Crocker - Betty Crocker 20 best summer drink recipes

Houghton Mifflin Harcourt

Boston New York 2013

Copyright 2013 by General Mills, Minneapolis, Minnesota. All rights reserved.

Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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 978-0-544-20146-0

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,

Prep Time: 10 Minutes Start to Finish: 10 Minutes Makes 2 servings

Love lattes? Pull off this coffee-shop drink in just a few minutes, using dairy-free soymilk.

• cup ground espresso or French roast coffee
• 1 cups water
• 2 cups vanilla soymilk
• 2 teaspoons caramel or chocolate fat-free topping
• Ice cubes, as desired
• Sugar, if desired

Using a drip coffeemaker, brew coffee with water as directed by coffeemaker manufacturer.

In medium bowl, stir together coffee and soymilk. Drizzle topping over inside of each of 2 large glasses.

Fill each glass with ice cubes. Divide soymilk mixture between glasses. Sweeten to taste with sugar.

1 Serving: Calories 120; Total Fat 3g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 16g (Dietary Fiber 0g); Protein 7g Carbohydrate Choices: 1

Tip Drizzle the topping in interesting designs on the insides of the glasses before filling them.

Prep Time: 5 Minutes Start to Finish: 5 Minutes Makes 4 servings ( cup each)

• 1 cups water
• 2 tablespoons instant espresso coffee powder or granules
• cup caramel topping
• 2 tablespoons sugar
• 1 cup milk
• cup whipped cream topping (from aerosol can)

In 4-cup microwavable measuring cup, microwave water uncovered on High 2 to 3 minutes or until very hot and almost boiling. Stir in coffee powder until dissolved. Stir in cup of the caramel topping, the sugar and milk.

Fill 4 (12-oz) glasses two-thirds full with ice. Divide coffee mixture among glasses. Top with whipped cream; drizzle with remaining cup caramel topping.

1 Serving: Calories 190; Total Fat 3g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 180mg; Total Carbohydrate 38g (Dietary Fiber 0g); Protein 3g Carbohydrate Choices: 2

Tip For a stronger coffee flavor, refrigerate the coffee and caramel mixture until cold before adding the milk and ice. For sweeter coffee, squeeze a bit of caramel topping into the bottom of each glass before filling with ice.

Prep Time: 10 Minutes Start to Finish: 15 Minutes Makes 6 servings (1 cup each)

• 1 cups sugar
• 1 cup water
• 1 cups fresh lemon juice (about 8 lemons)
• 3 cups ginger ale, chilled
• Lemon wedges if desired

In 1-quart saucepan, cook sugar and water over medium heat, stirring constantly, until sugar is dissolved. Remove from heat; cool to room temperature.

Stir in lemon juice.

In each of 6 tall glasses, mix cup chilled juice mixture and cup ginger ale. If desired, add ice. Store juice mixture in tightly covered nonmetal container or jar in refrigerator. Garnish each serving with lemon wedge.

1 Serving: Calories 270; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 25mg; Total Carbohydrate 66g (Dietary Fiber 0g); Protein 0g Carbohydrate Choices: 4

Tip Lemons at room temperature will yield the most juice. You might also want to try warming them a bit in the microwave.

Prep Time: 15 Minutes Start to Finish: 1 Hour 15 Minutes Makes 12 servings ( cup each)

• 3 lb watermelon (without rind), seeded, cut into chunks
• 3 or 4 medium lemons
• 2 medium limes
• 4 cups cold water
• 1 cup sugar
• Watermelon or lemon slices, if desired

In blender, place watermelon. Cover; blend on medium speed about 45 seconds or until smooth. Strain through fine-mesh strainer into 2-quart or larger pitcher.

Squeeze juice from lemons and limes; add to watermelon puree. Stir in cold water and sugar. Refrigerate 1 hour.

Stir before serving. Serve over ice. Garnish with watermelon slice.

1 Serving: Calories 120; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 28g (Dietary Fiber 1g); Protein 1g Carbohydrate Choices: 2