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July 12, 2006
Page 2
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Email address to send replies, requests and tried and
true recipes.
Hi Nancy,
In your July 9th, 2006 newsletter, Sarah, Ar, asked for
cookie recipes using cake mix for her newly married friend,
here is what I have on file, I hope they are what she was
looking for.
Rose Marie
Duncan Hines Chunky Chocolate Cookies
"I make this one every year for our cookie
exchange."
1 pkg. of Deluxe Dark Chocolate Fudge cake mix
2 large eggs
1/2 cup butter or margarine, melted
1/4 cup firmly packed brown sugar
1 tsp. vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts
PREHEAT oven to 350 F. PLACE cake mix, eggs, melted butter,
brown sugar, and vanilla in large bowl.
STIR with spoon until thoroughly blended. STIR in chocolate
chips and pecans. DROP by level measuring
tablespoonfuls onto greased baking sheets. BAKE at 350 F for
12 minutes for chewy cookies (cookies will
still be puffed) or 14 minutes for crisp cookies. COOL 2
minutes on baking sheets. REMOVE to cooling
racks. COOL completely. STORE in airtight container.
Easy Cake Mix Cookies
It seems there is always some brand of cake mix on sale!
This is an economical way to use cake mix - it doesn't
matter if you use the brand name, or the generic store brand
- these cookies turn out great! Experiment with different
flavored mixes and add-ins for different kinds of cookies.
1 packaged cake mix, any flavor
2 large eggs
1/2 cup oil
1 cup chocolate chips, M&M's or nuts
Combine all ingredients and mix together. Drop by
tablespoons on a cookie sheet prepared with non-stick spray.
Bake at 350º for about 12 minutes.
LEMON BITES
Yield: 72 Servings
18-1/4 oz pkg lemon cake mix
1 Egg
4 oz Container frozen non-dairy whipped topping, thawed
1/2 c Sifted confectioner's sugar
Preheat oven to 350 F. In a large bowl, combine cake mix,
egg and topping. Batter will be very stiff. Drop by
Teaspoons into confectioner's sugar. Roll into 1" balls,
using sugar to keep dough from sticking to hands. Place
balls of dough 2" apart on greased baking sheet. Bakle for
10-12 minutes or until light brown on bottom. Transfer to a
wire rack to cool completely. Store in an airtight
container.
CAKE MIX COOKIES
~Submitted by Joyce B.~
These cookies are simple to make and delicious to eat.
I box of cake mix... like chocolate or yellow..
I box of 8 oz. Kool Whip very soft.
1 large egg
Pour cake mix in large bowl. Whip egg with a fork and then
mix it in the kool whip.. pour that into the cake mix and
mix very well. Scoop out teaspoon on spoon and use another
teaspoon to take it off the first one onto a plate of
powdered sugar. Roll in the powdered sugar and put on to a
cookie sheet. Bake 350 for 12-13 minutes. This makes a
little over 3 dozen cookies..
Easy Cake Mix Cookie #1
Yields about 4 dozen cookies
1 box cake mix (any variety)
1 cup semi-sweet chocolate chips (can substitute caramel or
peanut butter chips or do a combination)
1/ 2 to 1 cup oatmeal (I always put in as much as I can!)
1 /2 cup oil
2 eggs, slightly beaten
1/ 2 cup raisins, chopped cherries, craisins, dried fruits
of
choice,(optional)
1 tsp. vanilla (optional)
nuts (optional)
Preheat oven to 350. In a large bowl, combine all the
ingredients, blending well. If the mixture is too stiff, add
a little water. Drop dough by rounded teaspoonfuls 2 inches
apart onto ungreased cookie sheets. Bake at 350 for 8-10
minutes or until set. Cool 1 minute before removing form the
cookie sheets. For altitudes above 3500 feet, add 1/ 4 cup
flour to dry cake mix.
Variation: Use white cake mix and add a pudding mix. I added
strawberry, for tasty pink cookies. If you use
pudding, you will need to add some water (about 1/4 cup).
Also, the pudding tends to make the cookies sweeter.
Easy Cake Mix Cookie #2
1 (9 oz.) pkg. yellow cake mix (or your favorite flavor)
2/3 cup oatmeal
1/2 cup butter or margarine, melted
1 egg
*1/2 cup chocolate chips, butterscotch chips, peanut butter
chips, M&Ms, (your preference)
* For a healthier cookie, substitute raisins or dried fruits
of choice, in place of the chips. Preheat oven to 375. In a
mixing bowl, beat the cake mix, oatmeal, butter and egg.
Stir in the chips. Drop by tablespoonfuls 2 inches apart
onto ungreased baking sheets. Bake for 10-12 minutes or
until lightly browned. Immediately remove to wire racks to
cool.
Yields about 2 dozen.
