Betty Crocker Cookbook: Everything You Need to Know to Cook Today / Edition 10

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Overview

The Best Just Got Better

The Most Trusted Cookbook

From foolproof, dependable recipes to reliable how-to advice, the Betty Crocker Cookbook has everything you need for the way you cook today. Whether you're a new or experienced cook, The Betty CrockerCookbook? is the book for you!

Comprehensive resource, with more than 1,000 easy-to-follow recipes

Creative cooking ideas, including more than 400 recipe variations

Beautiful design, with 300 color photos and 55 illustrations

All-new chapters: "Casseroles & Slow-Cooker" and "20 Minutes or Less"

Fast recipes flagged throughout—130 ready in 20 minutes or less!

Great-tasting Low-Fat recipes specially marked—more than 185 in all

Helpful Betty's Cures to solve common baking problems

Useful Learn with Betty photos to help get perfect results every time

Detailed nutrition information, plus dietary exchanges and carb choices

The all-new Tenth Edition—a perfect 10!

For more great ideas visit BettyCrocker.com

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Editorial Reviews

From Barnes & Noble
Now in its tenth edition, this family standard continues to please because it continues to adapt to changing tastes and needs. This version of "The Big Red Cookbook" features an abundant mix of kitchen classics with new recipes that focus on health and dietary concerns; time-pressure and cooking ease; and popular cooking methods such as slow cookers.
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Product Details

  • ISBN-13: 9780764568770
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 9/15/2005
  • Series: Betty Crocker Cookbook: Everything You N
  • Edition description: REV
  • Edition number: 10
  • Pages: 576
  • Product dimensions: 10.02 (w) x 9.08 (h) x 2.18 (d)

Meet the Author

With more than 63 million cookbooks sold since 1950, Betty Crocker is the name readers trust for reliable recipes and great ideas. For over 75 years, Betty Crocker has provided advice to millions of Americans through cookbooks, magazines and television.

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Read an Excerpt

Betty Crocker Cookbook


John Wiley & Sons

ISBN: 0-7645-6877-9


Chapter One

Cake Basics

When it's time to celebrate, think cake! Whether the occasion's an anniversary, a birthday, a wedding, or perhaps a family reunion picnic, there's a cake in this collection that's perfect. There are classics like Angel Food and Pound, favorites like Banana and Carrot and fashionable newcomers like Molten Chocolate Cakes and Tres Leches Cake. And best of all, these recipes take the guesswork out of baking cakes and put the confidence in. So bake up a cake from our treasure trove of recipes, then stand back and wait for the compliments!

PICKING THE RIGHT PAN

Use the size of pan called for in a recipe. To determine a pan's size, measure the length and width from inside edge to inside edge. If it's too big, your cake will be flat and dry; too small and it will form a peak or overflow the pan.

Use shiny pans, which reflect heat, for tender, light brown crusts.

Dark pans or pans with dark nonstick coating absorb heat easier than shiny pans, so baked goods may brown more quickly. Manufacturers may suggest reducing the oven temperature by 25°F to compensate for this.

Fill cake pans half full. To determine how much batter novelty pans (heart or star shape, for example) can hold, fill the pan with water, then measure the water; use half that amount of batter. Extra batter? Make cupcakes!

If you have only one 12-cup muffin pan, cover and refrigerate the remaining batter while the first batch ofmuffins is baking. Then bake the rest of the batter, adding 1 or 2 minutes to the bake time.

MIXING CAKES

Mixing the batter with the recommended ingredients and techniques helps to turn out a great cake time after time. Here are a few tips for sweet success:

Cake recipes in this cookbook were tested with electric handheld mixers. If you're using a heavy-duty stand mixer, be sure to follow the manufacturer's directions for the speed setting because overmixing the batter causes tunnels or a sunken center.

The stick form of butter or margarine is recommended. You may use vegetable-oil spread sticks that have at least 65 percent fat, but the batter consistency may be thinner.

Vegetable-oil spreads with less than 65 percent fat, reduced-fat butter or any tub of whipped product are not recommended when making cakes. Because they contain more water and less fat, cakes will be tough and wet or gummy.

STORING CAKES

Follow these tips so your cake keeps fresh and delicious until the last piece is eaten.

