Tag: Desserts

Golden Yellow Cake Mix Recipe

Pineapple Carrot Cake

(6 – 9 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 3 Tbsp. instant vanilla pudding mix
  • 1/2 tsp. nutmeg
  • 1 tsp. cinnamon
  • 2 eggs
  • 1/4 cup oil
  • 1 can (8 oz.) crushed pineapple, drained
  • 3/4 cup carrots, grated
  • 1/2 cup pecans, chopped
  • 1/2 cup flaked coconut
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease a 9” square pan.

Combine cake mix, pudding mix, nutmeg and cinnamon. Add eggs and oil. Mix on medium for 1 minute. Add pineapple, carrots, pecans and coconut. Blend well. Pour into pan. Bake 30 – 35 minutes or until toothpick inserted in center comes out clean.

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Banana Muffin Mix Recipe

Banana Surprise Cookies

(15 – 18 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Banana Muffin Mix
  • 2 Tbsp. margarine or butter
  • 1 Tbsp. sugar
  • 1 Tbsp. instant vanilla pudding mix
  • 1 egg
  • 15-18 chocolate candy kisses
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Banana Muffin Mix

Directions:

Preheat oven to 350°F.

Combine muffin mix, margarine or butter, sugar, pudding mix and egg. Remove wrapper from chocolate pieces. Press 1 rounded teaspoon of mixture around each. Place on ungreased baking sheet. Bake 10 – 12 minutes or until lightly browned. Remove from baking sheet and cool.

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White Cake Mix Recipe

Fruity Cake

(9 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” White Cake Mix
  • 3 Tbsp. gelatin dessert (any flavor)
  • 2 Tbsp. margarine or butter, softened
  • 2 egg whites
  • 1/2 cup water
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White Cake Mix

Directions:

Preheat oven to 350°F. Grease and flour an 8” pan..

Combine cake mix and gelatin. Add margarine and water; mix well. Blend in egg whites and margarine or butter. Beat on medium for 3 minutes. Pour into pan. Bake 27 – 30 minutes. Remove from pan and place on wire rack. Cool completely. Frost with desired topping.

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Raspberry Muffin Mix Recipe

Raspberry Cookies

(10 – 12 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Raspberry Muffin Mix
  • 1 Tbsp. instant vanilla pudding mix
  • 2 Tbsp. quick oats
  • 1 Tbsp. margarine or butter, softened
  • 1 egg
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Raspberry Muffin Mix

Directions:

Preheat oven to 375°F. Grease a baking sheet.

Combine muffin mix, pudding mix and oats. Cut in margarine or butter until mixture resembles fine crumbs. Mix in egg until well blended. Roll into 1” balls. Place on baking sheet and flatten slightly with fork. Bake 10 – 12 minutes or until lightly browned.

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Raspberry Muffin Mix Recipe

Jelly Roll in a “JIFFY”

(16 – 18 Servings)

Ingredients:

Jelly Roll

  • 1 pkg. “JIFFY” Raspberry Muffin Mix
  • 1/2 cup powdered sugar
  • 5 eggs
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 1 Tbsp. milk
  • 3/4 cup sugar
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 3/4 cup flour

Filling

  • 4 oz. cream cheese
  • 1 container (4 oz.) whipped topping
  • 1 cup raspberry jelly
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Raspberry Muffin Mix

Directions:

Preheat oven to 400°. Line jelly roll pan with wax paper.

Set aside powdered sugar. Combine remaining ingredients for jelly roll. Pour into prepared pan. Bake 10 – 12 minutes. Sprinkle a towel with powdered sugar. Flip cake onto towel and peel off wax paper. Roll up towel and cake together; cool. After cake has cooled, unroll to add filling. Combine filling ingredients and beat until creamy. Spread mixture on jelly roll. Roll up and refrigerate. Slice and serve.

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Raspberry Muffin Mix Recipe

Cran-Raspberry Snack Cake

(12 – 15 Servings)

Ingredients:

Cake

  • 3 pkgs. “JIFFY” Raspberry Muffin Mix
  • 3 eggs
  • 3/4 cup milk
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 1 can (12 oz.) CranFruit (cranberry and raspberry)
  • 3/4 cup pecans, chopped

Frosting

  • 3 cups powdered sugar
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 tsp. vanilla extract
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Raspberry Muffin Mix

Directions:

Preheat oven to 350°F. Grease and flour a 13” x 9” pan.

For cake, combine eggs and milk. Add muffin mix and pudding mix. Mix on low until blended. Stir in fruit and pecans. Spread into pan. Bake 45 – 50 minutes or until toothpick inserted into center comes out clean. Cool. For frosting, combine ingredients. Blend well. Spread on cake.

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Lattice Pie

Apple Pie

(One 9″ Pie)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1 tsp. cinnamon
  • 6 cups apples, peeled and sliced
  • 2 Tbsp. margarine or butter
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Pie Crust Mix

Directions:

Preheat oven to 425°F.

