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Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today Ring-bound – September 27, 2011
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From the Book: Learn to Make Chocolate Chip CookiesHomemade 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.
4 dozen cookies
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
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
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
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.
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
From the Back Cover
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.
Top Customer Reviews
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.Read more ›
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!!!
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.
I saw this updated version of BC's redbook in the Kindle Store. I was REALLY tempted to go with the e-book, as it mentioned links to exclusive content, but going with the ring binding won out, because I love cookbooks, especially those designed to lie flay while I'm using it in the kitchen.
First, let me say that the content of this book is EXCELLENT. I loved my old BC Redbook because it was filled with simple, easy to use recipes that tasted good and always seemed to turn out great. The instructions were clearly written, great photos that illustrated more challenging topics, and written in a style that made you KNOW you can do this recipe. This edition follows that same formula, with classic recipes and new twists on some old stand bys.
That having been said, however, the quality of this book is really offensive. It's constructed in 5-ring notebook style, which should give you pages that easily flip and will lie flat on the counter. It seems that the machine that punched the holes in the pages wasn't doing a good job; instead of punching holes with clean edges, it 'rolled' the edges of some of the holes - enough that several pages are effectvely 'locked' together at the ring holes. I've found that entire sections of the cookbook are locked together at two or more of the 5 holes. If you're not careful, you'll tear the page, completely removing the page between the edge of the page and the hole. This is REALLY annoying, and the reason this otherwise excellent book got three stars.
If you've the time, and you're careful, you can work the pages apart.Read more ›
Most Recent Customer Reviews
I really like the section were it explains why smoked sausage is so hard to keep lit.Published 3 days ago by Tombstone
Where to start? Such a great reference to have. Grandma is very happy with her gift :-)Published 7 days ago by Jayrod
I got this as a gift for my sister in law. She loved it. You can't go wrong with a cookbook when the person likes to cook.Published 7 days ago by The Scheides
This is my favorite cookbook. I have many cookbooks, but I just use this Betty Crocker one most of the time. Read morePublished 9 days ago by Lisa
My old Betty Crocker cookbook is falling apart. Some of the recipes are lost and the glossary/idex is missing. This new cookbook has some of the old recipes and many new ones. Read morePublished 14 days ago by puckymom
great. Lots of pictures and instructions. Even tells you what will happen if you do it wrong. My daughter a beginner cook, loves hers.Published 14 days ago by Career Lady
This book taught my mother how to be a good baker, so I think it would also help me become one.Published 20 days ago by Jason Maize