Here is an amazing pumpkin cookie recipe. It's fast, easy, and cheap.

Ingredients:
1 spice cake mix
1 15 oz. canned pumpkin
1/2 bag semi-sweet chocolate chips

Directions:
Stir all ingredients together. Drop by rounded tablespoonful and bake
for 12-14 minutes at 350 degrees.

This recipe is fantastic. What do you think about it?

"Julie" > wrote in message
om...
> Here is an amazing pumpkin cookie recipe. It's fast, easy, and cheap.
>
> Ingredients:
> 1 spice cake mix
> 1 15 oz. canned pumpkin
> 1/2 bag semi-sweet chocolate chips
>
> Directions:
> Stir all ingredients together. Drop by rounded tablespoonful and bake
> for 12-14 minutes at 350 degrees.
>
> This recipe is fantastic. What do you think about it?

I guess I just don't understand why people buy mixes. How hard or time
consuming is it to measure some flour, sugar, salt, and baking powder?
That's about all you get with a cake mix, aside from preservatives,
emulsifiers, artificial flavoring, and other additives.

As for the specific recipe, if you like it then that's all that matters. I
think that I would like an egg or two and some fat in my cookies.
Here is what others thought of the recipe:
http://cookie.allrecipes.com/reviews...sp?nprid=25831

i like pumpkin pie

"stevie" > wrote in message
om...
> i like pumpkin pie

I'll alert the media.

In article >, Vox Humana
> writes
>
>"Julie" > wrote in message
. com...
>> Here is an amazing pumpkin cookie recipe. It's fast, easy, and cheap.
>>
>> Ingredients:
>> 1 spice cake mix
>> 1 15 oz. canned pumpkin
>> 1/2 bag semi-sweet chocolate chips
>>
>> Directions:
>> Stir all ingredients together. Drop by rounded tablespoonful and bake
>> for 12-14 minutes at 350 degrees.
>>
>> This recipe is fantastic. What do you think about it?
>
>I guess I just don't understand why people buy mixes. How hard or time
>consuming is it to measure some flour, sugar, salt, and baking powder?
>That's about all you get with a cake mix, aside from preservatives,
>emulsifiers, artificial flavoring, and other additives.

Oh, I am soo sooooo glad you said this. I thought mixes were for people
who hated baking. Why post about them on a baking newsgroup?

--
Jane Lumley

Jane Lumley > wrote:

>In article >, Vox Humana
> writes
>>

>>I guess I just don't understand why people buy mixes. How hard or time
>>consuming is it to measure some flour, sugar, salt, and baking powder?
>>That's about all you get with a cake mix, aside from preservatives,
>>emulsifiers, artificial flavoring, and other additives.
>
>Oh, I am soo sooooo glad you said this. I thought mixes were for people
>who hated baking. Why post about them on a baking newsgroup?

There are people who don't usually bake. They may be quite capable of
doing so, they just don't do it often enough to justify having the
ingredients in the pantry all the time.

F'rex -- my aunt. She used to bake a lot, and is quite good at it.
However, she now lives alone, and only has occasion to bake a couple
of times a year. When she does bake, she uses a mix, as it's much
more convenient and *less expensive* than buying flour/sugar/baking
powder/baking soda *every time* she wants to bake.

I use Jiffy mix for pancakes on school mornings. I don't have the
time or energy to fuss with 'proper' pancake batter while I'm getting
two kids off to the bus, and my husband is in the kitchen getting
*his* breakfast and lunch. Does that make me a failure?
--
Jenn Ridley :

Jane Lumley > wrote:

>In article >, Vox Humana
> writes
>>

>>I guess I just don't understand why people buy mixes. How hard or time
>>consuming is it to measure some flour, sugar, salt, and baking powder?
>>That's about all you get with a cake mix, aside from preservatives,
>>emulsifiers, artificial flavoring, and other additives.
>
>Oh, I am soo sooooo glad you said this. I thought mixes were for people
>who hated baking. Why post about them on a baking newsgroup?

There are people who don't usually bake. They may be quite capable of
doing so, they just don't do it often enough to justify having the
ingredients in the pantry all the time.

F'rex -- my aunt. She used to bake a lot, and is quite good at it.
However, she now lives alone, and only has occasion to bake a couple
of times a year. When she does bake, she uses a mix, as it's much
more convenient and *less expensive* than buying flour/sugar/baking
powder/baking soda *every time* she wants to bake.

