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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
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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.
Top customer reviews
This is a 3 ring binder - so it is easily expandable.
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.