Pie Crust recipe

  • 1 Cup Loretta Baking Mix
  • 1/4 Cup Butter, softened
  • 2 Teaspoons Boiling water

Heat oven to 450°F. Mix Loretta Baking Mix, and butter in a bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly with floured fingers in an ungreased pie plate. 9-inch, bringing dough onto rim of plate. Bake until light brown, about 8-10 minutes; cool.


Sent in by ABBY

(The texture is half way between a muffin and a cupcake)

  • 2 boxes Loretta Yellow Cake Mix
  • 2 Tablespoons all purpose flour
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1/3 cup table molasses
  • 1/2 teaspoon each ginger, cinnamon and allspice (If you only have pumpkin pie – use 1 1/2 teaspoons)

Beat all ingredients 2 minutes in stand or with hand mixer.

Fill regular sized (paper lined) muffin tins 3/4 full. Bake at 350 degrees F for 18 minutes or until moist crumbs stick to a toothpick.

Makes approximately 24 muffins

Spiced Cookies

Winter is here and the weather is colder in most of Canada and the northern United States. Meals become heartier and desserts as well. Tis the season for spice cake – mulled cider – spice cookies rather than the lighter desserts of summer. Here is a method to turn your Loretta white or Mrs. Field’s yellow cupcake/cake mixes into more robust spiced cookies – cupcakes or cakes.

Spice addition to one box white or yellow cupcake/cake mix:

  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon ground cloves

Whisk spices thoroughly into dry cupcake/cake mix and proceed as directed on recipe box or in the cookie recipes on the web site.

I have not tried it yet as I do not use pumpkin pie spice mix but I would expect 1 1/4 tsp. of the product should produce the same effect as the purchased product.

(The above is the combination and amounts of spices I use for a nine inch pumpkin pie.)

Here is a recipe for a (glaze/icing) that hardens into a very hard glaze – perfect for cookies. I decorate each cookie with a gummie wreath or Christmas tree – miniature hard candy red and green decorations – chocolate shot – crushed peppermint candy canes etc. the glaze can be flavoured with a couple of drops of cinnamon – wintergreen or peppermint oil for Christmas or 1/2 teaspoon of pure lemon or vanilla extract. Colour your glaze with paste red or green food colouring as it gives a deeper colour than traditional liquid food colouring.

To spread the glaze I suggest a small off-set spatula or a butter knife with an L shaped bend between handle and blade. This gives you more control in spreading the viscous glaze.

Simple Cookie Glaze

  • 2 1/4 Cups Icing Sugar
  • 2 Tablespoons White Corn Syrup (Regular does the job but darkens the glaze)
  • 2 Tablespoons plus 1 teaspoon milk

Note: I use my stand mixer but a hand held will suffice.

Sift the icing sugar into a medium size bowl. Add the corn syrup and milk. Beat at high speed a thicker than syrup consistency is reached. (Try spreading the glaze on a cookie – it should not run and will start to harden within a few minutes. (You made need to add more icing sugar/milk to reach the right consistency – slightly thicker than corn syrup.) Add your flavouring and food colouring and you are ready to make cookies just like the bakery.

Merry Christmas from the Maritimes – Mrs. Snowman

Strawberry Breakfast Bars

  • 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cup Loretta Quick Oats
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • One 10 to 12-ounce jar strawberry preserves or any kind you like


Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.

Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

Per serving: Calories: 177; Total Fat: 7 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 28 grams; Sugar: 18 gram; Fiber: 1 gram; Cholesterol: 18 milligrams; Sodium: 72 milligrams

Banana Whoopie Pie Cookies with Chocolate Chips and Chocolate Filling

  • 1 med – large very ripe banana well mashed (I buzz mine in a blender)
  • 1 large egg
  • 2 Tblsp vegetable oil
  • 1/2 tsp nutmeg
  • 2 Mrs Fields 9 oz Chocolate cake mixes
  • 1/2 cup chocolate chips (may be omitted)

Set oven at 350 degrees F.

Mix well the first 4 ingredients in a large bowl with a hand mixer or in a stand mixer. Add cake mixes and mix again for 1-2 minutes. Batter will be thick. Stir in chocolate chips by hand.

Drop from well rounded teaspoons or level small ice cream scoop (1 Tblsp) onto parchment paper lined or non stick pan 2 inches apart. Bake 9 to 12 minutes until firm to the touch. (Your finger will not leave an imprint). DO NOT OVER BAKE.)

Let rest on cookie sheet for 1 to 2 minutes then remove to cookie rack to finish cooling.


