Make-A-Mix (36 page)

 

B
e a “Supermom” by filling your home with the tempting aroma of freshly baked cookies. The smell says “welcome.” In this chapter you'll find chewy cookies, bar cookies and many others. Our favorites, however are in the Master Mixes section—SLICE & BAKE COOKIES in a variety of flavors.

 

If you're looking for a way to introduce cooking to your children, COOKIE MIX is made to order. Success right from the beginning will motivate them to move on to more challenging mixes. And there will be very little mess!

 

Children might have the right idea when they eat main dishes sparingly to save room for the finishing touch—dessert! A meal without a dessert is like a kitchen without a sink. Desserts such as puddings or fruit-filled desserts even add nutrition to a meal.

 

When planning your menus, include desserts that will complement the meal. For example, serve a light dessert such as Lemonade Ice Cream Dessert with pasta or another substantial food.

 

Need a spectacular dessert for a special occasion? Try the Cookie Crust Fruit Tart. In addition to being beautiful, it is delicious and easy. Check the Cakes and Pies sections for other great finales.

 

 

 

Cherry Cobbler—Omit apples, sugar, cinnamon and walnuts. Drain and reserve liquid from 1 ( 16-oz.) can red, sour, pitted cherries. Combine 2 tablespoons flour, 3/4 cup sugar and 1/8 teaspoon salt. Stir in reserved cherry juice. Fold in cherries and 1 teaspoon almond extract. Make cobbler mixture, reducing milk or water to 6 tablespoons; add 1 teaspoon almond extract. Bake at 425F (220C) 25 minutes.

 

Preheat oven to 325F (165C). Grease an 8-inch-square pan. Place apples in bottom of pan. Combine sugar, cinnamon and walnuts in a bowl. Sprinkle over apples in pan, reserving 1/4 cup for topping.

 

In a bowl, thoroughly combine QUICK MIX and sugar. Combine egg and milk or water in a small bowl. Add all at once to dry ingredients. Blend. Spread dough evenly over top of apple mixture. Top with remaining cinnamon-sugar mixture. Bake about 45 minutes, until light brown. Cut into squares. Makes 8 to 10 servings.

 

 

 

Preheat oven to 350F (175C). In an 11” x 7” baking pan put melted butter or margarine, peaches and nutmeg. Stir to coat peaches. In a medium mixing bowl, combine SNACK CAKE MIX, cinnamon, milk, vegetable oil, egg and vanilla or almond extract. Pour over fruit mixture in pan. Bake for about 30 minutes or until cake is set. Makes 8 servings.

 

 

 

Chocolate Topper

 

Sprinkle 1 (6-oz.) package chocolate chips over warm brownies. Warm in oven until melted. Spread evenly. Sprinkle with more chopped nuts.

 

Coconut-Pecan Topping Combine 1/3 cup sugar, 1/3 cup evaporated milk, 1 beaten egg yolk and 3 tablespoons butter or margarine. Stirring constantly, cook 5 minutes, until mixture comes to a boil. Remove and stir in 1/4 teaspoon vanilla, 2/3 cup coconut and 1/2 cup chopped pecans. Cool 10 minutes. Spread on cooled brownies.

 

Preheat oven to 350F (175C). Grease and flour an 8-inch-square pan. Combine melted butter or margarine, eggs, vanilla and BROWNIE MIX. Beat until smooth. Stir in nuts. Pour into prepared pan. Bake 30 to 35 minutes, until edges separate from pan. Sprinkle or frost with Brownie Topper of your choice. Cut into 2-inch bars when cool. Makes 16 brownies.

 

 

 

 

Bittersweet Frosting

 

Combine 1-1/2 cups powdered sugar, 1/2 cup butter and 1/2 cup evaporated milk. Cook 7 to 10 minutes, until temperature reaches 230F (110C). Cool. Beat until stiff; spread on cooled brownies. Melt 2 (1-oz.) squares unsweetened chocolate and spread over topping.

 

Marshmallow Surprise

 

Prepare 1/2 recipe Chocolate Icing, page 286. Sprinkle 1-1/2 cups miniature marshmallows over warm brownies. Warm until melted, about 2 to 3 minutes. Cool. Frost with icing.

