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| Description: 2 cups all-purpose flour 1/3 cup sugar 1 Tbsp. Poppy Seeds (#1852) 1 tsp. Tones® Baking Powder (#1619) 1/2 tsp. salt 3/4 cup butter 1/3 cup sour cream 1 egg, beaten 2 tsp. Old Fashioned Almond Powder (#1829) 1/2 cup Mariani® Dried Cherries (#4810) Combine first five ingredients in a food processor; process until well blended. Add butter; process until mixture resembles coarse crumbs. Set aside. In a bowl, whisk together sour cream, egg and Almond Powder; stir into flour mixture. Mix in cherries; pat out to 1/4 inch thickness on a floured surface. Use a 2-inch round cookie cutter to cut out; place on ungreased baking sheet. Bake at 400º for 10 to 12 minutes. Makes 8 to 10 scones. |
| Description: 1 batch Classic Crème Cake and Muffin Mix Muffins (#1823) 1 cup shredded carrots 1 tsp. Cinnamon (#3892) 2 handfuls of Walnuts (#3973) Prepare Muffin Mix according to directions on package, adding other ingredients. Bake as directed. Frost with cream cheese frosting for a very good, and spicy, change. — Sheri Blankenbaker of Buffalo, SD |
| Description: AP Wonderful White Bread Mix (#2091) AP Garlic Supreme (#2592) For a mouthwatering treat, make breadsticks with Wonderful White Bread Mix and top with Garlic Supreme. Or try rolling dough in a beaten egg and then in a combination of AP Sesame Seeds (#1034), AP Caraway Seeds (#1002) and AP Chunky Pretzel Salt (#1901). |
| Description: The rich, buttery pastry dough is easy and forgiving. Simply roll it out onto parchment paper with a lightly floured rolling pin, and then use the parchment to transfer it to a baking sheet. Pastry: 1 3/4 cups all-purpose flour 1/3 cup granulated sugar 1/4 cup cornmeal (#1637) 1/4 tsp. salt 1/2 cup cold butter, cut into small pieces 1/3 cup fat-free buttermilk Filling: 6 cups Wyman's Wild Blueberries (#1218) 1/2 cup granulated sugar 3 Tbsp. all-purpose-flour 2 Tbsp. lemon juice 1 large egg white 1 1/2 Tbsp. Turbinado sugar Pastry: Combine flour, sugar, cornmeal and salt in a food processor; pulse two times. Add butter to flour mixture; pulse 4 to 5 times or until mixture resembles coarse meal. With processor on, slowly add buttermilk through food chute; process just until dough forms a ball. Gently press dough into a 4-inch circle on plastic wrap; cover. Chill 30 minutes. Preheat oven to 350º. Unwrap and place dough on a sheet of parchment paper. Roll dough into a 15-inch circle. Place dough and parchment on a baking sheet. Filling; Combine berries, granulated sugar, flour, and lemon juice. in a medium bowl; toss gently to coat. Arrange berry mixture in center of dough, leaving a 2-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover berry mixture). Combine fat-free milk and egg white in a small bowl, stirring well with a whisk. Brush dough with milk mixture; sprinkle turbinado sugar evenly over dough. Bake at 350º for 1 hour or until pastry is golden brown. Let stand 30 minutes; cut into wedges. Yield 10 servings (svg. size 1 wedge). |
| Description: 5 lb. (full box) Krusteaz Buttermilk Baking Mix (#4626) 4 1/2 cups cool water 2 1/3 cups AP Gourmet Raspberry (#3789), Cinnamon Peach (#3792) or Strawberry (#3790) Jam Place water and Buttermilk Baking Mix in mixing bowl. Mix on low for 30 seconds. Change to medium speed and mix for 30 seconds. Place dough on floured surface. Roll out and fold in half. Turn ¼ turn and roll to 1/2" thickness. Cut with 2" round cookie cutter. Split each biscuit into 2 even rounds. Using 4 rounds per muffin cup, place each round along the sides and bottom of prepared muffin cups, overlapping slightly to form petals. Press dough edges firmly to seal. Place 2 teaspoons. jam in center of each cup. Bake at 425º for 14–16 minutes. Serve warm. Garnish with additional jam, if desired. Yield: 4 1/2 dozen Blossoms. |
| Description: 8.5 oz AP Sweet Potato Pancake & Waffle Mix (#1967) 5 oz whole milk 1 egg 1 1/2 Tbsp vegetable oil 1 tsp AP Sweet Vanilla Powder (#1534) Preheat oven to 400. Spray muffin tin with Vegalene. Mix all ingredients until just moistened. Do not overmix! Divide into muffin tin. bake for approximately 20 minutes, or until nicely browned on top. Toothpick test: should pull out clean with no residue. Yeild: 6 standard muffins. |
