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Betty Croker Cookie Book

Betty Croker Cookie Book

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Published by: api-3814894 on Oct 19, 2008
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Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
* Exported from MasterCook *
Almond Bars
Recipe By
:
Serving Size : 32
Preparation Time :0:00
Categories
: Chapter 4
Fix 'Em with a Mix
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
1
package Betty Crocker\u00ae SuperMoist white cake mix
1/2
cup butter or margarine -- softened
2
eggs
Almond Topping -- (recipe follows)
ALMOND TOPPING
2/3
cup sliced almonds
2/3
cup butter or margarine
1/2
cup sugar
1
tablespoon plus 1 teaspoon all-purpose flour
1
tablespoon milk

Heat oven to 350\u00ba. Beat cake mix (dry), butter and eggs with electric
mixer on low speed until dough forms or mix with a spoon. Press in bottom
of ungreased jelly roll pan, 15 1/2 \u00d7 10 1/2 \u00d7 1 inch. Bake 20 to 25
minutes or until golden brown and crust begins to pull away from sides of
pan or until toothpick inserted in center comes out clean.

Immediately spread Topping over crust. Set oven control to broil. Place
pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is
golden brown and bubbly (watch carefully\u2014Topping burns easily). Cool
completely. Cut into 8 rows by 4 rows.

ALMOND TOPPING:
Cook all ingredients in 2-quart saucepan over low heat, stirring
constantly, until sugar is dissolved and mixture thickens slightly.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker\u00ae Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker\u00ae
cookbooks. Because MasterCook and Betty Crocker\u00ae use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
"\u00a9 General Mills, Inc. 1998."
Yield:
"32 Bars"
- - - - - - - - - - - - - - - - - - -

Per serving: 162 Calories (kcal); 10g Total Fat; (54% calories from fat); 1g
Protein; 17g Carbohydrate; 12mg Cholesterol; 194mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1
Other Carbohydrates

Serving Ideas : Serve these rich bars all alone or with chocolate or coffee ice
cream.
NOTES : Almonds
Almonds are the kernel of the fruit of the almond tree. Almonds
Page 1

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
come primarily from California, the Mediterranean, Australia and
South Africa.

Nutr. Assoc. : 0 4098 0 2130706543 0 0 0 4098 0 14 0
* Exported from MasterCook *
Almond Bonbons
Recipe By
:
Serving Size : 36
Preparation Time :0:00
Categories
: Chapter 5
Hand-Shaped & Pressed Cookies
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2
cups all-purpose flour
1/2
cup butter or margarine -- softened
1/3
cup powdered sugar
2
tablespoons milk
1/2
teaspoon vanilla

1/2 (7 ounce) package almond paste (7- or 8-ounce size)
Almond Glaze -- (recipe follows)
Sliced almonds -- toasted, if desired (see Notes)

ALMOND GLAZE
1
cup powdered sugar
1/2
teaspoon almond extract
4
teaspoons milk (4 to 5 teaspoons)

Heat oven to 375\u00ba. Beat flour, butter, powdered sugar, milk and vanilla in
large bowl with electric mixer on medium speed, or mix with spoon. Cut
almond paste into 1/2-inch slices; cut each slice into fourths.

Shape 1-inch ball of dough around each piece of almond paste. Gently roll
to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake 10
to 12 minutes or until set and bottom is golden brown. Remove from cookie
sheet to wire rack. Cool completely. Dip tops of cookies into Almond
Glaze. Garnish with sliced almonds.

ALMOND GLAZE:
Mix all ingredients until smooth and spreadable.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker\u00ae Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker\u00ae
cookbooks. Because MasterCook and Betty Crocker\u00ae use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
"\u00a9 General Mills, Inc. 1998."
Yield:
"36 Cookies"
- - - - - - - - - - - - - - - - - - -

Per serving: 72 Calories (kcal); 3g Total Fat; (41% calories from fat); 1g
Protein; 10g Carbohydrate; trace Cholesterol; 31mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

NOTES : Cookie Tips
Page 2

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
Try wrapping the dough around candied cherries, dried apricots or
malted milk balls instead of the almond paste. Tint the glaze for
a more festive look and decorate as desired.

To toast nuts, bake uncovered in ungreased shallow pan in 350\u00ba
oven about 10 minutes, stirring occasionally, until golden brown.
Or cook in ungreased heavy skillet over medium-low heat 5 to 7
minutes, stirring frequently until browning begins, then stirring
constantly until golden brown.

To make a really attractive serving tray or for gifts, pack small
cookies in mini paper cupcake liners or fluted bonbon cups.
Nutr. Assoc. : 0 4098 0 0 0 5022 2130706543 21307065430 0 0 0 4038
* Exported from MasterCook *
Almond Macaroons
Recipe By
:
Serving Size : 36
Preparation Time :0:00
Categories
: Celebrate with Cookies
Chapter 7
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
1
(7 ounce) package almond paste (7 or 8 ounces)
1/4
cup all-purpose flour
1 1/4
cups powdered sugar
1/4
teaspoon almond extract
2
egg whites
3
dozen blanched whole almonds

Grease cookie sheet. Break almond paste into small pieces in large bowl.
Stir in flour, powdered sugar and almond extract. Add egg whites. Beat
with electric mixer on medium speed about 2 minutes, scraping bowl
occasionally, until smooth.

Place dough in decorating bag fitted with #9 rosette tip. Pipe 1 1/2-inch
cookies about 2 inches apart onto cookie sheet. Top each with almond.
Refrigerate 30 minutes.

Heat oven to 325\u00ba. Bake about 12 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely. Store in airtight container.

____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker\u00ae Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker\u00ae
cookbooks. Because MasterCook and Betty Crocker\u00ae use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
"\u00a9 General Mills, Inc. 1998."
Yield:
"36 Cookies"
T(Chill):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 62 Calories (kcal); 3g Total Fat; (42% calories from fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Page 3

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