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HOPE YOU ALL ENJOY THE MONTHLY DESSERTS!
2009
 
Chocolate Turtle Cake
No wonder this is a bake sale winner! Devil’s food cake sandwiches caramel, pecans and,
yes, more chocolate in the middle. Yum.
1 box Betty Crocker® SuperMoist® devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3
eggs
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 ounces) semisweet chocolate
chips (1 cup)
Ice cream or Whipped cream, if desired
Caramel and chocolate topping, if desired
Chopped
pecans, if desired
DIRECTIONS:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch
pan.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium
speed 2 minutes, scraping bowl occasionally. Pour half of the batter into pan. Bake 22 minutes (25 minutes for dark or nonstick
pan). Refrigerate remaining batter.
3. Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until
caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with
remaining batter. Bake 25 minutes (29 minutes for dark or nonstick pan) or until cake springs back when lightly touched. Run
knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with topping and sprinkle
with pecans. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): In step 3, bake 30 minutes (34 minutes for dark or nonstick pan).
Nutrition Information:
1 Serving: Calories 340 (Calories from Fat 150); Total Fat 16g (Saturated Fat 5g, Trans Fat
0g); Cholesterol 35mg; Sodium 270mg; Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 28g); Protein 4g Percent Daily Value*:
Vitamin A 0%; Vitamin C 0%; Calcium 8%; Iron 8% Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate
Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
 
Fudgy Brownie Trifle
Easy to assemble, this layered indulgence will wow chocolate lovers of all ages!
1 box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs
called for on brownie mix box
1 tablespoon instant coffee granules or crystals
1 box (4-serving size) chocolate fudge
instant pudding and pie filling mix
2 cups cold milk
1 bag (8 oz) toffee bits
1 container (8 oz) frozen whipped
topping, thawed
DIRECTIONS:
1. Heat oven to 350ºF. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
2. Make brownie mix as directed on box, using water, oil and eggs and adding coffee granules. Spread batter
in pan. Bake as directed on box. Cool completely, about 1 hour.
3. Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Make pudding
mix as directed on box for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the
toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping.
4. Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.
Do-Ahead Tip
This chocolate pleaser can be made up to 24 hours ahead of time. You
also can bake the brownies and freeze them tightly covered up to 2 months.
Special Touch
This fabulous crowd-pleasing dessert is extra-special when garnished
with chocolate curls or chocolate leaves.
 
L is for Ladybug Cake
Make a cake that looks like a ladybug.
INGREDIENTS:
1 baked dome cake (made in a 1 1/2-quart bowl or 6-inch sphere)
1
baked cupcake
3 cups red frosting
12 Junior Mints
2 green gumdrops
Black
shoestring licorice
Directions:
1. Turn the cake and cupcake upside down and frost them with red icing.
2. Place the mints on the body for spots.
3. Add the green gumdrop eyes and the licorice antennae, and the ladybug will fly away home.
 
Flower Power Cake
Welcome spring with this easy-to-create garden of beautiful buds
INGREDIENTS:
2 1/2 to 3 cups white icing
1 baked 13- by 9-inch cake
4
baked cupcakes
5 baked mini cupcakes
1/4 cup green icing
Green gel icing (optional)
Candy for decorations, such as spearmint leaves, colored sugar, colored nonpareils, LifeSavers Gummies, sour rings,
jujubes, M&M's Minis, and Jujyfruits
Directions:
1. First, frost the 13- by 9-inch cake with the white icing. (Tester's Tip: To avoid dark
crumbs in the light-colored icing, we used a white cake and cupcakes.) Arrange the cupcakes and mini cupcakes (you can cut
them in half horizontally for thinner flowers if you wish) on top of the cake, wherever you'd like a flower. Cover them with
the white icing as well, including the sides.
2. Using a pastry bag (or a plastic bag with one small corner cut off), pipe a green icing stem for each
flower. If you'd like, you can also add green gel icing grass. Place spearmint leaves along the icing stems, then decorate
the cupcakes with colored sugar and candies to create a garden of colorful blooms. You can also pipe on dollops of icing,
as we did with some of our flowers.
 
Snips and Squiggles Cake
Decorating cake is as quick and easy as scissor snipping a fruit snack roll.
1 cup Gold Medal® all-purpose flour
3/4 cup sugar
1/2 cup sour cream
1/4 cup butter or margarine,
softened
1/4 cup water
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1 cup Betty Crocker®
Rich & Creamy lemon or vanilla frosting (from 16-oz container)
1 Betty Crocker® Fruit by the Foot® fruit snack roll
(from 4.5-oz package)
1. Heat oven to 350°F. Grease bottom and side
of 8- or 9-inch round cake pan with shortening; lightly flour.
2. In large bowl, beat all ingredients except frosting
and fruit roll with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping
bowl occasionally. Pour into pan.
3. Bake 33 to 38 minutes or until cake springs back when touched lightly in center.
Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
4. Spread with frosting. Cut part of fruit
roll into bite-size pieces with decorative-edged craft scissors (keep paper backing on fruit roll to make cutting easier,
then peel off). Cut remaining fruit roll into shapes with craft hole punches (larger, simpler shapes work best). Place fruit
shapes randomly over frosting.
 