I use Jiffy mix for pancakes on school mornings. I don't have the
time or energy to fuss with 'proper' pancake batter while I'm getting
two kids off to the bus, and my husband is in the kitchen getting
*his* breakfast and lunch. Does that make me a failure?
--
Jenn Ridley :

"Jenn Ridley" > wrote in message
...
> Jane Lumley > wrote:
>
> >In article >, Vox Humana
> > writes
> >>
>
> >>I guess I just don't understand why people buy mixes. How hard or time
> >>consuming is it to measure some flour, sugar, salt, and baking powder?
> >>That's about all you get with a cake mix, aside from preservatives,
> >>emulsifiers, artificial flavoring, and other additives.
> >
> >Oh, I am soo sooooo glad you said this. I thought mixes were for people
> >who hated baking. Why post about them on a baking newsgroup?
>
> There are people who don't usually bake. They may be quite capable of
> doing so, they just don't do it often enough to justify having the
> ingredients in the pantry all the time.
>
> F'rex -- my aunt. She used to bake a lot, and is quite good at it.
> However, she now lives alone, and only has occasion to bake a couple
> of times a year. When she does bake, she uses a mix, as it's much
> more convenient and *less expensive* than buying flour/sugar/baking
> powder/baking soda *every time* she wants to bake.
>
> I use Jiffy mix for pancakes on school mornings. I don't have the
> time or energy to fuss with 'proper' pancake batter while I'm getting
> two kids off to the bus, and my husband is in the kitchen getting
> *his* breakfast and lunch. Does that make me a failure?
> --
> Jenn Ridley :

I remain unconvinced. You need flour for a lot of non-baking endeavors. It
is used to dredge meat and vegetable before frying and to thicken sauces.
Sugar goes into drink and over cereal. Salt - who doesn't use salt at the
table? Sugar and salt don't go bad. Flour will keep for an extended time
in the refrigerator or freezer. Salt costs about 40 cents for a container.
Sugar sells for about 30 cents a pound around here - less on sale. Baking
power is also very inexpensive and while it does go bad after a year, that
is in incentive to use it. The cost of mixes will far exceed the price of
the raw ingredients you would have to buy, even taking into consideration
that you will toss the tin of baking power each year and start over. That
bag of flour for $1.70, the sugar for $1.50, the salt for $.049., and the
baking powder for $1.89 all adds up to less than $6.

Convenience is the only reason that I can see for using a mix.

"Jenn Ridley" > wrote in message
...
> Jane Lumley > wrote:
>
> >In article >, Vox Humana
> > writes
> >>
>
> >>I guess I just don't understand why people buy mixes. How hard or time
> >>consuming is it to measure some flour, sugar, salt, and baking powder?
> >>That's about all you get with a cake mix, aside from preservatives,
> >>emulsifiers, artificial flavoring, and other additives.
> >
> >Oh, I am soo sooooo glad you said this. I thought mixes were for people
> >who hated baking. Why post about them on a baking newsgroup?
>
> There are people who don't usually bake. They may be quite capable of
> doing so, they just don't do it often enough to justify having the
> ingredients in the pantry all the time.
>
> F'rex -- my aunt. She used to bake a lot, and is quite good at it.
> However, she now lives alone, and only has occasion to bake a couple
> of times a year. When she does bake, she uses a mix, as it's much
> more convenient and *less expensive* than buying flour/sugar/baking
> powder/baking soda *every time* she wants to bake.
>
> I use Jiffy mix for pancakes on school mornings. I don't have the
> time or energy to fuss with 'proper' pancake batter while I'm getting
> two kids off to the bus, and my husband is in the kitchen getting
> *his* breakfast and lunch. Does that make me a failure?
> --
> Jenn Ridley :

I remain unconvinced. You need flour for a lot of non-baking endeavors. It
is used to dredge meat and vegetable before frying and to thicken sauces.
Sugar goes into drink and over cereal. Salt - who doesn't use salt at the
table? Sugar and salt don't go bad. Flour will keep for an extended time
in the refrigerator or freezer. Salt costs about 40 cents for a container.
Sugar sells for about 30 cents a pound around here - less on sale. Baking
power is also very inexpensive and while it does go bad after a year, that
is in incentive to use it. The cost of mixes will far exceed the price of
the raw ingredients you would have to buy, even taking into consideration
that you will toss the tin of baking power each year and start over. That
bag of flour for $1.70, the sugar for $1.50, the salt for $.049., and the
baking powder for $1.89 all adds up to less than $6.

Convenience is the only reason that I can see for using a mix.

