Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (19 page)

prep time:
15 minutes
·
start to finish:
1 hour 10 minutes
·
6 servings

• streusel
  
• 2
  ⁄
  3
  cup Original Bisquick mix
  
• 2
  ⁄
  3
  cup packed brown sugar
  
• 1
  teaspoon ground cinnamon
  
• 3
  tablespoons cold butter
  
• coffee cake
  
• 2
  cups Original Bisquick mix
  
• ½
  cup milk or water
  
• 2
  tablespoons granulated sugar
  
• 1½
  teaspoons vanilla
  
• 1
  egg
  

1
Heat oven to 375°F. Spray 9-inch round pan with cooking spray.

2
In small bowl, mix
2
⁄
3
cup Bisquick mix, the brown sugar and cinnamon. Cut in butter, using pastry blender or fork, until crumbly; set aside.

3
In medium bowl, stir all coffee cake ingredients until blended. Spread about 1 cup of the batter in pan. Sprinkle with about ¾ cup of the streusel. Drop and carefully spread remaining batter over streusel. Sprinkle remaining streusel over top.

4
Bake 20 to 24 minutes or until golden brown. Cool 30 minutes before serving.

1 Serving:
Calories 410 (Calories from Fat 120); Total Fat 14g (Saturated Fat 6g; Trans Fat 2.5g); Cholesterol 50mg; Sodium 720mg; Total Carbohydrate 64g (Dietary Fiber 1g); Protein 5g
Exchanges:
2 Starch, 2 Other Carbohydrate, 2½ Fat
Carbohydrate Choices:
4

prep time:
15 minutes
·
start to finish:
1 hour 10 minutes
·
8 servings

• coffee cake
  
• 6
  tablespoons butter, softened
  
• ¾
  cup packed brown sugar
  
• 2
  eggs
  
• 1
  teaspoon almond extract
  
• 2
  cups Original Bisquick mix
  
• ¾
  cup milk
  
• 1
  cup fresh or frozen (do not thaw) cranberries
  
• streusel
  
• 1
  ⁄
  3
  cup old-fashioned oats
  
• 1
  ⁄
  3
  cup sliced almonds, toasted
  *
  
• ¼
  cup packed brown sugar
  
• 2
  tablespoons butter, softened
  

1
Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. In large bowl, beat 6 tablespoons butter and ¾ cup brown sugar with electric mixer on medium speed until creamy. Add eggs, one at a time, beating well after each addition. Stir in almond extract. On low speed, beat in Bisquick mix alternately with milk until smooth. Stir in cranberries. Spread batter in pan.

2
In small bowl, mix all streusel ingredients with fork until crumbly. Sprinkle over batter.

3
Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove side of pan before serving. Serve warm.

*
To toast almonds, bake in ungreased shallow pan at 350°F for 6 to 10 minutes, stirring occasionally, until light brown.

1 Serving:
Calories 400 (Calories from Fat 170); Total Fat 19g (Saturated Fat 9g; Trans Fat 1.5g); Cholesterol 80mg; Sodium 440mg; Total Carbohydrate 52g (Dietary Fiber 2g); Protein 6g
Exchanges:
2 Starch, 1½ Other Carbohydrate, 3½ Fat
Carbohydrate Choices:
3½

Cranberry-Almond Coffee Cake

prep time:
20 minutes
·
start to finish:
2 hours
·
8 servings

• ½
  cup butter, softened
  
• ½
  cup granulated sugar
  
• 3
  eggs
  
• 1
  teaspoon almond extract
  
• 1½
  cups Original Bisquick mix
  
• 3
  medium baking apples, peeled, cut into eighths
  
• 1
  teaspoon powdered sugar
  
• ¼
  cup sliced almonds, toasted if desired
  *
  

1
Heat oven to 325°F. Spray bottom of 9-inch springform pan with cooking spray.

2
In large bowl, beat butter and granulated sugar with electric mixer on high speed 1 minute. Add eggs and almond extract; beat on medium speed about 10 seconds. Add Bisquick mix; beat on medium speed about 30 seconds or until combined.

3
Spread batter in bottom of pan. Press apple pieces, cut side down, into batter.

4
Bake 1 hour to 1 hour 10 minutes or until apples are tender and cake is golden brown. Cool 30 minutes. Remove side of pan. Sift or sprinkle powdered sugar over top of cake; sprinkle with almonds. Serve warm.

*
To toast almonds, bake in ungreased shallow pan at 325°F for 7 to 11 minutes, stirring occasionally, until light brown.

