Recipes

Creative Bakery Solutions Baking Mixes

Fantastic easy recipes using a simple mix that tastes amazing!

One Variations mix makes one of the following:

2 - 9" layer cakes

8-12 4 oz muffins or 12-18 2 oz muffins

1 Bundt Cake

12-18 cupcakes

1 quick bread

Pumpkin

1 18.25 ounce Vanilla Variations

3/4 cup oil

3 eggs

1 cup water

1 cup of pumpkin puree (canned)

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

Mix all together for 3 minutes and enjoy the seasonal sensation of pumpkin.

(Add 1/4 teaspoon of baking powder for best results when baking a bundt cake)

Cranberry Orange

Substitute 1 cup of orange juice instead of 1 cup water

3 eggs

1 cup oil

1 cup chopped fresh or frozen cranberries folded into the prepared batter.

Rum Cake

Holiday Time with friends and family; enjoy this rum cake recipe — easy and amazing!

1 cup chopped pecans or walnuts

1 18.25 ounce package of Vanilla Variations by Creative Bakery Solutions

1 3 3/4 oz package Jell-O Vanilla Instant Pudding and Pie Filling

4 eggs

1/2 cup cold water

1/2 cup oil

1/2 cup dark rum

Glaze:

1/4 lb butter

1/4 cup water

1 cup granulated sugar

1/2 cup dark rum

Preheat oven to 325 degrees. Grease and flour ring pan. Sprinkle nuts over bottom of pan. Mix all ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

For glaze: melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heart. Stir in rum. Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar.

Recipes for Creative Bakery Solutions Variations

Raspberry & Strawberry

Raspberry Bundt Cake

1 Creative Bakery Vanilla Variations Mix (18.25 ounces)

1 cup Water

3/4 cup Oil

3 eggs

1/4 teaspoon Baking Powder

Put all the liquids in bowl - add the mix. Mix on low until batter forms. Fold in fresh or frozen raspberries 1-2 cups.

Bake 40-45 min - 360 degrees

Raspberry Muffin

1 Creative Bakery Vanilla Variations Mix (18.25 ounces)

1 cup Water

3/4 cup Oil

3 eggs

Put all the liquids in bowl - add the mix. Mix on low until batter forms. Fold in fresh or frozen raspberries 1-2 cups. Creative

Raspberry Quick Bread

1 Vanilla Variations Mix (18.25 ounces)

1 cup Water

3/4 cup butter

3 eggs

Put all the liquids in bowl - add the mix. Mix on low until batter forms. Fold in fresh or frozen raspberries or strawberries 1-2 cups.

Bake for 35-40 minutes at 360 degrees

Raspberry Layer Cake

1 Vanilla Variations Mix (18.25 ounces)

1 cup Water

3/4 cup shortening

3 eggs

Put all the liquids in bowl - add the mix. Mix on low until batter forms. Fold in fresh or frozen raspberries 1-2 cups.

Bake for 35-40 minutes at 360 degrees

Banana Nut

Banana Nut Bundt* Cake

1 Creative Bakery Vanilla Variations Creme Mix (18.25 ounces)

1 cup Water

3/4 cup Oil

3 eggs

1/4 teaspoon baking powder

Put all the liquids in bowl - add the mix. Mix on low until batter forms. Add 1/2 cup rough chopped walnuts and 2 chopped ripe bananas to finished batter and blend by hand.

Bake 40-45 minutes at 360 degrees

Banana Nut Muffins

1 Creative Bakery Vanilla Variations Creme Mix (18.25 ounces)

1 cup Water

3/4 cup Oil

3 eggs

Put all the liquids in bowl - add the mix. Mix on low until batter forms. Add 1/2 cup rough chopped walnuts and 2 chopped ripe bananas to finished batter and blend by hand.

Bake 20-25 minutes at 365 degrees

Banana Nut Quick Bread

1 Creative Bakery Vanilla Variations Creme Mix (18.25 ounces)

1 cup Water

3/4 cup butter

3 eggs

Put all the liquids in bowl - add the mix. Mix on low until batter forms. Add 1/2 cup rough chopped walnuts and 2 chopped ripe bananas to finished batter and blend by hand.

Bake 35-40 minutes at 360 degrees

Chocolate

Chocolate Cake

1 Creative Bakery Chocolate Variations Creme Mix (18.25 ounces_

1 cup water

3/4 cup oil

3 eggs

Put all the liquids in a bowl - add the mix. Mix on low until batter forms. Add 1 1/2 cups of chocolate chips to the batter and fold in. Place in 2 9" layer cake pans.

