Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today (Betty Crocker's Cookbook) [Ring-bound]

Betty Crocker Editors (Author)

Book Description

Publication Date: September 27, 2011 | Series: Betty Crocker's Cookbook

America's most trusted cookbook is better than ever!

Representing its most thorough revision ever, the Betty Crocker Cookbook, 11th Edition includes hundreds of new recipes, three new chapters, and icons that showcase how we cook today—faster, healthier, and with many more flavors.

New features celebrate the book's expertise and heritage with repertoire-building recipe lessons and fresh twists on American classics. With nearly 1,100 gorgeous new photos and 1,500 recipes, as well as invaluable cooking guidance, The Big Red Cookbook is better and more comprehensive than ever before. The book features:

• Exclusive content at BettyCrocker.com for Big Red buyers, including 80 videos, 400 additional recipes, and more to complement and enhance the cookbook
• 1,500 recipes, 50 percent new to this edition
• Nearly 1,100 all-new full-color photos—more than three times the number in the previous edition—including 350 step-by-step photos
• Bold, contemporary, and colorful design
• Three new chapters on Breakfast and Brunch, Do It Yourself (including canning, preserving and pickling) and Entertaining (including cocktails and party treats)
• New feature: Learn to Make recipes giving visual lessons on preparing essential dishes like Roast Turkey and Apple Pie, with icons directing readers to bonus videos on BettyCrocker.com
• New feature: Heirloom Recipe and New Twist showcase classic recipes paired with a fresh twist, with icons directing readers to bonus videos on BettyCrocker.com
• "Mini" recipes giving quick bursts of inspiration in short paragraph form

With 65 million copies sold and still going strong, the Betty Crocker Cookbook, 11th Edition is the one kitchen companion every home cook needs.

Editorial Reviews

Amazon.com Review

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From the Book: Learn to Make Chocolate Chip Cookies

Homemade chocolate chip cookies are hard to resist—especially when they are perfectly soft and chewy on the inside with a golden brown, slightly crusty exterior. The secret to these gems is a combination of fresh ingredients, correct measuring and a good baking technique.

Prep 55 min. Total 55 min

4 dozen cookies
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
1 egg
21/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag (12 oz) semisweet or dark chocolate chips (2 cups)
1 cup coarsely chopped nuts, if desired

1. Heat oven to 375°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and nuts.

2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart. For perfectly sized and shaped cookies, use a #70 cookie scoop.

3. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.

1 Cookie: Calories 140; Total Fat 8g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 80mg; Total Carbohydrate 16g (Dietary Fiber 0g); Protein 1g exchanges: 1 Other Carbohydrate, 11/2 Fat Carbohydrate Choices: 1

Lighter Chocolate Chip Cookies
For 5 grams of fat and 90 calories per serving, decrease butter to 3/4 cup and omit nuts. Substitute 1 cup miniature semisweet chocolate chips for the 12-oz bag of chocolate chips

Candy Cookies
Substitute 2 cups candy-coated chocolate candies for the chocolate chips.

Chocolate Chip Bars
Press dough into ungreased 13x9-inch pan. Bake 15 to 20 minutes or until golden brown. Cool in pan on cooling rack. Makes 48 bars.

Jumbo Chocolate Chip Cookies
Drop dough by 1/4 cupfuls or #16 cookie scoop about 3 inches apart onto ungreased cookie sheets. Bake 12 to 15 minutes or until edges are set (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Makes 11/2 dozen cookies

Keys to Success
• Measure ingredients accurately. Dough that is the right consistency will make cookies that have great shape and texture. (See Measuring Correctly, page 16.)

• Use softened butter. Do not melt butter, or the dough will be too soft and may result in oddly shaped cookies. (See Softening Butter, page 179). • Use a cookie scoop to make cookies the perfect size and shape if desired.

• Place dough on completely cooled cookie sheets. Warm cookie sheets can be cooled quickly by placing in the freezer for a few minutes or running under cold running water and wiping dry.

• Let baked cookies rest on cookie sheet a couple minutes. This allows them to firm up a little so that they are easy to remove from the sheet.

• Cool cookies until chips are firm before storing, to prevent melted chocolate from getting over all the cookies.

• Freeze individual unbaked cookies on cookie sheets. When frozen, place in container or freezer plastic bag; label and freeze up to 6 months. Bake the frozen cookies a little longer than the bake time.

