Everyday Baking Mix

Tuesday, January 12, 2010

Generally, as a rule, I am not a mix person. I've just found that making from scratch really doesn't take THAT much more time and effort than does scratch baking. That said, a couple years ago, I discovered a recipe for Everyday Baking Mix in Martha Stewart's Everyday Food (Issue 51, April 2008). It caught my eye as did the recipes that followed using the mix. I was intrigued and decided to give it (and the Fig Clafouti) a whirl. I actually thought that Martha was going to regularly add to the recipes that could be made with the mix. Well, never again has a recipe featuring the mix appeared and although only 3 recipes used the mix, they are good enough that I try to keep this on hand in my pantry.

Everyday Baking Mix
(Printable Version)

Makes 9 cups
6 cups all-purpose flour, spooned and leveled
3 cups sugar
2 tablespoons baking powder
1 tablespoon salt
In a large bowl, whisk together flour, sugar, baking powder, and salt. Store in an airtight container at room temperature up to 3 months. Whisk before using.

Fig Clafouti
(Printable Version)

2 Tbsp unsalted butter, melted, plus more for baking dish
8 ounces dried mission figs, stems removed, coarsely chopped
1-1/4 c Everyday Baking Mix, spooned and leveled
3 large eggs
1 c half-and-half
Confectioners’ sugar, for dusting

Preheat oven to 350°F. Butter a 9-inch pie or a shallow 1-quart baking dish. In a small bowl, toss figs with ¼ cup baking mix and set aside. In a large bowl, whisk together eggs, half-and-half, butter and remaining cup baking mix. Add fig mixture; stir just to combine. Transfer to prepared baking dish. Place on rimmed baking sheet. Bake until center of clafouti is set, 35-40 minutes. Let cool to warm. Dust with confectioners’ sugar before serving.

Variations are endless with this recipe. Some of our favorites are the additon of mini-chocolate chips & dried cherries, walnuts & dried cranberries, butterscotch chips & pecans and the list could go on....

Chewy Oatmeal Blondies
(Printable Version)

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup packed light-brown sugar
1 large egg
1-1/2 cups Everyday Baking Mix, spooned and leveled
1 cup old-fashioned rolled oats (not quick-cooking)

Preheat oven to 350°F. Brush an 8-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add Baking Mix; mix just until combined. Mix in 3/4 cup oats. Pour batter into prepared pan.
Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30minutes. Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.

Jam Sandwich Cookies
(Printable Version)

Makes 18
4 cups Everyday Baking Mix, spooned and leveled
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/2 cup whole milk
3/4 cup seedless jam or jelly

Preheat oven to 350°F. 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 dough forms. Drop dough by heaping tablespoons onto sheets, 4 inches apart. (You will fit about 9 cookies to a sheet; bake in two batches to make a total of 36 cookies.) Bake until cookies begin to turn golden but center is still pale, 12 to 14 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely. Spread flat side of half the cookies with 2 teaspoons jam each; sandwich with remaining cookies.

Sharing today at my favorite Tuesday Foodie spots. Thanks to Jen, Lisa & Cole from Tempt Your Tummy Tuesday, Tasty Tuesday, and Tuesdays at the Table. Be sure to visit these great blogs and see all the great recipes posted.