Bakery Mix Recipes

 Use the jump menu below to easily find your Bakery Mix Recipe: 
 

Bakery & Mix Basics Main Dishes Bread & More Cookies & Desserts
Biscuits Breakfast Pizza Biscuits Apple Pie
Corn Bread Burrito Bake Cheesy-Garlic Biscuits Banana Bread
Doughnuts Cheese Crust Salsa Pizza Cornbread Chocolate Cake
Easy Dumplings Chicken Pot Pie Delicious Dumplings Cinnamon Rolls
Gravy Corn Dogs Easy Cheesy Sticks Fruit Cobbler
Pancakes Easy Bird Club Bake Muffins Fruit Pizza
Pie Crust Easy Cheeseburger Bake Scones Heavenly Brownies
Sausage Balls Easy Cheesy Hotdog Pie   Mistake Cookies
  Eat Your Greens Pie   Oatmeal Cookies
  Quick Pizza   Peach Cobbler
  Surprise with a Bite   Peanut Butter Cookies
  Tortilla Sandwich   Pie Crust
      Sugar Cookies

 Bakery Mix Basics


Pancakes

2 ¼ cups Mountain Maid Low Fat Bakery Mix
1 ½ cups of water or milk

For richer pancakes use any or all of these additional ingredients:

1 - 2 eggs
2 Tbsp. sugar
2 Tbsp. melted shortening or oil

Beat ingredients by hand with a wire whisk or hand beater until well blended. Pour ¼ cup batter onto hot 375° F lightly greased griddle. Cook about 45 seconds until top is bubbled and edges are dry.  Turn, cook another minute or until golden brown.  Serve with butter and syrup or jelly. Yield 12 – 14 pancakes.


Pie Crust

1 cup Mountain Maid Low Fat Bakery Mix
1 tbsp. oil
1/4 cup cool water

Preheat oven to 375°F. Mix all ingredients, place on floured surface. Roll out with rolling pin until very thin. Spray pie pans with nonstick cooking spray. Place dough in pan and shape around edges. Prick holes in bottom of crust with a fork. Bake until crust is golden brown.  This recipe makes 2 pie crusts.


Sausage Balls

2 cups Mountain Maid Low Fat Bakery Mix
1 lb. Sausage (hot or mild)
10 oz. sharp cheddar cheese

Knead together and round out into balls about 1 inch in diameter. Bake at 350°F 15 minutes or until golden brown. For extra zest add Tabasco sauce or jalapeno peppers to the mix.   This recipe makes 25 to 30 bite size sausage balls.


Doughnuts

3 cups Mountain Maid Low Fat Bakery Mix
1/4 cup sugar
3/4 cup milk

Combine all ingredients in mixing bowl. Roll dough onto floured surface until 1/4" thick. Cut into 15 2&1/2" doughnuts. Heat the oil to 375°. (Place only 2 doughnuts at one time in hot oil to maintain appropriate temperature.) Cook doughnuts until golden brown on one side, turn and cook until the other side is golden brown. Place on towel to absorb excess oil. Donuts may be coated with powdered sugar or glaze.  This recipe makes about 15 donuts.


Biscuits

3-1/3 cups Mountain Maid Low Fat Bakery Mix
1 cup COLD water

Preheat oven to 450° F. Mix ingredients about 30 seconds until soft dough forms.  If dough is too sticky, gradually mix in enough bakery mix (up to ¼ cup) to make dough easy to handle. Turn dough onto lightly dusted surface and roll in bakery mix to coat.  Shape into ball and knead gently 8 – 10 times.  Roll ½” thick.  Cut biscuits with a floured 2 ½” biscuit cutter. Bake on an ungreased cookie sheet 13 – 15 minutes or until golden brown.  Yields 10 – 12 biscuits.

Drop Biscuits:  Follow recipe above except do not knead.  After mixing, drop by spoonful onto ungreased cookie sheet and bake as directed for 13 – 15 minutes.


Cornbread

2 cups Mountain Maid Low Fat Bakery Mix
6 Tbsp. cornmeal
3/4 cup sugar
2 eggs
1 cup milk
1/2 cup melted margarine

Combine bakery mix, cornmeal, sugar, eggs, and milk. Beat until well blended, mix in melted margarine. Place in greased 9" x 9" pan. Bake at 350°F for 35-40 minutes or until toothpick comes out dry.


Gravy

4 T oil
5 T Mountain Maid Low Fat Bakery Mix
1/4 t salt
1/8 t black pepper
2 cups water or 1 cup skim milk and 1 cup water

Heat skillet on medium heat, add oil into skillet and add bakery mix. Cook until brown stirring constantly. Then add liquid and cook until it thickens... When it starts to thicken turn down heat to low and cook reminder of minutes.


Easy Dumplings

3-1/2 cups of Mountain Maid Low Fat Bakery Mix
1 cup milk

Mix together and roll very thin. Cut into stripes and put into boiling broth. Boil 5 minutes; reduce heat to simmer for 30 minutes.


Main Dishes

Breakfast Pizza

1-1/2 c, Mountain Maid Low Fat Bakery Mix
1/3 c. very hot water
3 eggs, beaten
1 c. sour cream
1 c. shredded Cheddar cheese (4 oz.)
4 medium green onions, sliced (1/2 c.)
1/2 t. onion powder
1 c. finely chopped fully cooked ham

Preheat oven to 425° F. Grease a 12 inch pizza pan. Mix bakery mix and hot water until soft dough forms. Press dough on bottom and up side of pan with hands dipped in bakery mix. Bake dough for 10 minutes. While dough is baking, mix eggs, sour cream, cheese, onions and onion powder. Remove crust from oven, pour egg mixture over crust. Sprinkle ham over egg mixture. Bake about 25 minutes, or until set. Cool 5 minutes.  This recipe makes 6 to 8 servings.