Prepare two crust pie as directed on package. Place bottom crust in pie pan. In separate bowl, combine sugar, flour and cinnamon. Stir into apples until well coated. Pour mixture into pie crust and dot with margarine or butter. Cover with top crust, seal edges and slit top for venting. Bake 15 minutes. Reduce heat to 350°F and bake an additional 30-35 minutes.

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Pie Crust Mix Recipe

Banana Split Pie

(One 9″ Pie)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 1-3/4 cup milk
  • 1/2 cup chocolate chips
  • 1 Tbsp. oil
  • 2 bananas
  • 1/2 lb. fresh strawberries, sliced
  • 1 can (8 oz.) crushed pineapple, drained (reserve juice)
  • 1 container (8 oz.) whipped topping, thawed
  • 1/4 cup nuts, chopped
  • 1 small jar Maraschino cherries (optional)
  • 1 small jar chocolate sauce (optional)
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Pie Crust Mix

Directions:

Preheat oven to 450°F.

Prepare pie crust mix as directed on package for a one crust pie. Prick bottom with a fork. Bake 10 – 13 minutes. Cool. Combine pudding mix and milk. Blend well and set aside. Melt chocolate chips. Stir in oil. Paint crust with chocolate mixture. Slice bananas into reserved pineapple juice; stir gently. Place half of bananas over chocolate. Spread half of pudding over bananas. Arrange strawberries, pineapple and remaining bananas over pudding. Spread remaining pudding over fruit. Cover with whipped topping, sprinkle with nuts and garnish with cherries (optional). Chill before serving. Drizzle with chocolate sauce after cutting (optional).

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Pie Crust Mix Recipe

Butterscotch Pie

(8 – 12 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 4 or 5 Tbsp. cold water

Filling

  • 1-1/4 cup dark brown sugar, firmly packed
  • 1/3 cup cornstarch
  • 2 cups milk
  • 3 egg yolks
  • 6 Tbsp. margarine or butter
  • 1-1/2 tsp. vanilla extract
  • pinch of salt

Topping

  • 3 egg whites
  • 1/4 tsp. cream of tartar
  • 6 Tbsp. sugar
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Pie Crust Mix

Directions:

Preheat oven to 450°F.

Prepare and bake pie crust mix as directed on package for a one crust pie. For filling, in medium saucepan, combine brown sugar and cornstarch; stir in milk until smooth. Cook on medium, stirring constantly until mixture thickens and comes to a boil. Remove from heat. In separate bowl, beat egg yolks with fork. Add to pudding mixture a small amount at a time, stirring rapidly to prevent lumps. Return to heat and stir until thickened. Do not boil. Stir in margarine or butter, vanilla and salt. Pour into crust. Reduce heat to 425°F. For topping, combine egg whites and cream of tartar. Beat on high until frothy. Slowly add sugar a little at a time; beat until stiff peaks form. Spread over filling. Bake 3 – 5 minutes or until lightly browned.

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Pie Crust Mix Recipe

Lemon Meringue Pie

(One 9″ Pie)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 4 – 6 Tbsp. cold water

Filling

  • 2 whole eggs
  • 4 egg yolks
  • 1-1/2 cups sugar
  • 1/4 cup conrstarch
  • 1/8 tsp. salt
  • 1 cup fresh lemon juice
  • 1/4 cup water
  • 2 Tbsp. butter

Meringue

  • 1/2 cup sugar
  • 1 Tbsp. plus 1 tsp. cornstarch
  • 1/2 cup cold water
  • 4 egg whites, room temperature
  • 1/8 tsp. salt
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Pie Crust Mix

Directions:

Preheat oven to 425°F.

Prepare pie crust as directed on package for a one crust pie. Bake 12 – 15 minutes. Let cool. For filling, whisk together eggs, egg yolks and sugar until light yellow. Add cornstarch and salt. Stir in lemon juice, water and butter. Transfer mixture to a non-aluminum saucepan. Stir constantly over medium until mixture is thick and starts to bubble. Boil for 1 minute. Spread evenly into pie crust. Cover with plastic wrap placed directly on top of filling. Refrigerate for 2 – 3 hours.

Preheat oven to 350°.

For meringue, whisk together sugar and cornstarch in a small saucepan. Add water and bring to a boil on high, whisking constantly. Boil 1 minute, whisking constantly. Transfer mixture to a small measuring cup. In a separate bowl, beat egg whites on high just until foamy. Add salt and beat until soft peaks form. With mixer running, pour in cornstarch mixture in a fine stream. Continue beating until stiff peaks form. Spread meringue over pie filling, making sure mixture touches edge of crust. Bake 13 – 15 minutes or until meringue is lightly browned. Cool completely.