Cookies for Gifts
Sharing a gift of homemade chocolate chip cookies or other homemade goodies can be the perfect way to spread a little good cheer, whether delivered by hand or mailed. Here are tips for giving any cookies, bars or candies to ensure they stay fresh and intact.

• Keep containers on hand for when you want to give homemade items as a gift:
• Look for inexpensive plates or serving containers in the dollar section of your discount store.
• Wash and keep to-go containers from take-out meals.
• Look for inexpensive decorative tins or paper containers in craft stores or import stores.
• Cushion items by first placing a paper towel or napkin in the bottom of the container. If you stack items, place layers of waxed paper between layers.
• Cover tightly with plastic wrap or foil if container doesn’t have a lid.
• If baking in advance and freezing, let frozen cookies thaw directly in gift container for maximum freshness.

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Additional Recipe Excerpts

Dips: Guacamole, Tex-Mex Layered Dip, Hummus, and More (Click for recipe)

Chicken Pot Pie: Heirloom Recipe and New Twist (Click for recipe)

Easy Grilled Vegetables (Click for recipe

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From the Back Cover

America's Most Trusted Cookbook Made New

Here is our best edition ever! Fully revised with all-new photography, hundreds of new recipes and more cooking guidance than ever before, the 11th edition of the Betty Crocker Cookbook gives you the best of what you need to cook today. It's filled to the brim with classic andfresh ideas, helpful techniques and great features. Whether you're an experienced cook or just finding your way around the kitchen, THE BIG RED COOKBOOK is the only book you need for foolproof recipes, reliable how-to advice and delicious inspiration.

See all Editorial Reviews

Product Details

• Ring-bound: 640 pages
• Publisher: Betty Crocker; 11 edition (September 27, 2011)
• Language: English
• ISBN-10: 0470906022
• ISBN-13: 978-0470906026
• Product Dimensions: 9 x 2.4 x 10 inches
• Shipping Weight: 3.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (188 customer reviews)
• Amazon Best Sellers Rank: #2,682 in Books (See Top 100 in Books)

More About the Author

Since 1921, the Betty Crocker name has symbolized the General Mills continuing tradition of service to consumers. Although Betty was never a real person, her name and identity have become synonymous with helpfulness, trustworthiness and quality.

Betty Crocker has survived the decades by providing consumers with food information and food products that are contemporary without being faddish. The first hardcover cookbook, Betty Crocker's Picture Cookbook was published in 1950 and quickly became a national best seller. Since then, more than 250 Betty Crocker cookbooks have been published.

Most Helpful Customer Reviews

63 of 63 people found the following review helpful

5.0 out of 5 stars Love this newest edition September 21, 2011

By Penmouse TOP 500 REVIEWER

Format:Ring-bound|Amazon Verified Purchase

Received the cookbook today and spent the afternoon reading the newest version of the Betty Crocker cookbook. I was very pleased with this newest version of the "Big Red" cookbook as some of the old stand-by recipes were found along with plenty of updated or modern recipes including Chicken Korma or Chicken Tagine. You will also find some familiar comfort foods such as Chicken Pot Pie (with a lighter version recipe included) or Chicken and Dumplings. Beef recipes include Caramelized Beef Pot Roast, Meatballs or Meat Loaf.

There are specific chapters dealing with Grilling, Breakfast and Brunch, Slow Cooker, Vegetarian and a chapter offering recipes that can be prepared within 20 minutes or less.

With each chapter there are detailed photos showing select food products comparing what the food item was supposed to look like and with a photo of a food product prepared wrong. Even after cooking for over 40 years I found this feature very helpful as it never hurts to see how your cooking compares with the cookbook's photos.

Within each chapter there are graphics or photos included offering tips on how to prepare the ingredient in question. For example in the meat section graphics of cow, pig and lamb are used to show where specific cuts of meat are located. Following this information is how to prepare the cuts of meat.

There is a chapter called Do-It-Yourself that gives information on how to can, freeze or prepare food mixes.

Cookbook owners can also access a Betty Crocker web page with more recipes, cooking tips and ideas. Link access information is given in the cookbook.

