Tag: Breads

Vegetarian Corn Muffin Mix Recipe

Dilly Cornbread

(6 – 9 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 1 tsp. dill weed
  • 1/2 tsp. poppy seed
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease an 8” square pan.

Prepare muffin mix as directed on package. Stir in dill weed and poppy seed. Pour into pan. Bake 15 – 20 minutes.

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Pizza Crust Mix Recipe

Crazee Bread Sticks

(20 – 24 Sticks)

Ingredients:

  • 3 pkgs. “JIFFY” Pizza Crust Mix
  • 1-1/2 cups warm water (80°F to 90°F)
  • 1/2 cup margarine or butter, melted
  • corn meal
  • Parmesan cheese, grated
  • garlic salt
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Pizza Crust Mix

Directions:

Preheat oven to 425°F. Grease baking sheet and sprinkle with cornmeal.

Combine pizza crust mix and warm water. Mix well. Set aside to rise in a warm place, approximately 5 minutes. On floured surface, knead 4 or 5 times, until dough becomes easy to handle. Divide dough into balls. Roll each ball into 4” sticks. Twist each stick and place about 1” apart on baking sheet. Bake 10 – 12 minutes. Brush with margarine or butter. Sprinkle with cheese and garlic salt.

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Pizza Crust Mix Recipe

Chili Cheese Bread

(12 Slices)

Ingredients:

  • 2 pkgs. “JIFFY” Pizza Crust Mix
  • 1 Tbsp. chili powder
  • 1/2 cup warm tomato juice
  • 1/2 cup warm water, (80°F to 90°F)
  • 2 cups sharp cheddar cheese, finely shredded
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Pizza Crust Mix

Directions:

Preheat oven to 375°F. Grease a loaf pan.

Combine ingredients. Let stand for 10 minutes in warm place. On floured surface, knead three times. Form into a loaf and put into pan. Bake 30 – 35 minutes or until lightly browned.

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Vegetarian Corn Muffin Mix Recipe

Corn Cake

(12 – 15 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix
    or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 2 eggs
  • 3/4 cup milk
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Vegetarian Corn Muffin Mix
Corn Muffin Mix
Golden Yellow Cake Mix

Directions:

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

Combine ingredients. Beat for 3 minutes. Pour into pan. Bake 20 – 25 minutes.

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Chocolate Muffin Mix Recipe

Chocolate Peanut Butter Muffins

(6 – 8 Muffins)

Ingredients:

  • 1 pkg. “JIFFY” Chocolate Muffin Mix
  • 3 Tbsp. instant chocolate pudding mix
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup chocolate chips
  • 1/2 cup peanut butter chips
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Chocolate Muffin Mix

Directions:

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

Combine muffin mix, pudding mix, egg and milk. Stir in chocolate chips and peanut butter chips. Fill muffin cups 1/2 full. Bake 14 – 16 minutes.

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Buttermilk Biscuit Mix Recipe

Country Biscuits

(12 – 14 Biscuits)

Ingredients:

  • 2 pkgs. “JIFFY” Buttermilk Biscuit Mix
  • 2/3 cup wheat germ
  • 1 Tbsp. flour
  • 1 can (12 oz.) low fat evaporated milk
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Buttermilk Biscuit Mix

Directions:

Preheat oven to 450°F.

Combine biscuit mix, wheat germ and flour. Stir in milk to make a soft dough. On floured surface, knead about 10 times. Roll out to 1/2” thick. Using a 2-1/2” cutter, cut biscuits and place on ungreased baking sheet. Bake 8 – 10 minutes.

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Banana Muffin Mix Recipe

Banana Muffin Bread

(1 Loaf)

Ingredients:

  • 1 pkg. “JIFFY” Banana Muffin Mix
  • 2 Tbsp. instant vanilla pudding mix
  • 2 Tbsp. margarine or butter, softened
  • 1 egg
  • 1/3 cup milk
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Banana Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 7-1/2” x 3-1/2” loaf pan.

Combine muffin mix, pudding mix and margarine or butter. Stir with fork until crumbly. Add egg and milk; stir until just combined. Bake 30 – 35 minutes. Remove from pan and cool.