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Pie Crust Mix Recipe

Old Fashioned Apple Dumplings

(6 Servings)

Ingredients:

Dumplings

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1/2 tsp. cinnamon
  • 2 Tbsp. sugar
  • 4 or 5 Tbsp. cold water
  • 6 baking apples, pared and cored
  • 6 Tbsp. margarine or butter

Syrup

  • 2-1/2 cups sugar
  • 1-1/2 cups water
  • 3 Tbsp. margarine or butter
  • 1 tsp. cinnamon
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Pie Crust Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan.

For dumplings, combine cinnamon and sugar; set aside. Prepare pie crust mix as directed on package. On floured surface, roll out to 18” x 12” rectangle. Cut into six 6” squares. Place apples in center of square. Fill center of each with about 1 teaspoon of margarine or butter and 1 teaspoon of cinnamon mixture. Moisten edges of squares. Fold in opposite corners to center and pinch together. Prick with fork for venting. Place dumplings in pan. For syrup, in sauce pan, combine sugar and water. Add margarine or butter and cinnamon. Bring to a boil. Pour over dumplings. Bake 55 – 60 minutes or until apples are tender.

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Pie Crust Mix Recipe

Strawberry Pie

(One 9″ Pie)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 2 Tbsp. margarine or butter, softened
  • 4-5 Tbsp. cold water
  • 6 cups fresh strawberries, divided
  • 1/2 cup water
  • 3/4 cup sugar
  • 3 Tbsp. cornstarch
  • 1 container (8 oz.) whipped topping (optional)
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Pie Crust Mix

Directions:

Preheat oven to 450°F.

Combine pie crust mix and margarine or butter. Blend well. Add 4-5 tablespoons of water (1 tablespoon at a time). Stir with fork until dough holds together. Form dough into a ball. Roll out on well-floured surface to 1” larger than inverted pie pan. Place in pan. Trim edge and flute. Prick bottom and sides of crust with fork. Bake 10-13 minutes. Set aside to cool. In saucepan, combine sugar and cornstarch. Mash enough strawberries to make 1-1/4 cups. Add 1/2 cup water. Stir into sugar mixture. Cook over medium heat, stirring constantly, and bring to a boil. Cook an additional 3 minutes, stirring constantly. Set aside to cool. Slice remaining strawberries and stir into cooled sauce. Mix to coat. Pour into cooled pie crust. Chill and serve with whipped topping (optional).

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Golden Yellow Cake Mix Recipe

Cool Delight

(9 – 16 Servings)

Ingredients:

Cake

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1 pkg. (3.4 oz.) instant lemon pudding mix
  • 4 eggs
  • 1/2 cup margarine or butter
  • 1 cup water
  • 1/2 tsp. lemon extract

Filling

  • 1 container (12 oz.) whipped topping, thawed (divided)
  • 1 can (15.75 oz.) lemon pie filling

Topping

  • whipped topping, (remaining)
  • 1 pgk. (3.4 oz.) instant lemon pudding mix
  • 1/4 cup milk
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease and flour two 9” cake pans.

Combine cake ingredients. Mix on medium for 4 minutes. Divide evenly and pour into pans. Bake 30 – 35 minutes or until tops spring back when lightly pressed. Cool in pan 5 minutes before removing. Cool completely. Cut cakes in half horizontally to make 4 layers. For filling, combine 1/4 cup whipped topping and pie filling. Divide and spread between the 3 layers. For topping, combine remaining whipped topping, pudding mix and milk until blended. Frost top and sides of cake. Chill and serve.

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Golden Yellow Cake Mix Recipe

Crispy Peanut Butter Bars

(24 – 30 Bars)

Ingredients:

Cake

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 2 Tbsp. peanut butter
  • 1/2 cup margarine or butter
  • 2 cups mini marshmallows

Topping

  • 1/4 cup margarine or butter
  • 3/4 cup light corn syrup
  • 1 pkg. (10 oz.) peanut butter chips
  • 2 cups cocktail peanuts
  • 2 cups crispy rice cereal
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan.

For crust, combine cake mix, peanut butter and margarine or butter until crumbly. Press in bottom of pan. Bake 13 – 15 minutes or until lightly browned. Top with mini marshmallows and return to oven until marshmallows are lightly browned. Remove from oven; set aside to cool. For topping, melt margarine or butter, corn syrup and peanut butter chips over low heat until mixture comes to a slow boil. Stir in peanuts and cereal. Spread over marshmallows. Cool and cut.

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Golden Yellow Cake Mix Recipe

Gingersnaps

(15 – 20 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1 tsp. ginger
  • 1/2 tsp. cinnamon
  • 1/8 tsp. cloves
  • 2 Tbsp. margarine or butter, melted
  • 2 Tbsp. dark molasses
  • 1 Tbsp. water
  • 1/2 cup sugar
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.

