Table of Contents:
Fruit Smoothie
Pistachio Delight Cookies
Southern Tea Cakes
Glazed Cinnamon Rolls
===================================================
FRUIT SMOOTHIE
1 to 1 1/2 cups fruit of your choosing
fresh is best; frozen works great; I haven't tried canned, but
why not?
6oz lite yogurt in a matching flavor
1 cup, losely packed, ice cubes (I use 2 yogurt containers full,
actually, but your brand may not fill so easily)
Combine in blender or smoothie maker.
Puree until smooth
Serve with a sprig of mint if you want to be fancy
Enjoy!
Serves 1 to 2
entire batch equals 1 fruit and 1 milk
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Pistachio Delight Cookies
1 Box White Cake Mix
1 Pkg (3.5 oz) Jell-o Pistachio Favor Instant Pudding Mix
1/2 Cup Canola Oil
3 Tbs Water
2 Eggs
1/2 Cup Pistachios, chopped
1/2 Cup Flaked Coconut
Combine all ingredients in a bowl; blend well. Drop teaspoonfuls onto
greased baking sheets.
Bake at 350 degrees for 10 minutes, or until lightly browned around
edges.
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SOUTHERN TEA CAKES
4 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
2 cups sugar
2 eggs, beaten
1/2 cup buttermilk
2 sticks (8 oz total) Real butter, softened
1 tsp vanilla extract
Preheat oven to 350*F. In a large bowl sift flour, baking soda, & baking
powder together. Add remaining ingredients and blend well. Dough should
be soft. Roll dough out onto a floured surface until approximately
1/4-inch thick. Cut dough into desired shapes and bake on a slightly
greased baking sheet for 10 to 12 minutes. Makes approx. 5 to 6 dozen
cookies, depending on the size you make.
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Glazed Cinnamon Rolls
2 tablespoons sugar
1 teaspoon ground cinnamon
2 1/2 cups Original Bisquick® mix
2/3 cup milk
2 tablespoons sugar
2 tablespoons butter or margarine, softened
1/4 cup raisins
Glaze (See Below)
1. Heat oven to 375ºF. Grease bottom and sides of rectangular pan,
13x9x2 inches. Stir together 2 tablespoons sugar and the cinnamon;
reserve.
2. Stir Bisquick, milk and 2 tablespoons sugar until dough forms. If
dough is too sticky, gradually mix in enough Bisquick (up to 1/4 cup) to
make dough easy to handle. Turn dough onto surface well dusted with
Bisquick; gently roll in Bisquick to coat. Shape into ball; knead 10
times. Roll into rectangle, 15x9 inches; spread with butter. Sprinkle
evenly with sugar mixture; sprinkle evenly with raisins. Roll up
tightly, beginning at 15-inch side. Seal well by pinching edge of dough
into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
3. Bake 23 to 25 minutes or until golden brown. Cool 5 minutes; remove
from pan. Spread Glaze over warm rolls.
Glaze
1 1/3 cups powdered sugar
2 tablespoons milk
Stir together powdered sugar and milk until smooth.
High Altitude (3500-6500 ft) Heat oven to 400ºF. Bake about 20 minutes.
Makes 12 rolls
TIPS from the kitchen
Substitution Replace raisins with dried sweetened cranberries or
blueberries for a twist on these classic breakfast rolls.
Success Dental floss isn't just for teeth! Use it to easily cut the
dough into slices. Place a 12-inch piece of floss under the roll where
you want to make the cut. Then pull the floss ends up so they crisscross
at the top and continue pulling the floss to cut through the dough.
Simplify It's easy to glaze cinnamon rolls if you spread the warm rolls
with Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting.
1 Serving: Calories 200 (Calories from Fat 55 ); Total Fat 6 g
(Saturated Fat 1 g); Cholesterol 0mg; Sodium 390 mg; Total Carbohydrate
36 g (Dietary Fiber 1 g); Protein 2 g Exchanges: 1 Starch; 1 1/2 Fruit;
1 Fat
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