Thanksgiving: Homemade Biscuits

Thanksgiving Day is a jewel, to set in the hearts of honest men; but be careful that you do not take the day, and leave out the gratitude. ~E.P. Powell

Biscuits or rolls are always a favorite at any holiday meal, and making them yourself is easy and inexpensive with a few tips. The first and most important tip:

NEVER over handle the dough.

Follow the instructions to the letter, and afterwards gently handle the dough when rolling, patting, cutting or shaping. Biscuit dough that's been over mixed or kneaded too long will result in hard biscuits. I should know because I've baked many a biscuit failure in my oven over the years, until I learned this lesson.

The recipe below is from The Home Comfort Cook Book, published in 1948, with a few of my changes.

Basic Biscuit Recipe

2 cups sifted all purpose flour

4 tsp. baking powder

1/2 tsp. salt

2 tbsp. shortening

3/4 milk

Sift together dry ingredients, blend in shortening with a pastry blender or 2 knives until mixture is like course corn meal. One or two more tablespoons shortening may be added for richer biscuits, and part water may be used with milk. Make a well in the center of flour mixture, pour in liquid and stir vigorously with a fork for 1/2 minute. Then turn out onto a lightly floured board and knead gently and quickly for another 1/2 minute.

Roll dough with lightly floured rolling pin or pat it out gently to the desired thickness--about 1/4 inch for plain biscuits, 1/2 inch for tea biscuits and 1 inch for shortcakes. Cut dough with biscuit cutter, dipped in flour. Tops may be brushed with milk or melted butter for a soft, well-browned crust. Place 1/2 inch apart on greased baking sheet and bake in a hot 425 degree oven about 7-15 minutes.

A note on "sour milk": you can use buttermilk or add a tsp. of white or cider vinegar to regular milk which will "sour" it.

BISCUIT VARIATIONS

Drop Biscuits: Add 2 tbsp. or more milk to the recipe, stir dough about 1 minute and then drop by spoonfuls on greased baking sheet. Bake according to recipe above.

Buttermilk/Sour Milk Biscuits: Use 3 tsp. baking powder and 1/2 tsp. soda instead of the 4 tsp. baking powder called for in recipe. 2 tbsp. shortening and 3/4 cup sour milk or buttermilk instead of sweet milk. Mix and bake as per recipe above.

Orange Biscuits: Add grated rind of 1 orange and 1 tbsp. sugar to dry ingredients. When biscuits are ready for the oven press a sugar cube dipped in orange juice into each biscuit and bake as usual.

Pineapple Biscuits: Use part canned pineapple juice instead of milk in the recipe. Dent tops of biscuits and fill with drained, crushed pineapple. Sprinkle lightly with powdered sugar and bake as usual.

Cheese Biscuits: Add 3/4 cup grated or finely chopped cheese to recipe and substitute water for half of the milk. (Brush with garlic butter to make garlic cheese biscuits!)

Biscuit Sticks: Cut biscuit dough into strips, 1/2 inch high, 1/2 inch wide and 3 inches long. Brush with melted butter and bake.

Whole Wheat Biscuits: Use 2 cups unsifted whole wheat flour instead of white flour and use 3 tbsp. shortening instead. Dot each biscuit with a dab of butter before baking.

On OFL we also have instructions for easy yeast bread:

http://oldfashionedliving.com/yeastbread.html

~Brenda

Breakfast Breads for Back to School

Teenagers in particular tend to grumble when reminded they need to eat something other than a toaster pastry before school in the morning. We always have cereal and granola bars on hand at our house, but breakfast breads are a nice alternative too. I've found that variation helps keep the kids interested in breakfast. Today I have recipes for easy breakfast breads that can be made ahead of time.

The first recipe makes TWO 9x13 pans, which will last a couple of mornings. This makes a nice after school snack as well.

