These mixes contain no preservatives. Once the goods are made, any left overs (not consumed in the first 24 hours), or if making more than a day ahead of time, should be frozen to maintain best taste and texture. The exceptions are Brownie, Blondie, Pizza, Cookies, and Buttercream Cake if consuming within 5 days. All items freeze well. See more tips for each mix below.
Bread & Pizza Dough Recipes
As of Sept 2022, this is now a Cooked Chickpea/Red Bean blend. I have not tested the recipes below, but the Sicilian Crust is the same recipe, so I believe the rest of the recipes will work great. The label has 3 dough recipes (including vegan), so you can choose which you like best. All the same tips apply.
TIPS:
Since this mix has bean flour, I recommend eating no more than 2 servings in a day. There are 16 servings in each mix. It may seem like small portions, but the flour is nutritionally dense and will be more filling than expected.
Vegan/Egg free version (Navy Bean based only) is at the bottom of this page.
When making Pizza, make any cooked ingredients first, make the dough, then gather your remaining ingredients. Roll out, top and then bake. For a crunchy crust, bake the pizza on parchment on top of a flat baking sheet. For the last 5 to 10 minutes of baking time, slide the pizza with the parchment underneath it onto the rack. To bake on a pizza stone, build your pizza on parchment paper and slide the whole thing onto the stone when it is hot.
Reheating Pizza: For a chewy crust, microwave. For a crispy crust, place on a dry skillet at medium low heat.
For a less chewy bread, both the 4 and 6 egg version of dough under the bagel and pretzel recipe can be used for pizza and flat bread (sandwich bread). Flatbread that is not used right after cooling must be packaged and frozen to maintain best texture.
For Sandwich Bread, use the Flat Bread recipe. Cheese Stick recipe is great for sandwich bread as well. Recipes below for pumpernickel and mock rye.
Left overs freeze extremely well. If you are not going to consume all you make within 24 hours, I recommend you portion and freeze in ziplock bags. Making a whole batch and freezing the portion that will not be consumed that day are best packaged up as soon as they are completely cooled.
SICILIAN STYLE PIZZA
PITA AND TORTILLA
Used the vegan/egg free dough instructions on the Bread & Pizza Dough Mix. I split the dough so I could make both. A whole mix will make 8 pitas OR 24 tortillas. I rolled them out to about 7” rounds on clear wrap using a nylon roller (no need for flour or oil). Perfect size for either a gyro with the pita, or soft tacos with the tortilla. To cook the Pitas, I set the temp on my electric skillet to 350 F. Took about 5 minutes on the first side and 3 minutes on the second side on the dry skillet. To cook the Tortillas I set the temp to 375 F. Each side cooked for about 90 seconds. Cool on a paper towel either on the counter or plate. Stack them hot off the skillet to cool. Occasionally, flip the stack and shuffle the pieces to distribute the heat until they are room temperature. This will soften the pieces so they bend. Store in zipper bags with air pressed out. I recommend freezing what you don’t use the day they are made. Microwave one wrapped in paper towel or set on counter to thaw. They have a great consistency, you should be able to use them any way you use regular tortillas. They definitely make great quesadillas!
This technique would also work really well to make super thin pizza crusts too.
ENJOY!!!
Both dough recipes work well for each. Dough 1 is chewier.
Dough 1 (my preference for pretzel).
Beat 4 room temperature eggs in a small bowl. Activate yeast in 1 cup warm water (120 F) and 2 Tablespoons of Maple syrup. After it begins to bubble, add the mix and beaten eggs. Stir until wet ingredients are incorporated, and knead by hand until smooth. (You can use a mixer or food processor is you like). The dough is ready to use with instructions below.
Dough 2 (my preference for bagel)
Beat 6 room temperature eggs in a small bowl. Activate yeast in 3/4 cup warm water (120 F) and 2 Tablespoons of Maple syrup. After it begins to bubble, add the mix and beaten eggs. Stir until wet ingredients are incorporated, and knead by hand until smooth. (You can use a mixer or food processor is you like). The dough is ready to use with instructions below.
Pretzel instructions
If making the standard pretzel shape, cut dough into 16 portions. Roll each portion with hands on parchment paper to about 12 inches long. Make a U shape then twist the sides together and then press into the lower sides of the U. Have fun with shapes, you can even make nuggets by just cutting the ropes into chunks. Let them rest in a warm area for at least 30 minutes covered with very damp paper towels. Preheat oven to 400 degrees. Bring 7 cups of water and 1/2 cup baking soda to a boil then reduce to medium high heat. Drop pretzels in to cook in the boiling water for one minute. Do not crowd or overlap pretzels. Do as many batches as needed. Use a slotted spoon to transfer to a parchment paper lined baking sheet. ***. Top with your favorite salt or seasoning. (Himalayan sea salt was used in the photo.) Bake for 20 minutes or until desired doneness. Cool completely on a cooling rack. Enjoy!! Freeze the portions not being eaten within 24 hrs.
