Mexican Snack Platter
1 (15 ounce) can refried beans
2 tablespoons salsa, chili sauce or ketchup
1 1/2 cups sour cream
1 cup purchased guacamole
1 cup shredded Cheddar cheese (4 ounces)
2 medium green onions with tops
Tortilla chips, if desired
Mix the refried beans and salsa in a small bowl. Spread in a thin layer
over the serving plate.
Spread the sour cream over the beans, leaving about a 1-inch border of
beans around the edge. Spread the guacamole over the sour cream, leaving a
border of sour cream showing.
Sprinkle the cheese over the guacamole. Peel and chop the green onions;
sprinkle over the cheese. Cover with plastic wrap and refrigerate until
serving time.
Serve the dip with tortilla chips for dipping.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Per serving: 126 Calories (kcal); 9g Total Fat; (64% calories from fat); 4g Protein; 7g Carbohydrate; 17mg Cholesterol; 188mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: 12- or 13-inch round serving plate or pizza
pan
Tips
Purchase guacamole in the dairy section of the supermarket. It may
be called “avocado dip” instead of “guacamole.”
For a hotter flavor, use a flavored shredded cheese, such as pizza
or nacho, instead of plain Cheddar.
Apple Crisp
Shortening to grease pan
4 medium tart cooking apples, such as Granny Smith,
Wealthy or Rome Beauty
2/3 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup margarine or butter at room temperature
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Half-and-half or ice cream — if desired
Heat the oven to 375ş. Grease the bottom and sides of the pan with the
shortening.
Peel the apples if desired. Cut the apple into fourths, and remove seeds.
Cut each fourth into slices. You will need about 4 cups of apple slices.
Spread the slices in the greased pan.
Mix the brown sugar, flour, oats, margarine, cinnamon and nutmeg with a
fork. The mixture will be crumbly. Sprinkle this mixture evenly over the
apples.
Bake about 30 minutes or until the topping is golden brown and the apples
are tender when pierced with a fork. Serve warm with half-or-half or ice
cream.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Bake:
“0:30″
Per serving: 290 Calories (kcal); 11g Total Fat; (32% calories from fat); 3g Protein; 47g Carbohydrate; 0mg Cholesterol; 130mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates
NOTES : Essential Equipment: 8-inch square pan or 9-inch round pan
Blueberry Crisp: Substitute 4 cups fresh or frozen blueberries for
the apples. If using frozen blueberries, thaw and drain them
first.
Cherry Crisp: Substitute a 21-ounce can cherry pie filling for the
apples.
Tips
Many varieties of apples are available. The ones used for cooking
and baking remain flavorful and firm when baked.
Use a vegetable peeler to peel apples. Doing so is quick, and the
peeler removes just a thin skin.
Plum Honey Tea Bread
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup buttermilk
1/2 cup honey
2 tablespoons vegetable oil
1 egg — beaten
3 plums — pitted and chopped
1/2 cup chopped walnuts
Combine flour, baking powder, baking soda, cinnamon, salt and nutmeg in
large bowl; mix well. Combine buttermilk, honey, oil and egg in small
bowl; mix until blended. Stir buttermilk mixture into flour mixture until
just moistened. Fold in plums and walnuts. Pour into greased 9 × 5 ×
3-inch loaf pan. Bake at 325şF 50 to 55 minutes or until wooden pick
inserted near center comes out clean. During baking, cover top with foil
after 25 minutes to prevent overbrowning.
Muffin Variation: Prepare batter as directed above. Fill 12 greased muffin
cups 3/4 full. Bake at 325şF about 20 minutes or until wooden pick
inserted near centers comes out clean.
Yield:
“1 loaf”
Per serving: 192 Calories (kcal); 6g Total Fat; (27% calories from fat); 5g Protein; 31g Carbohydrate; 16mg Cholesterol; 256mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates
Hot Cross Batter Buns
2 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 package Fleischmann’s® Active Dry or Rapid Rise
Yeast
1/2 cup dairy sour cream
1/3 cup water
3 tablespoons butter or margarine
2 eggs — at room temperature
1 cup chopped dates — snipped
Confectioners’ sugar frosting
In large bowl, combine 1 cup flour, sugar, cinnamon, salt, nutmeg and
undissolved yeast.
