Good Bye---- DUNCAN HINES

chocolate moose

Tue, Jan 03 2006, 3:46 pm

From: Make-A-Mix by Karine Eliason, Nevada Harward, and Madeline Westover
It’s published by Fisher Books and has over 300 pages of different kinds of mixes

BROWNIE MASTER MIX
with variations to follow

6 cups flour
4 teaspoons baking powder
4 teaspoons salt
8 cups sugar
one can (8 oz) unsweetened cocoa powder, approx 2 cups

In large bowl, mix flour, baking powder, salt, sugar, and cocoa. Wisk until evenly distributed. Store in large Tupperware-type container in a cool, dry place, and use within three months. Makes about 15 cups of Brownie Mix.

OUR BEST BROWNIES

1/4 cup melted margarine
2 beaten eggs
1 teaspoon vanilla extract
2 1/4 cups Brownie Mix
1/2 cup chopped nuts, optional

Preheat oven to 350 degrees and grease and flour an 8” pan.

Combine margarine, eggs, vanilla, and Brownie Mix. Beat until smooth and add nuts, if using them.

Pour into pan and bake for about half an hour, or until edges separate from pan.

Frost if desired and makes about 16 two-inch size brownies.

(Easy frosting: Sprinkle 6 oz. chocolate chips over warm brownies, warm in oven until melted. Sprinkle with more nuts or sprinkles.)

MISSISSIPPI MUD

2 beaten eggs
1/3 cup melted margarine
2 cups Brownie Mix
1/2 teaspoon vanilla extract
1 cup chopped nuts
1 cup flaked coconut

7 oz. jar marshmallow crème
chocolate icing, as below

Preheat oven to 350 degrees and grease and flour an 11 by 17” pan.

Beat eggs and add melted margarine and mix well. Add Brownie Mix and blend again. Stir in nuts and coconut.

Pour into pan and bake for about half an hour, or until edges separate from pan. Frost while still hot with marshmallow crème and then when cool, add the Chocolate Icing on top.

Chocolate Icing:
1 3/4 cup powdered (confectioner’s) sugar
1/4 cup margarine
3 tablespoon pareve creamer or soymilk
2 tablespoons unsweetened cocoa powder

Mix, bring to a boil and add the sugar. Beat until smooth.

CHEWY CHOCOLATE COOKIES

1/4 cup melted margarine
2 slightly beaten eggs
1/4 water, more if needed
2 1/4 Brownie Mix
1/2 teaspoon baking soda
3/4 cup flour

Preheat oven to 375 degrees and grease and flour cookie sheets.

Combine margarine, eggs and water in a medium size bowl and beat with fork until blended. Add Brownie Mix, baking soda, flour, and vanilla. Add additional water if needed. Blend well.

Drop by teaspoon onto baking sheets, about two inches apart. Crown each one with half a maraschino cherry or nut if desired. Bake 10-12 minutes or until edges are browned.

Makes about 3 dozen cookies.

ALL PURPOSE CAKE MIX
Use like a packaged/boxed cake mix.

10 cups flour
6 1/4 cups sugar
1 cup cornstarch
5 tablespoons baking powder
1 tablespoon salt
2 1/2 cups shortening

Mix flour, sugar, cornstarch, baking powder, and salt in a large bowl. Blend in shortening until crumbly. Spoon into 20 cup container with lid and store in fridge or freezer (unless your shortening is shelf-stable like Crisco). Use within three months and makes about 17 cups.

LEMON POUND CAKE
5 cups All-Purpose Cake Mix
1/4 cup oil
1 cup sugar
1 cup pareve creamer or soymilk
5 eggs
1/4 cup lemon juice
1 1/2 teaspoons lemon or almond extract
1 teaspoon vanilla extract
Variation: add 1/4 cup poppy seeds.

Preheat oven to 350 and grease a 12 cup Bundt pan or 9 by 13 pan.

Combine Mix, shortening and sugar. Beat with mixer. Add liquid ingredients and beat until blended.

Bake an hour and 20 minutes or until toothpick inserted comes out clean. Makes 12-15 servings.

YELLOW CAKE
5 cups All-Purpose Cake Mix
1 1/4 cup pareve creamer or soymilk
1 teaspoon vanilla extract
3 eggs

Preheat oven to 350 and grease 2 eight or nine inch pans, or one 9 by 13 pan.

In large bowl, combine all ingredients and mix well with mixer. Bake for half an hour or until toothpick inserted comes out clean. (Recipe can be halved.)

SNACK CAKE MIX
Use like a packaged/boxed cake mix.

