Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (21 page)

prep time:
10 minutes
·
start to finish:
2 hours 15 minutes
·
8 servings

• 1
  2
  ⁄
  3
  cups all-purpose flour
  
• ¾
  cup packed brown sugar
  
• 1
  ⁄
  3
  cup butter, softened
  
• 1
  cup milk
  
• 2
  teaspoons baking powder
  
• ½
  teaspoon salt
  
• 1
  egg
  
• ¼
  cup toffee bits
  
• ¼
  cup flaked coconut
  
• ¼
  cup chopped macadamia nuts
  

1
Heat oven to 350°F. Grease bottom and sides of 9- or 8-inch square pan with shortening.

2
In large bowl, beat flour, brown sugar, butter, milk, baking powder, salt and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 2 tablespoons of the toffee bits. Pour batter into pan. Sprinkle remaining 2 tablespoons toffee bits, the coconut and nuts over batter.

3
Bake 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes.

1 Serving:
Calories 350 (Calories from Fat 140); Total Fat 15g (Saturated Fat 8g; Trans Fat 0g); Cholesterol 45mg; Sodium 370mg; Total Carbohydrate 48g (Dietary Fiber 1g); Protein 5g
Exchanges:
1½ Starch, 1½ Other Carbohydrate, 3 Fat
Carbohydrate Choices:
3

Toffee-Macadamia Nut Coffee Cake

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

• coffee cake
  
• 1½
  cups all-purpose flour
  
• ¾
  cup granulated sugar
  
• 1
  teaspoon ground cinnamon
  
• ¾
  teaspoon baking powder
  
• ¼
  teaspoon baking soda
  
• ½
  teaspoon salt
  
• 3
  tablespoons cold butter
  
• 2
  ⁄
  3
  cup buttermilk
  
• 1
  egg
  
• 1
  teaspoon vanilla
  
• streusel
  
• ¼
  cup all-purpose flour
  
• ¼
  cup packed brown sugar
  
• 1
  tablespoon unsweetened baking cocoa
  
• 1
  tablespoon butter, softened
  
• ¼
  cup miniature semisweet chocolate chips
  

1
Heat oven to 350°F. Grease bottom only of 8-inch square pan with shortening or cooking spray.

2
In large bowl, mix 1½ cups flour, the granulated sugar, cinnamon, baking powder, baking soda and salt. Cut in butter, using pastry blender or fork, until mixture is crumbly. Add buttermilk, egg and vanilla. Beat with electric mixer on medium speed 1 minute. Spread batter in pan.

3
In small bowl, mix all streusel ingredients except chocolate chips with whisk or fork. Sprinkle over batter. Sprinkle with chocolate chips.

4
Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm.

1 Serving:
Calories 200 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 20mg; Sodium 210mg; Total Carbohydrate 34g (Dietary Fiber 1g); Protein 3g
Exchanges:
1 Starch, 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices:
2

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

• coffee cake
  
• 2¼
  cups Original Bisquick mix
  
• 1
  cup mashed ripe bananas (2 medium)
  
• ½
  cup miniature semisweet chocolate chips
  
• ¼
  cup granulated sugar
  
• 1
  ⁄
  3
  cup milk
  
• 2
  tablespoons butter, softened
  
• ½
  teaspoon ground cinnamon
  
• 1
  egg
  
• glaze
  
• 1
  cup powdered sugar
  
• 1
  tablespoon milk
  
• ½
  teaspoon vanilla
  

1
Heat oven to 375°F. Spray 8-inch square pan with cooking spray. In medium bowl, stir all coffee cake ingredients with whisk or spoon until blended. Spread in pan.

2
Bake 26 to 30 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes.

3
In small bowl, mix all glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, for desired consistency. Drizzle glaze over warm coffee cake. Serve warm.

1 Serving:
Calories 310 (Calories from Fat 90); Total Fat 10g (Saturated Fat 5g; Trans Fat 1g); Cholesterol 30mg; Sodium 400mg; Total Carbohydrate 51g (Dietary Fiber 2g); Protein 4g
Exchanges:
1 Starch, 2½ Other Carbohydrate, 2 Fat
Carbohydrate Choices:
3½

prep time:
20 minutes
·
start to finish:
50 minutes
·
12 mini cakes

• coffee cakes
  
• 2
  cups Original Bisquick mix
  
• 1
  ⁄
  3
  cup granulated sugar
  
• 1
  cup mashed ripe bananas (2 medium)
  
• 2
  ⁄
  3
  cup milk
  
• 1
  egg, slightly beaten
  
• ½
  teaspoon ground allspice
  
• topping
  
• ½
  cup all-purpose flour
  
• ½
  cup packed brown sugar
  
• ¼
  cup cold butter
  
• 2
  tablespoons peanut butter
  
• glaze
  
• ½
  cup white vanilla baking chips
  
• 2
  tablespoons whipping cream
  

1
Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.

