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1 pkg. yellow cake mix; 2
layer
size
1/4 cup butter or margarine;
soft
1/3 cup milk
1 egg
1/2 tsp. maple flavoring
1 cup semi-sweet chocolate
pieces
1/2 cup chopped walnuts
Combine cake mix, butter, milk, egg and flavoring; beat until smooth. Stir in chocolate and nuts. Drop from teaspoon onto greased cookie sheet. Bake at 375ºF about 12 minutes. Let stand a few seconds before removing from sheet.
Makes about 4 1/2 dozen cookies.
1 pkg. vanilla
pudding
mix; 3 or 3 1/4 oz. size (not the instant type)
1 cup granulated sugar
2/3 cup evaporated milk
1 Tbsp. butter; or margarine
1 tsp. vanilla
1/2 cup chopped walnuts
1/4 cup candied cherries;
chopped
Combine dry pudding mix, sugar and milk in 2-quart saucepan. Cook and stir till mixture boils. Cook at full rolling boil for 5 minutes, stirring constantly. Remove from heat; add butter and vanilla. Beat at high speed in small bowl of electric mixer for 3-4 minutes or till mixture holds shape. Stir in nuts and cherries. Drop from teaspoon onto buttered cookie sheet. Store in cool place.
Makes 2 dozen.
1 stick pie crust mix
3/4 cup brown sugar
1/2 tsp. vanilla
1 egg,slightly beaten
3/4 cup chopped peanuts
Prepare pie crust mix according to package directions. Blend in brown sugar and vanilla. Add egg and 1/4 cup chopped peanuts. Spread mixture on a well-greased and floured 17 X 14-inch cookie sheet to within 1 inch from edge. Top with 1/2 cup chopped peanuts.
Bake in moderate oven (350ºF) for 15 minutes. Loosen edges as soon as cookie sheet is removed from oven; cool on sheet. Cut in pieces.
1 pkg. regular pudding
mix;
(4 oz. size)
2 cups packaged biscuit mix
1/2 cup granulated sugar
1 egg; slightly beaten
1/2 cup milk
1/4 cup butter or margarine;
melted
1 tsp. vanilla
1 1/3 cups flaked coconut
ready to spread creamy frosting; refrigerated walnut halves
Combine pudding mix (dry), biscuit mix, and sugar. Beat in next four ingredients. Stir in coconut. Drp from tsp. onto ungreased cookie sheet. Bake at 350ºF for 11-13 minutes. Remove to cooling rack. Spread cooled cookies with frosting; top with nut halves.
Makes about 3 dozen
cookies.
1 roll refrigerated slice
and
bake sugar cookies
1/2 cup pecan halves
1/2 cup semi-sweet chocolate
pieces
Cut sugar cookie roll into 13 slices of about 3/4-inch thickness. Cut each slice into quarters. Place 2 inches apart on ungreased cookie sheet and bake at 375ºF for about 9 minutes. Remove form oven. Top each of HALF the slices with a pecan half. Top each of the remaining cookies with about 10 semi-sweet chocolate pieces. Return to oven for about 1 minute. Remove from oven; spread softened chocolate evenly over the chocolate topped cookies. Top each with a pecan topped cookie.
Makes 26 sandwich cookies.
1 pkg. white cake mix; 1
layer
size
1 1/3 cups flaked coconut
1/4 cup granulated sugar
1 egg
1 tbs. milk
1/4 tsp. vanilla
1/2 cup semi-sweet chocolate
pieces
Combine cake mix, coconut, sugar, egg, milk and vanilla in mixing bowl. Blend together on low speed of electric mixter. Pat into greased and floured 9X9X2-inch baking pan. Sprinkle chocolate pieces over top. Bake in a moderate oven (350ºF) about 25 minutes. Cut into squares or bars while warm. Serve when cool.
1 box cake mix,
unprepared
(any flavor)
1/2 cup oil
2 eggs
Mix all ingredients well
to
remove lumps. Stir in raisins and/or nuts and/or chocolate chips
if you so desire. Drop by teaspoonfuls, about 2 inches apart, on an
ungreased
cookie sheet. Bake in a 350°F preheated oven for 8-10 minutes.
1 pkg. lemon cake mix
(without
pudding)
1 cup Rice Krispies
1/2 cup melted butter
1 large egg,slightly beaten
Heat oven to 350°.Combine all ingredients; blend well.Form into one inch balls, pressing firmly. Place two inches apart on ungreased cookie sheets.
Bake for 9 to 12 minutes OR until light golden brown around edges. Cool one minute; remove from cookie sheets.
TIP:
Other cake flavors may be
used as well. If using Chocolate cake mix flavors, add an
additional
three tablespoons of water.
