favorite back of the bag/box recipes thread

15 years ago

I posted a thread about 9 months or so ago entitled "favorite back of the bag recipes". I enjoyed that thread and it got a pretty good response. I think it has been flushed off the forum because was so long ago. If anyone can find it, please let me know! The reason I was looking for it is because I wanted to add something to it, and bring it up in case there were any new discoveries.

Has anyone tried the brownie recipe on the back of the bag of King Authur's white flour? It is very detailed and produces perfect classic brownies. Plus, it's a 9 by 13 recipe instead of 8 by 8 like most brownie recipes! I have been using it for the past few months, and unless I need a specialty recipe I think it will me a staple recipe in my kitchen. I omit the chocolate chips because they don't melt and I don't like the texture they give. Sometimes I use walnuts, sometimes not. Sometimes dust with powdered sugar, sometimes not. It says to use dutch press cocoa and I really prefer regular. I've tried it both ways and always go back to original. Some new neighbors moved in to the apartment across the courtyard on Monday. I made a pan of those brownies and took half of them on a dixie plate covered in purple saran wrap to welcome the new neighbors. They were still hot from the oven, and made a beautiful presentation.

So, any new favorites?

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Comments (29)

lindac
15 years ago
Same old.....Toll House cookies from the Nestles chip bag....but I use better quality chips!
Linda C
ohiomom
15 years ago
Flourless Chocolate-Nut Cake

6 eggs, separated
3/4 cup sugar, divided
3/4 cup (1-1/2 sticks) butter, softened
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted
1 tsp. grated orange peel
1 cup finely chopped PLANTERS Walnut Pieces

PREHEAT oven to 350Â°F. Grease and flour 9-inch springform pan. Beat egg yolks and 1/2 cup of the sugar in medium bowl with electric mixer on high speed until thick and lemon colored. Add butter; mix well. Blend in chocolate and orange peel. Stir in walnuts; set aside

BEAT egg whites in small bowl with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Add to chocolate mixture; stir gently until well blended. Spread into prepared pan.

BAKE 35 to 40 min. or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack 10 min. Run a knife or metal spatula around rim of pan to loosen; remove rim of pan. Cool completely on wire rack.

From inside the box of Bakers Chocolate. I used Pecans, and didn't have any oranges, the food critic (aks DH) loved it ... :)
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woodie
15 years ago
Solo Almond Cake

10 to 12 servings

1 cup butter or margarine, softened
2 1/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3 eggs
1/2 teaspoon salt
1 can Solo or 1 jar Baker Almond filling
1/4 cup milk

Almond Glaze
1 cup confectioners sugar
1/4 teaspoon almond extract
2 tablespoons light cream

Preheat oven to 350Â° F. Grease and flour 10-inch tube pan or 12-cup Bundt pan and set aside.

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Bake 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.

To make glaze, combine confectioners sugar, cream and almond extract in small bowl, and stir until blended and smooth. Spoon or drizzle over top of cake. Let stand until glaze is set.
Terri_PacNW
15 years ago
Peanut Butter Cookies with White Chips
~off an old Ghiradelli White Chip package....

1 c butter, at room temp

1/2c sugar

1-1/4 c brown sugar, packed

3 large eggs

1 c peanut butter

1 T vanilla

3 c flour

1 t baking soda

1 t salt

1 bag of vanilla chips

In bowl or electric mixer, beat butter and sugars on medium-high speed until creamy. Turn mixer down to lowest speed and add eggs one at a time, mixing well before adding the next egg. Add peanut butter and vanilla. Fold the flour, baking soda and salt into butter mixture. Fold in white chips. Stir until ingredients are well blended. Preheat oven to 375Â° F. Roll into large walnut size balls, and place 2 inches apart on a baking sheet. Dip fork into a glass of cold water and make a criss-cross pattern, gently pressing dough down. Bake 13-15 minutes at 375Â° F. Store in airtight container at room temperature or in freezer for longer storage. Makes 4 dozen cookies.
obxgina
15 years ago
I second the Toll House Cookie recipe, but I also like the Dark Chocolate Cake on the back of the Hersey's Cocoa can. Never fails! Gina
wizardnm
15 years ago
I do the Pumpkin Pie recipe from the back of the Libbey's can (but add a tsp of vanilla). Have used that one for many years.

