Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (6 page)

prep time:
15 minutes
·
start to finish:
45 minutes
·
12 muffins

• 1½
  cups all-purpose flour
  
• ½
  cup yellow cornmeal
  
• ½
  cup sugar
  
• 3
  teaspoons baking powder
  
• ½
  teaspoon salt
  
• ¾
  cup fresh whole kernel corn
  
• 2
  tablespoons chopped fresh basil leaves
  
• ¾
  cup milk
  
• ½
  cup butter, melted
  
• 1
  egg, slightly beaten
  

1
Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.

2
In large bowl, mix flour, cornmeal, sugar, baking powder and salt with whisk. Stir in corn and basil. In medium bowl, mix milk, melted butter and egg. Stir into flour mixture just until moistened. Divide batter evenly among muffin cups.

3
Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Serve warm.

1 Muffin:
Calories 210 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 35mg; Sodium 300mg; Total Carbohydrate 28g (Dietary Fiber 1g); Protein 3g
Exchanges:
1 Starch, 1 Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
2

Basil-Corn Muffins

prep time:
10 minutes
·
start to finish:
45 minutes
·
6 popovers

• 2
  eggs
  
• 1
  cup all-purpose flour
  
• 1
  cup milk
  
• ½
  teaspoon salt
  

1
Heat oven to 450°F. Generously grease 6-cup popover pan with shortening. Heat popover pan in oven 5 minutes.

2
Meanwhile, in medium bowl, beat eggs slightly with fork or whisk. Beat in remaining ingredients just until smooth (do not overbeat or popovers may not puff as high). Divide batter evenly among popover cups.

3
Bake 20 minutes. Reduce oven temperature to 325°F. Bake 10 to 15 minutes longer or until deep golden brown. Immediately remove from pan. Serve hot.

1 Popover:
Calories 120 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 75mg; Sodium 240mg; Total Carbohydrate 18g (Dietary Fiber 0g); Protein 6g
Exchanges:
1 Starch, 1 Fat
Carbohydrate Choices:
1

Popovers

prep time:
20 minutes
·
start to finish:
40 minutes
·
12 muffins

• 8
  oz maple-smoked bacon, cut into 1-inch pieces
  
• 1
  egg
  
• ¾
  cup milk
  
• 2
  tablespoons butter, melted
  
• 2
  cups Original Bisquick mix
  
• ¾
  cup shredded Cheddar cheese (3 oz)
  
• ¼
  teaspoon chili powder
  

1
Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. Spray baking cups with cooking spray. In 10-inch skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Remove bacon from skillet; drain on paper towels.

2
Meanwhile, in medium bowl, beat egg slightly. Stir in remaining ingredients and the bacon just until moistened. Divide batter evenly among muffin cups.

3
Bake 16 to 19 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.

1 Muffin:
Calories 170 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4.5g; Trans Fat 0.5g); Cholesterol 35mg; Sodium 470mg; Total Carbohydrate 13g (Dietary Fiber 0g); Protein 6g
Exchanges:
1 Starch, ½ High-Fat Meat, 1 Fat
Carbohydrate Choices:
1

prep time:
15 minutes
·
start to finish:
35 minutes
·
8 scones

• 1¾
  cups all-purpose flour
  
• 3
  tablespoons granulated sugar
  
• 2½
  teaspoons baking powder
  
• ½
  teaspoon salt
  
• 1
  ⁄
  3
  cup cold butter, cut into 8 pieces
  
• 1
  egg, beaten
  
• ½
  teaspoon vanilla
  
• 4
  to 6 tablespoons whipping cream
  
• Additional whipping cream
  
• Coarse sugar or additional granulated sugar
  

1
Heat oven to 400°F. In large bowl, mix flour, 3 tablespoons granulated sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in egg, vanilla and just enough of the 4 to 6 tablespoons whipping cream so dough leaves side of bowl.

2
Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. On ungreased cookie sheet, roll or pat dough into 8-inch round. Cut into 8 wedges with sharp knife that has been dipped in flour, but do not separate wedges. Brush with additional whipping cream; sprinkle with coarse sugar.

3
Bake 14 to 16 minutes or until light golden brown. Immediately remove scones from cookie sheet to cooling rack; carefully separate wedges. Serve warm.

1 Scone:
Calories 240 (Calories from Fat 100); Total Fat 11g (Saturated Fat 6g; Trans Fat 0.5g); Cholesterol 55mg; Sodium 360mg; Total Carbohydrate 31g (Dietary Fiber 0g); Protein 4g
Exchanges:
1 Starch, 1 Other Carbohydrate, 2 Fat
Carbohydrate Choices:
2

cherry–chocolate chip scones:
Stir in ½ cup each of dried cherries and miniature semisweet chocolate chips with the egg, vanilla and whipping cream.

currant scones:
Stir in ½ cup dried currants or raisins with the egg, vanilla and whipping cream.

raspberry–white chocolate scones:
Substitute almond extract for the vanilla; increase whipping cream to ½ cup. Stir in ¾ cup frozen unsweetened raspberries (do not thaw) and
2
⁄
3
cup white vanilla baking chips with the egg, almond extract and whipping cream. Omit kneading step; on ungreased cookie sheet, pat dough into 8-inch round. Continue as directed, except bake 18 to 23 minutes. Raspberries will color the dough slightly.

making scones

Roll or pat dough into 8-inch round on ungreased cookie sheet.

Cut into 8 wedges with sharp knife or pizza cutter dipped in flour; do not separate.

 

prep time:
20 minutes
·
start to finish:
40 minutes
·
10 scones

• 2
  cups all-purpose flour
  
• 1
  ⁄
  3
  cup sugar
  
• 1
  teaspoon baking powder
  
• ½
  teaspoon baking soda
  
• ¼
  teaspoon salt
  
• ½
  cup cold butter
  
• ¾
  cup miniature semisweet chocolate chips
  
• ¾
  cup buttermilk
  
• 5
  teaspoons instant espresso coffee powder or granules
  
• 1
  teaspoon vanilla
  
• 1
  egg yolk
  
• 1
  tablespoon milk
  
• 1
  tablespoon sugar
  
• 2
  oz semisweet baking chocolate, chopped
  

1
Heat oven to 400°F. Line cookie sheet with cooking parchment paper.

2
In large bowl, mix flour,
1
⁄
3
cup sugar, the baking powder, baking soda and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in chocolate chips. In medium bowl, stir buttermilk, coffee powder, vanilla and egg yolk with whisk. Stir into flour mixture just until soft dough forms.

3
On floured surface, press or roll dough to ½-inch thickness. Cut with floured 3-inch round cutter. On cookie sheet, place rounds about 1 inch apart. Brush dough with milk; sprinkle with 1 tablespoon sugar.

4
Bake 15 to 17 minutes or until golden brown. Remove from cookie sheet to cooling rack.

5
In small microwavable bowl, microwave baking chocolate uncovered on High 30 to 45 seconds until softened and chocolate can be stirred smooth. Drizzle over scones.

1 Scone:
Calories 330 (Calories from Fat 150); Total Fat 17g (Saturated Fat 10g; Trans Fat 0g); Cholesterol 45mg; Sodium 270mg; Total Carbohydrate 38g (Dietary Fiber 2g); Protein 5g
Exchanges:
2 Starch, ½ Other Carbohydrate, 3 Fat
Carbohydrate Choices:
2½

Coffeehouse Scones