*** Instead of boiling, you can dissolve 1/2 cup baking soda in 2 cups hot water and dip the rested pretzels in the mixture. Stir the slurry before each pretzel.
Bagel Instructions
Make 8 medium bagels about 3 1/2 inch diameter and 1 inch thick.
Portion dough into 8 pieces. Form a 1 inch thick disk with each portion. Using your fingers, make a hole in the center and shape to as desired. Let them rest in a warm area for 30 minutes covered with a very damp paper towel. Preheat oven to 400 degrees. Bring 8 cups of water to boil then reduce to medium high heat. Cook the bagels in the water for 6 minutes, turning them over after 3 minutes. Do not crowd or overlap the bagels. Cook them in batches as needed. Use a slotted spoon to transfer them to a parchment paper lined baking sheet. Top with seasoning or leave plain. Bake for 35 minutes or until desired doneness. Cool completely on a cooling rack. Slice, toast and enjoy!! Freeze the portions not being eaten within 24 hrs.
PUMPERNICKLE
I made it as a flat bread to use for sandwiches.
Preheat oven to 375* F
Activate yeast by pouring the packet (provided with Bread & Pizza Dough Mix) with 1 1/2 cup warm (115*) water in a medium bowl. Add 2 tbsp molasses and 2 tbsp pure maple syrup and stir. Meanwhile, add 2 tbsp cocoa powder and 1 tbsp ground caraway seed to the Mix (in its package) and blend until you don't see cocoa powder clumps. Doesn't have to be incorporated into the full Mix. Once the yeast is blooming, dump in 2 beaten eggs, 1/4 cup oil and the Mix. Stir until fully incorporated and smooth. Roll out to approx 13x18 on parchment paper on a baking sheet. Cut with an oiled knife (wipe blade clean with oiled fingers between cuts) To portion sizes desired. I cut mine into 8 portions. If you want it all for sandwich size, cut into 16 portions. Bake approx 30 minutes. Slide the bread off the parchment paper onto cooling racks as soon as done baking. Cool completely before eating or storing. Freeze the portions not being eaten within 24 hrs.
Notes: I like the thickness of this bread rolled out to the size above. If you want a thinner bread, roll it out larger. It may affect baking time, so check about 5 minutes earlier.
Caraway seed: this is how you get the rye flavor! I measured the seed before grinding in a spice/coffee grinder. You can use the full seed if you like seeded bread. For more rye flavor add extra seed.
Cocoa Powder: the darker the powder, the darker the bread.
Enjoy!
CHEESE STICKS
Follow the pizza crust instructions on the back of the bag. I added (estimated measurements) 1/4 tsp granulated garlic, 1/8 tsp salt, 1 tbsp dried basil, 2 tsp dried oregano, 1 tsp dried thyme, and 3 cups of grated Kerry Gold's Dubliner Cheese. Rolled out on parchment paper to 13 x 18 on my baking sheet. With an oiled knife, cut into 48 pieces (each stick is approx 1 x 4 inches) or cut to desired size. Immediately bake in a 375 degree oven for 25 to 30 minutes or until desired doneness. Remove from pan and parchment paper, pull apart, and cool on wire racks. Store in a ziplock bag or airtight container. Freeze what is not used in the first 24 hours. Makes great sandwich bread too. Cut into 16 portions before baking.
CINNAMON ROLLS!!!
Make the Bread & Pizza Dough Mix to package directions for pizza. Roll it out (with an oiled rolling pin) on parchment paper to about 10" x 16". Spread it with softened butter, sprinkle with cinnamon until covered, and then a layer of sugar. Cut the sheet into 1" x 10" (16) strips with a buttered knife or pizza cutter. From the 16" side, lift the parchment paper to start the roll. Lift the paper slowly and let the dough roll up loosely. Place rolls in a buttered or parchment paper lined baking pan and let rest for an hour in a warm place. Bake for about 40 min at 350 degrees. (Top with icing,glaze or extra butter as desired.) Left overs freeze very well.
Fun idea - replace butter with favorite jam or fruit butter (apple, pumpkin) with or without cinnamon, sugar, and spices for a flavorful alternative.
BISCOTTI
Great for dipping in coffee, tea, or hot chocolate!
