Tag: Baking Mix

Baking Mix Recipe

Breakfast Biscuits

(24 – 28 Biscuits)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1 lb. sausage (uncooked)
  • 2/3 cup milk
  • 1-1/2 cups cheddar cheese, shredded

Directions:

Preheat oven to 400°F.

Mix all ingredients thoroughly. Drop by tablespoon on ungreased baking sheet. Bake 15 – 20 minutes or until lightly browned. Remove from baking sheet and place on paper towel.

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Baking Mix Recipe

Pumpkin Crisp

(9 – 12 Servings)

Ingredients:

Batter

  • 1 can (15 oz.) pumpkin
  • 1 tsp. pumpkin pie spice
  • 1/2 cup milk
  • 3/4 cup sugar
  • 1 egg
  • 1/2 tsp. salt

Topping

  • 1/2 cup “JIFFY” Baking Mix
  • 2 Tbsp. quick oats
  • 1/4 cup brown sugar, firmly packed
  • 2 Tbsp. margarine or butter

Directions:

Preheat oven to 375°F. Grease an 8″ square pan.

Combine batter ingredients. Blend well. Pour into pan. For topping, combine ingredients until crumbly. Sprinkle over pumpkin mixture. Bake 30 – 33 minutes.

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Baking Mix Recipe

Peanut Butter Drop Cookies

(30-36 Cookies)

Ingredients:

  • 2-1/2 cups “JIFFY” Baking Mix
  • 1 cup sugar
  • 1/2 cup peanut butter
  • 1/3 cup milk
  • 1 egg
  • 1 tsp. oil
  • 1 tsp. vanilla extract

Directions:

Preheat oven to 350°F.

Combine all ingredients. Stir until well blended. Drop by teaspoon on ungreased baking sheet. Sprinkle with sugar (optional). Bake 10-15 minutes.

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Baking Mix Recipe

Oatmeal Muffins

(12 – 15 Muffins)

Ingredients:

  • 1–1/2 cups “JIFFY” Baking Mix
  • 1/4 cup margarine or butter, softened
  • 1/2 cup brown sugar, firmly packed
  • 3 Tbsp. instant vanilla pudding mix
  • 1–1/3 cups quick oats
  • 1 cup milk
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 2 eggs

Directions:

Preheat oven to 400°F. Grease muffin pans or use paper baking cups.

Cream together margarine or butter and brown sugar. Add remaining ingredients. Blend well. Fill muffin cups 2/3 full. Bake 14 – 16 minutes.

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Baking Mix Recipe

Oatmeal Cookies

(36 – 42 Cookies)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1 cup margarine or butter, softened
  • 1 cup brown sugar, firmly packed
  • 1 cup sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 2 tsp. cinnamon
  • 3 cups quick oats
  • 1 cup nuts, chopped (optional)
  • 1 cup raisins (optional)

Directions:

Preheat oven to 375°F. Grease a baking sheet.

Cream margarine or butter and sugars. Add eggs and vanilla. Beat well. Blend in baking mix, cinnamon and oats. Mix well. Add nuts and raisins (optional). Drop by tablespoon on baking sheet. Bake 10 – 12 minutes. Remove from baking sheet and place on cooling rack.

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Baking Mix Recipe

Oatmeal Chocolate Chip Cookies

(35-40 Cookies)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1/2 cup margarine or butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 cup quick oats
  • 1 pkg. (12 oz.) chocolate chips

Directions:

Preheat oven to 350°F. Grease a baking sheet.

Cream margarine or butter, sugars, egg and vanilla. Slowly add baking mix and oats until blended. Stir in chocolate chips. Drop by tablespoon on prepared baking sheet. Bake 10 – 12 minutes or until lightly browned.

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Baking Mix Recipe

Muffins

(8 – 10 Muffins)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 3 Tbsp. sugar
  • 3/4 cup milk
  • 1 egg, slightly beaten
  • 2 Tbsp. oil
  • 1 tsp. vanilla extract

Directions:

Preheat oven to 350°F. Grease a muffin pan or use paper baking cups.

Combine ingredients. Stir well. Batter will be slightly lumpy. Add 2/3 cup blueberries, raspberries, raisins, chopped dates or dried apricots (optional). Fill muffin cups 2/3 full. Bake 15 – 20 minutes.

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Baking Mix Recipe

Mozzarella & Beef Puff

(4 – 5 Servings)

Ingredients:

Crust

  • 3/4 cup “JIFFY” Baking Mix
  • 1/2 cup margarine or butter
  • 3/4 cup water
  • 3 eggs

Filling

  • 1 lb. lean ground beef
  • 1 can (8 oz.) mushrooms, sliced
  • 3/4 cup onion, chopped
  • 1 tsp. garlic powder
  • 1 can (10-3/4 oz.) cream of mushroom soup
  • 1 to 1-1/2 cups mozzarella cheese, shredded

Directions:

Preheat oven to 425°F. Grease a 10″ round baking dish.