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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

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

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

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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Apple Cinnamon Muffin Mix Recipe

Apple Raisin Muffins

(6 – 8 Muffins)

Ingredients:

  • 1 pkg. “JIFFY” Apple Cinnamon Muffin Mix
  • 1 cup apples, peeled and grated
  • 1/2 cup raisins
  • 2 Tbsp. milk
  • 1 egg
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Apple Cinnamon Muffin Mix

Directions:

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

Mix all ingredients together until blended. Fill muffin cups 2/3 full. Bake 20 – 25 minutes

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Apple Cinnamon Muffin Mix Recipe

Apple Cinnamon Cheesecake Muffins

(16 – 18 Muffins)

Ingredients:

Muffins

  • 2 pkgs. “JIFFY” Apple Cinnamon Muffin Mix
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup applesauce
  • 1/2 cup nuts, chopped

Filling

  • 1/4 cup sugar
  • 1 pkg. (8 oz.) cream cheese
  • 1 egg
  • 1 tsp. vanilla extract
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Apple Cinnamon Muffin Mix

Directions:

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

For filling, cream sugar and cream cheese. Add egg and vanilla. Blend well and set aside. For muffins, combine eggs, milk and applesauce. Stir in muffin mix. Fill muffin cups 1/2 full. Add 1 tablespoon of filling. Cover with remaining batter. Top with nuts. Bake 15 – 18 minutes.

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Vegetarian Corn Muffin Mix Recipe

Corny Bread

(6 – 9 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 1 can (8-3/4 oz.) whole kernel corn, drained
  • 1 Tbsp. pimiento, chopped
  • 1 Tbsp. hot peppers, chopped
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

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

Combine ingredients.  Blend well.  Pour into pan.  Bake 20 – 25 minutes.

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"JIFFY" Cornbread Stuffing

"JIFFY" Cornbread Stuffing

(9 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 3 eggs
  • 1/3 cup milk
  • 5 strips bacon
  • 8 oz. breakfast sausage
  • 1/4 cup margarine or butter
  • 3/4 cup celery, chopped
  • 3/4 cup onion, chopped
  • 2 cups fresh mushrooms, chopped
  • 1 can (14.5 oz.) chicken broth
  • 1-1/2 tsp. sage
  • 1 tsp. garlic powder
  • 1 tsp. thyme
  • 1 tsp. pepper
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Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease an 8” square pan.

Combine muffin mix, 1 egg and milk. Bake as directed on package. Reduce heat to 350°F. Crumble cornbread on baking sheet and bake for an additional 5 minutes or let set out to dry. Cook bacon; let cool. Brown sausage. In separate pan, melt margarine or butter. Add celery, onions and mushrooms; sauté. In separate bowl, combine 2 eggs, broth, sage, garlic powder, thyme and pepper. Blend well. Stir in bacon, sausage and vegetable mixture. Fold in cornbread. Spread in a greased 8” square pan and cover with foil. Bake 25 – 30 minutes. Remove foil covering and bake an additional 10 minutes.

 Variation: For a dryer stuffing use only 1 cup of chicken broth.

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Corn Muffin Mix Recipe

Corn Muffins

(Yield 6 – 8 Muffins Depending on Size)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
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Corn Muffin Mix

Directions:

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

BLEND ingredients.  Batter will be slightly lumpy.  (For maximum crown on muffins let batter rest for 3 or 4 minutes, stir lightly before filling cups.) 

FILL muffin cups 2/3 full. 

BAKE 15 – 20 minutes or until golden brown.

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Blueberry Muffin Mix Recipe

Yummy Blueberry Muffins

(12 – 15 Muffins)

Ingredients:

  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 4 oz. cream cheese
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp. vanilla extract
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Blueberry Muffin Mix

Directions:

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

Cut cream cheese into muffin mix. Add eggs, milk and vanilla. Blend well. Fill muffin cups 2/3 full. Bake 15-18 minutes.

