From: [email hidden] I need recipes for an Easy Bake oven. Thanks.
BARBIE PRETTY PINK CAKE EASY BAKE CHOCOLATE CAKE KIRA JEWELED TEA CAKES CRAZY CAKE EASY BAKE MIX
CAKE EASY BAKE MIX CAKE CHOCOLATE CAKE MIX LEMON OR WHITE CAKE MIX CHOCOLATE FROSTING WHITE FROSTING
MIX PINK SPARKLES FROSTING BROWNIES CHOCOLATE CHIP COOKIES EASY BAKE OVEN ANGEL COOKIES CHOCOLATE
CHIP COOKIES THUMB PRINT COOKIES SNOW MOUNDS
BARBIE HAPPY BIRTHDAY CAKE
Here are a few more recipes for the Easy Bake Oven, Jan
EASY BAKE OVEN RECIPES
BARBIE HAPPY BIRTHDAY CAKE
4 tsp. all-purpose flour 2 tsp. cocoa 1 Tbsp sugar
1/8 tsp. baking powder Dash of salt
2/8 tsp. vanilla extract 4 tsp. water 2 tsp. vegetable oil Frosting of your choice
Stir together flour, cocoa, sugar, baking powder, salt, vanilla, water and oil. Stir until the
batter is smooth and chocolate colored. Pour the batter into greased and floured cake pan. Bake 13
to 15 mins. or until you see the sides of the cake separate from the pan. Remove cake and cool.
Makes 1 layer cake.
BARBIE PRETTY PINK CAKE
5 Tbsp cake flour
3/4 tsp. baking powder
4/8 tsp. salt 5 tsp. red sugar crystals
5/4 tsp. vanilla extract 4 tsp. vegetable oil 8 tsp. milk
Stir together cake flour, baking powder, salt, red sugar, vanilla, oil and milk until the batter is
smooth and pink. Pour 3 Tbsp of batter into greased and floured cake pan. Bake 15 mins. Repeat for
second layer. Makes 2 layers.
EASY BAKE CHOCOLATE CAKE
6 tablespoons flour
6/4 teaspoon shortening
7/4 teaspoon baking powder pinch of salt 1 teaspoon cocoa 4 teaspoons milk
Mix all ingredients well. Bake 12 to 14 minutes.
KIRA JEWELED TEA CAKES
8/4 cup all-purpose flour
9/4 tsp. baking powder
10/8 tsp. salt 2 tsp. sugar 2 tsp. margarine 4 tsp. milk 1 tsp. multi-colored cookie decorations
Mash together flour, baking powder, salt, sugar and margarine until dough looks like medium-sized
crumbs. Slowly mix in the milk. Form dough into a loose ball and divide it into 4 pieces with a
spoon. Place a few dough pieces on greased sheet or pan. Sprinkle with cookie decorations over the
top of the dough and push them in with your fingers. Bake 20 minutes. Makes 4 tea cakes.
CRAZY CAKE
4 1/2 teaspoons flour 3 teaspoons sugar
11/4 teaspoon cocoa
12/8 teaspoon baking powder Dash salt
13/8 teaspoon vanilla
14/8 teaspoon vinegar 1 1/2 teaspoons vegetable oil
Mix together flour, sugar, cocoa, baking powder and salt. Add vanilla, vinegar and vegetable oil.
Place in a greased toy cake pan. Pour 1 tablespoon of water over batter. Mix lightly with a fork but
do not beat. Bake 10 minutes.
EASY BAKE MIX CAKE
3 tablespoons cake mix 1 tablespoon milk
Grease and flour pan. Mix cake mix and milk until smooth. Pour into pan. Bake in preheated Easy Bake
oven for about 15 minutes.
EASY BAKE MIX CAKE
15/4 cup cake mix 1 1/2 Tbsp water
Place ingredients in a small bowl. Stir, while counting to 100. Pour in lightly greased Easy-Bake
pan, bake 30 minutes or until done.
CHOCOLATE CAKE MIX
1 cup sugar 3 tablespoons unsweetened cocoa powder 1 1/2 cups all-purpose flour 1 teaspoon
baking soda
16/2 teaspoon salt
17/3 cup vegetable shortening
In a medium bowl, combine sugar, cocoa powder, flour, baking soda, and salt. Stir with a wire whisk
until blended. With a pastry blender, cut in shortening until evenly distributed and mixture
resembles corn meal. Spoon about 1/3 cup of the mixture into each of 11 small containers with tight
fitting lids or zip lock bags. Seal containers. Label with date and contents. Store in a cool dry
place. Use within 12 weeks. Makes 11 packages Chocolate Cake Mix for Easybake oven.