Combine cake mix, ginger, cinnamon and cloves. With fork, blend in margarine or butter, molasses and water. Chill dough for easier handling (optional). Roll into balls the size of walnuts. Dip in sugar and place on ungreased cookie sheet. Bake 10 – 12 minutes.

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Golden Yellow Cake Mix Recipe

Hawaiian Dessert

(12 – 15 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1 egg
  • 1/2 cup cold water
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 1 cup milk
  • 4 oz. cream cheese, softened
  • 1 can (20 oz.) crushed pineapple, drained
  • 1 container (8 oz.) whipped topping, thawed
  • flaked coconut (optional)
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan.

Prepare cake mix as directed on package. Pour into pan. Bake 15 – 20 minutes. Set aside to cool. Combine pudding mix, milk and cream cheese. Blend well. Spread over cooled cake. Spread pineapple over pudding mixture. Smooth whipped topping over pineapple. Sprinkle with coconut (optional). Chill and serve.

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Golden Yellow Cake Mix Recipe

Apple Crisp

(12 – 15 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 2-3/4 cups Granny Smith Apples, cored and sliced
  • 1/2 cup sugar
  • 2 Tbsp. cinnamon
  • 1/2 cup margarine or butter
  • 1 cup chopped nuts
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.

Arrange apples in bottom of an ungreased 13” x 9” pan. Combine sugar and cinnamon. Sprinkle over apples. Combine cake mix, margarine or butter and nuts. Blend well. Spread over apple mixture. Bake 45 – 50 minutes or until apples are tender. Serve warm with ice cream or whipped topping (optional).

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Golden Yellow Cake Mix Recipe

Banana Cake

(9 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 3 Tbsp. instant vanilla pudding mix
  • 1 egg
  • 1/3 cup banana, mashed
  • 1/2 cup water
  • 1/3 cup nuts, chopped
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease a 8” square pan.

Combine cake mix and pudding. Add remaining ingredients and mix for 4 minutes. Pour into pan. Bake 30 – 35 minutes or until toothpick inserted in center comes out clean. Cool and cut.

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Golden Yellow Cake Mix Recipe

Blonde Brownies

(6 – 9 Brownies)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
    or
    1 pkg. “JIFFY” White Cake Mix
  • 3 Tbsp. sugar
  • 1 egg
  • 1/4 cup margarine or butter
  • 2 Tbsp. water
  • 1/2 cup chocolate chips
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Golden Yellow Cake Mix
White Cake Mix

Directions:

Preheat oven to 350°F. Grease an 8” square pan.

Combine cake mix and sugar. Add egg, margarine or butter and water. Blend well. Add chocolate chips. Stir by hand until well blended. Pour into pan. Bake 25 – 30 minutes. Cool and cut.

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Golden Yellow Cake Mix Recipe

Cinnamon Chip Cookies

(30 – 32 Cookies)

Ingredients:

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 2 tsp. cinnamon
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 1/2 cup margarine or butter, softened
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 cup cinnamon chips
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Lightly grease a baking sheet.

Combine cake mix, cinnamon and pudding mix. Cream in margarine or butter. Add eggs and vanilla. Blend well. Fold in cinnamon chips. Bake 12 – 14 minutes. Cool 1 – 2 minutes on baking sheet.

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Golden Yellow Cake Mix Recipe

Cinnamon Blondies

(6 – 9 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 3 Tbsp. sugar
  • 1 tsp. cinnamon
  • 1 dash of nutmeg
  • 1/8 tsp. cloves
  • 1 egg
  • 1/4 cup margarine or butter
  • 2 Tbsp. water
  • 1/3 cup nuts, chopped (optional)
  • 1/3 cinnamon chips (optional)
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F..

Combine dry ingredients. Add remaining ingredients. Stir by hand until well blended. Pour into an 8” square pan. Bake 20 – 25 minutes. Cool and cut.

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Fudge Brownie Mix Recipe

Brownie Treats

(12 – 16 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Fudge Brownie Mix
  • 2 Tbsp. water
  • 1/4 cup oil
  • 2 eggs
  • 20 mini peanut butter cups, unwrapped
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Fudge Brownie Mix

Directions:

Preheat oven to 350°F. Grease a 9” square pan.

Combine brownie mix, water, oil and eggs. Blend well. Pour into pan. Place peanut butter cups evenly on batter, pressing slightly. Bake 35 – 40 minutes. Cool and cut.

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Fudge Brownie Mix Recipe

Chocolate Pie Crust

(One 9″ Pie)

Ingredients:

  • 1 pkg. “JIFFY” Fudge Brownie Mix
  • 2 Tbsp. margarine or butter, melted
  • 1 square (1 oz.) baking chocolate, melted
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Fudge Brownie Mix

Directions:

Preheat oven to 375°F. Grease pie pan.

Combine ingredients until crumbly. Press in bottom and up sides of pan. Bake 13 – 15 minutes. Cool before filling.