Bake 20-25 minutes at 365 degrees.

Chocolate Muffins

1 Creative Bakery Chocolate Variations Creme Mix (18.25 ounces)

1 cup water

3/4 cup oil

3 eggs

Put all the liquids in a bowl - add the mix. Mix on low until batter forms. Add 1 1/2 cups of chocolate chips to the batter and fold in. Place in 2 9" layer cake pans.

Bake 20-25 minutes at 365 degrees.

Chocolate Chip Muffins

1 Creative Bakery Vanilla Variations Creme Mix (18.25 ounces)

1 cup water

3/4 cup oil

3 eggs

Put all the liquids in a bowl - add the mix. Mix on low until batter forms. Add 1 1/2 cups of chocolate chips to the batter and fold in. Place in 2 9" layer cake pans.

Bake 20-25 minutes at 365 degrees.

Chocolate Bundt Cake

1 Creative Bakery Chocolate Variations Creme Mix (18.25 ounces)

1 cup Water

3/4 cup Oil

3 eggs

1/4 teaspoon Baking Powder

Put all the liquids in bowl - add the mix. Mix on low until batter forms. Add 1 cup of chocolate Chips to finished batter and blend by hand.

Bake 40-45 minutes at 360 degrees

*Bundt is a registered trade mark

Marble Bundt Cake

1/2 of each Vanilla and Chocolate Variations Creme Mix (18.25 ounces)

1 cup Water

3/4 cup Oil

3 eggs

1/4 cup teaspoon baking Powder

Requires both chocolate and vanilla batter and makes 2 cakes. Using a 50%50% blend of each flavor add vanilla to the baking pan and swirl in the chocolate being careful not to over blend

Put all the liquids in bowl - add the mix. Mix on low until batter forms. Add 1 cup to finished batter and blend by hand.

Bake 40-45 minutes at 360 degrees

Blueberry

Blueberry Muffins

1 Creative Bakery Solutions Vanilla Variations Mix
1 cup water
3/4 cup oil
3 eggs
Put all the liquids in a bowl- add the mix. Mix on low until batter forms. Add 1 c BB to finished batter and blend by hand,
Bake 20-25 minutes at 365 degrees.

Blueberry Bundt Cake

1 Creative Bakery Vanilla Variations Creme Mix (18.25 ounces)

1 cup Water

3/4 cup Oil

3 eggs

1/4 teaspoon Baking Powder

Put all the liquids in bowl - add the mix. Mix on low until batter forms. Add 1 cup fresh or frozen blueberries to finished batter and blend by hand.

Bake 40-45 minutes at 360 degrees

Poppy Seed

Poppy Seed Bundt Cake

1 Creative Bakery Vanilla Variations Creme Mix (18.25 ounces)

1 cup Water

3/4 cup Oil

3 eggs

1/4 teaspoon Baking Powder

Put all the liquids in bowl - add the mix. Mix on low until batter forms. Add 1/4 cup poppy seeds to finished batter and blend by hand.

Bake 40-45 minutes at 360 degrees

Poppy Seed Muffins

1 Creative Bakery Chocolate Variations Creme Mix (18.25 ounces)

1 cup water

3/4 cup oil

3 eggs

Put all the liquids in a bowl - add the mix. Mix on low until batter forms. Add a small amount of poppy seeds to the batter and fold in. Place in 2 9" layer cake pans.

Bake 20-25 minutes at 365 degrees.

Orange Caramel Pound Cake

Caramel Sauce:

3/4 cup water

1 2/3 cup sugar

3/4 cup boiling water

1 large orange

Cake:

1 Vanilla Variations mix

3/4 cup butter

3 eggs

2 teaspoons orange zest

2 teaspoons vanilla extract

1 cup orange juice

Preheat oven to 350 degrees. Spray 2 loaf pans (1 pound).

For the caramel sauce: in a heavy, medium saucepan, combine water and sugar. Cover and cook over medium-low heat until sugar dissolves, about 6 minutes. Uncover, increase heat to medium-high and bring to a boil. Boil, without stirring, until sugar melts, caramelizes, and turns a dark golden color, about 11 minutes. Swirl pan occasionally to ensure sugar melts evenly. Remove from heat. Carefully add boiling water; caramel sauce will be hot and will steam and bubble. When bubbling stops, return to low heat to melt any caramel that has solidified. Set aside to cool. Pour 1/2 cup syrup into a small bowl and set aside.