<Alan > wrote in message
...
> On Sat, 13 Nov 2004 13:04:54 +0000, Jane Lumley
> > wrote:
>
> >In article >, Vox Humana
> > writes
> >>
> >>"Julie" > wrote in message
> .com...
> >>> Here is an amazing pumpkin cookie recipe. It's fast, easy, and cheap.
> >>>
> >>> Ingredients:
> >>> 1 spice cake mix
> >>> 1 15 oz. canned pumpkin
> >>> 1/2 bag semi-sweet chocolate chips
> >>>
> >>> Directions:
> >>> Stir all ingredients together. Drop by rounded tablespoonful and bake
> >>> for 12-14 minutes at 350 degrees.
> >>>
> >>> This recipe is fantastic. What do you think about it?
> >>
> >>I guess I just don't understand why people buy mixes. How hard or time
> >>consuming is it to measure some flour, sugar, salt, and baking powder?
> >>That's about all you get with a cake mix, aside from preservatives,
> >>emulsifiers, artificial flavoring, and other additives.
> >
> >Oh, I am soo sooooo glad you said this. I thought mixes were for people
> >who hated baking. Why post about them on a baking newsgroup?
>
> From what I can see, there is a novelty to taking a mix that
> is designed to make one thing, and adding stuff to make the
> product be something else.
>
> Cake mix making cookies. Wow!
>
> Some people think this is the height of creativity and
> entertainment.
>
> I wonder why they think people in a cooking group would feel
> that way?????????????????????

That's the other side of this coin. It's would be like posting about your
Ford Fiesta to a Nascar Newsgroup.

On Sat, 13 Nov 2004 11:18:27 -0500
Jenn Ridley > wrote:


> I use Jiffy mix for pancakes on school mornings. I don't have the
> time or energy to fuss with 'proper' pancake batter while I'm getting
> two kids off to the bus, and my husband is in the kitchen getting
> *his* breakfast and lunch. Does that make me a failure?


What's the fuss?

Turn on griddle. Melt about three tablespoons butter in large-enough
plastic bowl in the microwave, mix in 3T of sugar, 1 egg, 1C of milk, 1/2t
of salt. Position sifter over bowl. If you thought ahead, the mouth of the
bowl is small enough to hold up the base of the sifter (helps if sifter has
big handle). Throw 1c flour and 2t baking powder in the sifter. Sift. Stir.
Pour on griddle. Flip. Serve.

You can use a glass bowl if you wanna, but you have to wait for it to
cool off some before you throw the egg in. I use a 2qt plastic measuring
implement. Or you can use oil instead of butter if you think that'll taste
ok, my dad does, I think his pancakes went downhill when he switched from
corn oil to canola.

Personally, I'm going to try the above mentioned recipe, because there
are like five cheap cake mixes in my cupboard from about 18 months ago when
my sister was living with me and she was taking a cake decorating class,
and I've been wondering what the heck I'm going to do with them. One of
them is a spice cake mix. The other five may end up at the food bank in a
couple weeks. I'm not sure if they take boxed dry goods, they only seem to
ask for cans.

"Eric Jorgensen" > wrote:

> Personally, I'm going to try the above mentioned recipe, because there
> are like five cheap cake mixes in my cupboard from about 18 months ago
> when
> my sister was living with me and she was taking a cake decorating class,
> and I've been wondering what the heck I'm going to do with them. One of
> them is a spice cake mix. The other five may end up at the food bank in a
> couple weeks. I'm not sure if they take boxed dry goods, they only seem to
> ask for cans.
>

You can make cake mix cookies with them.
1 cake mix
1/3 cup oil
2 eggs
1 cup fun stuff (chocolate chips, nuts, toffee bits, etc.), optional
Frosting, optional

1. Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs;
stir with spoon until thoroughly moistened. Shape dough into 1-inch balls;
place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped
in flour, flatten to 1/4-inch thickness.
2. Bake at 375°F. for 6 to 8 minutes or until edges are light golden
brown. Cool 1 minute; remove from cookie sheets.
3. Spread frosting over warm cookies. Let frosting set before storing.
Store in tightly covered container.


~Peggy

"Eric Jorgensen" > wrote:

> Personally, I'm going to try the above mentioned recipe, because there
> are like five cheap cake mixes in my cupboard from about 18 months ago
> when
> my sister was living with me and she was taking a cake decorating class,
> and I've been wondering what the heck I'm going to do with them. One of
> them is a spice cake mix. The other five may end up at the food bank in a
> couple weeks. I'm not sure if they take boxed dry goods, they only seem to
> ask for cans.
>

You can make cake mix cookies with them.
1 cake mix
1/3 cup oil
2 eggs
1 cup fun stuff (chocolate chips, nuts, toffee bits, etc.), optional
Frosting, optional

1. Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs;
stir with spoon until thoroughly moistened. Shape dough into 1-inch balls;
place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped
in flour, flatten to 1/4-inch thickness.
2. Bake at 375°F. for 6 to 8 minutes or until edges are light golden
brown. Cool 1 minute; remove from cookie sheets.
3. Spread frosting over warm cookies. Let frosting set before storing.
Store in tightly covered container.


