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HOPE YOU ALL ENJOY THE MONTHLY DESSERTS!
2007
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| 2007 |
Muffin Glory Cake
Mmm! Warm coffee cake with a sweet drizzled glaze. Apples, carrots and pineapple make glorious additions to an easy muffin
mix recipe.
Prep Time:15 min
Start to Finish:1 hr 15 min
Makes:9 servings
1 box Betty Crocker® cinnamon streusel muffin mix
1/2 cup chopped peeled apple
1/2 cup shredded carrot
1/2
cup chopped walnuts
1/2 cup flaked coconut
1/4 cup vegetable oil
2 eggs
1 can (8 oz) crushed pineapple
in juice, undrained
1/2 cup powdered sugar
1 to 2 teaspoons water
1. Heat oven to 400°F. Grease bottom only of 8-inch square pan with shortening or cooking spray. In medium bowl, stir
together Muffin Mix, apple, carrot, walnuts and coconut. In small bowl, stir together oil, eggs and pineapple; stir into muffin
mixture. Spread in pan. Sprinkle with Streusel (from Muffin Mix).
2. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
3. In small bowl, mix powdered sugar and enough of the 1 to 2 teaspoons water until smooth and thin enough to drizzle.
Drizzle over warm cake.
High Altitude (3500-6500 ft): Add 2 tablespoons Gold Medal® all-purpose flour to dry muffin mix. Bake 42 to 46 minutes.
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| 2007 |
Raspberry Mousse Brownies
Brownie mix, chocolate chips and whipping cream create a chocolate lover's dreamy indulgence.
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme
brownie
mix (with chocolate syrup pouch)
Water, oil and eggs called for on brownie mix box
1 bag (10 oz) raspberry-flavored
or semisweet
chocolate chips
1 1/4 cups whipping cream
1 container (1 lb) Betty Crocker® Rich & Creamy cream
cheese frosting
1 tablespoon whipping cream
Fresh raspberries, if desired
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening (for easier
cutting, line pan with foil, then grease foil on bottom only of pan). Make brownies as directed on box for 13x9-inch pan.
Cool completely, about 1 hour.
2. Reserve 1/4 cup chocolate chips for drizzle. In large microwavable bowl, place remaining chocolate chips
and 1 1/4 cups whipping cream. Microwave uncovered on High 2 to 3 minutes, stirring once every minute, until chocolate is
melted. Stir until mixture is smooth. Refrigerate about 20 minutes or until slightly thickened.
3. Add frosting to chocolate mixture. Beat with electric mixer on high speed 1 to 2 minutes or until well
blended and soft peaks form. Spread over cooled brownies, smoothing top.
4. In small microwavable bowl, microwave reserved 1/4 cup chocolate chips and 1 tablespoon whipping cream
uncovered on High 30 to 45 seconds, stirring once, until mixture can be stirred smooth. Drizzle over frosting mixture. Refrigerate
1 to 2 hours or until set.
5. Cut into 12 squares; cut each square diagonally in half to make triangles. Garnish with raspberries.
High Altitude (3500-6500 ft): Follow High Altitude directions on brownie mix box for 13x9-inch pan.
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| 2007 |
Lemon Drop Cake
Add a special touch and fresh citrus zing to a cake mix treat. Fork-poking and pouring
sweetened lemon juice over a baked Betty Crocker® cake is the delicious secret.
Prep Time:25 min
Start to Finish:3 hr 15 min
Makes:12 servings
1 box Betty Crocker® SuperMoist® lemon cake mix
Water, vegetable oil and eggs called for on cake mix
box
1 cup powdered sugar
1/4 cup fresh lemon juice (1 large lemon)
1 container Betty Crocker® Rich & Creamy
lemon frosting
Lemon drop candies, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pans). Line 2 (8-inch) square pans with foil; grease
bottoms and sides of pans with shortening or cooking spray.
2. Make cake mix as directed on box, using water, oil and eggs. Pour into pans. Bake 28 to 33 minutes or
until toothpick inserted in center of cake comes out clean. Cool 15 minutes.
3. In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined
fork, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Cover; refrigerate about
2 hours or until chilled.
4. In small microwavable bowl, microwave frosting uncovered on High 15 seconds. On serving plate, place
1 cake, rounded side down. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining
frosting. Garnish with lemon drop candies. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for 8-inch pans.
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| 2007 |
Ganache-Topped Brownie Bites
Indulge! Dress up Betty Crocker® brownie mix with a super-easy ganache made with
chocolate chips and whipping cream.