For filling, brown ground beef, mushrooms and onions; drain. Add garlic powder and soup. Set aside. For crust, bring margarine or butter and water to a boil. Add baking mix. Beat with spoon until smooth and forms a ball. Remove from heat. Add eggs, one at a time, beat well after each addition. Spread on bottom and up sides of baking dish. Fill with beef mixture. Bake 20 – 25 minutes or until lightly browned and puffy. Sprinkle with cheese. Bake an additional 5 minutes. Serve hot.

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Baking Mix Recipe

Monkey Muffins

(14 – 16 Muffins)

Ingredients:

  • 4 cups “JIFFY” Baking Mix
  • 2 tsp. cinnamon
  • 1 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 1 cup margarine or butter, melted
  • 1 tsp. vanilla extract
  • 1-1/3 cups milk
  • 1/2 cup pecans or walnuts, chopped

Directions:

Preheat oven to 425°F. Grease muffin pans or use paper baking cups.

Combine cinnamon and sugars and set aside. Combine margarine or butter and vanilla; set aside to thicken up slightly. Combine baking mix and milk. Blend to a soft dough. On floured surface, knead 8 – 10 times. Pull off small pieces and roll into balls the size of a walnut. Dip in margarine or butter. Roll in sugar mixture. Place 4 – 5 pieces in each muffin cup. Sprinkle pecans or walnuts on top. Bake 14 – 16 minutes. Re-melt leftover butter and brush on top of each muffin. Cool 2 minutes before removing from pan.

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Baking Mix Recipe

Lemon Bars

(12 – 16 Bars)

Ingredients:

Crust

  • 1 cup “JIFFY” Baking Mix
  • 1/4 cup margarine or butter, softened
  • 1/4 cup powdered sugar

Filling

  • 2 Tbsp. “JIFFY” Baking Mix
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup lemon juice
  • 1 Tbsp. lemon zest
  • 1 Tbsp. powdered sugar

Directions:

Preheat oven to 350°F.

For crust, combine ingredients until crumbly. Press in bottom of ungreased 9″ square pan. Bake 18 – 20 minutes. Beat eggs on medium for 3 minutes. For filling, combine sugar, baking mix and lemon zest. Add to egg mixture. Blend thoroughly. Slowly add lemon juice. Pour over baked crust. Bake an additional 22 – 25 minutes. Cool. Dust with powdered sugar.

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Baking Mix Recipe

Impossible Pumpkin Pie

(One 9″ or 10″ Pie)

Ingredients:

  • 1/2 cup “JIFFY” Baking Mix
  • 1 can (15 oz.) pumpkin
  • 3/4 cup brown sugar, firmly packed
  • 2 eggs
  • 1 cup evaporated milk
  • 2 Tbsp. margarine or butter, softened
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves
  • pecans (optional)

Directions:

Preheat oven to 350°F. Grease a 9″ or 10″ pie pan.

Combine ingredients; beat until smooth. Pour into pan. Sprinkle with pecans (optional). Bake 50 – 55 minutes or until knife inserted in center comes out clean.

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Baking Mix Recipe

Impossible Pie

(One 9″ or 10″ Pie)

Ingredients:

  • 1/2 cup “JIFFY” Baking Mix
  • 1 cup sugar
  • 4 eggs
  • 1/4 cup margarine or butter
  • 2 cups milk
  • 1 tsp. vanilla extract
  • 1/2 tsp. nutmeg

Directions:

Preheat oven to 350°F.

Combine ingredients. Mix until smooth. Pour into ungreased pie pan. Bake 40 – 45 minutes or until knife inserted in center comes out clean.

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Baking Mix Recipe

Gingerbread

(9 – 12 Servings)

Ingredients:

  • 1-3/4 cup “JIFFY” Baking Mix
  • 3 Tbsp. instant vanilla pudding mix
  • 1/4 tsp. cloves
  • 1 tsp. ginger
  • 1 tsp. cinnamon
  • 1/2 cup brown sugar, firmly packed
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/2 cup molasses
  • 1/4 cup shortening, melted

Directions:

Preheat oven to 350°F. Grease an 8″ square pan.

Combine baking mix, pudding mix, spices and brown sugar. Stir in eggs and milk. Add molasses and melted shortening; beat thoroughly. Pour into pan. Bake 45 – 50 minutes.

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Baking Mix Recipe

Fruit Ripple

(9 – 12 Servings)

Ingredients:

  • 1-1/2 cups “JIFFY” Baking Mix
  • 1 cup sugar
  • 1/4 cup flaked coconut
  • 1/2 cup margarine or butter, melted
  • 1 can (14.5 oz.) pie filling

Directions:

Preheat oven to 350°F. Grease an 8″ square pan.

Combine baking mix, sugar and coconut. Press half in bottom of pan. Drizzle half of butter over coconut mixture and spread with pie filling. Sprinkle remaining coconut mixture over top. Drizzle with remaining butter. Bake 40 – 45 minutes or until lightly browned.

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Baking Mix Recipe

Cream Puffs

(5 – 6 Cream Puffs or 9 – 10 Mini Puffs)

Ingredients:

Puffs

  • 1 cup “JIFFY” Baking Mix
  • 1 cup water
  • 2 Tbsp. margarine or butter, softened
  • 3 eggs

Filling

  • 4 oz. cream cheese, softened
  • 1 pkg. (5.1 oz.) instant vanilla pudding mix
  • 1 cup milk

Directions:

Preheat oven to 400°F.