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Fudge Brownie Mix Recipe

Frozen Toffee Cream Pie

(8 – 12 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Fudge Brownie Mix
  • 1 square (1 oz.) unsweetened chocolate, melted
  • 2 Tbsp. margarine or butter, melted

Filling

  • 1 cup whipping cream
  • 2/3 cup sweetened condensed milk
  • 1/4 cup cold, strong coffee
  • 1/2 tsp. vanilla extract
  • 2 toffee bars, crushed (reserve 2 Tbsp.)
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Fudge Brownie Mix

Directions:

Preheat oven to 350°F. Butter a 9” pie pan.

Combine crust ingredients. Press in bottom and up sides of a pan. Bake 12 – 15 minutes. Set aside to cool. For filling, combine whipping cream, milk, coffee and vanilla. Beat on low until well blended. Continue on high for 4 minutes or until mixture becomes stiff. Fold in toffee bars. Spread on crust and sprinkle reserved toffee on top. Freeze for several hours or overnight before serving.

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Fudge Brownie Mix Recipe

German Chocolate Brownies

(36 – 48 Brownies)

Ingredients:

  • 4 pkgs. “JIFFY” Fudge Brownie Mix
  • 4 eggs
  • 2 Tbsp. oil
  • 1/2 cup sour cream
  • 1 can (15 oz.) coconut pecan frosting
  • 1 cup mini chocolate chips, divided
  • 1/2 cup pecans, chopped
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Fudge Brownie Mix

Directions:

Preheat oven to 350°F. Grease bottom of a half sheet pan.

Combine brownie mixes, eggs and oil until blended. Add sour cream and frosting. Blend well. Stir in 1/2 cup of chocolate chips. Pour into pan. Sprinkle pecans and remaining chocolate chips over top. Bake 30 – 35 minutes or until toothpick inserted in center comes out clean. Cool and cut.

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Vegetarian Corn Muffin Mix Recipe

Corn Cake

(12 – 15 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix
    or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 2 eggs
  • 3/4 cup milk
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Vegetarian Corn Muffin Mix
Corn Muffin Mix
Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan.

Combine ingredients. Beat for 3 minutes. Pour into pan. Bake 20 – 25 minutes.

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Vegetarian Corn Muffin Mix Recipe

“JIFFY” Cornmeal Shortcakes

(12 – 13 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix
    or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 cup flour
  • 1 tsp. baking powder
  • 3/4 cup sour cream
  • 1/3 cup milk
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 425°F.

Combine muffin mix, flour and baking powder. Add sour cream and milk. Mix with a fork to make a soft dough. On floured surface, knead several times. Roll or press out to 1/3” thickness. Cut with 2-1/2” cutter and place on ungreased baking sheet. Bake 10 – 12 minutes or until lightly browned. Split in half horizontally and top with fruit, whipped topping or ice cream.

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Vegetarian Corn Muffin Mix Recipe

“JIFFY” Corn Pie Crust

(One 9″ Pie)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix
    or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 cup flour
  • 1/2 cup shortening
  • 4-5 Tbsp. cold water
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F.

Combine muffin mix and flour. Cut in shortening until mixture resembles small peas. Sprinkle water over mixture, one tablespoon at a time. Stir with fork until ingredients are moist and hold together. Divide dough in half and form two balls. On floured surface, roll out making bottom crust 1” larger than inverted pie pan. Fold bottom crust in half and fit into an ungreased pie pan. Pour filling into crust. Moisten edge of bottom crust lightly. Place top crust over filling. Trim edge, flute and slit top for venting. Cover with foil. Bake 25 – 30 minutes Remove foil and bake an additional 10 – 15 minutes.

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Chocolate Muffin Mix Recipe

Double Chocolate Cookies

(30 – 34 Cookies)

Ingredients:

  • 2 pkgs. “JIFFY” Chocolate Muffin Mix
  • 1/4 cup instant chocolate pudding mix
  • 1/3 cup margarine or butter, softened
  • 2 eggs
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Chocolate Muffin Mix

Directions:

Preheat oven to 350°F.

Combine all ingredients. Blend well. Drop by teaspoon on ungreased baking sheet. Bake 10 – 12 minutes. Allow cookies to cool slightly before removing from baking sheet.

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Chocolate Muffin Mix Recipe

German Chocolate Treats

(6 – 8 Muffins)

Ingredients:

Muffins

  • 1 pkg. “JIFFY” Chocolate Muffin Mix
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup chocolate chips

Topping

  • 1/4 cup margarine or butter, softened
  • 1/2 cup flaked coconut
  • 1/2 cup brown sugar, firmly packed
  • 2 Tbsp. milk
  • 1/3 cup pecans, chopped
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Chocolate Muffin Mix

Directions:

Preheat oven to 400°F. Grease a muffin pan or use paper baking cups.

