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betty crocker best of baking recipes.txt
bubbly, 30 to 40 minutes longer. Let stand 15 minutes before cutting.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"
© General Mills, Inc. 1998."
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- - - - - - - - - - - - - - - - - -
Per serving: 395 Calories (kcal); 18g Total Fat; (39% calories from fat); 28g
Protein; 32g Carbohydrate; 69mg Cholesterol; 1005mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
1
1/2 Fat; 0 Other Carbohydrates
NOTES : Lasagne is an American favorite, always perfect for family meals,
casual get-togethers and potluck suppers. While Americans use the
word lasagne to mean a casserole made with lasagne noodles, cheese
and tomato sauce, Italians use it to mean the wide noodles used in
many kinds of Italian dishes.
Easy overnight lasagne: Substitute 6 1/2 cups prepared spaghetti
sauce for the parsley, sugar, basil, seasoned salt, canned
tomatoes, tomato soup, tomato paste and water. Stir sauce into
drained beef mixture. Do not simmer. Continue as directed.
Nutr. Assoc. : 9018 0 0 20067 0 2130706543 0 20028 0 2130706543 0 2470 0 0
0
306 0 26153 0
*
Exported from MasterCook *
Panettone
Recipe By :
Serving Size : 32
Preparation Time :0:00
Categories
: Cakes
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
2
1
packages regular or quick-acting active dry yeast
cup warm water (105º to 115º)
cup sugar
cup margarine or butter (1 stick) -- softened
eggs
teaspoon salt
teaspoon grated lemon peel
teaspoon vanilla
1
1
/2
/2
3
1
1
1
5
cups all-purpose flour (5 to 5 1/2 cups)
1
1
/2
/2
cup golden raisins
cup chopped citron
tablespoons pine nuts or walnuts
2
Margarine or butter -- softened
Dissolve yeast in warm water in large bowl. Stir in sugar, 1/2 cup
margarine, the eggs, salt, lemon peel, vanilla and 2 1/2 cups of the
flour. Beat until smooth. Stir in raisins, citron, pine nuts and enough
flour to make dough easy to handle.
Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead about 5 minutes or until smooth and elastic. Place in greased bowl;
turn greased side up. Cover and let rise in warm place 1 1/2 to 2 hours or
until double. (Dough is ready if indentation remains when touched.)
Punch down dough; divide in half. Shape each half into round loaf, about 6
inches in diameter. Place each loaf in ungreased round pan, 8 × 1 1/2
inches. Cut an X shape 1/2 inch deep on top of each loaf.
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