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Vegetarian Corn Muffin Mix Recipe

Jalapeño Cornbread

(6 – 9 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Vegetarian Corn Muffin Mix or
    2 pkgs. “JIFFY” Corn Muffin Mix
  • 3 eggs
  • 3/4 cup buttermilk
  • 1/2 cup sour cream
  • 4 jalapeño peppers, cored and diced
  • 1 small red pepper, diced
  • 1/4 cup margarine or butter, melted
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease a 9” square pan or a 10” cast iron skillet preheated in the oven.

Combine all ingredients. Blend well. Pour into pan or skillet. Bake 25 – 30 minutes.

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Vegetarian Corn Muffin Mix Recipe

Vegetarian Corn Muffins

(Yield 6 – 8 Muffins Depending on Size)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix
  • 1 egg*
  • 1/3 cup milk*
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Vegetarian Corn Muffin Mix

Directions:

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

BLEND ingredients.  Batter will be slightly lumpy.  (For maximum crown on muffins let batter rest for 3 or 4 minutes, stir lightly before filling cups.)

FILL muffin cups 2/3 full. 

BAKE 15 – 20 minutes or until golden brown. 

*Substitutes may be used.  See side panel for alternatives.

VEGETARIAN INGREDIENT ALTERNATIVES

Egg Substitutes:
1/2 banana, mashed
1 tsp. soy flour
1 tsp. flax seed, ground
1/4 cup white beans, pureed

Milk Substitutes:
Soy milk and Almond milk

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Cinnamon Donut Holes

Cinnamon Donut Holes

(30 – 36 Donuts)

Ingredients:

Donuts

  • 1-3/4 cups “JIFFY” Buttermilk Pancake & Waffle Mix
  • 2 Tbsp. sugar
  • 1/3 cup water
  • 1 egg

Coating

  • 3/4 cup sugar
  • 1-1/2 tsp. cinnamon
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Buttermilk Pancake & Waffle Mix

Directions:

Heat 1” of oil in an electric fry pan or skillet to 375°F.

Combine donut ingredients. Stir until moistened. Carefully drop by teaspoon into hot oil. Brown on both sides and drain on paper towel. For coating, combine ingredients in a plastic or paper bag. Add a few warm donuts at a time and shake to coat.

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Corn Muffin Mix Recipe

Spicy Black-Eyed Pea Cornbread

(12 – 15 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Corn Muffin Mix
  • 1 lb spicy pork sausage meat
  • 1 medium yellow onion, peeled and chopped
  • 2 eggs
  • 1 cup buttermilk
  • 1/3 cup oil
  • 1 pkg. (8 oz) cheddar cheese, shredded
  • 1 can (15 oz) black-eyed peas, drained
  • 3/4 cup cream style corn
  • 1/2 cup canned green chilies, chopped
  • 1/2 cup canned pickled jalapeños, chopped and drained
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Corn Muffin Mix

Directions:

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

Break sausage into chunks and brown over medium heat. Add onions; break up sausage until meat is lightly browned and cooked thoroughly, about 10 minutes. Drain on a paper towel. In separate bowl, beat eggs, buttermilk and oil. Add muffin mix, stirring until mixture is just moistened. Batter will be lumpy. Stir in meat mixture, cheese, peas, corn, chilies and jalapeños. Pour batter into pan. Bake 50 – 60 minutes or until lightly browned. Cool 10 minutes.

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Pizza Crust Mix Recipe

Pizza Crust PKG

(One 12" or 14" Crust)

Ingredients:

  • 1 pkg. “JIFFY” Pizza Crust Mix
  • 1/2 cup warm water (80°F to 90°F)
  • Assorted toppings (prepare and set aside)
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Pizza Crust Mix

Directions:

Preheat oven to 425°F.

BLEND pizza crust mix and water to a soft dough.

COVER and let stand for 5 minutes in a warm place.

KNEAD several times on a floured surface.

GREASE 12″ or 14″ pan. Grease fingers and press dough on bottom and sides of pan. Dough may be shaped into a 14″ x 10″ rectangle on 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

Cream Cheese Biscuits

(10 – 12 Biscuits)

Ingredients:

  • 2-1/2 cups “JIFFY” Baking Mix
  • 2 oz. cream cheese, cold
  • 2 Tbsp. butter, cold
  • 3/4 cup milk

Directions:

Preheat oven to 450°F. Line a baking sheet with parchment paper.