The book is lavishly illustrated with dozens of color photos showing how the recipes should look once prepared

My only wish for the cookbook was the inclusion of the familiar portrait of Betty Crocker who used to be featured in every full-fledged Betty Crocker cookbook. This cookbook lacks her familiar face. I also wish they would return the familiar and cozy Prize Coffee Cake recipe found in the 1956 version of this cookbook. I also wish the Betty Crocker cookbook would return to the "Key" or "Master" recipe format where a master recipe is given with variations. The really beauty of this format is the ability to including a wide variety of recipes while also teaching the basic techniques of cooking instead of following a recipe.

I highly recommend this cookbook as it does include a wide variety of new and old recipes; lavish photos illustrating the recipes along with numerous cooking tips.

45 of 45 people found the following review helpful

5.0 out of 5 stars An Oldie But Goodie Nicely Updated October 6, 2011

By The Not So Perfect Housewife

Format:Ring-bound

You know the old saying..

If it aint broke.. don't fix it..

Well, that's how I always feel when I see UPDATED versions of tried and true cookbooks that I love.

The Betty Crocker Cookbook being one of said books.

I'm always a little nervous to open up the first couple pages.. have they gone all wacky with it? Have they changed it so much that I won't like it? Will there still be good, tried and true recipes in there mixed with new ones?

Well, let me put your mind and mine to ease..

The new Betty Crocker Cookbook 11th Edition is still packed with all the great Betty Crocker wisdom & recipes as before, but it's also packed beautiful pictures, yummy new recipes, and so much more!

They say it's the most significant update in over 60 years and I could tell.

They have new editions like:

New chapters - "Do it yourself", "Entertaining", and "Breakfast & Brunch"
An "Heirloom Recipe & New Twist" feature that pairs over 20 beloved classics with fresh spins, such as the traditional Chicken Pot Pie made with homemade crust and individual Chicken Pot Pies using puff pastry tops.
A "Learn to Make" feather with easy to follow guidance- including step by step photos AND ONLINE VIDEOS!!!
BEAUTIFUL photographs

AND!!

And accompanying e-book, optimized for all e-reader devices that includes fully hyperlinked content for easy navigation; all the photography presented in full color; and bonus indexes that allow readers to browse recipes that are fast and lower calorie and easily access the book's many reference charts and features.

This cookbook ROCKS the old and the new in a beautiful, creative way.

38 of 39 people found the following review helpful

5.0 out of 5 stars Excellent new edition! October 10, 2011

By CuteEverythingcom TOP 1000 REVIEWER

Format:Ring-bound

I've been a huge Betty Crocker fan my whole life. The Betty Crocker Cookbook was the the one cookbook in my home growing up and I loved to look through it and learn about all the delicious possibilities. As I grew older I started collecting vintage Betty Crocker cookbooks and I still refer back to them and their clear and accessible recipes for the home cook.

So, I was very interested to see the new 11th edition of the Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today, with all the classic recipes mixed with new ones. This new Betty Crocker Cookbook edition has many extras that are a big help in perfecting your cooking and baking techniques. I loved the "Learn to Make" additions, which give detailed explanations for popular recipes and compare in photos more or less successful versions of a recipe, while teaching how to achieve the perfect result. Now I know why my chocolate chip cookies are always flat -- the butter was too soft and the cookie sheet too hot. Many of the recipes have been updated from the originals and are now labeled as Lower Calorie, Fast, New Twist, etc., for convenience.

I was excited to see current recipes like No-Knead Artisan Bread, which has several variations. An interesting new chapter was "Do It Yourself" where they give information on eating local, canning, making your own spice mixes and more. I'm definitely making some Chai Mix (an Indian tea with milk and spices), to have on hand. I was glad to see sections on Slow Cooker Suppers and 20 Minutes or Less meals included in Betty Crocker Cookbook. There is also lots of variety from the old stand-bys, like the eleven types of deviled eggs or eight sweet and savory spreads for bread offer.

One aspect of the Betty Crocker Cookbook that stood out to me was the frequent addition of recipes from cultures all around the world. I really appreciated having easy access to many of our family's ethnic favorites, while giving us the opportunity to try out new ones, like Cajun Chicken or Moroccan Chickpeas. There is even a full section on Vegetarian Cooking with beautiful photos and excellent information and recipes to assist in incorporating vegetarianism into your lifestyle (even if just occasionally).

Betty Crocker sure is keeping up with the times! And it's not just a cookbook, but it's more like an excellent course on gaining greater cooking skills.