SILVER DOLLAR PANCAKES
Everyone loves the tiny pancake that's big on flavor. Make and serve them by the dozen!
Ingredients:
2cups Original Bisquick® mix
1cup milk
2eggs
Methods:
1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
2. Stir all ingredients until blended. Pour by tablespoonfuls onto hot griddle to form dollar-size pancakes.
3. Cook until edges are dry. Turn; cook until golden.
Rainbow Cake
Find your pot of gold at the end of your fork when you eat this melt-in-your mouth cake!
Prep: 25 min
Start To Finish: 2 hr 5 min
Makes 15 servings
1package Betty Crocker® SuperMoist® cake mix (any flavor)
Water, oil and eggs called for on cake mix package
Assorted food colors
1tub Betty Crocker® Whipped fluffy white ready-to-spread frosting
Assorted colored sugar
1. Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches. Make cake mix as directed on package, using water, oil and eggs. Pour into pan. Randomly place 6 drops of food colors over batter. Cut through batter with knife several times for marbled design.
2. Bake as directed on package or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. Spread frosting over cake. Sprinkle colored sugars on frosting to make rainbow design.
High Altitude (3500-6500 ft)
Make cake mix following high altitude directions on package.
Lollipop Cookies
Cookie making made fun! Bake and decorate fun vanilla cookies on a stick. It's easy and delicious.
Prep: 20 min
Start To Finish: 1 hr
Makes 22 lollipop cookies
1package Betty Crocker® SuperMoist® golden vanilla cake mix
1/3cup vegetable oil
2eggs
20to 24 wooden sticks with rounded ends
1tub Betty Crocker® Rich & Creamy ready-to-spread frosting (any flavor)
1. Preheat oven to 375ºF. Stir together cake mix, oil and eggs, using spoon.
2. Drop dough by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Insert wooden stick in edge of dough until tip is in center.
3. Bake 8 to 11 minutes or until puffed and almost no indentation remains when touched. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. Frost and decorate as desired. Store loosely covered.
High Altitude (3500-6500 ft)
Stir 2 tablespoons Gold Medal® all-purpose flour into dry cake mix. Bake 10 to 13 minutes.
Big Burger Cake
Make your child’s birthday extra-special when you bake this spectacular cake. Young party guests will think they’re in hamburger heaven when they see your creation!
Prep: 30 min
Start To Finish: 2 hr 50 min
Makes 10 servings
1package Betty Crocker® golden pound cake mix
3/4cup water or Milk
2eggs
Creamy Peanut Butter Frosting (See Below)
2tablespoons baking cocoa
1to 2 tablespoons strawberry preserves
2teaspoons sesame seed, toasted
1. Heat oven to 300ºF. Grease and flour 1 1/2-quart round casserole.
2. Beat cake mix, water and eggs in medium bowl with electric mixer on low speed 30 seconds; beat on medium speed 3 minutes. Pour into casserole.
3. Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cake from casserole and place rounded side up on wire rack. Cool completely, about 1 hour.
4. Cut cake horizontally into 3 equal layers. Freeze pieces uncovered about 1 hour for easier frosting if desired. Make Creamy Peanut Butter Frosting--except omit vanilla. Place bottom layer on serving plate. Frost side only.
5. Mix 3/4 cup of the remaining frosting and the cocoa; if necessary, stir in 1 to 3 teaspoons milk until spreadable. Frost top of bottom layer with part of the cocoa frosting. Place middle (hamburger) layer on top; frost top and side of middle layer with remaining cocoa frosting.
6. Drizzle side of middle layer with preserves to look like ketchup. Place remaining (rounded) layer on top. Frost with remaining frosting. Immediately sprinkle top of cake with sesame seed.
Creamy Peanut Butter Frosting
3cups powdered sugar
1/3cup peanut butter
1 1/2teaspoons vanilla, if desired
1/4to 1/3 cup milk
1. Mix powdered sugar and peanut butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and 1/4 cup milk. Beat until smooth and spreadable. If necessary, stir in additional milk, 1/2 teaspoon at a time.
