Quick Cake Mix Cookies or Fruit Cakes
In a pinch use a cake-mix or other such pre-mixes to make cookies or, even fruit cakes by adding in such dried fruits, nuts or, bananas, carrots, raisins, chips, coconut, protein, fiber, etc. It's very efficient, cost effective and make mixes more healthy. Add in flax seed oil as an egg replacement or, mayo in place of eggs.
Did you know you could add in mayo instead of the oil and get a softer cookie? Or, just add in 2 tbl of yogurt, zucchini, graded apples, or carrots i.e. will also add in moisture. These moist mayo choc. cookies will taste better the next day. Your basics is the adding in of margarine if your vegan (oil) and use no water.
My mother-in-law uses to bake banana bread with a yellow cake mix by adding in a banana, nuts, and bit less-more liquid. Add in fiber with flax seed etc. and, it goes on... just use your imagination.
I collect recipes that are handy to have in an emergency. Cake mixes can be bought on sale are cheaper to make than buying from a bakery, or, from scratch, or from expensive cookie mixes; adjust and add in bit of oatmeal, peanut-chocolate chips, coconut or fiber even a bit of whole wheat by the tablespoons until the dough suits your tastes of the raw dough, especially if the mix may have too much sugar. If you are adding frosting's, always cut the sugar when ever possible.
As you go along with this method/idea you’ll get quite proficient at making these cookies from a box,, buying it on sale. To store for a long time then, freeze boxes of cake mixes in a large plastic bag in over night then take out + store for an emergency event. Best secret-No weevil either.
In a pinch use a cake-mix or other such pre-mixes to make cookies or, even fruit cakes by adding in such dried fruits, nuts or, bananas, carrots, raisins, chips, coconut, protein, fiber, etc. It's very efficient, cost effective and make mixes more healthy. Add in flax seed oil as an egg replacement or, mayo in place of eggs.
My mother-in-law uses to bake banana bread with a yellow cake mix by adding in a banana, nuts, and bit less-more liquid. Add in fiber with flax seed etc. and, it goes on... just use your imagination.
I collect recipes that are handy to have in an emergency. Cake mixes can be bought on sale are cheaper to make than buying from a bakery, or, from scratch, or from expensive cookie mixes; adjust and add in bit of oatmeal, peanut-chocolate chips, coconut or fiber even a bit of whole wheat by the tablespoons until the dough suits your tastes of the raw dough, especially if the mix may have too much sugar. If you are adding frosting's, always cut the sugar when ever possible.
As you go along with this method/idea you’ll get quite proficient at making these cookies from a box,, buying it on sale. To store for a long time then, freeze boxes of cake mixes in a large plastic bag in over night then take out + store for an emergency event. Best secret-No weevil either.
For good cooking sense, when they raise at their peak in the oven continue to bake a few minutes more and let them finish baking on top of the stove on baking sheets.
Two, never leave the kitchen when cookies are in the oven. It's a cookie-baker's golden rule.
Three always have a timer.
Four, Cool then remove to a paper product such as towel, paper sack, newspaper, tea towel, or rack.
to absorbing any excess oil.
Five for a nice tan crust always use baking papers/sheets or, never let aluminum pans get to dark. This will cause the crust of the cookie to become too dark. Glass is good to cook on and special pan are now available. Six, Some cookies need a Pam cooking spray, however too much oil will give you a too dark crust on the bottom.
Seven, Make a dough-roll of any left overs in wax paper or store in plastic for about a dozen cookies to cook for another time. Or, freeze them on old cookies sheets in the freezer. Then after frozen take them off while still frozen and store them in plasitc, so not to over-eat them at one time. It will be easy to pop a few in for children for after school snacks.
You can use any cake mix flavor, add more chocolate to a cheaper cake mixes, buy at health food stores or non-gluten styles.
Tip: Buy up at the dollar stores on sugar cookie mixes because it's my basic's mix for all the above suggestions to any of these methods of baking semi home made boxed cookies.
