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Betty Crocker has been helping kids in the kitchen since 1957 with the publication of Betty Crocker’s Boys and Girls Cookbook. BETTY CROCKER KIDS COOK provides the same blend of teaching and creativity, helping today’s kids learn to cook and have fun at the same time. The book has 66 I-want-to-make-that recipes, plus engaging illustrations and photos of each recipe that blend whimsy and practicality. The book covers Breakfast, Lunch, Snacks, Dinner and Desserts as well as kitchen essentials, including cooking safety and nutrition basics. This is the book that will teach kids to feel comfortable in the kitchen, whether assembling a healthy snack like Strawberry-Orange Smoothies or whipping up a dinner of Impossibly Easy Mini Chicken Pot Pies with Fresh Fruit Frozen Yogurt Pops for dessert.

Transcript of BETTY CROCKER KIDS COOK by Betty Crocker

  • KidsCooK

  • IngredientsDoughnuts 1/3 cup sugar 1/4 cup butter, melted 2 eggs 1/3 cup milk 3 tablespoons sour cream 1 teaspoon vanilla 2 cups all-purpose flour 11/2 teaspoons ground cinnamon 1 teaspoon cream of tartar 1 teaspoon baking powder

    topping 3/4 cup sugar 3 tablespoons

    ground cinnamon 6 tablespoons butter, melted

    Snickerdoodly Mini

    Doughnutsprep time: 45 Minutes

    Bake: 10 Minutes Refrigerate: 1 hour 26 mini doughnuts

    1 In medium mixing bowl, mix 1/3 cup sugar, 1/4 cup melted butter and the eggs until smooth. Stir in milk, sour cream and vanilla with whisk. Stir in flour, 11/2 teaspoons cinnamon, the cream of tartar and baking powder just until the mixture is moistened.

    2 Grease medium mixing bowl with shortening. Place dough in bowl. Cover bowl with plastic wrap; refrigerate 1 hour.

    3 Heat oven to 450F. Line 2 cookie sheets with cooking parchment paper. You will bake the doughnuts right on the parchment paper. Place dough on a counter or another surface generously sprinkled with flour. Roll dough in the flour to coat. With floured rolling pin, roll dough to 1/2-inch thickness. Cut dough with floured 13/4-inch round cookie cutter. Place the dough rounds on the parchment paperlined cookie sheets about 1 inch apart. Cut out centers of the rounds using floured 3/4-inch round cutter to make doughnut shapes. Reroll scraps and centers to cut additional doughnuts.

    4 Bake 8 to 10 minutes or until edges of the doughnuts just turn light golden brown. With pancake turner, immediately remove from cookie sheet and place on cooling rack. Cool 3 minutes.

    5 In small bowl, stir together 3/4 cup sugar and 3 tablespoons cinnamon. Place 6 tablespoons melted butter in another small bowl. Using 2 forks, quickly dip both sides of each warm doughnut into butter; let excess drip off. Using spoon, roll each doughnut in cinnamon-sugar mixture to coat. Return doughnuts to cooling rack. Serve warm.

    1 Mini Doughnut: Calories 120; Total Fat 5g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 30mg; Sodium 60mg; Total Carbohydrate 17g (Dietary Fiber 1g); Protein 1g Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1

    Utensils2 medium mixing bowlsDry-ingredient measuring cupsLiquid-ingredient measuring cupsMeasuring spoonsWhiskPlastic wrap2 cookie sheetsCooking parchment paperRolling pinRound cuttersPancake turnerPot holdersCooling rack


  • Ingredients 1 box yellow cake mix

    with pudding Water Vegetable oil Eggs Yellow food color 1 container vanilla creamy

    ready-to-spread frosting Sugar 48 large yellow, orange and/

    or red gumdrops (from 10-ounce package)

    Black decorating icing (from 4.25-ounce tube)

    Red decorating gel (from 0.68-ounce tube)

    UtensilsLarge mixer bowlLiquid-ingredient measuring cupTwo 12-cup muffin pansPaper baking cupsPot holdersCooling rackSpoonRolling pinRulerSmall sharp knife

    1 Heat oven to 350F (325F for dark or nonstick pan). Grease or spray a regular-size muffin pan or line with paper baking cups in pan. In large mixing bowl, prepare cake mix using water, oil and eggs as directed on the cake mix box (amounts will be on the box). Bake as directed on box for cupcakes. Cool completely, about 1 hour.

