Betty Crocker Downsizes Cake Mixes To 15.25 oz.

[frigilux]

I use so many cake mixes in recipes that call for one as the base: Coffee cakes, muffins, bars, cookies. Hans, you provided another excellent example with the Hornet's Nest Cake. At any rate, I go through 2-4 boxes of them every week when making treats for the break room.

Biscuits: Not a fan of the canned ones at all, although if you grew up with them it's probably a familiar, comforting taste. I've only ever made cream biscuits. 2 cups of self-rising flour, 1 tablespoon sugar, 1-1/2 cups of heavy cream and you're done! Bake at 500 degrees for 10 minutes. Don't know if they are sanctioned by true Southerners, but I like 'em.

 

[washman]

Hi frig!

 

[mrb627]

Cream Biscuits

are my go to recipe. Frig, try them with sour cream for an extra tang...

Malcolm

 

[frigilux]

Hi, Ben!

Malcolm-- Do you replace all the heavy cream with sour cream or only part of it? Sounds good; I'd like to try it.

 

[mrb627]

Sour Cream

Use the whole 8oz container and add additional Creme as needed to moisten the mixture.
They are so easy and probably the best I have made!

Malcolm

 

[frigilux]

Thanks, Malcolm. Will definitely give them a try.

 

[launderess]

Biscuits actually are difficult to get right

What is wanted are light and fluffy layered goodness. What you often get are hard hockey pucks not fit to give a dog.

One of the worse sins in biscuit making is to push down and move the mold/cutter side to side. Everything else comes down to pretty much what recipe/what sort of biscuits.

My personally favorite are southern buttermilk biscuits made with White Lilly or similar "southern" flour. Sadly finding real buttermilk has become a challenge in these parts.

Now scones are a different matter..

 

[frigilux]

I make what should probably be termed American-style scones. The slightly modified recipe comes from America's Test Kitchen. They are SO good, but different from, say, a traditional Scottish scone. Most scone recipes contain eggs; this one doesn't. At any rate, they disappear almost immediately when I make a double batch of them for Monday treats at work.

 

[vacerator]

"clotted cream"

and tea with those? Delicious!

 

[circlew]

Speaking of biscuits

Has anyone here had Mary B's frozen biscuits? My Aunt Doris used to get them, as she wasn't good at making her own. They weren't as good as my Aunt Julie's, but they were pretty tasty for a frozen product. I bought some a few years ago, but can't find them around here anymore. Wal-Mart & Kroger sell them in some areas (mainly the south), but not in this area. There are several varieties of them.

http://https//www.homadefoods.com/

 

[tolivac]

BC now gives you the convenient money saving GYP YOU size!!!Look I want a Pound of sugar,cake mix,whatever--Just give me a POUND-standard measure-NOT these GYP YOU sizes-I will PAY for a pound or whatever-what most recipes are based on.Its time th food makers stop this NONESENSE!!!!!Fire the people at them that do this!!!!

 

[imperial70]

so many good recipes that use basic ingredients

who needs betty crocker or duncan hines or whatever.

 

[mattl]

I have called companies and complained about this scam.  I called about Maxwell House coffee and was told that "people" prefer the smaller containers as they are easier to hold.  Bull.  Same issue with Charmin, I was told "people" like the narrower rolls, I recall when the paper was just about as wide as the holders, now there is an inch or more room on the roller.

 

I'd like to meet these "people" but we all know they do not exist.  Just an easy way to squeeze more profits for the stock holders at our expense.

 

[askolover]

Launderess

I bought that "Cake Bible" you mentioned in a previous post.  Made a complete from scratch carrot cake a few weeks ago...thank the Lord for my KA stand mixer and KA food processor!  I intend to bake plenty more too.  A friend at work and I joke that we are going to start our own gourmet bakery because we both love to cook and bake.

 

[magic_clean]

Five and half years later

since the start of this thread........Betty has come to her senses!

 

[appnut]

I've noticed boxes of pasta ar3e getting back to a pound rather than 12 to 13 ounces. 

 

[frigilux]

It's good to see a full-size cake mix is available again---butter recipe, even. I've stopped bringing Monday treats to work, so haven't made cakes, caramel rolls, muffins or scones for awhile. A cake mix extender recipe I found worked well with reduced-sized mixes.

I'll have to check the cake mix aisle to see if these have made it to the upper midwest. Thanks for the heads-up!

 

[lordkenmore]

I am wondering if this isn't a premium product that won't be marketed along with the existing cake mixes. I note, at least, some premium touches, like "No Artificial flavor" mentioned on the box. Thus the price might be higher than "regular" cake mix, and they might have decided to go back to a larger size as part of making it seem worth it.

 

Just speculation on my part, of course. I don't see this mix mentioned on their web site. I'll be interested in seeing what happens in the cake mix aisle.

 

 

 

 

 

[lordkenmore]

It's been a long time since I did any baking--I'm now pretty lazy cook, and plus I'm trying to avoid refined sugar as much as possible. A big cake sitting on the counter is a temptation I don't need.

 

But I have to admit...I almost feel like getting one of these mixes to try...

 

I must be strong. I must resist this!

 

[maytagbear]

Lord Kenmore..........

This is how I deal with the urge to bake. I just take the cake or cookies or whatever to one of my volunteer gigs or church, and I claim the (usually) tiny remainder. Problem solved.

Just sayin'

Lawrence/Maytagbear