Serving Size : 48
1 package cake mix -- *see
note
2 eggs
1/2 cup vegetable oil
Choice of following
6 oz. chocolate chips --
miniature
6 oz. butterscotch chips
6 oz. peanut butter chips
1/2 cup coconut -- shredded
1/2 cup raisins
1 apple -- grated
1 cup nuts -- chopped
1/2 cup dried apricots --
chopped fine
* Use a versatile cake
mix
that allows you to add ingredients of your choice to create a unique
cake.
Don't use a cake mix with pudding in it.
Use one or more of the
ingredients
listed.
Preheat oven to 350°. Combine the cake mix, eggs, and oil. Mix well, then add the optional ingredients and blend in. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 9-12 minutes.
1/2 cup peanut butter
1/2 cup oatmeal
2 eggs
1/3 cup milk
1/4 cup oil
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1 box cake mix [any flavor]
Mix all ingredients together and drop by teaspoonful onto ungreased cookie sheet. Bake at 350° for 12 minutes.
Yield: 42 servings
18 1/2 oz chocolate cake
mix
1/3 c mashed bananas,
ripe
1 egg
2 tbs. water
6 oz semisweet chocolate
pieces
Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces.
Drop by rounded
teaspoonfuls,
about 2 inches apart, on
greased baking sheets. Bake
in 350° oven 8 minutes or until done.
Remove from baking sheets; cool on racks. Makes 3 1/2 dozen.
Yield: 100 servings
1 pkg. devils food cake
mix
2 eggs
2 tbs. vegetable oil
2 tbs. water
1/2 c chocolate. flavored
beverage mix
1 envelope unflavored gelatin
1 c solid white vegetable
shortening
4 1/2 c confectioners sugar
1 tsp. vanilla
2 tsp. vanilla
Blend cake mix, eggs, water, vegetable. oil and beverage mix and shape into ball. Let stand 20 minutes.
Form dough into 1/2"
balls
and place on greased cookie sheets.
Flatten each with a smooth
bottom of a drinking glass, greased once and dipped into the beverage
mix
powder each time.
Bake at 400°for eight
minutes.
Remove cookies at
once and immediately flatten
with the back of a spatula. Let cool 20 min. Makes 100.
For Filling, place gelatin in a heatproof cup. Add 1/4 cup cold water, stir well and place in pan of hot water until mix clears and gelatin is softened.
Beat vegetable shortening until fluffy. Add sugar gradually and beat for 10 min. Mix in vanilla, beat in cooled gelatin mix.
Spread about 1 tsp. filling between two cookies. Press gently together so that filling comes to the edges of cookies. Chill until set.
Yield: 24 servings
1 box yellow cake mix *
1/2 c butter, softened
1 tsp. vanilla
2 eggs
6 oz chocolate chips
1/2 c walnuts, chopped
* Betty Crocker Super
Moist
Yellow Cake Mix - works best.
Pre-heat oven to 350 F.
Mix 1/2 of the cake mix with the butter, eggs and vanilla until smooth. Add the remaining mix, chocolate chips and nuts.
Drop by teaspoon onto an
ungreased
cookie sheet about 2
inches apart. Bake 10-12
minutes
(centers will be soft).
Cool slightly before removing from the pan. Do not leave on cookie sheet for too long as the cookies will continue to bake and become hard instead of soft and chewy.
SIMPLIFIED VERSION:
1 ea. cake mix as above
1 t vanilla, 1/4 c vegetable
oil
5 oz chocolate chips
1 egg, 1/2 c chopped walnuts.
Mix as above. If too stiff add a second egg.
Bake at 375° for
10-12
minutes on ungreased cookie sheet.
Cool slightly before
removing.
If all else fails use the recipe on the back of the chocolate chip bag.
From: Syd's Cookbook.
Serving Size : 16
1 box of cake mix *
1 egg
1/2 cup oil
1/4 cup water
6 ounces chocolate chips **
Mix first 4 ingredients
in
a bowl until almost all the lumps are gone. Add
the chocolate chips.
Bake in a greased 9 X 13 pan at 350 ° for 25
minutes. Cool and cut into
squares.
* Suggested box cake
mixes
:
Pillsbury Plus Yellow
Butter
Devil's Food.
You can also use the
Duncan
Hines Fudge Marble mix. Take some of the batter and mix with the fudge
packet. Add a T or 2 of water just enough to mix. First spread and pat
down in pan the plain yellow mixture add the fudge mixture and swirled
it in pan.
Came out great. ** Also may
want to try butterscotch chips, or nuts for
variety.
Mix above and place on
Pam
sprayed cookie sheet in 1 inch diameter balls.
Bake at 350 degrees or until
light golden brown around edges.
| Bar Cookies | Refrigerator Cookies |
| Brownies | Rolled Cookies |
| Shortbread | Drop Cookies |
| No Bake Cookies |
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