• 3/4/2011
    Preheat oven to 350° F. Combine apple slices, granulated sugar, brown sugar and corn starch. Place apple mixture in an 8”x 8” baking pan. Combine Apple Cake Mix and butter, mix well. Sprinkle on top of apple mixture. Bake for 45 to 50 minutes or until apples are tender. Cool for 30 minutes before serving. Top with vanilla ice cream or whipping cream if desired. Makes approx. 6 servings.

    Ingredients

    1 pkg. Canterbury Naturals Little Grandma's NW Apple Cake Mix
    5 to 6 medium apples, peeled and sliced
    1/4 cup granulated sugar
    ¼ cup brown sugar
    2 Tablespoons corn starch
    ½ cup butter, melted



    Directions

    Preheat oven to 350° F. Combine apple slices, granulated sugar, brown sugar and corn starch. Place apple mixture in an 8”x 8” baking pan. Combine Apple Cake Mix and butter, mix well. Sprinkle on top of apple mixture. Bake for 45 to 50 minutes or until apples are tender. Cool for 30 minutes before serving. Top with vanilla ice cream or whipping cream if desired. Makes approx. 6 servings.
  • 3/4/2011
    Preheat oven to 350°F. Combine all ingredients in mixing bowl and stir until dough forms. Take one tablespoon of dough at a time and roll into a ball. Place on ungreased cookie sheet. Bake 12-15 minutes. Let cook and frost with cream cheese or chocolate frosting if desired. Makes approx. 36 cookies

    Ingredients

    1 pkg. Chocolate Orange Pound Cake mix
    1/2 cup (1 stick) butter, melted
    2 large eggs






    Directions

    Preheat oven to 350°F. Combine all ingredients in mixing bowl and stir until dough forms. Take one tablespoon of dough at a time and roll into a ball. Place on ungreased cookie sheet. Bake 12-15 minutes. Let cook and frost with cream cheese or chocolate frosting if desired. Makes approx. 36 cookies
  • 3/4/2011
    Preheat oven to 350º. In large mixing bowl combine the Lemon Cake Mix, butter, eggs, water and zest of lemon if desired. Mix with electric mixer until well blended. Gently fold in the blueberries. Bake in a greased and floured 9'x 5' loaf pan for 35-45 minutes. Cool for about 10 minutes before removing from pan and placing on serving plate. If you wish, you may glaze with the Lemon Glaze that is on the back of the Lemon Cake carton. Slice to serve. Great for Breakfast or Dessert!

    Ingredients

    1 pkg. Canterbury Naturals Sunshine Lemon Cake Mix
    ½ cup (1 stick) butter, softened
    3 eggs
    ½ cup water
    1 cup blueberries, fresh or frozen
    Zest of ½ lemon (optional)



    Directions

    Preheat oven to 350º. In large mixing bowl combine the Lemon Cake Mix, butter, eggs, water and zest of lemon if desired. Mix with electric mixer until well blended. Gently fold in the blueberries. Bake in a greased and floured 9'x 5' loaf pan for 35-45 minutes. Cool for about 10 minutes before removing from pan and placing on serving plate. If you wish, you may glaze with the Lemon Glaze that is on the back of the Lemon Cake carton. Slice to serve. Great for Breakfast or Dessert!
  • 3/4/2011
    Preheat oven to 350° F. Combine Lemon Cake Mix, butter, eggs, coconut milk and rum and mix well with an electric mixer. Add coconut and blend in. Pour batter into a greased and floured bundt pan. Bake for 30 to 35 minutes. Let cool 10 minutes and then turn out onto a wire rack and let cool completely. Frosting: Add the pineapple and coconut to the cream cheese frosting and mix well. Frost the cake with this mixture. If desired, serve with fresh strawberries and ice cream. Makes approx. 12 servings.

    Ingredients

    1 pkg. Canterbury Naturals Sunshine Lemon Cake Mix
    ½ cup butter, softened
    3 eggs
    ¼ cup canned coconut milk
    ¼ cup light rum
    1 cup coconut
    1 container of cream cheese frosting
    1 – 20 oz. can crushed pineapple (squeeze out all of the juice)
    1 cup coconut

    Directions

    Preheat oven to 350° F. Combine Lemon Cake Mix, butter, eggs, coconut milk and rum and mix well with an electric mixer. Add coconut and blend in. Pour batter into a greased and floured bundt pan. Bake for 30 to 35 minutes. Let cool 10 minutes and then turn out onto a wire rack and let cool completely. Frosting: Add the pineapple and coconut to the cream cheese frosting and mix well. Frost the cake with this mixture. If desired, serve with fresh strawberries and ice cream. Makes approx. 12 servings.
  • 3/4/2011
    Preheat oven to 350°. Combine all ingredients in a medium size bowl and mix well. Drop by heaping teaspoons onto a greased cookie sheet. Bake approx. 12 minutes. Loosen cookies from pan while still warm and then cool completely on the cookie sheet. Makes approx. 3 dozen cookies. Melts In Your Mouth!

    Ingredients

    1 pkg. Canterbury Naturals Little Grandma's NW Apple Cake Mix
    ½ cup butter, softened
    1 large egg
    ¼ cup crushed pineapple (with juice)
    ½ cup chopped pecans




    Directions

    Preheat oven to 350°. Combine all ingredients in a medium size bowl and mix well. Drop by heaping teaspoons onto a greased cookie sheet. Bake approx. 12 minutes. Loosen cookies from pan while still warm and then cool completely on the cookie sheet. Makes approx. 3 dozen cookies. Melts In Your Mouth!
  • 3/4/2011
    Preheat oven to 350°F. In a large bowl, combine all ingredients and stir until blended (liquid not needed in preparation). Spoon into an ungreased 8x8-inch pan or 10-inch pie pan. Bake for 45-55 minutes. Makes 9, 2 ½-inch servings.

    Ingredients

    1 pkg. Apple Cake mix
    2 eggs (unbeaten)
    2 cups apples, chopped (any variety, peeled or unpeeled)
    1/2 cup granola
    1/2 cup pecans
    2 tbsp. sour cream



    Directions

    Preheat oven to 350°F. In a large bowl, combine all ingredients and stir until blended (liquid not needed in preparation). Spoon into an ungreased 8x8-inch pan or 10-inch pie pan. Bake for 45-55 minutes. Makes 9, 2 ½-inch servings.
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