Heat sour cream, water and butter until hot to touch (125ş to 130şF.)
Gradually add to dry ingredients; beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour;
beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir
in remaining flour and dates; mix until well blended.
Spoon evenly into 12 greased 2 1/2-inch muffin pans. Let rise over shallow
pan filled with boiling water for 20 minutes.
Bake at 375şF for 15 minutes or until done. Remove buns from muffin cups;
cool on wire rack. Drizzle frosting on top of buns to make small crosses.
Yield:
“12 buns”
Per serving: 192 Calories (kcal); 6g Total Fat; (27% calories from fat); 4g Protein; 32g Carbohydrate; 43mg Cholesterol; 134mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : VARIATIONS:
Southern—Add 1 tablespoon orange peel to dry ingredients. Stir 1/2
cup chopped pecans into batter along with dates. Top with orange
frosting (replace liquid in frosting with 1 to 2 tablespoons
orange juice.)
Whole Wheat—Replace 1/2 cup all-purpose flour with whole wheat
flour. Add 1/2 teaspoon ground cloves to dry ingredients. Stir 1/2
cup chopped walnuts into batter along with dates. Top with plain
frosting.
Holiday Date Bread
6 1/2 cups all-purpose flour (6 1/2 to 7 cups)
1 cup wheat germ
1/4 cup sugar
2 packages Fleischmann’s® Active Dry Yeast — * see note
2 teaspoons salt
1 cup milk
1 cup water
1/2 cup butter or margarine
2 8-ounce packages chopped or pitted dates — snipped
2 eggs — at room temperature
1 cup orange juice
2 teaspoons cinnamon
1 egg white
lightly beaten with
1 tablespoon water
Cooking spray
Make Dough: In large bowl mix 2 cups flour, 1/3 cup wheat germ, sugar,
yeast and salt.
Heat milk, water, butter and 1/2 cup dates to 125ş to 130şF. Add to dry
ingredients; beat 2 minutes at medium speed of electric mixer. Add eggs
and 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough additional
flour to make soft dough. Knead on lightly floured surface until smooth,
about 8 to 10 minutes. Place in bowl coated with cooking spray; spray top
of dough with cooking spray. Cover; let rise in warm, draft-free place
until doubled, about 1 hour.
Make Filling: In saucepan, combine remaining dates, orange juice and
cinnamon. Cook and stir over medium heat until thickened, about 10
minutes. Remove from heat; stir in remaining wheat germ. Cool.
Shape Dough: Punch dough down. Shape as desired (directions follow). Spray
shaped dough with cooking spray. Cover; let rise in warm, draft-free place
until doubled, about 30 to 60 minutes.
Bake: Brush with egg white mixture. Bake at 375şF (45 – 50 minutes for
Twin Loaves/ 12 – 15 minutes for Breakfast Twists / 25 minutes for
Cornucopia, or until done). If needed, cover with foil during last 5 to 10
minutes to prevent overbrowning. Remove from pans; cool on wire racks.
Makes 2 loaves, 32 twists or 2 cornucopias.
____________________
ALTERNATE SHAPES
Twin Loaf
Divide dough into 4 equal pieces. Roll each to 8 × 9-inches. Spread each
with 1/4 filling. Roll up tightly from long side as for jelly roll; pinch
seam and ends to seal. Place two loaves, side by side, seam sides down, in
9 × 5 × 3-inch loaf pan coated with cooking spray. Repeat with remaining
dough and filling. If desired, sprinkle with additional wheat germ before
baking.
Breakfast Twists
Divide dough into 4 equal pieces. Roll one piece to 8 × 20-inches. Spread
1/4 filling on dough to within 1/2-inch of edges. Lift 8-inch end and fold
over 1/3 of dough; lift other 8-inch end and fold over opposite 1/3 dough
to enclose filling. Starting from folded side, cut into 8 strips. Twist
each strip at middle and place on baking sheet coated with cooking spray.
Gently flatten ends of strips to show filling. Repeat with reserved dough
and filling. To serve, top with sifted confectioners’ sugar, if desired.
