Baking from a Box

[maggie]

I have to admit to Krusteaz, Pilsbury, and Betty Crocker. They taste great and are easily doctored into something better...Just remember to hide the boxes when your done.


Maggie

[panini]

ah, mixes.
Some commercial mixes are really convenient and cost effective if your scaler is having a bad day. Some mixes use the same ingredients you would use and you add the perishables.
Box mixes on the other hand are a great tool for those who don't want to be baker, but want to bake and not have to learn the scientific side of things. I have found that box mixes should be followed to the tee. There is so much R&D that when prepared properly they are fine.
There are two avenues to go. Using the box mix as an ingredient or altering the box mix itself. I think the chalenge is in the first one.
My dry stoorroom has some really interesting things on the shelves, all used as ingredients.Now even a case of yoplat nouriche.
BTW I dissagree with the jiffy thing. I think there is only 3 ingredients and it's a whole lot better to get some fresh cornmeal then one thats been sitting for lord knows how long.
Pete. How dare you slam our famous dump cake. You know we do sprinkle some butter on top to gussy it up.

[AmbrosiaFood]

Yes, you can kick up; Jiffy cornbread mix, and box cake mixes.

One of my favroite kicked up box cakes is yellow cake mix taken much higher by a can of mandarin oranges and butter.