1 Bread & Pizza Dough Mix
1 Tablespoon Baking Powder
6 large Eggs
3/4 cup Sugar
1 or 2 teaspoons vanilla (to taste)
1 1/2 cups chopped roasted salted almonds
This does not use the yeast packet.
Preheat oven to 350 F. Prepare baking sheet with parchment paper.
Add the baking powder to the Mix and shake to incorporate. In a medium bowl (I used a stand mixer), beat eggs and sugar until frothy. Add Vanilla and Mix. Stir until smooth. Add the chopped almonds and mix. May have to finish kneading by hand to make sure nuts are distributed in the dough. Split the dough in half and make two loaves 1 inch thick. Mine were about 5 x 9 inches. Bake for 25 minutes. Cool on pan for 15 minutes. With a serrated knife, slowly saw cut slices between 3/8 and 1/2 inch thick (They will still be warm.) Place slices on oven proof racks on top of the baking sheet and bake for 30 minutes (use the convection setting if you have it). Cool on racks.
If you do not have oven proof racks, place the slices on the baking sheet and bake for 20 minutes, then turn them over and bake an additional 15 minutes.
Store in an airtight container.
Note: Using roasted salted nuts help make the biscotti dry faster, and the salt adds the right amount for taste. I hand chopped the almonds so the pieces were very small to about pea size.
Variation: Melt chocolate and dip one end or bottom to coat, or drizzle over slices.
I've not tried any other flavors yet.
DRESSING/STUFFING RECIPE
The Quick Mix can be used to make bread for dressing or stuffing. Use the muffin recipe on the back of the bag of Quick Mix and bake in two 9 x 5 loaf pans or one 11 x 7 pan. Once full cooled, cube the bread, spread out on large baking pan and toast to a light brown in a hot oven or under a broiler. Do not completely dehydrate the bread cubes. Use in your favorite recipe. My favorite is sautéing onion and celery in butter until onions are translucent. Meanwhile, heat broth. A large bowl mix prepared bread cubes and sautéed vegetables. Season with salt and poultry seasoning to taste. Add broth slowly to moisten enough to get the bread cubes to slightly stick together. In a buttered 11 x 7 pan, pour mixture and spread out. Top with butter pats and bake at 375 degrees for 30 minuets or until browned. Note: the bread can be made up to 2 days in advance. Store in a large zipper storage bag. Cube just before toasting. Enjoy!
Quick Mix Recipes
Tips:
All items are best cooled completely before eating. If you want them warm, reheat either by oven, toaster, or microwave.
Left overs freeze extremely well. If you are not going to consume all you make within 24 hours, I recommend you portion and freeze in ziplock bags. Making a whole batch and freezing the portion that will not be consumed that day are best packaged up as soon as they are completely cooled.
Pancakes and Waffles are great with Vanilla (1 tsp) or other flavor extracts and/or spices added to them. The recipe on the bag makes a thick batter that makes hearty pancakes and waffles. If you want a thinner batter, I recommend using 2 extra eggs and an additional 1/4 cup water. Recipes for Muffin/Loaf/Cake below can be used to make these as well. Add more water/milk to make the batter thinner.
A cup and a half of add ins (berries, etc) can be mixed in. Use other liquids in place of water for flavor as well.
Drop Biscuits (recipe on package) can be used to make dumplings. Drop by 2 Tbsp amounts into boiling broth and cook for 15 minutes, then lower heat and cook another 30 minutes. (Customer's recipe)
Substitute the water with another liquid to flavor your baked good. Or use milk or a milk substitute for a richer taste/texture.
Baked Doughnuts - Use Muffin recipes below. Optional to add sweetener to make them more cake like. Oil the doughnut pan well and fill the forms almost to top. Bake at 400 F for approximately 15 minutes, or browned to your liking. For doughnut holes, use a mini muffin tin and fill cups almost full. Bake for approximately 12 minutes. For glazed, cool them completely. For powdered, dust/roll them in powdered sugar while hot.
Use recipes below for Muffins/Loafs/Cake/Doughnuts/Pancakes/Waffles or inspiration for other flavors.
BLUEBERRY BANANA
This uses the Quick Mix. Preheat oven to 375 degrees. Grease 2 loaf pans (9 x 5 x 3). Combine 1 cup banana puree, 2 eggs, 1/4 cup sugar, 1/4 cup oil and 1 cup water in a medium bowl. In a second medium bowl combine Quick Mix and 1 1/2 cup of blueberries. Dump in the liquid ingredient mixture and stir until just combined. Spread batter into two loaf pans and bake for 55 minutes or until desired doneness. Remove from pans and place on cooling racks. Best when completely cooled. This can also be baked as muffins (approx 16 muffins). Reduce time to approx 30 minutes.
