Friday, February 20, 2009
EDITED TO ADD: BOTH VARIETIES OF BISQUICK ARE DAIRY FREE. I PROMISE.
Sweetheart Rolls from Bisquick Breakfast & Brunch (2002)*
(for Not Your Aunt Bea)
4 1/2 cups Original Bisquick
1 1/3 cups soy milk
1/4 teaspoon almond extract**
2 T. dairy-free margarine, softened
1 package (4-serving size) raspberry- or strawberry-flavored gelatin (not sugar-free)
Powdered Sugar Icing, if desired
Heat oven to 425 degrees. Line cookie sheet with cooking parchment paper or grease with shortening. Stir Bisquick, soy milk, and almond extract until soft dough forms. Place dough on surface generously dusted with Bisquick; gently roll in Bisquick to coat. Shape into ball; knead ten times.
Divide dough in half. Roll or pat each half into 12x7-inch rectangle. Spread 1 tablespoon of the margarine over each rectangle. Sprinkle half of the gelatin over each rectangle; spread evenly with back of spoon. Roll up each rectangle tightly, beginning at 12-inch side. Pinch edge of dough into roll and seal. Cut each roll into 12 one-inch slices. Place on cookie sheet. To make heart shape, pinch one side of slice to form a sharp point; make deep indentation in opposite side of dough with knife to make top of heart.
Bake 12 to 15 minutes or until golden brown. Remove rolls from cookie sheet to wire rack; spread Powdered Sugar Icing over warm rolls.
* I made half of a batch (12 rolls) which was more than enough for us.
** or vanilla
Powdered Sugar Icing
2 cups powdered sugar
2 to 3 tablespoons soy milk or water
1 teaspoon vanilla
Mix all ingredients until smooth and spreadable.
Image from advertisingcookbooks.com
If you can ever find a copy of Bisquick: Breakfast & brunch (Gold Medal Flour), buy it! There are a lot of cute recipe ideas in it.