Using a vegetable peeler, scrape 6 long strips of orange rind about 1/3 inch wide. Cut each into long, thin strips and stir into remaining sauce. Cover and set aside.

For the cake: Mix all the ingredients for 3 minutes with an electric mixer. Scrape the sides of the bowl periodically during the mix. Pour into prepared baking pans. Bake for 40-50 minutes or until a toothpick comes out clean.

More Variations

Bran:

To finished batter, add 1/4 cup water and 1 cup bran.

2 tsps. Molasses

1/2 cup raisins

Eggnog:

Add 1/2 cup water only and 1 cup eggnog along with 1 tsp of allspice and 1 tsp numeg

Peaches and Cream:

To finished batter add 1 cup of fresh or frozen sliced or chopped peaches, fold in by hand. Top with streusel.

Blackberry Supreme:

To finished batter add 1 cup of fresh or frozen blackberries and fold in by hand.

Razzleberry Cake:

To finished batter add 1/3 cup each of blackberries, raspberries, and blueberries, fold in by hand and top with streusel.

Madagascar Vanilla:

To finished batter add 1 tbsp of Madagascar Vanilla. Top with Vanilla icing.

Butter Pecan Crunch:

To finished batter fold in 1 cup pecans, and top batter with sugar.

Peanut Butter Swirl:

Melt 1 cup of peanut butter in a double boiler or microwave and pour into batter while in the the bund/baking pan. Top with streusel.

Chocolate Peanut Butter Swirl:

Same as above just substitute chocolate batter.

Peanut Butter and Jelly cake:

Same a regular peanut butter swirl except add 6 tbsp or amount to taste of your favorite flavor of jelly or jam on top of batter.

Grasshopper:

To finished batter mix in 1 drop of green coloring plus 1/ tsp of mint flavoring, top with sugar or crushed mint candies.

Cinnamon Crunch:

Add 1 tsp cinnamon and mix thoroughly into batter. Top with streusel.

Citrus Burst:

To either vanilla or chocolate batter add the zest of one large orange and mix in thoroughly. Top with powder sugar icing using orange juice and flavored with orange zest.

Streusel:

1 cup all purpose flour

1/4 cup sugar

1/4 cup shortening

Mix by hand with fork until lumpy. (For best results do not over mix)

Add 1/4 teaspoon of cinnamon for cinnamon flavored streusel.

Powder Sugar Icing:

1 cup powdered sugar

1 tbsp butter or margarine

Add water until desired consistency is achieved.

(For citrus flavored icing substitute the appropriate juice for water)

(For chocolate blend in 1 cup of melted semi-sweet chocolate chips)

Brownies

For 9 x 13:

1 package of Creative Bakery Solutions Brownie mix

1/2 cup oil

1/2 cup Hot Water

Blend by hand until well blended. Spray the pan. Spread the batter evenly throughout the pan. Bake at 365 degrees 18-23 minutes.

For Cake-Like Brownie

8x8 or 9x9 pan

1 package of Creative Bakery Solutions Brownie mix

1/3 cup oil

1/3 cup Hot Water

Blend by hand until well blended. Spray the pan. Spread the batter evenly throughout the pan. Bake at 350 for 25-35 minutes.

Double Dutch Chocolate Brownies

1 package of Brownie mix

1/2 cup oil

1/2 cup Hot water

Mix until blended. Bake 20-25 minutes in 9 x 13 pan at 365 degrees

Melting Mint Chocolate Brownies

1 package of Brownie mix

1/2 cup oil

1/2 cup Hot water

Mix until blended. Bake 20-25 minutes in 9 x 13 pan at 365 degrees

Raspberry Truffle Chocolate Brownies

1 package of Brownie mix

1/2 cup oil

1/2 cup Hot water

Mix until blended. Bake 20-25 minutes in 9 x 13 pan at 365 degrees

More Brownie recipes using the Double Dutch Brownies

Rocky Road Brownies

1 brownie mix (store bought 19.8 oz)

1 cup chopped pecans

3 cups mini marshmallows

2 squares of unsweetened chocolate (1 oz each)

1/3 cup milk

1/2 cup butter

1 package powdered sugar (16 oz)

1/2 tsp vanilla extract

Mix the chocolate brownies according to the package directions. Then fold in the 1 cup of chopped pecans into the batter. Spread the batter mixture in a greased pan and bake for 25 minutes. Remove from oven and sprinkle the miniature marshmallows over the hot brownies so they melt a bit. Cool.

