Everyday Baking Mix Recipes

Steps:

• Whisk together sugar, baking powder, salt, and flour. Stir in butter.

Steps:

• In a large bowl, whisk together flour, sugar, baking powder, and salt. Store in an airtight container at room temperature up to 3 months. Whisk before using.

Steps:

• In a large bowl, whisk together flour, sugar, baking powder, and salt.
• Store in an airtight container at room temperature up to 3 months.
• Whisk before using.

Steps:

• In the bowl of a food processor combine the flour, baking powder and salt. Pulse for 15 seconds. Add the shortening and pulse until the mixture is similar in texture to cornmeal. If you do not have a food processor shift together the flour, baking powder, and salt into a large bowl. Cut in the shortening with a fork or pastry blender until the mixture is similar in texture to cornmeal.
• Use in recipes that call for Bisquick or all-purpose baking mix.

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a food processor, pulse baking mix and butter until mixture resembles coarse meal. Add milk; pulse until a dough forms.
• Drop dough by heaping tablespoons onto sheets, 4 inches apart. (You will fit about 9 cookies to a sheet; bake in two batches to make a total of 36 cookies.) Bake until cookies begin to turn golden but center is still pale, 12 to 14 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely.
• Spread flat side of half the cookies with 2 teaspoons jam each; sandwich with remaining cookies.

Steps:

• Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
• Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add baking mix; mix just until combined. Mix in 3/4 cup oats. Pour batter into prepared pan.
• Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30 minutes.
• Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares.

Steps:

• In a food processor or large mixing bowl combine all the dry ingredients.
• Pulse to mix the ingredients or turn your mixer on low to mix well, 1 T at a time add the shortening-mixing well after each addition.
• This will keep for 6 weeks in your fridge, 4 weeks on the shelf.
• To make a pourable crust combine 2/3 cups baking mix with 2 eggs and 1 cup of milk.
• Mix well.
• For biscuits, muffins or pancakes follow the directions in recipe#16813.

Steps:

• Whisk flour, dry milk powder, baking powder, sugar, and salt in a large bowl until thoroughly combined. Cut shortening into dry ingredients with a pastry cutter, about 1/2 cup at a time, until mixture resembles cornmeal. Store in an air-tight container for up to 3 months.

Steps:

• In a large bowl, combine the first five ingredients; cut in shortening until mixture resembles coarse crumbs. Store in an airtight container in a cool, dry place or in the freezer for up to 6 months., Quick Baking Mix may be used to prepare the following recipes (also found in Recipe Finder): Cinnamon Coffee Cake, Sausage 'n' Egg Biscuits and Lime Cheesecake.