Baking Spice Mix Recipes
BAKING SPICE BLEND MIX
This is a wonderful mix that is quick to mix up and will keep up to 6 months when stored in a container with a tight-fitting lid. Use this mix to add zip to cake batters, quick bread, whipped cream, pancakes, muffins, etc. If the recipe calls for various spices, just add up the amounts and sub this spice blend. Yet another great recipe from More Make-A-Mix-Cookery
Provided by PaulaG
Categories High Fiber
Time 10m
Yield 6 tablespoons
Number Of Ingredients 6
Steps:
- In a small bowl, combine all ingredients with a wire whisk until thoroughly blended.
- Pour mixture into a 1/2 cup container with tight-fitting lid, label and date.
Nutrition Facts : Calories 18.8, Fat 0.7, SaturatedFat 0.4, Sodium 2.8, Carbohydrate 3.9, Fiber 2, Sugar 0.4, Protein 0.3
BAKING SPICE - COPYCAT PAMPERED CHEF CINNAMON PLUS MIX
We don't use plain cinnamon in our house since we have found this. We love it and think you will also.
Provided by dayla
Categories High Fiber
Time 10m
Yield 1 batch
Number Of Ingredients 6
Steps:
- In a medium bowl, combine all ingredients.
- Store in an air tight container.
- Use this mix in recipes that call for the ingredients above.
- I substitute this for all of my cinnamon needs.
- If a recipe calls for the spices add up all of the measurments and just put in the same amount of this blend.
- It tastes great used in cinnamon and sugar for toast and in cinnamon rolls.
SWEET BAKING SPICE
This fragrant baking blend splits the difference between pumpkin pie spice and apple pie spice, adding a bit of white pepper for some gentle heat, and cardamom for its deep, bright perfume. You can use a teaspoon or two in pies (apple, pumpkin and beyond), fruit and nut cakes and tortes, and all manner of cookies (especially shortbread). Or knead some into sweet breads like challah and brioche. Smaller amounts are wonderful sprinkled onto hot chocolate and rice pudding, and the blend will add depth to homemade ice cream when steeped in the custard before freezing.
Provided by Melissa Clark
Categories condiments
Time 15m
Yield 1/4 cup
Number Of Ingredients 5
Steps:
- Place a small skillet over medium heat. Add the spices and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool.
- Using a spice grinder, clean coffee grinder, or mortar and pestle, grind the cooled spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.
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