Dessert 14 March 2019

Swoon-Worthy Sweets Made Easy

(Family Features) Do you think that beautiful and delicious desserts must all be made from scratch? Think again. With a cake mix and a new cookbook, you can be on your way to making spectacular sweets in no time.

The "Betty Crocker Fix-With-a-Mix Desserts" cookbook, (Wiley Publishing, 2010), features 100 mix masterpieces from bite-size delights to full-size show-stoppers. The book includes:

* Delectable desserts from cakes and cupcakes to cookies and bars, fruit cobblers, tarts, cheesecake and more.
* Luscious full-color photos of every recipe.
* Flavors that take mixes beyond the basics, like Chocolate-Marshmallow Pillows, Citrus Mini Cheesecakes and Banana Turtle Torte.
* A handy index by mix so you can pick recipes based on the mixes you already have in your pantry.

All recipes start with Betty Crocker's trusted mixes, including SuperMoist® Cake Mix, angel food cake mix, brownie mix, cookie mix, Bisquick®, and all-new gluten-free mixes for cookies, brownies, and cakes.

See how easy it is to turn a mix into a mouthwatering dessert with this Ooey-Gooey Caramel Cake recipe featured in the cookbook.

Ooey-Gooey Caramel Cake

Prep time: 20 minutes
Start to finish: 2 hours 5 minutes
15 servings

  • 1 box (1 lb 2.25 ounces) Betty Crocker SuperMoist® yellow cake mix
  • 1/4 cup all-purpose flour
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 bag (8 ounces) milk chocolate-coated toffee bits
  • 1 can (13.4 ounces) dulce de leche (caramelized sweetened condensed milk)
  • Sweetened whipped cream, if desired
  • Caramel topping, if desired
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13 x 9-inch pan with baking spray with flour.
  2. In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
  3. Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
  4. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.

Sweet Note: Crushed, chocolate-covered English toffee candy bars can be used instead of the toffee bits.

Source: Wiley Publishing

Videos 13 December 2018

Cinnamon-Apple Crostata

Need a dessert that is not only delicious but easy to make?  Try this recipe for Cinnamon-Apple Crostata.  You'll have a hard time waiting to sink your teeth in to the flaky crust with a burst of cinnamon and apples. Find more delicious dessert recipes at Culinary.net.

Watch video to see how to make this delicious dessert!

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Cinnamon-Apple Crostata

  • Pie Pastry (we used Pillsbury Refrigerated Pie Crusts)

Filling

  • 1/2 cup sugar
  • 4 tsp. cornstarch
  • 2 tsp. cinnamon
  • 4 cups peeled and thinly sliced apples (4-5 medium sized)
  • 1 tsp. sugar (for sprinkling)
  • 2 tbs. chopped pecans
  1. Heat oven to 450°.
  2. In medium bowl mix together 1/2 cup sugar, cornstarch and cinnamon.  Stir in peeled and sliced apples until well combined.
  3. Place flattened pie crust on an ungreased cookie or pizza sheet.
  4. Spoon apple mixture onto the center of the crust, spreading the mixture to about 2 inches from the edge of the crust.
  5. Fold crust over mixture, pleating along the way.
  6. Brush edges of crust with water.
  7. Sprinkle sugar over crust and apple mixture.
  8. Bake for 15-20 minutes or until crust is a golden brown.
  9. Sprinkle pecans over apple mixture.
  10. Serve with a dollop of whipped cream.

Recipe adapted from Pillsbury.

Source: Culinary.net

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