The_Ultimate_Cake_Mix_Cookie_Book_More_Than_375_Delectable_Cookie_Recipes_That_Begin_with_a_Box_of_Cake_Mix

More documents

Recommendations

Info

PREHEAT OVEN TO 350°FMAKES 4 DOZEN COOKIESCOOKIE SHEETS, GREASED OR LINED WITH PARCHMENT PAPER1 (18.25-ounce) package lemon cake mix1/2 cup vegetable oil1/2 cup orange marmalade1 large egg1. Place the cake mix, oil, marmalade, and egg in a large bowl. Blend withelectric mixer set on low speed for 1 minute until blended.2. Drop by tablespoonfuls, 2 inches apart, onto prepared cookie sheets.3. Bake 9 to 12 minutes or until edges are firm and center is just barely setwhen lightly touched. Cool 1 minute on sheets, then remove cookies withspatula to wire racks to cool completely.VARIATIONS for Marmalade-Lemon CookiesMARMALADE-SPICE COOKIES: Prepare as directed but use a spice cakemix in place of the lemon cake mix and add 1 teaspoon pumpkin pie spice orground cinnamon.DOUBLE-CHOCOLATE MARMALADE COOKIES: Prepare as directedbut use a devil’s food cake mix. If desired, mix in 1 cup miniature semisweetchocolate chips with a wooden spoon.APRICOT-LEMON COOKIES: Prepare as directed but use apricot jam inplace of the marmalade.Cake Mix DEVIL’S FOODRASPBERRY-CHOCOLATE COOKIESIt’s easy to understand why certain flavor combinations become classics—nomatter the season or the reason, they please one and all. Case in point:
raspberry and chocolate. I’ve made it easy to enjoy anytime with this quick andeasy cookie that has raspberry jam stirred right into the batter.PREHEAT OVEN TO 350°FMAKES 4 DOZEN COOKIESCOOKIE SHEETS, GREASED OR LINED WITH PARCHMENT PAPER1 (18.25-ounce) package devil’s food cake mix1/2 cup vegetable oil1/2 cup seedless raspberry jam1 large egg1/4 teaspoon almond extract1 cup miniature semisweet chocolate chips1. Place the cake mix, oil, raspberry jam, egg, and almond extract in a largebowl. Blend with electric mixer set on low speed for 1 minute untilblended. Mix in the chocolate chips with a wooden spoon.2. Drop by tablespoonfuls, 2 inches apart, onto prepared cookie sheets.3. Bake 9 to 12 minutes or until edges are firm and center is just barely setwhen lightly touched. Cool 1 minute on sheets, then remove cookies withspatula to wire racks to cool completely.Cake Mix STRAWBERRYCHOCOLATE-COVERED STRAWBERRYCOOKIESIf ever there was a Valentine’s Day cookie, this is it. Tasting like soft, miniaturestrawberry cakes, these pretty-in-pink cookies get gorgeous with a drizzle ofmelted chocolate.PREHEAT OVEN TO 350°FMAKES 4 DOZEN COOKIES
Page 4 and 5:
Copyright © 2005, 2011 by Camilla
Page 6 and 7:
To Nick, my favorite cookie monster
Page 8 and 9:
forewordAs this new edition of The
Page 10 and 11:
introductionIt’s always a good ti
Page 12 and 13:
advance preparation is needed, set
Page 14 and 15:
Metal pastry scraper (the ideal too
Page 16 and 17:
cracker crumbs may be used. Look fo
Page 18 and 19:
change in heat allows the cocoa but
Page 20 and 21:
1/8 teaspoon cornstarch in a food p
Page 22 and 23:
SPICESAll of the recipes in this bo
Page 24 and 25:
produce different results, and why,
Page 26 and 27:
in this book in a toaster oven. The
Page 28 and 29:
1/4 cup = 1/2 stick = 4 tablespoons
Page 30 and 31:
slightly longer baking time than on
Page 32 and 33:
lid. For delicate, crisp cookies, s
Page 34 and 35:
Cake Mix WHITECHOCOLATE CHIP COOKIE
Page 36 and 37:
1 1/4 cups mayonnaise (not reduced
Page 38 and 39:
PREHEAT OVEN TO 350°FMAKES 4 1/2 D
Page 40 and 41:
1. Place the cake mix, oil, and egg
Page 42 and 43:
Old-fashioned oats will produce a m
Page 44 and 45:
browned. Cool 5 minutes on sheets,
Page 46 and 47:
