Tasty Buttermilk Biscuits
3 cups Basic Buttermilk Baking Mix
2/3 cup water Preheat oven to 450̊degrees. Combine Basic Baking Mix and water in a medium bowl. Blend. Let dough stand 5 minutes. On a lightly floured board, knead dough about 15 times. Roll out to 1/2" thickness. Cut with floured biscuit cutter. Place about 2" apart on ungreased baking sheet or stone. Bake 10-12 minutes, until golden brown. Makes 12 large biscuits. Return to top Cheddar Bay Biscuits
2 cups Basic Buttermilk Biscuit Mix
1/2 cup cold water 3/4 cup reconstituted Cheddar Cheese 1/4 cup reconstituted butter 1 tsp parsley 1/2 tsp garlic powder 1/2 tsp Italian seasoning Preheat oven to 450 degrees. Mix together baking mix, cold water, and cheese. Cut biscuits with a cutter and place on baking dish. Melt butter and seasonings together; brush tops of biscuits. Bake for 8 to 10 minutes. Return to top Basic Muffins
3-1/4 cups Basic Muffin Mix
1 cup water Preheat oven to 400 degrees. Spray muffin tins with non-stick spray. Combine Basic Muffin Mix and water. Stir until mix is just moistened; batter should be lumpy. Fill prepared muffin pans about 2/3 full. Bake 15 to 20 minutes, until golden brown. Makes 12 large muffins. Variations Apple Spice: Add 1 tsp Basic Spice Blend, 1/2 cup nuts, 1 cup dried apple to Basic Muffin Mix before adding water. Blueberry: Add 1/2 cup dried blueberries (or 1 cup fresh blueberries) to Basic Muffin Mix before adding water. Cranberry: Add 1/2 cup dried cranberries to Basic Muffin Mix before adding water. Cheese Muffins: Add 1 cup grated Cheddar cheese to Basic Muffin Mix before adding water. Jelly Muffins: Fill each muffin cup 1/3 full with batter. Drop 1 tsp jelly on top of batter. Fill cups 2/3 full with batter. Chocolate Chip: Add 1/2 cup mini chocolate chips to Basic Muffin Mix before adding water. Choc Choc Chip: Add 2 Tbsp cocoa and 1/2 cup mini chocolate chips to Basic Muffin Mix before adding water. Raisin Nut: Add 1/2 cup raisins and 1/2 cup chopped nuts to Basic Muffin Mix before adding water. Pineapple: Decrease water to 2/3 cup. Add 1 cup crushed pineapple with juice to water before combining with Basic Muffin Mix. Return to top Delightful Morning Muffins
1-1/3 cups flour
1/4 cup powdered eggs 1 Tbsp powdered milk 1-1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp salt 1/2 cup Xagave 1/3 cup coconut oil 1/3 cup water 1 tsp vanilla 1-1/3 cup reconstituted carrot slices, grated 1/3 cup reconstituted apples dices 1/3 cup flaked coconut 1/3 cup raisins 1/3 cup sliced almonds Combine dry ingredients. Add oil, water, and vanilla. Fold in remaining ingredients. Fill greased muffin tins 3/4 full. Bake at 375 degre3es for 20 to 25 minutes, or until done. Makes 12 muffins. Return to top Zucchini Carrot Muffins
2 cups reconstituted carrots
1 cup reconstituted zucchini 1 cup reconstituted apple dices 3/4 cup coconut flakes 1/2 cup chopped almonds 2 tsp grated orange peel 2 cups flour 1-1/4 cup sugar 1 Tbsp cinnamon 2 tsp baking soda 1/2 tsp salt 3 eggs, lightly beaten 3/4 cup coconut oil 1 tsp vanilla Preheat oven to 375 degrees. Grease muffin tins. Shred carrots and zucchini. Gently toss together carrot, zucchini, apple, coconut, almonds, and orange peel; set aside. Combine flour, sugar, cinnamon, baking soda, and salt in a large bowl. Combine eggs, oil, and vanilla; stir into dry ingredients just until moistened. Batter will be thick. Fold in carrot mixture. Fill muffin tins 2/3 full and bake for 20 to 22 minutes or until done. Cool for 10 minutes in pan. Makes 18 standard-size muffins. Return to top Blueberry Pinwheel Rolls
2 cups Buttermilk Biscuit Mix