6 Tblsp soft butter
Approximately 2 2/3 Cups icing (confectioners or powdered) sugar
1 tsp pure vanilla
1/2 Cup cocoa (Dark adds the best flavor) Approximately 1/3 cup milk or 18 % cereal cream

Beat butter until fluffy. Add vanilla then beat in cocoa. Add icing sugar and milk alternately. Beat for 3 to 4 minutes adding more icing sugar if necessary. It should resemble the consistency of whipped canned icing. Spread 1 slight Tblsp on the bottom of one cookie and top with the bottom of another. Makes approximately 16 cookies. Store in refrigerator or wrap in plastic wrap and freezer. My kids prefer them straight from the freezer.

Easy Chocolate Whoopie Pies

Sent in by Maritime Mama
  • 2 boxes Mrs. Fields Chocolate cupcake mix
  • 3 eggs
  • 1/2 Cup water
  • 1/2 Cup canola or corn oil

Set oven at 350 degrees F.

Firstly – in a large bowl or stand whisk cake mix to remove any small lumps.

In another bowl or stand mixer combine other ingredients (beat for 30 seconds) then add cake mix. Beat 3 minutes at medium speed until well combined and thick.

Drop cookies onto a non stick cookie sheet 2 inches apart. (I prefer an air bake or non stick pan lined with parchment paper.) Bake 8 to 10 minutes or your finger does not leave a lasting dent – a soft spongy cookie like a “made from scratch” Whoopie Pie.

Cool 1 minute and remove with spatula to a cookie rack. PLEASE NOTE; COOKIES MAY LEAVE SOME CRUMBS BEHIND.THIS IS TO BE EXPECTED.

Let rest until cooled. Then generously spread the inside of one cookies with the following icing and top with the bottom of another as with a traditional icing scratch Whoopie Pie.


  • 2 sticks softened butter
  • I tsp pure vanilla
  • 3 to 4 Cups icing (confectioners or powdered) sugar

With an electric beater set at high speed whip the butter and vanilla until fluffy. Gradually add the icing sugar until fluffy and spreadable. Whip at least 3 minutes to ensure a light consistency.

If you are pressed for time you can substitute Marshmallow Fluff and the kids will love them just as much. My kids love them frozen more than freshly made. They all me they taste like Ice Cream Sandwiches.

Love these Mrs Fields mixes so tasty and fluffy!

Confetti Cookies

Sent in by Sheila Reed

Another recipe to bake for Christmas parties at school or bake sales “by the each”.

  • 2 10 oz packages Loretta Confetti Cupcake Mix
  • 1/3 cup vegetable or canola oil
  • 2 large eggs
  • 1 tsp pure vanilla

Combine all ingredients in a large bowl. Mix well with a wooden spoon or rubber spatula. Form into one inch balls.

HINT: (The smallest ice cream scoop, rounded, makes the job easier. They are sometimes sold as cookie scoops.)

Place two inches apart on a parchment lined or ungreased cookie sheet.

HINT: (Parchment paper can usually be purchased in your supermarket alongside wax paper and aluminum foil. It saves clean up and the once the paper is cut to fit your cookie sheets you can reuse the paper over and over again until it becomes yellowed or sticky.)

Flatten cookies to 1/4 inch with a glass or your hand. Bake 8 to 10 minutes at 350 F or until edges just start to brown. Let rest on cookie sheet for a minute or so and then transfer to a wire rack.

When cool, ice with purchased or homemade pink or white icing and sprinkle with Confetti sprinkles. Allow icing to harden before wrapping individually or in an air tight container. These cookies freeze well!

HINT: When wrapping individual cookies in plastic wrap, wrap them upside down so the pretty part of the cookie shows on top.

WHAT KID CAN RESIST SPRINKLES? There is a kid hidden in all of us.

Gingerbread People

Sent in by Sheila Reed

In a large bowl combine with a wire whisk or electric beaters:

  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp ground cloves
  • 1 18.25 box Mrs. Fields white cake mix

To the above, add:

  • 1/2 cup flour
  • 1/3 cup vegetable or canola oil
  • 1/3 cup dark table molasses
  • 2 large eggs

Mix well with an electric mixer or by hand with a wooden spoon or rubber spatula, dough will be soft. Refrigerate dough for 2 hours.
Turn dough out onto a floured surface. With a floured rolling pin, roll to 1/4 jnch thickness. (I roll half the dough at a time and return remainder to the fridge.) Cut with your ginger people cookie cutters and transfer to a parchment paper or unlined cookie sheet. Decorate with currants or raisins or bake plain and ice later.