1 (18.25-ounce) package white cake
Page 48 and 49:
3. Bake 10 to 13 minutes or until j
Page 50 and 51:
Cake Mix DEVIL’S FOODBLACK BEAUTI
Page 52 and 53:
These cake-like cookies, with their
Page 54 and 55:
VARIATION for Giant Double-Peanut-B
Page 56 and 57:
Cake Mix SPICEICED APPLESAUCE-OATME
Page 58 and 59: Cake Mix WHITENO-BAKE PEANUT BUTTER
Page 60 and 61: COOKIE SHEETS, GREASED OR LINED WIT
Page 62 and 63: 2 large eggs1 teaspoon pumpkin pie
Page 64 and 65: Cake Mix WHITEAPRICOT-COCONUT COOKI
Page 66 and 67: 1 (18.25-ounce) package yellow cake
Page 68 and 69: bowl with an electric mixer set on
Page 70 and 71: until blended. Mix in the blueberri
Page 72 and 73: 2. Drop by tablespoonfuls, 2 inches
Page 74 and 75: BANANA SPLIT CRUNCH COOKIESAll the
Page 76 and 77: 1 large egg1 cup candied mixed frui
Page 78 and 79: and chocolate chips with a wooden s
Page 80 and 81: CARAMEL CHOCOLATE CHIP COOKIESChoco
Page 82 and 83: transformed by the oven’s heat, r
Page 86 and 87: COCONUT, CASHEW, AND WHITE CHOCOLAT
Page 88 and 89: 1/4 cup light olive oil or vegetabl
Page 90 and 91: oats with a wooden spoon.2. Drop th
Page 92 and 93: 1. Mix the cake mix, melted butter,
Page 94 and 95: 2 teaspoons ground ginger1 teaspoon
Page 96 and 97: Cake Mix WHITEGRANOLA CHOCOLATE CHU
Page 98 and 99: DOUBLE-CHOCOLATE OATMEAL JUMBLESWhe
Page 100 and 101: section of the grocery store, selec
Page 102 and 103: Icing2 cups confectioners’ sugar1
Page 104 and 105: VARIATION for Mint Julep CookiesCHO
Page 106 and 107: Cake Mix WHITEORANGE, CHOCOLATE CHI
Page 112 and 113: 2 large eggs1 teaspoon vanilla extr
Page 114 and 115: sheets. Sprinkle tops of cookies wi
Page 116 and 117: PRALINE COOKIESThis is one great co
Page 118 and 119: Cake Mix WHITERICOTTA COOKIESSimila
Page 120 and 121: RUM-RAISIN COOKIESEnhanced with the
Page 122 and 123: toothsome chewiness, a delicious fo
Page 124 and 125: It’s difficult not to demolish th
Page 126 and 127: TIPSY CHOCOLATE CHEWSThese cookies
Page 128 and 129: PREHEAT OVEN TO 375°FMAKES 4 DOZEN
Page 130 and 131: MAKES 4 DOZEN COOKIESCOOKIE SHEETS,
Page 132 and 133: 1. Mix the milk and coffee powder i
Page 134 and 135: Cake Mix WHITEICE CREAM MACAROONSYo
Page 136 and 137: Here I’ve given chocolate chip co
Page 138 and 139: Cake Mix WHITEFIBER-WONDERFUL COOKI
Page 140 and 141: I have an increasing number of frie
Page 142 and 143: Cake Mix WHITE, CHOCOLATE, DEVIL’
Page 144 and 145: Cake Mix WHITEORANGE, DATE, AND WAL
Page 146 and 147: 1 (18.25 ounce) package white cake
Page 148 and 149: speed until blended and smooth. Spr
Page 150 and 151: 1/2 cup (1 stick) butter, softened1
Page 152 and 153: 1 (18.25-ounce) package white cake
Page 154 and 155: PREHEAT OVEN TO 350°FMAKES 3 DOZEN
Page 156 and 157: 1 cup (2 sticks) butter, melted3 cu
Page 158 and 159:
1/2 cup sugar1 teaspoon vanilla ext
Page 160 and 161:
2 large eggs2 tablespoons whole or
Page 162 and 163:
1 (18.25-ounce) package devil’s f
Page 164 and 165:
9-INCH SQUARE BAKING PAN, GREASED O
Page 166 and 167:
Cake Mix YELLOWGRAHAM CRACKER BARSH
Page 168 and 169:
Cake Mix WHITETROPICAL PINEAPPLE AN
Page 170 and 171:
Cake Mix WHITEDRIED BLUEBERRY AND L
Page 172 and 173:
of cheesecake and raspberry. Try cu
Page 174 and 175:
Cashews are an oft-overlooked nut i
Page 176 and 177:
MAKES 3 DOZEN BARS13 x 9-INCH BAKIN
Page 178 and 179:
1 1/2 cups packed light brown sugar
Page 180 and 181:
2 teaspoons vanilla extract1 (16-ou
Page 182 and 183:
PREHEAT OVEN TO 350°FMAKES 3 DOZEN
Page 184 and 185:
about 10 minutes. Rinse with cool w
Page 186 and 187:
Pat evenly into prepared pan.2. Bea
Page 188 and 189:
1 (8-ounce) package cream cheese, s
