Recipes for "betty"

In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.

Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.

Make a single layer of vanilla wafers in the bottom of a 9x13-inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.

Make the dough: Whisk warm water and yeast together in a bowl. Sprinkle 1 teaspoon sugar over top and whisk until well incorporated. Set aside until yeast softens and begins to form a creamy foam, 10 to 20 minutes.

Combine warm milk, 2/3 cup sugar, 2/3 cup melted butter, eggs, and salt in the bowl of a stand mixer. Add yeast mixture and mix until all ingredients are incorporated. Mix in 4 cups flour on medium speed until dough is completely smooth, about 5 minutes.

Transfer dough to a large bowl. Knead remaining 4 cups flour into dough with your hands until dough is slightly stiff and sticky, about 10 minutes.

Grease another large bowl. Place dough into the greased bowl and turn to coat. Cover with plastic wrap and let dough rise in a warm place until doubled in size, about 1 1/2 hours.

Remove plastic wrap from the bowl and punch down dough. Set dough aside to rest for 5 minutes.

While the dough is resting, make the filling: Mix pecans, sugar, and cinnamon together in a bowl.

Roll dough out onto a well-floured surface, forming a 15x20-inch rectangle. Brush the entire surface with remaining 1/2 cup melted butter, then sprinkle filling mixture over top. Starting at the long end, tightly roll dough over filling and pinch the edges together to seal. Use dental floss to cut roll into 18 pieces.

Prepare the baking dish: Brush melted butter over the bottom of a 9x13-inch baking dish, then sprinkle sugar over melted butter.

Arrange cinnamon rolls, cut-sides up and close together, in the prepared baking dish. Let rise in a warm place for 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake rolls in the preheated oven until golden brown, 25 to 30 minutes.

While the rolls are baking, make the glaze: Beat confectioners' sugar, melted butter, vanilla, and maple extract in a bowl until smooth. Drizzle over warm cinnamon rolls.

1. Preheat the oven to 350 degrees F. Grease an 8 or 9-inch ovenproof skillet or baking pan. In a large bowl, toss the blueberries with 1/2 cup sugar, lemon juice, and salt. In a separate bowl, mix the crumbs with the melted butter and 3 tablespoons sugar.

2. Layer half the blueberries into the prepared skillet. Top with one-third of the bread crumb mixture. Layer the remaining blueberries over the top. Finish with the remaining crumbs.

3. Transfer the skillet to the oven and bake for 45-50 minutes, until the top is golden and the edges are bubbling. Remove the skillet from the oven and let it cool for 10 minutes before serving the brown betty with ice cream or heavy cream.

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie plate.

Mound apples in the prepared pie plate. Sprinkle with orange juice.

Mix together sugar, flour, cinnamon, nutmeg, and salt in a large bowl.

Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs.

Scatter streusel over apples.

Bake in the preheated oven until streusel is browned and filling is hot, about 40 to 45 minutes. It will thicken as it cools; serve warm.

Place apples in a slow cooker.

Toss bread, sugar, cinnamon, nutmeg, and salt together in a medium bowl. Sprinkle evenly over apples; drizzle with melted butter.

Cover and cook on Low for 3 hours, or until apples are tender.

Preheat the oven to 350 degrees F (175 degrees C).

Spread apple pie filling on the bottom of a 9x13-inch baking pan. Sprinkle sugar and cinnamon on top.

Mix flour, brown sugar, margarine, and baking powder in a large bowl to make a soft dough. Spoon dough over apple filling.

Bake in the preheated oven until crust is golden, about 1 hour. Let cool for 15 minutes before cutting.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish with shortening.

Mix apples, white sugar, and cinnamon together in a bowl. Spread in the bottom of the baking dish.

Combine brown sugar, self-rising flour, oats, and vegetable oil in a large bowl. Crumble over apples in the baking dish.

Bake in the preheated oven until top is crisp and golden, 30 to 45 minutes.

Toss rhubarb, sugar, and cinnamon together in a bowl. Add 2 cups bread cubes; toss to coat. Transfer to an ungreased 2-quart microwave-safe baking dish. Top with remaining 2 cups bread cubes; drizzle with melted butter.

Microwave on full power until rhubarb is tender, about 12 minutes. Serve warm.

Beat butter, sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Sift flour, cream of tartar, baking soda, and salt together in a separate bowl; mix, 1 cup at a time, into creamed butter mixture until dough is just mixed. Form dough into 1-inch-thick disks and place on a plate; chill in refrigerator, 2 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C).

Roll disks into desired thickness on a lightly floured work surface using a floured rolling pin. Arrange dough on a baking sheet.

Bake in the preheated oven until cookies are just starting to turn golden brown, 7 to 10 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Mix rhubarb with 2 cups sugar in a large bowl and spread into the prepared baking dish; sprinkle rhubarb with raisins.

Beat vegetable shortening with 2/3 cup sugar in a bowl; beat in eggs, one at a time, followed by vanilla extract. Whisk flour, baking powder, and salt together in another bowl. Gradually stir the flour mixture into the wet ingredients, alternating with milk, to form a smooth batter. Spread batter over fruit in baking dish.

Bake in the preheated oven until rhubarb filling is bubbling and topping is set and golden brown, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Mix flour, pineapple, 1 1/2 cups white sugar, oil, egg whites, baking soda, and salt together in a bowl; pour into a 9x13-inch baking dish.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes.

Heat 2/3 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil. Stir 1/2 cup sugar mixture into egg yolks until egg yolks are warmed. Stir egg yolk mixture back into saucepan with sugar mixture; bring to a boil and cook, stirring often, until reduced and thickened, at least 7 minutes. Pour hot mixture over cake. Set cake aside to cool until set, at least 4 hours.