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Appetizers • Meats • Fish • Barbecues Stuffings • Gravies and Sauces • Herbs Seasonings • Main Dishes • Vegetables Salads • Breads • Cakes and Icings Desserts • Pies • Cookies • Leftovers
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We celebrate Betty Crocker more for what she stands for than who she was. Around a decade ago I came as close to meeting Betty Crocker as might be possible. When blogging was still new and shiny, I was part of a group of food bloggers invited to General Mills headquarters in Minneapolis. We toured the test kitchens, tasted products, visited the food photography studios, and admired an entire wall of Betty Crocker portraits. I admit, those portraits made quite an impression on me. Who was this mythical woman? Her style changed with the times. In years past she looked serious, wearing pearls and a bouffant hair-do, more recently she wore a more casual sweater and has a friendly smile.
Of course, Betty Crocker never really existed. She was dreamt up by an advertising agency in 1921 and in a few short years became a household icon, inspiring legions of cooks. She changes as America changes, but she was and still is a reassuring source for reliable recipes and cooking guidance.
Betty Crocker is as American as apple pie. Both are not only familiar symbols of America, but they each have a lot in common. They stir up feelings of comfort and home, and memories of meals cooked from scratch by mom and enjoyed by the whole family. Imagine a Norman Rockwell scene of a family sitting around the dinner table. It used to be a common sight, but is it still? Year in and year out we are told that no one cooks anymore, that meals are eaten on the run, and certainly not at the table as a family. Mom is not the one cooking every night, if at all. So what’s going on? There seems to be a cooking conundrum. People are cooking from scratch less than ever before, as the food media continues to churn out new recipes and cooking celebrities all the time. New cookbooks are being published at an astonishing pace. We can’t seem to get enough. So what is it we are hungry for anyway? Are we looking for something new and different? Or are we looking for something nostalgic and comforting? Have we forgotten the basics? Is it possible to look forward by looking back?
Betty Crocker’s Good and Easy Cookbook was published in 1954 during the baby boom, and convenience foods were making their way into the American kitchen like never before. Today we are somewhat ambivalent about processed foods. We want everything to be good and easy and quick as well, but processed foods have been demonized. Looking back, the recipes in the book are a reflection of the time. There’s a reliance on things like canned soup, baking mix, and cake mix. Exotic ingredients are limited to the likes of artichoke hearts, water chestnuts, Roquefort cheese, Worcestershire sauce, soy sauce, and chili powder. There’s no quinoa, no kale, no miso, no smoked paprika. There are no recipes for avocado toast or whole grain bowls. The supposedly ethnic recipes are far from authentic, merely authentically American.
According to the introduction, Betty Crocker’s Good and Easy Cook Book was designed for the “homemaker.” It’s a term we don’t really use anymore. But that doesn’t mean the book isn’t relevant for today’s home cooks. Recently I’ve read articles in magazines and online on the following topics: salads packed in wide mouth jars, crackers doctored with butter and dried herbs, homemade chocolate syrup and hot cocoa, endless variations on cake mixes, pressure cooker recipes and tips for making juicy burgers. Each and every one of these topics is also in this classic from 1954 and clearly just as top of mind today as they ever were. While some recipes go in and out of fashion, others remain classics. The value of Betty Crocker’s Good and Easy Cook Book resides in the stalwarts, the tried and true recipes for things like New England Boiled Dinner, Deviled Eggs, Old-Fashioned Macaroni and Cheese, Tossed Green Salad, Coleslaw, Butterscotch Brownies and Hermits— all are American classics that should be part of everyone’s repertoire. So, too, are the techniques for things like roasting a chicken, making soft boiled eggs, and whipping up salad dressings from scratch. The book has plenty of recipes for anyone just getting interested in cooking, young or old.
My blog Cooking with Amy received considerable attention when it first launched back in 2003 and helped to propel my career as a food writer and cookbook author. I genuinely love to eat and love to cook and I describe myself as a culinary enthusiast. I enjoy expressing my creativity by developing recipes for brands and cookbooks. When I go to a thrift shop or a used book store, I make a beeline for the cookbook section. I’m always on the hunt for inspiration and to learn more about a particular subject that ends up becoming endlessly fascinating to me. I want to know how people cook today and how their parents cooked. I want to be surprised and delighted and to get hungry as I peruse recipes from different cultures and different eras. The Betty Crocker Good and Easy Cook Book is the kind of book I love to read. But after spending some time with it, I realize why I never found it on the shelves. This is the kind of book people hang onto and rarely discard.