8 3/4 cups flour
2 tablespoons baking soda
1 tablespoon salt
5 1/4 cups sugar

Combine all ingredients in bowl and divide into six portions, if desired. Each one is one cake mix or 13 1/2 cups mix total. Use within three months. Is shelf stable and does not have to be frozen or refrigerated.

APPLESAUCE SNACK CAKE
Even better a day later!

1 package Snack Cake Mix (about 2 1/3 cups)
1 egg
1/3 cup oil
3/4 cup applesauce
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 cup nuts, chopped
1 cup raisins

Preheat oven to 325. Mix all ingredient in bowl with fork and bake 35-45 minutes in 8 or 9 inch pan until center tests clean. Makes about 9 servings.

PEACH COBBLER
Substitute fruit as you like.

1/4 cup oil
3 cups or 28 oz. can peaches, drained
1 teaspoon cinnamon or nutmeg
1 package Snack Cake Mix (about 2 1/3 cups)
3/4 cup pareve creamer or soymilk
1/3 cup oil
1 egg
1 teaspoon vanilla or almond extract

Preheat oven to 350. In an 11 by 17 inch baking pan, put your oil, fruit, and spice. Stir to coat fruit. Mix all other ingredients and pour over fruit and bake for about 30 minutes or until cake is set. Makes 8 servings.

DOUBLE CHOCOLATE SNACK CAKE

1 package Snack Cake Mix (about 2 1/3 cups)

2 tablespoons unsweetened cocoa powder
3/4 cup water
1 egg
1/3 cup oil
1 teaspoon vanilla extract
1/2 cup chocolate chips
1/2 cup chopped nuts

Preheat oven to 350 degrees and grease and flour an 8” pan. Combine dry ingredients in one bowl and wet ingredients in another and then mix all together. Sprinkle the nuts and chips over batter.

Bake 35-45 minutes until surface springs back when touched. Makes 9 servings.

BANANA WALNUT SNACK CAKE
Sprinkle with powdered sugar over a doily for decoration!

1 package Snack Cake Mix (about 2 1/3 cups)
1 egg
1/3 cup oil
1 mashed banana, about 1/2 cup
1/2 cup nuts, chopped

Preheat oven to 350. Mix all ingredients in bowl with fork and bake 35-45 minutes in 8 or 9 inch pan until center tests clean. Makes about 9 servings.

Domino Sugar’s Master Cookie Mix
with variations

5 cups flour
3 3/4 cups sugar
2 tablespoons baking powder
2 teaspoons salt
3 sticks margarine, softened (or 1 1/2 cups of Crisco, which is shelf-stable)

In large bowl, mix the above ingredients until consistency is crumbly. It makes about 10 cups. Store in fridge or freezer. If you used Crisco, you can leave it out.

To Make Peanut Butter Cookies:
3 cups Master Cookie Mix
3/4 cup peanut butter, any kind
1 egg

Mix and shape into one inch balls. Flatten tops with flour dipped fork, in a criss cross pattern on top. Bake at 375 about 10 minutes or until edges are light brown. Makes about 48 cookies.

To Make Fudge Balls:
2 cups Master Cookie Mix
1/2 cup plus 2 tablespoons unsweetened cocoa
1 egg
2 tablespoons liquid

Mix and shape into one inch balls. Roll in confectioner’s sugar, nuts, or sprinkle the top with any kind of chips or sprinkles. Bake at 375 about 8 minutes. Makes about 36 cookies. Alternatively, you can dip the already baked cookies into melted chocolate.

To Make Chocolate Chip Cookies:
2 cups Master Cookie Mix
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup or 6 oz. chocolate chips
1/2 cup chopped nuts

Mix cookie mix in bowl together with the brown sugar, egg, and the vanilla. Stir in the chocolate chips and nuts. Drop dough by teaspoons onto greased cookie sheet about two inches apart. Bake at 375 for 12-15 minutes until lightly browned. Makes about 36 cookies.

To Make Sugar Cookies:
4 cups Master Cookie Mix
1 1/2 teaspoon vanilla
1 egg

Mix all ingredients and let chill for an hour or until easy to handle. Roll out and use cookie cutter to form shapes, or by teaspoons onto greased baking sheet, about an inch apart.

You can roll raw cookies in sprinkles, coconut, or nuts before baking. Alternatively, you can press half a nut or half a maraschino cherry onto each cookie.

Bake at 375 for 8-10 minutes. Do not brown. Makes about 48 cookies.

You can also dip the already baked cookie into melted chocolate and then dip it into chopped nuts, coconut, or sprinkles.

