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Old 12-08-2007, 09:29 AM   #121
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Thumbs up easy biscotti!!

thank you so much, made a spice cake with cinnimon chips and walnuts yesterday and waiting for a white cake mix with cranberries and walnuts to come out of the oven! will try the choclate ones this week coming,really came out very tasty..thanks again...marianne
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Old 12-09-2007, 11:11 AM   #122
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Originally Posted by HunnyPots View Post
My favorite variation is to use butter recipe yellow cake mix and make dough into balls then roll in cinnamon and sugar before baking. They will flatten as they bake and crackle around the edges. They are pretty and so yummy!
Almost sounds like a Snickerdoodle"
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Old 12-17-2007, 01:18 PM   #123
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CRANBERRY CRISPS
These are really really easy and everyone loves them.

1 (15oz) pkg. Pillsbury® Cranberry Quick Bread & Muffin Mix
1/2 Cup finely chopped walnuts or pecans
2/3 cup butter or margarine melted
1 egg
1 tablespoon sugar

Heat oven to 350F. In large bowl, combine quick bread mix, walnuts, butter and egg, mix well. Shape dough into 1 1/4 inch balls. place 3 inches apart on ungreased cookie sheets. With glass dipped in sugar, press each to 1/8 inch thickness.

Bake at 350F for 7 - 10 minutes or until light golden brown around edges. Remove from cookie sheets.
2 1/2 dozen cookies

High altitude (above 3500 ft) No change
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Old 12-21-2007, 01:40 PM   #124
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Just wanted to report that I made the biscotti yesterday using devils food cake mix. I added in white chocolate chips and did a white chocolate drizzle! They are really really yummy! MY DH liked them so much he asked me to buy more cake mix to make them again after the holidays! This time I bought fudge marble cake mix to try it with!

Here is my finished biscotti.



Thanks so much for the great recipe!
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Old 12-22-2007, 02:35 AM   #125
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Ooooooh KatGarcia! Your biscotti look scrumptious!


Okay everyone: Here are two traditional favorite cookies made with cake mix.

New-Fashioned Peanut Butter Cookies



1 box yellow or butter recipe yellow cake mix
1/4 cup packed brown sugar
1/3 cup water
1 cup creamy peanut butter
1/4 cup vegetable oil
2 eggs
Granulated sugar (optional)

1. Heat oven to 375°F (350°F for dark or nonstick cookie sheets).
In large bowl, beat cake mix, brown sugar, water, peanut butter, oil and eggs with electric mixer on medium speed until smooth.

2. Shape dough into 1-inch balls. Roll in granulated sugar and, on ungreased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.

3. Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.

If these cookies are too sweet for you, you can leave out the brown sugar.

High Altitude (3500-6500 ft): No change.
Recipe courtesy of Betty Crocker®


Easy Oatmeal-Raisin Cookies



1 box spice cake mix
2 eggs
1 cup uncooked quick-cooking oats
1/2 cup vegetable oil
1/2 cup raisins
1/2 cup chopped pecans or walnuts, if desired

1. Heat oven to 375°F.
Combine cake mix, egg whites, oats and oil in a large bowl. Beat at low speed until well blended. Stir in raisins and (optional) nuts.

2. Drop by rounded teaspoonfuls onto cookie sheets. Flatten slightly as they do not flatten while baking.

3. Bake 7-10 minutes until lightly browned. These do not brown much, so watch them carefully. (If you wait for them to "look" done, they'll be overdone.)

Cool on sheets 1 minute. Remove and cool completely.



Variation of the recipe above uses twice as much oatmeal and add-ins for a denser & healthier cookie:

Cowboy Cookies
1 box spice cake mix
1/2 cup vegetable oil
1/4 cup milk
1 egg
2 cups quick-cooking oatmeal
1 cup chopped pecans
1 cup chocolate chips or raisins.

Mix on low and form into balls. Bake for 9 to 10 minutes at 350 degrees, or until still soft in the center.

(Recipe courtesy of Carolyn Kent from The cakemixdoctor.com newsletter.)
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"It is estimated that there are one billion stars, like ours, and in all the universe.
There are one billion, billion, planets capable of supporting life, like ours. And in all of that,
and maybe even more, there is only one of each of us. Don't destroy the one named Kirk."
.........~ Dr. Leonard McCoy to Captain James T. Kirk
. . . . . . . Scotty, beam me up! . . . . . .
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Last edited by Imzadi; 12-11-2010 at 07:22 AM.
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Old 12-22-2007, 04:09 AM   #126
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TIP: Cookie bars are quicker to make than cookies as you do not have to drop by spoonfuls. Just flatten in the pan and slice into bars once they are cool. (They do take much longer to cool though.)