I don’t expect every recipe I find to be to my taste, but the promise of finding a special one makes it all worthwhile. The Betty Crocker Good and Easy Cook Book should be approached in the same way. Don’t assume every recipe will be perfect for today. Rely on it for the timeless classics, dig deep for the hidden gems and treasure it for being iconic, just like Betty Crocker.
A good breakfast is the foundation for a happy day.
Not only can the breakfast table be a happy family meeting place, but a well balanced breakfast, including one-fourth to one-third of the whole day’s food requirement, makes us work better, play better, feel better. And it keeps us more cheerful all day long.
Today fixing a good breakfast is so easy, too. Set the table the night before. Take advantage of all the fine modern time-savers—the prepared mixes, ready-to-eat cereals, canned and frozen fruits and juices to interchange with the fresh. Use the handy automatic cooking appliances.
We have planned our breakfast-getting with time in mind, so you will find the breakfasts on the following pages good and easy—and quick to fix, as well. Then there are always those special touches that only you can give that will make breakfast in your home something for your family to remember fondly.
PRETTY AS A PICTURE
Brown-eyed Susan: Orange slices or sections around cooked prunes.
Frosty Raspberry Cup: Chill glass sherbet cups in refrigerator overnight. In morning, fill frosted cups with raspberry sauce or juice. Serve at once.
Grapefruit New Orleans: Grapefruit half on glass plate with vine-like garnish of mint or watercress around it and crushed strawberries on top.
Sparkling Grapes: Serve each guest a small bunch of grapes in a glass of cold water, stem at top.
From the Strawberry Patch: Fasten partly slit strawberry over the rim of a glass of fruit juice served on a green strawberry or grape leaf— or leaf doily.
Two fruits are often better than one—and a fine way to turn leftovers into breakfast treats. Try these, then branch out into your own combinations…
Sliced Bananas in Fruit Juice Applesauce with Raisins
Strawberries and Pineapple Cubes
Sliced Peaches and Blueberries Grapes with Orange Slices
Garnish orange juice with—½ slice orange or one prime strawberry or a pineapple cube or little seedless grapes or a sprig of fresh mint
To tomato juice add—Worcestershire sauce or lemon juice or lemon wedge
Rich in Vitamin C
(necessary for growth)
Grapefruit Lemon Lime
Orange Tangerine Tomato
Try these for variety:
Apple Apricot Carrot
Cranberry Grape Prune
CEREAL SUNDAES WITH MILK OR CREAM
See picture, p. 17.
Berry: Mix cereal lightly in bowl with fresh, frozen or canned raspberries.
Maple Nut: Use maple syrup or shaved maple sugar on cereal for sweetening. Sprinkle with chopped or crushed nuts.
Chocolate: Pour chocolate milk over crispy corn puffs. No sugar is needed.
Tutti-frutti: Top cereal bowl with mixed fruit (such as canned fruit cocktail).
Happy Thought: Sprinkle cereal with chopped dates, nuts.
Peach Melba: Top cereal bowl with fresh, frozen or canned sliced peaches and raspberries.
White House: Cereal bowl topped with fresh or canned sweet cherries (pitted).
A WEEK OF TREATS
Do breakfast appetites at your house lag? Surprise them with cereal treats, both hot and cold. Try the combinations with milk or “half and half.”
CORN MEAL MUSH
1 cup cold water
1 cup corn meal
3 cups boiling water
1 tsp. salt
Mix cold water and corn meal. Stir in boiling water and salt. Cook, stirring, until it boils. Cover and cook 30 min. in double boiler over boiling water, stirring occasionally.
An old-time treat for a
Pack Corn Meal Mush into a greased loaf pan the night before using. Cover and chill until firm. Slice ½″ thick. Dip slices in flour and brown on both sides in greased frying pan. Serve hot with maple syrup or jelly . . . sausage, bacon or ham.
Fried corn meal mush with jelly, little sausages
Bowl filled half with red berries, half with Cheerios
Apricot halves on sugar Jets
Blueberries and Kix
Warm baked apple in center of a bowl of crunchy wheaties or hot oatmeal
Cooked wheat cereal with brown sugar in colored bowl
Bowl of favorite cereal ringed with sliced bananas
HOW TO SOFT-COOK EGGS
Have eggs at room temperature. Cover eggs completely with hot or cold water (see below); do not pile them on top of each other. Don’t let them boil!
