Spray desired size pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of Mott's natural applesauce for the vegetable oil.
Bake and cool as directed.
Frost cake with your choice of Betty Crocker Creamy Deluxe light frosting and garnish with fresh berries if desired.
Use only Betty Crocker Potato Buds. Make only 1
or moistness.
Adapted from Betty Crocker's Picture Cook Book, circa
[If you can, buy beets with the stems and greens
Serve warm.
Note: This recipe doubles very well. Every time
Wash and boil beets until tender.
Peel beets while warm or you may use canned beets. Cut into slices.
Mix cornstarch, salt, sugar and pepper in a 2-quart saucepan.
Gradually stir in water and vinegar.
Cook, stirring constantly until mixture thickens. Boil and stir for 1 minute.
Add beets.
Heat and serve.
Makes 4 servings.
With fresh beets this recipe cans well.
Be careful to measure and increase ingredients accordingly.
Melt fat and stir in flour.
Gradually add boiling water and cook until thickened, stirring constantly.
Add vinegar, sugar and seasonings.
Mix well until sugar dissolves.
Add beets and cook until thoroughly heated.
If canned beets are used, substitute 1/4 cup liquid from the can of beets for the water.
Makes 6 servings.
Follow instruction on the cake mix box, using the ingredients called for by Betty Crocker.
Add the can of pecan-coconut icing to the batter, mixing well. Pour batter into a greased and floured bundt cake pan (or any kind of pan you wish to use) - again following the time suggested on the box of cake mix by Betty Crocker, according to the size pan you choose.
ookie mix
1 pouch Betty Crocker(R) peanut butter cookie mix
Stir and cook until clear, all ingredients, except beets. Then add the beets, 2 tablespoons of butter and 1 or 2 tablespoons of orange marmalade.
Chill before serving.
Bake cake mix, following package directions.
Cool.
Crumble cake into very large bowl or pan.
Add fruit to crumbled cake. Make Betty Crocker frosting mix, following package directions. Mix with cake and fruit.
Pack tightly into foil-lined 10-inch tube pan or two 9 x 3-inch loaf pans.
Cover cake with foil and chill in refrigerator at least 24 hours.
Cake should be kept refrigerated.
Slice with sharp knife.
Spray desired pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of applesauce for the vegetable oil. Bake and cool as directed.
Frost cake with your choice of Betty Crocker light frosting.
Mix cake mix, pudding mix, eggs, water and oil and blend with mixer for 2 minutes. Pour cake batter into Bundt pan and bake at 350\u00b0 for 35 minutes or until done. In small bowl, spoon out 1/2 container Betty Crocker lemon frosting and heat in microwave just until warm on Low power. Drizzle over cooled cake for lemon glaze.
Beat butter with sugar until light and fluffy.
Add eggs and beat well.
Blend beets in blender until smooth.
Add sifted dry ingredients alternately with beets to butter mixture, mixing well after each addition.
Fold in nuts.
Beat butter with sugar until light and fluffy.
Add eggs; beat well.
Blend beets in electric food blender until smooth.
Add sifted dry ingredients alternately with beets to butter mixture, mixing well after each addition.
Fold in walnuts.
Turn batter into greased, lightly floured 9-cup Bundt pan.
Bake at 350\u00b0 for 55 minutes or until cake tests done.
Cool on rack for 30 minutes before removing from pan.
Sift confectioners sugar over top of cooled cake.
nd mix together.
If beets are sliced, not diced, then
Mix all ingredients except beets and cook until thickened and clear.
Add beets.
Cook until heated through.
Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a saucepan; add water to cover. Bring to a boil; cover and cook 35 to 40 minutes or until tender. Drain. Trim off beet stems and roots, and rub off skins; cut beets into 1/4 inch slices. Combine sugar, cornstarch and salt in a saucepan. Blend in vinegar and jelly. Cook over medium heat, stirring constantly, until thickened and smooth. Add beets and butter; heat well, stirring occasionally.
Garnish with orange rind.
Cook beets and prepare or drain canned beets.
Mix sugar and cornstarch.
Add vinegar and stir well.
Place over medium heat. Stir until clear and thickened.
Add butter.
Add beets.
Simmer a few minutes so flavor penetrates the beets.
Excellent hot or cold as relish with turkey, chicken or pork.
Cook, peel and slice fresh beets in a bowl and set aside.
Mix sugar and cornstarch until blended before adding the vinegar. Stir all ingredients together and cook at hard boiling point for 1 to 2 minutes or until clear and slightly thickened. Add butter and pour this sauce over the beets.
Serve warm.
May be reheated, but do not boil.
If there is extra sauce, it may be used later if stored in refrigerator.
A small family would not use 3 cups of beets at one meal.