Cornucopia
Divide dough into 2 equal pieces. Set aside one dough piece and half of
filling for second cornucopia. Divide remaining dough into 4 pieces. Roll
one piece to 3 × 10-inches. Spread 1/4 filling in 1-inch strip down center
of dough. Pull up edges and pinch seams and ends to enclose filling. Place
on baking sheet coated with cooking spray. Fold up 4-inches of end to make
“J” shape. Roll remaining three pieces of dough to 3 × 20-inches. Spread
1/4 filling in 1-inch strip down center of each piece. Pull up edges and
pinch seam and ends to seal. Coil end of one rope on baking sheet above
top of “J” to make end of basket; then wrap over and under end of “J.”
Continue wrapping remaining ropes around “J,” making each turn slightly
looser to enlarge basket. Repeat with reserved dough and filling. To
serve, garnish with dried fruits and nuts, if desired.
Yield:
“1 loaf”
Per serving: 507 Calories (kcal); 11g Total Fat; (18% calories from fat); 13g Protein; 93g Carbohydrate; 55mg Cholesterol; 462mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
NOTES : *To save up to 50% rising time use Fleischmann’s® Rapid Rise
Yeast. Follow above directions except reduce first rising by
covering kneaded dough and letting rest on floured surface 10
minutes. Proceed with recipe.
Fruit ‘n Nut Wreath
3/4 cup warm water (105ş to 115şF)
1 package Fleischmann’s® Active Dry Yeast
1/4 cup butter or margarine — softened
1/4 cup sugar
1 teaspoon salt
1 egg
3 cups all-purpose flour (3 to 3 1/2 cups)
DATE NUT FILLING
1 8-ounce package chopped dates
1/2 cup 100% bran cereal
1/2 cup chopped walnuts
2 tablespoons packed brown sugar
2 tablespoons butter — melted
1 teaspoon ground cinnamon
Confectioners’ Sugar Frosting (recipe
follows) — optional
CONFECTIONERS’ SUGAR FROSTING
1 cup confectioners’ sugar
4 teaspoons milk (4 to 5 teaspoons)
1/2 teaspoon vanilla extract
Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved.
Stir in butter, sugar, salt, egg and enough flour to make soft dough.
Knead on floured surface until smooth, about 8 minutes. Place in greased
bowl, turning to grease top. Cover; let rise in warm place until doubled,
about 1 to 1 1/2 hours.
Prepare Date-Nut Filling: Combine 1 package chopped dates, whole bran
cereal, chopped walnuts, packed brown sugar, butter, melted and ground
cinnamon.
Punch dough down. On floured surface, roll dough to 20- × 12-inches; cut
into three 20- × 4-inch strips. Sprinkle 1/3 date filling along center of
each strip. Pinch seams and ends to seal. Roll and stretch ropes to 24
inches. Place ropes, side by side, with seam sides down; braid. Form into
wreath; pinch ends to seal. Transfer to greased baking sheet. Cover; let
rise in warm place until doubled, about 1 hour.
Bake at 375şF for 30 minutes or until done. Remove from sheet; cool on
wire rack. Frost.
____________________
Confectioners’ Sugar Frosting: Combine 1 cup confectioners’ sugar, 4 to 5
teaspoons milk and 1/2 teaspoon vanilla extract. Beat until smooth.
Yield:
“1 wreath”
Per serving: 246 Calories (kcal); 7g Total Fat; (25% calories from fat); 5g Protein; 43g Carbohydrate; 24mg Cholesterol; 198mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates
Family Star Ring
5 cups all-purpose flour (5 to 5 1/2 cups)
2 packages Fleischmann’s® Active Dry or Rapid Rise
Yeast
1/2 cup sugar
4 teaspoons lemon peel
3/4 teaspoon salt
1 cup lowfat milk
1/2 cup water
1/2 cup margarine
2 eggs — at room temperature
OR (for low-cholesterol baking substitute)
3 egg whites
Cooking spray
DATE-NUT FILLING
1 package chopped dates or pitted dates — snipped
1/2 cup water
1 teaspoon ground cinnamon
OR
1 teaspoon pumpkin pie spice
1/2 cup chopped pecans — toasted
Confectioners’ sugar icing — optional
In large bowl mix 2 cups flour, undissolved yeast, sugar, lemon peel and
salt.