Unfrosted cakes: Cool completely before covering and storing to keep the top from becoming sticky.

Cakes with a creamy powdered sugar frosting: Place in a cake taker or loosely cover with foil, plastic wrap or waxed paper. Store at room temperature.

Cakes with White Mountain Frosting (page 117), or any egg white-based frostings: Best when served the same day you make them. When stored longer, meringue frostings tend to weep where they touch the cake. To help lessen this effect, store leftovers in a cake taker with the lid placed on loosely or under a large upside-down bowl with a knife slipped under the edge so air can get in.

Cakes with whipped cream toppings, cream fillings or cream cheese frostings: Place in a "cake taker" or loosely cover with foil or plastic wrap and refrigerate 3 to 5 days.

Cakes with very moist ingredients like chopped apples, applesauce, shredded carrots or zucchini, mashed bananas or pumpkin: Refrigerate, especially during humid weather or in humid climates. If stored at room temperature, mold can grow quickly.

Shortening Cakes

Shortening cakes are made with butter, margarine or shortening, flour, eggs, a liquid and baking powder or baking soda.

BAKING SHORTENING CAKES

Place oven rack in the middle position. Place pans in the center of the rack. Arrange round cake pans so they don't touch, leaving at least 1 inch of space between pans and sides of the oven. When making a recipe that uses three round pans, refrigerate batter in third pan if not all pans will fit in the oven at one time; bake third pan separately.

Grease and flour pans as recommended in each recipe. Greasing with solid vegetable shortening is recommended. Butter, margarine and vegetable oil are not recommended for greasing.

COOLING AND REMOVING SHORTENING CAKES

Cool cakes that will not be removed from the pan or pans on a wire rack until completely cool.

Cool cakes that will be inverted, like round, fluted or tube pan cakes, in their pans on wire racks for 5 to 10 minutes.

To remove a cake from the pan, insert a knife between the cake and the pan and slide it around the side to loosen the edge. Put a wire rack on top of the cake. Holding both the rack and the pan firmly, flip them over and lift the pan off the cake. Flip again onto another rack so the cake can cool top side up. Cool completely on wire racks.

Chocolate Cake

PREP: 20 min BAKE: 45 min COOL: 1 hr 10 min 12 SERVINGS

2 1/4 cups all-purpose or 2 1/2 cups cake flour 1 2/3 cups sugar 3/4 cup butter or margarine, softened 2/3 cup baking cocoa 1 1/4 cups water 1 1/4 teaspoons baking soda 1 teaspoon salt 1 teaspoon vanilla 1/4 teaspoon baking powder 2 large eggs Fudge Frosting (page 115) or White Mountain Frosting (page 117), if desired

1. Heat oven to 350°F. Grease bottom and sides of one 13 x 9-inch pan, two 9-inch round pans or three 8-inch round pans with shortening; lightly flour.

2. In large bowl, beat all ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).

3. Bake 13 x 9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.

4. Frost 13 x 9-inch cake or fill and frost round layers with Fudge Frosting.

1 SERVING: CAL. 325 (CAL. FROM FAT 115); FAT 13g (SAT. FAT 8g); CHOL. 65mg; SODIUM 430mg; CARBS. 48g (FIBER 2g); PRO. 5g % DAILY VALUE: VIT. A 10%; VIT. C 0%; CALC. 2%; IRON 10% EXCHANGES: 2 STARCH, 1 OTHER CARB., 2 1/2 FAT CARB. CHOICES: 3

German Chocolate Cake

PREP: 30 min BAKE: 40 min COOL: 1 hr 10 min 12 SERVINGS

Samuel German, an employee of the Baker's chocolate factory, developed a sweet chocolate in 1852. Over a hundred years later, in 1957, a reader of a Dallas newspaper submitted her recipe for this now-famous three-tiered cake recipe with coconut-pecan frosting. Sales of sweet chocolate soared, and the rest is delicious history!

4 oz sweet baking chocolate 1/2 cup water 2 1/4 cups all-purpose or 2 1/2 cups cake flour 1 teaspoon baking soda 1 teaspoon salt 2 cups sugar 1 cup butter or margarine, softened 4 large eggs 1 teaspoon vanilla 1 cup buttermilk Coconut-Pecan Filling and Topping (page 119), if desired

1. Heat oven to 350°F. Grease bottom and side of three 8-inch or 9-inch round pans with shortening. Line bottoms of pans with waxed paper or cooking parchment paper.