Apple Breakfast Bread

Ingredients:

7 cups sifted all purpose flour

1/2 cup baking powder

1 1/2 tsp. salt

1 2/3 cup granulated sugar

1 cup shortening

3 large eggs, beaten

2 1/4 cups water

3 1/2 cups of diced baking apples

3 tbsp. melted butter

4 1/2 tsp. ground cinnamon

Mix flour, baking powder, salt and 6 tbsp. sugar with the shortening using a fork or pastry cutter. Add the eggs and water; mix until it forms a soft dough. Place the batter equally into two well buttered 9x13 baking pans. Spread evenly. Combine the apples, butter, cinnamon and 1 2/3 cups sugar. Spread evenly over batter in each pan. Bake at 400 degrees for about 25 minutes. Makes 25 servings.

Apple Coffee Cake

Ingredients:

1 cup granulated sugar

1/4 cup plus 2 tbsp. butter or margarine

1 egg, beaten

1 tsp. vanilla

2 cups chopped apples

1 1/2 cups flour

1 tsp. baking soda

1/4 tsp. salt

1/4 cup brown sugar

1 tsp. ground cinnamon

Cream the granulated sugar and 1/4 cup butter with an electric mixer til light. Add the egg, vanilla, apples, flour, soda and salt. Pour into a square baking pan. Top with a mixture of 2 tbsp. butter, brown sugar and cinnamon. Bake in 350 degree F. oven for 30-35 minutes. 6 servings.

Spicy Coffee Cake

Ingredients:

1 1/2 cups flour

1/2 cup shortening

1 cup brown sugar

1/2 cup pecans, chopped

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1/2 tsp. baking soda

1 egg

1/2 cup evaporated milk

1 1/2 tsp. vinegar

1/4 tsp. salt

Combine the flour, shortening and brown sugar with a fork or pastry blender. Measure out 1 cup of the flour mixture and mix in a small bowl with the pecans for a topping; set aside. Combine the egg, milk, vinegar and salt-- whisk well. Mix together the spices and baking soda. Add to the egg mixture with the remaining flour mixture. Put into a 8x8 square pan that has been buttered or sprayed with cooking spray. Sprinkle with the reserved topping. Bake at 350 degrees F. for 30 minutes. Serve with butter.

Peach Coffee Cake

Ingredients:

3 cups flour

3 cups granulated sugar

3 tsp. baking powder

1 1/2 tsp. salt

3 eggs, beaten

1/2 cup milk

1 lb. 13 oz. can sliced peaches, drained

cinnamon sugar mixture*

1/2 lb. margarine

Sift the dry ingredients; add eggs and mix with a fork or pastry cutter until it's resembles crumbs. Add milk. Spread 1/3 of the mixture in a 9x13 pan. Arrange 1/2 of peaches over the crumble layer. Repeat layers, ending with the crumble mixture. Top with cinnamon sugar mixture and dot with the margarine. Bake at 350 F. for 1 hour or until toothpick comes out clean. 12 servings.

*mix 1/2 cup sugar with 1 tsp. ground cinnamon

On OFL we have recipes for muffins, another favorite breakfast:

http://oldfashionedliving.com/muffins.html

~Brenda

Baking Bread & Serving Salad for Twenty

Tomorrow I am bringing food in to my daughter's school for the Teacher's Dinner the PTO provides. I decided to bring a salad since last week I had blogged about greens and salads. I'm going to stop and get the ingredients at the last minute so it's fresh. I have a bottle of Ranch Dressing and a bag of Caesar Croutons purchased this weekend. I have apple bread in the oven tonight. This is the recipe I used:

Apple Bread

Ingredients:
1 cup vegetable oil
3 eggs
2 cups granulated sugar
2 tsp. vanilla
3- 3 1/2 cups diced apples *see note
3 cups all-purpose flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt

Mix together the oil, eggs, sugar and vanilla til combined in a medium sized bowl.
In a large bowl sift the flour, cinnamon, baking soda and salt. Add the apples and mix in with the flour. Next add the wet ingredients, stirring with a large spoon until combined. Divide between two loaf pans that have been sprayed well with cooking spray or buttered. Place the pans on a cookie sheet and bake on the middle rack at 325 degrees F. for 1 1/2 hours. Cool, and slice.

