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Using Canterbury Cuisine's Apple Cake Mix

Apple Crisp
Source: Canterbury Cuisine

5 to 6 medium apples, peeled and sliced
1/4 cup granulated sugar
1/4 cup brown sugar
2 tablespoons corn starch
1 package Canterbury Cuisine's Apple Cake Mix
1/2 cup butter, melted

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.

Apple Fritters
Source: Canterbury Cuisine

1 package Canterbury Cuisine's Apple Cake Mix
1 cup apples, peeled and cut fine
1 cup flour
2 eggs
Oil for frying
Powdered sugar (optional)

Combine Apple Cake Mix, apples, eggs and flour in mixing bowl. Heat oil to 350º F and carefully drop batter one tablespoon at a time into hot oil. Cook, turning once until golden brown, about 2 minutes. Drain on paper towel. Dust with powdered sugar or coat with glaze if desired and serve warm.
Glaze: Combine 2 cups powdered sugar, 1 tsp. vanilla and 1/4 cup milk and mix well.

Upside Down Irish Whiskey Cake
Source: Canterbury Cuisine

1 package Canterbury Cuisine’s Apple Cake Mix
1 1/2 cups golden raisins
1/2 cup Irish Whiskey
2 eggs
1/4 cup water
1 lemon
1 cup powdered sugar

Combine the golden raisins, grated peel of the lemon and the whiskey. Cover and let sit overnight. Preheat oven to 350° F. Grease a 9” round cake pan. Line the bottom with a 9” circle of was paper and then grease top of wax paper circle. In a large bowl, combine Apple Cake Mix, raisin whiskey mixture, eggs and water and mix well. Pour batter into prepared pan. Bake for 30 minutes and then cover the top of the cake loosely with tin foil and continue to bake for an additional 30 minutes. Total bake time will be 60 minutes. A brown crusty top will form on the cake. Remove from oven and cool for about 20 minutes. Loosen the edges with a knife and turn cake upside down on a plate. Tap the bottom of pan to release the cake. Carefully peel off the wax paper.
Icing: Combine 2 to 3 tablespoons of lemon juice from the lemon and powdered sugar. Pour icing on top of the cake while it is still warm. Serve with whipped cream or ice cream. Makes 8 servings.

Pineapple Pecan Cookies
Source: Canterbury Cuisine

1 Canterbury Cuisine's Apple Cake Mix
1/2 cup butter, softened
1 large egg
1/4 cup crushed pineapple (with juice)
1/2 cup chopped pecans

Preheat oven to 350°F. 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.

South Seas Dream Cake
Source: Canterbury Cuisine

1 package Canterbury Cuisine's Apple Cake Mix
3 eggs, unbeaten
1 (8-ounce) can crushed pineapple, with juice
1/2 cup flaked coconut
1/2 cup chopped macadamia nuts

Preheat oven to 350°F. Combine all ingredients in a medium mixing bowl. Stir until well blended. Bake in an ungreased 8" x 8" pan or a 10" deep dish pie plate for approximately 45-55 minutes. Cool and serve. Makes 8 servings.

Apple Cake
Source: Canterbury Cuisine

1 package Canterbury Cuisine's Apple Cake Mix
2 eggs, unbeaten
2 cups apples, chopped (any variety; peeled or unpeeled)
1 cup chopped walnuts (optional)

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" pan or 10" pie pan. Bake for 45-55 minutes. Cool & serve...that will be the HARD part...the waiting! Makes 9, 2 1/2" servings.
HIGH ALTITUDE: Add 2 tablespoons water with other ingredients.

For a larger crowd, bake a double batch in a 17x11" jelly roll pan. Bake as directed in recipe.

Cinnamon Oat Cookies
Source: Canterbury Cuisine

1 cup butter, softened
1 package Canterbury Cuisine's Apple Cake Mix
1 egg
1 3/4 cups quick cooking oats
1/2 cup chopped walnuts (optional)

Preheat oven to 350°F. In a medium bowl, place butter, Apple Cake Mix, and egg. Using an electric mixer on low speed, beat until blended. Add oats and walnuts. Continue to beat on low speed until blended. Drop dough by level teaspoonful 2" apart onto a lightly greased cookie sheet. Flatten slightly. Bake 10-12 minutes. Leave ample room...cookies flatten and spread out while baking. Makes 2 1/2 dozen cookies.

