The_Ultimate_Cake_Mix_Cookie_Book_More_Than_375_Delectable_Cookie_Recipes_That_Begin_with_a_Box_of_Cake_Mix

More documents

Recommendations

Info

1/4 cup = 1/2 stick = 4 tablespoons = 2 ounces1/2 cup = 1 stick = 1/4 pound = 4 ounces1 cup = 2 sticks = 1/2 pound = 8 ounces2 cups = 4 sticks = 1 pound = 16 ouncesMEASURING CREAM CHEESELike sticks of butter, bricks of cream cheese are typically packaged withmarkings on the wrapper indicating tablespoon and cup measurements. Use asharp knife to cut off the amount needed for a recipe.MEASURING SPICES, SALT, BAKING POWDER, ANDBAKING SODAUse the standard measuring spoon size specified in the recipe and be sure thespoon is dry when measuring. Fill a standard measuring spoon to the top andlevel with a spatula or knife. When a recipe calls for a dash of a spice or salt, useabout one-sixteenth of a teaspoon. A pinch is considered to be the amount of saltthat can be held between the tips of the thumb and forefinger, and is alsoapproximately one-sixteenth of a teaspoon.MEASURING NUTSSpoon nuts into a dry measuring cup to the top. Four ounces of whole nuts is theequivalent of 1 cup chopped nuts.MEASURING EXTRACTS AND FLAVORINGSFill the standard measuring spoon size specified in the recipe to the top, beingcareful not to let any spill over. It’s a good idea to avoid measuring extracts orflavorings over the mixing bowl because the spillover will go into the bowl andyou will not know the amount of extract or flavoring you have added.MAKING, BAKING, AND STORING
COOKIESPREHEATING THE OVENFor perfectly baked cookies, preheat the oven, which takes about 10 to 15minutes, depending on your oven.CENTER OF THE OVENIf baking just one sheet or pan of cookies at a time, place it on a rack set in thecenter of the oven and change from back to front halfway through the bakingcycle. Leave at least 2 inches of space on all sides between the edge of the sheetand the oven walls for proper air circulation.FOIL-LINE YOUR BAKING PANSLining baking pans with aluminum foil is a great way to avoid messy cleanupwhenever you bake bar cookies and brownies. Doing so also makes it easy toremove the entire batch of brownies or bars from the pan, making the cutting ofperfectly uniform squares and bars a snap.When bars are cool or nearly cool, simply lift them out of the pan, peel backthe foil, and cut. Foil-lining is also a boon during holiday baking seasons,allowing for the production of multiple batches of bars and brownies in no time,with virtually no cleanup.Foil-lining is simple. Begin by turning the pan upside down. Tear off a pieceof aluminum foil longer than the pan, and shape the foil over the pan. Carefullyremove the foil and set aside. Flip the pan over and gently fit the shaped foil intothe pan, allowing the foil to hang over the sides (the overhanging ends will workas “handles” when the brownies or bars are removed).TWO COOKIE SHEETS AT A TIME: SWITCH THE RACKSIt’s okay to bake more than one sheet of cookies at a time. Use the upper andlower thirds of the oven, reversing sheets from upper to lower and front to backabout halfway through the baking period to ensure even baking. Even the bestovens can build up hot spots in certain areas.Keep in mind, too, that two sheets of cookies in the oven may require a
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 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 84 and 85:
COOKIE SHEETS, GREASED OR LINED WIT
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 108 and 109:
PREHEAT OVEN TO 350°FMAKES 4 DOZEN
Page 110 and 111:
COOKIE SHEETS, GREASED OR LINED WIT
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:
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:
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:
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

Create successful ePaper yourself

Delete template?

Save as template?