~Peggy

"Peggy" > wrote in message
...
>
> "Eric Jorgensen" > wrote:
>
>> Personally, I'm going to try the above mentioned recipe, because there
>> are like five cheap cake mixes in my cupboard from about 18 months ago
>> when
>> my sister was living with me and she was taking a cake decorating class,
>> and I've been wondering what the heck I'm going to do with them. One of
>> them is a spice cake mix. The other five may end up at the food bank in a
>> couple weeks. I'm not sure if they take boxed dry goods, they only seem
>> to
>> ask for cans.
>>
>
> You can make cake mix cookies with them.
> 1 cake mix
> 1/3 cup oil
> 2 eggs
> 1 cup fun stuff (chocolate chips, nuts, toffee bits, etc.), optional
> Frosting, optional
>
> 1. Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs;
> stir with spoon until thoroughly moistened. Shape dough into 1-inch balls;
> place 2 inches apart on ungreased cookie sheets. With bottom of glass
> dipped in flour, flatten to 1/4-inch thickness.
> 2. Bake at 375°F. for 6 to 8 minutes or until edges are light golden
> brown. Cool 1 minute; remove from cookie sheets.
> 3. Spread frosting over warm cookies. Let frosting set before
> storing. Store in tightly covered container.
>
>
> ~Peggy
>

Forgot to add:
High Altitude Instructions:
Add 1/2 cup flour to dry cake mix. Bake as directed above

Julie wrote:
> Here is an amazing pumpkin cookie recipe. It's fast, easy, and cheap.
>
> Ingredients:
> 1 spice cake mix
> 1 15 oz. canned pumpkin
> 1/2 bag semi-sweet chocolate chips
>
> Directions:
> Stir all ingredients together. Drop by rounded tablespoonful and bake
> for 12-14 minutes at 350 degrees.
>
> This recipe is fantastic. What do you think about it?


Recently tasted these at a party. Didn't like them at all. Too soft -
more cake-y than cookie-y.

N.

Eric Jorgensen wrote:

> Personally, I'm going to try the above mentioned recipe, because there
> are like five cheap cake mixes in my cupboard from about 18 months ago when
> my sister was living with me and she was taking a cake decorating class,
> and I've been wondering what the heck I'm going to do with them. One of
> them is a spice cake mix. The other five may end up at the food bank in a
> couple weeks. I'm not sure if they take boxed dry goods, they only seem to
> ask for cans.

I make some pretty good biscotti, using a cake mix as a base. Sure, I
could make up the mix from scratch, but it *is* convenient!

Personally, I'm allergic to wheat, so either bake from scratch with
spelt, or look for wheat-free, gluten-free mixes. I buy a Lemon Cake mix
from Silven Border Farms, and use the following recipe, gleaned from the
net. Works well with walnuts or pecans, and added lemon peel.

Biscotti

* 3/4 cup oil or melted and cooled butter
* 2 tbsp Gluten Free extracts
* 2 cup toasted nuts, optional
* 1 cup dried fruits, optional
* 1 package GF cake mix
* 5 eggs

Choose one of these flavorings:

* 2 tbsp anise extract with yellow cake batter
* 1/2 tsp ground cloves, 1 tbsp instant espresso powder, 2 tbsp

almond extract with chocolate cake mix
* 2 tsp ground ginger, 1/2 cup finely chopped candied ginger with
yellow cake mix

STEP BY STEP:

1. Reheat oven to 350 degrees F and grease a jelly roll pan or
cookie sheet with lip on all sides
2. Combine all ingredients. Pour into jelly roll pan and cake for 20
to 30 min until tests done
3. Remove from oven, but keep oven on. Slice cookies into thirds and
across in 1/2 inch slices
4. Remove half and spread out on another jelly roll pan [un-greased]
and put back in oven for 3 to 10 min, until golden
5. Cool and store in air-right container.

I find it doesn't need the jelly roll pan, as the batter is pretty
stiff to start with. I pat it into a long, flat log, maybe 5-6" wide.
I slice all the way across the resulting "cookie".

Dave

Eric Jorgensen wrote:

> Personally, I'm going to try the above mentioned recipe, because there
> are like five cheap cake mixes in my cupboard from about 18 months ago when
> my sister was living with me and she was taking a cake decorating class,
> and I've been wondering what the heck I'm going to do with them. One of
> them is a spice cake mix. The other five may end up at the food bank in a
> couple weeks. I'm not sure if they take boxed dry goods, they only seem to
> ask for cans.

I make some pretty good biscotti, using a cake mix as a base. Sure, I
could make up the mix from scratch, but it *is* convenient!

Personally, I'm allergic to wheat, so either bake from scratch with
spelt, or look for wheat-free, gluten-free mixes. I buy a Lemon Cake mix
from Silven Border Farms, and use the following recipe, gleaned from the
net. Works well with walnuts or pecans, and added lemon peel.

