Crocker - Betty Crocker 20 best cozy dessert recipes

Houghton Mifflin Harcourt

Boston New York 2014

Copyright 2014 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhco.com

Cover photo:

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Heather Reid Liebo

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Editorial Assistant: Molly Aronica

Managing Editor: Rebecca Springer

Cover Design: Tai Blanche

ISBN 978-0-544-39090-4

v1.0314

Prep Time: 15 Minutes Start to Finish: 50 Minutes Makes 9 servings

• Cake
• cup packed brown sugar
• cup butter, softened
• egg
• cup all-purpose flour
• teaspoon baking soda
• teaspoon ground cinnamon
• teaspoon ground nutmeg
• teaspoon salt
• cups chopped peeled or unpeeled cooking apples (2 medium)
• Sauce
• cup butter
• cup granulated sugar
• cup half-and-half
• teaspoon ground cinnamon

Heat oven to 350F. Grease bottom and sides of 8-inch square pan with shortening.

In large bowl, mix brown sugar and softened butter with spoon until light and fluffy. Beat in egg. Stir in flour, baking soda, 1 teaspoon cinnamon, the nutmeg and salt. Stir in apples. Spread batter in pan.

Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.

Meanwhile, in 1-quart saucepan, heat sauce ingredients over medium heat, stirring frequently, until butter is melted and sauce is hot. Serve warm sauce over warm cake.

1 Serving: Calories 350; Total Fat 14g (Saturated Fat 8g, Trans Fat 0.5g); Cholesterol 60mg; Sodium 310mg; Total Carbohydrate 54g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 2 Other Carbohydrate, 2 Fat Carbohydrate Choices: 3

Prep Time: 15 Minutes Start to Finish: 45 Minutes Makes 4 servings

• teaspoons butter (do not use margarine)
• cup all-purpose flour
• cup fat-free (skim) milk
• egg whites or cup fat-free, cholesterol-free egg product
• teaspoon salt
• cup frozen cut rhubarb (from 16-oz bag), thawed, drained and finely chopped
• cup packed brown sugar
• teaspoon ground nutmeg

Heat oven to 425F. In each of 4 (6-oz) ovenproof custard cups or ramekins, place 1 teaspoon butter. Heat in oven until bubbling.

Meanwhile, in small bowl, beat flour, milk, egg whites and salt with whisk just until smooth. Pour mixture into bubbling butter. Sprinkle rhubarb over batter. In small bowl, mix brown sugar and nutmeg; sprinkle over batter and rhubarb. Place cups in 117-inch (2-quart) glass baking dish.

Bake 18 to 20 minutes or until puffed and golden brown. Serve warm.

1 Serving: Calories 170 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 150mg; Potassium 190mg; Total Carbohydrate 29g (Dietary Fiber 0g); Protein 4g Exchanges: 1 Starch, Other Carbohydrate, Fat Carbohydrate Choices: 2

Prep Time: 15 Minutes Start to Finish: 1 Hour Makes 8 servings

• Pudding
• cups milk
• cup butter
• cup granulated sugar
• teaspoon ground cinnamon or nutmeg
• teaspoon salt
• eggs, slightly beaten
• cups dry bread cubes (8 slices)
• cup raisins, if desired
• Sauce
• cup packed brown sugar
• cup butter
• tablespoons whipping cream
• to 4 tablespoons bourbon or 2 teaspoons brandy extract

Heat oven to 350F. In 2-quart saucepan, heat milk and cup butter over medium heat until butter is melted and milk is hot.

In large bowl, mix granulated sugar, cinnamon, salt and eggs with whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1-quart casserole. Place baking dish in 139-inch pan; pour boiling water into pan until 1 inch deep.

Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.

In 1-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.