Crocker - Betty Crocker 20 best gluten-free dessert recipes

Houghton Mifflin Harcourt

Boston New York 2013

Copyright 2013 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.hmhbooks.com

Cover photo:

General Mills

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Susan Klobuchar

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Houghton Mifflin Harcourt

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Associate Editor: Heather Dabah

Managing Editor: Rebecca Springer

Production Editor: Kristi Hart

Cover Design: Chrissy Kurpeski

ISBN 978-0-544-20089-0

v1.0513

Dear Friends,

This new collection of colorful mini ebooks has been put together with you in mind because we know that you love great recipes and enjoy cooking and baking but have a busy lifestyle. So every little book in the series contains just 20 recipes for you to treasure and enjoy. Plus, each ebook is a single subject designed in a bite-size format just for youits easy to use and is filled with favorite recipes from the Betty Crocker Kitchens!

All of the ebooks are conveniently divided into short chapters so you can quickly find what youre looking for, and the beautiful photos throughout are sure to entice you into making the delicious recipes. In the series, youll discover a fabulous array of recipes to spark your interestfrom cookies, cupcakes and birthday cakes to party ideas for a variety of occasions. Theres grilled foods, potluck favorites and even gluten-free recipes too.

Youll love the variety in these mini ebooksso pick one or choose them all for your cooking pleasure.

Enjoy and happy cooking!

Sincerely,

Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Prep Time: 40 Minutes Start to Finish: 2 Hours 30 Minutes Makes 10 servings

• Cake
• 1 box Betty Crocker Gluten Free devils food cake mix
• 1 cup water
• cup butter, softened
• 3 whole eggs
• Filling
• cup sugar
• 2 tablespoons cornstarch
• cup orange juice
• cup water
• 2 egg yolks, lightly beaten
• 2 tablespoons butter
• 1 teaspoons grated orange peel
• Glaze
• 6 oz semisweet baking chocolate, finely chopped
• cup whipping cream
• 4 teaspoons butter

Heat oven to 350F (325F for dark or nonstick pan). Generously spray bottom only of 8- or 9-inch round cake pan with cooking spray (without flour).

In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.

Meanwhile, in 1-quart saucepan, mix sugar and cornstarch. Gradually stir in orange juice, cup water and the egg yolks. Cook over medium heat, stirring constantly, until thickened. Cook and stir 1 minute longer. Remove from heat; stir in 2 tablespoons butter and the orange peel. Transfer filling to small bowl. Cover; refrigerate 30 minutes.

In medium bowl, place chocolate. In 1-quart saucepan, heat whipping cream and 4 teaspoons butter over medium heat until butter melts and mixture boils. Pour cream mixture over chocolate; stir until smooth. Cool 10 minutes or until room temperature.

Cut cake horizontally to make 2 layers. On cut side of bottom layer, spread filling; cover with top layer. Pour glaze over top of cake; spread glaze to edge of cake and allow to drizzle down side of cake. Store in refrigerator.

1 Serving: Calories 490; Total Fat 25g (Saturated Fat 15g, Trans Fat 0.5g); Cholesterol 150mg; Sodium 360mg; Total Carbohydrate 60g (Dietary Fiber 2g); Protein 4g Exchanges: 1 Starch, 3 Other Carbohydrate, 5 Fat Carbohydrate Choices: 4

Tip For a smooth filling, mix the sugar and cornstarch thoroughly before adding liquid. This keeps the cornstarch from developing lumps during cooking.

Prep Time: 20 Minutes Start to Finish: 2 Hours Makes 12 servings

• Cake
• 1 box Betty Crocker Gluten Free devils food cake mix
• 1 cup water
• cup butter, softened
• 3 eggs
• Topping
• cup butter or margarine
• 1 cup packed brown sugar
• cup whipping cream
• 1 cup powdered sugar
• 1 teaspoon gluten-free vanilla
• 1 cup chopped pecans, toasted

Heat oven to 350F (325F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).

In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 8-inch pan 44 to 49 minutes, 9-inch pan 38 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.

Meanwhile, in 2-quart saucepan, heat cup butter, the brown sugar and whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in pecans. Cool 10 to 15 minutes, stirring occasionally, until topping begins to thicken.

Spread warm topping over cake. Cool before serving. Cut into 4 rows by 3 rows.

*To toast pecans, spread in ungreased shallow pan. Bake uncovered at 350F 6 to 10 minutes, stirring occasionally, until light brown.

1 Serving: Calories 450; Total Fat 22g (Saturated Fat 10g, Trans Fat 0.5g); Cholesterol 90mg; Sodium 310mg; Total Carbohydrate 60g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 3 Other Carbohydrate, 4 Fat Carbohydrate Choices: 4

Tip Use dark brown sugar for a robust praline flavor. Pralines are a patty-shaped Louisiana confection made from pecans, sugar and cream.