Guest guest Posted April 12, 2009 Report Share Posted April 12, 2009 You'll eat a cake mix but not Cool Whip? I think whipped cream would be too heavy to sub for Cool Whip, it's pretty light. Personally, I don't like Cool Whip, but I think I'd be willing to try it in a recipe like your cookies below. I did find this: http://foodchronicles.blogspot.com/2007/06/cool-whip-redux.html. Audrey S. On Sun, Apr 12, 2009 at 8:10 AM, Jeanne B <treazured wrote: > > > > I have a great cookie recipe that is incredibly easy and good (thanks to > Joanne Fluke for her books and recipes), but it calls for Cool Whip and > other than animal products, we don't eat chemicals. Sooooooooooo what's in > that sludge, er....dessert topping....and do you guys think it would work as > well with whipped cream? I don't have any agar to stabilize it and really > don't feel much like experimenting. > > Lemon Whippersnappers from The Candy Cane Murders, by Joanne Fluke > > Preheat oven to 350, use middle rack > Can use any flavor cake mix you like > > 1 package lemon cake mix (about 18 ounces) > 2 cups Cool Whip (measure this) > 1 large egg, beaten > ½ cup Confectioner’s sugar (powdered) (if you can't read that tiny print, > it is one half of one cup of Confectioner's Sugar, but I just dumped a > little into a bowl and used it.) > > Combine cake mix, Cool Whip and beaten egg in bowl, stirring until mixed. > > Drop teaspoons of dough onto Confectioner’s sugar, rolling dough around > till covered. > > Place cookie drops onto a greased (or sprayed with Pam) cookie sheet, 12 to > cookie sheet. > > Bake at 350* for 10 minutes. Let them cool on cookie sheet for 2 minutes, > then remove from cookie sheet to finish cooling on cooling rack. > > Makes about 4 dozen cookies. Since sending this recipe to my best friend > two days ago, she's made vanilla, lemon and chocolate cookies with mini > chocolate chips thrown in and now hates me because she loves the cookies but > her waistline doesn't. > > I love this lady's books and each one has a good number of recipes in it. > Hugs and Happy Easter to all, Jeanne in GA > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2009 Report Share Posted April 12, 2009 GAK, no I haven't eaten a box cake in 50 plus years, but have family/friends who will scarf down any chemical-laden stuff that is put in front of them. Thanks for the link, I'm sending that to some other non Cool-whip eaters. Icky nasty stuff, IMO. I'll probably end up stabilizing sweetened whipped cream with a little agar agar, since boiled cow hides/hooves is on our non-foods list. At least we have a pharmacy down here which will formulate my capsule prescriptions in vegan safe capsules. Thanks again, Jeanne in GA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2009 Report Share Posted April 12, 2009 No don't sub it. Cool Whip is mostly oils like cottonseed oil. It's not milk or pure dairy fat. Your recipe will flop. Just make them the cake instead. HAppy Easter Donna  We gotta stop smokin', stop, stop. I mean cigarette smoking. - Jimi Hendrix, Midnight Lightning --- On Sun, 4/12/09, Jeanne B <treazured wrote: Jeanne B <treazured What's in Cool Whip? Sunday, April 12, 2009, 6:10 AM I have a great cookie recipe that is incredibly easy and good (thanks to Joanne Fluke for her books and recipes), but it calls for Cool Whip and other than animal products, we don't eat chemicals. Sooooooooooo what's in that sludge, er....dessert topping....and do you guys think it would work as well with whipped cream? I don't have any agar to stabilize it and really don't feel much like experimenting. Lemon Whippersnappers from The Candy Cane Murders, by Joanne Fluke Preheat oven to 350, use middle rack Can use any flavor cake mix you like 1 package lemon cake mix (about 18 ounces) 2 cups Cool Whip (measure this) 1 large egg, beaten ½ cup Confectioner’s sugar (powdered) (if you can't read that tiny print, it is one half of one cup of Confectioner' s Sugar, but I just dumped a little into a bowl and used it.) Combine cake mix, Cool Whip and beaten egg in bowl, stirring until mixed. Drop teaspoons of dough onto Confectioner’s sugar, rolling dough around till covered. Place cookie drops onto a greased (or sprayed with Pam) cookie sheet, 12 to cookie sheet. Bake at 350* for 10 minutes. Let them cool on cookie sheet for 2 minutes, then remove from cookie sheet to finish cooling on cooling rack. Makes about 4 dozen cookies. Since sending this recipe to my best friend two days ago, she's made vanilla, lemon and chocolate cookies with mini chocolate chips thrown in and now hates me because she loves the cookies but her waistline doesn't. I love this lady's books and each one has a good number of recipes in it. Hugs and Happy Easter to all, Jeanne in GA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2009 Report Share Posted April 12, 2009 I substitute whipped heavy cream in recipes calling for Cool Whip all of the time with no problem. I read the ingredients list on Cool Whip a few years ago.....I don't know how they make all of those ingredients turn out looking like whipped cream!....but, I don't buy it anymore. I think, just a guess, that Cool Whip has alot more chemical ingredients in it than a cake mix does. Nancy C. You'll eat a cake mix but not Cool Whip? I think whipped cream would be too heavy to sub for Cool Whip, it's pretty light. Personally, I don't like Cool Whip, but I think I'd be willing to try it in a recipe like your cookies below. I did find this: