item weight : 0.91 item package quantity : 1 brand : Betty Crocker product expiration type : Expiration Date Required is expiration dated product : True item display weight : 14.5 temperature rating : Ambient flavor : Gingerbread number of items : 1 size : 14.5 Ounce (Pack of 1) directions : Making Cake You will need: 1 1/4 Cups Water 1 Egg* *Or use 1 egg white or 1/4 cup fat-free cholesterol-free egg product instead of the egg. 1. Heat oven to 350°F for shiny metal or glass pan or 325°F for nonstick pan. 2. Stir Gingerbread Mix, water and egg in medium bowl until blended. Stir vigorously until well blended. Pour into pan. 3. Bake as directed in chart or until toothpick inserted in center of pan comes out clean. Serve warm or cold Pan Size: 8”x 8” | 9”x 9” | 11”x 7” Bake Time (in minutes): 32-37 | 28-33 | 24-29 High Altitude (3500 to 6500 ft): Stir 2 Tbsp all-purpose flour into dry cake mix. Making Cookies You will need: 1/4 Cup Water 3 Tablespoons Butter or Margarine, Melted 1. Heat oven to 375°F or (or 350°F for nonstick cookie sheet). Stir Gingerbread Mix, water, melted butter in a medium bowl until well blended. 2. Shape dough into 1-inch balls (about 1 tablespoon) and place 2 inches apart on ungreased cookie sheet. (If dough is too sticky to roll, cover and refrigerate 15 minutes). Roll balls in sugar if desired. 3. Bake 8 to 10 minutes or until edges are firm (do not overbake). Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. About 2 dozen cookies. High Altitude (3500 to 6500 ft): No change. fc shelf life : 372 part number : DCS-3914 item package weight : 0.44 customer package type : Standard Packaging manufacturer : Quidsi ingredients : ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, PALM OIL, DRIED MOLASSES, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE), WHEAT STARCH, DEXTROSE, CORN STARCH, SALT, NATURAL FLAVOR, HYDROXYLATED SOY LECITHIN. unit count : 14.5 allergen information : milk