Heat milk, water and margarine until hot to touch (125ş to 130şF).
Gradually add to dry ingredients; beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat
at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in
enough additional flour to make stiff dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8
minutes. Place in bowl coated with cooking spray; spray top of dough with
cooking spray. Cover; let rise in warm, draft-free place until doubled in
size, about 45 minutes.*
Prepare Date-Nut Filling: Combine (8-ounce) package chopped dates
(snipped) and water in saucepan over medium heat. Simmer 5 minutes,
stirring occasionally, until very thick. Stir in ground cinnamon or
pumpkin pie spice and chopped, toasted pecans.
Punch dough down. On lightly floured surface, roll dough to 18 × 15-inch
rectangle. Spread filling evenly on dough, leaving 1/2-inch border at long
edges. Roll up from long side as for jelly roll; pinch seam to seal. Join
ends to form ring; pinch to seal. Place in 10-inch tube pan coated with
cooking spray. Spray top of dough with cooking spray. Cover; let rise in
warm, draft-free place until almost doubled in size, about 35 to 45
minutes.
To make star: With sharp knife, make 8 V-shaped cuts in top of ring. Make
each “V” 1/2-inch deep, 1-inch at wide end and 2-inches long with points
extending to outer edge of ring.
Bake at 350şF for 55 to 60 minutes, until done. Cover with foil after 35
minutes. Remove from pan; cool on wire rack. Frost with icing, if desired.
Yield:
“1 ring”
Per serving: 290 Calories (kcal); 9g Total Fat; (28% calories from fat); 6g Protein; 46g Carbohydrate; 24mg Cholesterol; 183mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
NOTES : *To save up to 50% rising time, use Fleischmann’s® Rapid Rise
Yeast. Follow above directions except reduce first rise; cover
kneaded dough and let rest on board 10 minutes. Proceed with
recipe.
Double Seed Bread Sticks
1/2 cup warm water (105ş to 115şF)
1 package Fleischmann’s® Active Dry Yeast
1/2 cup evaporated milk
1/4 cup olive oil — at room temperature
1/4 cup poppy seeds
1/4 cup sesame seeds
1 teaspoon salt
3 cups all-purpose flour (3 to 3 1/2 cups)
1 egg white — lightly beaten
Place water in large warm bowl. Sprinkle in yeast; stir until dissolved.
Stir in, milk, olive oil, poppy seed, salt and enough flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 4
to 6 minutes. Cover; let rest 20 minutes.
On lightly floured surface, roll dough to 12- × 16-inches; cut into 16
(1-inch) strips. If desired, twist each strip 4 to 5 times. Place strips
on greased baking sheets. Brush with egg white; sprinkle with sesame seed.
Cover; let rise in warm, draft-free place for 15 minutes.
Bake at 400şF for 20 minutes or until done. Remove from baking sheets;
cool on wire racks.
Yield:
“16 sticks”
Baking Time:
“0:20″
Per serving: 153 Calories (kcal); 6g Total Fat; (37% calories from fat); 4g Protein; 20g Carbohydrate; 2mg Cholesterol; 147mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Date-Nut Rolls
1 8-ounce package chopped dates
1/2 cup water
2 tablespoons lemon juice
2 teaspoons grated lemon rind
1 cup chopped walnuts
1 cup milk
1 cup butter or margarine
6 cups all-purpose flour
2 packages Fleischmann’s® Active Dry or Rapid Rise
Yeast
4 eggs
2 teaspoons vanilla extract
3 teaspoons baking powder
3 tablespoons sugar
Preheat oven to 350şF. Combine first four ingredients in a medium saucepan
over medium high heat; cook and stir until thickened, about 3 to 5
minutes. Stir in nuts; cool.
Combine 1 1/2 cups flour and yeast in large bowl of mixer. Heat milk and
butter until warm (125ş to 130şF). Add milk mixture to flour mixture; beat
at medium speed 2 minutes. Add eggs, vanilla and 1 cup flour; beat at
medium speed 2 minutes. Stir in baking powder, sugar and enough flour to
make a soft dough.