GINGERBREAD
They are very flavorful with molasses and ginger. They are amazing!
This recipe uses Quick Mix. Preheat oven to 375 degrees.
Add 2 tsp cinnamon, 1 1/2 tsp ginger, and 1/2 tsp clove to the Quick Mix, and shake to mix.
In a medium bowl, beat 2 eggs, mix in 1/3 cup oil until well blended. Add 3/4 cup molasses and 1 1/2 cup water and stir. Once completely blended, dump in the mix with spices and stir just until lumps are gone.
Mini muffins baked for 12 minutes. Fill muffin cup completely and slightly mound above pan level. Optional to sprinkle with raw cane sugar. I made 39 mini muffins as in the picture.
Regular size muffins would take about 25 minutes to bake, and (2) 9 X 5 loaf pans would bake about 50 minutes.
If if you want a lighter flavored muffin, use 1/2 the spices and 1/4 cup molasses with 1/2 cup granulated sugar or maple syrup.
PUMPKIN
This uses the Quick Mix. Preheat oven to 375 degrees. Combine 1 cup canned pumpkin, 2 eggs, 3/4 cup sugar, 1/4 cup oil and 1 cup water in a medium bowl. In the bag of Quick Mix add 1/2 tsp of each cloves, nutmeg and cinnamon and shake to mix. Dump the mix into the liquid ingredient mixture and stir until just combined. Divide into 12 muffin cups (mound above the top of the pan) and bake for 35 to 40 minutes or until desired doneness. Remove from pans and place on cooling racks. Best when completely cooled. ***VEGAN/Egg Free Change the wet ingredients to 1 can (15 oz) pumpkin puree, 3/4 cup sugar, 1/4 cup oil, and 1 cup water. To the dry mix also add 1 tsp baking powder with the spices. Continue with directions above. May need to bake 40 to 45 minutes to bake. Eggless version is dense.
COFFEE CAKE
This uses the Quick Mix. Preheat oven to 350 degrees. Mix 2 beaten eggs, 2/3 cup oil, 1/4 cup sugar, 1 and 3/4 cups water, and 1 tsp vanilla extract. Add 1 tsp cinnamon to the bag of Quick Mix and shake. Dump in the Quick Mix into the liquid ingredients and stir until clumps are gone. Pour into a greased or parchment paper lined 11 x 7 glass pan and bake for 50 to 55 minutes at 350 degrees. Let cool until it is a little warm to the touch. It will have a gummy texture if it is cut while it is hot. Making a crumble to go on top after 10 minutes of baking would make a great coffee cake. Change the spice or extract flavor to make flavored cake. Sugar can be substituted with honey, maple syrup or other favorite sweetener.
LEMON
This uses the Quick Mix. Preheat oven to 350 degrees. Mix 2 beaten eggs, 2/3 cup oil, 1 cup sugar, 1 and 1/4 cups water, 1/4 cup lemon juice, 1 and 1/2 tsp Simply Organic Lemon Flavor, and 1 and 1/2 tsp vanilla extract. Dump in the Quick Mix into the liquid ingredients and stir until clumps are gone. Pour into a greased or parchment paper lined 11 x 7 glass pan and bake for 50 to 55 minutes at 350 degrees. Let cool until it is a little warm to the touch. It will have a gummy texture if it is cut while it is hot. Sugar can be substituted with honey, maple syrup or other favorite sweetener. For the lemon juice, you can use fresh squeezed and add about a tsp of zest too. I used Santa Cruz Organic Lemon Juice. For Muffins, line muffin tin(s) with parchment muffin cups and fill the cups full and bake 25 to 30 minutes at 400 degree. (This will make more than 12 muffins). For Loaves, split the batter between 2 greased or parchment paper lined loaf pans and bake for 50 to 55 minutes at 350 degrees. A great finishing touch on these would be a lemon glaze. Mix 1 cup powdered sugar with 2 tbsp water and 1/2 tsp lemon flavor. Stir until there are no clumps and drizzle over the baked good.
LEMON WAFFLES
They're like eating lemonade. You could make these as pancakes, and if the batter is thicker than you like, water can be added.
Here is the recipe:
2 beaten eggs
1/4 cup Oil
1 cup sugar (can use less is you don't want them sweet. They may get too tart if you use less than 1\2 cup)
Mix these together first, then add the following:
1 1/2 tsp Vanilla Extract
1 1/2 tsp Simply Organic Lemon Flavor
1/4 cup Lemon Juice
1 3/4 cup Water
Mix well.