Cut cream cheese and butter into baking mix with pastry cutter. Add milk. Mix by hand until just combined. On floured surface, knead 2 – 3 times. Roll or pat out to 3/4” thick rectangle. Cut into squares. Place on baking sheet. Bake 10 – 12 minutes or until lightly browned.

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Banana Muffin Mix Recipe

Tropical Banana Bread

(3 Small Loaves or 1 Large Loaf)

Ingredients:

  • 2 pkgs. “JIFFY” Banana Muffin Mix
  • 2 eggs
  • 1 cup banana, mashed
  • 1 tsp. vanilla extract
  • 3 Tbsp. instant vanilla pudding mix
  • 1 cup flaked coconut
  • 1 jar (3 oz) macadamia nuts, chopped
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Banana Muffin Mix

Directions:

Preheat oven to 350°F. Grease three 5-1/2” x 3” loaf pans or one 9” x 5” loaf pan.

Combine eggs, bananas, and vanilla. In separate bowl, combine muffin mixes, pudding mix and coconut. Add banana mixture and blend well. Fold in macadamia nuts. For small loaf pan, bake 35 – 40 minutes. For large loaf pan, bake 60 – 65 minutes.

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Baking Mix Recipe

Cinnamon Rolls

(12 – 15 Rolls)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 3 oz cream cheese, softened
  • 2 Tbsp. sugar
  • 1/2 cup milk
  • 1/4 cup margarine or butter, softened
  • 2 tsp. cinnamon
  • 1/3 cup sugar
  • 1/4 cup corn syrup

Directions:

Preheat oven to 425°F. 

Grease an 8” square pan.  Blend baking mix, cream cheese and 2 tablespoons sugar until crumbly.  Add milk to form soft dough.  On floured surface, knead 2 – 3 times.  Roll or pat out to 15” x 8” rectangle.  Spread with margarine or butter.  Sprinkle cinnamon and sugar on top.  Drizzle with corn syrup.  Roll up and slice.  Place in pan.  Bake 15 – 20 minutes.

 

Optional:  Frost while still warm.

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Pizza Crust Mix Recipe

Twisted Cinnamon Sticks

(20 – 24 Sticks)

Ingredients:

Crust

  • 2 pkgs. “JIFFY” Pizza Crust Mix
  • 1 tsp. cinnamon
  • 2 Tbsp. brown sugar, firmly packed
  • 1/2 cup sour cream
  • 1/2 cup warm water (80°F to 90°F)

Filling

  • 1/4 cup margarine or butter, melted
  • 1/2 cup brown sugar, firmly packed
  • 4 tsp. cinnamon

Dipping Sauce

  • 1 cup powdered sugar
  • 4 tsp. light corn syrup
  • 1/4 cup milk
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Pizza Crust Mix

Directions:

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

For crust, combine pizza crust mix, cinnamon and brown sugar. Stir in sour cream and water. Place in greased bowl. Cover and let rise for about 1 hour or until dough doubles in size. On floured surface, roll out to a 24″ x 6″ rectangle. For filling, spread margarine or butter on dough. Combine brown sugar and cinnamon. Sprinkle over margarine or butter. Let stand for 5 minutes. Cut into six 1″ strips. Fold strips in half and twist. Place on baking sheet. Bake 12 – 15 minutes. For dipping sauce, whip all ingredients together.

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"JIFFY" Tortillas

"JIFFY" Tortillas

(15 – 18 Tortillas)

Ingredients:

  • 3 cups “JIFFY” Baking Mix
  • 1/2 cup flour
  • 1 Tbsp. vegetable shortening
  • 1-1/4 cups warm water

Directions:

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

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.  Store leftovers in plastic storage bag in refrigerator.

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Bacon Skillet Cornbread

Bacon Skillet Cornbread

(10 – 12 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Corn Muffin Mix
  • 1 lb bacon
  • 2 eggs
  • 1 cup sour cream
  • 1 can (14.5 oz) cream corn
  • 1 can (4 oz) chopped green chilies
  • 2 cups Mexican Style cheese, shredded and divided
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Corn Muffin Mix

Directions:

Preheat oven to 375°F.

