Ready Set Bake: Betty Crocker Fall Magazine 2010

Doesn’t This Cover Just Scream Halloween?

The Betty Crocker Fall Baking Magazine is set to go on sale September 7, 2010.

It’s not even officially Summer yet, and we should be thinking about backyard BBQs and the upcoming 4th of July Holiday!

I’ve been contacted by My Blog Spark on behalf of Betty Crocker to help choose the cover of their Fall Baking Magazine Cookbook! I always look forward to their seasonal cookbooks, and have quite a collection over the years.

There are four magazine covers that are up for the vote: Red Velvet Whoopie Pies, Jack-o´-Lantern Cake Pops, Ginger-Cherry-Pear Crisp with Oatmeal Topping and Bakerella, the queen of cupcake pops

In the upcoming issue of the Betty Crocker Fall Baking Magazine there will be 74 recipes cards with perforations so you can tear them out and put in your recipe box. These recipes include:

* Exclusive recipes like Jack-o´-Lantern Cake Pops from Bakerella, the queen of cupcake pops
* Whoopie Pies in new flavors like Pumpkin Whoopie Pies and Red Velvet Whoopie Pies
* Pecan-Bourbon Crunch Italian Cream Cups, the grand prize winner from our Celebrate the Season Fall Baking Contest +14 other winners, submitted by home cooks
* Pumpkin Swirl Brownies, Peanut Butter Rocky Road Brownies plus lunch box cookies
* Great-tasting apple desserts-Easy Apple-Cranberry Dessert Squares, Cinnamon Apple Berry Crisp and Brown Sugar Spice Cake with Caramelized Apples
* Plus spooktacular treats like Pull-Apart Spiderweb, Candy Corn Roll-Up Cookies, Chocolate Bat Cookies and Peanut Butter Spider Cookies
* All recipes have been thoroughly tested and tasted in the Betty Crocker Test Kitchens and are accompanied by a color photo and complete nutrition information.

The cover receiving the most votes will be featured on the issue of the magazine which goes on sale September 7.

I’d like to share my favorite Beer Cheese Spread recipe with you. It’s perfect for crisp afternoon Fall Football Tailgating parties!

Beer Cheese Spread

This is a great cheese spread that’s quick and easy to prepare. Wynkoop suggests using its Railyard Ale in the spread, but any full-bodied ale can be used. Its strong flavor can enough to stand up to the biggest, hoppiest beers, even a barley wine. Serve it with crackers, warm pretzels or beer bread.

6 ounces cream cheese, softened
6 ounces blue cheese, crumbled
12 ounces sharp white cheddar cheese, grated
1/4 cup minced green onions
1 teaspoon paprika
1/2 teaspoon celery seed
1/2 teaspoon ground black pepper
1/2 teaspoon Tabasco sauce
1/2 cup ale

1. Combine all ingredients except beer in the bowl of a food processor or electric mixer. Mix or blend until everything is well incorporated.
2. Slowly add beer while processor or mixer is running. Place mixture into a crock or serving bowl, and chill for at least 2 hours.

Yield: 1-1/2 pounds

Recipe Courtesy of: Wynkoop Brewing Co., Denver, Colo.