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Cookies ’n’ Cream Angel Cake from Betty Crocker The Big Book of Cakes (Betty Crocker Big Book)

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EatingWell

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February/March, 2005

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Aromatic Rice Pudding

(EatingWell, February/March, 2005)

Store-bought rice pudding gets a boost from some simple stir-ins.
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Barbecued Chicken Burritos

(EatingWell, February/March, 2005)

These burritos are something of a Tex-Mex wonder: tangy barbecue sauce, some roast chicken (or rotisserie chicken) and vegetables, all wrapped up in tortillas. For the best taste, look for a fiery barbecue sauce without added corn syrup.
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Blue Ribbon Meatloaf

(EatingWell, February/March, 2005)

In revisiting this classic, we put the meat back in the "loaf" by using ultra-lean ground beef and turkey. With fresh whole-wheat breadcrumbs and beer-simmered sweet onions, you’ll never notice the missing fat.
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Broccoli & Tomatoes with Rice Wine-Oyster Sauce

(EatingWell, February/March, 2005)

When stir-frying firm vegetables like broccoli, cover the wok for 30 seconds after adding the sauce. Cooking the vegetables covered, even for a short time, helps to keep them crisp but tender. If Chinese broccoli is available in your market, use this same method but cut the stalks and leaves into 2-inch pieces.
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Cajun Pecan-Crusted Catfish

(EatingWell, February/March, 2005)

Crunchy, battered catfish fillets have jumped out of the Louisiana backwaters to become a national favorite, thanks in large part to the Cajun cooking craze that started in the ’80s. Here, the fillets are coated in a spicy melange of cornflakes and pecans and baked for a traditional yet surprisingly healthy take on this bayou favorite.
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Cauliflower with Gruyere Sauce

(EatingWell, February/March, 2005)

Plain steamed or microwaved cauliflower turns into something extraordinary when you cover it with this rich-tasting twist on a classic cheese sauce.
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Chewy Chocolate Cookies

(EatingWell, February/March, 2005)

We can’t resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper; thaw 15 minutes at room temperature before serving.
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Chicken & White Bean Soup

(EatingWell, February/March, 2005)

Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.
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Chocolate & Nut Butter Bites

(EatingWell, February/March, 2005)

Sweet satisfaction in seconds.
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Chocolate Thumbprint Cookies

(EatingWell, February/March, 2005)

Thumbprint cookies are an old-fashioned treat, a little cookie well holding a dot of jam. Here, they’re reinterpreted with walnut oil and whole-wheat pastry flour for today’s healthier eating standards - and, of course, with chocolate, simply for the taste.
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Cocoa-Nut Bananas

(EatingWell, February/March, 2005)

Cocoa- and coconut-crusted bananas are a treat for the whole family.
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Creamy Cauliflower Puree

(EatingWell, February/March, 2005)

This savory side dish is a healthy stand-in for mashed potatoes. Vary it by adding shredded low-fat cheese or chopped fresh herbs.
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Curried Corn Bisque

(EatingWell, February/March, 2005)

Frozen vegetables are perfect for making soups and we particularly like the fresh flavor of frozen corn. This thick, satisfying soup gets a spicy kick from curry powder and hot sauce, but it’s still on the mild side - add more hot sauce to turn the heat up as much as you like. Serve with a squeeze of lime or a dollop of plain yogurt and chopped scallions.
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Curried Waldorf Salad

(EatingWell, February/March, 2005)

The classic version of this sweet and savory salad was invented at the Waldorf Astoria Hotel in New York in the 1890s and did not contain walnuts. We’ve updated it by substituting yogurt for some of the mayonnaise and adding citrus, dried fruits, nuts and curry powder.
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Double-Chocolate Biscotti

(EatingWell, February/March, 2005)

Dense and crunchy, these are the classic Italian dunking cookies. Although they are traditionally dipped in Vin Santo, a sweet Italian dessert wine, these chocolaty biscotti are ultra-satisfying with a cup of coffee or a glass of milk.
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Express Shrimp & Sausage Jambalaya

(EatingWell, February/March, 2005)

You don’t have to sacrifice the traditional smoky punch of this Cajun favorite just because you’re short on time. All you need is some purchased sausage and quick-cooking brown rice to create a rich, satisfying dinner on any weeknight. Have some sliced berries for dessert to cool off your palate!
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Fennel & Orange Salad with Toasted Pistachios

(EatingWell, February/March, 2005)

The salty, rich taste of toasted, chopped pistachios is the perfect accent to the sweet fennel and tangy citrus flavors of this elegant salad.
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Florentine Ravioli

(EatingWell, February/March, 2005)

The flavors of Italy are best expressed in simplicity: a dash of spices, a little oil and dinner’s on the table in minutes—especially if you use frozen spinach and frozen ravioli or tortellini.
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Golden Polenta & Egg with Mustard Sauce

(EatingWell, February/March, 2005)

Here’s a streamlined version of Eggs Benedict: purchased polenta, boiled eggs and an easy, no-cook homage to hollandaise. It’s a quick dinner any night of the week-or a great weekend brunch.
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Iced Lychees

(EatingWell, February/March, 2005)

In China, the creamy lychee fruit is considered good luck. Freezing turns them into a sorbet-like treat.
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Mango Bread Pudding with Chai Spices

(EatingWell, February/March, 2005)

There is nothing as comforting as a bowl brimming with warm bread pudding. Add mangoes and spices inspired by the world’s love affair with Indian chai (tea), and you will make every excuse in the book to indulge in this soothing, after-dinner treat.
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Mango Salad with Ginger-Raisin Vinaigrette

(EatingWell, February/March, 2005)

Ginger is the perfect match for mangoes, and this unusual combination with golden raisins and malt vinegar brings great complexity with commonly available ingredients.
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Maple Nut & Pear Scones

(EatingWell, February/March, 2005)

Delicate pears, pecans and maple flavor make these scones really special. Our makeover of this tender, flaky breakfast pastry uses reduced-fat cream cheese, canola oil and just a touch of butter to replace 1 1/2 sticks of butter. The addition of rolled oats and whole-wheat pastry flour boosts fiber and enhances the nutty flavor. For more fruit intensity, serve with Pear Butter.
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Mediterranean Lima Beans

(EatingWell, February/March, 2005)

Canned tomatoes and frozen chopped onions and lima beans make this hearty side dish a cinch. If you like, make it more substantial with the addition of crumbled feta cheese or chopped Greek olives.
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Napa Cabbage & Carrots with Rice Wine-Oyster Sauce

(EatingWell, February/March, 2005)

In northern China, napa (also known as Chinese cabbage) is popular in the winter. It is delicious in soups, dumplings, braises and of course stir-fries. Napa is much sweeter and more tender than green cabbage, resembling Savoy cabbage, which can be substituted.
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