For puffs, heat water and margarine or butter to a rolling boil. Stir in baking mix with wooden spoon over low heat until mixture forms a ball. Remove from heat and add eggs. Beat until smooth. Drop 1/4 to 1/3 cup on ungreased baking sheet, about 3″ apart. Bake 20 – 25 minutes or until golden and puffed. Cool completely. Cut off tops and clean out soft dough. For filling, combine cream cheese and pudding mix. Blend on low. Add milk a little at a time. Mix well. Fill puffs and replace tops. Refrigerate until ready to serve.

Variation: Top with strawberries, chocolate sauce or your favorite topping.

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Baking Mix Recipe

Coffee Cake

(6 – 9 Servings)

Ingredients:

Batter

  • 1-1/2 cups “JIFFY” Baking Mix
  • 1/4 cup sugar
  • 1/4 cup margarine or butter, cold
  • 3/4 cup milk
  • 1 egg, slightly beaten

Topping

  • 1 Tbsp. “JIFFY” Baking Mix
  • 1/4 cup brown sugar, firmly packed
  • 2 tsp. cinnamon
  • 1/2 cup nuts, chopped
  • 2 Tbsp. margarine or butter, cold

Directions:

Preheat oven to 350°F. Grease an 8″ square pan.

For cake, combine baking mix and sugar. Cut in margarine or butter until crumbly. Add milk and egg; mix just until combined. Spread into pan. For topping, combine baking mix, brown sugar, cinnamon and nuts. Cut in butter until crumbly. Sprinkle over batter. Bake 25 – 30 minutes. Serve warm.

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Baking Mix Recipe

Chocolate Chip Cookies

(40-48 Cookies)

Ingredients:

  • 3 cups “JIFFY” Baking Mix
  • 1 cup margarine or butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 pkg. (12 oz.) chocolate chips

Directions:

Preheat oven to 350°F.

Cream together margarine or butter and sugars. Add eggs and vanilla. Blend in baking mix just until combined. Add chocolate chips. Drop by spoonful on ungreased baking sheet. Bake 10 – 12 minutes or until lightly browned.

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Baking Mix Recipe

Cajun Batter Mix

(2 cups)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 2 Tbsp. seasoned salt
  • 1 Tbsp. Cajun powder
  • 1 tsp. pepper
  • 2 cups milk (for fish)

Directions:

Preheat oil in deep fryer to 375°F.

Combine ingredients in plastic bag. Place vegetables, meat, poultry or fish in bag and shake to coat thoroughly. (For fish, soak in milk, as long as possible, before coating.) Drop carefully into oil. Remove and drain on paper towel.

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Baking Mix Recipe

Breakfast Muffins

(12 – 15 Muffins)

Ingredients:

  • 1 cup “JIFFY” Baking Mix
  • 1/4 lb. ground pork sausage, cooked and drained
  • 1 pkg. (3 oz.) cream cheese, sliced into small cubes
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup green onion, chopped
  • 2 eggs, beaten
  • 2/3 cup milk

Directions:

Preheat oven to 350°F. Grease miniature muffin pan.

Combine baking mix, sausage, cream cheese, cheddar cheese and onion. In separate bowl, combine eggs and milk. Add to meat mixture. Blend until just moistened. Fill muffin cups 3/4 full. Bake 35 – 40 minutes. Remove immediately from pan.

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Baking Mix Recipe

Blueberry Sour Cream Coffee Cake

(9 – 12 Servings)

Ingredients:

Cake

  • 1-1/2 cups “JIFFY” Baking Mix
  • 1/4 tsp. cinnamon
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1/3 cup milk
  • 1/4 cup oil
  • 1 egg
  • 3 Tbsp. instant vanilla pudding mix
  • 1-1/2 cups blueberries

Topping

  • 2 Tbsp. “JIFFY” Baking Mix
  • 1/4 cup sugar
  • 2 tsp. cinnamon
  • 1/4 cup butter or margarine
  • 1/2 cup nuts, chopped
  • 1/2 cup quick oats

Directions:

Preheat oven to 350°F. Grease an 8″ square pan.

For cake, combine ingredients except for blueberries. Mix well. Fold in blueberries and pour into pan. Combine topping ingredients until crumbly. Sprinkle over batter. Bake 40 – 45 minutes.

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Buttermilk Pancake and Waffle Mix Recipe

All Purpose Fry Batter

(1-1/4 Cups)

Ingredients:

  • 1 cup “JIFFY” Buttermilk Pancake & Waffle Mix
    or
    1 cup “JIFFY” Baking Mix
  • 2/3 cup water
  • 1/4 tsp. salt
  • 1 tsp. herb seasoning
Printer friendly version

Buttermilk Pancake & Waffle Mix
Baking Mix

Directions:

Preheat oil in deep fryer to 375°F.

Combine ingredients. Blend thoroughly. Dip vegetables, meat, poultry or fish in batter, let excess drain. Drop carefully into oil and cook until golden brown. Remove and drain on paper towel. If batter becomes thick, add water, a little at a time.