http://foodchronicles.blogspot.com/2007/06/cool-whip-redux.html. Audrey S. On Sun, Apr 12, 2009 at 8:10 AM, Jeanne B <treazured wrote: > > > > I have a great cookie recipe that is incredibly easy and good (thanks to > Joanne Fluke for her books and recipes), but it calls for Cool Whip and > other than animal products, we don't eat chemicals. Sooooooooooo what's in > that sludge, er....dessert topping....and do you guys think it would work > as > well with whipped cream? I don't have any agar to stabilize it and really > don't feel much like experimenting. > > Lemon Whippersnappers from The Candy Cane Murders, by Joanne Fluke > > Preheat oven to 350, use middle rack > Can use any flavor cake mix you like > > 1 package lemon cake mix (about 18 ounces) > 2 cups Cool Whip (measure this) > 1 large egg, beaten > ½ cup Confectioner's sugar (powdered) (if you can't read that tiny print, > it is one half of one cup of Confectioner's Sugar, but I just dumped a > little into a bowl and used it.) > > Combine cake mix, Cool Whip and beaten egg in bowl, stirring until mixed. > > Drop teaspoons of dough onto Confectioner's sugar, rolling dough around > till covered. > > Place cookie drops onto a greased (or sprayed with Pam) cookie sheet, 12 > to > cookie sheet. > > Bake at 350* for 10 minutes. Let them cool on cookie sheet for 2 minutes, > then remove from cookie sheet to finish cooling on cooling rack. > > Makes about 4 dozen cookies. Since sending this recipe to my best friend > two days ago, she's made vanilla, lemon and chocolate cookies with mini > chocolate chips thrown in and now hates me because she loves the cookies > but > her waistline doesn't. > > I love this lady's books and each one has a good number of recipes in it. > Hugs and Happy Easter to all, Jeanne in GA > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2009 Report Share Posted April 12, 2009 I agree--[most] cake mixes and Cool-Whip scare me to death. The last time I looked on the package of Cool Whip, made a decision never to eat the stuff. I use whipped cream or I find another recipe. However, there actually are some reasonably healthy cake mixes, but they are not made by Betty Crocker or Duncan Heinz. I have discovered them at my local Coop. I have never used them because I find that it is just as easier and better eating to make cakes and cookies from scratch. Kathleen GAK, no I haven't eaten a box cake in 50 plus years, but have family/friends who will scarf down any chemical-laden stuff that is put in front of them. Thanks for the link, I'm sending that to some other non Cool-whip eaters. Icky nasty stuff, IMO. I'll probably end up stabilizing sweetened whipped cream with a little agar agar, since boiled cow hides/hooves is on our non-foods list. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2009 Report Share Posted April 12, 2009 Yes, I know I can make mixes, but I am never that consistent that I bake the same thing very often. Besides, my local coop has the most wonderful whole grain pancake mixes in bulk that can be used for all kinds of things like muffins and biscuits that I just buy those [for my husband*]. They only contain whole grains, dried eggs, leavening, etc. You add your own fat and liquid. *Recently, however, along with a diagnosis for lyme disease, I have discovered a gluten allergy--major bummer for someone who loves to bake. So, I am trying to learn to live without wheat, barley, and rye. Kathleen Did you know that you can make your own cake mix? Make it from fresh ingredients and keep it in a jar to use when you want to make a cake.....that way you have the convenience of a mix without it being a store bought mix. You can also make your own Bisquick, pudding mix, hot roll mix, cookie mix, muffin mix, pancake mix.....the list is endless and all so easy to do. I have been making my own mixes since the mid 1970's when I found my first copy of " Make-A-Mix " Cookbook. That and " More-Make-A-Mix Cookbook are two of my most favorite cookbooks for daily use for myself and as gifts for not only my 5 daughters but also for so many friends over the years. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2009 Report Share Posted April 12, 2009 Kathleen...... Did you know that you can make your own cake mix? Make it from fresh ingredients and keep it in a jar to use when you want to make a cake.....that way you have the convenience of a mix without it being a store bought mix. You can also make your own Bisquick, pudding mix, hot roll mix, cookie mix, muffin mix, pancake mix.....the list is endless and all so easy to do. I have been making my own mixes since the mid 1970's when I found my first copy of " Make-A-Mix " Cookbook. That and " More-Make-A-Mix Cookbook are two of my most favorite cookbooks for daily use for myself and as gifts for not only my 5 daughters but also for so many friends over the years. Nancy C. East Texas I agree--[most] cake mixes and Cool-Whip scare me to death. The last time I looked on the package of Cool Whip, made a decision never to eat the stuff. I use whipped cream or I find another recipe. However, there actually are some reasonably healthy cake mixes, but they are not made by Betty Crocker or Duncan Heinz. I have discovered them at my local Coop. I have never used them because I find that it is just as easier and better eating to make cakes and cookies from scratch. Kathleen GAK, no I haven't eaten a box cake in 50 plus years, but have family/friends who will scarf down any chemical-laden stuff that is put in front of them. Thanks for the link, I'm sending that to some other non Cool-whip eaters. Icky nasty stuff, IMO. I'll probably end up stabilizing sweetened whipped cream with a little agar agar, since boiled cow hides/hooves is on our non-foods list. