Everyday Baking Mix

This week in class  we had the pleasure of practicing our measuring and baking skills together and made Oatmeal Blondies and Silver dollar pancakes.

I think everyone had a blast  and the kids really enjoyed making and eating their creations!

The cool thing about these recipes is they use a  convenient baking mix we call Everyday Baking Mix.

It is easy to make and can be used for several different recipe variations.

I’m posting it here for all of you to try out……..it stores for up to 3 months in an airtight container.

Just be sure to mix it up before measuring out for your recipes.  Enjoy!

Everyday Baking Mix

v 6 Cups all purpose flour

v 3 Cups sugar

v 2 Tablespoons baking powder

v 1 Tablespoons salt

In a large bowl, whisk together 6 c. flour (spooned and leveled), 3 c sugar, baking powder and salt.  Store in an airtight container at room temperature up to 3 months. Whisk before using.  Makes about 9 cups

Use it to make the following 3 Recipes

Chewy Oatmeal Blondies

• 1 stick butter room temperature
• ½ Cup  packed light brown sugar
• 1 large egg
• 1 ½  Cup Everyday baking mix (spooned and leveled)
• 1 Cup old fashioned oats/ not quick oats

Preheat oven 350. Brush 8’’ square baking pan with butter. Line bottom and 2 sides with parchment paper letting 2’’ overhang on both sides.

Using an electric mixer beat butter and sugar until light and fluffy.  Add egg beat until combined with mixer on low, gradually and slowly add baking mix.  Mix until combined.  Mix in ¾ cup of oats.  Pour batter into pan.

Using a butter knife, smooth batter evenly in pan, and sprinkle remaining oats on top pressing gently.   Bake for 30-35 minutes or until a toothpick comes out clean.  Using overhang on sides of pan, transfer brownies to a wire rack to cool.

Toothpick test:  The toothpick test is one of the best and most accurate ways to judge the doneness of baked items such as cakes and brownies.  One simply takes a clean toothpick and gently pushes it into the middle of the pan.  If the toothpick comes out clean without any batter attached to it, you will know that the cake is done.  If it comes out still gooey and sticky more time is needed in the oven.

Silver Dollar Pancakes with chocolate sauce

WE made these with chocolate chips instead of chocolate sauce! Just put a  handful of semis sweet chips in the batter before you  cook them .  They are great either way.

• 2 teaspoons unsalted butter, melted, plus more for skillet
• 1 large egg
• 1 cup milk
• 1 ¼ cups everyday baking mix
• 1/3 cup store bought chocolate sauce or chocolate hazelnut spread
• ½ cup vanilla ice cream

Caution hot stove or griddle!  Adult Supervision required for young children!

1. 1. In a medium bowl, whisk together butter, egg and 2/3 cup milk. Add baking mix, whisk lightly just until moistened.

IMPORTANT ( DO NOT OVERMIX; a few small lumps are fine).

1. Preheat oven to 200. Heat a large nonstick skillet or griddle over medium, very lightly butter the bottom of the pan.
2. Drop 2 -3 tablespoons of batter onto the hot skillet or griddle.  Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip pancakes with a thin spatula, and cook until browned on the underside another 1 to 2 minutes.
3. Transfer pancakes to a baking sheet, cover loosely with foil and put into the preheated oven to stay warm. Continue to make pancakes with remaining batter, adding more butter to skillet as necessary.
4. Recipe should make about 12 pancakes.
5. In a small saucepan combine chocolate sauce with 1/3 cup milk. Bring to a simmer over medium low, and whisk until smooth.

Serve pancakes topped with chocolate sauce and ice cream.

Jam Sandwich Cookies

4 cups Everyday baking mix

1 cup (2 sticks ) butter cold unsalted , cut into pieces

½ cup milk

¾ cup seedless jam or jelly any flavor

(Recipe makes 36 cookies/  18 sandwiches)

1. Preheat oven to 350. 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 thick dough forms.
2. Drop dough by heaping tablespoons on to cookie sheets, 4 inches apart.
3. Bake until cookies begin to turn golden but center is still pale, approx 12-14 minutes. Rotate sheets halfway through.
4. Transfer to a wire rack to cool completely.
5. Spread flat side of half of the cookies with 2 teaspoons jam each
6. Sandwich cookies with the remaining cookies.