2
In medium bowl, stir all coffee cake ingredients with whisk or spoonuntil blended. Divide batter evenly among muffin cups.

3
In small bowl, mix flour and brown sugar. Cut in butter and peanut butter, using pastry blender or fork, until mixture looks like small peas. Sprinkle topping evenly over batter.

4
Bake 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Gently run knife around edge of cups; remove to cooling rack.

5
In small microwavable bowl, microwave baking chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted; stir until smooth. Place sheet of waxed paper under cooling rack. Drizzle glaze back and forth over tops of cakes with tines of fork. Serve warm.

1 Mini Cake:
Calories 300 (Calories from Fat 110); Total Fat 12g (Saturated Fat 7g; Trans Fat 1g); Cholesterol 30mg; Sodium 310mg; Total Carbohydrate 43g (Dietary Fiber 1g); Protein 4g
Exchanges:
1½ Starch, 1½ Other Carbohydrate, 2 Fat
Carbohydrate Choices:
3

Banana-Toffee Mini Cakes

prep time:
15 minutes
·
start to finish:
1 hour 20 minutes
·
9 servings

• topping
  
• ½
  cup Original Bisquick mix
  
• 1
  ⁄
  3
  cup packed brown sugar
  
• 2
  tablespoons cold butter
  
• coffee cake
  
• 2
  cups Original Bisquick mix
  
• 2
  tablespoons granulated sugar
  
• 1½
  teaspoons pumpkin pie spice
  
• ½
  cup chopped walnuts
  
• ½
  cup shredded carrots
  
• ½
  cup raisins
  
• 2
  ⁄
  3
  cup milk
  
• 2
  tablespoons vegetable oil
  
• 1
  egg
  

1
Heat oven to 375°F. In small bowl, mix ½ cup Bisquick mix and the brown sugar until well blended. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.

2
In large bowl, stir 2 cups Bisquick mix, the granulated sugar, pumpkin pie spice, walnuts, carrots and raisins. Stir in milk, oil and egg with whisk or spoon until blended. Pour into ungreased 8-inch square pan. Sprinkle with topping.

3
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving. Serve warm, with honey, if desired.

1 Serving:
Calories 320 (Calories from Fat 140); Total Fat 15g (Saturated Fat 4g; Trans Fat 1.5g); Cholesterol 30mg; Sodium 450mg; Total Carbohydrate 41g (Dietary Fiber 2g); Protein 5g
Exchanges:
1½ Starch, 1 Other Carbohydrate, 3 Fat
Carbohydrate Choices:
3

Carrot-Walnut Coffee Cake

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

• topping
  
• 2
  ⁄
  3
  cup Original Bisquick mix
  
• 2
  ⁄
  3
  cup packed brown sugar
  
• 1
  teaspoon ground cinnamon
  
• ½
  teaspoon ground nutmeg
  
• ¼
  cup cold butter
  
• coffee cake
  
• 2
  cups Original Bisquick mix
  
• 3
  tablespoons granulated sugar
  
• 2
  ⁄
  3
  cup milk or water
  
• 1
  egg
  
• 2
  medium cooking apples, peeled, thinly sliced (2 cups)
  
• 2
  tablespoons chopped nuts
  
• glaze
  
• ½
  cup powdered sugar
  
• 2
  to 3 teaspoons milk
  

1
Heat oven to 400°F. Spray 9-inch square pan with cooking spray. In small bowl, mix
2
⁄
3
cup Bisquick mix, the brown sugar, cinnamon and nutmeg. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs; set aside.

2
In medium bowl, stir together 2 cups Bisquick mix, granulated sugar,
2
⁄
3
cup milk and the egg; beat vigorously 30 seconds. Spread half of the batter in pan. Arrange apple slices on batter; sprinkle with half of the streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts.

3
Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. In small bowl, stir glaze ingredients until thin enough to drizzle. Drizzle over warm coffee cake.

1 Serving:
Calories 380 (Calories from Fat 120); Total Fat 13g (Saturated Fat 6g; Trans Fat 2g); Cholesterol 45mg; Sodium 550mg; Total Carbohydrate 62g (Dietary Fiber 2g); Protein 5g
Exchanges:
1½ Starch, 2½ Other Carbohydrate, 2½ Fat
Carbohydrate Choices:
4