Red Velvet Cake Mix Cookie
1 Box Duncan Hines Red Velvet Cake Mix
2 eggs
1/3 cup oil
Mix all ingredients
together. This will make a cookie dough. Roll into balls and
place on a lightly greased cookie sheet. Flatten down
slightly (depending on the thickness you desire). Bake at
375° until the tops crackle (about 8-10 minutes) or until
desired doneness. Cool and then frost with basic cream
cheese frosting.
COLOSSALLY GOOD COOKIES
SIMPLE - It can't get any simpler than this! I ate some of
these cookies this past weekend, and thought I'd died and
gone straight to Heaven. When you need quick and delicious,
this is it. Ingredients you can always have on hand.
1 Cake Mix
1/4 c. Oil
2 Eggs
Mix all together. Mixture will be kind of dry, but stay with
it and just keep working gently with it until all is
incorporated.
Bake at 325° for 10 minutes if you want chewy cookies or
cook longer if you want crispy cookies.
The ones I tasted were made with a Devils Food Cake Mix, and
they were a chocoholics DREAM. I've made them and they are
everyone's favorite.
Note: Please, please experiment and let me know what
combinations you come up with. My husband's favorite flavor
is lemon, so I plan on doing some of that flavor. Our
youngest son loves oatmeal cookies, so a spice cake mix, a
little
instant oatmeal and a few raisons should do the trick.
TO DIE FOR DOUBLE CHOCOLATE COOKIES
1 box chocolate cake mix
1/4 C water
1/3 C melted butter
1 egg
peanut butter chips( you can also use chocolate or m&m's)mix
in order. Dough will be thick and sticky. Bake@375 for 5-7
min
Cake mix cookies are always chewy!
Cake mix cookies
1 box cake mix, any flavor
2/3 C. shortening
2 eggs
Mix together. Dough will be very dry. Roll in balls, bake on
ungreased cookie sheets at 350 for 10 min. You might also
try putting cookies in an air-tight container with a slice
of white bread. This does wonders, I've heard people say
that even store-bought cookies will turn soft this way.
Haven't tried this though
Hi Nancy and little fur
babies. I am having trouble canning beets and would like
some help from your readers if possible. For years I pickled
beets from my garden. My husband is now a diabetic so I have
to can the beets with water. I have tried this method, but
they always end up being too soft. I would appreciate any
input that I can get.
Nancy, I just love your site.
Nettie from upstate NY.
To Jocelyne in Ouebec,
Thanks so much for the sour cherry pudding recipe,it sounds
like the one my mother use to make yrs ago. I plan on trying
it as soon as I get over a bug I have. Thanks again and will
let you know when I try it.
Joyce from Herndon,PA
Email address to send replies, requests and tried and
true recipes.
This is in response to
Doris in CA (July 9/06) regarding sealing jars with wax.
I have been making jam for about 5 years now and did allot
of research before starting. The way our grandmothers used
to make preserves in old mayo jars sealed with paraffin wax
is no longer considered safe. Lot's of information can be
found online about the proper methods. A good place to start
in the United States is your local extension office. They
offer all the latest information on safe canning methods.
Some good links to start:
http://www.uga.edu/nchfp/ and also
http://www.homecanning.com/
You might want to get your hands on the Ball Blue Book for
recipes, also Bernardin has an excellent book for Canadians.
I bought my big canning pot at a garage sale for $10, with
all kinds of mason jars and accessories thrown in. Good luck
with this Doris- it really is fun, and when you know the
food is safe it makes it more enjoyable!
Melinda in Ottawa
In response to the
inquiry about paraffin on jams/jellies. The recommendation
now is to use regular lids and process in water bath for 5
minutes. Paraffin does not always keep out mold -- haven't
we all opened a jar that was moldy underneath the paraffin?
And the mold may not be just on top -- mold can send
"tendrils" down into the jelly or jam that you really can't
see. I know that many people will respond and say that
they've done this for years and eaten the jelly or scooped
off the mold and eaten it and were never sick. But if it
comes to eating mold or not eating mold -- I think I'll go
with the water bath method.
Follower in Illinois
I have a kitchen table
made of 'pressed wood' that has become sticky with
substances from years of use - spilled food, spilled nail
polish remover, that a sponge will not clean. Will the
solutions (mayonnaise, toothpaste) that have been suggested
to remove the white rings off of a table ,work on a surface
like this one to remove 'gunk'?
Andrea
I wonder if anyone in
Nancyland has a recipe for Nacho Soup? I had some yesterday
at a restaurant and it was
wonderful. I could tell that it had hamburger, corn, and
tomatoes but I need the proportions to get the recipe right.
Thanks Bette~Indiana
I somehow lost the
recipe for the Cream Puff Cake (thought it was saved - but
when I went for it - it was no where to be found) LOL
Could someone please give me the date of the newsletter it
was in?
Thanks, Jackie in HOT & WET So. Louisiana
To Rosemary & Wendy, who
are both looking for Potato Salad recipes.
some time ago, I
will NEVER spend the
time & effort to make potato salad again! Put it in your
bowl & hide the package if you like, but I would use this
for
MY child's wedding; it's that good!
Best wishes, Nancy in Houston
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