Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (20 page)

prep time:
20 minutes
·
start to finish:
1 hour 35 minutes
·
16 servings

• filling
  
• 1
  package (8 oz) cream cheese, softened
  
• ¼
  cup sugar
  
• 2
  tablespoons all-purpose flour
  
• 1
  egg
  
• cake
  
• 2¼
  cups all-purpose flour
  
• ¾
  cup sugar
  
• ¾
  cup cold butter
  
• ½
  teaspoon baking powder
  
• ½
  teaspoon baking soda
  
• ¼
  teaspoon salt
  
• ¾
  cup sour cream
  
• 1
  teaspoon almond extract
  
• 1
  egg
  
• ½
  cup strawberry or raspberry preserves
  
• ½
  cup sliced almonds
  

1
Heat oven to 350°F. Grease bottom and side of 10-inch springform pan or 11×7-inch (2-quart) glass baking dish with shortening; lightly flour.

2
In small bowl, mix all filling ingredients until smooth; set aside.

3
In large bowl, mix 2¼ cups flour and ¾ cup sugar. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture. Stir baking powder, baking soda, salt, sour cream, almond extract and egg into remaining crumb mixture. Spread batter over bottom and 2 inches up side (about ¼ inch thick) of pan.

4
Pour filling over batter. Carefully spoon preserves evenly over filling. Mix almonds and reserved crumb mixture; sprinkle over preserves.

5
Bake springform pan 50 to 60 minutes, 11×7-inch dish 35 to 45 minutes, or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of springform pan. Serve warm or cool. Store covered in refrigerator.

1 Serving:
Calories 320 (Calories from Fat 160); Total Fat 18g (Saturated Fat 10g; Trans Fat 0.5g); Cholesterol 65mg; Sodium 230mg; Total Carbohydrate 35g (Dietary Fiber 1g); Protein 4g
Exchanges:
1½ Starch, 1 Other Carbohydrate, 3½ Fat
Carbohydrate Choices:
2

Strawberry Cream Brunch Cake

prep time:
25 minutes
·
start to finish:
2 hours 40 minutes
·
12 servings

• lemon curd
  
• ¼
  cup granulated sugar
  
• 2
  tablespoons cornstarch
  
• ¾
  cup cold water
  
• 3
  egg yolks
  
• 1
  tablespoon grated lemon peel
  
• 3
  tablespoons fresh lemon juice
  
• cake
  
• 1
  cup butter, softened
  
• 1
  cup granulated sugar
  
• 5
  whole eggs
  
• 1¾
  cups all-purpose flour
  
• 2
  teaspoons grated lemon peel
  
• 1½
  teaspoons baking powder
  
• 1
  teaspoon vanilla
  
• 1
  ⁄
  3
  cup slivered almonds, toasted
  *
  
• Powdered sugar, if desired
  

1
Heat oven to 350°F. Grease bottom and side of 9-inch springform pan with shortening; lightly flour.

2
In 1-quart saucepan, mix ¼ cup granulated sugar and the cornstarch. Stir in water and egg yolks with whisk until well mixed and no lumps remain. Heat to boiling over medium heat, stirring constantly, until mixture begins to thicken. Cook and stir 1 minute; remove from heat. Stir in 1 tablespoon lemon peel and the lemon juice. Refrigerate uncovered 20 minutes, stirring once, until room temperature.

3
Meanwhile, in large bowl, beat butter and 1 cup granulated sugar with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, one at a time, just until blended, then continue beating on medium speed 2 minutes, scraping bowl once. On low speed, beat in flour, 2 teaspoons lemon peel, the baking powder and vanilla about 30 seconds or just until blended.

4
Spread half of batter (about 2 cups) in pan. Spoon lemon curd evenly onto batter, spreading to within ½ inch of edge. Drop remaining batter by tablespoonfuls around edge of lemon curd and pan; spread batter evenly and toward center to cover lemon curd. Sprinkle almonds over top.

5
Bake 45 to 55 minutes or until center is set, cake is firm to the touch and top is golden brown. Cool on cooling rack at least 1 hour (center will sink slightly). Run thin knife around side of cake; remove side of pan. Sprinkle with powdered sugar before serving. Store covered in refrigerator.

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

1 Serving:
Calories 360 (Calories from Fat 180); Total Fat 20g (Saturated Fat 9g; Trans Fat 1g); Cholesterol 180mg; Sodium 190mg; Total Carbohydrate 37g (Dietary Fiber 0g); Protein 6g
Exchanges:
1 Starch, 1½ Other Carbohydrate, 4 Fat
Carbohydrate Choices:
2½

Lemon Curd-Filled Butter Cake

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

• cake
  
• 2
  cups Wheat Chex
  ®
  or Multi-Bran Chex
  ®
  cereal
  
• 1½
  cups orange juice
  
• ¼
  cup vegetable oil
  
• 1
  egg, slightly beaten
  
• 2
  small bananas, thinly sliced
  
• 1
  cup all-purpose flour
  
• ½
  cup whole wheat flour
  
• ¾
  cup granulated sugar
  
• ½
  cup raisins, if desired
  
• 1
  teaspoon baking soda
  
• 1
  teaspoon ground cinnamon
  
• ½
  teaspoon salt
  
• topping
  
• ½
  cup Wheat Chex or Multi-Bran Chex cereal
  
• ½
  cup chopped nuts, if desired
  
• 1
  ⁄
  3
  cup packed brown sugar
  
• ¼
  cup all-purpose flour
  
• 2
  tablespoons butter, softened
  
• ½
  teaspoon ground cinnamon
  

1
Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray. In large bowl, mix 2 cups cereal and the orange juice; let stand about 2 minutes or until cereal is soft.