Cold water start: Heat until water boils, then remove from heat, cover, let stand 2 to 4 min.
Boiling water start: Lower eggs into boiling water on spoon, reduce heat to simmer, cook 3 to 5 min., turning several times.
Coddled Eggs: Start in boiling water, lowering eggs carefully on spoon; cover pan tightly and remove from heat. Let stand 4 to 6 min.
HOW TO POACH EGGS
In greased skillet, bring to a boil enough water (or milk) to cover eggs. Reduce heat to simmer, and slip in, one at a time, each egg you have broken into saucer. Cover pan and cook at simmer for 3 to 5 min. Lift eggs from water one at a time with slotted spoon, drain. Salt and pepper lightly and serve at once.
HOW TO FRY EGGS
Heat a thin layer of butter or bacon fat in heavy skillet until mod. hot. Break eggs, one at a time, into saucer; slip into skillet. Reduce heat to cook slowly, and spoon fat over eggs until whites are set (3 to 4 min.). Turn if desired and cook until done as you want them.
Poach-fried Eggs: Immediately after slipping eggs, one at a time, into hot fat in skillet, add ½ tsp. water or cream for each egg, cover tightly and cook to firmness desired.
EGGS IN A FRAME
Cut out center of bread slice with biscuit cutter; butter bread generously on both sides, place in hot buttered skillet, drop egg into center, cook slowly until egg is set; turn, brown on second side; season, and lift out with broad spatula or pancake turner.
SERVE POACHED EGGS ON …
Fried bread (butter each side, brown lightly in skillet) or Split and toasted English Muffins or
Codfish Cakes (p. 11), or hash cakes, or
Ham-covered toasted bread rounds (use slice of cooked ham or deviled ham spread).
HOW TO SCRAMBLE EGGS
Break eggs into bowl. Add 1 tbsp. milk or cream, dash of salt and pepper for each egg. Beat with fork, slightly (for gold and white effect) or well (for uniform yellow). Heat ½ tbsp. fat for each egg in mod. hot skillet. Pour in mixture and reduce heat to low. Cook slowly, turning gently as mixture sets at bottom and sides of pan. Avoid constant stirring. When cooked through but still moist (5 to 8 min.), serve at once.
With Mushrooms: Sauté 2 tbsp. sliced mushrooms per egg in the hot fat before scrambling eggs.
With Tomatoes: Sauté 2 tbsp. cut-up fresh or canned tomatoes in the hot fat before scrambling eggs.
With Deviled Ham: Spread hot buttered toast with deviled ham, top with scrambled eggs.
With Dried Beef or Ham: Frizzle cut-up dried beef or cooked ham in the hot fat before scrambling eggs.
HOW TO BAKE OR SHIRR EGGS
See picture, p. 23.
Heat oven to 350° (mod.). Slip each egg into a greased individual baking dish. Dot with butter; salt and pepper. Cover with 1 tbsp. sweet or sour cream. Bake 15 to 20 min., until set. Serve at once in the baking dish.
THESE, Too, ARE DELICIOUS-
Shirred Eggs with Mushrooms: Use undiluted canned cream of mushroom soup instead of cream.
Shirred Eggs with Tomato: Cover with tomato juice or sauce instead of cream.
Baked Eggs on Corned Beef Hash: Heat oven to 400° (mod. hot). Spread warmed, moist corned beef hash in well greased shallow baking dish. Heat. With bottom of custard cup make deep hollows in hash. Slip eggs into these and proceed as above.
For each egg use:
1 tbsp. milk or cream
salt and pepper
1 tsp. butter
Beat eggs until fluffy. Beat in milk or cream, salt and pepper. Pour into sizzling butter in skillet over low heat. Cook slowly, keeping heat low. As undersurface becomes set, lift it slightly with spatula to let uncooked portion flow underneath and cook.
TRICKS WITH TOAST
Toast bread first, then butter; never put buttered bread into a toaster.
For Toasted Bread-and-Butter: Toast buttered side only under broiler.
One-or two-day-old bread makes the best toast.