To use: To one container of mix add 4 teaspoons water. Stir with a fork or spoon until blended and
smooth. Pour mixture into greased and floured 4 inch round miniature baking pan. Follow directions
for child's oven or bake in mom's preheated 375 0 F. oven for 12 to 13 minutes. Remove from oven and
cool in pan on a rack for 5 minutes. Invert onto a small plate and remove pan. When cool frost with
Chocolate Frosting. if desired.
LEMON OR WHITE CAKE MIX
1 cup sugar 1 1/2 cups all-purpose flour 1 teaspoon baking soda
18/2 teaspoon salt 1 teaspoon lemon flavored unsweetened Kool-Aid
19/3 cup vegetable shortening
In a medium bowl, combine sugar, flour, baking soda, salt, and drink powder. Stir with a wire whisk
until blended. With a pastry blender, cut in shortening until evenly distributed and mixture
resembles corn meal. Spoon about 1/3 cup of mix into each of 10 small containers or Ziploc bags.
Seal containers tightly. Label with date and contents. Store in a cool dry place. Use within 12
weeks. Makes 10 packages Lemon Cake Mix.
To use: 1 pkg. Lemon Cake Mix 4 teaspoons water
Preheat mom's oven to 375 F. If using child's play oven follow manufacturers directions for baking
cakes. Grease and flour a 4 inch miniature cake pan. In a small bowl, Combine Lemon Cake Mix and
water. Stir with a fork or spoon until blended and smooth. Pour mixture into prepared pan. Bake 12
to 13 minutes in Mom's oven or as directed in play oven. Remove from oven. Cool in pan on rack for 5
minutes. Invert cake onto a small plate; remove pan. When cool frost with White Frosting if desired.
NOTES : Any flavor of unsweetened drink mix powder can be used for a wide variety of flavors. For a
White Cake Mix omit the powder. If you like, a drop or two of vanilla might be added at the time the
cake is prepared.
CHOCOLATE FROSTING
2 cups powdered sugar -- sifted 3 tablespoons instant nonfat milk powder
20/2 cup unsweetened cocoa powder 6 tablespoons vegetable shortening
In a medium bowl, combine powdered sugar, milk powder and cocoa powder. (Sift cocoa if lumpy.) With
a pastry blender, cut in the shortening. Spoon about 1/3 cup of mixture into each of 9 small
containers or Ziploc bags and seal tightly. Label with date and contents. Sore in a cool dry place.
Use within 12 weeks. Makes 9 packages
Chocolate Frosting. To use: Combine 1 pkg. Chocolate Frosting Mix and
21/4 teaspoon water. Stir with a spoon until smooth. Makes about 1/4 cup.
WHITE FROSTING MIX
2 cups powdered sugar -- sifted 3 tablespoons instant nonfat milk powder 6 tablespoons vegetable
shortening
In a medium bowl, combine powdered sugar and milk powder. Stir with a wire whisk to blend. With a
pastry blender, cut in shortening. Spoon about 1/3 cup of mixture into each of 8 small containers or
Ziploc bags. Seat tightly. Label with date and contents. Store in a cool dry place. Use within 12
weeks. Makes 8 packages
White Frosting Mix. To use: 1 package White Frosting Mix 3/4 teaspoon water In a small bowl combine
one package mix and water. Stir well with a spoon until smooth and creamy. Makes about
22/4 cup frosting. A drop or two of vanilla may be added if desired.
PINK SPARKLES FROSTING
4 tsp. shortening
23/3 c. powdered sugar
24/4 tsp. vanilla 2 tsp. milk Colored sugar crystals for decoration
Stir together shortening, powdered sugar, vanilla and milk until smooth and creamy. Spread 2 tsp. of
frosting on top of 1st layer. Add 2nd layer and continue frosting. Sprinkle with colored crystal
sugars. Frosts a 2 layer cake.
BROWNIES
2 1/2 sugar 1 tsp. oil
25/8 tsp. vanilla extract 4 tsp. chocolate syrup 2 Tbsp + 1 tsp flour
Sir together sugar, oil, vanilla, chocolate and flour until the batter is smooth and chocolate
colored. Pour batter into greased and floured pan. Bake 15 minutes. When cool, cut them into wedges
or little squares. Makes 6 wedges or 1/2 inch squares.
CHOCOLATE CHIP COOKIES
3 tsp. sugar 1 1/2 tsp. shortening 6 tsp. flour
26/8 tsp. baking powder
27/8 tsp. vanilla 4 tsp. milk 12 to 15 chocolate bits
Cream together sugar and shortening. Blend in flour, baking powder, and vanilla. Stir in milk. Stir
in chocolate chips. Drop dough by half teaspoonfuls on well greased pan, allowing room to spread.
Bake 5 minutes. Makes 12 to 15 cookies.
EASY BAKE OVEN ANGEL COOKIES
6 teaspoons butter
28/4 cup flour 3 teaspoons sugar
29/8 teaspoon cream of tartar 3 teaspoons brown sugar
30/8 teaspoon baking soda pinch of salt
Cream together butter, sugars and salt. Add flour, cream of tartar, and baking soda. Bake 5 minutes.