In a heavy saucepan, melt the chocolate, milk and butter together until combined (be sure to stir constantly). Remove chocolate mixture from the heat and add the vanilla. Then add the powdered sugar a little at a time, mixing with a hand mixer on low speed, until the frosting is the desired consistency for spreading. Spread over brownies with marshmallows. Cool and cut into bars.

Bake 1 package of brownies in a 9" x 13" pan as directed on the box. Remove from the oven, evenly sprinkle with 2/3 cup of chocolate chips and 1 1/2 cups of miniature marshmallows while still hot. Put the brownies back in the oven for about a minute until the marshmallows and chocolate have begun to soften. Take 6 full sheets of regular graham crackers and break them into quarters. While the brownies are still hot, lightly press a layer a graham crackers on top of the marshmallows to form 'smores'. Cut into squares following the lines of the graham crackers.

My Tip - These brownies are best eaten the same day they are made. Otherwise the graham crackers get soft and they aren't as good. They are perfect for potlucks and family get-togethers where they'll all be devoured in short order

Cream Cheese Swirl Brownies

Prepare 1 package of brownie mix according to directions for cake like consistency. Spoon half the batter in a 9" x 13" pan.

Cream Cheese Swirl

6 oz. cream cheese, softened

5 Tbsp. butter, softened

1/3 cup sugar

2 eggs

2 Tbsp. flour

3/4 tsp. vanilla

Beat together all of the above cream cheese swirl ingredients until smooth. Drop by teaspoonful evenly over the brownie batter. Pour over the other half of the brownie batter. Take a knife and swirl the batter and cream cheese mixture to create a swirl-like pattern. Bake according to the brownie package directions (about 40 minutes or until toothpick comes out clean). Cool and cut into chocolate brownie bites.

Chocolate Brownie Trifle

1 box (19.8 oz) of fudge brownies made according to the package direction - baked, cooled and cut into small 1" square pieces

3 boxes (3.9 oz) instant chocolate pudding mix made according to the directions, except use 1 cup less milk so it is a bit more stiff and you don't need to chill it

1 large tub cool whip

6 regular size Scor or Heath toffee bars broken into small pieces (place in large plastic zip loc bag and smash with hammer or rolling pin)

You'll need a large 3 quart trifle bowl to hold this dessert. Place 1/3 of the brownie mixture in the bottom of the bowl, top with 1/3 of the pudding, 1/3 of the Cool Whip and 1/3 of the candy Heath bar toffee bits. Repeat this layering process two more times ending with candy pieces on top. Cover and chill in the refrigerator for 8 to 24 hours prior to serving. Makes at least 16 servings.

Brownies with Coconut Pecan Frosting

2 packages of brownie mix baked in a 15" x 10" jelly roll pan according to the box directions.

Frosting

1 cup sugar

1 cup evaporated milk

3 egg yolks

½ cup butter

1 tsp vanilla extract

1 ½ cup flaked coconut

1 cup chopped pecans

In a heavy saucepan, combine the sugar, evaporated milk, egg yolks and butter bringing to a boil over medium heat (be sure to stir constantly). As soon as it reaches a boil, time for 12 minutes and remove from the heat. Stir in the vanilla, coconut and pecans stirring until the frosting is cool and has a spreading consistency. Spread over cooled brownies and cut into squares.

Peanut Butter Frosted Brownies

Bake 2 packages of brownies in a 15" x 10" jelly roll pan as directed on the brownie mix package. While the brownies are still warm, spread 1-18 oz jar of chunky peanut butter on top of them. My Tip: The peanut butter spreads easier if you microwave it for 2 minutes at 50% power. Give it a vigorous stir and then spread it on top of the brownies. Chill the peanut butter covered brownies in the refrigerator for 30 minutes.

Chocolate Frosting

1/2 cup butter

1/3 cup milk

10 large marshmallows

1/4 cup cocoa

1 package powdered sugar (16 oz)

In a large saucepan, cook the butter, milk and marshmallows over medium heat until they are all melted together. Remove from heat and whisk in the cocoa powder. Mix in powdered sugar a little at a time until the frosting is smooth and has a spreadable consistency. Spread chocolate over the peanut butter layer. Place pan back in the refrigerator and cool an additional 20 minutes before cutting into squares.