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2009 Report Share Posted April 12, 2009 Oh, Kathleen.......now that is a bummer. But, you know what, it is so much easier today to have Celiac that it used to be. At least now you can find gluten free mixes and there are a number of gluten free cookbooks. I have even seen gluten free pasta at the regular grocery store! Not too many years ago, that was hard to find even at health food stores. There seems to be so many more people who are suffering from gluten intolerance than there used to be.....or at least more people are finding out that is their problem rather than just suffering without knowing. I know quite a few people in our little community who have Celiac. One lady, whose husband and daughter have it has become quite the baker using a gluten free cookbook.....darn, I can't remember the name of it....but, she really loves it. Next time I run into her, I will try to remember to ask her. The nice thing about the mix recipes in Make-A-Mix is that you can use them to make a lot of different recipes......like the Quick Mix (to replace Bisquick)....there are something like 56 different recipes. And, in the sequel, More-Make-A-Mix, there are a number of recipes using whole grain flours. Maybe you could take a mix recipe and convert it to a non-gluten type of mix......that would be really helpful to a lot of people. You never know.....maybe a whole new career as a gluten-free cookbook author might be in your future!! Nancy C. Yes, I know I can make mixes, but I am never that consistent that I bake the same thing very often. Besides, my local coop has the most wonderful whole grain pancake mixes in bulk that can be used for all kinds of things like muffins and biscuits that I just buy those [for my husband*]. They only contain whole grains, dried eggs, leavening, etc. You add your own fat and liquid. *Recently, however, along with a diagnosis for lyme disease, I have discovered a gluten allergy--major bummer for someone who loves to bake. So, I am trying to learn to live without wheat, barley, and rye. Kathleen Did you know that you can make your own cake mix? Make it from fresh ingredients and keep it in a jar to use when you want to make a cake.....that way you have the convenience of a mix without it being a store bought mix. You can also make your own Bisquick, pudding mix, hot roll mix, cookie mix, muffin mix, pancake mix.....the list is endless and all so easy to do. I have been making my own mixes since the mid 1970's when I found my first copy of " Make-A-Mix " Cookbook. That and " More-Make-A-Mix Cookbook are two of my most favorite cookbooks for daily use for myself and as gifts for not only my 5 daughters but also for so many friends over the years. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2009 Report Share Posted April 23, 2009 I have made these cookies several times as is, using Cool Whip. It's icky stuff but the cookies are super easy & come out great & are very pretty too with a crackled look due to the powdered sugar. I've made lemon w lemon cake mix; for xmas I used a spice cake mix & added 2 Tbs finely chopped candied ginger & for st Pat's day I used a white cake mix & added green food coloring to the cool whip. Everyone always gobbles them up. Maybe the cool whip doesn't bug me because I know I'm only going to eat one. I am not a sweets person. For mother's day I'm thinking of an assortment of spring colors using a lemon mix, a strawberry mix & an orange mix. I think they will look pretty. Peace, Diane , Jeanne B <treazured wrote: > > > I have a great cookie recipe that is incredibly easy and good (thanks to Joanne Fluke for her books and recipes), but it calls for Cool Whip and other than animal products, we don't eat chemicals. Sooooooooooo what's in that sludge, er....dessert topping....and do you guys think it would work as well with whipped cream? I don't have any agar to stabilize it and really don't feel much like experimenting. > > > Lemon Whippersnappers from The Candy Cane Murders, by Joanne Fluke > > Preheat oven to 350, use middle rack > Can use any flavor cake mix you like > > 1 package lemon cake mix (about 18 ounces) > 2 cups Cool Whip (measure this) > 1 large egg, beaten > ½ cup Confectioner’s sugar (powdered) (if you can't read that tiny print, it is one half of one cup of Confectioner's Sugar, but I just dumped a little into a bowl and used it.) > > Combine cake mix, Cool Whip and beaten egg in bowl, stirring until mixed. > > Drop teaspoons of dough onto Confectioner’s sugar, rolling dough around till covered. > > Place cookie drops onto a greased (or sprayed with Pam) cookie sheet, 12 to cookie sheet. > > Bake at 350* for 10 minutes. Let them cool on cookie sheet for 2 minutes, then remove from cookie sheet to finish cooling on cooling rack. > > Makes about 4 dozen cookies. Since sending this recipe to my best friend two days ago, she's made vanilla, lemon and chocolate cookies with mini chocolate chips thrown in and now hates me because she loves the cookies but her waistline doesn't. > > > I love this lady's books and each one has a good number of recipes in it. > Hugs and Happy Easter to all, Jeanne in GA > Quote Link to comment Share on other sites More sharing options...
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