Nancy
dedtired
15 years ago
Oatmeal raisin cookies from the Quaker Oats container. And Nestle's Toll House Cookies, again.
earthlydelights
15 years ago
count me as another for the nestle's toll house as well as the quaker oats oatmeal cookies. and then there is the infamous rice krispie treats.
seagrass_gw Cape Cod
15 years ago
I use the cornbread recipe from the back of the box of cornmeal.

One of our favorite stir-frys came from a recipe on the back of a jar of hoisin sauce a very long time ago. And another favorite recipe for an Italian sausage and red wine pasta sauce came from the back of a bag of orecchiette.

(I'm not much of a baker LOL!)

seagrass
jade.d
15 years ago
Any and all of the recipes on the Eagle Brand condensed milk labels; also any "ultimate" recipe from the Golden Crisco boxes (especially the ultimate chocolate chip cookie); and the caramel corn recipe from the Old Dutch Popcorn Twist bag.
annie1992
15 years ago
I like two recipes that have changed, the fudge recipe from the back of the marshmallow cream jar and the oatmeal cookie recipe that used to be on Quaker Oats.

Thankfully, I've managed to locate and keep each of those "old" recipes since I don't like the "new and improved" version of either as well.

Annie
velodoug
15 years ago
We make an apple pie using the filling recipe on the back of the Splenda package and a whole wheat crust recipe on a file card that DW picked up at Whole Foods. It took a while to find a combination of apples that work with the recipe. We use half Macintosh and half Granny Smith.
Bevb
15 years ago
From the back of the Canada Corn Starch, Grandma's Shortbread.
Best ever.
alison
15 years ago
Blackberry Cheese Pie, from the back of (I think) Thank You brand canned blackberries.
kathleen_li
15 years ago
Annie, if yo read this could you post the Oatmeal cookies? I had it but lost it, and I agree, the new one is different. TIA
earthlydelights
15 years ago
Annie, I'm wondering if this is the same one you have. This is, as far as I know, the original recipe from the mid-50's. It's the one I grew up baking and still make. As far as I know it's the original box recipe. I guess I hadn't realized they changed it. (I don't always use the raisins or the nuts)

Quaker Oatmeal Cookie

2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup vegetable shortening
1 1/2 cups brown sugar
2 large eggs, beaten
2/3 cup sour milk (make by adding scant tablespoon lemon
juice to regular milk)
1 1/3 cups Quaker oats
1 cup raisins
1 cup chopped nuts

Sift the first 5 ingredients together.
Cream shortening and sugar, add eggs and beat until smooth.
Add dry ingredients in small amounts alternately with
milk. Stir in the last 3 ingredients.
Drop by teaspoon onto greased cookie sheet.
Bake at 350 degrees until golden.
Usually 8 minutes.
pump_toad
15 years ago
I also use the Libbey pumpkin pie receipe on the back of their can. Have made others but always go back to Libby's.Thanks for the vanilla tip. Will add that next time.
daria
15 years ago
Several years ago, I bought a box of Shaw's instant rice. It had the best easy rice pudding recipe on the back. I cut up the box and kept the recipe. It's perfect for a simple weeknight dessert. If I want fancier rice pudding, I have a "bake in the oven all day" recipe made with arborio rice.

I make Never Fail Fudge from the back of the Marshmallow Fluff canister every year at Christmastime. It works as it says.

Oatmeal Scotchies from the butterscotch chips bag. Yummmmm...

I always use the chocolate chip cookie from that bag, too, but when they tell me to bake at 350 I always go to 375. I think that's how store brand chips get away with using Nestle's original recipe. (Yeah, I buy the basic old style chocolate chips, sometimes generic...)

Put me down for cornbread from the Quaker cornmeal canister, too. :) I've made their oatmeal cookies too, but I have another recipe I prefer. I think it might be their old one, after reading the one posted here.

I'll have to try the King Arthur brownie recipe - my staple is one from a Hershey cookbook - Ultimate Chocolate Brownies. They're very chewy and a little gooey (if I pull them out from the oven at the exact right moment), and the chocolate chips blend in very well, I think. I always put in extra chips and very rarely make the frosting (they are good with the frosting, but just a bit messy for lunches).