Fry bacon until browned and crisp.  Remove and drain on paper towels.  Allow grease to cool slightly; reserve 1/2 cup and discard remaining grease.  When bacon is cool to the touch, crumble and sprinkle in a 12” cast iron skillet along with reserved grease.  In bowl, combine muffin mix, eggs, sour cream, corn, chilies and 1 cup cheese.  Pour over bacon.  Do not stir.  Top with remaining cheese.  Bake 38 – 42 minutes or until edges are crispy and middle is firm.  Cool for 10 minutes.  Serve in skillet.

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Pumpkin Bread

Pumpkin Bread

(1 Loaf)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1/3 cup oil
  • 1-2/3 cups sugar
  • 1 Tbsp. pumpkin pie spice
  • 2 eggs
  • 1 can (15 oz.) pumpkin
  • 1/3 cup nuts, chopped (optional)

Directions:

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

Combine oil, sugar and spice.  Add eggs, pumpkin and baking mix.  Blend well.  Fold in nuts (optional).  Pour into pan.  Bake 65 – 75 minutes or until toothpick inserted in center comes out clean.  Remove from pan immediately.  Cool on rack before slicing.

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Skillet Cornbread

Skillet Cornbread

(8 – 10 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Vegetarian Corn Muffin Mix or
    2 pkgs. “JIFFY” Corn Muffin Mix
  • 2/3 cup milk
  • 2 eggs
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F.  Preheat a 10” cast iron skillet in the oven.

Combine ingredients.  Batter will be slightly lumpy.  Grease skillet.  Pour batter into skillet.  Bake 18 – 23 minutes.  Cool 10 minutes.  Invert on serving plate.

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Baking Mix Recipe

Banana Nut Bread

(1 Loaf)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 3/4 cup sugar
  • 1/4 cup shortening
  • 2 eggs
  • 1 cup ripe banana, mashed
  • 1/3 cup nuts, chopped

Directions:

Preheat oven to 350°F.

Grease a 9” x 5” loaf pan.  Cream sugar and shortening.  Add remaining ingredients.  Mix until blended.  Pour into pan.  Bake 50 – 55 minutes.  Cool slightly before removing from pan.

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Cheese Biscuits

Cheese Biscuits

(18 – 20 Biscuits)

Ingredients:

Dough

  • 2 cups “JIFFY” Baking Mix
  • 2/3 cup milk
  • 2/3 cup cheddar cheese, shredded

Coating

  • 1/4 cup margarine or butter, melted
  • 1 tsp. garlic powder or fresh garlic, crushed

Directions:

Preheat oven to 450°F.  Lightly grease a baking sheet.

Combine coating ingredients.  Set aside.  In separate bowl, combine dough ingredients.  Blend well.  Drop by heaping tablespoon baking sheet.  Bake 8 – 10 minutes.  Brush with coating.

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Blueberry Lemon Biscotti

Blueberry Lemon Biscotti

(32 – 34 Pieces)

Ingredients:

  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 1/4 cup instant lemon puddng mix
  • 1/4 cup flour
  • 1/4 cup margarine or butter, softened
  • 2 eggs
  • white chocolate (optional)
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Blueberry Muffin Mix

Directions:

Preheat oven to 375°F. Line baking sheet with parchment paper.

Combine muffin mixes, pudding mix, flour and margarine or butter. Add eggs and stir until blended. Divide in half and form each into 12” long by 2” wide strip. Place on baking sheet. Bake 20 – 25 minutes. Cool completely. On cutting board, cut diagonally into 3/4” thick strips. Place on sides on a parchment lined baking sheet. Bake an additional 7 – 10 minutes. Cool. Melt white chocolate and spread on tops (optional).