Prep Time:25 min
Start to Finish:1 hr 30 min
Makes:48 servings
1 box Betty Crocker® Original Supreme brownie mix (with
chocolate syrup pouch)
1/4 cup water
1/3 cup vegetable oil
2 eggs
2/3 cup whipping cream
1 cup semisweet
chocolate chips (6 oz)
Fresh raspberries, if desired
1. Heat oven to 350°F. Grease 48 mini muffin cups with shortening or line with miniature paper baking
cups. In medium bowl, stir together brownie mix, water, oil, eggs and syrup pouch until well blended. Fill muffin cups about
3/4 full (about 1 tablespoon batter each).
2. Bake 18 to 20 minutes or until toothpick inserted in edge of brownie bites comes out clean. Cool 10 minutes
before removing from pan. Cool completely, about 30 minutes.
3. In 1-quart saucepan, heat whipping cream over low heat just to boiling. Remove from heat; stir in chocolate
chips until melted. Let stand about 15 minutes or until mixture coats a spoon.
4. Spoon about 2 teaspoons chocolate mixture onto each brownie. Garnish with fresh raspberries.
High Altitude (3500-6500 ft): Line mini muffin cups with miniature paper baking cups; spray paper cups with
cooking spray. Follow High Altitude directions on brownie mix box for making batter.
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| 2007 |
Banana Tres Leches Dessert
Tres Leches cake is the Hispanic-influenced dessert showing up on restaurant dessert menus. Soaked in
three sweet milks, this version boasts using a foolproof Betty Crocker® cake mix to make it easy.
Prep Time:20 min
Start to Finish:3 hr 55 min
Makes:16 servings
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
2 tablespoons vegetable oil
3
eggs
1 cup mashed bananas (2 medium)
1 can (14 oz) sweetened condensed milk (not
evaporated)
1/2 cup (from 14-oz can) coconut milk (not cream of
coconut)
1/2 cup whipping cream
1 container Betty Crocker® Whipped fluffy white
frosting
Banana slices and/or toasted coconut, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening
or cooking spray.
2. In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30
seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1
hour.
4. Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl,
stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate
at least 2 hours or overnight until mixture is absorbed into cake.
5. Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut, if desired.
Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 35 to 40 minutes.
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| 2007 |
Classic Strawberry Shortcakes
Shortcakes are the sweet sister to biscuits, and they make an awesome dessert when topped and filled
with strawberries and whipped cream.
Prep Time:5 min
Start to Finish:20 min
Makes:6 servings
2 1/3 cups Original Bisquick® mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter
or margarine, melted
Sweetened sliced strawberries
Whipped topping or whipped cream
1. Heat oven to 425°F.
2. Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased
cookie sheet.
3. Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries
and whipped topping.
(Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries,
stir in 1/2 cup sugar.)
High Altitude (3500-6500 ft): Heat oven to 450°F. Decrease sugar to 1 tablespoon.
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| 2007 |
Stars and Stripes Cake
Ready, set, celebrate! An all-American cake like this is all the reason you need for a get-together.
Prep Time:10 min
Start to Finish:2 hr
Makes:12 servings
1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable
oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy or Whipped vanilla frosting
1/3
cup fresh blueberries
1 pint fresh strawberries
1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan.
2. Frost with frosting. Arrange berries on frosted cake to make flag design. Serve immediately
Success
Rinse and thoroughly dry the fruit before decorating the cake.
Substitution
Fresh fruit not available in your area? Use red and blue candy-coated chocolate candies to
make stars and stripes, or be an artist with Betty Crocker® decorating gels.
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| 2007 |
Flip-Flops Cake
Flip-flopping on what to serve for dessert? Create the talk of the dessert table with delicious colorful
"sandals."
Prep Time:45 min
Start to Finish:2 hr 30 min
Makes:15 servings
1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, covered with foil
2 containers Betty Crocker® Whipped vanilla frosting
Assorted food colors
About 40 small round candy-coated fruit-flavored chewy candies
Assorted colors Betty Crocker® decorating icing (in 4.25-oz tubes) or Betty Crocker® Easy Flow
decorating icing (in 6.4-oz cans)
1 roll Betty Crocker® Fruit by the Foot® Green Apple Wave® chewy fruit snack (from 4.5-oz box)
2 edible pansy or silk daisy flowers
1. Heat oven to 350°(325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan.
Cool 15 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
2. Cut cake lengthwise in half. Continue cutting each piece to form flip-flop shape as shown in diagram.
Place pieces on tray. Freeze pieces uncovered about 1 hour for easier frosting if desired.
3. In small bowl, mix 1 cup frosting with food color to make desired color; frost sides of each flip-flop.
In another small bowl, mix 1 cup frosting with second food color to make desired color; frost top of each flip-flop. Place
small candies around side edge of each flip-flop to look like jewels. Decorate top of each flip-flop with decorating icing.
Cut two 6-inch pieces from fruit roll; cut pieces lengthwise in half. Arrange on flip-flops for straps. Just before serving,
top with flowers. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.
