muffin cup.

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