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Homemade from a Box
Mixes for Everything from Cakes to Flapjacks Turned to
Almost-from-Scratch Baked Goodies
October 24, 2001
THE SALT LAKE TRIBUNE
By Kathy Stephenson
Six years ago, brothers Jon and Joel Clark, along with sister Christie Winterton, took the old family recipe for thick, fluffy flapjacks and transformed it into a just add-water mix called Kodiak Cakes.
Now the Utah siblings and their company, Baker Mills, are cooking up more than just breakfast, using their all-natural, whole-wheat hot cake mix as a base for homemade cookies, cakes and muffins.
There is nothing mixed up about the notion.
Doctoring boxed mixes with extras from the pantry - from pudding to cocoa to lemon extract -has become a convenient and reliable way for busy cooks to quickly make almost-from-scratch baked items.
The possibilities for using mixes seem endless, especially after looking at the pages of Anne Byrne's popular cookbook, The Cake Mix Doctor (Workman, $14.95).
The book began as a newspaper headline in the early summer of 1998. As the food editor of The Tennessean, in Nashville, Byrne wrote a story about how to jazz up cake mixes using ingredients from the pantry. She offered readers some of the recipes she had saved through the years and invited them to send in their recipes.
She received more than 500 responses. And the idea for the book was born.
In Utah, Stephanie Ashcraft of Provo self-published her own book, 101 Things to Do With a Cake Mix. Known as the "cake lady," Ashcraft gives classes
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