Split and toast your leftover rolls, muffins, biscuits and un-sugared doughnuts.
Slice a package of unbaked Brown ‘n Serve rolls like bread and toast long slices.
As soon as all of mixture seems set, fold or roll it; serve immediately.
6 slices stale bread
2 beaten eggs
¼ tsp. salt ½ cup milk
Mix eggs, milk and salt. Dip each slice of bread into mixture. Brown both sides in butter or other fat on hot griddle. Serve hot with maple syrup, jelly or honey.
Quick French Toast: Use French bread so more of the small slices can be fitted onto your griddle at one time.
FOR A LOT OF SLICES
Oven French Toast: Heat oven to 500° (very hot). Place dipped slices on greased baking sheet. Bake about 10 min., until browned.
PAN-FRIED FRESH FISH
(Use trout, perch, sunfish, crappies, etc.) Dip cleaned fish in cold water or milk. Drain. Sprinkle with salt and pepper. Dip in flour, corn meal or Bisquick. Cook in hot fat ⅛″ deep in skillet over med. heat until browned on both sides (about 10 mm. in all). Drain and serve.
1 cup flaked salt codfish, freshened (see pkg.)
2 cups diced raw potatoes
1 egg, beaten
salt and pepper
1 tsp. butter or margarine
Cook freshened fish and potatoes in boiling water, covered, until potatoes are tender. Drain. Mash. Beat in remaining ingredients. Form into flat cakes or drop from spoon. Fry in hot fat until brown (5 min. to a side). Serve with Egg Sauce (p. 122).
BROILED SALT MACKEREL
Soak mackerel fillets in cold water overnight. Drain, wipe dry and brush with butter on both sides. Place skin side down on hot greased broiler rack 2″ under heat. Broil until well browned (about 6 min.), turn and broil until browned on other side-Baste each side with melted butter once as fish cooks. Arrange skin side down on hot platter, pour melted butter over fish. Serve at once.
AND CANADIAN BACON
Quick Ways to Cook It
Pan-fried: Place separate slices (have Canadian bacon ⅛″ thick) in a cold skillet. Don’t crowd. Cook over low heat 5 to 8 min., turning to brown evenly. Place cooked slices on absorbent paper to drain.
Broiled: Arrange separate slices (have Canadian bacon ¼″ thick) on broiling rack 3″ from heat. Turn slices after 3 to 4 min. to brown evenly.
Baked: Heat oven to 400° (mod. hot). Arrange separate slices on wire rack set in a baking pan. Bake until brown, about 10 min.
BACON AND EGGS OR HAM AND EGGS
Pan-fry bacon or ham; remove from skillet and keep hot. Drain excess fat from skillet and cook eggs slowly in the rest. Serve eggs with bacon or arranged around ham on hot platter.
A BREAKFAST TREAT
Sliced Bananas in Orange
Bowls of Cheerios
Ham and Eggs (p. 12) or
Frizzled Ham (p. 13)
Hot Muffins (p. 25) Marmalade
ALL YOU HAVE TO DO:
To turn bacon, sausages, chops and other small meats easily, use wire tongs.
To improvise a broiling or baking rack, set a wire cake cooling rack in cake or pie pan.
HAM–Quick Ways to Cook It
Broiled: Slash edges of fat on ½ to 1″ thick slice of ham. Place on broiling rack 3″ below heat. Broil until tender, 5 to 10 min. on each side. Serve on hot platter garnished with peach or apricot halves, broiled a few minutes.
COLD WEATHER BREAKFAST
Hot Cereal Topped with Fruit
Pork Sausage Patties (p. 13)
with Fried Apple Rings (p. 13)
Coffee Cake (pp. 16, 25)
PORK SAUSAGE LINKS
Pan-fried: Place links in cold skillet. Add a small amount of water. Cover and simmer 5 min., but do not boil or prick! Then drain off water and cook slowly until browned, turning once.
Baked: Heat oven to 400° (mod. hot). Simmer as above, then drain and bake 20 to 30 min. in an open pan, turning once.
PORK SAUSAGE PATTIES
Pan-fried: Place ½″ thick patties in cold skillet. Cook over low heat 12 to 15 min., until evenly browned with no trace of pink remaining. Turn with wire tongs or broad spatula. Pour off fat as it gathers.
