Category Archives: Baking Mixes

Easy Recipe – Strawberry Pie

Since spring is finally here, sort of (it snowed here in Denver on Easter day, sigh), I thought I would share one of my favorite strawberry recipes with you. It is a pretty easy recipe that does not even require any baking. Start to finish, it takes about 20 minutes. As I do at my baking site, I am going to share with you here the story behind the recipe.

Cream Cheese Strawberry Pie

Strawberries are my favorite fruit. I always have them around when they come into season in the spring. It always brings back memories of going to pick berries with my family in the summer. We would all pile in the car with buckets and ice cream pails, eager to taste fresh summer berries. We would go to one of the nearby berry farms that had acres and acres of berries. I remember it seemed so huge to me as a kid and I could not believe how many rows upon rows upon rows there were. All of us kids of course ended up eating just as many berries as we picked. There is nothing that has quite as much flavor as a strawberry fresh from the field, warm with sunshine. Makes me want to go hunt down a local berry farm so I can share that memory with my daughter!

  • # 1 package (8 ounces) strawberry flavored cream cheese
  • # 1 package (3.4 ounces) vanilla flavored pudding
  • # 2 cups cold milk
  • # 1 (6 ounce) ready-to-use graham cracker pie crust
  • # 1 pint of strawberries

Prepare the vanilla pudding according to the package directions. (Put the pudding mix and the milk into a bowl and whisk together for 2 minutes.) Allow it to set for 5 minutes. I usually use this time to start washing and cutting the strawberries. I typically just cut them in half for this recipe. Once the pudding has set, place the cream cheese in a medium sized bowl and mix with an electric mixer for 30 seconds at low speed. Add the pudding to the cream cheese and mix for about one minute on low speed. Put the mixture into the pie crust and put it in the refrigerator for 10 minutes. Continue washing and cutting the strawberries while the pie is in the refrigerator. Place the strawberries on top of the pie. Store any leftovers in the refrigerator.

Enjoy your spring (and your berry picking adventures)!

Happy Baking!

With a passion for baking and anything sweet, Jill Seader enjoys sharing her baking recipes and stories . She also invites you to share your own stories and recipes on her site.

Happy Baking!

Homemade Cornmeal Master Mix

This recipe is great for corn bread, cornmeal muffins, tortillas and much more. Recipes are included below the master mix recipe.

Basic Recipe

4 cups corn meal
4 cups all purpose, sifted flour
1 1/2 cups nonfat dry milk
1/4 cup baking powder
1 Tablespoon salt (optional)
1 1/2 cups shortening

Sift the dry ingredients together three times in a large bowl or on a sheet of paper. Cut in shortening until well mixed. Place in a glass jar or tin with a tight lid.

Recipes

Quick Corn Meal Muffins
1 egg
2/3 cup water
2 1/4 cups mix

Grease muffins pans and set oven at 425. Beat egg in bowl. Put in mix and water and stir just enough to moisten. about 17 strokes) Fill muffin pans 2/3 full. Bake about 20 minutes.

Quick Corn Bread
4 1/2 cups mix
1 1/3 cups water
2 eggs

Set oven at 425 and grease an 8 inch square pan. Beat eggs in a bowl. Add the mix and the water. Beat just enough to moisten. Pour into greased pan and bake about 25 minutes.

Quick corn Meal Drop Biscuits

Set oven at 425 and grease a baking sheet. Put 2 cups mix in a bowl and stir in about 1/2 cup water to make a soft dough. Drop by tablespoonfuls onto greased sheet. Bake for 12 minutes.

Corn Meal Crackers
2 cups corn meal mix
4-5 tablespoons water
1/3 cup grated Parmesan cheese (packed)
Poppy seeds

Set oven for 350. Combine mix and cheese and stir in water. Knead on lightly floured board. Roll thin (about 1/16″) and cut in 3″x5″ rectangles. Placed on ugreased cookie sheet. Prick with fork and sprinkle with poppy seed. Bake for 10-12 minutes. then can be reheated in oven for later crisping.

Corn Chips
1 1/4 cups corn meal mix
2 tablespoons vegetable oil
1 teaspoon seasoning salt
1 teaspoon chili powder
1 cup hot water

Measure cornmeal, vegetable oil and seasonings into bowl. Stir in 1 cup hot water. Line baking sheet with foil. Oil the foil and then spread corn meal mixture thinly and evenly over pan. Bake at 325 30 minutes. Cut into small pieces, Salt and return. Chips will curl and dry out.