2. In 1-quart saucepan, heat chocolate and water over low heat, stirring frequently, until chocolate is completely melted; cool.

3. In medium bowl, mix flour, baking soda and salt; set aside. In another medium bowl, beat sugar and butter with electric mixer on high speed until light and fluffy. Separate eggs; reserve egg whites. Beat egg yolks, one at a time, into sugar mixture. Beat in chocolate and vanilla on low speed. Beat flour mixture into sugar mixture alternately with buttermilk on low speed, beating just until smooth after each addition.

4. Wash and dry mixer beaters. In small bowl, beat eggs whites on high speed until stiff; fold into batter. Pour into pans. Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.

5. Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Remove waxed paper. Cool completely, about 1 hour.

6. Fill layers and frost top of cake with Coconut-Pecan Filling and Topping, leaving side of cake unfrosted. Store covered in refrigerator.

1 SERVING: CAL. 435 (CAL. FROM FAT 180); FAT 20g (SAT. FAT 12g); CHOL. 115mg; SODIUM 440mg; CARBS. 58g (FIBER 1g); PRO. 6g % DAILY VALUE: VIT. A 14%; VIT. C 0%; CALC. 4%; IRON 8% EXCHANGES: 2 STARCH, 2 OTHER CARB., 3 1/2 FAT CARB. CHOICES: 4

Chocolate Snack Cake

PREP: 10 min BAKE: 35 min COOL: 15 min 9 SERVINGS

You can leave your mixer in the cupboard when making this simple one-layer cake. Just stir it up with a spoon, bake it and enjoy it warm.

1 1/2 cups all-purpose flour 1 cup sugar 1/4 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1/3 cup vegetable oil 1 teaspoon white or cider vinegar 1/2 teaspoon vanilla 1 cup cold water Ice cream or whipped cream, if desired

1. Heat oven to 350°F. Grease bottom and side of 9-inch round pan or 8-inch square pan with shortening; lightly flour.

2. In medium bowl, mix flour, sugar, cocoa, baking soda and salt. In small bowl, stir oil, vinegar and vanilla until well mixed. Vigorously stir oil mixture and water into flour mixture about 1 minute or until well blended. Immediately pour into pan.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm or cool with ice cream.

1 SERVING: CAL. 250 (CAL. FROM FAT 80); FAT 9g (SAT. FAT 1g); CHOL. 0mg; SODIUM 270mg; CARBS. 39g (FIBER 1g); PRO. 3g % DAILY VALUE: VIT. A 0%; VIT. C 0%; CALC. 0%; IRON 6% EXCHANGES: 1 STARCH, 1 1/2 OTHER CARB., 2 FAT CARB. CHOICES: 2 1/2

CHOCOLATE CHIP SNACK CAKE Make cake as directed and pour into pan. Sprinkle with 1/3 cup miniature semisweet chocolate chips and 3 tablespoons sugar. Bake as directed.

Date-Chocolate Chip Cake

PREP: 20 min BAKE: 55 min COOL: 2 hr 15 min 12 SERVINGS

Dates 1 1/4 cups boiling water 1 cup chopped dates 1 teaspoon baking soda Chocolate Chip Topping 1/2 cup semisweet chocolate chips 1/4 cup packed brown sugar 1/4 cup all-purpose flour 1 tablespoon butter or margarine, softened Cake 1 3/4 cups all-purpose flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 2/3 cup vegetable oil 1 teaspoon baking soda 1 teaspoon vanilla 1/2 teaspoon salt 2 eggs

1. In large bowl, pour boiling water on dates. Stir in 1 teaspoon baking soda. Cool about 15 minutes or until lukewarm.

2. In small bowl, mix all topping ingredients; set aside.

3. Heat oven to 350°F. Stir all cake ingredients into date mixture. Pour into ungreased 9-inch square pan. Sprinkle with topping.

4. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.