To Make Oatmeal Raisin Cookies
2 cups Master Cookie Mix
1 stick margarine
1/3 cup brown sugar
1 egg
1 teaspoon vanilla
1 teaspoon cinnamon
3 cups oats
1 cups raisins

Cinnamon/sugar – 1/2 cup sugar and 1/2 cup cinnamon mixed together in small bowl.

Mix your mix, margarine, sugar, egg, vanilla and cinnamon. Stir in the oats and raisins. Drop by teaspoons onto greased cookie sheet, about 2 inches apart and sprinkle with a mixture of cinnamon/sugar, if desired. Bake at 375 for about 10-12 minutes. Do not brown. Makes about 36 cookies.

To Make Gingery Snaps
4 cups Master Cookie Mix
1 tablespoon ground ginger
1 teaspoon cinnamon
1 egg
1/4 cup dark molasses

Mix and drop dough by teaspoons onto greased cookie sheet about two inches apart. Dip in sugar if desired. Bake at 350 for 12-15 minutes. Do not brown. Makes about 48 cookies.

To Make Lemon Sugar Cookies
4 cups Master Cookie Mix
1 egg
1 tablespoon grated lemon rind
1 tablespoon lemon juice

Mix all ingredients and let chill for an hour or until easy to handle. Drop by teaspoons onto greased baking sheet, about an inch apart.

Mix and drop dough by teaspoons onto greased cookie sheet about two inches apart. Dip in sugar if desired. Bake at 350 for 8 minutes. Do not brown. Makes about 48 cookies.

To Make Chocolate Brownies with frosting:
2 cups or 12 oz. package of chocolate chips
2 cups Master Cookie Mix
2 eggs
1 teaspoons vanilla
1 cup chopped nuts

Melt half the chocolate and combine with cookie mix, eggs, and vanilla. Mix. Stir in half the nuts. Spread evenly into a greased, small baking pan. Bake at 350 for about 20 minutes; do not overbake.

For frosting: melt remaining chocolate and spread over baked brownies. Sprinkle the remaining nuts on top. Makes about 16 servings.

To Make Orange Delights:
2 cups Master Cookie Mix
1/2 cup finely ground almonds
2 eggs
1 cup sugar
2 tablespoons flour
1 tablespoon orange juice
1 teaspoon orange rind

Crust: mix together cookie mix and nuts. Press into greased small baking dish. Bake at 350 for 15 minutes but do not brown.

Filling:mix eggs, sugar, flour, o.j., and rind. Spread over crust. Bake 25 minutes longer or until set. Cut into (16) squares and sprinkle with confectioner’s sugar, if desired.

To Make Coconut Squares:
3 cups Master Cookie Mix
2 eggs
1 tablespoon lemon rind
1 cup coconut
3/4 cup chopped nuts
1/4 cup chopped maraschino cherry, optional

Mix together your cookie mix, eggs, and lemon rind. Stir in coconut, nuts, and cherries if using. Spread in 9 by 13 greased pan and bake at 350 for 20-25 minutes, until the cake springs back when pressed lightly Sprinkle with sugar and cut into 48 1 1/2 inch squares.

To Make Orange Nut Bars:
3 cups Master Cookie Mix
1 tablespoon grated orange rind
1/4 cup orange juice
2 eggs
1 cup coarsely chopped dates or other dried fruit
1 cup chopped nuts

Mix your mix, orange rind, orange juice, and eggs. Stir in fruit and nuts. Spread into 9 by 13 greased pan and bake at 350 for 25 minutes. Sprinkle with sugar and cut into 48 1 1/2 inch squares.

To Make Pecan Balls
3 cups Master Cookie Mix
1 3 oz package of cream cheese, softened
1 egg
1 teaspoon vanilla
1 1/2 cups chopped pecans

Mix the cream cheese, mix, egg, and vanilla. Stir in nuts. Shape into one inch balls and bake about 15 minutes on greased cookie sheets, about an inch apart. Roll in confectioner’s sugar while warm. Makes about 36 balls.

To Make Cranberry Nut Cookies:
3 cups Master Cookie Mix
1 tablespoon grated orange rind
1 teaspoon cinnamon
1 egg
1 cup fresh cranberries
3/4 cup chopped nuts

Mix together your mix, rind, cinnamon and egg. Stir in fruit and nuts. Shape into one inch balls and roll into sugar to coat. Place three inches apart on greased cookie sheet. Bake at about 375 for 12 minutes or until lightly browned around edges. Makes about 48 cookies.

