Bonnies 1930s Jiffy Mix Clone Recipes

Steps:

• Preheat the oven to 275˚F (135˚C). Line 2 baking sheets with parchment paper.
• In a medium bowl, sift together the flour, salt, and baker's ammonia.
• In a separate medium bowl, cream together the butter and sugar with an electric hand mixer on low speed until light and fluffy, about 2 minutes.
• Add the vanilla and continue beating until fully combined.
• Add the dry ingredients to the wet ingredients and beat to incorporate.
• Roll about 1 ounce of dough at a time in your hands to make walnut-sized balls. They will be small, about ½ inch (1 ¼ cm) wide. Place the balls of dough on the prepared baking sheets, leaving about 1 inch (2 ½ cm) of space between each cookie. Using a flat-bottomed measuring cup, gently press down on the cookies to flatten.
• Top each cookie with 3 chocolate chips, a single almond, or raisins.
• Bake the cookies for 30 minutes, or until the bottoms are light golden brown and the edges are crispy.
• Enjoy!

Steps:

• Mix the brownie mix, egg, instant coffee, vanilla, melted butter, and salt together
• until everything is completely incorporated.
• Preheat the oven to 350°F.
• Place tablespoon-size drops of cookie batter onto parchment paper.
• Bake for about 15-18 minutes, depending on your oven heat.
• Remove from parchment and place on a cookie rack to cool.
• Serve.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
• Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

Steps:

• Preheat oven to 400°F Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk.
• Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
• Combine above mixture with egg and milk and mix well. Batter will be slightly lumpy. For best rise, let batter rest for 3 or 4 minutes. Stir once or twice after rest.
• Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.