Betty Crocker Gingerbread Cake & Cookie Mix 14.5 Oz Boxes (Pack Of 12)
(4 Epinions reviews)
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Betty Crocker Gingerbread Cake & Cookie Mix 14.5 Oz Boxes
Dec 15, 2007 (Updated Dec 15, 2007)
Review by susiewho
Rated a Very Helpful Review
Pros:Always turns out a good cake and cookie
The Bottom Line: Betty Crocker Cake & Cookie Mix always turns out a wonderful cake or cookie
Betty Crocker Gingerbread Cake & Cookie Mix 14.5 Oz Boxes is my cheat sheet for making Gingerbread cookies. As much as I mess up when cooking I love to bake. Not in the old fashioned multiple step way. I like to cut out cookies and decorate them. I'm an artist so that has always been the fun part for me.
Recommend this product?
My kids have stocked me up with all the best cookie cutters and sprinkles, sugars and more. I just buy mixes and work from there.
The Betty Crocker Gingerbread Cake & Cookie Mix is perfect for making a really reliable, easy, moist Gingerbread dough. Sometimes I make these into little people by hand. Most of the time I cut out great shapes for the Holidays You can turn out a whole platter of wonderful cookies using Betty Crocker Cake & Cookie Mixes. The Gingerbread is always nice and moist and tasty.
The Betty Crocker Gingerbread Cake & Cookie Mix It's a three step mix. Heat your oven to 350 degrees. Stir your mix adding the 1 1/2 C water and 1 egg and place the mix in an ungreased pan if you're making the cake. Bake in a 8 inch shiny metal pan or 8 inch glass pan for 30-35 minutes.
For Cookies: Combine 1/4 C Hot water, 2 T All purpose flour and 2 T melted butter. Stir Shape and Bake. You can roll the dough into 1" balls for cookies or what I do is roll out the dough between sheets of wax paper for easy clean up and start cutting out shapes. Keep the parts you aren't working on refrigerated. If you use too much flour on your area that you cut the cookies on they will be firmer so be careful. You also need to flour your cookie cutters.I cook them at 350 degrees for 6-9 minutes and keep an eye on them. Cool 1 minute before icing. I leave more time or else the icing runs.You should also try outlining your design with a line of icing and then filling in the middle. This keeps the icing from running, it's called "flooding". I use a Pampered Chef stone for baking so I don't have to worry about burned bottoms.
If you plan on hanging these as ornaments make sure to poke a little hole in the top of the cookie and let them cook a wee bit longer so they ar harder. They will last several years, really! If you just want to keep the cookies for a while store them in an air tight container and you can keep them for 3 -4 months.
Another super simple recipe is use 1 box cake mix, 2 3/4 C flour and 1 stick of butter. You can add 1/2 C Peanut butter or large chocolate kisses placed in the center or try jelly or nuts for different varieties of cookie and it's the simplest cookie I know how to make.
To make Gingerbread Stained Glass window cookies. buy some colored life savers, Divide them by color. Smash up the pieces and you're ready.Cut out your cookie shape. Then cut a smaller are out of the center. Put some colored broken life saver pieces into the opening, filling it up. When you bake these they will melt and be see through and look like stained glass. This is a great recipe to make with children. They love smashing up the Life Savers.
Betty Crocker always turns out good results for you.
Ingredients: Enriched flour bleached wheat, Niacin, Thiamin Monothiatrate, Riboflavin, Folic Acid, Sugar, Hydrogenated Soybean, Cottonseed Oil, Dried Molasses,Leavening, Baking Soda,Sodium Aci, Soy FLour, Dextrose, Wheat Flour, Corn Starch, Salt ,Corn Syrup, ,Lecithin, Natural Flavor, Monoglycerides, Sodium Sterayl,Lactylate, Datem, Phosphate,Sodium Caseinate
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