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Blueberry Muffin Mix Recipe

Blueberry French Toast Bread Pudding

(9 – 12 Servings)

Ingredients:

Muffins

  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 2 eggs
  • 1/2 cup milk

Custard

  • 3-1/2 cups half and half
  • 4 eggs
  • 3 egg yolks
  • 1/4 cup brown sugar, firmly packed
  • 1/2 cup maple syrup
  • 1/2 cup pecans, chopped and toasted
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Blueberry Muffin Mix

Directions:

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

Prepare muffins as directed on package.    Bake 13 – 15 minutes. Cool completely and cut each into 8 pieces. Reduce oven temperature to 325°F. Grease a 9” square pan. Place muffin pieces in bottom of pan and set aside. For custard, heat half and half in sauce pan, just until boiling. Remove from heat. In separate bowl, whisk eggs, egg yolks, brown sugar and syrup. Whisk into half and half until blended. Pour over muffin pieces, pressing down to submerge all pieces. Let stand for 15 minutes. Sprinkle pecans over top. Bake 45 – 50 minutes or until firm. Serve warm with maple syrup. Sprinkle bacon over top (optional).

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Pizza Crust Mix Recipe

Savory Pizza Squares

(12 – 15 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Pizza Crust Mix
  • 1 Tbsp. minced onion
  • 1 tsp. ground basil
  • 1/2 tsp. ground oregano
  • 1/4 tsp. ground sage
  • 1/4 tsp. garlic powder
  • 1/2 cup warm water
  • 1 Tbsp. olive oil

Topping

  • 1 can (8 oz.) pizza sauce
  • 1-1/2 cups ham, fully cooked, chopped
  • 1-1/2 cup Mozzarella cheese, shredded
  • 1/2 cup ripe olives, chopped
  • 1/3 cup fresh parsley, minced
  • 3 Tbsp. olive oil
  • 1/8 tsp. garlic powder
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Pizza Crust Mix

Directions:

Preheat oven to 375°F. Grease a 13” x 9” pan.

For crust, combine pizza crust mix and spices. Add water and oil. Blend well. Press into bottom of pan. Bake 8 – 10 minutes. For topping, spread sauce over crust. Combine remaining ingredients. Sprinkle over sauce. Bake an additional 20 – 30 minutes or until lightly browned.

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Buttermilk Biscuit Mix Recipe

Rolled Biscuits

(5 – 6 Biscuits)

Ingredients:

  • 1 pkg. “JIFFY” Buttermilk Biscuit Mix
  • 1/2 cup water
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Buttermilk Biscuit Mix

Directions:

Preheat oven to 450°F. 

BLEND biscuit mix and water to a soft dough.

TURN dough onto lightly floured surface, knead 2 – 3 times.

ROLL or pat out to 1/2” thick. 

CUT with 2-1/2” floured cutter and place on ungreased baking sheet. 

BAKE 10 – 12 minutes

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

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Lemon Blueberry Muffin Bread

Lemon Blueberry Muffin Bread

(1 Loaf)

Ingredients:

Bread

  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 1/2 cup flour
  • 1 tsp. lemon zest
  • 3 eggs
  • 1/2 cup heavy whipping cream
  • 1 tsp. vanilla extract
  • 1/4 cup margarine or butter, melted

Glaze

  • 1 cup powdered sugar
  • 2 Tbsp. margarine or butter, melted
  • 1 Tbsp. lemon juice
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Blueberry Muffin Mix

Directions:

Preheat oven to 325°F. Grease a 9” x 5” loaf pan.

For bread, combine muffin mixes, flour and lemon zest. In separate bowl, whisk eggs, cream, vanilla and margarine or butter. Add to muffin mixture until combined. Pour into pan. Bake 48 – 52 minutes or until toothpick inserted in center comes out clean. Cool in pan for 2 – 3 minutes. Remove bread from pan and place on wire rack. For glaze, combine ingredients until smooth. Drizzle over bread.

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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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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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Blueberry Muffin Mix Recipe

Blueberry Muffins

(Yield 5 – 8 Muffins Depending on Size)

Ingredients:

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

Directions:

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

BLEND ingredients.  Batter will be slightly lumpy.   

FILL muffin cups 2/3 full. 

BAKE 13 – 15 minutes or until lightly browned.