SUMMER BREAKFAST ON THE PORCH
Berries in Cantaloupe Rings
Bacon and Egg Platter
Cinnamon Rolls (p. 29)
Baked: Heat oven to 400° (mod. hot). Bake patties 20 to 30 min. in an open pan, turning once as in frying.
Fried Apple Rings: Use ½″ slices of cored tart apples. Sprinkle with sugar and sauté in sausage drippings after sausage has been removed from skillet (or in butter or bacon fat.) Turn once with broad spatula while cooking, cook until tender. Serve with pork sausages for breakfast, chops or roast for dinner.
Pan-fried: Slice ham ¼ to ½″ thick. Trim off some fat to rub hot skillet. Cook ham slowly until brown on one side, 4 to 8 min. Turn and brown on second side.
Frizzled: Lay boiled ham in lightly greased hot skillet. Pan-fry quickly until edges curl and cook crisp. Remove to hot platter. Eat with fingers.
of old-fashioned goodness
See picture, pp. 20-21.
Just follow the directions on the Bisquick pkg. Then try these:
Blueberry Pancakes: Fold 2 tbsp. sugar and 1 cup drained fresh, frozen or canned blueberries gently into Bisquick Pancake batter. Bake. Serve with honey or confectioners’ sugar.
Nut Pancakes: Mix ¾ cup of finely chopped toasted pecans, peanuts or walnuts into your Bisquick Pancake batter. Bake. Serve with syrup.
Corn Meal Pancakes: Use ½ cup corn meal in place of ½ cup of the Bisquick. Bake. Serve with syrup or jelly and frizzled ham or bacon, or with grilled sausage and apple rings.
So plump and light!
1 cup milk
2⅓ cups Bisquick
2 tbsp. sugar
¼ cup melted shortening
Beat eggs with rotary beater or mixer until soft peaks form. Blend in milk; add Bisquick and sugar. Mix just until well dampened, then fold in shortening. Spoon onto ungreased medium-hot griddle. Turn when puffed up and bubbles begin to break. Cook on other side. 15 to 20 pancakes.
SILVER DOLLAR PANCAKES
Add a little more milk than usual to Bisquick Pancake batter. Spoon the thin batter a table-spoonful at a time to fill your griddle with tiny tasty pancakes. Serve a plateful to each person.
HINTS THAT HELP
To save dishes, mix pancake or waffle batter in wide-mouthed pitcher ready to pour onto griddle.
Leftover batter can be stored, covered, in refrigerator and thinned with milk when used again.
Remember — modern griddles need no greasing.
Just follow the directions on the Bisquick pkg. Then try the variations suggested for pancakes across the page. Nuts and blueberries are just as much at home in the waffle iron as on the griddle.
A SPECIAL TREAT
Bacon Waffles: Lay short strips of bacon over the grids of a heated waffle iron. Close about 1 min. Then pour Waffle batter—minus butter—over cooked bacon and bake.
ALL You HAVE TO DO:
To bake waffles correctly, close the iron quickly after pouring on the batter, and bake until steaming stops.
Try serving warm syrup for a treat. Set the container, open, in a pan of hot water over low heat.
Try honey butter — a blend of softened butter and honey mixed with a fork until smooth.
Melt butter over very low heat and mix with warm syrup — a perfect spread.
Freeze leftover waffles and toast them unthawed.
DOUBLE-QUICK. COFFEE BREAD
See picture, pp. 18-19.
You can make it the day before, warm it for breakfast, serve hot and fragrant. First, choose topping (opposite) and have it ready.
¾ cup warm water—not hot (110 to 115°)
1 pkg. active dry yeast
¼ cup sugar
1 tsp. salt
2¼ cups sifted Gold Medal Flour
¼ cup soft shortening or butter
Mix — In mixing bowl, dissolve yeast in warm water. Add sugar and salt and about half the flour.
Beat — thoroughly 2 min. Then add egg and shortening. Beat in rest of flour gradually until smooth.
Spoon — Drop small spoonfuls over entire bottom of greased pan. Cover and let rise in warm place (85°) 50 to 60 min., until double in bulk. Heat oven to 375° and bake 30 to 35 min., until brown. Immediately turn out of pan to avoid sticking. Serve warm.
PICK YOUR FAVORITE
They’re all easy… all delicious!
