Better Homes and Gardens New Cook Book by Better Homes and GardensFeatures: Over 900 new recipes -- 1,200 in all-reflect current eating habits and lifestyles; 500 new photographs -- over 700 in all-including 60 percent more of finished food than the last edition; Dozens of new recipes offer ethnic flavours, fresh ingredients, or vegetarian appeal; Many recipes feature make-ahead directions or quick-to-the-table meals; New chapter provides recipes for crockery cookers; Efficient, easy-to-read format, with recipes categorised into 21 chapters, each thoroughly indexed for easy reference; Expanded chapter on cooking basics includes advice on food safety, menu planning, table setting, and make-ahead cooking, plus a thorough glossary on ingredients and techniques; Appliance-friendly recipes help cooks save time and creatively use new kitchen tools; Nutrition information with each recipe, plus diabetic exchanges; Contemporary food photography attracts browsers and helps cooks discover new recipes to make; Icons identify low-fat, no-fat, fast, and best-loved recipes; Every recipe tested and perfected by the Better Homes and Gardens Test Kitchen; Revised and updated cooking charts, ingredient photos, emergency substitutions, and equivalents; Respected, reliable kitchen reference with hundreds of cooking terms, tips, and techniques.
Fruit Cake/Black Cake (Eggless & Non-Alcoholic)
ZoeBakes Cakes in Better Homes & Gardens
The beauty of it is, it makes one big cake for your family, as well as three littlies for gifts. Done and done! Grease the base and sides of a deep 18cm square cake tin and 3 x 9cm square cake tins with butter and line with baking paper. Combine prune, raisin, currant, sultana, and brandy in a large bowl. Cover and stand for 2 hours, or overnight if time permits.
People won't joke about this fruitcake. They'll love its sweet taste and festive look that is perfect for Christmas, Hanukkah, Kwanzaa, Boxing Day, and New Year's. Combine flour, baking powder, and baking soda; set aside.
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Three Fruit Upside-Down Cake
Once I baked, tested and ate dozens of cakes, I went to Iowa, home of the magazine, and created the final cakes for the issue. I had such a blast baking in the Better Homes test kitchens, working with the photographers, writers, food stylists, art directors and everyone else at Meredith publishing who make these magazines come to life. Below you can see the cakes I sent them when I was developing the recipes and then the final images we created together for the magazine. Visit my instagram account to see some behind the scenes photos and videos of our photo shoot this summer. What a blast! This is a spice cake, studded with rum soaked fruit and layered with lemon curd buttercream.