Other cookie bar recipes contributed by members are Posts: #17, #54, #67, #91, #98


Butterscotch/Caramel Bars



1 box butter pecan cake mix
1/2 cup butter or margarine, softened
1 egg
1 jar (12.5 oz) caramel topping

1. Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together dry cake mix, butter and egg, using fork. Using a piece of plastic wrap on crumb mixture, press half of the mixture in bottom of ungreased 13x9-inch pan; remove wrap.

2. Bake 10 minutes. Pour topping over crust. Sprinkle with remaining cake mix mixture.

3. Bake 18 to 22 minutes (25 to 28 minutes for dark or nonstick pan) or until light golden brown. Cool 10 minutes; loosen edges of crust with knife. Cool completely, about 50 minutes. For bars, cut into 6 rows by 4 rows. Store covered. These are very gooey, messy & sticky because of all the caramel.

For a twist: try a chocolate cake mix, caramel sauce and toffee bits (Heath bar or Skorr) in the middle.


Triple-Chocolate Cherry Bars (or strawberry)



1 box chocolate fudge cake mix
1 can (21 oz) cherry pie filling OR strawberry pie filling
1 egg, beaten
1/2 bag or more (12-oz size) miniature semisweet chocolate chips
1 container Whipped chocolate frosting (optional)

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch or 13x9-inch pan, or spray with baking spray with flour.

2. In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber scraper; break up any undissolved cake mix by pressing with scraper. Carefully spread in pan.

3. Bake 15x10x1-inch pan 25 to 30 minutes, 13x9-inch pan 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. A drizzle of melted white chocolate makes these bars look even more special. For bars, cut into 8 rows by 6 rows.

High Altitude (3500-6500 ft): Heat oven to 350°F for all pans.


Rocky Road Bars



1 box chocolate fudge or devil's food cake mix
1/2 cup butter or margarine, melted
1/3 cup water
1/4 cup packed brown sugar
2 eggs
1 cup chopped nuts and/or chocolate chips
3 cups miniature marshmallows
1/3 cup of canned chocolate frosting
m&m's

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray 13x9-inch pan.

2. In large bowl, stir together half of the dry cake mix, the melted butter, water, brown sugar and eggs until smooth. Stir in remaining cake mix and the nuts and chocolate chips. Spread in pan. Bake 20 minutes (25 minutes for dark or nonstick pan); sprinkle with marshmallows & m&m's.

3. Bake 10 to 15 minutes longer (14 to 18 minutes for dark or nonstick pan) or until marshmallows are puffed and golden. In microwavable bowl, microwave frosting uncovered on High 15 seconds. Drizzle over bars. Cool completely, about 1 hour. For easier cutting, use plastic knife dipped in hot water. For bars, cut into 6 rows by 4 rows. Store covered.

High Altitude (3500-6500 ft): In step 2, bake 25 minutes. In step 3, bake 5 to 10 minutes.


Chocolate-Caramel Bars



This recipe is not as sweet as the first one above, because of the added oatmeal. I think you can just substitute a jar of caramel sauce for the wrapped caramels & milk.

1 box devil's food cake mix
3/4 cup butter or margarine, softened
1 egg
2 cups quick-cooking or old-fashioned oats
1 bag (14 oz) vanilla caramels, unwrapped (or jar of caramel topping)
1/4 cup milk
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans or walnuts, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, butter and egg with electric mixer on low speed until well mixed.

2. Stir in oats until crumbly (use fingers if necessary). Reserve 1 1/2 cups cake mixture. Press remaining mixture in pan (use plastic wrap or waxed paper to press mixture if it is sticky).

3. In heavy 2-quart saucepan, heat caramels and milk over medium-low heat, stirring frequently, until melted. (Or use a jar of caramel topping.) Pour over chocolate layer in pan. Sprinkle with chocolate chips and pecans. Sprinkle reserved cake mixture over top.

4. Bake 22 to 28 minutes or until caramel bubbles along edges and cake mixture on top appears crisp and dry. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour 30 minutes. For bars, cut into 6 rows by 4 rows. Store tightly covered.

High Altitude (3500-6500 ft): Bake 26 to 30 minutes.
Recipes above courtesy of Betty Crocker®


Sunshine Lemon Bars



1 pkg Lemon Cake Mix
1/2 cup (1 stick) butter
1 large egg
1 (14 oz) can sweetened condensed milk (not evaporated milk)
1/2 cup lemon juice

1. Preheat oven to 350 °F. Stir together cake mix, butter and egg. Spread mixture evenly into bottom of a 13x9-inch baking pan.
2. Blend together sweetened condensed milk and lemon juice. Pour mixture over top of cake mix mixture.
3. Bake for 23 to 27 minutes. Cool completely. Cut into 1 1/2x3 1/4-inch bars.


