PILLSBURY CINNAMON SWIRL BREAD OR COFFEE CAKE MIX
Directions What You Need: 3/4 cup water; 3 tablespoons oil; 2 eggs. 1. Heat oven to 350 degrees F. Generously grease bottom of pan. 2. Combine quick bread mix (large clear packet), water, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is well blended. Pour half of batter (about 1-1/3 cups) into greased pan. Sprinkle with 2/3 cup of the swirl mix (small clear packet). Pour remaining batter over swirl mix. Spread carefully to cover. Sprinkle with remaining swirl mix. 3. Bake at 350 degrees F as directed or until toothpick inserted in center comes out clean. Cool loaf in pan 15 minutes. Loosen edges with knife or metal spatula; remove from pan. Cool coffee cake in pan. 8x4-inch loaf pan: 45 to 55 min. 9x5-inch loaf pan: 40 to 50 min. 8-inch square pan: 30 to 40 min. 9-inch square pan: 25 to 35 min. 4. Squeeze glaze packet 10 to 15 times before opening. Cut off small corner of packed. Drizzle over cooled loaf or coffee cake. High Altitude (Above 3500 Feet): Add 1/4 cup flour to dry mix. Bake as directed. Storage: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Tips! Add 1/2 cup mashed ripe banana to the batter. Stir in 1/2 cup of the following: chopped nuts, dried cranberries or raisins. Product Details. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