Notes: I bought a bag of marked down assorted apples at the store, peeled and diced enough for 3 cups, but it was a little over, so I threw those in too. I also sprinkled brown sugar on the top of each loaf before baking. My oven runs hot and I lowered the temperature to 300 degrees F.

I like to cool and slice my bread before bringing it to potlucks or dinners such as this one at school. It's easier for people to put on their plates, plus it allows me to control the number of slices so everyone shares nicely:)





~Brenda

Sunday Baking Recipes

A family is a unit composed not only of children but of men, women, an occasional animal, and the common cold. ~Ogden Nash

It's always nice to bake on Sunday so everyone can ease into Monday morning with a little home baked goodness. With two teens and a ten year old, our Mondays can be chaotic to say the least, so anything that helps the morning go better is welcomed.

Today I looked through my cookbook collection for bread recipes and ran across a neat little book I had forgotten about. It's a Fleishmann's Yeast booklet from 1910. This recipe calls for a "cake" of yeast which is equivalent to 2 1/4 teaspoons of active dry yeast.

English Bath Buns

2 cakes yeast (4 1/2 tsp. active dry yeast)
1/2 cup milk, scolded and cooled
1 tablespoon sugar
1/2 cup butter
4 eggs
4 cups sifted flour
1/2 tsp. salt
5 tablespoons sugar
1 cup almonds, chopped

Dissolve yeast in one tbsp. of the sugar in lukewarm milk. Add the butter, eggs unbeaten, flour gradually, and the salt, beating thoroughly. This mixture should be thick, but not stiff enough to handle. Cover and let rise in warm place one and 1/2 hours, or until light. Sprinkle balance of sugar and almonds over top, mix very lightly and drop into well-greased muffin pans. Cover and let rise until light, which should be about a half hour. Bake 15 to 20 minutes in a moderately hot oven (350 F.) These buns should be rough in appearance.

I also have All About Home Baking, a General Foods Corp. book, from 1933. Many of the recipes call for "cake flour" which is available in the store, but often all I have on hand is regular all-purpose flour. You can substitute regular flour by combining 3/4 cup all-purpose flour plus 2 tablespoons of cornstarch for each ONE CUP of cake flour that is called for in a recipe.

Chocolate Bread

3 cups sifted cake flour
3 tsp. baking powder
1 1/4 tsp. salt
1 cup brown sugar, firmly packed
1 egg, well beaten
4 tbsp. melted butter or other shortening
1 1/4 cups milk
2 squares unsweetened chocolate, melted

Sift flour once, measure, add baking powder and salt, sift again. Add the brown sugar and mix well. Add egg and melted butter; then add milk gradually, mixing thoroughly. Add chocolate and blend. Bake in greased loaf pan, 8x4x3 inches, in moderated 350 degree F. oven 1 hour and 15 minutes, or until done. Cool before slicing.

Cinnamon Drop Biscuits

2 cups sifted cake flour
2 tsp. baking powder
3 tbsp. sugar
1/2 tsp. salt
1 tsp. cinnamon
4 tbsp. butter
1/2 cup milk
1 egg, well beaten

Sift flour once, measure, add baking powder, sugar, salt and cinnamon, and sift again. Cut in shortening. (I use a fork) Combine milk and egg, then add all at once to flour mixture and stir carefully until all flour is dampened. Then stir vigorously until mixture forms a soft dough that clings to sides of bowl. Drop from teaspoon on ungreased baking sheet. Sprinkle with additional sugar. Bake in a hot oven (400 degrees F.) for 10 to 12 minutes. Makes 2 1/2 dozen.

On OFL we have more quick bread recipes to try:
http://oldfashionedliving.com/bread2.html

~Brenda

Friday Recipes: Bread

It's that time of year when everyone enjoys making bread! That fresh smell of bread wafting through the house is completely wonderful. Here's just a few for you to try.

Herb-Onion Batter Bread

3 1/4 c. all-purpose flour
2 pkgs. Red Star instant blend dry yeast
2 tbsp. sugar
1 tsp. salt
1/2 tsp. ground sage
1/2 tsp. crushed rosemary leaves
1/4 tsp. ground thyme
1/4 c. butter or margarine
1 c. finely chopped onion
1 1/4 c. warm water
1 egg

Preheat oven to 375 degrees. Yield: 1 loaf.