Biscotti

* 3/4 cup oil or melted and cooled butter
* 2 tbsp Gluten Free extracts
* 2 cup toasted nuts, optional
* 1 cup dried fruits, optional
* 1 package GF cake mix
* 5 eggs

Choose one of these flavorings:

* 2 tbsp anise extract with yellow cake batter
* 1/2 tsp ground cloves, 1 tbsp instant espresso powder, 2 tbsp

almond extract with chocolate cake mix
* 2 tsp ground ginger, 1/2 cup finely chopped candied ginger with
yellow cake mix

STEP BY STEP:

1. Reheat oven to 350 degrees F and grease a jelly roll pan or
cookie sheet with lip on all sides
2. Combine all ingredients. Pour into jelly roll pan and cake for 20
to 30 min until tests done
3. Remove from oven, but keep oven on. Slice cookies into thirds and
across in 1/2 inch slices
4. Remove half and spread out on another jelly roll pan [un-greased]
and put back in oven for 3 to 10 min, until golden
5. Cool and store in air-right container.

I find it doesn't need the jelly roll pan, as the batter is pretty
stiff to start with. I pat it into a long, flat log, maybe 5-6" wide.
I slice all the way across the resulting "cookie".

Dave

In article >,
"Vox Humana" > wrote:

> I remain unconvinced. You need flour for a lot of non-baking endeavors. It
> is used to dredge meat and vegetable before frying and to thicken sauces.
> Sugar goes into drink and over cereal. Salt - who doesn't use salt at the
> table? Sugar and salt don't go bad. Flour will keep for an extended time
> in the refrigerator or freezer. Salt costs about 40 cents for a container.
> Sugar sells for about 30 cents a pound around here - less on sale. Baking
> power is also very inexpensive and while it does go bad after a year, that
> is in incentive to use it. The cost of mixes will far exceed the price of
> the raw ingredients you would have to buy, even taking into consideration
> that you will toss the tin of baking power each year and start over. That
> bag of flour for $1.70, the sugar for $1.50, the salt for $.049., and the
> baking powder for $1.89 all adds up to less than $6.

Oddly enough, I always have baking ingredients around, but not for the
reasons above.

I don't fry often, and tend to use matzoh meal when I do (I made fish
cakes last week); I also don't like flour-thickened sauces.* I don't add
sugar to drinks or to cereal, and I never add salt at the table.

Then again, I *always* have this stuff on hand for baking purposes or
candymaking. I feel no pride in workmanship if I make something from a
mix. Over the last week and a half, I've made coffee brittle,
chocolate-peanut brittle, butternut squash-walnut bread, and skillet
apple cake. I don't recall the last time I purchased cake mix--certainly
not within the last decade.


* the way I learned things growing up, *the* turkey gravy consisted of
roasting a turkey with carrots, onions, and a little celery, along with
some stock or broth. When the turkey was ready to be sliced, the
vegetables were removed with some broth, and the vegetables put through
a food mill (or blender). Cook down in a saucepan with the broth until
thickened (1/2 hour or so on low heat, stirring occasionally) . For me,
nothing else tastes right for gravy.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

In article >,
"Vox Humana" > wrote:

> I remain unconvinced. You need flour for a lot of non-baking endeavors. It
> is used to dredge meat and vegetable before frying and to thicken sauces.
> Sugar goes into drink and over cereal. Salt - who doesn't use salt at the
> table? Sugar and salt don't go bad. Flour will keep for an extended time
> in the refrigerator or freezer. Salt costs about 40 cents for a container.
> Sugar sells for about 30 cents a pound around here - less on sale. Baking
> power is also very inexpensive and while it does go bad after a year, that
> is in incentive to use it. The cost of mixes will far exceed the price of
> the raw ingredients you would have to buy, even taking into consideration
> that you will toss the tin of baking power each year and start over. That
> bag of flour for $1.70, the sugar for $1.50, the salt for $.049., and the
> baking powder for $1.89 all adds up to less than $6.

Oddly enough, I always have baking ingredients around, but not for the
reasons above.

I don't fry often, and tend to use matzoh meal when I do (I made fish
cakes last week); I also don't like flour-thickened sauces.* I don't add
sugar to drinks or to cereal, and I never add salt at the table.

Then again, I *always* have this stuff on hand for baking purposes or
candymaking. I feel no pride in workmanship if I make something from a
mix. Over the last week and a half, I've made coffee brittle,
chocolate-peanut brittle, butternut squash-walnut bread, and skillet
apple cake. I don't recall the last time I purchased cake mix--certainly
not within the last decade.


* the way I learned things growing up, *the* turkey gravy consisted of
roasting a turkey with carrots, onions, and a little celery, along with
some stock or broth. When the turkey was ready to be sliced, the
vegetables were removed with some broth, and the vegetables put through
a food mill (or blender). Cook down in a saucepan with the broth until
thickened (1/2 hour or so on low heat, stirring occasionally) . For me,
nothing else tastes right for gravy.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

In article > ,
Dave Bell > wrote:

> Personally, I'm allergic to wheat, so either bake from scratch with
> spelt, or look for wheat-free, gluten-free mixes.