1 SERVING: CAL. 380 (CAL. FROM FAT 155); FAT 17g (SAT. FAT 5g); CHOL. 40mg; SODIUM 340mg; CARBS. 53g (FIBER 2g); PRO. 4g % DAILY VALUE: VIT. A 2%; VIT. C 0%; CALC. 2%; IRON 10% EXCHANGES: 1 STARCH, 1/2 FRUIT, 2 OTHER CARB., 3 1/2 FAT CARB. CHOICES: 3 1/2

Molten Chocolate Cakes

PREP: 20 min BAKE: 14 min STAND: 3 min 6 SERVINGS

Serve these cakes while they're still warm. Cut into them and a delicious rich chocolate center flows out. They make the ideal company dessert!

Baking cocoa 6 oz semisweet baking chocolate, chopped 1/2 cup plus 2 tablespoons butter or margarine 3 large whole eggs 3 large egg yolks 1 1/2 cups powdered sugar 1/2 cup all-purpose flour Additional powdered sugar, if desired

1. Heat oven to 450°F. Grease bottoms and sides of six 6-ounce custard cups with shortening; dust with cocoa.

2. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.

3. In large bowl, beat whole eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.

4. Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down onto each cup; turn plate and cup over and remove cup. Sprinkle with additional powdered sugar. Serve warm.

Note: Be sure to grease the custard cups with shortening, dust the cups with cocoa and bake the cakes at the correct oven temperature for the right time. These steps are critical to the success of this recipe. If the centers are too cakelike in texture, bake a few minutes less the next time; if they're too soft, bake a minute or two longer.

1 SERVING: CAL. 550 (CAL. FROM FAT 295); FAT 33g (SAT. FAT 19g); CHOL. 265mg; SODIUM 170mg; CARBS. 56g (FIBER 2g); PRO. 7g % DAILY VALUE: VIT. A 20%; VIT. C 0%; CALC. 4%; IRON 10% EXCHANGES: 2 STARCH, 2 OTHER CARB., 6 FAT CARB. CHOICES: 4

LEARN WITH Betty-MOLTEN CHOCOLATE CAKES

These cakes are too runny because they were not baked long enough.

These cakes have a flowing chocolate center; there are no problems.

These cakes are completely cooked through because they were baked too long.

Silver White Cake

PREP: 10 min BAKE: 45 min COOL: 1 hr 10 min 12 SERVINGS

2 1/4 cups all-purpose or 2 1/2 cups cake flour 1 2/3 cups sugar 2/3 cup shortening 1 1/4 cups milk 3 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla or almond extract 5 large egg whites White Mountain Frosting (page 117) or Chocolate Buttercream Frosting (page 115), if desired

1. Heat oven to 350°F. Grease bottom and sides of one 13 x 9-inch pan, two 9-inch round pans or three 8-inch round pans with shortening; lightly flour.

2. In large bowl, beat all ingredients except egg whites and frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally.

3. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan(s).

4. Bake 13 x 9-inch pan 40 to 45 minutes, 9-inch pans 30 to 35 minutes, 8-inch pans 23 to 28 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.

5. Frost 13 x 9-inch cake or fill and frost round layers with White Mountain Frosting.

1 SERVING: CAL. 320 (CAL. FROM FAT 110); FAT 12g (SAT. FAT 3g); CHOL. 0mg; SODIUM 370mg; CARBS. 47g (FIBER 1g); PRO. 5g % DAILY VALUE: VIT. A 0%; VIT. C 0%; CALC. 10%; IRON 0% EXCHANGES: 2 STARCH, 1 OTHER CARB., 2 FAT CARB. CHOICES: 3

CHOCOLATE CHIP CAKE Fold 1/2 cup miniature or finely chopped regular semisweet chocolate chips into batter.

COCONUT-LEMON CAKE Spread rectangle or fill layers with Lemon Filling (page 120). Frost with White Mountain Frosting (page 117). Sprinkle cake with about 1 cup flaked or shredded coconut.

MARBLE CAKE Before pouring batter into pan(s), remove 1 3/4 cups of the batter; reserve. Pour remaining batter into pan(s). Stir 3 tablespoons baking cocoa and 1/8 teaspoon baking soda into reserved batter. Drop chocolate batter by tablespoonfuls randomly onto white batter. Cut through batters with knife for marbled design. Bake and cool as directed in Step 4.