Baseball Caps
These kid-pleasing cupcakes are perfect for an end-of-season team party!
Prep: 20 min
Start To Finish: 1 hr 45 min
Makes 24 cupcakes
1package Betty Crocker® SuperMoist® yellow cake mix
1 1/4cups water
1/3cup vegetable oil
3eggs
3tubs Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting
Assorted food colors
Black shoestring licorice
Candy-coated fruit-flavored bite-size candies
Assorted fruit slice candies
1tube (0.68 ounce) Betty Crocker® decorating gel, if desired
1. Heat oven to 350ºF. Grease bottoms only of medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Fill muffin cups 2/3 full with batter.
2. Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour; remove paper baking cups if used.
3. Divide frosting among small bowls for as many colors as desired; stir in food color. Cut slice from top of each cupcake to make a flat surface. Turn cupcakes upside down. Frost cupcakes with frosting.
4. Starting at center of each cap, place pieces of licorice down sides for seams. Place 1 candy-coated fruit candy at center top. Use fruit slice candies for brims (trim fruit slices if necessary). Pipe team initial or child's name on caps with gel.
High Altitude (3500-6500 ft)
Make cake mix following high altitude directions on package for cupcakes. Makes 30 cupcakes.
PARTY BISCUITS
Ingredients:
1 cup self-rising flour
1 cup whipping cream (not whipped)
3 tablespoons sugar
Methods:
Mix ingredients and pour into greased mini-muffin cups. Bake 10 minutes at 400 degrees.
CHEESE ROUNDS
Ingredients:
1 cup grated cheddar cheese
½ cup margarine
1¼ (one and one-fourth) cup flour
Dash Cayenne Pepper
Methods:
Mix ingredients and form long rolls 1-inch in diameter. When ready to bake, slice into 1/4-inch rounds and bake 5 minutes at 400 degrees.
7-UP BISCUITS
Ingredients:
¼ cup 7-Up
¼ cup buttermilk
2 cups biscuit mix
2 tablespoons melted butter
Methods:
Mix first three ingredients and knead until smooth and elastic. Place on floured board and spread dough gently until 1-inch thick. Cut into biscuits and place on greased 9-inch baking pan. Brush tops with melted butter. Bake 20 minutes at 450 degrees. Cool slightly before serving.
HAM CRESCENT SNACK
Serves 4
Ingredients:
1 can refrigerator crescent rolls
4 thin slices ham
4 teaspoons prepared mustard
1 cup Swiss cheese (shredded)
Methods:
Unroll dough into 4 long rectangles. Press perforations to seal. Place ham slices on rectangles. Spread ham with mustard and sprinkle with cheese. Starting at longest side, roll up in jelly roll fashion. Cut into ½-inch slices. Place cut side down on ungreased cookie sheet. Bake for 15 to 20 minutes or until lightly browned at 375 degrees.
PARTY DRUMMETTES
Makes 20 Drummettes
Ingredients:
2 pounds chicken drummettes (skin removed)
¼ cup low sodium soy sauce
¼ cup wine vinegar
¼ teaspoon garlic powder
Methods:
Broil drummettes, 8 minutes one side, turn and broil 6 minutes on other side until browned. Combine drummettes with remaining ingredients in a shallow baking dish. Cover and bake at 350 degrees for 30 minutes or until tender.
QUICK COOKIES
Bake: 350 degrees
Bake time: 10 minutes
Ingredients:
¼ cup brown sugar
½ cup margarine (softened)
1 cup flour
1 teaspoon vanilla
Methods:
Mix all ingredients and form into 1-inch balls. Place on cookie sheet and bake 10 minutes at 350 degrees.