My sister has celiac, and she's also a gastroenterologist. The studies
she's read indicate that spelt is not allowed.

See also,

<http://www.celiac.com/st_prod.html?p...&sid=91hH9H10F
7jv3fD-11104105856.c6>
<http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/>
<http://wheat.pw.usda.gov/ggpages/topics/celiac.html>

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

In article > ,
Dave Bell > wrote:

> Personally, I'm allergic to wheat, so either bake from scratch with
> spelt, or look for wheat-free, gluten-free mixes.

My sister has celiac, and she's also a gastroenterologist. The studies
she's read indicate that spelt is not allowed.

See also,

<http://www.celiac.com/st_prod.html?p...&sid=91hH9H10F
7jv3fD-11104105856.c6>
<http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/>
<http://wheat.pw.usda.gov/ggpages/topics/celiac.html>

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

Scott wrote:
> In article > ,
> Dave Bell > wrote:
>
>
>>Personally, I'm allergic to wheat, so either bake from scratch with
>>spelt, or look for wheat-free, gluten-free mixes.
>
>
> My sister has celiac, and she's also a gastroenterologist. The studies
> she's read indicate that spelt is not allowed.
>
> See also,
>
> <http://www.celiac.com/st_prod.html?p...&sid=91hH9H10F
> 7jv3fD-11104105856.c6>
> <http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/>
> <http://wheat.pw.usda.gov/ggpages/topics/celiac.html>
>
Yep, seen most of that. But I have not been diagnosed with celiac sprue.
Actually, I am more allergic (if that's precisely the situation) to
corn, which is often more hidden in ingredients... Put it this way: I
get symptoms from wheat, but not from white spelt. The whoe grain *does*
affect me, but still to a lesser extent than wheat.

Dave

Scott wrote:
> In article > ,
> Dave Bell > wrote:
>
>
>>Personally, I'm allergic to wheat, so either bake from scratch with
>>spelt, or look for wheat-free, gluten-free mixes.
>
>
> My sister has celiac, and she's also a gastroenterologist. The studies
> she's read indicate that spelt is not allowed.
>
> See also,
>
> <http://www.celiac.com/st_prod.html?p...&sid=91hH9H10F
> 7jv3fD-11104105856.c6>
> <http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/>
> <http://wheat.pw.usda.gov/ggpages/topics/celiac.html>
>
Yep, seen most of that. But I have not been diagnosed with celiac sprue.
Actually, I am more allergic (if that's precisely the situation) to
corn, which is often more hidden in ingredients... Put it this way: I
get symptoms from wheat, but not from white spelt. The whoe grain *does*
affect me, but still to a lesser extent than wheat.

Dave

>In article >, Vox Humana
> writes
>>
>>> This recipe is fantastic. What do you think about it?
>>
>>I guess I just don't understand why people buy mixes. How hard or time
>>consuming is it to measure some flour, sugar, salt, and baking powder?
>>That's about all you get with a cake mix, aside from preservatives,
>>emulsifiers, artificial flavoring, and other additives.


I guess I really don't understand why people buy flour.
You really should plant wheat, harvest and mill.

And SUGAR.... who buys processed sugar ?

Don't even get me started on commercial salt....


<rj>

>In article >, Vox Humana
> writes
>>
>>> This recipe is fantastic. What do you think about it?
>>
>>I guess I just don't understand why people buy mixes. How hard or time
>>consuming is it to measure some flour, sugar, salt, and baking powder?
>>That's about all you get with a cake mix, aside from preservatives,
>>emulsifiers, artificial flavoring, and other additives.


I guess I really don't understand why people buy flour.
You really should plant wheat, harvest and mill.

And SUGAR.... who buys processed sugar ?

Don't even get me started on commercial salt....


<rj>

On 10 Nov 2004 13:21:31 -0800
(Julie) wrote:

> Here is an amazing pumpkin cookie recipe. It's fast, easy, and cheap.
>
> Ingredients:
> 1 spice cake mix
> 1 15 oz. canned pumpkin
> 1/2 bag semi-sweet chocolate chips
>
> Directions:
> Stir all ingredients together. Drop by rounded tablespoonful and bake
> for 12-14 minutes at 350 degrees.
>
> This recipe is fantastic. What do you think about it?


I just tried this.

The texture is quite poor. They have a leathery surface and a dense,
cakey interior.

The flavor is quite rich, and cloyingly sweet.

Can you explain the amazing and/or fantastic part? For the money spent
on mix and pumpkin pack I could have bought similar cookies from the
grocery store.

On 10 Nov 2004 13:21:31 -0800
(Julie) wrote:

> Here is an amazing pumpkin cookie recipe. It's fast, easy, and cheap.
>
> Ingredients:
> 1 spice cake mix
> 1 15 oz. canned pumpkin
> 1/2 bag semi-sweet chocolate chips
>
> Directions:
> Stir all ingredients together. Drop by rounded tablespoonful and bake
> for 12-14 minutes at 350 degrees.
>
> This recipe is fantastic. What do you think about it?