In large mixer bowl, combine 1 1/2 cups flour, yeast, sugar, salt, sage, rosemary and thyme; mix well. Saute onion in butter until golden; add to flour mixture. Add water and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Spoon into greased 2-quart casserole. Cover; let rise in warm place until light and doubled, about 1 hour.

Bake at 375 degrees for 35 to 40 minutes until golden brown. Remove from pan; serve warm or cold.


Basil Tomato Bread with Chive Cream Cheese Spread

2 c. flour
1 tsp. baking soda
1 tbsp. baking powder
1 tsp. salt
1 sm. piece ginger
1/2 c. fresh basil leaves or 1/4 c. dried basil
1 scallion, cut into 1-inch pieces
3 tomatoes, seeded and quartered
1 tbsp. tomato paste
1 1/4 c. sugar
3 lg. eggs
1 stick (1/2 c.) butter, at room temperature and quartered
Chive Cream Cheese Spread (recipe below)

Put flour, baking soda, baking powder and salt into a food processor and process for 2 seconds. Remove and reserve mixture. Process ginger root, basil and scallion for 2 seconds. Add tomato and tomato paste and process for 10 seconds until pureed. Add the sugar and process for 30 seconds. Add eggs and process for 1 minute. Add the butter and process until fluffy. Add the reserved flour and turn machine on and off 5 or 6 times until the flour has disappeared. Spread dough in a greased loaf pan and bake in a 350 degree oven for 40 minutes.

Chive Cream Cheese Spread

1 (8 oz.) pkg. cream cheese, at room temperature, cut into 4 pieces
1 lg. scallion, cut into 1-inch pieces or a bunch of chives
1/8 tsp. Tabasco sauce

Process all ingredients until well mixed.



More Bread Recipes You Might Like
Greek Loaf
Homemade Amish White Bread
Pull Apart Cornmeal Dinner Rolls
Parmesan Herb Bread
Homemade Multigrain Bread

Friday Recipes: Tea Breads

Today I am going to share with you a variety of tea bread recipes. 

Some of these recipes date back to the early 1900's. I hope you enjoy them, and even more so, I hope you'll stop by and comment if you decide to make any of them. Let us know how you liked them!

You can always find plenty of recipes on Old Fashioned Living by using our search box.

Chocolate Tea Bread

1/4 cup butter, softened
2/3 cup sugar
1 egg
1-1/2 cups flour
1/3 cup cocoa
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
3/4 cup mini chocolate chips

Cream butter, sugar and egg in large mixer bowl until light and fluffy. Combine flour, cocoa, baking soda and salt; add alternately with buttermilk to creamed mixture. Beat on low speed just until blended; stir in chocolate chips. Pour into greased 8-1/2x4-1/2x2-1/2 inch loaf pan. Bake at 350 degrees for 55 to 60 minutes or until cake tester comes out clean. Remove from pan and cool on wire rack. Thinly slice and serve on platter with tea.


Lemony Tea Bread

3/4 cup milk
1 tablespoon finely shredded lemon peel or lemon balm
1 tablespoon fresh thyme, or 1 tsp. dried thyme
2 cups flour
1 1/2 tsp. baking powder
1/3 cup butter
1/2 cup sugar
2 eggs
2 tablespoons shredded lemon peel
2/3 cup sifted powdered sugar
1 tablespoon lemon juice

In a small sauce pan, heat milk, lemon balm or peel, and thyme until just warm. Remove from heat; cool. Stir together flour, baking powder, and 1/4 tsp. salt. Set aside. In a large mixing bowl, beat butter and sugar until well combined. Add eggs, one at a time, beating until fluffy. Alternately add the herbed milk and the flour to batter, beating on low speed until just combined. Fold in lemon peel. Turn into greased and floured 9x5x3 loaf pan. Bake in a 350 degree oven 45-50 minutes or until golden. Cool 10 minutes; remove from pan. Combine powdered sugar and just enough lemon juice to make a drizzle. Spoon over bread. Slice and serve on a pretty paper doily lined plate.


