Wednesday, April 26, 2006

Jam Twists © 1956

1 egg
1/2 cup cream or 1/3 cup milk
2 cups Bisquick
2 tbsp. sugar
1/3 cup thick jam or preserves

Heat oven to 450º (hot). Grease brown paper* and lay on baking sheet. Blend egg and cream together. Stir in Bisquick and sugar until well blended. Turn out on surface sprinkled with Bisquick. Roll gently to lightly coat dough. Knead 15 times. Roll into a 15x9" rectangle.

Spread with jam. Fold in thirds lengthwise to make a 15x3" rectangle. Cut in 1" strips. Holding strip at both ends, twist in opposite directions twice, forming a spiral. Place twists 1 1/2" apart on greased paper, pressing both ends down. Bake 10 to 12 min. Dust tops with confectioner's sugar. Remove immediately. Makes 15.

*Or try Reynolds Parchment Paper

Betty Crocker's Bisquick Cook Book


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