This is a recipe I've been meaning to try. Though, I will probably double the Streusel. (I do the same thing with cake frosting recipes.)
Fruit Yogurt Coffee Cake recipe from old Bisquick advertising
2 cups Bisquick baking mix 1/4 cup sugar 2 tbsp. butter or margarine, softened 1 egg 3/4 cup fruit-flavored yogurt (about 8 oz.) 1 tsp. vanilla Streusel (below)
Heat oven to 375˚. Grease square pan, 8 x 8 x 2 inches. Mix all ingredients except Streusel; beat vigorously 1 minute. Spread into pan; sprinkle with Streusel. Bake until wooden toothpick inserted in center comes out clean, 30 to 35 minutes. Cool 10 min.; cut into squares. Makes 9 servings.
Streusel: Mix 1/4 cup Biquick, 1/4 cup sugar and 2 tbsp. firm butter or margarine until crumbly. Stir in 1 tbsp. grated lemon or orange peel, if desired.
High altitude directions (3500 to 6500 feet): heat oven to 400˚. Decrease baking mix to 1 1/2 cups; add 1/2 cup all-purpose flour.
Add milk, egg and shortening to the Aunt Jemima pancake mix, stirring lightly. Bake on hot, lightly greased griddle, turning only once. For chocolate pancakes: use chocolate milk instead of regular milk.
For strawberry pancakes: use strawberry milk instead of regular milk.
For eggnog pancakes: omit the egg and use only one cup regular milk plus one cup eggnog.
When serving several persons, stack pancakes and keep warm in oven.
Serve six dollar-size pancakes per person, topping each with whipped cream and sprinkling with nutmeg.
At least once in your life, you really should try a homemade doughnut. Trust me.
I found a doughnut recipe in this Delightful Cooking booklet. I'm guessing it's from the 1920s.
Here is the doughnut recipe. Click the image to enlarge it.
3 eggs 1 cup sugar 1 tsp. salt 3 tbsp. Mazola 1 cup sour or buttermilk 5 cups sifted pastry flour 1 tsp. baking powder 1/2 tsp. baking soda 1 tsp. mace or nutmeg
Thoroughly mix first five ingredients. Sift together flour, baking powder, soda and spice, and add to first mixture. Mix thoroughly but lightly and roll out on slightly floured board. Cut with doughnut cutter and fry in deep hot Mazola.
If sweet milk (that is, whole milk) is used (instead of buttermilk), eliminate baking soda and use 4 tsp. baking powder.
Crullers may be made by using above recipe — after rolling out the dough, cut in strips, twist and fry in deep Mazola.
I found this recipe in a 1959 issue of Co-ed magazine. Co-ed billed itself as the magazine "for girls and homemakers of tomorrow."
Here's the 1959 recipe for Dole Tropical Bruffins.
1 can (8 3/4 or 9 oz.) Dole Crushed Pineapple 2 bananas 1/2 cup sugar 1 egg 1/4 cup milk 2/3 cup Grapenuts cereal 2 cups biscuit mix 1 teaspoon salt
For glaze: 1 cup powdered sugar, unsifted 2 tablespoons pineapple syrup
Preheat oven to 425˚ and grease muffin tins. Reserve 2 tablespoons of syrup from the pineapple for glaze. Slice bananas and mash with fork. Combine sugar, egg and milk; mix well, then add Grapenuts, undrained pineapple, banana, biscuit mix and salt. Stir mixture about 25 strokes until blended but not smooth. Spoon into muffin tins, almost to the top, and bake for 20 minutes.
Meanwhile, blend glaze ingredients in small bowl until smooth. Loosen bruffins with small knife and while still hot, place each, top side down, into the glaze. Transfer to cooling rack.
Makes 6, large enough to slice, using 3 1/4-inch tins — or 12, using 2 1/2-inch tins.