Baking with Betty

By Betty Heald | Feb 23, 2017

This week's column is dedicated to Newall who knows what dedication is all about.

Cherry-Chocolate Pudding Cake

1 cup packed brown sugar

1/3 cup baking cocoa

2 cups hot water

2 cups Original Bisquick mix

1 cup white sugar

1/4 cup baking cocoa

1/4 cup vegetable oil

1 teaspoon almond extract

2 eggs

1 can (21 ounce) cherry-pie filling

Ice cream, if desired

Heat oven to 350 degrees. Mix brown sugar, 1/3 cup cocoa and the hot water in ungreased pan, 13x9 inches, until sugar is dissolved. Stir Bisquick mix, white sugar, 1/4 cup cocoa, the oil, almond extract and eggs in a large bowl until blended. Stir in pie filling. Spoon batter over cocoa mixture in pan. Bake 35 to 45 minutes or until top springs back when touched lightly. Serve warm with ice cream if desired.

Asian Turkey Patties

1 pound ground turkey

1/4 cup sweet and sour sauce

1 can (8 ounce) water chestnuts, drained and chopped

4 medium green onions, sliced (1/4 cup)

Set oven control to broil. Spray broiler pan rack with cooking spray; place in broiler pan. Mix turkey, sweet and sour sauce, water chestnut and onions. Shape mixture into 4 patties, each about 1/2 inch thick. Place on rack in broiler pan. Broil with tops about 3 inches from heat 12 to 16 minutes, turning once, until no longer pink in center. Serve on pasta, if desired.

Pork Chops and Apples

1 medium cooking apple

2 tablespoons packed brown sugar

1/4 teaspoon cinnamon

2 pork rib chops, 1/2 to 3/4 inch thick (about 1/4 pound each)

Heat oven to 350 degrees. Cut apple into fourths and remove seeds. Cut each fourth into 3 to 4 wedges. Place apple wedges in 1-1/2 quart casserole. Sprinkle brown sugar and cinnamon over apples. Cut most of the fat from pork chops. Spray 8-inch skillet with cooking spray, and heat over medium heat 1 to 2 minutes. Cook pork chops in hot skillet about 5 minutes, turning once, until light brown. Place pork chops in hot skillet about 5 minutes, turning once, until light brown. Place pork chops in single layer on apple wedges in casserole. Cover with lid or aluminum foil and bake about 45 minutes or until pork is slightly pink when cut near bone and apples are tender.

Pumpkin Gingerbread (2 loaves)

3 cups sugar

1 cup vegetable oil

4 eggs

1 (15 ounce) can pumpkin

2 teaspoon ginger

1 teaspoon cinnamon

3-1/2 cups flour

1-1/2 teaspoon salt

1 teaspoon allspice

1 teaspoon cloves

2 teaspoons baking soda

1/2 teaspoon baking powder

Preheat oven to 350 degrees. Grease 2 loaf pans; set aside. In a large mixing bowl, combine sugar, vegetable oil and eggs. Beat on medium-low speed until smooth. Beat in 2/3 cup water until blended. Stir in pumpkin, ginger, allspice, cloves and cinnamon. In medium bowl, stir together flour, baking soda, salt and baking powder. Add to pumpkin mixture and stir until just mixed. Divide evenly among prepared loaf pans. Bake about 1 hour or until a toothpick inserted in center comes out clean. Cool in pan for 20 minutes. Remove from pan and cool on a wire rack.

Our thought for the week: "It is a good thing to be rich, and a good thing to be strong, but it is a better thing to be beloved of many friends."  — Euripides, Greek playwright

Comments (0)
If you wish to comment, please login.