    2 Stir 15 drops food color into frosting until bright yellow. Frost cupcakes.

    3 To form sun rays, lightly sprinkle sugar on work surface and rolling pin. Roll 4 gumdrops at a time into flat ovals about 1/8-inch thick. Using sharp knife, cut thin sliver off top and bottom of each oval to make rectangles. Cut each rectangle in half crosswise to make 2 squares; cut each square diagonally in half to make 2 triangles. Arrange 8 gumdrop triangles around edge of each cupcake for sun rays.

    4 Using small writing tip on black icing tube, pipe sunglasses onto each cupcake. Using red gel, pipe smiling mouth onto each cupcake.

    Roll and cut the sun rays ahead of time so you can easily assemble the cupcakes. If you want brighter yellow frosting, try using gel food color instead of liquid.

    1 Cupcake (Frosted; undecorated): Calories 240; Total Fat 11g (Saturated Fat 6g; Trans Fat 1.5g); Cholesterol 45mg; Sodium 230mg; Total Carbohydrate 33g (Dietary Fiber 0g); Protein 2g Exchanges: 1 Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 2

    Smiling Sun Cupcakes

    Smiling Sun Cupcakes

    prep time: 30 Minutes Bake: 30 Minutes Cool: 1 hour 24 cupcakes


  • Garden Fun Kale Chipsprep time: 15 Minutes Bake: 15 Minutes 6 servings

    Ingredients 1 bunch (about 1/2 pound)

    fresh kale 1/4 cup grated

    Parmesan cheese 1/8 teaspoon crushed red

    pepper flakes 1/8 teaspoon dried

    oregano leaves 1/8 teaspoon salt Cooking spray

    UtensilsPaper towelsCutting boardSmall sharp knifeDry-ingredient

    measuring cupsLarge mixing bowlSmall mixing bowlMeasuring spoonsWooden spoonCookie sheetPot holdersCooling rack

    1 Heat oven to 350F. Wash kale leaves under cool running water; pat dry with paper towels. On cutting board, using small sharp knife, cut rib (the thick center part of each leaf) from each leaf. Tear leaves into 1- to 2-inch pieces to equal 6 cups; place in a large mixing bowl.

    2 In small mixing bowl, mix Parmesan cheese, pepper flakes, oregano and salt. Spray the kale leaves with short bursts of cooking spray, tossing and spraying until lightly coated. Sprinkle with cheese mixture; toss to combine with wooden spoon.

    3 Place kale in single layer on an ungreased cookie sheet. (You may need to use 2 cookie sheets.) Bake 1 cookie sheet at a time 12 to 15 minutes or until crisp. Cool 5 minutes before serving.

    1 serving: Calories 60; Total Fat 1.5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 7g (Dietary Fiber 1g); Protein 4g Exchanges: 1/2 Other Carbohydrate, 1/2 Vegetable, 1/2 Lean Meat Carbohydrate Choices: 1/2

    Store remaining kale chips at room temperature in paper bag to retain crispness longer. If chips lose their crunch, heat in 325F. oven for 3 to 5 minutes on a cookie sheet.


  • Impossibly Easy

    Mini Chicken Pot Pies

    prep time: 20 Minutes Bake: 30 Minutes Cool: 15 Minutes 6 servings (2 mini pies each)

    Ingredients 1 tablespoon vegetable oil 1 pound boneless skinless

    chicken breasts, cut into bite-size pieces

    1 medium onion, chopped (1/2 cup)

    1/2 cup chicken broth 1 cup frozen peas and carrots 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground thyme 1 cup shredded

    Cheddar cheese 1/2 cup Original Bisquick mix 1/2 cup milk 2 eggs

    1 Heat oven to 375F. Spray 12 regular-size muffin cups with cooking spray.2 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally with wooden spoon,

    until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.

