(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
- 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
- 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.
- 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.
- Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
- 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
(Family Features) Celebrate spring with this delicious coconut concoction. For more recipes, visit culinary.net.
Watch video to see how to make this delicious recipe!
Coconut Cream Pie Milkshake
- 3 scoops vanilla ice cream
- 1/2 cup milk
- 1/3 cup cream of coconut
- 2 tablespoons sweetened flaked coconut
- 1 whole graham cracker
- whipped cream, for garnish
- graham cracker crumbs, for garnish
- In blender mix ice cream, cream of coconut, flaked coconut and graham cracker on high until smooth. Pour into glass. Top with whipped cream and graham cracker crumbs.
Recipe adapted from MilkMeansMore.org.
You don't have to be a pastry chef to make these delicious little beauties. With a hint of lemon, these light and fluffy puffs will be a hit at your next gathering.
Lemon Cream Puffs
- 1/2 cup water
- 1/4 cup butter, cubed
- 1/2 cup all-purpose flour
- 2 Eggs
- 1 egg, beaten
- 1/3 cup sugar
- 3 tablespoons lemon juice
- 2 tablespoons butter, cubed
- 1 cup heavy whipping cream
- 2 teaspoons sugar
- Powdered Sugar
- Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.
- Line baking sheet with parchment paper. Brush water over parchment paper. Fill piping bags with pastry dough and pipe circle swirls 3 inches apart.
- Bake 30-35 minutes or until golden brown. Remove to wire racks.
- For filling, in a small heavy saucepan, combine beaten egg, sugar, lemon juice and butter. Slowly cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set. Whisk again to make sure ingredients are mixed well.
- In a large bowl, beat whipped cream and sugar until stiff peaks form; fold in lemon mixture.
- Fill pastry bag with lemon filling. Split pastry puffs. Pipe lemon filling onto pastry bottoms, replace pastry tops. Dust with powdered sugar.
Recipe adapted from Taste of Home.
Watch video to see how to make this recipe!
(Family Features) Getting creative with snack time is an activity the whole family can enjoy. And when it comes to making delicious, fun and contemporary treats, the Jellymongers have turned fun into an art form.
The Jellymongers, Sam Bompas and Harry Parr, are big fans of JELL-O gelatin and are masters when it comes to using it to create spectacular works of art. They have achieved worldwide recognition for their eye-catching sculptures and monuments from their native England. According to Bompas and Parr, making JELL-O creations is a perfect way to have fun in the kitchen. They have put together a few quick tips for some sensational snacks that can be tried at home:
- Everyday home items can be used to create fun shapes — the only limit is your creativity! Try setting JELL-O in ice cube trays, cupcake pans or reusable plastic containers.
- When making the gelatin, stir in fruit or substitute juice for some of the water for an extra fruity creation.
- Looking to give your gelatin a firmer set? Try adding KNOX gelatin to help your shapes and molds keep their form. Perfect for bite-sized snacks!
- To easily release a masterpiece from its mold, dip mold in a bowl of hot water for a few seconds. Wet a sturdy plate, place on top of the mold and invert. The JELL-O will slip out onto the plate for display.
“JELL-O gelatin has a great collection of snack ideas that are fun to make, and even more fun to eat,” says Bompas. “These everyday snacks are easy to do at home and take 20 minutes or less to prepare.”
The classic JELL-O JIGGLERS recipe serves as a wonderful “snacktivity” for small hands. From moons and stars to racecars and footballs, you can create endless, fun shapes with a pan of gelatin and cookie cutters. Finger Gelatin is another bite-sized snack idea, perfect for parties or an afternoon treat.
It’s mix and match time! Unleash inner creativity with Jellin’-Melon, by combining your favorite fruit and gelatin flavor. Try chilling lime gelatin in a hollowed out cantaloupe for a refreshing citrus treat. With all the possible combinations, this makes for an extra special snack time treat.
For more information, creative recipe ideas and special savings, visit www.jello.com.
Prep Time: 15 min. plus refrigerating
Makes: 8 servings
- 1 cantaloupe, or other melon, cut lengthwise in half
- 3/4 cup boiling water
- 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
- 1/2 cup cold water
- REMOVE seeds from melon halves; cut thin slice from bottom of each half. Scoop out melon flesh, leaving 1-inch-thick shells. Place upside-down on paper towels to drain.
- ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 15 min. or until slightly thickened. Pour into melon shells.
- REFRIGERATE 3 hours or until gelatin is set. Cut into wedges.
Prep Time: 10 min.
Total Time: 3 hours 10 min. (incl. refrigerating)
Makes: 2 doz. or 24 servings, 1 JIGGLER each
- 2 1/2 cups boiling water (Do not add cold water)
- 2 pkg. (6 oz. each) JELL-O Gelatin, any flavor
- STIR boiling water into dry gelatin mix in large bowl at least 3 min. until completely dissolved. Pour into 13x9-inch pan.
- REFRIGERATE at least 3 hours or until firm.
- DIP bottom of pan in warm water 15 sec. Cut into 24 decorative shapes using 2-inch cookie cutters, being careful to cut all the way through gelatin to bottom of pan. Lift JIGGLERS from pan. Reserve scraps for snacking. Store in tightly covered container in refrigerator.