Dump in Quick Mix and stir until fully incorporated.
Follow your Waffle Iron instructions for cooking. May take a some extra time to cook completely.
Hint: If using the full amount of sugar in the recipe above, lightly oil the iron before and between each batch.
Serving idea: drizzle with melted butter and lightly dust with powdered sugar and garnish with fresh berries and a sprig of fresh mint.
NAAN / FLATBREAD / PIZZA CRUST
1 Quick Mix
1 can full fat coconut milk
1/2 cup water
Stir all ingredients together in a medium size bowl. Drop about a 1/2 cup dollop on a hot skillet and with a wet hand quickly pat out to a 6 to 8 inch diameter naan. Cook until almost dry on top. Flip and cook until browned on both sides. From the skillet, they are crispy on the outside and chewy on the inside. They can be cooled on a plate or cooling rack. Stacking one on top of another, they will stay warm and soften. On a cooling rack the outside will stay crispy for a while and will cool quickly. Once stored they will soften and become flexible. Will make about 12. Have fun flavoring them sweet or savory.
Flatbread. On parchment paper or a silicone mat, press out mixture to 3/8 in thick and bake at 375 for approximately 30 minuets. You could add toppings for flavored breads too. It seems too soft to used pizza sauce before baking, so bake it about 20 minutes, top as desired, and bake until cheese and toppings are cooked and the crust is browning.
CHOCOLATE CHIP COOKIES
Theses instructions made crispy cookies.
Ingredients:
1 Quick Mix
3/4 cup organic evaporated cane juice sugar
3/4 cup organic brown sugar
1 cup Spectrum Organic Palm Shortening
1 tsp GF vanilla extract
2 eggs
1 bag Enjoy Life Chocolate Chips (Nut, Dairy, Gluten, and Soy free)
Preheat oven to 375. Cream together the shortening and sugars in a medium bowl. Beat in one egg at a time and stir in the vanilla. Dump in the mix and stir until fully incorporated. Add in the bag of chocolate chips and stir. By rounded tablespoon, drop onto parchment paper lined baking sheets. Bake for 8 to 12 minutes depending on desired doneness. Slide the parchment with the baked cookies onto the counter to cool. Store in an air tight container.
Makes 4 to 5 dozen. The cookies pictured are about 3 inch in diameter and I made about 48 this size.
Butter or Ghee can be used instead of shortening.
Shorter baking time may make the cookies soft. Butter instead of shortening made soft cookies.
Rolled out and sliced with butchers knife Finished cookie on cooling rack
SHORTBREAD
This recipe is for vanilla maple shortbread. It is a very crunchy meltaway cookie. I made 58 cookies that were about 3/4" x 2" at 3/8" thick. (Flavor and substitute ideas below the recipe.)
1 Quick Mix
1 cup shortening
3 ounces maple syrup
1 tsp vanilla extract
Preheat oven to 325*F. Beat together shortening with maple syrup and vanilla until smooth. Add in full Quick Mix and mix until a smooth dough forms. It will be crumbly at first and will be very stiff. (Can be blended in a food processor for faster results.) Roll between two pieces of parchment paper on a flat sheet to about 3/8" thick. Leave top parchment on the dough and Refrigerate for 10 minutes. With cookie cutters, a pizza cutter, or butchers knife cut into cookies and place on parchment or silicone mat on a cookie sheet. They can be placed close together since they do not spread or raise. Prick with a fork or toothpick into desired patterns. Repeat rolling and cutting until all the dough is used.
Bake 20 to 25 minutes - just starting to brown on the edges. Do not over bake or allow them to brown too much. Immediately cool on racks. Best flavor comes several hours after baking. Great base to make your own twix bars. Make "royal" cookies by dipping end of the cookie in melted chocolate and allow to cool. Also great with different flavored jams and jellies. This can be cut with cookie cutters as well for fun shapes and for decorating with icing.
Optional flavors or ingredients: use softened butter instead of shortening; use other flavor extracts such as almond, lemon, orange; use ground vanilla bean or vanilla paste (adjust amount for equivalent flavor); use different sweeteners - 3 ounces of honey or 1/2 cup granulated sweetener. Molasses Gingerbread: use molasses instead of maple syrup and 3/4 tsp ginger and 1/4 tsp clove instead of vanilla. Great for cutout crispy gingerbread cookies. Lemon Lavender: Add to the recipe above 2 tsp Simply Organic's Lemon Flavor and 1 tsp ground lavender buds. Pumpkin Spice: Add to the recipe above a 1/2 tsp each: cinnamon, nutmeg and clove. Or use your favorite blend equivalent for 1 pie. Mint: Make recipe above and add 2 tsp peppermint extract. Tastes just like "thin mint" without the chocolate. Dip or coat in chocolate and they are great! Have fun with flavors!
