Wednesday, January 5, 2011


Dear Betty Crocker,

I love you, and your Best of Baking Cookbook. I made these yummy treats and ooooohhhhhhhh.

Yes I was baking this morning. I wanted to bake early when there are less children running around to pull me away from the task at hand. I made these two recipes and I love them both, although I have to say I think the Cinnamon Biscuit Fans are my favorite. They have layers of cinnamon-sugar, buttery goodness AND a glaze on top really yummy and the biscuit keeps it from being so sweet that the plaque on your teeth stand up and salute.

Cinnamon Biscuit Fans

2 cups Gold Medal® all-purpose flour
2 tablespoons granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup firm butter or margarine
3/4 cup milk
3 tablespoons butter or margarine, softened
3 tablespoons granulated sugar
1 teaspoon ground cinnamon

1/2 cup powdered sugar
1/4 teaspoon vanilla
2 to 3 teaspoons milk

1.Heat oven to 425ºF. Grease 8 regular-size muffin cups. In large bowl, mix flour, 2 tablespoons granulated sugar, the baking powder and salt. Cut in firm butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture particles resemble fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball.
2.Turn dough onto lightly floured surface. Knead lightly 10 times. Roll into 12x10-inch rectangle. Spread 3 tablespoons butter over rectangle. Mix 3 tablespoons granulated sugar and the cinnamon; sprinkle over rectangle. Cut rectangle crosswise into 6 (10x2-inch) strips. Stack strips; cut crosswise into 8 pieces. Place cut sides up in muffin cups.
3.Bake 16 to 18 minutes or until golden brown. Immediately remove from muffin cups to cooling rack.
4.In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm biscuits. Serve warm.
Makes 8 biscuits

As for the French Breakfast Puffs, I think next time I will do some slight alterations. I would add 1 tsp vanilla to the dough and maybe even some lemon zest.

French Breakfast Puffs

1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted

1.Heat oven to 350ºF. Grease 15 medium muffin cups, 2 1/2x1 1/4 inches.
2.Mix shortening, 1/2 cup sugar and the egg thoroughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups.
3.Bake 20 to 25 minutes or until golden brown.
4.Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.
Makes 15 puffs

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