To Make Chocolate Pinwheel Cookies:
4 cups Master Cookie Mix
1 1/2 teaspoons vanilla
1 egg
3 tablespoons unsweetened cocoa

Mix cookie mix, vanilla, and egg. Divide dough into half. Add cocoa to one half the dough only and chill. Roll into two rectangles about 1/4 inch thick. Top one with the other and press together with rolling pin. Roll up as for jellyroll and chill again, until firm. Cut into 1/8” slices and bake at 375 on greased cookie sheet for about 6 minutes. Makes about 48 cookies.

Separate eggs if you want and mix all wet ingredients in mixer. Add dry ingredients. Bake for one hour but don’t let it dry out. Makes one 9 by 13 or 2 9 by 6 loaf pans. Recipe does not double.

HONEY CAKE BREAD PUDDING
For the leftover honey cake

5-6 cups coarsely chunked honey cake
6 eggs
2 tsp vanilla extract or rum pinch salt
1 cup sugar
1/2 cup margarine, melted
1 1/2 pareve creamer or soymilk
2 T flour
1 tsp baking powder

Preheat oven to 350 and spray a 3 or 4 qt baking dish with nonstick cooking spray. Wisk all ingredients except honey cake in a large bowl. Put honey cake in baking pan and pour egg mixture over it. Make sure all chunks are coated.

Bake 35 – 45 minutes until the custard begins to brown. Serve cut into squares. Can be hot, warm, cold, or at room temp with pareve sour cream. Freezes well or can stay approx three days in the fridge.

Makes 6 – 8 servings.

These are the ingredients to make your own bisquick:

9 Cups (2,160 ml) All-Purpose Flour
2 Cups (480 ml) Shortening
1/4 Cup (60 ml) Baking Powder
1 1/2 Tbl (21 ml) salt.

Domino Sugar’s Master Cookie Mix
with variations

5 cups flour
3 3/4 cups sugar
2 tablespoons baking powder
2 teaspoons salt
3 sticks margarine, softened (or 1 1/2 cups of Crisco, which is shelf-stable)

In large bowl, mix the above ingredients until consistency is crumbly. It makes about 10 cups. Store in fridge or freezer. If you used Crisco, you can leave it out.

To Make Peanut Butter Cookies:
3 cups Master Cookie Mix
3/4 cup peanut butter, any kind
1 egg

Mix and shape into one inch balls. Flatten tops with flour dipped fork, in a criss cross pattern on top. Bake at 375 about 10 minutes or until edges are light brown. Makes about 48 cookies.

To Make Fudge Balls:
2 cups Master Cookie Mix
1/2 cup plus 2 tablespoons unsweetened cocoa
1 egg
2 tablespoons liquid

Mix and shape into one inch balls. Roll in confectioner’s sugar, nuts, or sprinkle the top with any kind of chips or sprinkles. Bake at 375 about 8 minutes. Makes about 36 cookies. Alternatively, you can dip the already baked cookies into melted chocolate.

To Make Chocolate Chip Cookies:
2 cups Master Cookie Mix
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup or 6 oz. chocolate chips
1/2 cup chopped nuts

Mix cookie mix in bowl together with the brown sugar, egg, and the vanilla. Stir in the chocolate chips and nuts. Drop dough by teaspoons onto greased cookie sheet about two inches apart. Bake at 375 for 12-15 minutes until lightly browned. Makes about 36 cookies.

To Make Sugar Cookies:
4 cups Master Cookie Mix
1 1/2 teaspoon vanilla
1 egg

Mix all ingredients and let chill for an hour or until easy to handle. Roll out and use cookie cutter to form shapes, or by teaspoons onto greased baking sheet, about an inch apart.

You can roll raw cookies in sprinkles, coconut, or nuts before baking. Alternatively, you can press half a nut or half a maraschino cherry onto each cookie.

Bake at 375 for 8-10 minutes. Do not brown. Makes about 48 cookies.

You can also dip the already baked cookie into melted chocolate and then dip it into chopped nuts, coconut, or sprinkles.

To Make Oatmeal Raisin Cookies
2 cups Master Cookie Mix
1 stick margarine
1/3 cup brown sugar
1 egg
1 teaspoon vanilla
1 teaspoon cinnamon
3 cups oats
1 cups raisins

Cinnamon/sugar – 1/2 cup sugar and 1/2 cup cinnamon mixed together in small bowl.