Divide dough into 6 equal pieces (3 equal pieces for 3 rolls). Roll each
piece to 9-inch square. Spread each with 1/2 cup filling to within
1/2-inch of edges; roll up. Pinch to seal bottom edge. Repeat with other
pieces of dough. Place 3 rolls on greased baking sheet and bake for 25
minutes or until lightly browned. Remove from baking sheet and cool on
wire rack. Repeat with remaining half of dough (if making 6 rolls).
Yield:
“6 rolls”
Per serving: 1063 Calories (kcal); 48g Total Fat; (40% calories from fat); 25g Protein; 137g Carbohydrate; 213mg Cholesterol; 619mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 8 1/2 Fat; 1/2 Other Carbohydrates
Cinnamon Pull-Apart Loaves
Basic Bread — see recipe
1/2 cup sugar
4 teaspoons ground cinnamon
1/4 cup margarine
Cooking spray
Follow directions for mixing and kneading BASIC BREAD. Cover and let rest
10 minutes, as directed.
While dough rests, coat two 7 1/2- × 2 1/2- × 3 1/2-inch loaf pans with
cooking spray. Combine cinnamon and sugar in small bowl and set aside.
Melt margarine in small saucepan over low heat. To shape loaves, divide
dough into 32 equal pieces. Form into smooth balls. Dip each ball in
melted margarine and roll in sugar mixture. Place 16 balls in each pan,
making 2 rows of balls. Cover; let rise in warm, draft-free place until
doubled in size, about 1 hour.
Bake at 375şF for 35 minutes or until done. Cool in pan 10 minutes. Then
turn out onto wire rack to complete cooling.
Yield:
“2 Loaves”
Baking Time:
“0:35″
Per serving: 34 Calories (kcal); 2g Total Fat; (48% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 22mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
Chocolate Love Knots
3 1/2 cups all-purpose flour
2/3 cup sugar
2/3 cup unsweetened cocoa
2 packages Fleischmann’s® Rapid Rise Yeast
1 teaspoon salt
3/4 cup water
1/2 cup butter or margarine (1 stick) — cut up
1/4 cup milk
2 eggs
1/2 cup chopped pecans or walnuts — toasted
3 ounces white chocolate baking bars — melted
In large bowl, combine 1 cup flour, sugar, cocoa, undissolved yeast and
salt. Heat water, butter and milk until very warm (120 to 130şF); butter
does not need to melt. Stir into dry ingredients. Stir in 1 egg, pecans
and enough remaining flour to make soft dough. Knead on lightly floured
surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10
minutes.
Divide dough in half; divide each half into 12 pieces. Roll each to 9-inch
rope; tie into a loose knot. Place knots on 2 greased large baking sheets.
Cover; let rise in warm, draft-free place until doubled in size, about 40
to 50 minutes.
Beat remaining egg; brush on knots. Bake at 375şF for 12 to 15 minutes or
until done, switching positions of pans halfway through baking. Remove
from pans; cool on wire racks. Drizzle melted chocolate on knots.
Yield:
“24 rolls”
Per serving: 174 Calories (kcal); 8g Total Fat; (38% calories from fat); 4g Protein; 24g Carbohydrate; 16mg Cholesterol; 142mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
Banana Blast
1 pound unsalted butter
4 cups granulated sugar
14 ounces liquid or frozen whole egg
OR
8 large California Fresh Eggs
12 bananas — ripe
1/2 cup milk
2 pounds nuts — chopped
4 pounds all-purpose flour
4 teaspoons salt
4 teaspoons baking soda
4 teaspoons baking powder
Preheat oven to 325 degrees F.
Butter four 5″ × 9″ loaf pans.
Cream sugar and butter in mixer.
Add eggs, one at a time, mixing after each addition.
Separately, mash bananas with milk and nuts.
Separately, blend flour, salt, baking soda and baking powder.
Add bananas to mixer and blend. Sprinkle in flour mixture and mix blend
until just combined.
Divide evenly among four loaf pans.
Bake 1 hour.
Yield:
“4 loaves”
Per serving: 427 Calories (kcal); 20g Total Fat; (40% calories from fat); 8g Protein; 57g Carbohydrate; 52mg Cholesterol; 338mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates
NOTES : Moist banana bread is always a treat for breakfast, snacks or
dessert.