Makes one dozen one-inch cookies.
CHOCOLATE CHIP COOKIES
1 Tbsp Sugar 1 Tbsp Firmly packed brown sugar 2 tsp Margarine
31/8 tsp Baking powder
32/8 tsp Vanilla extract 1 tsp Water 3 Tbsp All-purpose flour 4 tsp Semi-sweet chocolate chips
Stir together the sugars and margarine. Add the baking soda, vanilla, water and flour, stirring
until flour disappears. Mix in the chocolate chips. Roll the dough between your fingers and make 12
small balls, 1/2 in. each. Place a few balls on a greased and floured sheet or pan with space
between them. Bake 10 to 12 mins. Repeat until all the cookies are baked. Makes 12 cookies.
THUMB PRINT COOKIES
1 Tbsp powdered sugar 2 Tbsp margarine
33/4 tsp. vanilla extract
34/2 tsp. water
35/4 cup all-purpose flour Your favorite jelly
Stir together powdered sugar, margarine, vanilla, water and flour until the flour disappears. Roll
the dough between your fingers and make 12 small balls, 1/2 inch each. Place a few balls at a time
on an ungreased sheet or pan with space between them. Press your thumb into the middle of each ball
to make a thumb print. Bake 10 to 12 minutes, then remove. Repeat until all the cookies are baked.
When the cookies are cool, fill each thumb print with jelly. Makes 12 cookies.
SNOW MOUNDS
6 tsp. shortening or soft butter 3 tsp. confectioners sugar
36/8 tsp. vanilla
37/4 cup flour dash of salt 2 tbsp. finely chopped walnuts confectioners sugar for rolling
Cream together butter and 3 teaspoons confectioners sugar. Blend in vanilla, flour and salt. Add
walnuts and mix well. Shape into 1 inch balls. Place 3 balls onto well greased Easy-Bake pan.
Flatten slightly. Bake 5 minutes. When cool, roll in confectioners sugar. Makes 10 to 12 cookies.
COOKIE MIX
1 1/2 cups quick-cooking oats
38/4 cup all-purpose flour
39/4 teaspoon baking soda
40/4 cup brown sugar -- packed
41/2 cup vegetable shortening
In a medium bowl, combine oats, flour, baking soda and brown sugar. Stir to Blend. Cut in shortening
with a pastry blender until mixture resembles corn meal. Spoon about 1/2 cup mixture into each of 8
small containers or Ziploc bags. Seal bags tightly. Label with date and contents. Store in a cool
dry place. Use within 12 weeks. Makes 8 packages Cookie Mix. Each package makes 9 cookies. Use to
make: RAISIN CHIP COOKIES 1 package cookie mix 2 teaspoons water 1 tablespoon raisins 1 tablespoon
mini semi-sweet chocolate morsels sugar Preheat Mom's oven to 350 0 F. If using a child's oven
follow manufacturers directions for baking cookies. In a small bowl, combine Cookie Mix, water,
raisins, and chocolate morsels. Stir with a spoon until mixture holds together in one big ball.
Shape one teaspoon of dough at a time into a ball. Arrange on ungreased cookie sheet. Butter bottom
of a small drinking glass. Dip buttered glass bottom in sugar. Flatten each ball by pressing with
sugar coated glass. Bake 10 to 12 minutes in mom's oven or as directed in Easy Bake oven. Remove
from oven. Cool on a rack. Each package of mix makes about 9 cookies.
BUTTERSCOTCH CANDY
42/4 c Butterscotch morsels 2 tsp Margarine
Put margarine and morsels into the melting pan and place the pan on the Warm/Melt area top of the
oven. Heat for 15 mins. Stir gently every 5 minutes. Using a spoon, fill the candy molds with melted
butterscotch. Place the molds in the refrigerator for 30 mins. or until firm. Remove from molds.
Makes approx. 6 candies--depending on the mold size.
DEEP DISH PIZZA
2 Tbsp all-purpose flour
43/8 tsp. baking powder Dash of salt 1 tsp. margarine 2 1/4 tsp. milk 1 Tbsp pizza sauce 1 1/2 Tbsp
shredded mozzarella cheese
Stir together flour, baking powder, salt and margarine until dough looks like medium-sized crumbs.
Slowly add milk while stirring. Shape dough into a ball and place into a greased pan. Use your
fingers to pat the dough evenly over the bottom of the pan, then up the sides. Pour the sauce evenly
over the dough, then sprinkle with the cheese. Bake 20 mins. Remove. Makes 1 pizza.
TOY OVEN BISCUITS
44/4 cup commercial biscuit mix 4 teaspoons milk
Combine biscuit mix and milk with a fork. Drop by half-teaspoonfuls onto a well greased pan. Bake 10
minutes.Makes 8 servings.
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