Polly's Quick Bread Mix & 10 Great Recipes You Can Make With It! Recipe

9/22/2010 9:36 PM Homemade Quick Bread Mix & 10 Great Recipes From Crisco’s Good Cooking Made Easy Cook Book, Copyright 1978 Proctor & Gamble Paulette Le Pore Motzko posted on FoodBuzz.com on September 22, 2010 Large Batch 10 cups sifted flour 1/3 cup baking powder ¼ cup sugar 1 tablespoon salt 2 cups Crisco or vegetable shortening Mix all ingredients together with a wire whip attachment of a large mixer like Kitchen Aid or put in the food processor for a few pulses. Put in a large airtight jar and store for 6 weeks or in the freezer for longer storage. You can surely do this with a pastry blender if you want your hand to fall off! It is much easier to let the food processor do the work or your mixer!

Recipes to Make With The Quick Bread Mix “Scones However You Like them” or “Quick Biscuits”-made without the sugar.

Adapted from “Quick Biscuits” by Crisco by Paulette Le Pore Motzko 2 cups Quick Bread Mix ½ cup milk Preheat oven to 425 degrees and mix all ingredients in a medium size bowl. Roll biscuits out on a cutting board or work area with a little flour on the board, and cut in the shapes you desire. Go ahead and get out your cookie cutters and make them in hearts if you like!

You can also make one big square biscuit or scone out of these and add ½ cup sugar to the dough, adding raisins or your favorite fruit or nut to the dough.

Quick Muffins Variations by Paulette Le Pore Motzko, http://www.CookingUpAStorminCa.ning.com 3 cups Quick Bread Mix 3 tablespoons sugar 1 egg, beaten 1 cup milk Preheat oven to 400 degrees and mix all ingredients just until all dry ingredients are moistened. Do not over mix or your muffins will be tough. Put in greased muffin cups or in a silicone muffin cup. Fill cups 2/3 cup full and bake for about 20-25 minutes.

Variations: Add ½-1 cup of fresh blueberries or frozen. It isn’t necessary to thaw the blueberries as they will cook in the muffin.

Makes 12 to 15 muffins Spicy Apple Muffins (Note these are great with the Apple Butter Icing that goes on the Apple Butter Doughnuts in the recipes to follow!)

cups Quick Bread Mix 3 tablespoons sugar 1 egg, beaten 2/3 cup milk ½ cup applesauce Cinnamon Sugar Topping:

¼ cup sugar ½ teaspoon ground cinnamon Mix all muffin ingredients together until dry ingredients are moistened, but don’t over mix or the muffins will be tough and won’t rise as high. Bake muffins for 20 to 25 minutes until golden brown and nicely done.

Mix cinnamon and sugar in a small bowl and melt some margarine in another small bowl-about ¼ cup.

Brush the tops of the baked muffins with a little margarine or butter and then dip each in the cinnamon sugar mix. If you like you can add a little nutmeg to the spice mix and they will be reminiscent of doughnuts.

Polly’s Banana Bread with Cream Cheese Icing Adapted from “Busy Day Banana Bread” by Crisco 1 package 8 ounces cream cheese, softened-for icing 1 cup sugar 1 cup mashed ripe banana 2 eggs 2 cups Quick Bread Mix ½ cup chopped pecans 1 cup of mini chocolate chips, if desired Preheat oven to 350 degrees.

Note: This bread is perfectly good without the cream cheese icing because it is so moist! I just shake on a little powdered sugar and you can also sprinkle a little cinnamon for a lighter alternative to this bread.

Mix all ingredients and add nuts and chocolate chips if using. Make in a standard size loaf pan for an hour to 65 minutes-until nicely brown. (Cover with aluminum foil on top after 45 minutes so it doesn’t brown too much.)

Icing: Cream together cream cheese and sugar and add a little vanilla extract-about 1 teaspoon. Mix thoroughly and reserve to ice the bread with.

Cool in pan for 10 minutes then turn out to plate or cooling rack.

Quick Waffles 2 egg yolks, beaten 1-1/3 cups milk 2 tablespoons Crisco or vegetable shortening or oil 2 cups Quick Bread Mix 2 egg whites, stiffly beaten Bake according to your waffle maker Makes three 9-inch waffles.

Freeze the extra waffles and you can reheat in your toaster like you do the store bought ones if you desire. These will be much better than those though! I would recommend eating them hot off the waffle iron!

Preparation techniques modified from the original recipe to streamline and make this more efficient.

Quick Pancakes 1 egg, beaten 1-1/3 cups milk 2 cups Quick Bread Mix Mix all ingredients in a large glass measuring cup and stir until mixed with a large wire whisk or in your blender and then you can just pour it on your griddle easily with a minimum of cleanup.

Cook on a hot greased griddle according to your manufacturer’s directions until the tops are bubbly and dry and ready to be turned. Turn only once otherwise you’ll have a piece of shoe leather and the pancakes will be tough!

Variation: Add ½ cup of finely chopped fruit to the pancake batter.

Makes 10 average size pancakes.

You can freeze the ones you don’t eat and reheat in the microwave when you’re in a rush.

Brunch Time Coconut Coffee Cake 2 cups Quick Bread Mix ½ cup flaked coconut 3 tablespoons sugar ½ teaspoon ground cinnamon 1 egg, beaten ½ cup milk ½ cup apricot or pineapple preserves 1 tablespoon lemon juice Mix the Quick Bread Mix, Coconut and sugar and cinnamon until blended. Take out ½ cup of the batter with a ½ cup measuring cup and reserve for the top of the cake.

To the remaining batter add in the milk and spread in an 8 x 8 x 2 inch baking pan.

Combine preserves and lemon juice and spread over dough then sprinkle with the reserved dough.

Bake at 350 degrees for 30 or 40 minutes until done.

Cool and cut into squares.

Makes 9 servings.

Spicy Raisin Coffee Cake 2-1/2 cups Quick Bread Mix 2 tablespoons granulated sugar ½ teaspoon cinnamon 2 eggs, beaten ¾ cup milk ½ cup raisins 1/3 cup chopped walnuts 1/3 cup brown sugar 2 tablespoons margarine or butter, softened Preheat oven to 375 degrees.

Combine mix, sugar and cinnamon. Add eggs and milk and stir until moistened and then stir in the raisins. Pour batter into an 8 x 8 x 2 inch pan.

Streusel: Mix the chopped walnuts, brown sugar and butter and then top the cake with it.

Bake at 375 degrees for 20 minutes until done.

Apple Butter Doughnuts 4 cups Quick Bread Mix ½ cup granulated sugar 2 eggs ¾ cup apple butter 2 teaspoons vanilla Mix all ingredients and then chill for 2 or 3 hours. On a well-floured surface, knead 8-10 times. Roll ½ inch thick and cut with a floured 2-1/2 inch doughnut cutter. Heat oil to 365 degrees and fry doughnuts until they are golden and float and browned-about 3 minutes, turning once.

Drain on paper towels on a plate that has been set aside waiting for the hot doughnuts.

Crisco for deep frying Apple Butter Icing This is good on more than the doughnuts but on any Cinnamon Muffin or Coffee Cake.

cups powdered sugar 3 tablespoons apple butter 3-4 tablespoons milk 1-1/4 cups chopped pecans or walnuts Mix powdered sugar, 3 tablespoons apple butter and milk and mix well. Dip each doughnut into the icing and then into a bowl with chopped pecans or walnuts or rainbow pearl sugar.

Enjoy!

There is no comparison the flavor of the home made ones. You’ll find you want fewer of them when they are HOT! They will satisfy you longer and making these once in a blue moon won’t hurt ya!

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