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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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Buttermilk Biscuit Mix Recipe

Banana Nut Bread BMB

(1 Loaf)

Ingredients:

  • 1 pkg. “JIFFY” Buttermilk Biscuit Mix
  • 3/4 cup sugar
  • 1/4 cup margarine or butter, softened
  • 2 eggs
  • 1 cup ripe banana, mashed
  • 1/3 cup nuts, chopped
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Buttermilk Biscuit Mix

Directions:

Preheat oven to 350°F.  Grease a 9” x 5” loaf pan. Cream sugar and margarine or butter.  Add remaining ingredients.  Mix until blended.  Pour batter into pan.  Bake 50 – 55 minutes.  Cool slightly before removing from pan.

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Banana Muffin Mix Recipe

Banana Muffins

(5 – 8 Muffins Depending on Size)

Ingredients:

  • 1 pkg. “JIFFY” Banana Muffin Mix
  • 1 egg
  • 1/3 cup milk
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Banana Muffin Mix

Directions:

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

BLEND ingredients.  Batter will be slightly lumpy. 

FILL muffin cups 2/3 full. 

BAKE 13 – 15 minutes or until lightly browned.

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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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Vegetarian Corn Muffin Mix Recipe

Vegetarian Cornbread (Johnny Cake)

(9 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk*
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Vegetarian Corn Muffin Mix

Directions:

Preheat oven to 400°F.

Grease an 8″ square pan.  Combine ingredients.  Batter will be slightly lumpy.  Pour into pan.  Bake 20 – 25 minutes.

VEGETARIAN INGREDIENT ALTERNATIVES

Egg Substitutes:
1/2 banana, mashed
1 tsp. soy flour
1 tsp. flax seed, ground
1/4 cup white beans, pureed

Milk Substitutes:
Soy milk and Almond milk

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Apple Cinnamon Muffin Mix Recipe

Apple Cinnamon Muffins

(Yield 5 – 8 Muffins)

Ingredients:

  • 1 pkg. “JIFFY” Apple Cinnamon Muffin Mix
  • 1 egg
  • 1/4 cup milk
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Apple Cinnamon Muffin Mix

Directions:

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

BLEND ingredients.  Batter will be slightly lumpy.   

FILL muffin cups 2/3 full. 

BAKE 13 – 15 minutes or until lightly browned.

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Vegetarian Corn Muffin Mix Recipe

Fresh Blueberry Corn Muffins

(15 – 18 Muffins)

Ingredients:

  • 2 pkgs. “JIFFY” Vegetarian Corn Muffin Mix or
    2 pkgs. “JIFFY” Corn Muffin Mix
  • 2 eggs
  • 3/4 cup sour cream
  • 1/4 cup milk
  • 1/4 cup sugar
  • 1-1/2 cups fresh blueberries
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

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

Combine muffin mixes, eggs, sour cream, milk and sugar until blended. Fold in blueberries. Fill muffin cups 2/3 full. Bake 18 – 23 minutes. Cool on wire rack for 10 minutes before removing muffins from pan.

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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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Chocolate Muffin Mix Recipe

Chocolate Muffins

(5 – 8 Muffins Depending on Size)

Ingredients:

  • 1 pkg. “JIFFY” Chocolate Muffin Mix
  • 1 egg
  • 1/4 cup Milk
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Chocolate Muffin Mix

Directions:

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

BLEND ingredients.  Batter will be thin and pour easily*.

FILL muffin cups 2/3 full.

BAKE 11-13 minutes or until toothpick inserted in center comes out clean.

*For extra moist muffins use 2 Tbsp. oil.

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Vegetarian Corn Muffin Mix Recipe

Broccoli Cornbread

(12 – 15 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Vegetarian Corn Muffin Mix or
    2 pkgs. “JIFFY” Corn Muffin Mix
  • 2 Tbsp. margarine or butter
  • 1 medium onion, chopped
  • 4 eggs
  • 2 cups fresh or frozen broccoli (thawed), chopped
  • 1 cup cottage cheese
  • 1/4 cup milk
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

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

Melt margarine or butter in a skillet.  Add onion; sauté until tender.  Do not brown.  In separate bowl, combine onions with remaining ingredients.  Blend well.  Pour into pan.  Bake 40 – 45 minutes.

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