Item: Cake & Cookie Mix Gingerbread S34
Size: 14.5 oz
Brand: Betty Crocker
Directions: Gingerbread Cake: You will need: 1 1/4 cups lukewarm water,1 egg. (Or use 1 egg white or 1/4 cup fat-free cholesterol-free egg product instead of the egg). 1. Heat oven to 350 degrees f (glass or metal pan). 2. Stir gingerbread mix, water and egg in ungreased 8- or 9-inch square pan, using fork, until blended. Stir vigorously about 2 minutes, scraping corners frequently, until well mixed. 3. Bake 8-inch shiny metal pan 35 to 40 minutes; 8-inch glass, dark or nonstick pan 30 to 35 minutes; any type 9-inch pan 30-35 minutes or until toothpick inserted in center comes out clean. Serve warm or cool. High altitude (3500 to 6500 ft): Stir 2 tbsp flour into dry cake mix. Easy glaze (if desired); Measure 1/3 cup Betty Crocker Rich & Creamy vanilla or lemon frosting (from 1-lb tub) into small microwaveable bowl. Microwave uncovered on high about 5 seconds or until thin enough to drizzle. Gingersnaps or Soft Ginger Cookies: You will need: 1/4 cup hot water. 2 Tablespoons all-purpose flour (Omit flour for soft ginger cookies). 2 Tablespoons margarine or butter, melted. 1. Heat oven to 375 degrees F. Stir gingerbread mix, water, flour and margarine in medium bowl, using spoon, until dough forms. 2. Shape dough into 1-inch balls. Continue as directed for Gingersnaps. Place balls 2inches apart on ungreased cookie sheet. Flatten to 2 inches in diameter with greased bottom of glass dipped in sugar. Soft Ginger Cookies: Roll balls in sugar if desired. Place 2 inches apart on ungreased cookie sheet. Flatten slightly. 3. Bake 8 to 10 minutes or until edges are firm (do not overbake). Cool 1 minute before removing from cookie sheet. Store completely cooled cookies in airtight container. About 2 1/2 dozen cookies. High Altitude (3500 to 6500 ft): No changes.
Ingredients: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean and/or Cottonseed Oil, Dried Molasses, Leavening (Baking Soda, Sodium Acid Pyrophosphate), Soy Flour, Wheat Starch, Dextrose, Corn Starch, Salt, Dried Corn Syrup, Lecithin, Natural Flavor, Monoglycerides, Sodium Stearoyl Lactylate, Datem, Sodium Caseinate.
UPC 12: 016000445307
Number of scans:
Last modified: Sunday, 13-Jun-2010 9:16 PM ET
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