The market for flavored coffee & tea drink mixes, flavored creamers, butters or cream cheese, and cake mixes is astounding! You can realize significant savings by making these items yourself, using the mixes in this collection.
The mixes in this collection make great gifts! Package them in appropriate containers, and give them alone, or as part of gift baskets. Gift baskets are great using one mix along with several mugs, or pair several up together in a gift basket for a great gourmet collection with your own personal touch!
Enjoy the following recipes, and be sure to check out the entire collection at the end of this page! Enjoy!
Vanilla Coffee Creamer
3/4 cup Non-dairy Coffee Creamer
3/4 cup Powdered Sugar*
1/2 tsp. REAL Vanilla Extract or 1 tsp. **Imitation Vanilla Extract
Combine all ingredients in a pint sized jar. Shake well to blend. Store in a cool dry place, and use as with normal coffee creamer.
*Splenda may be substituted for the powdered sugar, to accommodate diabetic diets.
**Real Vanilla Extract is more potent, and lasts longer with a better flavor, and is highly recommended.
Strawberry Cream Cheese
8 ounces Cream Cheese, softened
8 ounces Strawberry Preserves
1 Tbsp. Lemon Juice
In a large mixing bowl, whip creamed cheese until fluffy, then add strawberry preserves and lemon juice; mix well. Then transfer to containers. Store in refrigerator up to 2 weeks, or freeze up to 6 months.
Black Raspberry Jam Cake
1/2 cup Butter or Margarine
1/2 cup Sugar
1/2 cup Brown Sugar, packed
3 Eggs, slightly beaten
1 cup Black Raspberry Jam
1/3 cup Sour Cream
2 1/4 cups Flour
2 tsp. Baking Powder
1 Tbsp. Orange Zest
1 Tbsp. Lemon Zest
1/2 tsp. Salt
1/3 cup Pecans, chopped
In a large mixing bowl, cream butter or margarine and sugars, then add slightly beaten eggs; mix well. Add sour cream, black raspberry jam, orange zest and lemon zest; mix well. Mix flour, baking powder, and salt in a second bowl, then gently fold into first mixture. Preheat oven to 350 degrees F. Prepare 9 x 13 inch pan with non-stick cooking spray, then sprinkle chopped pecans in bottom of pan.
Pour cake batter over pecans and spread evenly. Bake at 350 degrees F for 50 – 55 minutes. Cool on baking rack for about 10 minutes, then turn onto serving platter or baking sheet and finish cooling. Make icing while cake is cooling:
2 Tbsp. Butter or Margarine
1 Tbsp. Light Corn Syrup
1/4 cup Black Raspberry Jam
1 1/2 cups Powdered Sugar
Melt butter or margarine in a small bowl in your microwave, set aside. In a small mixing bowl, beat corn syrup with jam, then add cooled, melted butter or margarine, and powdered sugar; beat until smooth. Pour icing over cake; allow icing to set before cutting and serving cake.