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Blueberry Buckle

Blueberry Buckle

(9 – 12 servings)

Ingredients:

Cake

  • 2 cups “JIFFY” Baking Mix
  • 1-3/4 cups fresh or frozen blueberries
  • 1 can (14 oz.) sweetened condensed milk
  • 1 tsp. lemon zest
  • 3/4 cup margarine or butter

Topping

  • 1/2 cup “JIFFY” Baking Mix
  • 1/2 cup brown sugar, firmly packed
  • 2 Tbsp. margarine or butter
  • 1/2 cup nuts, chopped

Directions:

Preheat oven to 325°F. Grease a 9” pan.

For cake, combine blueberries, milk and lemon zest. In separate bowl, cut margarine or butter into baking mix until crumbly. Stir in blueberry mixture. Spread into pan. For topping, combine baking mix and brown sugar. Cut in margarine or butter until crumbly. Add nuts. Sprinkle over blueberry mixture. Bake 65 – 70 minutes or until lightly browned. Serve warm with whipped cream or ice cream (optional).

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Baking Mix Recipe

Orange Oatmeal Muffins

(12 – 14 Muffins)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1 cup quick oats
  • 2/3 cup sugar
  • 1 tsp. baking powder
  • 2 eggs
  • 1 cup milk
  • 1 Tbsp. orange peel
  • 2 Tbsp. orange juice
  • 1/4 cup margarine or butter, melted

Directions:

Preheat oven to 400°F. Grease muffin pans or use paper baking cups.

Combine baking mix, oatmeal, sugar and baking powder; set aside. In separate bowl, beat eggs. Add milk, orange peel, orange juice and margarine or butter. Blend well. Stir into dry ingredients, blending well. Fill muffin cups 2/3 full. Bake 15 – 20 minutes or until lightly browned.

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Baking Mix Recipe

Zucchini Nut Bread

(1 Loaf)

Ingredients:

  • 1-1/2 cups “JIFFY” Baking Mix
  • 1 cup sugar
  • 1-1/2 tsp. cinnamon
  • 1/3 cup nuts, chopped
  • 1-1/2 cups zucchini, grated (not peeled)
  • 1/4 cup oil
  • 2 eggs
  • 1 tsp. vanilla extract

Directions:

Preheat oven to 350°F. Grease and flour a 9” x 5” loaf pan.

Combine baking mix, sugar and cinnamon. Add remaining ingredients. Blend well. Pour into pan. Bake 50 – 55 minutes or until toothpick inserted in center comes out clean. Remove from pan immediately.   Cool on rack before slicing.

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Pumpkin Pancakes

Pumpkin Pancakes

(10 – 13 Pancakes)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1 cup milk
  • 2 eggs
  • 1/2 cup canned pumpkin
  • 2 Tbsp. sugar
  • 1 tsp. pumpkin pie spice

Directions:

Preheat griddle or skillet to medium heat (350°F to 375°F) or as manufacturer directs.  Griddle/skillet is ready when a few drops of water sizzle and disappear.  Grease lightly.

Combine ingredients; stir until large lumps disappear.  Pour 1/4 cup batter per pancake onto griddle/skillet.  When pancake bubbles around edge, turn.  Pancake is done when bottom is lightly browned.

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Quesadillas

Quesadillas

(7 – 9 Quesadillas)

Ingredients:

  • 3 cups “JIFFY” Baking Mix
  • 1/2 cup flour
  • 1 Tbsp. vegetable shortening
  • 1-1/4 cups warm water
  • 1 Tbsp. oil
  • 1/2 cup onions or scallions, chopped
  • 1/2 cup chilies, chopped (optional)

Directions:

Preheat griddle to 450°F or skillet to medium, medium high heat or when water dropped on skillet sizzles.

For tortillas, combine baking mix, flour and vegetable shortening.  Mix with fork until blended.  Add water and mix quickly until dough forms.  On floured surface, knead several times until soft dough forms and is no longer sticky.  Cover with plastic wrap and let rest for 5 – 10 minutes.  Pinch off 15 – 18, 1” balls of dough.  Knead each into a tight ball by folding them over with your fingers, turning and repeating, then shape into a flat disk. Cover and let rest for an additional 5 – 10 minutes.  On lightly floured surface, roll each disk out to form an 8” circle, about 1/8” thick.  Place on griddle and cook 1 minute on each side.  Place on baking sheet lined with parchment or paper towel.

For quesadillas, heat oil in skillet. Sprinkle 2 – 3 tablespoons of cheese on top of half of the tortillas.  Spread onions or scallions and chilies (optional) over cheese.  Place second tortilla on top of each.  Transfer, one at a time, into skillet.  Cook 2 – 3 minutes, then flip and cook an additional 2 – 3 minutes or until browned and cheese is melted.  Slice into quarters and serve warm.