Cherry Butterscotch: Melt in 9″ ring mold ⅓ cup butter and ½ cup brown sugar with 1 tbsp. corn syrup. Decorate with walnut or pecan halves and candied or maraschino cherries. Cool to just warm before spooning in dough.
Tutti-frutti Buns: Mix into finished dough ½ cup candied fruit and ¼ cup chopped nuts. Fill half full 16 to 20 greased medium muffin cups. Let rise. Bake 15 to 20 min. When baked, ice with a mixture of ¾ cup sifted confectioners’ sugar and 1 to 2 tbsp. cream. Decorate tops with more candied fruit and nuts.
Cinnamon Streusel: Mix thoroughly 2 tbsp. butter, ⅓ cup granulated or brown sugar, 2 tbsp. flour, 2 tsp. cinnamon, ½ cup chopped nuts. Spoon dough into 8 or 9″ sq. pan. Sprinkle with the Streusel mixture.
Breakfast fruits (p. 5) and cereal sundaes (p. 6) can look gay and delicious.
Double-Quick Coffee Bread
Hot coffee bread (p. 16) makes any occasion festive.
A happy breakfast treat for the family — easy on mother, too (p. 14).
Make your own cereal sundae (p. 6), along with the scrambled eggs.
When friends come in for brunch, let glamorous strawberry shortcake (p. 71) take the spotlight.
Breakfast should always be an attractive meal, both for the family and for guests.
For a holiday breakfast, try juice, cereal with fruit, and shirred eggs (p. 9).
The Breakfast Tray
Indulge in a few pretty dishes and choice linens for a breakfast tray to please a house guest, the sick-a-bed or Mother on Mother’s Day.
Double Orange—Slices in Juice
Toasted Raisin Bread
For light, tender muffins to win you praise, just follow the easy directions on the Bisquick package, and then try these:
Blueberry Muffins: Fold carefully into Bisquick Muffin batter, 1 cup fresh berries or ¾ cup well drained canned berries. Bake.
Date, Fig or Raisin Muffins: Fold into Bisquick Muffin batter 1 cup finely cut-up dates, figs or raisins. Bake.
Wheaties Muffins: Fold into Bisquick Muffin batter 1½cups Wheaties. Bake.
Corn Muffins, Corn Sticks or Corn Bread: Substitute ¾ cup corn meal for ¾ cup Bisquick in Muffin batter. Fill muffin or corn-stick pans ⅔ full, or pour into 8″ round pan. Bake just until set, about 15 min. in hot oven (450°).
LIGHTNING-QUICK COFFEE CAKES
For a homey treat — just follow the easy directions for Coffee Cake on the Bisquick pkg. Then try these:
Cinnamon Coffee Cake: When Bisquick Coffee Cake batter is in the pan, sprinkle over it a mixture of ½ cup brown or granulated sugar and 1½ tsp. cinnamon. Bake.
Berry or Fruit Coffee Cake: Fold into Bisquick Coffee Cake batter 1 cup fresh berries or ¾ cup well drained canned berries, or 1 cup cut-up dates or figs. Bake.
Prune, Apricot or Pineapple Coffee Cake: When Bisquick Coffee Cake batter is in the pan, spread over it 2 tbsp. melted butter and sprinkle with ¼ cup granulated or brown sugar (add ¾ tsp. cinnamon for prune variation). Arrange over top 1 cup chopped drained cooked prunes or apricots or 1 cup drained crushed pineapple. Bake.
different and intriguing flavors-such as wild blueberry, orange, date, raisin bran and corn—each in its own package. Make them with Betty Crocker Muffin Mix. Delicious!
JIFFY-QUICK BREAKFAST SWEET ROLLS
Just buy a package of Brown ’n Serve rolls from your neighborhood grocer. Before you pop them into the mod. hot oven (400°) to brown for serving (6 to 8 min.), sometimes try these:
Cinnamon – topped Rolls: Butter rolls, then sprinkle with sugar-and-cinnamon mixture (¼ cup granulated or brown sugar to 1 tsp. cinnamon).
Or, after browning, try these:
Orange-glazed Rolls: Bring to a boil and simmer for 5 min. ½ cup sugar, 2 tbsp. water, ¼ cup orange juice; stir in grated rind of 1 orange and cool. Spread on fresh rolls while still warm.
Streusel-topped Rolls: Spread rolls with a mixture of 2 tbsp. butter or margarine, 5 tbsp. sugar, 2 tbsp. flour and ½ tsp. cinnamon.