PRALINE SHORTBREAD COOKIES
Bake: 325 degrees
Bake time: 20 minutes
Ingredients:
1 cup butter (softened)
¾ cup packed brown sugar
1½ cup flour
½ cup ground pecans
Methods:
Cream butter and add sugar. Beat at medium speed until light and fluffy. Stir in flour and pecans … dough will be stiff. Press onto bottom of greased and floured 15 X 10 X 1-inch pan. Score into 2-inch squares. Bake 20 minutes at 325 degrees. Break into wedges.
CHOCOLATE CHIP COOKIES
Bake: 375 degrees
Bake time: 10 minutes
Ingredients:
1 package yellow cake mix
½ cup oil
2 eggs
1 package (6 ounces) semi-sweet chocolate chips
Methods:
Mix all ingredients. Drop by teaspoonful on lightly greased cookie sheet. Bake 10 minutes at 375 degrees
NO-FLOUR PEANUT BUTTER COOKIES
Makes 30 cookies
Ingredients:
1 cup peanut butter
1 cup sugar
1 egg
Methods:
Preheat oven to 350 degrees. Lightly grease baking sheet. Combine all ingredients in medium bowl and blend well. Form dought into 1 inch balls. Arrange on prepared cookie sheet. Bake until lightly brown, about 10 to 12 minutes. Cool on cooling rack and store in airtight container.
"These are quick to make. Great for a Foods class, especially beginners." - Barbara Bressler: Buena Park High School, Buena Park.
NO-BAKE CHOCOLATE & PEANUT BUTTER COOKIES
Makes about 2 dozen cookies
Ingredients:
1-1/2 (One and a half) cups semisweet chocolate chips
2 tablespoons shortening, divided
2-1/2 (Two and a half) cups chow mein noodles, coarsely boken and divided
1/2 cup quick-cooking rolled oats, divided
1-2/3 (One and two-third) cups (10 oz. package) peanut butter chips, divided
Dried apricots, cut into small pieces (optional)
Methods:
Cover tray with wax paper. In medium microwave-safe bowl, place 1 cup semisweet chocolate chips and 1 tablespoon shortening. Microwave at high (100%) for 1 to 2 minutes, or until chips are melted when stirred; stir in 1-1/4 cups chow mein noodles and 1/4 cup oats. Drop by heaping teaspoonfuls onto prepared tray; flatten slightly. Press 2/3 cup peanut butter chips into cookies; allow to set until firm. In medium microwave-safe bowl, place remaining 1 cup peanut butter chips and remaining 1 tablespoon shortening. Microwave at high (100%) for 1 to 2 minutes, or until chips are melted when stirred; stir in remaining 1-1/4 cups chow mein noodles and 1/4 cup oats. Drop and flatten as directed above. Press remaining 1/2 cup chocolate chips into cookies; allow to set until firm. Garnish with apricots, if desired.
APPLE COLESLAW
8 Servings
Ingredients:
2 cups cabbage (shredded)
2 Medium Apples (Cored, diced)
1 can (16 ounces) crushed pineapple (drained)
¾ cup fat free mayonnaise
Methods:
Combine above ingredients, cover and refrigerate 1 hour or more before serving.
BEET AND ONION SALAD
Makes 8 servings
Ingredients:
¼ cup wine vinegar
1 teaspoon sugar
1 can (16 ounces) sliced beets (undrained)
½ onion (sliced in rings)
Methods:
Combine above ingredients and marinate at room temperature at least 30 minutes before serving. Stir every 10 minutes.
CUCUMBER SALAD
Ingredients:
4 large cucumbers (peeled and sliced)
2 onions (sliced)
½ teaspoon sugar
1 cup sour cream
Methods:
Place cucumbers and onions in bowl. Sprinkle with sugar. Add sour cream and mix. Salt and pepper to taste. Refrigerate for several hours.
CORN SALAD
Ingredients:
2 cans (16 ounces each) Mexicorn (drained)
1 Green pepper (chopped)
1 onion (chopped)
1 cup Catalina Salad Dressing
Methods:
Combine ingredients. Chill several hours. Serve cold.