2 cups Bisquick ¼ cup sugar ⅓ cup milk 1 tsp. vanilla 1 egg ¼ tsp. each cinnamon and nutmeg, if desired
Heat fat to 375°. Mix ingredients until well blended. Turn onto lightly floured surface and knead about 10 times. Roll out ⅜″ thick. Cut with floured doughnut cutter. Fry in hot fat until golden brown, about 1 min. to a side. Take from fat and drain on absorbent paper. Makes about 12 doughnuts.
SWEDISH PANCAKES
“Old country” flavor without old-time fussing.
1¼ cups Bisquick 2 cups milk 3 eggs ¼ cup butter, melted
Beat together until blended. Lightly grease a 6 or 7″ skillet. Spoon about 3 tbsp. batter into hot skillet and tilt to coat bottom of pan. Cook until small bubbles appear on surface. Loosen edges with spatula, turn pancake gently and finish baking on other side. Lay on towel or absorbent paper; place in low oven to keep warm. Spread each with sugar, jam, applesauce, or whipped cream, etc. and roll up like jelly roll. Serve warm. Makes about 15.
BREAKFAST RING
Heat oven to 400° (mod. hot). Shape Biscuit dough ([p. 3]) into 12 balls. Melt ⅓ cup butter and pour about 3 tbsp. of it into a 9″ ring mold. Sprinkle with 3 tbsp. brown sugar, 12 cherries (candied or maraschino), and ¼ cup nuts. Roll balls in rest of melted butter, then in mixture of ½ cup sugar, 1 tsp. cinnamon, 3 tbsp. chopped nuts. Place in ring mold. Bake 25 to 30 min. Take from pan while warm.