Starlight Yellow Cake

PREP: 10 min BAKE: 40 min COOL: 1 hr 10 min 12 SERVINGS

2 1/4 cups all-purpose flour 1 1/2 cups sugar 1/2 cup butter or margarine, softened 1 1/4 cups milk 3 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla 3 large eggs Chocolate Buttercream Frosting (page 115) or Peanut Butter Buttercream Frosting (page 116), if desired

1. Heat oven to 350°F. Grease bottom and sides of one 13 x 9-inch pan, two 9-inch round pans or three 8-inch round pans with shortening; lightly flour.

2. In large bowl, beat all ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).

(Continues...)



Excerpted from Betty Crocker Cookbook Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents


Introduction.

1. Getting Started.

2. Appetizers & Beverages.

3. Breads.

4. Cakes & Pies.

5. Casseroles & Slow-Cooker.

6. Cookies and Candies.

7. Desserts.

8. Eggs & Cheese.

9. Fish & Shellfish.

10. Grilling.

11. Meats.

12. Poultry.

13. Rice, Grains, Beans & Pasta.

14. Salad & Salad Dressings.

15. Sauces, Seasonings & Accompaniments.

16. Soups, Sandwiches & Pizza.

17. Vegetables & Fruits.

18. Vegetarian.

19. 20 Minutes or Less.

Helpful Nutrition and Cooking Information.

Metric Conversion Chart.

Index.

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Customer Reviews

Average Rating 4
( 47 )
Rating Distribution

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(25)

4 Star

(6)

3 Star

(7)

2 Star

(7)

1 Star

(2)

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See All Sort by: Showing 1 – 20 of 27 Customer Reviews
  • Anonymous

    Posted March 13, 2010

    Heart Healthy Plus

    Absolutely wonderful. Full of basic heart health information, guidelines and tips. Recipes are easy to use and understand. Love the nutrition and diabetic information for each recipe. A must have for anyone with heart concerns.

    The only drawback is there are no dividers or tabs for each section of the cookbook. This requires a lot of flipping back and forth in the book.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted January 24, 2010

    Practical

    Everyone needs a basic cookbook. My only concern with this Betty Crocker Cookbook is that the pages are very thin and seemingly fragile. In the kitchen we need something durable. Also, I noticed it didn't have the same meat charts with descriptions of the parts identifying cuts and how long to cook them. There were charts but I liked the old ones better.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 18, 2010

    Excellent Cookbook

    My mother has used the Betty Crocker Cookbook since she moved out on her own 30 years ago. For Christmas last year I bought her the new version (our banana bread was extremely dense-- until we realized the measurements had been rubbed off the page!!) and we LOVE IT! The measurements have been changed from having to use 1/4, 1/3 and 1/2 cups all in one recipe to using one cup size (all 1/4's or all 1/3's) for almost everything, which is great for reducing clean-up! The new vegetarian section is an excellent addition and all of the "oops!" sections are great for figuring out what we've done wrong. Who knew that flat cookies are caused by melting butter instead of softening it?! We didn't!

    Overall, this is the best cookbook we have ever used and I would recommend it to anyone-- good or bad cook! Love this cookbook!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 15, 2010

    I Also Recommend:

    Happy Birthday to my son...

    I bought this cookbook for my son who is turning 24 and lives on his own...He enjoys good food and also cooking. So after always receiving several calls about how to do this or that when it came to cooking I thought this would make the perfect gift....I still have my Betty Crocker cookbook that I received as a wedding gift over 32 years ago!! It has saved me on many occasion when it came to cooking... It is probably one of the first staples one should have in their kitchen at any age. It's just wonderful and I would recommend it to anyone.....

    Was this review helpful? Yes  No   Report this review
  • Posted April 8, 2010

    Same Old Betty in a New Format

    I absolutely love that my old fashioned Betty Crocker book has been updated into a healthier mode.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 14, 2010

    The Perfect Foundation for any Cookbook Library!