Bake at 375 F for 8 to 10 minutes or until just starting to brown around edges.

Remove immediately to wire rack to cool.

Note #1: If you wish to use them as edible tree decorations, poke a hole with a drinking straw about 1/2 inch from top of head before baking.

These are great for bake sales especially if holes are prepared and ribbon attached for tree hanging. Collars, arm and leg bands drawn on with icing and sprinkled with edible glitter make them especially attractive.

Note #2: If you do not have all the spices called for in the recipe, substitute 3 to 4 teaspoons pumpkin pie spice. The flavour will not be quite so intense but the house will still smell like Christmas while you are baking.


Sent in by Nanny – ‘the cookie maker’

Homemade cookies for Trick or Treat bags, bake sales, or just for your family. No rolling, no mess – just the palm of your hand and cookie cutters if you wish.

Halloween Cake Cookies

This recipe may be made with white, yellow or chocalate cake mix.

I lg box Mrs Fields or two 9 oz boxes Loretta cake mix (white yellow or chocolate)
2 room temperature large eggs
1/3 cup canola, corn or vegetable oil


Combine all ingredients well using a wooden spoon, rubber spatula or mixer.
Form balls slightly than a golf ball and smaller than a tennis ball and transfer to an ungreased cookie sheet. (I prefer to line my pans with parchment paper as there is absolutely no sticking and keeps your pans like new).

(The dough may feel oily but that is to be expected.)

Pat the balls using the palm of your hand into a 2, 2 1/2 or 4 inch circle depending upon how you plan to decorate the cookies..

Bake at 350 degrees F for 7 to 9 minutes until just golden brown and a lightly touched finger leaves no imprint. Remove to a rack to cool.

Use ready made icing from the supermarket, your favourite home made recipe using icing sugar or the glaze recipe to follow. Tint with halloween colours using liquid or gel food colouring and your imagination to decorate.
A large box will make anywhere from 16 to 30 cookies depending on the size of your cutters.

2 1/4 Cups icing (confectioners) sugar
2 Tablespoons white corn syrup (regular will do but white makes a snow white glaze)
2 Tablespoons plus 2 teaspoons milk

In a small bowl, beat with a whisk or hand mixer until it is about the texture of thick cold honey. Divide and tint as desired with liquid or gel food colouring. (Gel gives a deeper co;our to your icing.)
Use an offset spatula or knife to spread glaze and work quickly as it hardens faster than butter icings.

Following are photos of cookies I made for my grand kids. I did not have a ghost cookie cutter so I used my gingerbread man cutter and squeezed with my fingers fingers to make my ghosts.


White Brownies Using Cake Mix

White (Vanilla) Brownies – Out of cake mix
Set oven at 325 F; spray a 9 x 13 inch pan with cooking spray or grease lightly with a small amount of butter (margarine).

1 18.25 oz box Mrs Fields White Cake mix
1/3 Cup brown sugar
1 large egg
1/3 cup milk
1 tsp pure vanilla

Stir together cake mix and brown sugar with a wire whisk or wooden spoon (to break up any lumps). Add milk, vanilla and egg. Mix with a rubber spatula or wooden spoon only until combined.
Spread evenly in pan and bake for 25 to 30 minutes. Check with a toothpick after 25 minutes. (Brownies should have the same moist crumbs as the regular chocolate ones, a golden top with slightly wrinkled edges all around the pan. Remove from oven to a wire rack and allow to cool completely in the pan. When completely cool, cut and wrapped individually in plastic wrap for the bake sale or for freezing.
PS – you can use two 8 by 8 inch pans and have one for the bake sale and one for family treats.
A dab of chocolate icing with an M and M on top should up the selling price – eye appeal sells!


Sent in by Emma Parks

Is your garden overpowering you with humongous zucchini and your kids go ughhhh if you dare mention vegetables? Here is a recipe (if you don’t let it slip there is zucchini in it) for a delicious bread for you and muffins for their school lunches made easy and extra tasty with a Mrs Field’s 18.25 oz Yellow Cake mix that I bought. I have read a similar recipe called Farmer’s Bread so call the muffins Farmer’s Muffins and put some extra veggies into their tummies at the same time.
If the zucchini are large and somewhat moist, I found it better if you remove seeds before grating and squeeze out as much liquid as you can through cheesecloth or a clean dry tea towel. Do not remove skin of the zucchini – that’s the best part.