I just tried this.

The texture is quite poor. They have a leathery surface and a dense,
cakey interior.

The flavor is quite rich, and cloyingly sweet.

Can you explain the amazing and/or fantastic part? For the money spent
on mix and pumpkin pack I could have bought similar cookies from the
grocery store.

Eric Jorgensen > wrote in news:20041114114155.397599a1
@wafer:

> On 10 Nov 2004 13:21:31 -0800
> (Julie) wrote:
>
>> Here is an amazing pumpkin cookie recipe. It's fast, easy, and cheap.
>>
>> Ingredients:
>> 1 spice cake mix
>> 1 15 oz. canned pumpkin
>> 1/2 bag semi-sweet chocolate chips
>>
>> Directions:
>> Stir all ingredients together. Drop by rounded tablespoonful and bake
>> for 12-14 minutes at 350 degrees.
>>
>> This recipe is fantastic. What do you think about it?
>
>
> I just tried this.
>
> The texture is quite poor. They have a leathery surface and a dense,
> cakey interior.
>
> The flavor is quite rich, and cloyingly sweet.
>
> Can you explain the amazing and/or fantastic part? For the money spent
> on mix and pumpkin pack I could have bought similar cookies from the
> grocery store.

Amazing that you would fall for it. Fantastic that you would think it
might be better than something you'd make totally from scratch. <g>



--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Eric Jorgensen > wrote in news:20041114114155.397599a1
@wafer:

> On 10 Nov 2004 13:21:31 -0800
> (Julie) wrote:
>
>> Here is an amazing pumpkin cookie recipe. It's fast, easy, and cheap.
>>
>> Ingredients:
>> 1 spice cake mix
>> 1 15 oz. canned pumpkin
>> 1/2 bag semi-sweet chocolate chips
>>
>> Directions:
>> Stir all ingredients together. Drop by rounded tablespoonful and bake
>> for 12-14 minutes at 350 degrees.
>>
>> This recipe is fantastic. What do you think about it?
>
>
> I just tried this.
>
> The texture is quite poor. They have a leathery surface and a dense,
> cakey interior.
>
> The flavor is quite rich, and cloyingly sweet.
>
> Can you explain the amazing and/or fantastic part? For the money spent
> on mix and pumpkin pack I could have bought similar cookies from the
> grocery store.

Amazing that you would fall for it. Fantastic that you would think it
might be better than something you'd make totally from scratch. <g>



--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On Sun, 14 Nov 2004 11:41:55 -0700, Eric Jorgensen
> wrote:

>cloyingly sweet.

.....now there is a Martha word.

On Sun, 14 Nov 2004 21:12:31 GMT
Ida Slapter > wrote:

> On Sun, 14 Nov 2004 11:41:55 -0700, Eric Jorgensen
> > wrote:
>
> >cloyingly sweet.
>
> ....now there is a Martha word.


I was raised by an english professor and a librarian, thank you. I was
using words like that in jr. high, well before Martha had a massive divorce
settlement in her favor and started her evil empire.

On Sun, 14 Nov 2004 21:12:31 GMT
Ida Slapter > wrote:

> On Sun, 14 Nov 2004 11:41:55 -0700, Eric Jorgensen
> > wrote:
>
> >cloyingly sweet.
>
> ....now there is a Martha word.


I was raised by an english professor and a librarian, thank you. I was
using words like that in jr. high, well before Martha had a massive divorce
settlement in her favor and started her evil empire.

On Sun, 14 Nov 2004 17:51:20 -0700, Eric Jorgensen
> wrote:


> I was raised by an english professor and a librarian, thank you. I was
>using words like that in jr. high, well before Martha had a massive divorce
>settlement in her favor and started her evil empire.

pompous? yes......

likeable.....questionable....

killfile....priceless!

In article >, Ida Slapter
> writes
>On Sun, 14 Nov 2004 17:51:20 -0700, Eric Jorgensen
> wrote:
>
>
>> I was raised by an english professor and a librarian, thank you. I was
>>using words like that in jr. high, well before Martha had a massive divorce
>>settlement in her favor and started her evil empire.
>
>pompous? yes......
>
>likeable.....questionable....
>

Lordy. I must remember to use only very short words. Like silly, and
futile.

Personally, I was raised by a mechanic. But I went to school later .

And I still don't like bake mix and don't see the point of it.
--
Jane Lumley

In article >, Ida Slapter
> writes
>On Sun, 14 Nov 2004 17:51:20 -0700, Eric Jorgensen
> wrote:
>
>
>> I was raised by an english professor and a librarian, thank you. I was
>>using words like that in jr. high, well before Martha had a massive divorce
>>settlement in her favor and started her evil empire.
>
>pompous? yes......
>
>likeable.....questionable....
>

Lordy. I must remember to use only very short words. Like silly, and
futile.