Mini Lemon Tea Breads

2 large lemons
2 1/4 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) margarine or butter
3 large eggs
1/2 cup milk

Preheat oven to 350 degrees. Grease ten 4"x2 1/4" loaf pans. From lemons, grate the peel and squeeze 1/4 cup lemon juice. In large bowl, mix all-purpose flour, sugar, baking powder and salt. With pastry blender or two knives butter until mixture resembles coarse crumbs. Stir in 1 tablespoon lemon peel. In bowl beat eggs, milk and lemon juice; stir into flour mixture just until flour is moistened. Spoon evenly into pans; top with remaining lemon peel. Place loaf pans on a baking pan for easier handling. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on racks.

Notes: You can use one 9"x 5" loaf pan and bake 1 hour and 10 minutes or until toothpick comes out clean.


Norwegian Tea Bread

1 cup sugar
1 stick butter, room temperature
3 eggs
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
splash vanilla extract
6 oz. chocolate chips

Heat the oven to 350. Combine the sugar, butter and eggs together in a bowl. Combine the flour, baking powder and salt together in a bowl, and slowly add to the butter mixture. Batter will be stiff. After mixed, add the vanilla and chocolate chips. Stir well. Use ungreased cookie sheet and make 3 rows of butter logs. Place in the oven for 15 - 20 minutes. Cut while still warm on the cookie sheet...at an angle. Serve.


Peach Tea Bread

2 1/2 cups flour
1 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 cup finely chopped fresh peaches
1 tbsp. lemon juice
1/3 cup oil
1/3 cup milk
2 tsp. vanilla extract
2 large eggs
1/3 cup finely chopped pecans

Heat oven to 350 degrees. Grease 9 x 5 loaf pan. In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In medium size bowl, combine peaches and lemon juice. In another bowl, combine oil, milk, eggs and vanilla. Add oil mixture to flour mixture and stir just until dry ingredients are moistened. Do not overbeat. Fold in peaches and nuts. Spoon into greased pan. Bake for 55 to 60 minutes or until top is golden brown and center springs back when lightly touched, or test for doneness with a toothpick. Cool in pan on wire rack for 10 minutes. Serve warm.


Lemon Tea Bread

1/2 c. butter 1 cup sugar
2 eggs
1/2 cup milk
1 1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
grated rind of 1 lemon
juice of 1 lemon
1/2 cup sugar

Cream butter and sugar. Add eggs one at a time. Add dry ingredients alternately with the milk. Add the lemon rind. Bake in a greased and floured 9" x 5" loaf pan at 350 degrees for 45 minutes. Meanwhile, mix juice and sugar in a small pan. Heat slightly. As soon as the cake comes out of the oven, slowly spoon over topping until all is absorbed. Cool in pan.


Lavender Tea Bread

3/4 cup milk
2 Tbsp. dried lavender flowers, finely chopped, or 3 Tbsp. fresh chopped flowers
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. butter, softened
1 cup sugar
2 large eggs

Grease a 9x5x3 inch loaf pan. Preheat oven to 325 degrees. Heat milk with lavender almost to a boil, then steep until cool. Mix flour, baking powder and salt together in bowl. In another bowl cream butter and gradually add sugar, then eggs, one at a time, beating until light and fluffy. Add flour mixture alternately with lavender milk, in three parts. Mix until batter is just blended, do not overbeat. Pour into prepared pan and bake for 50 minutes, or until toothpick inserted in center comes out clean. Let cool in pan 5 minutes, then remove to a wire rack to cool. When completely cool, drizzle with a simple sugar glaze or sprinkle with confectioners' sugar. Garnish with sprigs of fresh lavender.


Sage Tea Bread

1/2 cup milk
2 tablespoons minced fresh sage or 2 teaspoons dried sage
1/2 cup butter, softened
1/2 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

In a small saucepan, heat milk and sage just until warm. Set aside to cool. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to the creamed mixture alternately with milk mixture. Pour into a greased 9x5x3" loaf pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.