Corn Meal Griddle Cakes
2 cups mix
1/2 cup water
2 beaten eggs

Put mix in bowl and add other ingredients. Stir until moistened. Spoon onto hot griddle, turn when the bubbles begin forming.

Corn Meal Tortillas
3/4 cup enriched corn meal
1 1/4 cups sifted all purpose flour
2 tablespoons shortening
1 cup boiling water

combine corn meal, flour, and salt. Stir in shortening and boiling water, mixing well. Shape to form 12 balls. Roll out or press each ball between 2 sheets of waxed paper or pat out by hand to form a 5 inch circle. Bake on a hot lightly greased griddle until lightly browned on underside. Turn and bake on the other side.

Taco Shells
to make taco shell, place a cooked tortilla made from the previous recipe, in hot oil about 1 inch deep and fold over with forks or a pancake turner. Fry until crisp. Drain. Fill with favorite taco fillings.

Apple pie spice mix

You can buy apple pie spice mix in a store, and it does make throwing together a pie or muffins a bit easier, but why bother when you probably already have the necessary ingredients on hand.

-1/4 cup cinnamon
-2 tsp nutmeg
-1 tsp allspice
-1 tsp ground ginger

Mix together and store in airtight container.

Homemade Coffee Mixes

Great to mix up, and added to a coffee mug and chocolate dipped spoon, for a festive, and personal Christmas gift.

BAVARIAN MINT

• 2/3 cup instant coffee
• 1 cup sugar
• 1 tsp. dried mint leaves
• 2/3 cup non-dairy creamer
(you might have to turn the mint leaves into powder – not sure about this)

CAFE’ VIENNA MIX

• 1 cup instant coffee
• 1 cup sugar
• 2 tsp. cinnamon
• 1 1/2 cups non-dairy creamer
• 1 1/2 cups nonfat dry milk
• 4 TBSP cocoa

CAFE’ L’ORANGE

• 2/3 cup instant coffee
• 1 cup sugar
• 1 tsp. dried crushed orange peel
• 1/4 tsp. cinnamon

CAFE’ MOCHA

• 2/3 cup instant coffee
• 3 TBSP unsweetened cocoa
• 1 1/3 cups sugar
• 1 cup non-dairy creamer
• 1/4 cup nonfat dry milk

CINNAMON-N-SPICE

• 2/3 cup instant coffee
• 1 1/3 cup sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice

SWISS MOCHA

• 1 cup instant coffee
• 1 cup sugar
• 2 cups nonfat dry milk
• 4 tsp. cocoa powder

NIGHT CAP COFFEE

• 2/3 cup nondairy powdered coffee creamer
• 1/3 cup instant coffee
• 1/3 cup sugar
• 1/2 tsp ground cardamom
• 1/2 tsp ground cinnamon

Use one heaping TBSP to 1 cup hot water.

CAFE’ AU LAIT

• 1 11oz jar non-dairy creamer
• 1/2 cup packed brown sugar
• 1/2 cup instant coffee
• dash of salt
(use 1/4 cup mix to 2/3 cup hot water for the cafe’ au lait)

CAFE’ ORANGE CAPPUCCINO

• 1 cup instant coffee
• 1 1/2 cups sugar
• 2 cups nonfat dry milk
• 1 tsp. dry orange peel

CAFE’ VIENNA

• 1 cup instant coffee
• 1 1/3 cups sugar
• 1 1/3 cups nonfat dry milk
• 1 tsp. cinnamon

TOFFEE COFFEE

• 1 cup instant coffee
• 1 cup non-dairy creamer
• 1 cup brown sugar

Banana Bread Recipe

¾ cup sugar
½ cup oil
2 eggs
1 cup mashed bananas
1 ¾ cup sifted flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

In a bowl combine salt, flour, baking powder and soda. In another bowl combine sugar eggs and oil. Beat vigorously until frothy.

Add bananas and blend thoroughly, fold into flour mixture until blended, pour into greased bread pans.

Bake at 325 for one hour, until crust is brown. Use a toothpick to test for doneness.

Remove pan to a rack, and let stand for 10 minutes, Invert pan. Cut into 1 inch slices. Yields one loaf.