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Baking Mix Recipe

Holiday Pumpkin Coffee Cake

(20 – 24 Servings)

Ingredients:

Coffee Cake

  • 2 cups “JIFFY” Baking Mix
  • 1/2 cup margarine or butter
  • 3/4 cup sugar
  • 1 tsp. vanilla extract
  • 3 eggs
  • 1 cup sour cream

Filling

  • 1 can (15 oz) solid pumpkin
  • 1/3 cup sugar
  • 1 egg, slightly beaten
  • 1 tsp. pumpkin pie spice

Topping

  • 1 cup brown sugar, firmly packed
  • 1/3 cup margarine or butter
  • 2 tsp. cinnamon
  • 1 cup nuts, chopped

Directions:

Preheat oven to 325°F. Grease a 13” x 9” pan.

For coffee cake, cream margarine or butter, sugar and vanilla together. Add eggs, beat well. Add baking mix alternating with sour cream. Set aside. Combine filling ingredients.  Blend well. Set aside. For topping, combine brown sugar, margarine or butter and cinnamon. Add nuts. Mixture will be crumbly. Set aside. Spoon half of batter into pan. Sprinkle half of topping over batter. Spread filling over topping. Spread remaining batter over filling. Sprinkle with remaining topping. Bake 50 – 60 minutes.

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Baking Mix Recipe

Orange Poppy Seed Muffins

(12 – 15 Muffins)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1/2 cup sugar
  • 1 Tbsp. poppy seeds
  • 3 Tbsp. instant vanilla pudding mix
  • 1 Tbsp. orange peel
  • 2 tsp. baking powder
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 cup orange juice
  • 1/4 cup oil

Directions:

Preheat oven to 400°F. Grease muffin pans or use paper baking cups.

Combine baking mix, sugar, poppy seeds, pudding mix, orange peel and baking powder; set aside. In separate bowl, combine egg, buttermilk, orange juice and oil. Using whisk, blend well. Fold into dry ingredients just until moistened. Fill muffin cups 2/3 full. Bake 18 – 20 minutes.

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Baking Mix Recipe

Old Fashioned Cake

(9 – 12 Servings)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 2 Tbsp. margarine or butter, softened
  • 1 tsp. vanilla extract
  • 1 cup sugar
  • 1 egg
  • 1 cup milk

Broiled Coconut Topping (Optional)

  • 6 Tbsp. margarine or butter, softened
  • 1 cup flaked coconut
  • 3/4 cup brown sugar, firmly packed
  • 1/4 cup milk
  • 1/2 cup pecans, chopped

Directions:

Preheat oven to 375°F.  Grease and flour an 11” x 7” pan.

Cream together margarine or butter, sugar and vanilla.  Add egg, milk and baking mix.  Blend well.  Pour into pan.  Bake 25 – 30 minutes.  For topping (optional), combine ingredients.  Cook 3 minutes.  Spread over warm cake.  Brown under broiler 1 – 3 minutes.

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Baking Mix Recipe

Rolled or Drop Biscuits

(5 – 6 Biscuits)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 2/3 cup milk

Directions:

Preheat oven to 450°F

Combine ingredients.  Rolled Biscuits:  On floured surface, knead 2 – 3 times.  Roll or pat out to 1/2” thick.  Cut with 3” floured cutter.  Bake on ungreased baking sheet 10 – 12 minutes.  For more biscuits use a 2” cutter (14 – 15 biscuits).

Drop Biscuits:  Follow recipe above except do not knead.  Drop by tablespoon on ungreased baking sheet.  Bake 10 – 12 minutes.

Nutrition Facts based on this recipe.

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Baking Mix Recipe

Spicy Brownies

(9 – 12 Brownies)

Ingredients:

  • 1/2 cup “JIFFY” Baking Mix
  • 1/2 cup margarine or butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 cup cocoa powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. cayenne pepper
  • 1/2 cup mini chocolate chips

Directions:

Preheat oven to 350°F. Grease an 8” square baking pan..

Combine margarine or butter, sugar, eggs and vanilla. Add baking mix, cocoa, cinnamon and cayenne pepper. Blend well. Stir in chocolate chips. Spread in pan. Bake 30 – 35 minutes.

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Baking Mix Recipe

Zucchini Pancakes

(8 – 9 Pancakes)

Ingredients:

  • 1/2 cup “JIFFY” Baking Mix
  • 2 Tbsp. margarine or butter
  • 1 cup zucchini, grated
  • 1 Tbsp. onion, finely minced
  • 1 egg

Directions:

Melt butter in frying pan.

Combine baking mix, zucchini, onion and egg. Blend well. Drop by tablespoon into pan. Fry on both sides until golden brown.

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Pie Crust

Pie Crust

(One 9" Crust)

Ingredients:

  • 1-1/4 cups “JIFFY” Baking Mix
  • 1/4 cup margarine or butter, cold
  • 2 – 3 Tbsp. cold water

Directions:

Preheat oven to 425°F.

Cut margarine or butter into baking mix until crumbly.  Add water, one tablespoon at a time, until dough holds together.  Form into a ball.  On floured surface, roll out to 1” larger than inverted pie pan.  Place into pan; prick bottom and sides with fork.  Trim and flute edges.  Bake 10 – 12 minutes.

