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DESSERT OF THE MONTH 2006

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HOPE YOU ALL ENJOY THE MONTHLY DESSERTS! 

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2006

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2006

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Brownies and Chocolate-Raspberry Fondue

Double your chocolate pleasure with a two-ingredient microwaved chocolate fondue and fudgy brownie dippers.

1 box Betty Crocker® Supreme brownie mix (with chocolate syrup pouch)

Water, vegetable oil and eggs called for in brownie mix directions

1 container Betty Crocker® Rich & Creamy chocolate frosting

1/3 cup seedless raspberry preserves

Assorted fresh fruit (orange sections, whole strawberries, banana slices and raspberries) and marshmallows, as desired

1. Heat oven to 350°F. Make brownies as directed for 13x9-inch pan. Cool completely, about 1 hour. Cut into sixty 1-inch squares.

2. In microwavable bowl, stir together frosting and preserves. Microwave uncovered on High about 20 seconds or until mixture can be stirred smooth. Pour into fondue pot. Keep warm over low heat, and serve within 1 hour.

3. Spear brownies and fruit with fondue forks; dip in fondue

High Altitude (3500-6500 ft): Follow High Altitude brownie mix directions for 13x9-inch pan.

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2006
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Chocolate Chip Truffle Bars (Cookie Mix)

Wrap up gift-giving needs with a sweet chocolate indulgence.

1/2 cup butter or margarine, softened

1 egg

1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix

1 cup semisweet chocolate chips (6 oz)

1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting

1 can (6.4 oz) Betty Crocker® Easy Flow pink decorating icing

35 yogurt-covered miniature pretzels

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In medium bowl stir together softened butter and egg. Stir in cookie mix until soft dough forms. Press mixture in bottom of pan, using floured fingers.

2. Bake 19 to 21 minutes or until golden brown. Cool 30 minutes.

3. In medium microwavable bowl, microwave chocolate chips on High 1 to 2 minutes, stirring every 30 seconds, until melted. Stir in frosting. Spread evenly over bars. Cool completely, about 30 minutes. For bars, cut into 7 rows by 5 rows.

4. Using star tip on pink decorating icing, fill in each hole of each pretzel, forming a heart in center of each. Place decorated pretzel on each bar.

High Altitude (3500-6500 ft): Bake about 22 minutes.

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2006

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2006

Mini Key Lime CupcakesMake mini cakes for maximum satisfaction. Cake mix and ready-to-spread frosting make prep super easy.

Topping

1 box (4-serving size) instant vanilla pudding and pie filling mix

1 1/2 cups whipping cream

1/4 cup Key lime or regular lime juice

4 drops green food color

1 1/2 cups powdered sugar

Cupcakes

48 regular-size paper baking cups

1 box Betty Crocker® SuperMoist® yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

Frosting

1 container (12 oz) Betty Crocker® Whipped fluffy white frosting

1 tablespoon Key lime or regular lime juice

1/2 teaspoon grated Key lime or regular lime peel

1. In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.

2. Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using water, oil and eggs. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 14 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.

3. Remove cupcakes from baking cups. Swirl about 2 teaspoons toppng on top of each cupcake.

4. Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon topping into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening across bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.

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2006
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Premium Tres Leches Cake

Three forms of leche, or "milk," are poured over a baked cake to create its signature indulgence. Cake mix and ready-to-spread frosting make it easy.

1 box Betty Crocker® SuperMoist® yellow cake mix

1 1/4 cups water

1 tablespoon vegetable oil

2 teaspoons vanilla

4 eggs

1 can (14 oz) sweetened condensed milk

1 cup whole milk

1 cup whipping cream

1 container (12 oz) Betty Crocker® Whipped fluffy white frosting

1. Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray; lightly flour.

2. In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 33 to 38 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.

4. In large bowl, stir together sweetend condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting.

High Altitude (3500-6500 ft): Heat oven to 375°F. Add 1 tablespoon Gold Medal® all-purpose flour to dry cake mix. Omit oil. Bake 35 to 40 minutes.

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2006

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Spring Fruit Pizza (Cookie Mix)

Try a sweet dessert pizza made with a rich sugar-cookie crust, frosting, whipped cream and your favorite fresh fruit.

1 pouch Betty Crocker® sugar cookie mix

1/2cup butter or margarine, melted

1egg

1cup whipping cream

1/2cup Betty Crocker® Rich & Creamy cream cheese frosting (from 1-lb container)

3 1/2cups assorted fresh fruit

1. Heat oven to 375°F. Lightly spray 14-inch pizza pan or 15x10-inch baking pan with cooking spray.

2. In medium bowl, stir cookie mix, melted butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.

3. In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Gently stir frosting into whipped cream. Spread over cookie pizza. Arrange fruit on top.

High Altitude (3500-6500 ft): Use 1/3 cup melted butter. Bake 12 to 17 minutes.