If you enjoyed these, please check out our entire Tea Time section on Old Fashioned Living for more recipes, tea party ideas and more.

Reader's Recipe Questions

Real confidence comes from knowing and accepting yourself--your strengths and your limitations--in contrast to depending on affirmation from others. ~Judith M. Bardwick

Today I have questions from readers and answers I hope will help.

I was wondering if you had a recipe for making pickled polish sausage or Kielbasa. I would like to try some. Can a plastic jug be used or just glass? ~Janet

Here is a really simple method to try, and you can adjust the spices if you wish to be hotter or milder. It really isn't a good idea to use plastic containers for pickling.

You'll need smoked kielbasa or sausage for this recipe. Slice it into one inch sections and place it in a sterilized glass canning jar. Be sure to use the rubber ring and the metal lid. Fill the jar with sausage pieces and add white vinegar to cover it until it's about 1/2 inch from the top of the jar opening. Add 1-2 tablespoons crushed red pepper or a small, whole dried pepper (such as a Thai variety). Seal the jar, and place it in the refrigerator for 48 hours. It will last 3-4 weeks if kept refrigerated. Option: You can heat the vinegar before using as well.

I have a friend that lives in another country where corn syrup is not available What could be used in a pecan pie instead of corn syrup?. Would you have a different recipe without it? ~Janet

Your friend can make a syrup that will work in the recipe. Use 1 1/4 cups granulated sugar and 1/3 cup water. Mix them in a sauce pan and boil until it becomes thick like syrup. You can also add a little molasses to this too.

I am looking for a bread machine recipe using caramel candy. I had one but lost it. It was a great recipe. ~IMA

I'm not sure if this is the same one you tried, but it's from BettyCrocker.com and sounds wonderful!

Bread Machine Turtle Bread

Ingredients:
1 cup plus 1 tablespoon water
10 caramels, unwrapped
2 2/3 cups Gold Medal® Better for Bread bread flour
2 tablespoons dry milk
1 tablespoon sugar
3/4 teaspoon salt
1 1/2 teaspoons bread machine or quick active dry yeast
1/4 cup semisweet chocolate chips
1/2 cup coarsely chopped pecans

Measure carefully, placing all ingredients except chocolate chips and pecans in bread machine pan in the order recommended by the manufacturer. Add chocolate chips and pecans at the Raisin/Nut signal or 5 minutes before the last kneading cycle ends. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.

On OFL we have an article with great tips for making yeast breads:
http://www.oldfashionedliving.com/yeastbread.html

Quick Bread for the Holidays

In everyone's life, at some time, our inner fire goes out. It is then burst into flame by an encounter with another human being.We should all be thankful for those people who rekindle the inner spirit. ~Albert Schweitzer

I've already started making breads this year when I volunteered to bring bread in for the teachers during parent teacher conferences. I used this recipe for two different breads by changing the ingredients slightly each time. They both turned out great.



Pistachio Bread Recipe

1 package yellow or white cake mix, any brand
4 eggs
1/4 cup oil
2 tablespoons water
1 3 ounce package pistachio pudding mix
1 cup sour cream, I used low fat
1 tsp. cinnamon
3 tablespoons brown sugar

Preheat oven to 350 degrees F. Grease and flour two 9x5 inch loaf pans. In a large bowl mix the dry cake mix, eggs, oil, water, dry pudding mix, and sour cream. Mix well with a whisk or electric mixer. Divide between the two loaf pans, pouring into the pans and scraping the bowl clean with a rubber spatula. Combine the cinnamon and brown sugar in a small bowl with a fork. Splitting the sugar mixture between the two pans, sprinkle it on top and lightly run a butter knife through the batter so the sugar mixes into it slightly.
Bake for 45-50 minutes, placing the loaf pan on a cookie sheet on the middle rack. Test if it's done after 45 minutes, using a toothpick. Bake longer if necessary. Cool, and slice.

Variations: Use German Chocolate cake mix and vanilla or coconut pudding. This was VERY good.

I'm going to try other variations next time!

~Brenda