The picture to the right is Peppermint Bark Cookies
The recipe is the Vanilla Maple Shortbread recipe above with 1 tbsp of mint extract added. Once cooled, they were dipped in Enjoy Life Chocolate Chips (65% cocoa morsels) melted in a double boiler. Crushed (corn syrup free) candy cane was sprinkled on immediately after dipping in chocolate. Placed on a piece of parchment paper to set up. I left mine overnight since I worked on them late in the evening, but to speed up the process, you can refrigerate until set. Store in airtight container. Refrigeration is not required.
1 cup organic palm shortening (I use Spectrum.)
1 1/2 cups sugar
2 eggs
1 bag of Quick Mix
Preheat oven 400* F. Cream shortening; add sugar and beaten eggs. Add Quick Mix a little at a time. Chill about 2 hours. Roll into 1 inch diameter balls. Then roll in a mixture of 4 tbsp sugar and 2 tsp cinnamon. Place 2 inches apart on parchment paper lined flat baking sheets. Bake 10 to 12 minutes until lightly browned but soft. Slide the parchment paper with baked cookies onto the counter to cool. Store in air tight container once completely cooled. Enjoy!
PEACH COBBLER (Variations at the end)
Peaches and sauce:
1 cup Butter (Kerrygold salted recommended)
1 cup sugar
1/2 teaspoon Nutmeg
1/2 teaspoon Cinnamon
8 to 9 cups fresh sliced peaches
Crust:
1 QUICK MIX
1 cup sugar
2 1/2 cups whole milk
Directions:
Preheat oven to 350*. Melt butter in a large skillet then add the remaining peaches and sauce ingredients to the pan and saute for 10 minutes on medium high heat stirring occasionally. While peaches are cooking, start the crust in a medium bowl, mix 1 cup sugar with a full package of QUICK MIX. Remove peaches leaving the sauce in the pan. Pour the sauce into an 11 x 15 baking dish. For the crust: Add the milk to the bowl with the Quick Mix and sugar and stir until fully incorporated. Pour the batter over the sauce in the baking dish, do not stir. Spoon the peaches on top of the batter. Bake for 50 minutes or until browned to your liking. Also works well in a deep 12" round baking dish (I've been using a 12" enameled cast iron pan - 2 1/2" deep - to saute the fruit and baking the cobbler. Bonus, it saves dirtying another pan!) Increase baking time to an hour or until browned to your liking.
Enjoy!!! Use other fruit(s) and either eliminate or change the spice to match the fruit. I made one with apples and 1 tsp cinnamon, and it was fantastic. For a tart cherry cobbler, add 1/4 cup lemon juice to the sauteed cherries. Also, for the crust, use buttermilk or milk substitute and any flavors like vanilla (2 or3 tsp) and/or spices.
The above instructions will result in a more pudding like texture with small areas of crust/cake. to have more crust/cake on the fruit, remove only one quarter of the sauteed fruit to put on top of the batter.
When making a blueberry cobbler, reserve 1 to 2 cups of blueberries to drop on top of the batter. Saute 5 to 6 cups of blueberries for only 2 minutes, pour on the batter, then top with the reserved berries. I would do the same for blackberries and strawberries.
Note: Recipe can be halved. If doing a half recipe, it will fit into a 10" cast iron skillet. The batter can be poured directly on the peaches after sautéing. Just make sure you pour it evenly around the pan and do not stir. Bake for approx 50 minutes.
BUTTERCREAM CAKE (Yellow Cake)
¾ cup Soft Butter (Kerrygold salted butter)
¼ cup Solid Crisco Shortening (personally, I substitute butter)
¾ cup Whole Milk
1 cup Granulated Sugar (organic cane sugar)
1 Egg White
1 tsp Vanilla
Scald Milk & Sugar In Small Saucepan & Let Cool. Beat Egg White Til Stiff & Gradually Add The Cooled Milk Mixture.
In Another Bowl, cream butter & crisco til very creamy. gradually add egg white mixture on low speed - do not over beat- add vanilla & fold in. Spread over cake and enjoy!
Brownie and Blondie Mix Recipes
Tips:
Cool Completely for best texture. Also, it cuts better / cleaner when using plastic utensils.
Can be portioned and frozen in ziplock bags.