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| 2007 |
Triple-Fudge Cake
Need a triple delicious cake to take? Here's a rich and homey chocolate cake that travels well.
Prep Time:15 min
Start to Finish:3 hr 5 min
Makes:15 servings
1/3 cup sweetened condensed milk (not evaporated)
1 cup semisweet chocolate chips (6 oz)
1 box Betty Crocker®
SuperMoist® chocolate fudge cake mix
1/2 cup vegetable oil
1 cup applesauce
2 eggs
1/2 cup chopped pecans
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening; lightly
flour.
2. In small microwavable bowl, microwave milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute
or until chocolate is softened; stir until smooth and set aside.
3. In large bowl, beat cake mix and oil with electric mixer on low speed 30 seconds (mixture will be crumbly); reserve
1 cup. Add applesauce and eggs; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy).
Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
4. Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining
1/2 cup chocolate chips and the pecans into reserved cake mixture; sprinkle over batter.
5. Bake 38 to 43 minutes or until center is set. Run knife around side of pan to loosen cake. Cool completely, about
2 hours. Store covered at room temperature.
High Altitude (3500-6500 ft): No change.
Substitution
If you have milk chocolate or white baking chips on hand, you can use them as part of the 1/2 cup
chocolate chips stirred into the reserved cake mixture.
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| 2007 |
Autumn Leaf Cupcakes
Melted chips and a cookie cutter are all you need to create the wow for simply delicious cupcakes.
Prep Time:45 min
Start to Finish:1 hr 30 min
Makes:24 cupcakes
1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix
box
1/2 cup semisweet chocolate chips, melted
1/2 cup butterscotch chips, melted
1 container (1 lb) Betty Crocker®
Rich & Creamy chocolate frosting
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 racks. Cool completely, about 30 minutes.
2. Meanwhile, place 12-inch sheet of waxed paper on cookie sheet; mark an 8-inch square on waxed paper. Alternately place
spoonfuls of melted chocolate and butterscotch on waxed paper. With small spatula, swirl together for marbled effect, spreading
to an 8-inch square. Refrigerate until firm, about 30 minutes.
3. Remove from refrigerator; let stand about 10 minutes or until slightly softened. Use 1 1/2-inch leaf cookie cutter
to make 24 leaf cutouts. Carefully remove cutouts from paper with spatula; place on another waxed paper-lined cookie sheet.
Refrigerate until firm, about 5 minutes.
4. Frost cupcakes. Garnish with leaf cutouts. Store loosely covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions on box for cupcakes.
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| 2007 |
MIXED BERRY COFFEE CAKE
1/2 cup low-fat buttermilk
1/3 cup packed brown sugar
2 tablespoons canola or vegetable oil
1
teaspoon vanilla
1 egg
1 cup Gold Medal® whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup mixed berries (such as blueberries,
raspberries and blackberries)
1/4 cup low-fat granola, slightly crushed
1. Heat oven to 350°F. Spray 8-inch round cake pan
with cooking spray.
2. In large bowl, stir together buttermilk, brown
sugar, oil, vanilla and egg until smooth. Stir in
flour, baking soda, cinnamon and salt just until
moistened. Gently fold in half of the berries. Spoon
into pan. Sprinkle with remaining berries and the
granola.
3. Bake 28 to 33 minutes or until golden brown and
top springs back when touched in center. Cool in pan
on cooling rack 10 minutes. Serve warm.
High Altitude (3500-6500 ft): Heat oven to 375°F.
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| 2007 |
DESERT TACOS
6 Old El Paso® Stand 'N Stuff™ taco shells (from
4.7-oz box)
1 cup chopped drained canned peaches
1 cup chopped drained canned pineapple
3/4
cup fresh blackberries
2/3 cup fresh blueberries
12 medium fresh strawberries, sliced
2 medium bananas, sliced
6 rectangles (4x1x1 inch each) vanilla ice cream,
cut from 1/2-gallon brick (about 3 cups)
1/2 cup chocolate or caramel ice cream topping
1 cup whipped
cream
1/2 cup chopped nuts (any variety)
1. Heat oven to 325°F. Heat taco shells as directed
on box. Meanwhile, in large bowl, gently mix fruit.
2. Carefully remove cardboard from ice cream (do not
damage cardboard). With serrated knife, cut ice
cream into 6 (4x1x1-inch) rectangles. (Reassemble
box around remaining ice cream for freezer storage;
if necessary, wrap carton in plastic wrap to
secure.)
3. Place 1 rectangle of ice cream in bottom of each
taco shell. Divide fruit mixture evenly over ice
cream. Drizzle chocolate topping evenly over fruit.
Top with whipped cream and nuts. Serve immediately.
High Altitude (3500-6500 ft): No change.
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