Mix your mix, margarine, sugar, egg, vanilla and cinnamon. Stir in the oats and raisins. Drop by teaspoons onto greased cookie sheet, about 2 inches apart and sprinkle with a mixture of cinnamon/sugar, if desired. Bake at 375 for about 10-12 minutes. Do not brown. Makes about 36 cookies.

To Make Gingery Snaps
4 cups Master Cookie Mix
1 tablespoon ground ginger
1 teaspoon cinnamon
1 egg
1/4 cup dark molasses

Mix and drop dough by teaspoons onto greased cookie sheet about two inches apart. Dip in sugar if desired. Bake at 350 for 12-15 minutes. Do not brown. Makes about 48 cookies.

To Make Lemon Sugar Cookies
4 cups Master Cookie Mix
1 egg
1 tablespoon grated lemon rind
1 tablespoon lemon juice

Mix all ingredients and let chill for an hour or until easy to handle. Drop by teaspoons onto greased baking sheet, about an inch apart.

Mix and drop dough by teaspoons onto greased cookie sheet about two inches apart. Dip in sugar if desired. Bake at 350 for 8 minutes. Do not brown. Makes about 48 cookies.

To Make Chocolate Brownies with frosting:
2 cups or 12 oz. package of chocolate chips
2 cups Master Cookie Mix
2 eggs
1 teaspoons vanilla
1 cup chopped nuts

Melt half the chocolate and combine with cookie mix, eggs, and vanilla. Mix. Stir in half the nuts. Spread evenly into a greased, small baking pan. Bake at 350 for about 20 minutes; do not overbake.

For frosting: melt remaining chocolate and spread over baked brownies. Sprinkle the remaining nuts on top. Makes about 16 servings.

To Make Orange Delights:
2 cups Master Cookie Mix
1/2 cup finely ground almonds
2 eggs
1 cup sugar
2 tablespoons flour
1 tablespoon orange juice
1 teaspoon orange rind

Crust: mix together cookie mix and nuts. Press into greased small baking dish. Bake at 350 for 15 minutes but do not brown.

Filling:mix eggs, sugar, flour, o.j., and rind. Spread over crust. Bake 25 minutes longer or until set. Cut into (16) squares and sprinkle with confectioner’s sugar, if desired.

To Make Coconut Squares:
3 cups Master Cookie Mix
2 eggs
1 tablespoon lemon rind
1 cup coconut
3/4 cup chopped nuts
1/4 cup chopped maraschino cherry, optional

Mix together your cookie mix, eggs, and lemon rind. Stir in coconut, nuts, and cherries if using. Spread in 9 by 13 greased pan and bake at 350 for 20-25 minutes, until the cake springs back when pressed lightly Sprinkle with sugar and cut into 48 1 1/2 inch squares.

To Make Orange Nut Bars:
3 cups Master Cookie Mix
1 tablespoon grated orange rind
1/4 cup orange juice
2 eggs
1 cup coarsely chopped dates or other dried fruit
1 cup chopped nuts

Mix your mix, orange rind, orange juice, and eggs. Stir in fruit and nuts. Spread into 9 by 13 greased pan and bake at 350 for 25 minutes. Sprinkle with sugar and cut into 48 1 1/2 inch squares.

To Make Pecan Balls
3 cups Master Cookie Mix
1 3 oz package of cream cheese, softened
1 egg
1 teaspoon vanilla
1 1/2 cups chopped pecans

Mix the cream cheese, mix, egg, and vanilla. Stir in nuts. Shape into one inch balls and bake about 15 minutes on greased cookie sheets, about an inch apart. Roll in confectioner’s sugar while warm. Makes about 36 balls.

To Make Cranberry Nut Cookies:
3 cups Master Cookie Mix
1 tablespoon grated orange rind
1 teaspoon cinnamon
1 egg
1 cup fresh cranberries
3/4 cup chopped nuts

Mix together your mix, rind, cinnamon and egg. Stir in fruit and nuts. Shape into one inch balls and roll into sugar to coat. Place three inches apart on greased cookie sheet. Bake at about 375 for 12 minutes or until lightly browned around edges. Makes about 48 cookies.

To Make Chocolate Pinwheel Cookies:
4 cups Master Cookie Mix
1 1/2 teaspoons vanilla
1 egg
3 tablespoons unsweetened cocoa

Mix cookie mix, vanilla, and egg. Divide dough into half. Add cocoa to one half the dough only and chill. Roll into two rectangles about 1/4 inch thick. Top one with the other and press together with rolling pin. Roll up as for jellyroll and chill again, until firm. Cut into 1/8” slices and bake at 375 on greased cookie sheet for about 6 minutes. Makes about 48 cookies.