Details
Betty
Crocker Cake & Cookie Mix Gingerbread 14.5 oz Box. Richly
spiced and delicious, Betty Crocker Gingerbread Mix makes life a little
sweeter. Made with molasses, enriched flour, and sugar, this mix whips
up cookies or cake to suit your mood. Simply add water and egg for an
easy-to-prepare dessert sure to please, then top with icing or enjoy
unadorned. Kosher Dairy Betty Crocker muffins are a home-baked treat
that are quick and portable for families on the go. Just add oil, water,
and eggs. Bowl to oven in minutes. Top muffins or bread with fruit,
butter and more. The Red Spoon is my promise of great taste, quality,
and convenience; This is a product you and your family will enjoy, I
guarantee it – Betty Crocker.
Ingredients
Enriched
Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate,
Riboflavin, Folic Acid), Sugar, Palm Oil, Dried Molasses, Wheat Starch,
Leavening (Baking Soda, Sodium Acid Pyrophosphate), Dextrose, Corn
Starch, Salt, Hydroxylated Soy Lecithin, Natural Flavor.
Directions
Making
Cake You will need: 1 1/4 Cups 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°F (metal or glass
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 to 35 minutes or until toothpick
inserted in center comes out clean. Serve warm or cool. High Altitude
(3500 to 6500 ft): Stir 2 Tbsp all-purpose flour into dry cake mix.
Making Cookies You will need: 2 Tablespoons
All-Purpose Flour, Omit flour for soft ginger cookies. 1/4 Cup
Water 2 Tablespoons Butter or Margarine,
Melted Heat oven to 375°F. Stir dry Gingerbread mix and flour in medium
bowl. Add water and melted butter, stir until dough forms. Shape dough
into 1-inch balls. Continue as directed for: Gingersnaps: Place balls
2 inches apart on ungreased cookie sheet. Flatten to 2 inches in
diameter with 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. 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 change. Tip for
decorating gingerbread cookies To create the stitched edges try using
white candy sprinkles.
Warnings
Do not eat raw cake batter or cookie dough. Contains wheat and soy; may contain milk ingredients.