Page 190 and 191:
Page 192 and 193:
Cake Mix YELLOWBLUEBERRY KUCHEN BAR
Page 194 and 195:
remaining 1/2 cup almonds.3. Bake a
Page 196 and 197:
2. Press dough into prepared pan. I
Page 198 and 199:
bowl with a wooden spoon until blen
Page 200 and 201:
Cake Mix CARROT or SPICECARROT CAKE
Page 202 and 203:
cake mix and use 1 cup miniature se
Page 204 and 205:
into bars.VARIATIONS for Chocolate
Page 206 and 207:
Everyone who loves the combination
Page 208 and 209:
are.PREHEAT OVEN TO 350°FMAKES 3 D
Page 210 and 211:
Surprise your favorite apple aficio
Page 212 and 213:
Page 214 and 215:
PAGE 16)1 (18.25-ounce) package dev
Page 216 and 217:
CHOCOLATE AND SOUR CREAM BARSSurren
Page 218 and 219:
13 x 9-INCH BAKING PAN, GREASED OR
Page 220 and 221:
1 (18.25-ounce) package yellow cake
Page 222 and 223:
2 large eggs1 (14-ounce) can sweete
Page 224 and 225:
1. Mix the cake mix, eggs, 2/3 cup
Page 226 and 227:
1 tablespoon fresh lemon juice1 (12
Page 228 and 229:
good results). The only other items
Page 230 and 231:
coconut.Cake Mix YELLOWMAGIC COOKIE
Page 232 and 233:
minutes until blended. Press into p
Page 234 and 235:
1/2 cup (1 stick) butter1. Mix the
Page 236 and 237:
PEANUT BRITTLE BARSThis satisfying,
Page 238 and 239:
Cake Mix CHOCOLATE or YELLOWPEANUT
Page 240 and 241:
Cake Mix YELLOWPECAN PIE BARSThese
Page 242 and 243:
2. Meanwhile, beat the cream cheese
Page 244 and 245:
Page 246 and 247:
2 tablespoons confectioners’ suga
Page 248 and 249:
Page 250 and 251:
3/4 cup apple butter, divided1 larg
Page 252 and 253:
with electric mixer on medium speed
Page 254 and 255:
1/2 cup (1 stick) butter, melted1/3
Page 256 and 257:
1/2 cup (1 stick) butter, melted3 l
Page 258 and 259:
1 (5-ounce) can (2/3 cup) evaporate
Page 260 and 261:
raisins or dates. Press dough in pa
Page 262 and 263:
High 60 to 90 seconds, stirring aft
Page 264 and 265:
reserved cake mix mixture and sprin
Page 266 and 267:
at least 3 hours before serving. Cu
Page 268 and 269:
Peanut butter and toasted marshmall
Page 270 and 271:
Page 272 and 273:
1 cup salted mixed nuts, roughly ch
Page 274 and 275:
3. Bake 30 to 35 minutes or until f
Page 276 and 277:
MARGARITA BARSSpoil the over-twenty
Page 278 and 279:
a mallet or rolling pin. Open the b
Page 280 and 281:
pistachios with a wooden spoon. Spr
Page 282 and 283:
Cake Mix WHITEHAZELNUT BLONDIESA tr
Page 284 and 285:
13 x 9-INCH BAKING PAN, GREASED OR
Page 286 and 287:
1/3 cup applesauce1/3 cup molasses1
Page 288 and 289:
and chocolate chips.2. Drizzle cond
Page 290 and 291:
Cake Mix CHOCOLATE FUDGEFAVORITE CH
Page 292 and 293:
Cake Mix ANY FLAVORWHIPPERSNAPPERS
Page 294 and 295:
In other words, perfect.PREHEAT OVE
Page 296 and 297:
1/3 cup butter, softened1 large egg
Page 298 and 299:
1/4 cup granulated sugar1. Place th
Page 300 and 301:
until blended (dough will be stiff)
Page 302 and 303:
garnish: chopped, roasted, salted p
Page 304 and 305:
cream cheese frosting. Add 1 teaspo
Page 306 and 307:
sprinkle with raisins or cranberrie
Page 308 and 309:
Cake Mix DEVIL’S FOODCOOKIES-AND-
Page 310 and 311:
NUTTY JAM THUMBPRINTSThumbprint coo
Page 312 and 313:
DOUBLE-LEMON THUMBPRINTSSinking you
Page 314 and 315:
PREHEAT OVEN TO 375°FMAKES 3 1/2 D
Page 316 and 317:
1/4 cup (1/2 stick) butter, softene
Page 318 and 319:
Page 320 and 321:
dark golden. Cool 1 minute on sheet
Page 322 and 323:
Page 324 and 325:
APRICOT-ALMOND BISCOTTIMy afternoon
Page 326 and 327:
CAFÉ BRÛLOT BISCOTTICafé Brûlot
Page 328 and 329:
LEMON POPPY SEED BISCOTTIPoppy seed
Page 330 and 331:
Cake Mix WHITEWHITE CHOCOLATE AND C
Page 332 and 333:
sheet on cooling rack 15 minutes.4.