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2006

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Blueberry Muffin Shortcakes
Blueberry muffin mix stirs up into sweet and easy shortcakes.
1 box (1 lb 2.25 oz) Betty Crocker® wild blueberry muffin mix
1/2 cup sour cream
1 egg
3/4 cup water
3 tablespoons vegetable oil
 Coarse white sugar, if desired
3 cups sliced strawberries
1 cup fresh blueberries
1/3 cup granulated sugar
1 1/2 cups frozen (thawed) whipped topping
 
 1 .   Heat oven to 425°F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray.
2 .   Drain blueberries (from muffin mix); rinse and set aside. In medium bowl, stir together sour cream and egg; gradually stir in water and oil. Stir in muffin mix just until blended. Gently stir drained blueberries into batter. Spread batter in pan. Sprinkle with coarse sugar.
3 .   Bake 25 to 29 minutes or until golden brown. Cool completely, about 1 hour. Meanwhile, in medium bowl, stir together strawberries, 1 cup fresh blueberries and 1/3 cup granulated sugar. Refrigerate until ready to serve.
4 .   Cut shortcake into 9 squares; cut each square diagonally in half. Place 2 halves on each serving plate; top with berries and whipped topping.
 

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2006

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Brownie Ice Cream Torte

Make this brownie torte, and it will be like having a brownie sundae ready and waiting in your freezer.
 
1 box Betty Crocker® Supreme brownie mix (with chocolate syrup pouch)
 Water, vegetable oil and eggs called for on brownie mix box
1/2 gallon vanilla ice cream, slightly softened
2 tablespoons pastel confetti candy sprinkles
16 red maraschino cherries with stems, drained

 1 .   Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only of foil with shortening or cooking spray.
2 .   Make brownie mix as directed on box, using water, oil and eggs. Divide batter evenly between pans. Bake 22 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
3 .   Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours until ice cream is firm.
4 .   Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Decorate with candy sprinkles and cherries. Store covered in freezer.

 

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2006

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Ultimate Turtle Cookie Bars (Cookie Mix)
Love chocolate and caramel? Indulge in decadent bars made easily with a cookie mix.
1 pouch Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1/2 cup coarsely chopped pecans
24 caramels, unwrapped
1 tablespoon milk
3/4 cup pecan halves
3 tablespoons semisweet chocolate chips
1 teaspoon shortening
 
 1 .   Heat oven to 350°F. In medium bowl, stir together cookie mix, butter, egg and 1/2 cup chopped pecans until soft dough forms. Press evenly in ungreased 8-inch square pan. Bake 28 to 33 minutes or until golden brown. 
2 .   Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat, stirring frequently, until melted and smooth. Remove from heat.
3 .   Carefully spread melted caramels evenly over warm bars; sprinkle with pecan halves. Cool completely on cooling rack, about 1 hour.
4 .   In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Let stand about 30 minutes or until chocolate is set. For bars, cut into 4 rows by 4 rows.
 
 

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2006

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Dreamy Cream-Filled Cupcakes

A pocket of frosting inside chocolate cupcakes makes an indulgent and delicious surprise.

1 box Betty Crocker® SuperMoist® devil's food cake mix Water, vegetable oil and eggs called for on cake mix box

1 1/2 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting

1/2 cup miniature semisweet chocolate chips

 

1 . Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

2 . Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.

3 . Sprinkle chocolate chips on top of each cupcake.

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2006

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Candy Corn Cookies (Cookie Mix)
 
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
 Orange paste food color 
2 oz semisweet chocolate, melted, cooled

1. Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart. 
5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container. 

 

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2006

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Praline-Pumpkin Cake
 
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
 Caramel topping, if desired
 Additional coarsely chopped pecans, if desired

1. Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans.
 
2. In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.
3. Bake 43 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. Stir remaining 1/2 teaspoon pumpkin pie spice into frosting.
 
To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.
 
High Altitude (3500-6500 ft): Bake 9-inch pans 43 to 45 minutes, 8-inch pans 48 to 50 minutes.

 

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2006

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Snow-Capped Tree Cookies (Cookie Mix)
No rolling pin or cookie cutters are needed for this cookie recipe! Cookie mix dough is pressed with fingers, then cut into wedges to create the sugar cookie holiday trees.

Prep Time:1 hr 15 min 
Start to Finish:1 hr 45 min 
Makes:4 dozen cookies

6 oz white chocolate baking bar
1 pouch Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
2 tablespoons Gold Medal® all-purpose flour
1/2 teaspoon almond extract
7 drops green food color
24 thin stick pretzels, broken in half
1 teaspoon shortening

1. Heat oven to 375°F. Grate 2 oz of the white chocolate. In large bowl, stir cookie mix, melted butter, egg, flour, almond extract, 2 oz grated white chocolate and green food color until soft dough forms.
 
2. Divide dough into 6 pieces. Press each piece into 6-inch round. Cut each round into 8 wedges; separate wedges. On ungreased cookie sheet, place wedges 2 inches apart. Under each wedge, place half of 1 pretzel stick for tree trunk.
 
3. Bake 6 to 8 minutes or until set. Cool 1 minute. Remove from cookie sheet. Cool completely, about 15 minutes.
 
4. Line cookie sheet with waxed paper. In small microwavable bowl, microwave remaining 4 oz white chocolate and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Dip top of each cookie in white chocolate mixture, allowing excess to drip off. If desired, decorate with decorator sprinkles or sugars. Place cookies on waxed paper; refrigerate until set, about 30 minutes.
 

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