Vanilla Dough:
1 (18.25-ounce) box white cake mix
1/3 cup oil
4 tablespoons butter, melted (or, skip the oil and butter and one cube of margarine or shortening)
1 egg, beaten to blend
1 teaspoon pure vanilla extract
3/4 cup chopped walnuts, lightly toasted
Two, never leave the kitchen when cookies are in the oven. It's a cookie-baker's golden rule.
Three always have a timer.
Four, Cool then remove to a paper product such as towel, paper sack, newspaper, tea towel, or rack.
to absorbing any excess oil.
Five for a nice tan crust always use baking papers/sheets or, never let aluminum pans get to dark. This will cause the crust of the cookie to become too dark. Glass is good to cook on and special pan are now available. Six, Some cookies need a Pam cooking spray, however too much oil will give you a too dark crust on the bottom.
Seven, Make a dough-roll of any left overs in wax paper or store in plastic for about a dozen cookies to cook for another time. Or, freeze them on old cookies sheets in the freezer. Then after frozen take them off while still frozen and store them in plasitc, so not to over-eat them at one time. It will be easy to pop a few in for children for after school snacks.
You can use any cake mix flavor, add more chocolate to a cheaper cake mixes, buy at health food stores or non-gluten styles.
Tip: Buy up at the dollar stores on sugar cookie mixes because it's my basic's mix for all the above suggestions to any of these methods of baking semi home made boxed cookies.
Vanilla Dough:1 (18.25-ounce) box white cake mix
1/3 cup oil
4 tablespoons butter, melted (or, skip the oil and butter and one cube of margarine or shortening)
1 egg, beaten to blend
1 teaspoon pure vanilla extract
3/4 cup chopped walnuts, lightly toasted
Or,
Chocolate Dough:
1 (18.25-ounce) box devil's food cake mix
1/3 cup vegetable oil
4 tablespoons butter, melted
1 egg, beaten to blend
2 teaspoons pure vanilla extract
3/4 cup chopped walnuts, lightly toasted
Vanilla Dough preparation: Beat cake mix, oil, melted butter, egg, and vanilla in large bowl until dough forms. Stir in walnuts.
Chocolate Dough preparation: Beat cake mix, oil, melted butter, egg, and vanilla in large bowl
until dough forms. Stir in walnuts.
Cookie preparation: Preheat oven to 350 degrees F. Scoop 1 teaspoon of vanilla dough into ball. Scoop 1 teaspoon of chocolate dough into ball. Gently press dough balls together, and
then roll gently to form one ball. Place 20 balls on an un-greased
baking sheet, spaced evenly apart. Bake for 10 minutes, or just
until cookies begin to brown. Cool cookies on cookie sheets for 5
minutes. Transfer cookies to cooling racks and cool completely.
Repeat with remaining chocolate and vanilla dough, forming about
6-dozen cookies total. Store in airtight container at room
temperature up to 2 days, or freeze up to 3 months
@ All rights reserved
All rights all reserved (No reprinting pages in any media form without permission.)
Chocolate Dough:
1 (18.25-ounce) box devil's food cake mix
1/3 cup vegetable oil
4 tablespoons butter, melted
1 egg, beaten to blend
2 teaspoons pure vanilla extract
3/4 cup chopped walnuts, lightly toasted
Vanilla Dough preparation: Beat cake mix, oil, melted butter, egg, and vanilla in large bowl until dough forms. Stir in walnuts.
Chocolate Dough preparation: Beat cake mix, oil, melted butter, egg, and vanilla in large bowl
until dough forms. Stir in walnuts.
Cookie preparation: Preheat oven to 350 degrees F. Scoop 1 teaspoon of vanilla dough into ball. Scoop 1 teaspoon of chocolate dough into ball. Gently press dough balls together, and
then roll gently to form one ball. Place 20 balls on an un-greased
baking sheet, spaced evenly apart. Bake for 10 minutes, or just
until cookies begin to brown. Cool cookies on cookie sheets for 5
minutes. Transfer cookies to cooling racks and cool completely.
Repeat with remaining chocolate and vanilla dough, forming about
6-dozen cookies total. Store in airtight container at room
temperature up to 2 days, or freeze up to 3 months
@ All rights reserved
All rights all reserved (No reprinting pages in any media form without permission.)
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