by Divine Domesticity on July 26th, 2007
Every so often, (or perhaps more than that), I like to take advantage of reduced priced box cake or muffin mixes and doctor them up to make something special. While I do agree with many foodies that from-scratch baking is best, I don't turn my nose up at convenience mixes. You know what? Sometimes they taste really good!
Lemon Poppyseed Bread with Glaze
Makes one 9 x 5-inch pan, or one 9x4-inch pan
Betty Crocker Sunkist Lemon Poppy Seed Muffin Mix. It also comes with a 'pouch of lemon glaze'
1/3 cup AP flour
1/2 cup water
1/3 cup vegetable oil
1. Preheat to 375- f degrees. Grease bread pan (either 8 x 4 or 9 x 5). Stir all ingredients except glaze. Spread into pan. Bake 35-45 minutes, the former for the larger pan, the latter for the smaller pan. Cool for around 20 minutes and remove from bread pan. Let cool completely. Add glaze!
Makes one 9 x 13 inch pan
1 lemon cake mix
1/3 cup oil
1. Preheat oven to 350-f degrees. In a bowl, mix together cake mix, eggs, and oil. Mixture will be stiff. Spread the mixture evenly into a greased 9"x13" pan. Bake 13-15 minutes until golden on top. (I used about an 8 x 8-inch pan and baked for 10 minutes longer). Cool, then sprinkle powdered sugar over the squares.