2 Tbsp sugar 2 tsp grated orange peel 2/3 cup reconstituted milk 1/4 cup reconstituted butter 1/3 cup packed brown sugar 1/2 tsp cinnamon 1/3 cup chopped pecans 1 cup reconstituted blueberries or other berry Combine biscuit mix, sugar, and orange peel in bowl. Add milk; stir with fork until dough forms. Turn dough onto a lightly floured surface. Shape into a ball and knead until dough is smooth. Roll dough into a rectangle, 18"X10". Brush dough with melted butter. Mix brown sugar, cinnamon, pecans, and blueberries. Spoon over dough. Roll up jelly roll fashion and cut into 12 equal pieces. Place cut side up in greased baking dish or well-greased muffin pan. Bake at 425 degrees for 15 to 20 minutes. Remove from muffin pans and serve warm. Return to top Homemade Corn Tortillas
1-1/2 cups masa harina
pinch of salt 1 cup warm water In a large bowl, combine the masa harina with the water and stir until moistened and forms a ball. It should be firm, but moist. Wrap in plastic wrap and let dough rest in refrigerator for about 15 minutes. Cut dough into 8 equal pieces and roll each piece into a ball. Heat a griddle or flat skillet over medium high heat until very hot. Using a tortilla press, a skillet or a rolling pin, flatten the tortilla to a 5-inch round. Peel off the plastic and set the tortilla on the hot griddle. Cook the tortilla over medium high heat until lightly browned in spots, about 1 minute. Flip and cook about 30 seconds longer. Wrap the cooked tortilla in the towel. Press, cook, and wrap the remaining balls of dough, keeping the stack of tortillas covered. The uncooked tortillas can be stacked between layers of wax paper and stored in a plastic bag in the refrigerator overnight. They can also be frozen for up to 1 month. Cook without thawing. Watch a demo Return to top |
Basic Pancakes
Drop Biscuits
2 cups Basic Baking Mix
1/4 cup vegetable oil 3/4 cup water Preheat oven to 400ºdegrees. Lightly grease baking sheet. Add oil and water to the dry mix. Stir just until all ingredients are wet. Drop spoonfuls 4 inches apart on baking sheet. Bake 10–12 minutes until lightly browned. Makes 10 biscuits. Biscuit Ideas Herb biscuits: Add to dry ingredients: 1 tsp Italian herb mix. Cheese biscuits: Add to dry ingredients: 1/3 cup grated, sharp cheese. Fruit scones: Add to dry ingredients: 1/4 cup sugar, 1/2 cup raisins or dried cranberries, 1 tsp cinnamon, or the grated rind of an orange or lemon. Reduce water to 2/3 cup. Crispy Cheese Biscuits
1/2 cup reconstituted butter
1 cup flour 1 cup reconstituted Cheddar cheese 1/4 cup chopped pecans Mix with hands; roll approximately 2 teaspoon portions into balls. Place on ungreased cookie sheet and press with fork. Sprinkle with bacon bits, if desired. Bake at 325 degrees until lightly brown on bottom. Bake longer if extra crispy is desired. Return to top Muffins
2 cups Basic Baking Mix
1/2 cup sugar 1 egg 1/4 cup vegetable oil 2/3 cup water Preheat oven to 400 degrees. Grease 12-cup muffin pan. Mix the Baking Mix and sugar in a bowl. Beat egg with a fork. Add egg, oil, and water to dry ingredients. Stir just until all ingredients are wet. Spoon into the prepared muffin pan. Bake 15 minutes or until lightly browned and toothpick comes out clean. Makes 12 muffins. Muffin Ideas Blueberry muffins: Gently stir 1 cup fresh, frozen, or dried blueberries into batter. Apple muffins: Add 1 tsp cinnamon to the dry ingredients. Reduce water to 1/2 cup. At the end of mixing, gently stir in 1 cup finely chopped reconstituted apple. Return to top Applesauce Muffins
1-1/4 cups applesauce
1 reconstituted egg 2 Tbsp vegetable oil 1/4 cup honey 1 cup whole wheat flour 1 cup all-purpose flour 2 tsp baking powder 3/4 tsp baking soda 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 3/4 cup raisins In a large bowl, beat together applesauce, egg, oil and honey. Set aside. In a medium bowl combine dry ingredients. Add applesauce mixture, stirring just to moisten. Stir in raisins and divide batter among 12 greased muffin cups. Bake in preheated 375 degree oven for 20 minutes. Return to top Buttermilk Cornbread
