Betty Crocker's Cookbook: Bridal Edition

Betty Crocker's Cookbook: Bridal Edition

by Betty Crocker Editors, Betty Crocker

Hardcover(Bridal Gift Edition)

$26.96 $29.95 Save 10% Current price is $26.96, Original price is $29.95. You Save 10%.


The best just keeps getting better-with this completely updated 50th Anniversary Edition. For 50 years Betty Crocker has reigned supreme in America's kitchens, her trusted advice and easy-to-follow recipes helping cooks of all levels become confident in the kitchen. Now updated for the new millennium, the cookbook has been completely revised and updated to reflect the cooking trends and tastes of today. Stumped by chayote squash? Want to make a perfect apple pie or find new recipes for the bread machine? It's all right here in this handy book:

  • More than 950 recipes, from appetizers to desserts, to cover every cooking need-pot roast, pasta, pumpkin bread, and more
  • Step-by-step line art and photographs with specific "how-to" instructions to guide readers through new techniques
  • Beautiful food photography that shows the finished results; i.d. photos of such foods as mushrooms and exotic fruits to help readers shop with confidence
  • Easy meat-roasting charts, numbered recipe steps, and preparation times with each recipe that keep cooking simple...and relaxing

Product Details

ISBN-13: 9780764563263
Publisher: Wiley, John & Sons, Incorporated
Publication date: 03/01/1901
Series: Betty Crocker Series
Edition description: Bridal Gift Edition
Pages: 648
Product dimensions: 7.67(w) x 9.59(h) x 1.66(d)

Read an Excerpt

Brie with Caramelized Onions, Pistachio and Cranberry
Prep: 15 min; Cook: 15 min; Bake: 10 min
8 to 10 servings
Delicious anytime, this makes an especially nice holiday appetizer because of the reds and greens. You can make the onion topping up to 24 hours ahead of time, refrigerate and reheat before spooning over the Brie.
2 tablespoons butter or stick margarine*
1 medium onion, cut into fourths and thinly sliced
1/2 cup dried cranberries
1 tablespoon packed brown sugar
1 tablespoon balsamic vinegar
Vegetable oil
1 round (15 ounces) Brie cheese
1/4 cup coarsely chopped pistachio nuts, slivered almonds or walnuts
Crackers, if desired
1. Heat oven to 350°.
2. Melt butter in 10-inch skillet over medium heat. Cook onion in butter 10 minutes, stirring frequently. Stir in cranberries, brown sugar and vinegar. Cook about 5 minutes, stirring frequently, until mixture is thickened and caramelized.
3. Lightly brush ovenproof plate with oil. Place cheese on center of plate. Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted.
4. Spoon onion topping over cheese. Sprinkle with nuts. Serve with crackers.
*Spreads with at least 65% vegetable oil can be used.
1 Serving: Calories 245 (Calories from Fat 160); Fat 18g (Saturated 10g); Cholesterol 45mg; Sodium 470mg; Carbohydrate 12g (Dietary Fiber 3g); Protein 12g % Daily Value: Vitamin A 16%; Vitamin C 8%; Calcium 22%; Iron 4% Diet Exchanges: 1 Medium-Fat Meat, 1 Fruit, 1 Fat

Tomato-Feta Chicken with Orzo
Prep: 10 min; Cook: 1 hr 20 min
6 servings
If you can't find the frozen small whole onions, also called pearl onions (they're usually about the diameter of a nickel or dime), you can use fresh ones. To peel the fresh onions quickly, drop them into boiling water for a few minutes and then drain them. When cool enough to handle, you will find that the skins will slip right off in your fingers.
2 tablespoons olive or vegetable oil
3 to 3 1/2-pound cut-up broiler-fryer chicken
1 tablespoon olive or vegetable oil
1 3/4 cups frozen small whole onions (from 16-ounce bag)
2 cloves garlic, finely chopped
1/2 cup white wine or apple juice
2 tablespoons chopped fresh cilantro or parsley
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1/8 teaspoon pepper
2 cans (14 1/2 ounces each) stewed tomatoes, drained
3 cups hot cooked rosamarina (orzo) pasta or rice
1/4 cup crumbled feta cheese (2 ounces)
1. Heat 2 tablespoons oil in 12-inch skillet or 4-quart Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Remove chicken from skillet with tongs.
2. Add 1 tablespoon oil to drippings in skillet. Heat over medium-low heat. Cook onions in oil mixture about 6 minutes, stirring occasionally, until golden brown. Stir in garlic. Cook and stir about 30 seconds or until garlic is light golden brown.
3. Stir in remaining ingredients except pasta and cheese, breaking up tomatoes with a fork or snipping with kitchen scissors. Add chicken. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
4. Serve tomato mixture over chicken and pasta. Sprinkle with cheese and, if desired, additional chopped fresh cilantro.
1 Serving: Calories 400 (Calories from Fat 180); Fat 20g (Saturated 5g); Cholesterol 75mg; Sodium 340mg; Carbohydrate 30g (Dietary Fiber 3g); Protein 28g % Daily Value: Vitamin A 12%; Vitamin C 18%; Calcium 10%; Iron 16% Diet Exchanges: 1 Starch, 4 Lean Meat, 3 Vegetable, 1 Fat

Turtle Cheesecake
Prep: 30 min; Bake: 50 min; Cool: 1 hr; Chill: 2 hr
12 servings
1 1/2 cups finely crushed vanilla wafer cookies (about 40 cookies)
1/4 cup butter or stick margarine, melted*
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla
2 eggs
1/4 cup hot fudge topping
1 cup caramel topping
1/2 cup coarsely chopped pecans
1. Heat oven to 350°. Mix cookie crumbs and butter in medium bowl. Press firmly against bottom and side of pie plate, 9 x 1 1/4 inches.
2. Beat cream cheese, sugar, vanilla and eggs in large bowl with electric mixer on low speed until smooth. Pour half of the mixture into pie plate.
3. Add hot fudge topping to remaining cream cheese mixture in bowl; beat on low speed until smooth. Spoon over vanilla mixture in pie plate. Swirl mixtures slightly with tip of knife.
4. Bake 40 to 50 minutes or until center is set. (Do not insert knife into cheesecake because the hole may cause cheesecake to crack as it cools.) Cool at room temperature 1 hour. Refrigerate at least 2 hours until chilled.
5. To serve, place wedges of cheesecake on serving plates. Top each with caramel topping and pecans.
*Spreads with at least 65% vegetable oil can be used.
1 Serving: Calories 440 (Calories from Fat 235); Fat 26g (Saturated 13g); Cholesterol 90mg; Sodium 340mg; Carbohydrate 46g (Dietary Fiber 1g); Protein 6g % Daily Value: Vitamin A 16%; Vitamin C 0%; Calcium 6%; Iron 8% Diet Exchanges: Not Recommended

Table of Contents

Chapter 1Cooking Basics & Ingredients5
Chapter 2Appetizers & Beverages21
Chapter 3Breads45
Chapter 4Cakes & Pies91
Chapter 5Cookies & Candies137
Chapter 6Desserts170
Chapter 7Eggs & Cheese199
Chapter 8Meats219
Chapter 9Poultry271
Chapter 10Fish & Shellfish303
Chapter 11Grilling331
Chapter 12Rice, Grains & Beans345
Chapter 13Vegetarian365
Chapter 14Pasta385
Chapter 15Salads & Salad Dressings409
Chapter 16Sauces, Seasonings & Accompaniments435
Chapter 17Stews, Soups & Sandwiches463
Chapter 18Vegetables & Fruit491
Chapter 19Beyond the Basics529

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