Combine muffin ingredients. Blend well. Fill muffin cups 1/4 full and set aside. In saucepan, combine topping ingredients. Boil for 1 minute. Let cool. Drop 1 tablespoon on top of each muffin. Bake 12 – 14 minutes.

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Chocolate Muffin Mix Recipe

Chocolate Raspberry Brunch Cake

(9 – 12 Servings)

Ingredients:

Cake

  • 1 pkg. “JIFFY” Chocolate Muffin Mix
  • 1 egg
  • 1 Tbsp. raspberry jam
  • 2 Tbsp. instant chocolate pudding mix
  • 2 Tbsp. oil
  • 1/3 cup milk
  • 1/3 cup raspberry jam

Topping

  • 1/4 cup mini chocolate chips
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar, firmly packed
  • 1/2 tsp. cinnamon
  • 1/4 cup almonds, sliced or chopped
  • 2 Tbsp. margarine or butter, melted
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Chocolate Muffin Mix
Baking Mix

Directions:

Preheat oven to 350°F. Grease an 8” square pan.

For cake, combine muffin mix, egg, 1 tablespoon jam, pudding mix, oil and milk. Blend well. Pour into pan. Place small spoonfuls of jam over batter. Using a knife, drag jam through batter to create a marbling effect. For topping, sprinkle mini chocolate chips over batter. In separate bowl, combine flour, brown sugar, cinnamon and almonds. Cut in butter with fork until crumbly. Sprinkle evenly over batter. Bake 30 – 35 minutes or until toothpick inserted into center comes out clean.

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Chocolate Muffin Mix Recipe

Chocolate Peanut Butter Muffins

(6 – 8 Muffins)

Ingredients:

  • 1 pkg. “JIFFY” Chocolate Muffin Mix
  • 3 Tbsp. instant chocolate pudding mix
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup chocolate chips
  • 1/2 cup peanut butter chips
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Chocolate Muffin Mix

Directions:

Preheat oven to 400°F. Grease muffin pan or use paper baking cups.

Combine muffin mix, pudding mix, egg and milk. Stir in chocolate chips and peanut butter chips. Fill muffin cups 1/2 full. Bake 14 – 16 minutes.

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Buttermilk Pancake and Waffle Mix Recipe

Cashew Cherry Cookies

(60 – 72 Cookies)

Ingredients:

  • 2-3/4 cups “JIFFY” Buttermilk Pancake & Waffle Mix
  • 1 cup margarine or butter
  • 3/4 cup sugar
  • 3/4 cup brown sugar, firmly packed
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 cup flour
  • 1 pkg. (12 oz.) white chocolate chips
  • 1-1/2 cups dried cherries
  • 1 cup lightly salted cashews, chopped
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Buttermilk Pancake & Waffle Mix

Directions:

Preheat oven to 375°F.

Combine margarine or butter with sugars. Add eggs and vanilla. Mix until smooth. Stir in remaining ingredients. Drop by teaspoon on ungreased baking sheet. Bake 11 – 14 minutes or until lightly browned.

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Buttermilk Biscuit Mix Recipe

Oatmeal Raisin Cookies

(20 – 24 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Buttermilk Biscuit Mix
  • 1/2 cup margarine or butter, softened
  • 1/2 cup brown sugar, firmly packed
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1-1/4 cups quick oats
  • 1/4 tsp. cinnamon
  • 1 cup raisins
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Buttermilk Biscuit Mix

Directions:

Preheat oven to 350°F. Grease a baking sheet.

Cream margarine or butter, sugars, egg and vanilla. Slowly add biscuit mix, oats, cinnamon and raisins. Drop by tablespoon on baking sheet. Bake 10 – 12 minutes or until lightly browned.

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Buttermilk Biscuit Mix Recipe

Buttermilk Chocolate Chip Cookies

(30 – 36 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Buttermilk Biscuit Mix
  • 7 Tbsp. margarine or butter, softened
  • 1/3 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 cup quick oats
  • 1 cup chocolate chips
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Buttermilk Biscuit Mix

Directions:

Preheat oven to 350°F.

Cream margarine or butter, sugars, egg and vanilla. Slowly add biscuit mix and oats. Blend well. Stir in chocolate chips. Drop by tablespoon on ungreased baking sheet. Bake 10 – 12 minutes or until lightly browned.

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Blueberry Muffin Mix Recipe

Blueberry Cheesecake

(12 – 15 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Blueberry Muffin Mix
  • 3/4 cup graham cracker crumbs
  • 3 Tbsp. sugar
  • 6 Tbsp. margarine or butter, softened

Filling

  • 2 pkgs. (8 oz.) cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp. lemon extract
  • 1 container (8 oz.) whipped topping, thawed
  • 1 jar (10 oz.) blueberry preserves
  • 2/3 cup fresh or frozen blueberries
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Blueberry Muffin Mix

Directions:

Preheat oven to 375°F.

