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Extra resources for Cook's Illustrated (May-June 2012)
The Big Book Of Cookies Page 28 Carrot-Raisin Bars Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package carrot cake mix 1/2 cup vegetable oil 1/4 cup water 2 eggs 3/4 cup raisins 1/2 cup chopped nuts 1 tub Rich & Creamy cream cheese frosting Heat oven to 350º. Grease and flour jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Mix cake mix (dry), oil, water and eggs in large bowl with spoon. Stir in raisins and nuts. Spread evenly in pan. Bake 15 to 20 minutes or until bars spring back when touched lightly in center.
Bake 8 to 10 minutes or until edges are set (centers will be soft). Remove from cookie sheet to wire rack. Cool completely. Frost with frosting. ) The Big Book Of Cookies Page 28 Carrot-Raisin Bars Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package carrot cake mix 1/2 cup vegetable oil 1/4 cup water 2 eggs 3/4 cup raisins 1/2 cup chopped nuts 1 tub Rich & Creamy cream cheese frosting Heat oven to 350º. Grease and flour jelly roll pan, 15 1/2 × 10 1/2 × 1 inch.
Remove from cookie sheet to wire rack. The Big Book Of Cookies Page 56 Cinnamon-Coffee Bars Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup packed brown sugar 1/3 cup butter or margarine -- softened 1 egg 1 1/2 cups all-purpose flour 1/2 cup water 1 tablespoon instant coffee (dry) 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon baking soda 1/2 cup raisins 1/4 cup chopped nuts White Glaze -- (recipe follows) 1 4 1/4 WHITE GLAZE cup powdered sugar teaspoon vanilla teaspoons milk (4 to 5 teaspoons) Heat oven to 350º.