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Baking Mix Recipe

Pizza Crust

(One 12″ or 14″ Crust)

Ingredients:

  • 1-1/2 cups “JIFFY” Baking Mix or
    1 pkg. “JIFFY” Buttermilk Biscuit Mix
  • 1/2 cup warm water (95°F to 115°F)
  • 1 pkg. active dry yeast
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Baking Mix
Buttermilk Biscuit Mix

Directions:

Preheat oven to 425°F. Grease 12″ or 14″ pizza pan.

Combine baking mix or buttermilk biscuit mix and yeast. Add water and blend to a soft dough. Cover and let stand for 5 minutes in a warm place. On floured surface, knead several times. Grease fingers and press dough on bottom and sides of pan. Dough may be shaped into a 14″ x 10″ rectangle on a greased baking sheet. Pre-bake crust for 2 – 3 minutes before adding your favorite toppings. (Drain meat and other toppings before putting on crust.) Bake 18 – 20 minutes or until crust is lightly browned.

Suggested Sauce: Add 1/2 teaspoon oregano and 1/2 teaspoon garlic powder to an 8 oz can of tomato sauce. Mix well. Spread on pre-baked crust before adding toppings.

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Baking Mix Recipe

Churros

(15 – 20 Churros)

Ingredients:

Batter

  • 3-1/4 cups “JIFFY” Baking Mix
  • 1 Tbsp. sugar
  • 1 cup hot water (90°F to 100°F)
  • oil for frying

Coating

  • 1/4 cup sugar
  • 1 tsp. cinnamon

Directions:

Preheat 2” of oil in deep fryer or skillet to 375°F

For batter, combine baking mix and sugar.  Stir in water until dough forms.  Fill a pastry, fitted with a large star tip, with half of the dough.  Pipe 4 – 6 inch pieces onto a baking sheet covered with parchment paper.  Freeze for 30 minutes.  Pick the churros up off the parchment paper and carefully place t hem into the oil, a few at a time.  Fry until lightly browned on both sides, (about 2 – 3 minutes).  Remove with slotted spoon or tongs.  Drain on paper towels.  Repeating with remaining batter.  For coating, combine ingredients; sprinkle over churros while still warm.

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Baking Mix Recipe

Fry Batter

(1-1/4 Cups)

Ingredients:

  • 1 cup “JIFFY” Baking Mix
  • 1 egg
  • 1/4 cup plus 1 Tbsp. milk

Directions:

Preheat oil in a deep fryer to 375°F.

Combine all ingredients. Beat until smooth. Dip vegetables, meat, poultry or fish in batter, let excess drain. Drop carefully into oil and cook until golden brown. Remove and drain on paper towel. If batter becomes thick, add milk, a little at a time.

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Baking Mix Recipe

Cloverleaf Rolls

(12 – 14 Medium Size Rolls)

Ingredients:

Rolls

  • 3 cups “JIFFY” Baking Mix
  • 1 pkg. active dry yeast
  • 3 Tbsp. warm water (95°F to 115°F)
  • 3 Tbsp. sugar (divided)
  • 6 Tbsp. margarine or butter, melted
  • 3/4 cup milk
  • 1/2 cup flour

Egg Wash

  • 1 egg
  • 2 tsp. water

Directions:

Preheat oven to 400°F. Grease muffin pans with butter.

For rolls, combine yeast and water; stir to dissolve yeast. Add 1 tablespoon of sugar. Mix well and set aside. Melt margarine or butter over medium heat. Add milk; heat until warm. Add yeast mixture and remaining 2 tablespoons of sugar. In separate bowl, combine baking mix and flour. Stir in yeast mixture. Cover and let rise in warm place for 1 hour. On floured surface, knead several times until dough is soft and no longer sticky. Shape rolls by cutting off small pieces of dough and roll into balls the size of a walnut. Place 3 balls in each muffin cup. Cover with cloth and let rise in warm place until double in size. For egg wash, combine ingredients. Lightly beat with fork and brush tops. Bake 15 – 17 minutes.

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Baking Mix Recipe

Frosted Orange Fruit Cake

(15 – 18 Servings)

Ingredients:

Cake

  • 2 cups “JIFFY” Baking Mix
  • 2 cups quick oats
  • 1-1/2 cups sugar
  • 3 eggs
  • 1 cup orange juice
  • 1/2 cup oil
  • 1 cup carrots, shredded
  • 1-1/2 cups apples, peeled and shredded
  • 1 cup raisins
  • 1 cup dried cranberries
  • 1 cup walnuts, chopped

Frosting

  • 1/2 cup margarine or butter, softened
  • 3-3/4 cups powdered sugar
  • 1/2 tsp. vanilla extract
  • 2 Tbsp. orange juice

Directions:

Preheat oven to 350°F. Grease a 13” x 9” baking pan.

For cake, combine baking mix, oats and sugar.  In separate bowl, whisk eggs, orange juice and oil; stir into dry ingredients just until moistened.  Fold in carrots, apples, raisins, cranberries and walnuts.  Pour into pan.  Bake 40 – 45 minutes or until toothpick inserted in center comes out clean.  Cool on wire rack.  For frosting, cream margarine or butter and powdered sugar.  Add vanilla extract and orange juice; whipping until smooth.  If frosting is too thick, add more orange juice a little at a time until desired consistency.