Combine crust ingredients until crumbly. Reserve 1 tablespoon of crumbs. Press remaining crumbs into bottom and slightly up sides of ungreased pie pan. Bake 7 – 10 minutes. Cool. For filling, beat cream cheese, powdered sugar and lemon extract until smooth. Fold in whipped topping. Set aside. Combine preserves and blueberries. Spread over cooled crust. Spread cream cheese mixture over blueberry mixture. Sprinkle with reserved crumbs. Chill before serving.

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Banana Muffin Mix Recipe

Crunchy Banana Bars

(9 – 12 Bars)

Ingredients:

  • 1 pkg. “JIFFY” Banana Muffin Mix
  • 1 cup natural wheat & barley cereal
  • 1/4 cup brown sugar, firmly packed
  • 1/4 cup margarine or butter, melted
  • 1/4 cup honey
  • 1 egg
  • 1 tsp. cinnamon
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Banana Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 9” square pan.

Combine muffin mix, cereal and sugar. Add remaining ingredients. Blend well. Spread into pan. Bake 25 – 30 minutes.

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Banana Muffin Mix Recipe

Berry Tarts

(18 Mini Tarts)

Ingredients:

  • 1 pkg. “JIFFY” Banana Muffin Mix
  • 3 Tbsp. oil
  • 2 Tbsp. water
  • 1 jar (10 oz.) fruit preserves, any flavor
  • 1 container (8 oz.) whipped topping, thawed
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Banana Muffin Mix

Directions:

Preheat oven to 350°F. Grease a mini-muffin pan.

Blend together muffin mix, oil and water. On lightly floured surface, roll out dough. Cut into 2-1/2” rounds. Press each round into mini-muffin cups. Bake 12 – 15 minutes. Cool. Fill with preserves. Top with whipped topping.

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Banana Muffin Mix Recipe

Banana Muffin Mix Cookies

(12-18 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Banana Muffin Mix
  • 2 Tbsp. milk
  • 1 egg
  • 2 Tbsp. margarine or butter, softened
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Banana Muffin Mix

Directions:

Preheat oven to 350°.

Combine all ingredients and blend well. Drop by tablespoon on ungreased baking sheet. Bake 10-12 minutes. Remove from baking sheet while still warm.

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Banana Muffin Mix Recipe

Banana Cookies

(12 – 18 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Banana Muffin Mix
  • 2 Tbsp. milk
  • 1 egg
  • 2 Tbsp. margarine or butter, softened
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Banana Muffin Mix

Directions:

Preheat oven to 350°F. Grease a baking sheet.

Combine ingredients. Blend well. Drop by teaspoon on baking sheet. Bake 10 – 12 minutes. Remove from baking sheet while still warm.

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Baking Mix Recipe

Pumpkin Crisp

(9 – 12 Servings)

Ingredients:

Batter

  • 1 can (15 oz.) pumpkin
  • 1 tsp. pumpkin pie spice
  • 1/2 cup milk
  • 3/4 cup sugar
  • 1 egg
  • 1/2 tsp. salt

Topping

  • 1/2 cup “JIFFY” Baking Mix
  • 2 Tbsp. quick oats
  • 1/4 cup brown sugar, firmly packed
  • 2 Tbsp. margarine or butter

Directions:

Preheat oven to 375°F. Grease an 8″ square pan.

Combine batter ingredients. Blend well. Pour into pan. For topping, combine ingredients until crumbly. Sprinkle over pumpkin mixture. Bake 30 – 33 minutes.

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Baking Mix Recipe

Peanut Butter Drop Cookies

(30-36 Cookies)

Ingredients:

  • 2-1/2 cups “JIFFY” Baking Mix
  • 1 cup sugar
  • 1/2 cup peanut butter
  • 1/3 cup milk
  • 1 egg
  • 1 tsp. oil
  • 1 tsp. vanilla extract

Directions:

Preheat oven to 350°F.

Combine all ingredients. Stir until well blended. Drop by teaspoon on ungreased baking sheet. Sprinkle with sugar (optional). Bake 10-15 minutes.

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Baking Mix Recipe

Oatmeal Muffins

(12 – 15 Muffins)

Ingredients:

  • 1–1/2 cups “JIFFY” Baking Mix
  • 1/4 cup margarine or butter, softened
  • 1/2 cup brown sugar, firmly packed
  • 3 Tbsp. instant vanilla pudding mix
  • 1–1/3 cups quick oats
  • 1 cup milk
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 2 eggs

Directions:

Preheat oven to 400°F. Grease muffin pans or use paper baking cups.

Cream together margarine or butter and brown sugar. Add remaining ingredients. Blend well. Fill muffin cups 2/3 full. Bake 14 – 16 minutes.

