Pineapple Zucchini Bread

• Prep Time 20 min
• total Time 2 hr 0 min

Ingredients

Bread

1

cup packed brown sugar

1/2

cup butter or margarine, softened

1

cup shredded zucchini (1 small)

1

can (8 oz) crushed pineapple in juice, undrained, reserving 1 tablespoon liquid

2

eggs, slightly beaten

2

cups Gold Medal® all-purpose flour

1

teaspoon baking soda

1

teaspoon ground cinnamon

1/4

teaspoon salt

1/4

teaspoon ground allspice

1/2

cup chopped walnuts or pecans

Glaze

1/2

cup powdered sugar

Reserved 1 tablespoon pineapple liquid

1

teaspoon corn syrup

1/4

teaspoon ground cinnamon 

Directions

• 1 Heat oven to 350°F. Grease and flour bottom only of 9x5-inch loaf pan. In large bowl with electric mixer, beat brown sugar and butter on medium speed until light and fluffy. With spoon, stir in zucchini, pineapple and eggs. Stir in flour, baking soda, 1 teaspoon cinnamon, the salt and allspice until well blended. Fold in walnuts. Spread evenly in pan.
• 2 Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool 30 minutes.
• 3 In small bowl, mix all glaze ingredients until smooth; spoon over warm loaf. Cool completely, about 1 hour. Store in refrigerator.

Source : bettycrocker.com

 

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Brownie Ice Cream Cake

• Prep Time 25 min
• Total Time 3 hr 55 min

Ingredients

1

box Betty Crocker® fudge brownie mix

Water, vegetable oil and eggs called for on brownie mix box

1/2

gallon (8 cups) vanilla ice cream, slightly softened

1

cup Hershey’s® hot fudge topping, warmed if desired

2

tablespoons Betty Crocker® Decorating Decors candy sprinkles

16

red maraschino cherries with stems, drained 

Directions

• 1 Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
• 2 Make brownie batter directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
• 3 Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
• 4 Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.

source : bettycrocker.com

 

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Chocolate-Coconut Candy Bar Cake

• Prep Time 30 min
• Total Time 4 hr 10 min

Ingredients

Candy Bars

2 2/3

cups flaked coconut

1 2/3

cups powdered sugar

1/4

cup butter or margarine, softened

2

tablespoons hot water

1

teaspoon vanilla

Cake

3

egg whites

1/2

teaspoon cream of tartar

2

cups granulated sugar

1/2

cup butter or margarine, softened

1/2

cup shortening

3

egg yolks

1

teaspoon vanilla

1

teaspoon coconut extract

1

cup buttermilk

1

teaspoon baking soda

2

cups Gold Medal® all-purpose flour

1

cup chopped almonds

1

cup flaked coconut

Creamy Filling

1

cup granulated sugar

1/2

cup butter or margarine, softened

1/2

cup shortening

2/3

cup evaporated milk

2

teaspoons vanilla

Frosting

4

cups powdered sugar

1/3

cup butter or margarine, softened

1/2

cup baking cocoa

1

teaspoon vanilla

1/3

cup hot water 

Directions

• 1 Heat oven to 350°F. Grease bottoms and sides of three 9-inch round cake pans with shortening; lightly flour. In medium bowl, mix 2 2/3 cups coconut, 1 2/3 cups powdered sugar, 1/4 cup butter, 2 tablespoons hot water and 1 teaspoon vanilla with spoon; divide evenly into 16 pieces. Shape each piece into bar, about 1 1/2 inches long. (Mixture will be sticky; butter hands if desired.) Place bars on waxed paper.
• 2 In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form; set aside.
• 3 In another medium bowl, beat 2 cups granulated sugar, 1/2 cup butter and the shortening with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in egg yolks, 1 at a time, beating after each addition until blended. Beat in 1 teaspoon vanilla and the coconut extract. In small bowl, mix buttermilk and baking soda until baking soda is dissolved. Alternately add flour and buttermilk mixture to sugar mixture, beating after each addition until smooth. Stir in almonds and 1 cup coconut. Fold in egg whites. Pour into pans.
• 4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• 5 In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth. Fill layers with filling. Arrange candy bars evenly around edge of cake; cover and freeze at least 2 hours.
• 6 In medium bowl, mix all frosting ingredients except 1/3 cup hot water with spoon. Stir in hot water until blended; add additional water 1 tablespoon at a time until spreadable. Spoon frosting by tablespoonfuls over candy bars just until bars are covered. Spread remaining frosting on side and top of cake (thin frosting with additional water if needed to spread easily).

