Category Archives: Betty Crocker

Merry Christmas Cookies!


 Sam’s second playdate was a success!  Our friends Jess (the mama) and Cayden came over this afternoon.  First order of business: lunch!  The boys had quite a feast- eggplant fries courtesy of Jess- yum!, cheese, chicken, roast acorn squash, and tofu- the mom’s had sandwiches!

Sam was in awe of Cayden’s ability to walk- he’s so close to crawling!

See!  Crawling is so close, yet so far- finally getting that belly off the ground.  Go Sammy, go!

Then they played pass the pacifier (ew, but funny) and tease the doggie!

Next up- tissue paper shredding!  Who knew we had so many fun things to play with at our house?  They were so sweet with each other- Sam definitely needs to hang out with other kiddos more often.  Mama is old news- other babies are so fun to poke and be poked by!

While the boys crawled, cruised, walked, and fell over, Jess and I got busy decorating!  I’ve mentioned my 1st edition Betty Crocker’s Picture Cook Book before- I still love it.  It’s just so…of the times.  It suggests broiled grapefruit, peanut butter-bacon canapes, and jellied bouillon for appetizers and has a three page spread on table service.

Considering how much I enjoy keeping house, I think I was born in the wrong era.    Though I’m pretty sure my Where the Wild Things Are t-shirt would not have been considered appropriate mommy attire for a playdate…or ever.

I followed the recipe for the light dough:
1/3 cup soft shortening (I used unsalted butter)
1/2 cup white sugar
1 egg
2/3 cup honey (I used half honey, half maple syrup)
1 tsp vanilla
2 3/4 cups flour (I used King Arthur White Whole Wheat)
1 tsp baking soda
1 tsp salt
Mix together thoroughly: shortening/butter, sugar, egg, honey, and vanilla.  Sift together and stir in: flour, baking soda, and salt.
Bake at 375 for 8-10 minutes (I baked for 8 minutes and they came out perfect!)
These have a definite honey taste and are super sweet, but isn’t that what you want in a iced sugar cookie?  Besides, I think people who say things are “too sweet” are bonkers.  
Rather than dealing with homemade frosting, I bought the Betty Crocker cookie icing.  It worked perfectly and was pretty much mess free- love!  The taste isn’t half bad either…I love how I’m being so non-committal about the taste- I’ve eaten like 7 cookies!  They are delicious. 
Must give them all away NOW.   

This one is clearly my favorite- that white blob would be a shout out to my hometown!

Desperately seeking autumn

I think I’m losing my Texas flair.
I’m hot ALL.THE.TIME.  And I hate it.
There, I said it.  
I’m hot and it’s only been 80 degrees this week.  I realize it’s somewhere near 110 in Dallas and that I am completely lame for complaining about a hot New England summer.  
In my defense, I must say that I am attached to a small person for at least 10 hours a day and he is a freaking furnace!  This kid sweats all the time.  I don’t know how many times I’ve checked his temperature only to find out he’s a totally normal 98.6. 
Since I’m hot all the time, the most logical thing would be to bake, no?  I realize I am a masochist, but I had a very important playdate to attend and treats were necessary.  And because I am so desperately longing for fall, I figured I could transport my taste buds forward with a well-chosen cake. 
When I think of fall, I think of cinnamon: apple pie, spice cookies, chili.  Cinnamon adds warmth to any dish.  To indulge my autumnal desires, I found the Sour Cream Spice Cake recipe in my very favorite cookbook- Betty Crocker’s Picture Cookbook.  I love my 1st edition- it is so charmingly retro and informative. 

Cinnamon Swirl Coffee Cake

Adapted from the Betty Crocker Picture Cookbook:

For one 13×9 oblong cake:

3 eggs
1 1/2 cups sugar
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp vanilla (my addition)
1/2 tsp salt
1 1/2 cups sour cream (I used low-fat)
3 tbsp salted butter, melted
1/4 cup dark brown sugar
2 tsp cinnamon

Preheat oven to 350.  Grease the 13×9 pan. 

In a small bowl, combine the flour, baking powder, baking soda, and salt.  Stir to combine and set aside.  

In a stand mixer, add eggs and beat until very thick (5 minutes).  Then, gradually beat in the sugar.

To the egg and sugar mixture, alternate adding the flour mixture and sour cream until all combined.  Pour the batter into the pan and spread evenly.

To make the cinnamon swirl, combine the melted butter, cinnamon, and sugar.  Stir until well combined.  Dollop the mixture on top of the batter.  Using a knife or offset spatula, carefully swirl the cinnamon sugar into the batter.  Start by putting the tip of the knife in one corner of the batter- it should be touching the bottom.  Without removing the knife, drag it in a straight line through the batter to the other end of the pan.  Move it over about 1 inch and repeat.  Do this until you have waves of cinnamon sugar in one direction.  Repeat going the other direction.

Bake about 30-35 minutes. 

2 year old approved!

Mom approved!

More scenes from the day:

I swear, someday they will be the best of friends.

They just don’t know it, yet.

Apple Crisp a la the real Betty


On a trip back home this fall (to meet our niece- hi Isabella!) we stopped at an antique store and stumbled upon this little gem. 1st edition 1st printing!

Happy dancing ensued! I’m pretty into Mrs. Crocker, probably due to my love of Mad Men 60s culture and sugar. Betty Crocker encompasses both with style and grace

Since I am still working my way through the 12 pounds of apples, I looked for some inspiration between the red and white cover. Betty delivered this retro crisp and we ate it all (in one night).

From the Desserts section, pg. 215:

Apple Crisp (Apple Crumble)

Place in buttered 10x6x2″ baking dish 4 cups sliced apples. Sprinkle with 1 tsp. cinnamon, 1 tsp. salt, 1/4 cup water. Rub together 3/4 cup sifted GOLD MEDAL Flour, 1 cup sugar, 1/3 cup butter. Drop mixture over apples. Bake. Serve warm with cream.

Temperature: 350 (mod. oven).
Time: Bake 40 min.
Amount: 6 servings.