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Baking Mix Recipe

Oatmeal Cookies

(36 – 42 Cookies)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1 cup margarine or butter, softened
  • 1 cup brown sugar, firmly packed
  • 1 cup sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 2 tsp. cinnamon
  • 3 cups quick oats
  • 1 cup nuts, chopped (optional)
  • 1 cup raisins (optional)

Directions:

Preheat oven to 375°F. Grease a baking sheet.

Cream margarine or butter and sugars. Add eggs and vanilla. Beat well. Blend in baking mix, cinnamon and oats. Mix well. Add nuts and raisins (optional). Drop by tablespoon on baking sheet. Bake 10 – 12 minutes. Remove from baking sheet and place on cooling rack.

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Baking Mix Recipe

Oatmeal Chocolate Chip Cookies

(35-40 Cookies)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1/2 cup margarine or butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 cup quick oats
  • 1 pkg. (12 oz.) chocolate chips

Directions:

Preheat oven to 350°F. Grease a baking sheet.

Cream margarine or butter, sugars, egg and vanilla. Slowly add baking mix and oats until blended. Stir in chocolate chips. Drop by tablespoon on prepared baking sheet. Bake 10 – 12 minutes or until lightly browned.

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Baking Mix Recipe

Muffins

(8 – 10 Muffins)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 3 Tbsp. sugar
  • 3/4 cup milk
  • 1 egg, slightly beaten
  • 2 Tbsp. oil
  • 1 tsp. vanilla extract

Directions:

Preheat oven to 350°F. Grease a muffin pan or use paper baking cups.

Combine ingredients. Stir well. Batter will be slightly lumpy. Add 2/3 cup blueberries, raspberries, raisins, chopped dates or dried apricots (optional). Fill muffin cups 2/3 full. Bake 15 – 20 minutes.

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Baking Mix Recipe

Monkey Muffins

(14 – 16 Muffins)

Ingredients:

  • 4 cups “JIFFY” Baking Mix
  • 2 tsp. cinnamon
  • 1 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 1 cup margarine or butter, melted
  • 1 tsp. vanilla extract
  • 1-1/3 cups milk
  • 1/2 cup pecans or walnuts, chopped

Directions:

Preheat oven to 425°F. Grease muffin pans or use paper baking cups.

Combine cinnamon and sugars and set aside. Combine margarine or butter and vanilla; set aside to thicken up slightly. Combine baking mix and milk. Blend to a soft dough. On floured surface, knead 8 – 10 times. Pull off small pieces and roll into balls the size of a walnut. Dip in margarine or butter. Roll in sugar mixture. Place 4 – 5 pieces in each muffin cup. Sprinkle pecans or walnuts on top. Bake 14 – 16 minutes. Re-melt leftover butter and brush on top of each muffin. Cool 2 minutes before removing from pan.

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Baking Mix Recipe

Lemon Bars

(12 – 16 Bars)

Ingredients:

Crust

  • 1 cup “JIFFY” Baking Mix
  • 1/4 cup margarine or butter, softened
  • 1/4 cup powdered sugar

Filling

  • 2 Tbsp. “JIFFY” Baking Mix
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup lemon juice
  • 1 Tbsp. lemon zest
  • 1 Tbsp. powdered sugar

Directions:

Preheat oven to 350°F.

For crust, combine ingredients until crumbly. Press in bottom of ungreased 9″ square pan. Bake 18 – 20 minutes. Beat eggs on medium for 3 minutes. For filling, combine sugar, baking mix and lemon zest. Add to egg mixture. Blend thoroughly. Slowly add lemon juice. Pour over baked crust. Bake an additional 22 – 25 minutes. Cool. Dust with powdered sugar.

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Baking Mix Recipe

Impossible Pumpkin Pie

(One 9″ or 10″ Pie)

Ingredients:

  • 1/2 cup “JIFFY” Baking Mix
  • 1 can (15 oz.) pumpkin
  • 3/4 cup brown sugar, firmly packed
  • 2 eggs
  • 1 cup evaporated milk
  • 2 Tbsp. margarine or butter, softened
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves
  • pecans (optional)

Directions:

Preheat oven to 350°F. Grease a 9″ or 10″ pie pan.

Combine ingredients; beat until smooth. Pour into pan. Sprinkle with pecans (optional). Bake 50 – 55 minutes or until knife inserted in center comes out clean.

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Baking Mix Recipe

Impossible Pie

(One 9″ or 10″ Pie)

Ingredients:

  • 1/2 cup “JIFFY” Baking Mix
  • 1 cup sugar
  • 4 eggs
  • 1/4 cup margarine or butter
  • 2 cups milk
  • 1 tsp. vanilla extract
  • 1/2 tsp. nutmeg

Directions:

Preheat oven to 350°F.

Combine ingredients. Mix until smooth. Pour into ungreased pie pan. Bake 40 – 45 minutes or until knife inserted in center comes out clean.

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