Cookbook review: Betty Crocker Cookbook Newlywed Edition
Offer your wedding congratulations to a special couple by giving them a gift that will help them through many meals. This cookbook will last through the years!
If you know someone who is ready to make the trip down the aisle, the Betty Crocker Cookbook Newlywed Edition would make a welcome and thoughtful bridal shower or wedding gift. This book, jam-packed with cooking and entertaining basics, is ideal for those who are just getting started in the kitchen (as well as those with experience) and will make a gift they'll reach for through the years.
After the "I do's"
Not only does this book serve as a terrific tutorial, it's a classic, modernized. This edition is the basic Betty Crocker Cookbook and includes its biggest update in 60 years. Aside from terrific recipes, what could be more helpful to someone just starting out in the kitchen than an introductory guide to equipment, shopping strategies, pantry staples and food safety? You'll find it all here.
Inside this hefty book are 1,500 recipes (and almost as many glossy photos), along with countless step-by-step tips for culinary adventures from how to caramelize creme brulee to how to make shaken cocktails (including the art of making a citrus twist) to removing lobster meat and brewing good coffee. The recipient of this cookbook likely will turn to it as a trusted source for years to come.
From weeknight dinner to the holidays
Aside from flipping to a page within the book to get a recipe for something like chicken pot pie, readers will find brief guides that can help plan late-night romantic dinners, appetizers and cocktails to serve at parties, as well as help for the mother of all meals: Thanksgiving dinner. In fact, practically every page in the book has some type of helpful advice or brief details about a certain technique, and each category is introduced by a "basics" overview.
Try a recipe from the Betty Crocker Cookbook, Newlywed Edition:
Sour cream coffee cake recipe
Yields 16 slices
For the brown sugar filling
- 1/2 cup packed brown sugar
- 1/2 cup finely chopped nuts
- 1-1/2 teaspoons ground cinnamon
For the coffee cake
- 3 cups all-purpose or whole wheat flour
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1-1/2 cups granulated sugar
- 3/4 cup butter, softened
- 1-1/2 teaspoons vanilla
- 3 eggs
- 1-1/2 cups sour cream
For the glaze
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla
- 2-3 teaspoons milk
- Preheat the oven to 350 degrees F. Grease bottom and sides of a 10-inch angel food (tube) cake pan, 12-cup fluted tube cake pan, or two 9 x 5-inch loaf pans with shortening or cooking spray.
- In a small bowl, stir filling ingredients until well mixed; set aside. In a large bowl, stir flour, baking powder, baking soda and salt until well mixed; set aside.
- In another large bowl, beat granulated sugar, butter, 1-1/2 teaspoons vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat about 1/4 of the flour mixture and sour cream at a time alternately into sugar mixture on low speed until blended.
- For angel food or fluted tube cake pan, spread 1/3 of the batter (about 2 cups) in the pan, then sprinkle with 1/3 of the filling; repeat twice. For loaf pans, spread 1/4 of the batter (about 1-1/2 cups) in each pan, then sprinkle each with 1/4 of the filling; repeat once.
- Bake angel food or fluted tube cake pan about 1 hour, loaf pans about 45 minutes, or until toothpick inserted near center comes out clean. Cool 10 minutes in pan on cooling rack.
- Remove from pan to cooling rack. Cool 20 minutes. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over coffee cake.
- Serve warm if desired.