Glazed Lemon Pound Cake

Glazed Lemon Pound Cake

Enjoy this pound cake made using Original Bisquick® mix - a delightful dessert with a lemon twist.

Prep Time: 15 Minutes Total Time
2:15 Hrs:Mins Makes
12 servings

Cake
2 1/2 cups Original Bisquick® mix
2/3 cup granulated sugar
1/4 cup butter or margarine, melted
3 eggs
3/4 cup milk
1 teaspoon vanilla
3 tablespoons grated lemon peel

Glaze
1/2 cup powdered sugar
1 tablespoon lemon juice

Heat oven to 325°F. Spray bottom only of 9x5-inch loaf pan with baking spray with flour. In large bowl, beat all cake ingredients except lemon peel with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Pour into pan.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of cake from pan with metal spatula. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
In small bowl, mix powdered sugar and lemon juice with spoon until smooth. Drizzle glaze over cake.
Makes 12 servings

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Glazed Lime Pound Cake: Substitute 3 tablespoons grated lime peel and 1 tablespoon lime juice for the lemon.

Nutrition Information:
1 Serving (1 Serving)Calories 230(Calories from Fat 80),Total Fat 9g(Saturated Fat 4g,Trans Fat 1g),Cholesterol 65mg;Sodium 360mg;Total Carbohydrate 34g(Dietary Fiber 0g,Sugars 18g),Protein 4g;Percent Daily Value*:Calcium ;Exchanges:1 Starch;0 Fruit;1 1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.

Impossibly Easy Raspberry Swirl Cheesecake

Impossibly Easy Raspberry Swirl Cheesecake

Doesn't this look yummy!!

Try this cheesecake recipe made with Original Bisquick® mix from Betty Crocker.
Prep Time: 10 minTotal Time: 5 hours 45 minMakes: 8 servings

1/4 cup milk
2 teaspoons vanilla
2 eggs
3/4 cup sugar
1/4 cup Original Bisquick® mix
2 packages (8 oz each) cream cheese, cut into 16 pieces and softened
1 cup fresh raspberries
2 tablespoons sugar

1. Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, 3/4 cup sugar and the Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.

2. In same blender, place 1/2 cup of the raspberries and 2 tablespoons sugar. Cover; blend on high speed 15 to 20 seconds or until smooth. Drop blended raspberry sauce by teaspoonfuls on top of cream cheese mixture. With a wooden skewer or toothpick, swirl sauce into cream cheese mixture.

3. Bake 28 to 32 minutes or until about 2 inches of edge of pie is set while center is still soft and wiggles slightly. Cool completely at room temperature, about 1 hour.

4.Refrigerate at least 4 hours. Garnish with remaining 1/2 cup raspberries. Store in refrigerator.
High Altitude (3500-6500 ft): Bake 30 to 34 minutes.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Nutrition Information:
1 Serving: Calories 340 (Calories from Fat 200); Total Fat 22g (Saturated Fat 13g, Trans Fat 1/2g); Cholesterol 115mg; Sodium 230mg; Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 24g); Protein 7g Percent Daily Value*: Vitamin A 15%; Vitamin C 4%; Calcium 6%; Iron 6% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 3 1/2 Fat Carbohydrate

Banana-Coconut Cream Dessert

Banana-Coconut Cream Dessert
Betty Crocker Bisquick II Cookbook shares a recipe! An easier-than-pie dessert reminiscent of banana cream pie. Mmm!

Prep Time: 15 min
Total Time: 2 hours 0 min
Makes: 16 servings

2 cups Original Bisquick® mix
2 tablespoons sugar
1/4 cup firm butter or margarine
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 3/4 cups milk
2 medium bananas, sliced
2 cups whipped cream
1/2 cup toasted shredded coconut

1. Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
2. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
3. Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.
High Altitude (3500-6500 ft) No changes.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success: Chill for at least 1 hour to develop the flavors.
Do-Ahead Tip: Make this dessert first thing in the morning, and it will be ready and waiting for a special dinner.

Nutrition Information: 1 Serving: Calories 205 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 6 g); Cholesterol 25 mg; Sodium 350 mg; Total Carbohydrate 24 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 6 %; Iron 2 % Exchanges: 1 Starch; 1