2
Stir oil, egg and bananas into cereal mixture. Stir in remaining cake ingredients. Spread in pan.

3
Bake 35 to 40 minutes or until top springs back when touched lightly in center. Meanwhile, place ½ cup cereal in resealable food-storage plastic bag or between sheets of waxed paper; coarsely crush with rolling pin. In small bowl, mix crushed cereal and remaining topping ingredients until crumbly.

4
When cake is done, set oven control to broil. Sprinkle topping evenly over warm cake. Broil with top about 5 inches from heat 1 to 2 minutes or until bubbly (watch carefully to avoid burning).

1 Serving:
Calories 280 (Calories from Fat 70); Total Fat 7g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 25mg; Sodium 340mg; Total Carbohydrate 50g (Dietary Fiber 3g); Protein 4g
Exchanges:
1½ Starch, 2 Other Carbohydrate, 1 Fat
Carbohydrate Choices:
3

prep time:
30 minutes
·
start to finish:
2 hours
·
16 servings

• filling
  
• ½
  cup packed brown sugar
  
• ½
  cup finely chopped nuts
  
• 1½
  teaspoons ground cinnamon
  
• coffee cake
  
• 3
  cups all-purpose or whole wheat flour
  
• 1½
  teaspoons baking powder
  
• 1½
  teaspoons baking soda
  
• ¾
  teaspoon salt
  
• 1½
  cups granulated sugar
  
• ¾
  cup butter, softened
  
• 1½
  teaspoons vanilla
  
• 3
  eggs
  
• 1½
  cups sour cream
  
• glaze
  
• ½
  cup powdered sugar
  
• ¼
  teaspoon vanilla
  
• 2
  to 3 teaspoons milk
  

1
Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan, 12-cup fluted tube cake pan or 2 (9×5-inch) loaf pans with shortening or cooking spray.

2
In small bowl, stir all filling ingredients until well mixed; set aside. In large bowl, stir flour, baking powder, baking soda and salt until well mixed; set aside.

3
In another large bowl, beat granulated sugar, butter, 1½ teaspoons vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat about one-fourth of the flour mixture and sour cream at a time alternately into sugar mixture on low speed until blended.

4
For angel food or fluted tube cake pan, spread one-third of the batter (about 2 cups) in pan, then sprinkle with one-third of the filling; repeat twice. For loaf pans, spread one-fourth of the batter (about 1½ cups) in each pan, then sprinkle each with one-fourth of the filling; repeat once.

5
Bake angel food or fluted tube cake pan about 1 hour, loaf pans about 45 minutes, or until toothpick inserted near center comes out clean. Cool in pan on cooling rack 10 minutes.

6
Remove from pan to cooling rack. Cool 20 minutes. In small bowl, stir all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over coffee cake. Serve warm if desired.

1 Serving:
Calories 360 (Calories from Fat 150); Total Fat 16g (Saturated Fat 8g; Trans Fat 0.5g); Cholesterol 75mg; Sodium 360mg; Total Carbohydrate 49g (Dietary Fiber 1g); Protein 5g
Exchanges:
2 Starch, 1 Other Carbohydrate, 3 Fat
Carbohydrate Choices:
3

prep time:
25 minutes
·
start to finish:
3 hours 10 minutes
·
16 servings

• filling
  
• 1¼
  cups frozen blackberries, thawed and well drained
  
• ½
  cup finely chopped pecans
  
• 3
  tablespoons granulated sugar
  
• 1½
  teaspoons ground cinnamon
  
• coffee cake
  
• 2¼
  cups all-purpose flour
  
• 1
  teaspoon baking powder
  
• ½
  teaspoon baking soda
  
• 1¼
  cups granulated sugar
  
• 1
  cup butter, softened
  
• 1
  teaspoon vanilla
  
• 2
  eggs
  
• 1
  container (8 oz) sour cream
  
• glaze
  
• 1½
  cups powdered sugar
  
• 3
  to 4 teaspoons water
  

1
Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour. In small bowl, stir all filling ingredients until mixed; set aside.

2
In medium bowl, mix flour, baking powder and baking soda; set aside. In large bowl, beat 1¼ cups granulated sugar, the butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. On low speed, alternately add flour mixture with sour cream, beating just until blended after each addition.

3
Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.

4
Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.

5
In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over coffee cake.

1 Serving:
Calories 360 (Calories from Fat 160); Total Fat 18g (Saturated Fat 9g; Trans Fat 0.5g); Cholesterol 60mg; Sodium 190mg; Total Carbohydrate 46g (Dietary Fiber 1g); Protein 3g
Exchanges:
1 Starch, 2 Other Carbohydrate, 3½ Fat
Carbohydrate Choices:
3

Blackberry Coffee Cake