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Betty Crockers Best of Baking Recipes

Betty Crockers Best of Baking Recipes

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Categories:Types, Recipes/Menus
Published by: mefjak on May 21, 2009
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10/18/2011

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Add enough water to reserved juice to measure 1 1/4 cups. Mix sugar and
cornstarch in 1 1/2-quart saucepan. Stir in juice mixture and raspberries.
Heat to boiling over medium heat, stirring frequently. Boil and stir 1
minute; cool.

____________________

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

Copyright:
"© General Mills, Inc. 1998."

Yield:

"1 Cheesecake"

- - - - - - - - - - - - - - - - - - -

Per serving: 203 Calories (kcal); 8g Total Fat; (36% calories from fat); 4g
Protein; 28g Carbohydrate; 27mg Cholesterol; 103mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Fat; 1 Other Carbohydrates

NOTES : The remaining Thick Yogurt is delicious spread on toast or bagels
or to top fresh fruit.
Nutr. Assoc. : 4523 2647 0 0 0 0 0 0 0 0 2130706543 0 0 1233 0 0

* Exported from MasterCook *

Chocolate Swirl Coffee Cake

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Breads Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Page 108

betty crocker best of baking recipes.txt
Topping -- (recipe follows)
2 cups Bisquick Original baking mix
1/4 cup sugar
2/3 cup water
OR
2/3 cup milk
2 tablespoons margarine or butter -- melted
1 egg
1/3 cup semisweet chocolate chips -- melted

TOPPING
1/3 cup flaked coconut
1/4 cup sugar
1/4 cup chopped walnuts or pecans
1 tablespoon margarine or butter -- melted

Heat oven to 400º. Grease square pan, 8 × 8 × 2 inches. Prepare Topping;
reserve.

Mix baking mix, sugar, water, margarine and egg; beat vigorously 30
seconds. Spread in pan. Spoon chocolate over batter; cut through batter
and chocolate with knife several times to marble. Sprinkle with Topping.

Bake 20 to 25 minutes or until brown and cake feels firm when touched in
center. Serve warm or let stand until cool.

TOPPING:

Mix all ingredients.

____________________

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

Copyright:
"© General Mills, Inc. 1998."

Yield:
"1 Cake"

- - - - - - - - - - - - - - - - - - -

Per serving: 255 Calories (kcal); 13g Total Fat; (43% calories from fat); 4g
Protein; 34g Carbohydrate; 21mg Cholesterol; 370mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 2130706543 2250 0 0 0 2130706543 4098 0 0 0 0 2737 0 20187
4098

* Exported from MasterCook *

Chocolate Terrine

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (3 1/2 ounce) package almond paste
1 1/2 cups half-and-half
4 (1 ounce) squares semisweet chocolate -- coarsely chopped
4 ounces white chocolate (vanilla-flavored candy
coating) -- coarsely chopped
4 eggs -- slightly beaten
Page 109

betty crocker best of baking recipes.txt

2 tablespoons brandy
OR
2 teaspoons brandy extract

Chocolate Glaze -- (recipe follows)

CHOCOLATE GLAZE
1 cup semisweet chocolate chips
1/4 cup margarine or butter
2 tablespoons corn syrup

Line loaf pan, 8 1/2 × 4 1/2 × 2 1/2 inches, with aluminum foil, leaving
about 2 inches overhanging sides. Roll almond paste between 2 sheets waxed
paper into rectangle, 8 × 4 inches; cover with plastic wrap and set aside.

Heat oven to 350º. Heat half-and-half, semisweet chocolate and white
chocolate over low heat, stirring constantly, until chocolates are melted
and mixture is smooth; cool slightly. Gradually stir eggs and brandy into
chocolate mixture. Pour into lined pan. Place pan in pan of very hot water
(1 inch deep) in oven.

Bake until knife inserted halfway between edge and center comes out clean,
40 to 50 minutes. Remove from water. Remove waxed paper from almond paste
and immediately place on hot terrine; cool 1 hour. Cover and refrigerate
at least 6 hours but no longer than 24 hours.

Reserve Chocolate Glaze; reserve 1/4 cup. Remove terrine from pan by
inverting on serving plate. Carefully remove foil. Spread remaining glaze
evenly and smoothly over sides and top of terrine.

Stir 1 to 2 tablespoons powdered sugar into reserved chocolate glaze until
smooth and of desired consistency. Place in decorating bag with small
writing tip or small sturdy plastic storage bag. (If using plastic bag,
cut off very small corner of bag, about 1/8 inch in diameter.) Write
Terrine on top and decorate around edges of top with remaining chocolate.
To serve, cut into 8 slices, about 1 inch each; cut slices into halves.
Refrigerate any remaining terrine.

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