1 Box Mrs Fields 18.25 oz Yellow Cake Mix
1 small box vanilla instant pudding (4 serving size)
4 medium eggs
1/2 cup vegetable oil
3 cups grated zucchini (use the large size side of a box grater or chop finely in a food processor)
1 1/2 teaspoons cinnamon
1 teaspoon pure vanilla (optional)
1/2 cup chopped walnuts (optional)


Combine all ingredients in a large bowl. Blend four minutes with a hand mixer at mefium speed or use a stand mixer (if you are lucky enough to have one).
Grease and flour two 9 x 5 inch bread pans or one bread pan and a 12 size muffin pan lined with paper muffin cups.
Bake at 350F for 50 to 60 minutes for loaf and 20 to 25 minutes for muffins. Start testing 5 minutes before suggested end of baking time and test again after 5 minutes – they are done when toothpick comes out dry.
Transfer to wire rack and cool bread ten minutes (muffins five) before removing from pans to the wire rack. Continue to rest on wire rack until cool. Wrap bread in plastic wrap to store. (If bread appears overly moist, let rest on paper towel a bit before wrapping.) Muffins and bread both freeze well. I wrap the grandkids individually in plastic and their parents can just throw them in the lunch bag. They will be ready by lunch time.)

Will make 24 muffins if you prefer.


Sent in by Mrs Reed

2 10 oz packages Loretta Lemon Cake Mix
1 cup Rice Krispies (or similar crispy rice cereal)
1/3 cup butter, melted and cooled (or margerine) – but butter is better!
1 egg

METHOD: In a large bowl, mix by hand, cake mixes and rice cereal. Add egg and butter. mixing (by hand) until all ingredents are combined.
Roll into 1 inch balls. Place balls 2 inches apart on parchment lined cookie sheets. Bake 10 to 12 minutes. Cool sheets 1 minute on wire rack. Then remove cookies to wire rack to finish cooling. Store in tightly close cokie jar or plastic container.
NOTE: If cookie mix is too dry to form balls, add a bit more melted cooled butter a bit at a time until balls form easily.


Sent in by Sheila

One box Loretta Fudge Brownie mix prepared and baked according to instructions. Do not over bake! Crumbs should stick to a toothpick when testing for doneness. Use an eight or nine inch cake pan and grease or spray with cooking spray before adding batter.

> 3 T soft butter
> 1 1/2 cups icing sugar, sifted (If you do not have a flour sifter, just push it through a fine mesh strainer.)
> 3 tsp milk (add more a drop at a time if necessary – should be very creamy but not runny)
> 3/4 tsp peppermint extract.
> 4 drops green food colouring (If you do not have green food colouring just leave it white. (After all those so goood peppermint patties are white.)
> Using a hand mixer, cream butter and icing sugar, gradually adding milk. Continue beating until fluffy. Add 3/4 tsp peppermint extract, Spread icing over brownies and chill in fridge for 1/2 hour or until cool.

> Melt 1/2 cup semi sweet chocolate chips and butter in microwave or in pan suspended over boiling water, stirring until blended.
> Pour glaze over filling, smoothing until pie is evenly covered.
> Place pie in fridge until chocolate has firmed up. Store at room temperature until serving.

SECRET! You can use strawberry, orange or even lemon extract and corresponding food colouring – or just leave it white and let them be surprised.

You can add birthday candles and make it a cake by using a cake rather than a pie pan- just remember to add the candles before the chocolate hardens.


2 10 oz packages Loretta yellow Cake mix
3 eggs
1/3 cup olive oil (YES, olive oil)
1 teaspoon vanilla
3 bananas well mashed or whizzed in a blender – my way to ensure no suspicious bits)
3/4 cup chocolate (double if using minature c/chips)
3/4 cup chopped walnuts (optional)
1/2 cupped sweetend coconut (optional)

Mix bananas, oil and eggs with a whisk by hand or beat quickly with a hand mixer. Add cake mix (mixes) and stir well by hand until all cake mix is incorporated (A few small lumps will probably remain. Be sure to break up the large bits with your spoon or rubber spatula.
Stir in chocalate chips and other additions if using.

Divide equally into 2 paper lined (or well greased) 12 c regular sized muffin pans. (A REGULAR SIZE ICE CREAM SCOOP WILL DIVIDE THE BATTER INTO 24 MUFFINS MORE OR LESS……
Bake at 350 degrees F for 20 to 25 minutes. test with a toothpick at 20 minutes. If batter still sticks to you toothpick, bake another five minutes.
When done, let muffins cool on a wire rack for two minutes – then remove from pan and let cool on the rack.

When finally cool, I wrap them in plastic wrap and send them over to my grandkids’ home to be frozen for school lunches.