Quick Fixes with Mixes: Cakes, Cookies, Bars, Goodies; Great Tasting Desserts Made with Mixes (Cookbook Resources, $19.95, 319 pages)
Author: Lia Roessner Wilson
Reviewed by: Jamie Rahm

A couple of years ago, Anne Byrn seemingly tapped into American home bakers' collective unconscious with The Cake Mix Doctor. After this book's runaway success, other cookbooks in the same vein (including a chocolate follow-up by Ms. Byrn) swiftly followed.

Quick Fixes With Mixes is a similarly themed book, but Ms. Wilson goes further than just cake mixes; this book also includes recipes that use cookie, brownie and pudding mixes.

The book opens with several sections of general hints and tips for the would-be mix master.

The book is well organized. The cake section is further divided into sections based on pan type.

The recipes are creative. Along with standard cakes and bars, Ms. Wilson also uses mixes to make unusual baked goods like cinnamon rolls and filled cookies. Clearly, Ms. Wilson thoroughly enjoys playing around with commercial mixes in the kitchen. And that joy is infectious. I didn't know which one to try first.

I love a cookbook that gets you thinking about ways to get creative with its recipes, and Quick Fixes with Mixes certainly did that. Heck, if you can make sticky buns with a plain cake mix...why not make some with a spice or lemon cake mix?

My only complaint is that some of the directions did not seem clear enough within the recipes (and didn't refer you to where you would find help later in the book). Inexplicably, the recipes using two round cake pans didn't specify size within the recipe. Buried in one of the back sections of the book, she explains which size she uses. Also, many of the frostings called for melted chocolate of some kind, but she doesn't tell you how to melt it...again until a far-back section. While this would be OK for many bakers, newbies (like my DH, who has more enthusiasm for baking than experience) could be completely flummoxed...and most likely ultimately disappointed.

Since my husband is a big fan of pumpkin baked goods, we decided to try the Autumn Spice Cake first. The recipe came together easily (though the frosting directions should have specified softening or cutting suggestions for the butter...my DH found it rather difficult to get a 1/2 stick hard butter whipped into softened cream cheese). The result was absolutely delicious...the taste of the cake reminded me of my mom's pumpkin bread. And the frosting was a great counterpoint; maple marries wonderfully with pumpkin and spice.

Quick Fixes with Mixes will be a favorite on our kitchen counter for a long time to come!

Who'd Like this Cookbook: anyone who likes to bake with storebought mixes (cake, cookie, brownie, and pudding)

Sample Recipe Titles: Devil's Food Cream Cheese Cake, Apple Cider Bundt Cake, Chocolate Bourbon Cake with Praline Cream, Black Forest Cherry Cookies, Pecan Pie Bars, Pina Colada Chilled Pie, Chunky Chocolate Candy

Book Structure:
I. Tips Section
II. It's a Breeze (cakes, divided by pan type)
III. Just Snap Your Fingers (cookies, divided by type: drop, filled, etc.)
IV. Stir Up Some Dreamy Delights (bars)
V. Whip Up Some More (pies, crunches, miscellaneous)
VI. More general information

SAMPLE RECIPES

Autumn Spice Cake

Preheat oven to 350F. Combine all ingredients and beat on low speed for 30 seconds to blend. Then beat on high speed for two minutes.
Divide batter between two greased and floured round cake pans, and bake for 25-30 minutes, or until cake tests done.

Cool and frost with Maple Cream Cheese frosting.

The icing for this really enhances the pumpkin and spice flavors. For the best flavor, I use real maple syrup. Its intense flavor can't be matched by the artificial maple syrups.

With mixer on low, blend butter and cream cheese. Add maple syrup and mix well.

Slowly add powdered sugar, beating after each addition, until well blended.

Ginger Jam Sandwich Cookies

These cookies make a really fast, tasty treat to take to a luncheon or other get-together. They're really pretty just the way they are after you put them together, but look extra special with a little powdered sugar on top.

Preheat oven to 375F. In medium bowl, combine cookie mix with ginger, cinnamon and cloves. Stir well to blend. Add butter and egg, and mix thoroughly.

Take small pieces of dough and roll into balls about 3/4" to 1" diameter.

Place 2" to 3" apart on ungreased cookie sheet, and bake for 9 to 10 minutes. Transfer cookies to cooling rack.

When completely cool, place 1/2 teaspoonful of jam in center of flat side of one cookie and top with flat side of another cookie, pressing lightly to distribute jam to edges. (Makes 2 1/2 to 3 dozen)

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