78 baking mix homemade Recipes

  • Homemade Chocolate Chip Cookies
    gluten-free baking mix, table salt, baking soda and
    8 More
    gluten-free baking mix, table salt, baking soda, dry egg substitute, shortening, melted and cooled slightly, brown sugar (light, dark or mixed ), granulated sugar, flax powder, vanilla extract, artificial butter flavor extract (optional), enjoy life semi-sweet chocolate chips
    25 min, 11 ingredients
  • Homemade Chicken Pot Pie
    frozen vegetables, potatoes, boneless skinless chicken and
    5 More
    frozen vegetables, potatoes, boneless skinless chicken, onion, cream of chicken soup, jiffy baking mix, eggs, milk
    35 min, 8 ingredients
  • Hurry-Up Homemade Crescent Rolls
    active dry yeast, warm water (105o to 115o) and
    3 More
    active dry yeast, warm water (105o to 115o), all-purpose baking mix, sugar, all-purpose flour
    5 ingredients
  • The Master Mix (Homemade Bisquick Substitute)
    flour, sugar, powdered milk, salt, baking powder and
    1 More
    flour, sugar, powdered milk, salt, baking powder, shortening
    23 min, 6 ingredients
  • Homemade Chicken Pot Pie
    whole wheat flour or half each white flour and wheat, salt and
    16 More
    whole wheat flour or half each white flour and wheat, salt, baking powder, vegetable shortening, tap water, cooked, chopped chicken, frozen mixed vegetables, gravy, margarine or butter, chopped onion, chopped celery, all-purpose flour, homemade chicken broth, salt, pepper, poultry seasoning, salt or to taste
    30 min, 19 ingredients
  • Homemade Baguettes
    you will need : makes 2 large baguettes or 4-5 smaller lo... and
    30 More
    you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .
    30 min, 31 ingredients
  • Homemade Graham Crackers
    shortening, brown sugar, white sugar, flour, graham flour and
    5 More
    shortening, brown sugar, white sugar, flour, graham flour, baking soda, baking powder, salt, sour milk (mix 1 tbsp vinegar and milk to make 1 cup, let stand for 5 minutes), vanilla
    30 min, 10 ingredients
  • Homemade Pancake Mix
    king arthur unbleached all-purpose flour, baking powder and
    7 More
    king arthur unbleached all-purpose flour, baking powder, salt, shortening, pancake mix, sugar, milk, egg, lightly beaten
    30 min, 10 ingredients
  • Homemade Biscuit Mix ( Substitute / Copycat / Clone )
    all-purpose flour, powdered milk (non-fat dry milk) and
    5 More
    all-purpose flour, powdered milk (non-fat dry milk), baking powder, salt, shortening, biscuit mix, water
    35 min, 7 ingredients
  • Homemade Pancake Mix
    all purpose flour, whole wheat flour, sugar, baking powder and
    6 More
    all purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, flaxseed meal, milk, eggs, vanilla extract
    10 ingredients
  • Homemade Pancake Mix
    all-purpose flour, whole wheat flour, sugar, baking powder and
    7 More
    all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, egg, milk, egg, milk, ripe banana, mashed, blueberries
    25 min, 11 ingredients
  • Homemade Pancake Mix
    flour, baking powder, baking soda, salt
    20 min, 4 ingredients
  • Chicken Pot Pie (Using Soup or Sauce Mix) Chicken Pot Pie (Using Soup or Sauce Mix)
    non-fat powdered milk, cornstarch and
    9 More
    non-fat powdered milk, cornstarch, instant chicken bouillon, dried onion flakes, cold water, cooked chicken, cubed, frozen mixed vegetables, egg, milk, baking mix (such as bisquick or homemade version)
    40 min, 11 ingredients
  • Baked Bean Casserole Baked Bean Casserole
    baked beans (canned or homemade ), hot dog sausages and
    1 More
    baked beans (canned or homemade ), hot dog sausages, cornbread mix
    50 min, 3 ingredients
  • Hurry-Up Homemade Crescent Rolls Hurry-Up Homemade Crescent Rolls
    active dry yeast, warm water (105-115), baking mix, sugar and
    1 More
    active dry yeast, warm water (105-115), baking mix, sugar, all-purpose flour
    35 min, 5 ingredients
  • Baked Risotto with Roasted Vegetables Baked Risotto with Roasted Vegetables
    roasted winter vegetables, extra-virgin olive oil and
    8 More
    roasted winter vegetables, extra-virgin olive oil, onion, finely chopped, arborio rice, dry white wine, water, homemade or packaged organic chicken broth, or a mix, kosher salt, freshly ground black pepper, unsalted butter, freshly grated parmigiano-reggiano cheese , plus more for garnish
    10 ingredients
  • Homemade Pita Homemade Pita
    instant yeast (2 1/2 tsp, or 4 oz), honey and
    26 More
    instant yeast (2 1/2 tsp, or 4 oz), honey, warm water (divided ), bread flour (plus additional for dusting the work surface), whole wheat flour, kosher salt, extra virgin olive oil, cornmeal for sprinkling the baking pans, special equipment : baking pans or cookie sheets, pizza stone (optional), makes eight 6-7 inch pitas, procedure, combine the two flours in a medium bowl., whisk in 1/2 cup of the flour mixture and keep whisking until the mixture is very smooth. cover with plastic wrap and let sit in a warm place for 45 minutes to an hour, or until doubled and bubbly., stir the salt into the remaining flour mixture ., mix in the remaining flour , 3/4 cup water, and olive oil. stir until a shaggy dough forms., turn out dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic., lightly spray a large, clean bowl with cooking spray (or coat with olive oil). place the dough in the bowl and turn to coat in the oil. let sit in a warm spot for at least an hour, or until the dough has doubled in size., punch down the dough (it s fun) and cut into 8 fairly even pieces., lightly flour a work surface ., roll each dough piece into a ball between your hands. flatten 1 of the dough balls , then roll out on your floured work surface to 6-7 inches in diameter. transfer the pita to the cornmeal-dusted baking sheet. repeat with each dough ball., let the dough rest, loosely covered with a clean kitchen towel, for 30 minutes., if you are baking your pita on a pizza stone , place the stone on the oven floor, and remove the middle oven rack (move the second oven rack to the top position, out of the way). if you don tsp have pizza stone, remove the top oven rack, and place the second rack in the lower middle position., preheat the oven to 500of., transfer the pitas , two at a time, to the pizza stone or oven rack. bake for 2 minutes on 1 side, gently flip with tongs or a long spatula, and bake on the other for 1 minute., pita to a cooling rack. cool for 1-2 minutes, then stack to keep warm.
    2 min, 28 ingredients
  • Homemade Pancake Mix Homemade Pancake Mix
    king arthur unbleached all-purpose flour and
    12 More
    king arthur unbleached all-purpose flour, king arthur premium 100% whole wheat flour, sugar, baking powder, baking soda, egg, milk, egg, milk, ripe banana, mashed, blueberries
    25 min, 13 ingredients




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