Using Canterbury Cuisine's Pumpkin Cake Mix

Pumpkin Cake
Source: Canterbury Cuisine

1 package Canterbury Cuisine's Pumpkin Cake Mix
2 eggs, unbeaten
1 cup canned pumpkin
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)

Preheat oven to 350° F. Combine all ingredients and stir until blended (liquid not needed in preparation). Spoon into an ungreased 8" x 8" pan or 10" pie pan. Bake for 45-55 minutes. Serve warm or cold with a dollop of whipped cream or French vanilla ice cream. Makes 9, 2 1/2" servings.
High Altitude: Add 2 tablespoons water with other ingredients.

Pumpkin Spice Cookies
Source: Canterbury Cuisine

1 package Canterbury Cuisine's Pumpkin Cake Mix
2 teaspoons pumpkin pie spice or (1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon ginger)
1 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter or margarine, softened
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
1 tub cream cheese frosting
Cinnamon to sprinkle on top of frosted cookies

Preheat oven to 375°F (350°F if using a dark cookie sheet). Lightly grease cookie sheet with shortening. In a bowl mix Becka's Pumpkin Cake Mix and pumpkin pie spice. Stir in canned pumpkin and butter until well blended. Stir in raisins and nuts if desired. Drop by tablespoons about 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until light brown around the edges. Cool completely and frost with cream cheese frosting and then sprinkle with cinnamon. Makes about 2 dozen cookies.

Pumpkin Roll
Source: Canterbury Cuisine

2 packages Canterbury Cuisine's Pumpkin Cake Mix
2 cups canned pumpkin
4 eggs
1 (8-ounce) package cream cheese
6 Tablespoons butter or margarine
1 teaspoon vanilla
1 cup powdered sugar
1 cup walnuts (optional)

Preheat oven to 350° F. Grease a 11"x 17" jellyroll pan 1" deep and then line with wax paper. Grease and flour the wax paper. Sprinkle a towel with 1/4 cup of powdered sugar and set aside. Combine Pumpkin Cake Mix, eggs and pumpkin in a bowl and mix well. Spread evenly into the prepared pan. Sprinkle top with walnuts if desired. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Starting at the narrow end, roll up cake in the towel. Set on wire rack to cool. Beat cream cheese, powdered sugar, butter and vanilla together until smooth. Carefully unroll cake and remove towel. Spread cream cheese mixture over cake. Roll cake back up and wrap in plastic wrap. Refrigerate for at least 1 hour. Sprinkle with powdered sugar before serving if desired. Makes approx. 8 servings.

Pumpkin Raisin Cupcakes
Source: Canterbury Cuisine

1 package Canterbury Cuisine's Pumpkin Cake Mix
2 eggs
1 cup canned pumpkin
1/2 cup raisins
---Cream Cheese Icing---
1 (8-ounce) package cream cheese, softened
4 cups powdered sugar (12 ounces)
1 teaspoons vanilla

In a large bowl, mix together all ingredients. Spoon into a greased or paper-lined muffin pan. Bake at 375°F for 20-25 minutes. Frost with Cream Cheese Icing, if desired. Makes 12 cupcakes.
Cream Cheese Icing: Beat all ingredients in a medium bowl until smooth.

Georgia Peach Cake
Source: Canterbury Cuisine

1 package Canterbury Cuisine's Pumpkin Cake Mix
2 eggs, unbeaten
2 cups fresh or canned peach slices, drained

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 8" x 8" pan or 10" pie pan. Bake for 45-55 minutes. Makes 9 (2 1/2") servings.

Golden Pear Muffins
Source: Canterbury Cuisine

1 package Canterbury Cuisine's Pumpkin Cake Mix
2 eggs, unbeaten
2 cups chopped fresh or canned pears, drained

Preheat oven to 375°F. In a large bowl, combine all ingredients and stir until blended (liquid not needed in preparation). Spoon into greased or paper-lined muffin pan. Bake for 20-25 minutes. Let cool for 5 minutes and remove to wire rack. Makes 12 muffins.

Jack 'o Lantern Cake
Source: Canterbury Cuisine

You may want to prepare this cake the day before. It takes approx. 5 to 6 hours to prepare. Preheat oven to 350°F. Combine all ingredients in bowl and mix until smooth. Pour batter into a buttered and floured 10” spring form pan. Bake 45 to 50 minutes. Remove from the oven and let cake cool in the pan for 30 minutes. Chill cake in the pan in the refrigerator until cold.