    3 In medium mixing bowl, stir baking mix, milk and eggs with whisk or fork until blended. Spoon slightly less than 1 tablespoon of the dough into each muffin cup. Top with about 1/4 cup of the chicken mixture. Spoon 1 tablespoon dough onto chicken mixture in each muffin cup.

    4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve.

    Utensils12-cup muffin pan Cooking spray 10-inch nonstick skillet Wooden spoonMeasuring spoons Dry-ingredient

    measuring cupsLiquid-ingredient

    measuring cup Medium mixing bowlWhisk or forkSpoonToothpick Thin knife Pot holders Cooling rack

    1 serving: Calories 290; Total Fat 15g (Saturated Fat 6g; Trans Fat 0.5g); Cholesterol 130mg; Sodium 600mg; Total Carbohydrate 12g (Dietary Fiber 1g); Protein 26g Exchanges: 1/2 Starch, 1/2 Vegetable, 3 Very Lean Meat, 1/2 High-Fat Meat, 2 Fat Carbohydrate Choices: 1


  • Strawberry-Orange Smoothiesprep time: 5 Minutes 2 servings

    Ingredients 11/2 cups vanilla soymilk 1 bag (10 ounces)

    frozen strawberries, partially thawed

    1 medium banana, cut into chunks

    1/3 cup calcium-enriched orange juice

    Honey, if you like

    UtensilsBlender or food processorLiquid-ingredient measuring cups2 glasses

    1 In blender or food processor, place soymilk, strawberries, banana and orange juice. Cover and blend on high speed about 1 minute or until smooth. Sweeten to taste with honey.

    2 Pour into 2 glasses. Serve immediately.1 serving: Calories 210; Total Fat 3g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 90mg; Total Carbohydrate 40g (Dietary Fiber 5g); Protein 6g Exchanges: 1/2 Starch, 1 Fruit, 1 Other Carbohydrate, 1/2 Skim Milk, 1/2 Fat Carbohydrate Choices: 21/2


  • 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.

    Whether starting from scratch with the basics of kitchen safety or creating a meal for the family, Betty Crocker Kids Cook is the book kids will turn to!

    Betty Crocker Kids Cook combines teaching and creativity, to help todays kids learn to cook and have fun at the same time. The book has 66 I-want-to-make-that recipes, plus engaging illustrations and photos of each recipe that blend whimsy and practicality. This is the book that will teach kids to feel comfortable in the kitchen, whether assembling a healthy snack like Taco-Seasoned Popcorn or whipping up a dinner of Turkey Cheeseburger Sliders with Fresh Fruit Frozen Yogurt Pops for dessert.

    ISBN: 978-0-544-57002-3

    Concealed wiro, 8.9" x 10.25"

    160 Pages, full-folor throughout


    Publication Date: September 29, 2015

    Publicity and Marketing Online Marketing and Social Media


    Cross-Promotion with General Mills

    Publicity ContactRebecca Liss

    [email protected](212) 598-5729

    BEst-sELLing CooKBooK Since the book began asBetty Crockers Cookbook for Boys and Girlsin 1957, this cookbook has sold like hotcakes. The last edition (published September 2007) has sold more than 145,000 net units.

    intERACtiVE iLLustRAtionsincorporate the recipe and recipe photo in two-page spreads; specially commissioned for the book, they add the kid appeal to the no-fail Betty Crocker Kitchen-tested recipes.

    PromotesKitChEn CREAtiVitYwith special features on how to make soup from whats on hand, how to make omelets your way, fun sandwichideas and more.

    CoMpLEtE nutRition inFoRMAtionwith every recipe.

    KitChEn ABCs FuLLY EXpLAinED, including measurements, cooking terms, kitchen safety and the basics of nutrition.

    ADuLt hELp AnD shARp oBjECts iCons are included in recipes to promote safety in the kitchen