Frosted Rolls: Mix sifted confectioners’ sugar with cream or milk to spreading consistency. Add flavoring, if desired. Spread over freshly baked rolls while still warm.
These magical-looking crusty shells will win you the rank of expert cook. And they’re now so easy to make!
1 cup sifted Gold Medal Flour
½ tsp. salt
1 cup milk
Heat oven to 425° (hot). Beat ingredients together with rotary beater just until smooth. Over-beating will reduce volume. Pour into well greased deep muffin cups (¾ full) or oven-glass cups (½ full). Bake until golden brown, 40 to 45 min. If not baked long enough, they will collapse. Serve at once. 5 to 9 popovers.
ANY EXTRA POPOVERS?
Leftover popovers take well to freezing. No need to thaw-just pop into oven.
To reheat popovers, place in paper bag or aluminum foil and set in hot oven (425°) for 5 min.
Try them split and toasted, too.
A new method—speedy, easy, sure. Created for you. You’ll have rich and flaky biscuits with tender, crisp crusts this good and easy way.
2 cups sifted Gold Medal Flour
3 tsp. baking powder
1 tsp. salt
⅓ cup cooking (salad) oil
⅔ cup milk
Heat oven to 475° (very hot). Sift dry ingredients together into bowl. Pour oil and milk into measuring cup, without stirring. Then pour all at once into flour, and stir with fork until mixture cleans sides of bowl. Then:
. . . for Rolled or Patted Biscuits: Smooth by kneading dough about 10 times, without additional flour. Roll or pat out ¼ to ½″ thick between waxed papers. Cut out. Place on ungreased baking sheet.
. . . for Drop Biscuits: Drop from spoon onto ungreased baking sheet or into ungreased muffin cups.
Bake 10 to 12 min. Serve hot from the oven with butter and jelly, honey or jam—or dunk in individual dishes of maple syrup. 16 biscuits.
Beat ½ cup honey into ½ cup soft butter. Add 1 tsp. grated orange rind and beat until fluffy.
Corn Meal Biscuits: Sift ½ cup yellow corn meal with 1½ cups flour. Proceed as above.
Bacon Biscuits: Reduce salt to ½ tsp. Add ⅓ cup well drained crisply cooked bacon bits to dry ingredients. Proceed as above.
ALL YOU HAVE TO DO:
To save time in cutting, roll dough into rectangle and cut into squares with sharp knife—or roll into cylinder and cut off ½″ slices.
LIGHTNING-QUICK ROLLED BISCUITS
Follow the easy Rolled Biscuit directions on Bisquick pkg. Then to add a special flourish to your meals try these:
Cinnamon Rolls: Heat oven to 425° (hot). Roll out Bisquick Rolled Biscuit dough into 7×16″ rectangle. Spread with 2 tbsp. soft butter. Then sprinkle with ¼ cup sugar and 1 tsp. cinnamon, mixed. Roll up tightly. Cut into 1″ slices. Bake on greased baking sheet, or in greased muffin cups about 15 min. About 16 rolls.
Butterscotch Pecan Rolls: Same as Cinnamon Rolls, but bake slices in greased medium muffin cups. First, mix ½ cup melted butter, ½ cup brown sugar (packed). Spoon into 16 muffin cups with 2 or 3 pecan halves in each cup.
Just follow the easy Drop Biscuit directions on Bisquick pkg. Then for variety try:
Cinnamon Biscuit Balls: Heat oven to 450° (hot). Make small balls of Bisquick Drop Biscuit dough and roll them in mixture of 2 tbsp. sugar and 1 tsp. cinnamon. Bake on lightly greased baking sheet 8 to 10 min. About 2 doz. biscuits.
Jolly Breakfast Ring: Heat oven to 400° (mod. hot) while you mix Bisquick Drop Biscuit dough. Shape dough into 12 balls. Melt ⅓ cup butter and pour about 3 tbsp. of it into a 9″ ring mold. Sprinkle over the butter 3 tbsp. brown sugar, 12 cherries (candied or maraschino) and ¼ cup nuts. Roll balls in rest of melted butter, then in a mixture of ½ cup sugar, 1 tsp. cinnamon, 3 tbsp. chopped nuts. Place in ring mold and bake 25 to 30 min. Remove from pan while warm.