Personally, I was raised by a mechanic. But I went to school later .

And I still don't like bake mix and don't see the point of it.
--
Jane Lumley

On Mon, 15 Nov 2004 02:22:29 GMT
Ida Slapter > wrote:

> On Sun, 14 Nov 2004 17:51:20 -0700, Eric Jorgensen
> > wrote:
>
>
> > I was raised by an english professor and a librarian, thank you. I
> > was
> >using words like that in jr. high, well before Martha had a massive
> >divorce settlement in her favor and started her evil empire.
>
> pompous? yes......


No, I think arrogant is a better word. Perhaps even boorish. Pomposity
is characterized by not only arrogance but also an excessive sense of
dignity. My statement was decidedly lowbrow.


> likeable.....questionable....


Ask me if i care if you like me. Come on, ask. I'm dying to tell you.


> killfile....priceless!


I agree completely.

Go back to rec.food.cooking and misc.consumers.frugal-living. Nobody
wants your input here.

(and what on earth is frugal about using a $2 cake mix that has $0.23
worth of ingredients in it?)

On Mon, 15 Nov 2004 02:22:29 GMT
Ida Slapter > wrote:

> On Sun, 14 Nov 2004 17:51:20 -0700, Eric Jorgensen
> > wrote:
>
>
> > I was raised by an english professor and a librarian, thank you. I
> > was
> >using words like that in jr. high, well before Martha had a massive
> >divorce settlement in her favor and started her evil empire.
>
> pompous? yes......


No, I think arrogant is a better word. Perhaps even boorish. Pomposity
is characterized by not only arrogance but also an excessive sense of
dignity. My statement was decidedly lowbrow.


> likeable.....questionable....


Ask me if i care if you like me. Come on, ask. I'm dying to tell you.


> killfile....priceless!


I agree completely.

Go back to rec.food.cooking and misc.consumers.frugal-living. Nobody
wants your input here.

(and what on earth is frugal about using a $2 cake mix that has $0.23
worth of ingredients in it?)

On Mon, 15 Nov 2004 02:22:29 GMT
Ida Slapter > wrote:

> On Sun, 14 Nov 2004 17:51:20 -0700, Eric Jorgensen
> > wrote:
>
>
> > I was raised by an english professor and a librarian, thank you. I
> > was
> >using words like that in jr. high, well before Martha had a massive
> >divorce settlement in her favor and started her evil empire.
>
> pompous? yes......


No, I think arrogant is a better word. Perhaps even boorish. Pomposity
is characterized by not only arrogance but also an excessive sense of
dignity. My statement was decidedly lowbrow.


> likeable.....questionable....


Ask me if i care if you like me. Come on, ask. I'm dying to tell you.


> killfile....priceless!


I agree completely.

Go back to rec.food.cooking and misc.consumers.frugal-living. Nobody
wants your input here.

(and what on earth is frugal about using a $2 cake mix that has $0.23
worth of ingredients in it?)

In article >,
wrote:

> >In article >, Vox Humana
> > writes
> >>
> >>> This recipe is fantastic. What do you think about it?
> >>
> >>I guess I just don't understand why people buy mixes. How hard or time
> >>consuming is it to measure some flour, sugar, salt, and baking powder?
> >>That's about all you get with a cake mix, aside from preservatives,
> >>emulsifiers, artificial flavoring, and other additives.
>
>
> I guess I really don't understand why people buy flour.
> You really should plant wheat, harvest and mill.
>
> And SUGAR.... who buys processed sugar ?
>
> Don't even get me started on commercial salt....
>
>
> <rj>

I salute you for a fine response, RJ. Drinks are on me That recipe is
nothing that would prompt me to make it, but the poor OP sure got
lambasted for what I'm guessing she thought was a swell idea. What a
way to encourage a person. Keerist!
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article >,
wrote:

> >In article >, Vox Humana
> > writes
> >>
> >>> This recipe is fantastic. What do you think about it?
> >>
> >>I guess I just don't understand why people buy mixes. How hard or time
> >>consuming is it to measure some flour, sugar, salt, and baking powder?
> >>That's about all you get with a cake mix, aside from preservatives,
> >>emulsifiers, artificial flavoring, and other additives.
>
>
> I guess I really don't understand why people buy flour.
> You really should plant wheat, harvest and mill.
>
> And SUGAR.... who buys processed sugar ?
>
> Don't even get me started on commercial salt....
>
>
> <rj>

I salute you for a fine response, RJ. Drinks are on me That recipe is
nothing that would prompt me to make it, but the poor OP sure got
lambasted for what I'm guessing she thought was a swell idea. What a
way to encourage a person. Keerist!
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.