    You just can't go wrong with Betty Crocker -- this updated cookbook is filled with interestng recipes (from standards like meatloaf and lasagna to a few more exotic dishes). There are also pages and pages of illustrations of vegetables, herbs, etc. This is a great cookbook for a beginning cook, because of the food safety and cooking info in the beginning -- but it's also a handy reference guide for more experienced cooks. One feature that I particularly love are the little "how-to" sections scattered throughout the book: each section has three pictures showing what your project should look like and what it *shouldn't* look like (such as underdone, perfect, and pebbly scrambled eggs). The binder format is perfect for cooking, as you can either lay the book down or stand it up on the counter. My only quibble with this book is that the pages are a little thin and have a tendency to tear off of the binder rings. However, with standard usage it's not a problem!

    I highly recommend this cookbook! It's truly a cookbook for all seasons of life.

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  • Posted October 4, 2009

    Basic Cookbook

    I was given a copy of the Betty Crocker cookbook when I was married 30 years ago. It was a staple in my Repertoire of cookbooks. I used it when I didn't know how to cook a new vegetable or bread, when I wanted to make a simple or special dessert, or find a yummy appetizer for a party. I knew how to cook, but this expanded my horizons.
    My book was pretty threadbare, I cook much simpler than I used to, and I wanted to get more microwave information, so I figured it was time to upgrade. I looked at several cookbooks, thinking it might be time for another brand. I came full circle back to this one. I trust the recipes, although one of my favorites was eliminated, "Cherry Berries on a Cloud". It takes some time to make, so the editors may have felt no one wanted to make it anymore. (wrong--but you can't have everything) I just went through my old book and transferred my favorites that had not been included. I had the best of both worlds.
    This cookbook is my standby in my collection of dozens of cookbooks.

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  • Posted August 24, 2009

    BETTY CROCKER COOKBOOK TEACHES DAUGHTERS AND SONS WHAT PARENTS LEFT OUT!

    This is a basic "how to cook" book, as well as a great recipe book! After 30 years, my Betty Crocker cookbook is well worn and stained with all sorts of spatters, but remains the most referred to cookbook I own. Having 3 daughters, I spent many hours in the kitchen with my girls, who loved to "help" me! As each of them moved out on their own, I purchased them two basic essentials: a home tool box, and a Betty Crocker Cookbook! I feel assured that they will be able to look up any type of food, learn how to choose wisely in the grocery store, and the various methods of preparation. Measurements tables are handy for increasing and decresing recipes. Spice recommendations add "zest" to any meal! And of course, everything from rack of lamb to "mom's" apple pie is spelled out so that even the novice cook can succeed in the kitchen! I don't get many calls about how to cook a roast, but as a Mom, I get called a lot about other issues...if only I had a book to refer to for all the answers! All of my girls have praised the book and learned a lot more than I could teach them! This book has given them the tools to experiment with new foods and made cooking fun! Thank you Betty!

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  • Anonymous

    Posted May 2, 2009

    great reference

    As a professional home economist, I have used this as both a reference and a text book.
    The directions are clear and the illustrations are beautiful.
    I give this quite often as a gift for graduations and weddings.
    I also purchased Betty Crockers Cookbook for Girls & Boys. It is a reproduction of the 1959 edition. This was my first cookbook and perhaps it set me off to a career. It also show how cooking has evolved and Betty has kept up with the time.

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  • Anonymous

    Posted March 3, 2009

    A must have for any kitchen.

    We are very pleased in my home. Incredible book. Very informative and helpful.

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  • Anonymous

    Posted January 26, 2008

    My number one cookbook

    I love this cookbook. I had an older version for many years and got this new one with the new Vegetarian and Fast Meals sections. Even being Vegan I am able to flip through this cookbook and make most anything and it's great. Many of my favorite family meals are adapted from this cookbook. It is the one that is grabbed the most when it comes time to make a meal or a dessert and such.

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  • Anonymous

    Posted November 27, 2007

    A reviewer

    This is the one cookbook to have. No matter what I have made 'the first or hendredth time' has always come out great.

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  • Anonymous

    Posted December 4, 2007

    A reviewer

    I've got an edition of this cookbook dated 1973. I didn't know anything about the kitchen when I received this cookbook as a wedding gift. Many years later I now am a very good cook and baker thanks to this book and Mom. This book will help you with the essentials, basics and beyond. A great gift for a newlywed or older and wiser wed. A great basic cookbook with everything you'd want in it.

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