Prep Time: 20 min.
Total Time: 1 hour 20 min.
Makes: 12 servings, about 12 squares each
- 3 pkg. (4-serving size each) JELL-O Raspberry Flavor Gelatin
- 4 envelopes KNOX Unflavored Gelatin
- 4 cups boiling water
- MIX both gelatins in large bowl; stir in boiling water until completely dissolved.
- POUR into 13x9-inch pan. Refrigerate 1 hour or until firm.
- CUT gelatin mixture into small squares. Store in tightly covered container in refrigerator.
Layered Mousse Bites
Prep Time: 10 min.
Total Time: 3 hours 10 min.
Makes: 9 servings
- 2 1/2 cups boiling water
- 2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
- 2 cups thawed COOL WHIP Whipped Topping
- ADD boiling water to gelatin mixes in medium bowl; stir with whisk for 2 minutes until completely dissolved. Stir in COOL WHIP until well blended.
- POUR into 8-inch square pan.
- REFRIGERATE for 3 hours or until firm. Cut into 36 pieces.
Prep Time: 10 min.
Total Time: 4 hours 10 min.
Makes: 9 servings
- 2 cups boiling water
- 1 pkg. (6 oz.) or 2 pkg. (3 oz. each) JELL-O Berry Blue Flavor Gelatin
- 2 cups cold water
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1 cup fresh strawberries, halved
- ADD boiling water to gelatin mix in large bowl; stir for 2 minutes until completely dissolved. Stir in cold water. Pour into 9 parfait or dessert glasses.
- REFRIGERATE for 4 hours or until firm.
- SPOON 2 cups COOL WHIP over desserts; top with berries and remaining COOL WHIP.
Prep Time: 5 min.
Total Time: 4 hours 5 min.
Makes: 4 servings
- 1 cup boiling water
- 1 pkg. (4-serving size) JELL-O Strawberry Flavor Sugar Free Gelatin
- 1 cup cold orange juice
- STIR boiling water into gelatin in medium bowl for at least 2 minutes until completely dissolved. Stir in orange juice.
- REFRIGERATE for 4 hours or until firm.
Prep Time: 15 minutes
Baking Time: 50 minutes
Makes one (9-inch) cheesecake
- 1/3 cup butter or margarine, melted
- 1 1/2 cups graham cracker crumbs
- 1/3 cup firmly packed brown sugar
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- 3/4 cup cold water
- 1 (3 5/8-ounce) package butterscotch pudding/pie filling mix
- 3 (8-ounce) packages cream cheese, softened
- 3 eggs
- 1 teaspoon vanilla extract
- Whipped cream
- Crushed hard butterscotch candy
- Preheat oven to 375°F. Combine butter, graham cracker crumbs and sugar; press firmly on bottom of 9-inch springform pan.
- In medium saucepan, combine sweetened condensed milk and water; mix well. Stir in pudding mix. Over medium heat, cook and stir until thickened and bubbly.
- In large bowl, beat cream cheese until fluffy. Beat in eggs and vanilla, then pudding mixture. Pour into prepared pan. Bake 50 minutes or until golden brown around edge (center will be soft).
- Cool to room temperature. Chill. Garnish with whipped cream and crushed candy. Store leftovers covered in refrigerator.
(Family Features) If you’re planning a monster bash this Halloween, brew up drinks so frightfully delicious that it will spook the taste buds of every little ghost, witch and goblin.
The Spooky Smoothie is a flavorful combination of vanilla milk and Greek yogurt, which is blended with ice and topped with whipped cream. The fun is all in the orange-tinted Limited Edition TruMoo Lowfat Vanilla Milk, so make sure to serve it in a clear glass. And ghosts will rise from the dead for the chocolaty Monster Mash Mudslide. For more information, visit www.facebook.com/TruMooMilk.
Both of these tasty concoctions feature TruMoo, which is made with 35 percent less total sugar than the leading chocolate and vanilla milk competitor and has no high fructose corn syrup. That’s one thing that won’t scare you this Halloween season.
Yield: 4 servings
- 3 cups Limited Edition TruMoo Lowfat Vanilla Milk, orange color
- 1 1/2 cups lowfat vanilla Greek yogurt
- 5 cups ice cubes
- 1/4 cup fat free whipped cream
- Candy corn for garnish, optional
- In blender, combine vanilla milk, yogurt and ice cubes. Blend on high speed until smooth and creamy.
- To serve, pour into serving glasses. Top with whipped cream and candy corn.
Monster Mash Mudslide
Yield: 4 servings
- 4 cups TruMoo Lowfat Chocolate Milk
- 10 chocolate wafer cookies, coarsely broken
- 1/2 cup frozen non-dairy whipped topping, thawed
- 8 mini chocolate chips or mini chocolate candies (orange/brown color recommended)
- In blender, blend chocolate milk and chocolate wafer cookies until smooth. Heat mixture in saucepan or microwave until just heated through.
- To serve, pour chocolate milk mixture into 4 glasses. For each serving, spoon a large, upright dollop of whipped topping to resemble a ghost. Insert chocolate chips or chocolate candies into dollop for eyes.
Note: To enjoy a cold mudslide, do not heat in saucepan or microwave.