 source: bettycrocker.com

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Slow-Cooker Peach Cobbler

• Prep Time 20 min
• Total Time 3 hr 20 min

Ingredients

4

cups fresh or frozen sliced peeled peaches

1/4

cup sugar

1

cup Original Bisquick® mix

1/2

cup sugar

  cup milk

Ice cream or whipped cream 

Directions

• 1 Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker.
• 2 In medium bowl, gently beat Bisquick mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker.
• 3 Cover; cook on low heat setting 3 hours or until cobbler is set in center.
• 4 Serve cobbler with ice cream. source :bettycrocker.com

 

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Irish Cream Celebration Cake

• Prep Time 30 min
• Total Time 3 hr 0 min

Ingredients

Cake

1

box Betty Crocker® SuperMoist® devil’s food cake mix

1

box (4-serving size) chocolate instant pudding and pie filling mix

4

eggs

1/3

cup vegetable oil

1

cup Irish cream liqueur

1

cup sour cream

Irish Cream Frosting

1

cup butter, softened

4

oz (half of 8-oz package) cream cheese, softened

3

cups powdered sugar

1/4

cup Irish cream liqueur

1

teaspoon vanilla

Chocolate Glaze

4

oz bittersweet baking chocolate, chopped

1/2

cup whipping cream

1/4

cup light corn syrup

2

teaspoons vanilla

1/3

cup sliced almonds, toasted  

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.
• 2 In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
• 3 In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.
• 4 Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
• 5 Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.
• 6 Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator source :bettycrocker.com

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Easy Lemonade Pie

• Prep Time 30 min
• Total Time 5 hr 10 min

Ingredients

Graham Cracker Crust

1 1/2

cups finely crushed graham crackers (20 squares)

1/3

cup margarine or butter, melted

3

tablespoons sugar

Lemonade Filling

1

quart (4 cups) vanilla ice cream, softened

1

can (6 ounces) frozen lemonade concentrate, thawed

Few drops yellow food color, if desired

Grated lemon or lime peel, if desired 

Directions

• 1 Heat oven to 375ºF. In medium bowl, mix all Graham Cracker Crust ingredients. Press mixture firmly against bottom and side of pie plate, 9x1 1/4 inches. Bake about 10 minutes or until light brown. Cool 30 minutes.
• 2 In large bowl, mix ice cream, lemonade concentrate and food color. Mound ice-cream mixture in crust.
• 3 Freeze about 4 hours or until firm. Let stand at room temperature a few minutes before cutting. Garnish with grated lemon peel. Store covered in freezer.

Source: bettycrocker.com

 

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Mini Hot Fudge Cakes and Strawberry Hearts

• Prep Time 15 min
• Total Time 45 min

Ingredients

1

box Betty Crocker® Complete Desserts® triple chocolate hot fudge cake mix

About 1 quart strawberries

Ice cream, if desired 

Directions

• 1 Make, bake and cool Mini Hot Fudge Cakes as directed on side of cake mix box.
• 2 Place each cake on dessert plate. For each dessert, slice 2 or 3 strawberries. To make slices look like hearts, cut small “V” at rounded end of each slice, using small sharp knife. Randomly place strawberry slices around cakes. Serve warm with ice cream. Source :bettycrocker.com

 

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