BETTY BACK RECIPES

Name: Zucchini Bread
Prep time: 15 min
Total time: 3 h 25 min
Yield: 24
Ingredients: 3 cups shredded zucchini (2 to 3 medium); 1 2/3 cups sugar; 2/3 cup vegetable oil; 2 teaspoons vanilla; 4 eggs; 3 cups Gold Medal™ all-purpose or whole wheat flour; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon baking powder; 1/2 cup coarsely chopped nuts; 1/2 cup raisins, if desired

ZUCCHINI BREAD RECIPE - BETTYCROCKER.COM

Zucchini Bread Recipe - BettyCrocker.com image

If your garden has blessed you with an abundance of everyone’s favorite squash, then it’s time to get out the grater, fire up the oven and bake some loaves with this moist, tender, spice-infused easy Zucchini Bread recipe. We'll show you how to make homemade Zucchini Bread with a quick-prep recipe and tips for easily swapping veggies or adding fruit for a dash of sweetness. Master this recipe and you'll open the door to a delicious season of homegrown goodness.

Provided by Betty Crocker Kitchens

Total Time 3 hours 25 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 13

Ingredients

3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups Gold Medal™ all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired

Steps:

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 200 , CarbohydrateContent 27 g, CholesterolContent 35 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Slice, SodiumContent 230 mg, SugarContent 14 g, TransFatContent 0 g

BETTY CROCKER 1950S TUNA NOODLE CASSEROLE RECIPE - FOO…

Betty Crocker 1950s Tuna Noodle Casserole Recipe - Foo… image

Make and share this Betty Crocker 1950s Tuna Noodle Casserole recipe from Food.com.

Total Time 66 hours 50 minutes

Prep Time 0S

Cook Time 66 hours 50 minutes

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces tinkyada noodles
1 (6 ounce) can tuna, drained
1/4 cup diced green pepper
1/4 cup chopped pimiento
1 small onion, chopped
1/2 teaspoon salt
1 (11 ounce) can Campbell's Cream of Mushroom Soup
1 (4 ounce) can b&b broiled mushrooms, with juice
1 cup grated cheese

Steps:

Heat oven to 425°F.
Combine all ingredients, using only 1/2 the cheese.
Pour into buttered 1-1/2 quart baking dish.
Sprinkle with remaining cheese.
Bake 20 minutes.
NOTE: Can also top with crushed corn flakes for crunch.

Nutrition Facts : Calories 467.2, FatContent 17, SaturatedFatContent 6.8, CholesterolContent 82.1, SodiumContent 1295.7, CarbohydrateContent 52.5, FiberContent 2.7, SugarContent 3.8, ProteinContent 26.2

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