They Do NOT Call Me Betty Crocker!!!

This is true. I can bake, but, it is not my favorite pastime.  When I had my little Restaurant,Cagle's Kitchen,  I used to buy some nice cakes from Sam's Club, that the customer's liked, and they looked good in the display on the counter. I was able to make a little money from it, and that was fine with all.

Then, one day, I made what I call my " mistake". I made a chocolate cake, and iced it up. Now, mind you, no , I did not make a cake from " scratch", I made a cake mix, with canned frosting.  My cake looked awful, so, I  posted it on the menu board as Fugly Cake, and it sold out in minutes. So, why was it a mistake? My customers now demanded that I make all of my desserts. OH " The Joy of Cooking" ! ( Yes, I own that big fat cookbook and I am sure there is dust on the outside.)

I have already shared with you 2 of my favorite desserts that I do make, and can say that I do make the cheesecake from " scratch". The Strawberry Pizza is not, really, as I do use the cookie dough from the refrigerated ones sold in the super market.  Last night I made Strawberry Shortcake, which was not really that at all. I made a yellow cake from a mix in a 13x9 inch pan, cut into squares as needed, then split the cake in half and filled with the strawberries that were macerated in a tiny bit of sugar, and topped with good ole Cool Whip. Bam! Yummy, and easy.

Today I will share with you some of my favorite Betty Crocker Desserts, and promise these do not turn out Fugly, as they do not require too much " finesse" on the toppings. So, Voila!

Raspberry-Lemonade Cake

• Prep Time 25 min
• Total Time 2 hr 0 min
• Servings 12

Ingredients

1

cup very hot water

1

box (4-serving size) Jell-O™ raspberry-flavored gelatin

1

box Betty Crocker™ SuperMoist™ white cake mix ( Well, I had to post it with their cake mix brand, but, am pretty sure you can use any other brand, I use what is on sale)

1/2

cup frozen (thawed) lemonade concentrate

1/4

cup water

1/3

cup vegetable oil

4

egg whites

1

container Betty Crocker™ Whipped vanilla frosting

1

cup Cool Whip™ frozen whipped topping, thawed

1 1/2

cups fresh raspberries, if desired

Lemon peel strips, if desired

Directions

Directions

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
• In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
• Bake 25 to 31 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
• In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator. 

See? Not too difficult and it will be pretty!

Key Lime Bars

• Prep Time 15 min
• Total Time 4 hr 20 min
• Servings 36

Ingredients

1 1/2

cups coconut cookie crumbs, (17 cookies)

3

tablespoons butter or margarine, melted

1

package (8 ounces) cream cheese, softened

1

can (14 ounces) sweetened condensed milk

1/4

cup Key lime juice or Regular lime juice

1

tablespoon grated lime peel

Lime peel or strawberries, if desired

Directions

Directions

• Heat oven to 350ºF. Grease square pan, 9x9x2 inches.
• Mix cookie crumbs and butter thoroughly with fork. Press evenly in bottom of pan. Refrigerate while preparing cream cheese mixture.
• Beat cream cheese in small bowl with electric mixer on medium speed until light and fluffy. Gradually beat in milk until smooth. Beat in lime juice and lime peel. Spread over layer in pan.
• Bake about 35 minutes or until center is set. Cool 30 minutes. Cover loosely and refrigerate at least 3 hours until chilled. For 36 bars, cut into 6 rows by 6 rows. Garnish with lime peel. Store covered in refrigerator.

See? How can you mess this up? Seriously? I think you could substitute graham cracker crumbs for the coconut cookies if you cannot find these or, ( Heaven Forbid) do not like coconut. I would use the same amount of graham crackers halves, and crumble them in food processor. 

Pineapple Upside-Down Cupcakes

• Prep Time 20 min
• Total Time 50 min
• Servings 24

Ingredients

1

can (20 oz) sliced pineapple, drained, juice reserved

1

box Betty Crocker™ SuperMoist™ yellow cake mix

1/2

cup vegetable oil

3

eggs

1/3

cup butter, melted

2/3

cup packed brown sugar

12

maraschino cherries, cut in half

Directions

• Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
• Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
• In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm. 

How pretty is that for serving for your dinner guests? Or on a dessert bar?

Then we have: Layers of berries, cake and whipped cream, oh my! Create an easy and delicious dessert in no time.

<< Back to Recipe Page

Three-Berry Trifle

• Prep Time 15 min
• Total Time 2 hr 50 min
• Servings 12

Ingredients

1

box Betty Crocker™ SuperMoist™ white cake mix

Water, vegetable oil and egg whites called for on cake mix box

1

pint (2 cups) blueberries

1

pint (2 cups) raspberries

1

pint (2 cups) strawberries, halved

1/3

cup granulated sugar

1/4

cup raspberry-flavored liqueur or cranberry-raspberry juice

1

cup whipping cream

2

tablespoons powdered sugar

Directions

Directions

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
• While cake is cooling, in medium bowl, gently mix berries, granulated sugar and raspberry liqueur.
• In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form.
• Cut or tear cake into 1-inch pieces. In 3-quart glass trifle bowl, arrange half the pieces. Spoon half of the berry mixture over cake; top with half of the whipped cream. Repeat layers. Cover; refrigerate at least 1 hour before serving. Garnish with additional berries if desired. Store covered in refrigerator up to 12 hours.

Trifle is a very easy and elegant dessert, and can be prepared ahead of time, and left in the refrigerator until ready to serve.  There are many variations of this, only stunted by your imagination. Trifle can be prepared in any bowl for many servings, but is especially nice in a clear glass bowl, with a stem, for presentation.

Like so:

Perfect for your Patriotic Party

Patriotic Berry Trifle
Recipe courtesy of Sunny Anderson

Total Time:
35 min
Prep:
35 min

Yield:
8-10 servings

Level:
Easy

Ingredients

1/4 cup plus 2/3 cup sugar
1/4 cup fresh lemon juice
1/4 teaspoon almond extract
1 pre-made angel food cake, cut into 1-inch slices ( or make one: even a nice white cake mix, follow the recipe on the box)
1 pound cream cheese, at room temperature
2 cups heavy cream, at room temperature
2 pints blueberries
2 pints strawberries, hulled and sliced
Add Checked Items To Grocery List

Directions

Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.

Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.

Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.

Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour. 

Even I cannot mess these up.

Bottom line, they do not call me Betty Crocker, but, I can make a really good dessert, as I can follow directions, and I have always said, " If you can read, follow directions, and buy good ingredients, your food will be great!"

Enjoy! I am still on the prowl for a decent home,  in a good neighborhood. My idea of that is a good kitchen,  a nice bathroom, and a good sized yard for my husband to mow. Not too difficult, eh? All we need is that mortgage, and we think it will happen.