Orange Chess Bars



Crust
1 box Orange Cake Mix
1/2 cup vegetable oil
1/3 cup chopped pecans

Toppings
1 lb confectioner's sugar
1 (8 oz) pkg cream cheese
2 large eggs
2 tsp grated orange peel

1. Preheat oven to 350 °F. Grease 13x9-inch baking pan.
2. For crust, combine cake mix, oil and pecans in large bowl. Stir until blended (mixture will be crumbly). Press in bottom of prepared pan.
3. For topping, combine confectioners' sugar and cream cheese in large bowl. Beat at low speed with electric mixer until blended. Add eggs and orange peel. Beat at low speed until blended. Pour over crust.
4. Bake 30 to 35 minutes or until topping is set. Cool. Refrigerate until ready to serve. Cut into bars.

Above 2 recipes courtesy of Duncan Hines®
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..
"It is estimated that there are one billion stars, like ours, and in all the universe.
There are one billion, billion, planets capable of supporting life, like ours. And in all of that,
and maybe even more, there is only one of each of us. Don't destroy the one named Kirk."
.........~ Dr. Leonard McCoy to Captain James T. Kirk
. . . . . . . Scotty, beam me up! . . . . . .
Balls by Kimmar I've been Grumpy Pirated! Turkeyed by figment52
Bewitched by Evil Genius!
Thanks!

Last edited by Imzadi; 12-23-2007 at 12:45 AM.
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Old 12-23-2007, 05:12 PM   #127
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Ok finally got around to making these easy ones!

Did Devil's food cake mix with mini chocolate chips and Toffee chips! yummy!!
update 30 minutes and 4 kids later no cookies left- so I guess they were good.

Last edited by java; 12-23-2007 at 05:30 PM.
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Old 12-27-2007, 10:38 PM   #128
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Just tried the biscotti and can I just say yum! I made spice with pumpkin seeds, and red velvet with mini chocolate chips. I can't decide which one I like better! I think I'll do a white chocolate drizzle or dip (well, candy melts! lol) on both. I only wish I had tried these earlier b/c the red velvet with a white and green drizzle would have been GREAT for christmas!
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Old 04-01-2008, 09:14 PM   #129
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Old 05-23-2008, 06:53 AM   #130
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This is a great thread, giving it a little bump.

Anyone have any more ideas???


Kim
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Old 05-31-2008, 01:41 PM   #131
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Quote:
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I've also used the white chocolate chips for my lemon cookies.
Kim
Just to note: boy this sure is an old thread! lol

However, I did try the white chocolate chips and coconut recently with a strawberry cake mix and boy were they yummy too!
I love experimenting with all of the different flavors and adding stuff to them. Sure makes for some interesing cookies.
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Old 06-26-2008, 01:22 PM   #132
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I saved this thread to my favorites, thanks OP.
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Old 08-30-2008, 07:55 PM   #133
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Oh dear- I can see the pounds coming on! I'm going to be very popular this holiday season.
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Old 09-15-2008, 04:13 AM   #134
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I made biscotti with carrot cake mix (it was what was in the larder ) with choc chips and chopped almonds. DH loved them and couldn't believe I'd made them - he was secretly looking through the recycling box for a wrapper I'll be doing these again (bang goes my diet )
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Old 09-18-2008, 06:24 PM   #135
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Quote:
Originally Posted by MazdaUK View Post
I made biscotti with carrot cake mix (it was what was in the larder ) with choc chips and chopped almonds. DH loved them and couldn't believe I'd made them - he was secretly looking through the recycling box for a wrapper I'll be doing these again (bang goes my diet )
Ooooh! I never would have thought of carrot cake biscotti! That combo sounds yummy!


Quote:
Originally Posted by LuvN~Travel View Post
Just to note: boy this sure is an old thread! lol
Yes, it's an old thread and it still gets about 200 hits every couple of days!

Glad this thread is still so usefull to everyone!
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"It is estimated that there are one billion stars, like ours, and in all the universe.
There are one billion, billion, planets capable of supporting life, like ours. And in all of that,
and maybe even more, there is only one of each of us. Don't destroy the one named Kirk."
.........~ Dr. Leonard McCoy to Captain James T. Kirk
. . . . . . . Scotty, beam me up! . . . . . .
Balls by Kimmar I've been Grumpy Pirated! Turkeyed by figment52
Bewitched by Evil Genius!
Thanks!
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