1 Serving:
Calories 320 (Calories from Fat 160); Total Fat 18g (Saturated Fat 9g; Trans Fat 1g); Cholesterol 110mg; Sodium 420mg; Total Carbohydrate 33g (Dietary Fiber 1g); Protein 5g
Exchanges:
1½ Starch, ½ Other Carbohydrate, 3½ Fat
Carbohydrate Choices:
2

Danish Apple-Almond Cake

prep time:
20 minutes
·
start to finish:
45 minutes
·
18 servings

• coffee cake
  
• 4
  cups Original Bisquick mix
  
• ½
  cup granulated sugar
  
• ¼
  cup butter, melted
  
• ½
  cup milk
  
• 1
  teaspoon vanilla
  
• 1
  teaspoon almond extract
  
• 3
  eggs
  
• 1
  can (21 oz) cherry pie filling
  
• glaze
  
• 1
  cup powdered sugar
  
• 1
  to 2 tablespoons milk
  

1
Heat oven to 350°F. Grease bottom and sides of 1 (15×10×1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds.

2
Spread two-thirds of the batter (about 2½ cups) in 15×10×1-inch pan or one-third of the batter (about 1¼ cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.

3
Bake 20 to 25 minutes or until light brown. Meanwhile, in small bowl, stir all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool.

1 Serving:
Calories 240 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g; Trans Fat 1g); Cholesterol 45mg; Sodium 360mg; Total Carbohydrate 39g (Dietary Fiber 1g); Protein 4g
Exchanges:
1 Starch, 1½ Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
2½

prep time:
15 minutes
·
start to finish:
1 hour 15 minutes
·
8 servings

• 1
  package (7 oz) mixed dried fruit, coarsely chopped
  
• ½
  cup orange juice
  
• 1½
  cups Original Bisquick mix
  
• ½
  cup sugar
  
• 1
  ⁄
  3
  cup plain fat-free yogurt
  
• 2
  tablespoons butter, melted
  
• 1
  teaspoon vanilla
  
• 1
  egg
  

1
Heat oven to 350°F. Grease bottom and side of 9-inch round pan with shortening; lightly flour. In 1-quart saucepan, heat fruit and orange juice to boiling over medium heat. Reduce heat; simmer about 3 minutes, stirring occasionally, until thickened and fruit is soft. Set aside.

2
In medium bowl, stir remaining ingredients until mixed; pour into pan. Top with fruit mixture.

3
Bake 30 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 20 minutes before serving.

1 Serving:
Calories 260 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3g; Trans Fat 1g); Cholesterol 35mg; Sodium 320mg; Total Carbohydrate 46g (Dietary Fiber 2g); Protein 4g
Exchanges:
1 Starch, ½ Fruit, 1½ Other Carbohydrate, 1 Fat
Carbohydrate Choices:
3

prep time:
15 minutes
·
start to finish:
50 minutes
·
10 servings

• coffee cake
  
• 1
  ⁄
  3
  cup butter, melted
  
• 1
  ⁄
  3
  cup packed brown sugar
  
• 1
  jar (6 oz) maraschino cherries (about 25 cherries), drained, stems removed
  
• 1
  ⁄
  3
  cup pecan halves
  
• 2
  cups Original Bisquick mix
  
• 2
  tablespoons granulated sugar
  
• 2
  ⁄
  3
  cup milk
  
• 2
  tablespoons butter, softened
  
• 1
  egg
  
• glaze
  
• 1
  cup powdered sugar
  
• 4
  teaspoons water
  
• ½
  teaspoon vanilla
  

1
Heat oven to 400°F. Spray 8- or 12-cup fluted tube cake pan with cooking spray. Pour
1
⁄
3
cup melted butter into pan; turn pan to coat with butter. Sprinkle brown sugar over butter. Arrange cherries and pecans on sugar mixture.

2
In medium bowl, stir Bisquick mix, granulated sugar, milk, 2 tablespoons softened butter and the egg until combined; beat vigorously 30 seconds. Spoon batter evenly over cherries and pecans.

3
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof plate upside down on pan; carefully turn plate and pan over to remove coffee cake. Cool 10 minutes.

4
Meanwhile, in small bowl, mix all glaze ingredients until smooth and thin enough to drizzle, adding additional water, 1 teaspoon at a time, until desired consistency. Drizzle glaze over warm coffee cake.

1 Serving:
Calories 320 (Calories from Fat 130); Total Fat 15g (Saturated Fat 7g; Trans Fat 1.5g); Cholesterol 45mg; Sodium 370mg; Total Carbohydrate 43g (Dietary Fiber 1g); Protein 3g
Exchanges:
1 Starch, 2 Other Carbohydrate, 3 Fat
Carbohydrate Choices:
3

Cherry-Pecan Ring