Betty Crocker Cookbooks Questions:
Question #1:
Anyone hit a Betty instruction for drink modify cookies, that calls for parched cocoa, instead of melted chocolate? I had it in an older cookbook, but lost the book, and it's one of our favorites. Can't encounter it online low Betty Crocker. Thanks.
Question #2:
I am trying to encounter a picture of the anniversary block in the Betty Crocker 'red pie' cookbook, which is the digit that was printed in the primeval '70's. It was a rectangular 13x9 with a small crowning layer. I can find pictures of every cake in the book eliminate that one, anyone undergo where to look?
Question #3:
The reference edition was most likely from the 60's or 70's. In the recipe, the apples were grilled downed and spread discover between block layers. Even the frosting was from scratch. I had this cake once 15 eld past and still think most it. Hahaha... Thanks!
Question #4:
I have a 1933 Betty Crocker Cookbook. Is it valuable?
Question #5:
My husband bought me the 14th restricted edition Better Homes and Gardens book... and I've had alot of recipes not taste great. I hit to alter them alot and then they're okay FYI- I cook great, it's not me, its the recipes . Also I've found alot of errors with the finger and tender numbers.
I was meet wondering if Betty Crocker makes a better reference and if there's a better variety. I undergo the BHG is huge, but it rattling doesn't seem same there's a aggregation of desserts or cookies, and I LOVE cooking.
Let me undergo what you think, and if you can propose a specific aggregation that would be great too!
Betty Crocker's Cake & Frosting Cookbook 1st Ed. 1966
US $4.99 |
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Betty Crocker's Best Christmas Cookbook By Betty Crocke
US $4.95 |
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Betty Crocker Christmas Cookbook (betty Crocker Books)
US $9.95 |
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Betty Crocker Cookbook Cookies Brownies & Bars(10 1994)
US $2.50 |
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Betty Crocker's Picture Cook Book 1950 1st Nice
US $8.99 |
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Betty Crockers Picture Cookbook 1st Edition
US $34.99 |
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Betty Crocker's Hostess Cookbook Vintage 1971
US $2.99 |
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Betty Crocker's Good And Easy Cookbook
US $2.99 |
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Question #6:
Im making whatever pulled pork sandwiches using a 3 blow deboned pork shoulder. The instruction calls for it to cook 8-10 hours. It's been preparation in my slow cooker today for 6.5 hours with an interior temperature of 175ish.
To make matters more complicated it suggests a 2.5 blow example of meat and mine is 3 pounds... still is finished sooner. >.<?
Should I move to permit it prepare individual or is it done already? If anyone is genuinely interested the literal instruction is the Pulled Jerk Pork Sandwiches from the "Betty Crocker Cookbook - New Edition" circa 2005. 10th Edition
Question #7:
I got this older betty crocker reference from my granddaddy and every the cake recipes call for softasilk. Do u buy stark softasilk from the store, or is it another identify of flour? I know that I could follow the instruction for those, but if I wanted to add it to added instruction for cupcakes that's too dry, would I add it with more water, or is it meet another identify of flour, or do I just add it? how much?
Question #8:
I'm just curious. I hit a recipe for white clams from a Betty Crocker reference that I hit utilised since I was a teenager I'm 54 today . The bread turns out great; no problems there. My question is most one of the ingredients. It says you can ingest 1 3/4 prize of water, tater water, or concentrate which has been scalded and then cooled. Why does the milk hit to be scalded? I've ever finished it and just today wondered shows you how quick on the uptake I am!! . The concentrate is NOT being utilised to modify the yeast, that is finished in hearty liquid before the concentrate is added. Plus, if you choose to ingest the 1 3/4 prize of liquid or tater water it is not required to be hot in any way. Just peculiar after every these years....thanks.
Question #9:
I have the Betty Crocker international cookbook 1980 edition.And if you know the TV show flooded concern in the episode:The miracle of thanksgiving Joey reads out of this cook aggregation for what he calls basic clams mixture but I can't encounter it or some stuffing instruction in the cookbook for that matter.Any help?
In my reference 1980 edition I do not have a tender 257 my page 257 is titled bread.
Question #10:
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