Add up to a cup and a half of add ins such as nuts, chocolate chips, shredded coconut, etc. If using dried fruit, partially rehydrate first.
PUMPKIN BLONIES
They are cake like and chewy, and best of all, delicious!
Mix 1 tsp ground cinnamon, 1/2 tsp ground ginger, and 1/4 tsp ground clove to the Blondie Baking Mix. In a medium bowl, beat together 1 egg, 1/4 cup of oil, and 1/2 cup of canned pumpkin until fully incorporated. Add in the dry ingredients and mix thoroughly. Pour in an 8 x 8 pan with the bottom greased or lined with parchment paper. Bake in a 350 degree oven for about 30 minutes. Cool and enjoy plain or with Vanilla or Cream Cheese Frosting or a scoop of ice cream.
VEGAN/Egg Free – add 1/2 tsp baking powder to the mix, and use 3 Tbsp oil, 3 Tbsp water, 1/2 cup canned pumpkin. (my favorite way to make them)
Alternate with BUTTER! Melt 1/4 cup Butter, let it cool to room temp. Also, let the egg warm to room temp so the butter doesn't clump.
VEGAN PUMPKIN CARROT CAKE BARS
This uses the Blondie Mix. Preheat oven to 350*F and line an 8 x 8 pan with parchment paper. Prepare 1 cup of shredded carrot and 1/2 cup chopped pecan (optional or used favorite nut). Add 1 tsp Cinnamon, 1/8 tsp Nutmeg and 2 tsp Baking Powder to the mix in the bag and shake to mix it. In a medium bowl, blend 1/2 cup Pumpkin Puree, 3 tbsp Water, and 3 tbsp Oil. Pour in Blondie Mix, shredded carrot and chopped nuts and stir until fully incorporated. Spread evenly in prepared pan and bake approx 45 minutes. Cool top with favorite frosting, a dusting of powdered sugar, or other topping and enjoy.
CARROT CAKE BARS
This uses the Blondie Mix. Preheat oven to 350*F and line an 8 x 8 pan with parchment paper. Prepare 1 cup of shredded carrot and 1/2 cup chopped pecan (optional or used favorite nut). Add 1 tsp Cinnamon and 1/8 tsp Nutmeg to the mix in the bag and shake to mix it. In a medium bowl, beat 2 Eggs, 3 tbsp Water, and 1/3 cup Oil. Pour in Blondie Mix, shredded carrot and chopped nuts and stir until fully incorporated. Spread evenly in prepared pan and bake approx 45 minutes. Cool top with favorite frosting, a dusting of powdered sugar, or other topping and enjoy.
Deluxe Chocolate Brownie
Thick and Fudgy! This uses 2 mixes. Makes an 11 x 7.
Preheat oven to 350 degrees
Line 11 x 7 x 2 with parchment paper.
In a medium bowl, beat 3 large eggs and 2/3 cup oil until combined, add 1/2 cup water and stir. Dump in one bag of Dark Chocolate Brownie Mix and one bag of Blondie Mix. Mix until fully combined. Add up to a cup and a half of mix-ins if desired. I added one bag of Enjoy Life Dark Chocolate Morsels. Stir until incorporated. Spread into prepared baking dish and bake in the middle of the oven for approx 50 minutes. For easier serving, cool completely first and use plastic utensils. Enjoy!!
PS. As you can see I served it with vanilla ice cream and strawberries.
MARBLED BROWNIE/BLONDIE
Grease or butter the bottom of a 13 x 9 pan, or line the pan with parchment paper. Make each mix in separate bowls. Take the brownie batter and spread to cover the full pan. Dollop the blondie batter around the pan and try to "push" it thru the brownie to the bottom of the pan. Try to get brownie in between the dollops. Once you have all of the mixes in the pan, raise the pan a few inches off of the counter and let it drop evenly onto the counter a few times, this will help settle the mixes and bring up any air bubbles. Then take a butter knife and run it zig-zag length wise a few times, then the other direction once. I think I baked them about 40 - 45 minutes. Once the blondie starts to "brown", it should be done. To test, you can touch the top in the center. If the brownie/blondie feels set under the top crust, it is done.
Another idea, would be to dollop the mixes like a checker board first, then swirl it with a knife. Have fun and make any types of patterns!
VEGAN/EGG FREE RECIPES
Quick Mix
Use 1 tbsp (do not pack) ground Flax or Chia Seed mixed with 3 tbsp hot water for each egg. Let it gel for 15 minutes before use. Follow the rest of the directions as normal. Takes longer to bake/cook. Time will vary. Bake/cook until desired doneness.