Ultimate Chocolate Brownies
Ingredients:

* 3/4 cup HERSHEY'S Cocoa
* 1/2 teaspoon baking soda
* 2/3 cup butter or margarine, melted and divided
* 1/2 cup boiling water
* 2 cups sugar
* 2 eggs
* 1-1/3 cups all-purpose flour
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
* ONE-BOWL BUTTERCREAM FROSTING(recipe follows)

Directions:
1. Heat oven to 350Â°F. Grease 13x9x2-inch baking pan or two 8-inch square baking pans.

2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.

3. Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost with ONE-BOWL BUTTERCREAM FROSTING. Cut into squares. About 36 brownies.

ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
dedtired
15 years ago
Ooooo yeah! Rice Krispie Treats. I love them and could eat the whole pan by myself. Yum yum yum.

I think I'll try those brownies. My son loves the fudgy kind.
CA Kate z9
15 years ago
Annie: would you please share the OLD recipe for fudge? Thanks!
Lars
15 years ago
I got a recipe for gyoza from a package of dim sum wrappers, but I revised it to this. Not sure if that counts.

Lars
caliloo
15 years ago
I'm not a big fan of mayo based pasta salads, but the Macaroni Salad recipe on the back of San Giorgio Elbows is terrific and the only one I will make of that type.

Alexa
blubird
15 years ago
The "Ghirardelli Award Winning Brownies" from the back of the Ghirardelli Sweet Ground Chocolate and Cocoa container.

The best!!!!

Helene
shirleywny5
15 years ago
For years, I have been searching for the cookie recipe from the oatmeal box way back in the 50's. I thought it was Quaker. The dough was rolled into a log and sliced.
jimisham
15 years ago
We like the Doughnut Muffins recipe on the back of the Clabber Girl baking power container.

Doughnut Muffins
Yield: 12 medium-sized muffins

Ingredients:
1 egg
1/3 cup cooking oil
1/2 cup milk
1 1/2 cups all-purpose flour, sifted
1/2 cup sugar
2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
Margarine or butter
3 tablespoons sugar
1 teaspoon cinnamon

Directions:
In a mixing bowl, beat egg with fork. Add oil and milk; continue beating with a fork; set aside. In a separate bowl, sift flour, measure and sift with sugar, Clabber Girl Baking Powder, salt and nutmeg. Add to oil, egg and milk mixture; stir with fork very lightly.
Turn into greased muffin tin. Sprinkle mixture of sugar and cinnamon on top of batter before baking; Put a dot of butter on top of each.
Bake at 400 degrees F for 20 minutes.
jillq
15 years ago
I make the chocolate chocolate chip cookies on the back of the Duncan Hines brownie mix.
kathleen_li
15 years ago
Thank you earthly delights for taking the time to post the recipe!!
centralcacyclist
15 years ago
Shirley, is this it?

Ice Box Oatmeal Cookies

1 cup shortening - part butter
1 cup white sugar
1 cup brown sugar
1 1/2 cups flour
1 tsp. vanilla
1 ts. soda
2 1/2 cups oatmeal
2 eggs

- Cream together shortening, white sugar and brown sugar.
- Add eggs, and mix well.
- Mix soda with flour and add to creamed mixture.
- Add vanilla.
- Add oatmeal.
- Make 2 rolls in waxed paper.
- Leave in ice box overnight, or freeze.
- Cut thin and bake quick.
vacuumfreak
Original Author
15 years ago
I made the recipe from the back of the Hershey's Cocoa box and it was pretty good. It's a chocolate cake recipe with chocolate frosting. I love a recipe where the only ingredient for choclate is cocoa, because I keep that on hand. I usually have a square or two of baker's choclate, but never enought to make a whole recipe with. I buy it on a per project basis. It wasn't quite done on time, so I left it in the oven a little longer and the edges got a little overdone. A glass of milk helps with that. It's a very dark and moist cake. The order in which you add ingredients seemed a little weird for me. Maybe because I'm used to making cookies. You start with the flour, sugar, salt, soda, powder, and cocoa. Then add the eggs and vanilla. Then some milk and a cup of boiling water. Strange order it seems. I'm sure it would have been even better had I not baked it in silicone baking pans. I really dislike those things!

favorite back of the bag/box recipes thread

Comments (29)

lindac

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vacuumfreak
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favorite back of the bag/box recipes thread

Comments (29)

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vacuumfreakOriginal Author

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vacuumfreak
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