Dissolve gelatin in boiling water. Add pineapple with juice. Mix and then chill until thickened but not set. Pour on top of the chilled cake. Chill until gelatin topping is very firm. Release rim of spring form pan. Put 1/2 cup frosting in a small plastic bag and cut a tiny hole in the corner. Pipe the frosting on the cake to look like a jack o’ lantern. Frost the sides with a knife and then decorate around the sides with candy corn. Refrigerate until ready to use. Makes 8 to 10 servings.

Pumpkin Pie Strudel Cake
Source: Canterbury Cuisine

1 pkg. Canterbury Cuisine’s Pumpkin Cake Mix
1 (15-ounce) can solid pumpkin (not pumpkin pie mix)
1 (12-ounce) can evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 cup chopped pecans or walnuts
1/2 cup butter or margarine, melted

Preheat oven to 350°F. Grease a 13”x 9”x 2” pan. In a bowl, combine canned pumpkin, milk eggs, sugar and pumpkin pie spice and stir until smooth. Pour mixture into the prepared pan. Sprinkle Becka’s Pumpkin Cake Mix over pumpkin mixture. Sprinkle pecans or walnuts over the cake mix. Drizzle melted butter evenly over the top of the cake. Bake uncovered for 50 to 60 minutes or until a knife inserted in the center of the cake comes out clean. Cool completely. Serve with ice cream or whipped cream. Refrigerate leftover cake. Makes 10 to 12 servings.

Using Canterbury Cuisine's Strudel Coffee Cake Mix

Holiday Mincemeat Strudel
Source: Canterbury Cuisine

1 package Canterbury Cuisine's Strudel Coffee Cake Mix
1 (3-ounce) pkg. cream cheese, softened
3 tablespoons butter, softened
1/4 cup milk
1 cup Mincemeat

Prepare strudel according to package directions, using Mincemeat for the filling. Bake according to package directions. Drizzle glaze over warm strudel and decorate with red and green cherries. Makes approx. 8 to 10 servings.

Using Canterbury Cuisine's Carrot Cake Mix

Zucchini Cake
Source: Canterbury Cuisine

1 package Canterbury Cuisine's Carrot Cake Mix
2 cups grated zucchini
1 (8-ounce) can unsweetened, crushed pineapple (drained well)
2 eggs, unbeaten
1/2 cup each, raisins and/or walnuts (optional)

Preheat oven to 350° F. Combine all ingredients in a large bowl and stir until mixed. Bake in an ungreased 8"x 8" pan or a 10" deep-dish pie plate (optional), for 45-55 minutes. Cool and serve. Frost with powdered sugar or Cream Cheese Frosting if desired.

CREAM CHEESE FROSTING: Beat 8 oz. of softened cream cheese until smooth. Add 1-16oz. pkg. powdered sugar and 1 teaspoon vanilla. Mix until smooth and creamy.

Using Canterbury Cuisine's Lemon Cake Mix

Pina’Colada Cake
Source: Canterbury Cuisine

1 package Canterbury Cuisine's Lemon Cake Mix
1/2 cup butter, softened
3 eggs
1/4 cup canned coconut milk
1/4 cup light rum
1 cup coconut

Frosting:
1 container of cream cheese frosting
1 (20-ounce) can crushed pineapple (squeeze out all of the juice)
1 cup coconut

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. 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.

Lemon Coffee Cake
Source: Canterbury Cuisine

1 package Canterbury Cuisine's Lemon Cake Mix
1/2 cup (1 stick) butter, softened
3 eggs
1/2 cup water
zest of 1/2 lemon (optional)
1/3 cup quick oats
1/3 cup brown sugar
1/3 cup flour
1/2 teaspoon cinnamon

Preheat oven to 350ºF. In large mixing bowl combine Lemon Cake Mix, butter, eggs, water and zest of lemon if desired. Mix with electric mixer until well blended. Pour batter into a greased 9"x 9" pan or glass baking dish. In small bowl combine oats, brown sugar, flour and cinnamon, blend with a mixing spoon. Sprinkle this mixture on top of cake batter. Bake for 30-40 minutes. Cool for about 10 minutes and then serve warm right out of the pan.

Lemon-Blueberry Tea Bread
Source: Canterbury Cuisine

1 pkg. Canterbury Cuisine's Lemon Cake Mix
1/2 cup (1 stick) butter, softened
3 eggs
1/2 cup water
1 cup blueberries, fresh or frozen
zest of 1/2 lemon (optional)

Preheat oven to 350ºF. 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.

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