Brownie Mix
These seem to need a longer baking time. These were successes that I had, but I cannot guarantee a good outcome due to the nature of gluten free free products which are not as tolerant of substitutes as conventional mixes.
- Ener-G Egg Replacer, use 1 and 1/2 teaspoons of replacer and 4 tablespoons of warm water for the egg. Mix until the replacer is dissolved, then add the oil and water as directed. Continue with package directions. The Ener-G Egg Replacer was tasteless to me, so the Brownie had a real intense (in a good way) chocolate flavor.
- 1/4 cup mashed ripe banana, mix with oil and water per directions. Add 1/8 teaspoon baking soda, 1/4 teaspoon cream of tartar to the dry mix. (Or you can use 1/2 teaspoon of baking powder instead of the soda and cream of tartar.) Add the dry mix to the liquids and continue following the package directions. The banana flavor is present in the brownie, but if you like chocolate covered bananas, you would like this. (Leavening can be left out for a more dense texture.)
- Combine 1 Tbsp ground Chia seed [(or flax seed) DO NOT PACK] and 3 Tbsp of hot water. Let it gel, then add the oil and water. Mix well and then add the baking mix.
- Mix 1/3 cup avocado puree with 1/4 cup oil and 5 tbsp water, add mix and stir and bake for 35 to 40 minutes. (My personal favorite because it has a fudgy texture.)
- In the Brownie mix, add 1/4 tsp baking powder* to the mix in the bag. In a medium bowl combine 1/4 cup oil and 1 cup unsweetened applesauce, then add the dry mix and stir until mixed thoroughly. Bake approx 35 minutes. (Baking powder can be left out for a denser texture instead of being more cake-like.)
Blondie Mix
Blondie does not seem as easy to replace the egg. I've noticed that the oil needs to be reduced and water increased in these recipes. Other methods may work with alternate oil and water amounts.
- Mix 1/3 cup avocado puree with 1/4 cup oil and 3 tbsp of water. Add mix, stir well and bake approx 35 to 40 minutes.
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In the Blondie mix, add 1/4 tsp baking powder* to the mix in the bag. In a medium bowl combine 3 Tbsp oil and 3/4 cup unsweetened applesauce, then add the dry mix and stir until mixed thoroughly. Bake approx 35 minutes. (Baking powder can be left out. It will have a denser texture instead of being cake-like.
- In a medim bowl, mix 1 tbsp gound seed (NOT packed) with 3 rounded tbsp hot water. Let sit for 10 minutes. Then add 3 scant tbsp oil and 1/4 cup water and mix well. Add baking mix and stir until full mixed. Spread in pan and Bake 40 to 45 minutes.
Bread & Pizza Dough Mix
This Dough is more dense and has a chewy texture.
Instructions: In a medium size mixing bowl, activate the yeast with 1 and 3/4 cup warm water (115 degrees) and 3 Tbsp Sugar or 2 Tbsp maple syrup for 5 minutes. Add 2 Tbsp of ground Flax or Chia Seed into the dry mix and shake well. Add to the yeast mixture 1/4 cup oil and the mix. Stir and knead in the bowl until dough is smooth.
Flatbread Preheat oven to 350F. Line pan with parchment paper. Using an oiled rolling pin, roll the dough, minimum 12 x 16 up to 14 x 20. (Opt. Cut into 8 or 16 pieces before baking using an oiled knife.) Bake approx. 35 minutes until edges are browning. Cool on wire rack.
Pizza, Line pan(s) with parchment paper. Preheat oven to 350F. Thin Crust with oiled rolling pin, roll dough into 2 pans up to 14 x 18 each. Par bake the crusts on mid and lower racks for 30 minutes rotating half way in baking time. Cool on a wire rack completely. Put parchment paper and crust back on the pans. Top as desired. Bake at 375F on mid and lower racks for approximately 25 minutes rotating half way in baking time Once browned and toppings cooked, cool on wire racks or wood board. Thick Crust Line an 11 x 15 pan with parchment paper. Roll out dough with oiled rolling pin and form side walls with oiled hands. Par bake the crust for 30 minutes. Remove from pan and cool completely on wire rack. Put parchment and crust back into baking dish. Top as desired. Bake at 375F approx. 25 minutes, or until crust is brown and toppings are cooked. Cool on a wood board or wire racks.
*Grain Free Baking Powder 1 tsp of baking powder = 1/4 tsp tapioca flour + 1/4 tsp baking soda, + 1/2 tsp cream of tartar. I made up a small batch to use as a 1 to 1 replacement for commercial brands (I cannot find one that does not use corn starch). Update: Hain Food Products has a baking powder that is grain free.