Page 334 and 335:
Cake Mix BUTTER PECANBUTTER PECAN B
Page 336 and 337:
HAZELNUT BISCOTTIHazelnuts were dif
Page 338 and 339:
dark golden. Cool 1 minute on sheet
Page 340 and 341:
sheet on cooling rack 15 minutes.4.
Page 342 and 343:
3. Bake 12 to 15 minutes or until e
Page 344 and 345:
Even if you’re not an eggnog afic
Page 346 and 347:
CHOCOLATE-WHISKEY WHOOPIESPull out
Page 348 and 349:
CARAMEL LATTE WHOOPIESThe oh-so-pop
Page 350 and 351:
Cake Mix LEMONLEMON BUTTERMILK WHOO
Page 352 and 353:
CHOCOLATE-PEPPERMINT WHOOPIESThese
Page 354 and 355:
Cake Mix SPICEPUMPKIN WHOOPIES WITH
Page 356 and 357:
CHOCOLATE CHIP COOKIE WHOOPIESFor c
Page 358 and 359:
FILLINGCranberries and oranges are
Page 360 and 361:
lemon extract or 1 1/2 teaspoons gr
Page 362 and 363:
to 2 minutes until blended. Mix in
Page 364 and 365:
Page 366 and 367:
VARIATION for Fresh Orange Madelein
Page 368 and 369:
1. Place the cake mix, melted butte
Page 370 and 371:
1. Place the cake mix, 1 cup peanut
Page 372 and 373:
1. Mix the cake mix, melted butter,
Page 374 and 375:
3. Cut rolls into 1/4-inch slices w
Page 376 and 377:
cookie sheets. Flatten dough balls
Page 378 and 379:
roll in sugar, then place on ungrea
Page 380 and 381:
LEMON CORNMEAL COOKIESBright with a
Page 382 and 383:
CAPPUCCINO CRINKLESHere old-fashion
Page 384 and 385:
Page 386 and 387:
Pure maple syrup is best here, but
Page 388 and 389:
COOKIE SHEETS, UNGREASED OR LINED W
Page 390 and 391:
1. Mix the cake mix, butter, and eg
Page 392 and 393:
3. Cut rolls into 1/4-inch slices w
Page 394 and 395:
cake mix in place of yellow cake mi
Page 396 and 397:
VARIATIONS for Vanilla Chip Cookies
Page 398 and 399:
MACADAMIA-LEMON COOKIESButtery cook
Page 400 and 401:
They are revered for their rich ble
Page 402 and 403:
MAKES 3 1/2 DOZEN COOKIESCOOKIE SHE
Page 404 and 405:
1 large egg1 1/2 cups chopped hazel
Page 406 and 407:
blended.2. Place the sugar in mediu
Page 408 and 409:
sheets, then remove cookies with sp
Page 410 and 411:
Cake Mix LEMONLEMON CRISPIESBright
Page 412 and 413:
Gingerbread SoftiesCrispy Rice and
Page 414 and 415:
Peanut Butter Fudge BarsCake Balls/
Page 416 and 417:
chocolate, and chocolate—every op
Page 418:
about the authorCamilla V. Saulsbur
show all

The_Ultimate_Cake_Mix_Cookie_Book_More_Than_375_Delectable_Cookie_Recipes_That_Begin_with_a_Box_of_Cake_Mix

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?