Radio Betty Recipes

RADIO BETTY

RADIO BETTY image

Number Of Ingredients 0

Ingredients

Steps:

Did you ever listen to Betty Crocker on the radio? Many folks did. In 1924, the Betty Crocker Cooking School of the Air began on a local radio station in Minneapolis. The station was a way for Betty to help and inspire women in their quest to make a happy home for their families. The show became so popular that it began broadcasting nationally in 1927, and it even occasionally featured celebrity interviews with the likes of Cary Grant, Joan Crawford, and Clark Gable. Betty had connections! She continued to dispense advice over the air for over twenty-four years, providing millions of listeners with recipes and tips. In 1998, the program was revived in a different format, in keeping with the busy lives of today's listeners. It airs Monday through Friday in ninety-second spots and focuses on innovative, topical food themes

BERRY BETTY

Berry Betty image

The abundance of raspberries in this take on a classic American dessert give it a bright red hue.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Time 55m

Number Of Ingredients 9

Ingredients

3 cups fresh raspberries (red and golden, if available)
1 1/2 teaspoons freshly squeezed lemon juice
5 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
2 cups fresh brioche breadcrumbs (about 6 ounces)
1/3 cup packed light-brown sugar
2 tablespoons all-purpose flour
Pinch of freshly grated nutmeg
Sweetened whipped cream, for serving

Steps:

Preheat oven to 375 degrees. In a medium bowl, mix all but 1/4 cup berries with lemon juice, and set aside to macerate. Brush four 6-ounce ramekins with 1 tablespoon butter; coat inside of each with granulated sugar, and set aside.
In a small bowl, combine breadcrumbs with remaining 4 tablespoons butter, and set aside. Sprinkle the brown sugar, flour, and nutmeg over raspberries, and gently toss to combine. Divide one-third of breadcrumbs evenly among ramekins. Top with half the berries, and then with another third of breadcrumbs. Repeat with remaining berries and breadcrumbs. Gently press down on layers.
Bake until the crumbs are golden and berry juices are bubbling, about 20 minutes. Remove from oven, and let cool 5 minutes.
Invert ramekins onto serving plates. Remove ramekins, and top each dessert with whipped cream; garnish with reserved berries.

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