 

 

 

Substitute mint chocolate chip or peppermint ice cream for vanilla ice cream.

 

Line an 8-inch bowl with foil. Pack ice cream into bowl and freeze until very firm. Preheat oven to 350F (175C). Grease an 8-inch-round cake pan. Line pan with wax paper. Grease wax paper. In another medium bowl, combine BROWNIE MIX, egg yolks, water, butter or margarine, vanilla and nuts. Spread in prepared pan. Bake about 25 minutes, until edges separate from pan. Cool in pan 10 minutes, then cool. Peel off wax paper. Place cake on a wooden cutting board or baking sheet lined with heavy brown paper. Cover with plastic wrap. Freeze about 1 hour until hard.

 

Beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form. Set aside. Quickly invert bowl of ice cream over cake. Remove bowl and foil. Quickly spread meringue over ice cream and brownie, sealing meringue to cutting board or paper. Return to freezer for at least 30 minutes.

 

Just before serving, preheat oven to 500F (260C). Bake about 3 minutes, until meringue is browned. Cut in wedges with a knife dipped in water. Refreeze leftover Brownie Alaska, if desired. Makes 10 to 12 servings.

 

 

 

Preheat oven to 375F (190C). Grease baking sheets. Combine butter or margarine, eggs and water in a medium bowl. Beat with a fork until blended. Stir in BROWNIE MIX, baking soda, flour and vanilla. Add additional water, if needed. Blend well.

 

Drop by teaspoonfuls 2 inches apart on prepared baking sheets. Put a walnut or pecan half in center of each cookie Bake 10 to 12 minutes, until edges are browned. Cool. Makes 36 cookies.

 

 

 

Preheat oven to 375F (190C). Grease baking sheets. In a large bowl, combine COOKIE MIX, milk, vanilla and egg. Blend well. Stir in nuts or coconut and chocolate chips or candies.

 

Drop by teaspoonfuls onto prepared baking sheets. Bake 10 to 15 minutes, until golden brown. Makes 24 cookies.

 

 

 

Butter a 9-inch-square baking pan; set aside. In a saucepan, combine brown sugar and corn syrup. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Stir in peanut butter until blended. Stir in GRANOLA MIX and peanuts until coated.

 

Press into prepared pan. Cool to room temperature. Cut into 3” x 1” pieces. Makes 27 bars.

 

 

 

In a medium bowl, combine QUICK MIX, 1/4 cup sugar, cinnamon, ginger and cloves. Mix well. Combine egg yolk and molasses in a small bowl. Add to dry mixture. Blend well. Refrigerate at least one hour.

 

Preheat oven to 375F (190C). Lightly grease baking sheets. Shape dough into 1-1/2-inch balls. Place on prepared baking sheets. Flatten balls with the bottom of a glass dipped in sugar. Bake 8 to 10 minutes, until edges are browned. Makes about 30 cookies.

 

 

 

Peanut-Butter & Jelly Cookies—On baking sheets, make indentation with thumb in center of balls. Do not flatten. Fill with grape jelly.

 

Preheat oven to 375F (190C). Lightly grease baking sheets. Combine all ingredients in a medium bowl. Blend well. Shape dough into 1-inch balls. Place on prepared baking sheets and flatten with fork tines. Bake 10 to 12 minutes, until edges are browned. Makes 30 to 36 cookies.

 

 

 

Preheat oven to 400F (205C). In a medium bowl, combine COOKIE MIX, baking soda, cream of tartar and egg. Mix well. Combine sugar and cinnamon in a small dish.

 

Shape dough into 1-1/2-inch balls. Roll in sugar-cinnamon mixture and place 2 inches apart on unbuttered baking sheets. Flatten balls slightly. Bake 8 to 10 minutes, until lightly browned with cracked tops. Do not overbake. Makes about 24 cookies.

 

 

 

Preheat oven to 350F (175C). Lightly grease baking sheets. In a medium bowl, combine COOKIE MIX, egg yolks, pineapple and coconut. Stir until well-blended. Drop by teaspoonfuls onto prepared baking sheets. Top with maraschino cherries. Bake 12 to 15 minutes, until edges are golden. Makes 30 to 36 cookies.