2-1/2 cups Buttermilk Cornbread Mix
2 Tbsp oil 1 cup water Preheat oven to 350 degrees. Spray an 8"X8" baking pan. Mix all ingredients just until moistened. Pour into prepared pan and bake about 30 minutes. Serve hot with butter and honey or jam. For muffins: spray muffin tins and fill about 1/2 full. Bake about 20 minutes or until done. Return to top Oatmeal Casserole Bread
3 cups flour
1 cup oats 1/4 cup powdered eggs 2 tsp salt 2 tsp yeast 1 cup warm water 1/3 cup honey 1/2 cup butter In large mixer bowl, combine 1-1/2 cups flour, oats, eggs, salt, and yeast. In medium saucepan over low heat, heat water, honey and butter until very warm. With mixer at low speed, gradually pour liquid into dry ingredients. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. With spoon, stir in remaining flour until well combined. Cover bowl with towel; let rise in warm place until doubled, about 1 hour. Grease well 2 quart casserole. With rubber spatula, stir dough several times; transfer to casserole. Cover casserole with towel; let rise in warm place until doubled, about 30 minutes. Bake in preheated 350 degree oven for 40 to 50 minutes or until lightly browned and loaf sounds hollow when lightly tapped with fingers. Cool in casserole 10 minutes; then remove to cool completely on wire rack. Return to top Yummy Moist Oatmeal Rolls
1 cup oats
2 cups water 3 Tbsp butter 1/3 cup molasses 1 Tbsp yeast 1 tsp salt 1/2 cup lukewarm water 4-1/2 to 5-1/2 cups flour In a saucepan bring to a boil oats, water, butter. Cook until thick, 2 to 3 minutes. Let cool to room temperature; add molasses and mix. In a separate bowl mix yeast and salt. Add lukewarm water and let yeast dissolve. Add oatmeal mixture and mix well. Add flour, one cup at a time, until dough forms a ball. Dough will be a little sticky. Cover and let rise until double, about 1 hour. Punch down and let rise another half hour. Form rolls and bake at 350 degrees for 20 minutes or until done. Return to top Zucchini Pecan Quick Bread
1-1/2 cups flour
3/4 cup sugar 1 Tbsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 2 reconstituted eggs 1/2 cup coconut oil 1-1/2 cups reconstituted zucchini slices, shredded 1/2 cups chopped pecans Grated orange peel Preheat oven to 350 degrees. Coat 9"X5" loaf pan with vegetable spray. In a large bowl, combine flour, sugar, baking powder, salt, and cinnamon. In a smaller bowl, whiosk together eggs and oil; stir in zucchini, pecans, and orange zest. Pour egg mixture into flour mixture and mix together by hand. This will be a still batter. Spoon into prepared loaf pan and bake 50 minutes until tester come out clean. Cool slightly before serving. Return to top Homemade Flour Tortillas
1-3/4 cups flour
1/2 tsp salt 1/4 tsp baking powder 3 Tbsp olive oil 1/2 cup hot water Combine flour, salt, & baking powder in a bowl. Stir in the oil until well distributed. Stir in hot water. Knead for about a minute until it holds together in a ball. Start preheating an ungreased cast iron pan to medium-high. Cut dough into 8 equal pieces. Form each piece into a smooth ball. Roll each ball super thin and place in hot pan. Cook 1-2 minutes on each side. When the surface bubbles, you can press down the bubbles if too large. Keep lifting to check doneness with tongs or a spatula. Place immediately under a clean kitchen towel. Once they cool, keep refrigerated in air tight ziploc bag. Makes 6-8 tortillas. Watch a demo Return to top |
| The Planned Pantry |
|
|