Gooseberry Patch - Cake Mixes

Welcome to Our Friends Dear Friend, Now making your familys favorite sweet treat just got easierand whats the timesaving secret? Each one begins with a cake mix! Inside Gooseberry Patch Cake Mixes are the yummiest recipes, whipped up in minutes. The kids will love peeking in the cookie jar to find Caramel Layer Brownies, BIG Chocolate Cookies or Fun Bars. Invite neighbors over for a steaming cup of coffee served alongside Lemon-Poppy Seed Muffins or Brown Sugar Breakfast Rolls, and its a snap to make a delicious potluck dessert like Peach-Berry Cobbler or Raspberry-Hazelnut Chocolate Torte. For easy gift giving, share jars of Orange Cream Cake in a Cup Mix and Make-Your-Own Chocolate Cake Mix in a Jaralways a welcome surprise. So take a look inside to find cake mix recipes so simple to prepare, youll want to try them all! Mix up some fun!
Vickie & Jo Ann Our Story Back in 1984, we were next-door neighbors raising our families in the little town of Delaware, Ohio. Two moms with small children, we were looking for a way to do what we loved and stay home with the kids too.

We had always shared a love of home cooking and making memories with family & friends and so, after many a conversation over the backyard fence, Gooseberry Patch was born. We put together our first catalog at our kitchen tables, enlisting the help of our loved ones wherever we could. From that very first mailing, we found an immediate connection with many of our customers and it wasnt long before we began receiving letters, photos and recipes from these new friends. In 1992, we put together our very first cookbook, compiled from hundreds of these recipes and, the rest, as they say, is history. Hard to believe its been over 25 years since those kitchen-table days! From that original little Gooseberry Patch family, weve grown to include an amazing group of creative folks who love cooking, decorating and creating as much as we do. Today, were best known for our homestyle, family-friendly cookbooks, now recognized as national bestsellers.

One things for sure, we couldnt have done it without our friends all across the country. Each year, were honored to turn thousands of your recipes into our collectible cookbooks. Our hope is that each book captures the stories and heart of all of you who have shared with us. Whether youve been with us since the beginning or are just discovering us, welcome to the Gooseberry Patch family! Gooseberry Patch
2500 Farmers Dr., #110
Columbus, OH 43235 www.gooseberrypatch.com 1-800-854-6673 Copyright Copyright 2003, Gooseberry Patch 978-1-612810-15-7 All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher. Do you have a tried & true recipe tip, craft or memory that youd like to see featured in a Gooseberry Patch cookbook? Visit our website at www.gooseberrypatch.com , register and follow the easy steps to submit your favorite family recipe.

Or send them to us at: Gooseberry Patch
Attn: Cookbook Dept.
2500 Farmers Dr., #110
Columbus, OH 43235 Dont forget to include the number of servings your recipe makes, plus your name, address, phone number and email address. If we select your recipe, your name will appear right along with itand youll receive a FREE copy of the cookbook! Join our Circle of Friends and discover free recipes & crafts, plus giveaways & more! Find all your favorite Gooseberry Patch cookbooks through our Store Locator . Visit our website or blog to join, look for us on YouTube and be sure to follow us on Facebook & Twitter too. www.gooseberrypatch.com Gooseberry Patch Classics: Cake Mixes One of the secrets of a happy life
is continuous small treats. -Iris Murdoch Sugar-Topped Muffins 18-1/4 oz. white cake mix with pudding 1/2 t. nutmeg 1 c. milk 2 eggs 1/3 c. sugar 1/2 t. cinnamon 1/4 c. butter, melted Blend cake mix, nutmeg, milk and eggs on low speed of an electric mixer until just moistened; blend on high speed for 2 minutes. butter, melted Blend cake mix, nutmeg, milk and eggs on low speed of an electric mixer until just moistened; blend on high speed for 2 minutes.

Fill paper-lined muffin cups 2/3 full; bake at 350 degrees until golden, about 15 to 25 minutes. Cool for 5 minutes; remove from muffin cups to cool completely. Combine sugar and cinnamon on a small plate; set aside. Dip muffin tops into butter; roll in sugar and cinnamon mixture. Serve warm. For a little extra sweetness, drizzle a powdered sugar glaze over Sugar-Topped Muffins. For a little extra sweetness, drizzle a powdered sugar glaze over Sugar-Topped Muffins.

Its easyjust add 2 tablespoons milk to 1-1/2 cups powdered sugar; blend until smooth. Lemon-Poppy Seed Muffins 18-1/4 oz. pkg. white cake mix 6-oz. pkg. poppy seed 3 eggs 1-1/4 c. water 1/3 c. oil Combine the first 3 ingredients in a large mixing bowl; set aside. oil Combine the first 3 ingredients in a large mixing bowl; set aside.

Whisk remaining ingredients in a medium mixing bowl; gradually blend into the dry ingredients. Fill paper-lined muffin cups 2/3 full; bake at 350 degrees for 20 minutes or until a toothpick inserted in the centers removes clean. Cool for 5 minutes; remove from muffin cups to cool completely. Makes about 1-1/2 dozen. Enjoy the taste of freshly made muffins any time! Freeze baked muffins in a freezer-safe bag, then just remove as many as needed and let thaw in the refrigerator overnight. active dry yeast 2-1/2 c. warm water 18-1/4 oz. pkg. white cake mix 4-1/2 c. all-purpose flour, divided 1/2 c. butter, softened 1/2 c. brown sugar, packed 2 t. cinnamon 1/4 c. butter, melted 1/3 c. sugar Dissolve yeast in warm water in a small bowl; set aside until creamy, about 10 minutes. sugar Dissolve yeast in warm water in a small bowl; set aside until creamy, about 10 minutes.

Combine cake mix, 3 cups flour and yeast mixture; stir well. Mix in remaining flour 1/2 cup at a time; knead until smooth, about 8 minutes. Place in a greased bowl, turning to coat both sides; cover with a damp cloth and set aside until double in bulk. Punch dough down; roll out on a lightly floured surface into a 16"x10" rectangle. Spread with softened butter; sprinkle with brown sugar and cinnamon. Roll up jelly-roll style beginning with a long edge; cut into one-inch slices.