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Key Lime Pie

Key Lime Pie

(One 9" Pie)

Ingredients:

Crust

  • 1/2 cup “JIFFY” Baking Mix
  • 3/4 cup graham cracker crumbs
  • 3 Tbsp. sugar
  • 6 Tbsp. margarine or butter, melted

Filling

  • 2 cups sweetened condensed milk
  • 1 cup fresh lime juice (about 6 limes)
  • 4 eggs

Directions:

Preheat oven to 350°F.

For crust, whisk together baking mix, graham cracker crumbs and sugar.  Add margarine or butter; stir with spatula until combined.  Press into ungreased 9″ pie pan.  Refrigerate for 5 minutes.  Bake 8 – 10 minutes.  Set aside to cool slightly.  For filling, whisk together sweetened condensed milk and lime juice.  Whisk in eggs, one at a time.  To eliminate bubbles on top, slowly pour into crust.  Bake 15 – 18 minutes or until middle is set.  Refrigerate 2 – 3 hours.  Let sit at room temperature for 15 minutes before serving.  Top with whipped topping and garnish with limes (optional).

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Baking Mix Recipe

Potato Pancakes

(Eight 3" Pancakes)

Ingredients:

  • 1/4 cup “JIFFY” Baking Mix
  • 1 Tbsp. margarine or butter
  • 2 eggs
  • 2 cups potatoes, peeled, uncooked and finely shredded (well drained)
  • 1 tsp. salt

Directions:

Preheat griddle or skillet to medium heat (350°F to 375°F) or as manufacturer directs.

Griddle/skillet is ready when a few drops of water sizzle and disappear. Add margarine or butter and melt. Combine remaining ingredients. Drop by spoonful and flatten to make pancakes. Cook until lightly browned on each side. 

Variation: Substitute “JIFFY” Buttermilk Complete Pancake and Waffle Mix or “JIFFY” Buttermilk Biscuit Mix in place of “JIFFY” Baking Mix.

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Baking Mix Recipe

Sweet Cider Donuts

(18 – 24 Donuts)

Ingredients:

  • 2-1/2 cups “JIFFY” Baking Mix
  • 1 egg
  • 1/2 cup sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 3/4 cup apple cider or apple juice
  • 1 cup flour

Directions:

Preheat oil in deep fryer to 375°F.

Combine egg, sugar, cinnamon, nutmeg and cider or juice.  Mix well.  Add flour and baking mix.  Blend well.  On floured surface knead dough several times; roll out to 1/2″ thickness. Cut with donut cutter.  Carefully drop into hot oil.  Brown on both sides and drain on paper towel.  Frost or roll in cinnamon-sugar mixture (optional).

Cinnamon and sugar mixture – Combine 3 parts sugar to 1 part cinnamon and stir well.

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Blueberry Muffin Mix Recipe

Blueberry Coffee Cake

(9 – 12 Servings)

Ingredients:

  • 1 pkg “JIFFY” Blueberry Muffin Mix
  • 1/4 cup milk
  • 1 egg
  • 2 Tbsp. oil

Suggested Topping

  • 1 Tbsp. “JIFFY” Baking Mix
  • 1/4 cup brown sugar
  • 1/4 cup nuts, chopped
  • 1 tsp. cinnamon
  • 1 Tbsp. margarine or butter, softened
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Blueberry Muffin Mix
Baking Mix

Directions:

Preheat oven to 350°F.  Grease an 8” square pan.  Blend ingredients.  Spread in pan, add topping (optional).  Bake 20 – 22 minutes or until lightly browned.  Serve warm.

For topping, combine dry ingredients. Cut in margarine or butter until crumbly.  Sprinkle on coffee cake batter and bake as directed.

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Baking Mix Recipe

Chicken Casserole with Broccoli

(6 – 8 Servings)

Ingredients:

  • 1 cup “JIFFY” Baking Mix
  • 1-1/2 cups pre-cooked chicken, chopped or 2 cans (4.5 oz) chunk chicken, drained
  • 1 pkg. (10 oz) frozen broccoli, chopped (rinsed and drained)
  • 1-1/2 cups cheddar cheese, shredded or 1-1/2 cups fresh broccoli
  • 3 eggs
  • 1 cup milk
  • 1/4 tsp. seasoned salt
  • 1/4 tsp. pepper

Directions:

PREHEAT oven to 400°F.  Grease a 2 quart casserole dish or a 9” square baking pan.

PLACE chicken, broccoli and cheese into prepared dish or pan.

BLEND baking mix, eggs, milk, salt and pepper in separate bowl.

POUR over chicken, broccoli and cheese.

BAKE for 35 – 40 minutes or until knife inserted in center comes out clean. Let cool 5 minutes before serving. 

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Chocolate Muffin Mix Recipe

Pumpkin & Chocolate Cheesecake

(20 – 24 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Chocolate Muffin Mix
  • 3 Tbsp. margarine or butter, softened
  • 1 Tbsp. sugar

Filling

  • 3 Tbsp. “JIFFY” Baking Mix
  • 3 pkgs. (8 oz.) cream cheese, softened
  • 1 cup sugar
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. cloves
  • 1 can (15 oz.) pumpkin
  • 4 eggs
  • 3/4 cup chocolate chips
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Chocolate Muffin Mix
Baking Mix

Directions:

Preheat oven to 350°F.

