Recipe: Mother-Daughter Cinnamon Swirl Loaves (Bisquick recipe, 1970's)

MOTHER-DAUGHTER CINNAMON SWIRL LOAVES



"Maxi and mini loaves from one recipe."

3 cups Bisquick baking mix
1/2 cup sugar
1/3 cup Gold Medal flour
1 egg
1 cup milk
2 1/2 tsp ground cinnamon
Confectioners' Sugar Icing (optional, recipe follows)
Honey-Orange Butter (optional, for serving, recipe follows)

Heat oven to 350 degrees F. Grease and flour a (4 1/2 x 2 3/4 x 1 1/4-inches) loaf pan and an (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pan.

Combine (dry) baking mix, sugar, flour, egg and milk; beat vigorously 1/2 minute.

Pour 1/2 cup of the batter into greased and floured miniature loaf pan; sprinkle with 1/2 teaspoon of the cinnamon. Pour half of the remaining batter into greased and floured 8-inch loaf pan; sprinkle with 1 teaspoon of the cinnamon. Repeat with remaining batter and cinnamon in each pan. Lightly swirl batter in both pans several times for marbled effect.

Bake miniature loaf 30 minutes, large loaf 45 minutes or until wooden pick inserted in center comes out clean. Cool slightly before removing from pans. If you like, frost with Confectioners' Sugar Icing or spread with Honey-Orange Butter (below).

CONFECTIONERS' SUGAR ICING
Mix together 1 cup confectioners' sugar, 1/2 teaspoon vanilla and about 1 tablespoon water.

HONEY BUTTER
Beat 1/2 cup honey and 1/2 cup softened butter or margarine until fluffy. Stir in 1 teaspoon grated orange peel.

Source: Vintage recipe booklet: Two in the Kitchen, Betty Crocker's Bisquick Cookbook, Supplement One, 1972