Marshmallow-Granola Brownies
Here’s a great take-along for picnics and potlucks! One recipe makes a whopping 45 bars.
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
1/3 cup water
3 tablespoons vegetable
oil
3 eggs
1 1/2 cups granola, slightly crushed
2 1/2 cups miniature marshmallows
1. Heat oven to 350ºF. Grease bottom only of 15x10x1-inch pan with shortening or cooking spray.
2.
In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs about 50 strokes with spoon or until well
blended. (Mixture may be lumpy.) Spread evenly in pan; sprinkle granola over batter.
3. Bake about 20 minutes or until
toothpick inserted 2 inches from side of pan comes out clean or almost clean.
4. Sprinkle marshmallows over granola. Bake
about 5 minutes or until marshmallows are golden brown. Cool completely for easier cutting, about 1 hour. For 45 bars, cut
into 9 rows by 5 rows
 
Design-Your-Own Kabobs with Fruit Sauces
Kabobs let all the guests create their own feast. The assorted meats, vegetables and tantalizing fruit sauces
make grilling fun!
Plum Barbecue Sauce
1 can (16 1/2 oz) purple plums, drained
1 can (6 oz) frozen lemonade concentrate,
thawed
1/4 cup butter or margarine
1 small onion, finely chopped (1/4 cup)
1/4 cup chili sauce
1 tablespoon
Dijon mustard
Apricot-Rosemary Salsa
1 can (5 1/2 oz) apricot nectar
1/2 cup chopped dried apricots
1 tablespoon
chopped shallot
3 medium plum (Roma) tomatoes, chopped (3/4 cup)
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
leaves, crumbled
1 teaspoon lemon juice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2 tablespoons
chopped fresh parsley
Kabobs
1/2 lb boneless beef sirloin steak, cut into 1-inch cubes
1/2 lb boneless skinless chicken
breasts, cut into 1-inch pieces
1/2 lb Italian sausage links (or smoked sausage such as kielbasa), cut into 1-inch pieces
3/4 lb uncooked large shrimp in shells, thawed if frozen
16 small new potatoes, cooked until tender (about 15 minutes)
16 fresh whole mushrooms
3 medium zucchini or yellow summer squash , cut into 1-inch slices
1 bell pepper, cut
into 1-inch pieces
1 large onion, cut into 24 pieces or 24 pearl onions
Italian dressing
1. In blender, place plums and lemonade concentrate. Cover and blend on medium speed until smooth; set
aside. In 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until
tender. Stir plum mixture and remaining sauce ingredients into onions. Heat to boiling; reduce heat. Simmer uncovered 15 minutes,
stirring occasionally.
2. In 2-quart saucepan, mix apricot nectar, apricots and shallots. Heat to boiling over medium
heat; reduce heat. Simmer uncovered 3 to 5 minutes or until most of nectar is absorbed. Stir in remaining salsa ingredients
except parsley; heat through. Stir in parsley.
3. Heat coals or gas grill for direct heat. Thread 4 or 5 meat pieces
alternately with potatoes, mushrooms, zucchini, bell pepper and onion on each of 8 large (15-inch) or 16 small metal or bamboo
skewers, leaving space between each piece.
4. Cover and grill kabobs over medium heat 10 to 15 minutes, turning
and brushing 2 or 3 times with dressing, until meats are done. When done, beef, chicken and sausage are no longer pink in
center and shrimp are pink and firm. Serve kabobs with warm or cold sauce and salsa
 