Fill a 13” x 9” pan with 1” of water and place on bottom rack of oven. Combine crust ingredients until crumbly. Press into bottom of an ungreased 9” springform pan. For filling, combine baking mix, cream cheese, sugar and spices until smooth. Add pumpkin and eggs. Beat until well blended. Fold in chocolate chips. Pour over crust. Bake 60 – 70 minutes or until edges are set. Center will be soft. Turn off oven and open door 3 – 4 inches. Let cheesecake set for an additional 15 minutes or until center is set. Remove from oven and cool to room temperature. Remove side of pan and refrigerate 3 hours.

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Baking Mix Recipe

Bran Date Muffins

(10 – 12 Muffins)

Ingredients:

  • 1-3/4 cups “JIFFY” Baking Mix
  • 3/4 cup bran
  • 1 tsp. cinnamon
  • 1/2 cup brown sugar, firmly packed
  • 2/3 cup dates, chopped
  • 1 cup milk
  • 1 egg
  • 2 Tbsp. oil
  • 1/2 tsp. vanilla extract

Directions:

Preheat oven to 350°F.  Grease muffin pan or use paper baking cups.

Combine dry ingredients.  Mix well with fork.  Add dates and blend well.  In separate bowl, combine remaining ingredients.  Add to dry ingredients and stir until combined.  Batter will be slightly lumpy.  Fill muffin cups 2/3 full.  Bake 15 – 19 minutes.

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Baking Mix Recipe

Sugar Cookies

(24 – 28 Cookies)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 2/3 cup sugar
  • 1/3 cup milk
  • 5 Tbsp. margarine or butter, softened
  • 1 egg
  • 1 tsp. vanilla extract

Directions:

Preheat oven to 350°F.

Grease a baking sheet.  Combine all ingredients until blended.  Drop by tablespoon on baking sheet.  Bake 8 – 10 minutes.  Remove from baking sheet.  Sprinkle with sugar (optional). 

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Baking Mix Recipe

Old Fashion Fruit Cobbler

(15 – 18 Servings)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 4 cups fresh fruit, peeled and sliced
  • 1/4 cup margarine or butter, softened
  • 1/2 tsp. salt
  • 1 cup milk
  • 1 cup sugar
  • 3/4 cup cold water

Directions:

Preheat oven to 400°F. Grease a 13” x 9” pan.

Place fruit in bottom of pan. Combine baking mix, margarine or butter and salt until crumbly. Blend in milk. Pour over fruit and sprinkle with sugar. Pour water over sugar. Bake 30 – 40 minutes or until fruit is tender.

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Baking Mix Recipe

Impossible Taco Bake

(9 – 12 Servings)

Ingredients:

Casserole

  • 1/2 cup “JIFFY” Baking Mix
  • 1 lb. ground beef
  • 1/2 cup onion, chopped
  • 1 pkg. taco seasoning mix
  • 1 can (4.5 oz.) chopped green chilies, drained
  • 2 eggs
  • 1 cup milk

Topping Suggestions

  • cheddar cheese
  • tomatoes
  • sour cream
  • lettuce
  • black olives

Directions:

Preheat oven to 400°F. Grease a 9” pan.

Brown ground beef and onion; drain. Add taco seasoning and mix well. Spread mixture evenly in pan. Sprinkle chilies over mixture. In separate bowl, combine baking mix, eggs and milk. Mix until smooth. Pour over chilies. Bake 25 – 30 minutes. Cool before toppings are added.

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Baking Mix Recipe

Pistachio Muffins

(12 – 15 Muffins)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1 pkg. (3.4 oz) instant pistachio pudding and pie mix
  • 1/3 cup sugar
  • 3/4 cup milk
  • 2 eggs, slightly beaten
  • 1/4 cup oil
  • 1 tsp. almond extract
  • sugar (optional)
  • pistachio nuts, chopped (optional)

Directions:

Preheat oven to 350°F. Grease muffin pans or use paper baking cups.

Combine baking mix, pudding mix and sugar.  Add milk, eggs, oil and almond extract.  Blend well.  Fill muffin cups 2/3 full. Sprinkle sugar (optional) and nuts (optional) on top.  Bake 15 – 20 minutes.

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Baking Mix Recipe

Apple Crisp PKG

(9 – 12 Servings)

Ingredients:

  • 1/2 cup “JIFFY” Baking Mix
  • 1/3 cup brown sugar, firmly packed
  • 1/3 cup quick oats
  • 1/4 cup margarine or butter, softened
  • 6 cups apples, peeled and sliced
  • 1/4 cup sugar
  • 1/4 tsp. cinnamon

Directions:

Preheat oven to 350°F. 

Grease an 8” square pan.  Blend together baking mix, brown sugar, oats and margarine or butter until crumbly.  Set aside.  Combine apples, sugar and cinnamon.  Pour into pan.  Sprinkle with crumbled mixture and lightly press on top of apples.  Bake 35 – 40 minutes or until apples are tender.

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