Banana Cake with Fudge Frosting
Homemade cake and frosting? It doesn't get any better!
Banana Cake
2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon ground
cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1 cup butter or margarine, softened
2 eggs
1 teaspoon
vanilla
1/2 cup buttermilk
1 cup mashed bananas (about 2 large)
Fudge Frosting
1 cup granulated sugar
1/2 cup unsweetened baking cocoa
1/2 cup milk
1/4
cup butter or margarine
2 tablespoons light corn syrup
1 to 1 1/2 cups powdered sugar
1 teaspoon vanilla
1. Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening.
In medium bowl, mix flour, baking soda, cinnamon and salt; set aside.
2. In large bowl, beat 1 cup sugar and 1 cup butter
with electric mixer on high speed, scraping bowl occasionally, until fluffy. Beat in eggs and 1 teaspoon vanilla. Gradually
beat in flour mixture alternately with buttermilk until smooth. Stir in bananas. Pour into pan.
3. Bake 30 to 35 minutes
or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
4. Meanwhile, in 2-quart
saucepan, mix 1 cup granulated sugar and the cocoa. Stir in milk, 1/4 cup butter and the corn syrup. Heat to boiling, stirring
frequently. Boil 3 minutes, stirring occasionally; remove from heat. Beat in powdered sugar and 1 teaspoom vanilla with spoon
until smooth and spreadable. Spread Fudge Frosting on cooled cake.
High Altitude (3500-6500 ft) Use 3/4 cup butter in cake.
 
Fluffy Strawberry Pie
Fresh strawberries, a touch of lime, real whipped cream and a pastry crust. What’s not to like?
Pastry
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Filling
3/4 cup boiling water
1 package (4-serving size) strawberry-flavored gelatin
1 teaspoon
grated lime peel
1/2 cup lime juice (4 limes)
1 1/2 cups whipping cream
3/4 cup powdered sugar
1 pint (2 cups)
strawberries, slightly crushed
Whipped cream, if desired
Strawberry halves, if desired
1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients
in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing
with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if
necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic
wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly
firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3.
Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate.
Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging
edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and
side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
4. In large bowl,
pour boiling water over gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour
or until very thick but not set.
5. Beat gelatin mixture with electric mixer on high speed about 4 minutes, scraping bowl
occasionally, until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed
until stiff. Gently stir whipped cream and crushed strawberries into gelatin mixture. Pour into crust. Refrigerate about 3
hours or until set. Garnish with whipped cream and strawberry halves. Store in refrigerator.
 
Chocolate Mummy Cookies
Easy cookie mix jump-starts Halloween cookie fun. Gather the kids and get baking!
1 pouch Betty Crocker® sugar cookie mix
2 tablespoons unsweetened baking cocoa
1/3 cup butter or
margarine, softened
1 egg
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
12 small jelly
beans, cut in half
Betty Crocker® black decorating gel (from 0.68-oz tube)
1. Heat oven to 375°F. In medium bowl, stir together cookie mix and cocoa. Add butter and egg; stir until
soft dough forms.
2. On floured surface, roll dough to 1/4-inch thickness. Cut with 5-inch gingerbread man cutter. On
ungreased cookie sheet, place 1 inch apart. Gather dough scraps; reroll until all dough is used.
3. Bake 7 to 9 minutes
or until cookies are just puffed and tops are dry. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely,
about 15 minutes.
4. Spoon frosting into reasealable freezer plastic bag; partially seal bag and cut 1/4-inch hole in
1 bottom corner. Or use decorating bag with flat tip with 1/4-inch-wide opening (#44). Gently squeeze bag to pipe frosting
on cookies for bandages. Attach jelly beans for eyes; use black gel to make pupils in eyes. Store cookies in airtight container.
 
Ginger Pumpkin Tart
A ginger-kissed cousin to pumpkin pie--you'll love this updated taste adventure.
Crust
1 cup Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
2 tablespoons
packed brown sugar
2 tablespoons finely chopped crystallized ginger
2 teaspoons ground cinnamon
1 egg yolk
Filling
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1/2 cup granulated sugar
1/3 cup
whipping (heavy) cream
2 tablespoons finely chopped crystallized ginger
1 teaspoon vanilla
1/4 teaspoon salt
1/4
teaspoon ground ginger
2 eggs
Whipped cream, if desired
1. Heat oven to 425ºF. In small
bowl, mix all Crust ingredients with spoon or electric mixer on low speed until dough forms. Press dough firmly and evenly
against bottom and side of ungreased tart pan with removable bottom, 9x1 inch. Place pan on cookie sheet.
2. In
medium bowl, mix all Filling remaining except whipped cream with spoon until well blended. Pour mixture into crust on cookie
sheet. Bake 10 minutes.
3. Reduce oven temperature to 350ºF. Bake 45 to 50 minutes longer or until knife inserted near
center comes out clean. Cool completely on wire rack, about 1 1/2 hours. Serve with whipped cream. Garnish with additional
chopped crystallized ginger if desired. Store covered in refrigerator.
 
Warm Caramel Apple Cake
Serve this yummy apple upside-down cake warm from the oven. It's all made easier with Betty Crocker® cake
and frosting.
Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2
large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake
mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty
Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel
topping, if desired
1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and
brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans;
top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened.
Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen
sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain
over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with
caramel topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
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