Quick Pizza

1-1/2 pound ground beef or turkey
1 onion (chopped)
4 oz can of mushrooms
2 cups Mozzarella cheese
1 - 32oz can spaghetti sauce
1 teaspoon garlic salt
salt and pepper to taste
parmesan cheese
2 cups Mountain Maid Low Fat Bakery Mix
1-1/2 cups water

Use 9"x13"x2" greased pan.  Brown ground beef or turkey. Add onion, salt, pepper and garlic. Drain off fat. Add spaghetti sauce and mushrooms. Mix together Mountain Maid Low Fat Bakery Mix with water and blend until smooth. Continue to layer batter, meat sauce and cheeses, ending with cheese on top. Bake at 350° for 30 minutes.


Cheese Crust Salsa Pizza

1 pound ground beef
1-1/4 c. thick and chunky salsa
2 c. Mountain Maid Low Fat Bakery Mix
1-1/2 c, shredded Colby-Monterey Jack cheese
1/4 c. hot water
4 medium green onions, sliced (1/2 c.)

Preheat oven to 375° F. Spray a large pizza pan or cookie sheet with nonstick spray. Cook ground beef in a 10-inch skillet over medium heat, stirring occasionally, until brown, drain. Stir in salsa; remove from heat. Mix bakery mix, 1/2 c. shredded cheese and hot water until soft dough forms. Turn dough onto surface dusted with bakery mix; gently roll in bakery mix to coat. Knead about 5 times or until smooth. Roll dough into 14 inch circle; place on prepared pan. Spread beef mixture over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over beef mixture. Sprinkle with cheese. Bake for 25 to 28 minutes, or until crust is golden brown and cheese is melted.  This recipe makes about 8 servings.


Tortilla Sandwich

1 - 12 oz. jar jalapeno slices
4 large chicken breast
1 - 16 oz. sour cream
2 cans Cream of Chicken soup
1 large bag of cheddar cheese
1 small onion
2 cups of Mountain Maid Low Fat Bakery Mix
2/3 cup of water

Add Mountain Maid Low Fat Bakery Mix and water to make a dough. Roll small amounts out onto flour board and shape into shapes like tortilla shells. Bake at 350° for 8 to 10 minutes.

Boil chicken until tender, cut into strips. In large pot, mix onions, jalapeno, sour cream, and soup. Heat and mix well. Add chicken strips. Put 2 tablespoons of mixture on tortilla shell and sprinkle cheese, then roll up. Place in large pan and cover with remaining mixture and top with more cheese. Bake until cheese is melted. Salt and pepper to taste.


Burrito Bake

1 cup Mountain Maid Low Fat Bakery Mix
1/4 cup water
1 can (16 oz) refried beans
1 cup thick salsa
1-1/2 cup shredded cheddar cheese
1 pound ground beef, cooked, drained
1/2 cup onion (chopped)

Grease 10"x11"x2" pie pan.  Combine bakery mix, water, and refried beans. Layer remaining ingredients on bean mixture. Bake 30 minutes at 375°. Serve with sour cream, if desired.


Eat Your Greens Pie

1/2 cup onions (diced)
1 tablespoon butter
2 teaspoons garlic salt
1 - 10 oz. frozen box of spinach (chopped)
1/2 cup small curd cottage cheese
1/2 cup Mountain Maid Low Fat Bakery Mix.
1 cup milk
1 teaspoon lemon juice
3 eggs
3 tablespoon Parmesan cheese
1/4 teaspoon nutmeg

Preheat oven to 350°F.  Mix Mountain Maid Low Fat Bakery Mix, milk, lemon juice, pepper and eggs until blended.  Pour into a greased pie plate. Melt butter in skillet; add onions and garlic, stirring often until onions are tender. Stir in spinach, add in cottage cheese, and pour on top of egg mixture. Top with nutmeg and parmesan cheese. Bake 30 minutes, let stand for 5 minutes. This recipe serves 6 to 8 people.


Easy Cheesy Hotdog Pie

1 lb. hotdogs, sliced
1/3 c. chopped onions, if desired
1-1/2 c. milk
3/4 c. Mountain Maid Low Fat Bakery Mix
3 eggs
1-1/2 c. shredded Cheddar cheese (about 6 oz.)

Preheat oven to 400° F. Spray a 9x13x2 inch baking pan with nonstick spray. Layer hotdogs and onions in pan. Beat milk, bakery mix and eggs until smooth. Pour into pan. Sprinkle with cheese. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Serve with ketchup and mustard, if desired. Also good topped with your favorite chili.  This recipe makes 6 to 8 servings. 

 


Surprise with a Bite

1-1/2 Pounds of Ground Beef
1 can of Mexican Corn
1/2 onion (diced)
2 cups Mountain Maid Low Fat Bakery Mix
1/3 cup water
1/3 cup Mayonnaise
1 cup Cheddar Cheese
1 can Rotel Tomatoes
1 can of Mushrooms (4oz)
1/2 teaspoon Garlic Salt
Salt (to taste)
Pepper (to taste)

Brown ground beef and drain. Add diced onion, Mexican corn, Rotel tomatoes, Mushrooms, and seasonings. Crust: Mix Bakery Mix and water and mayonnaise together, grease 13x9” pan and pat out dough. Bake at 375° for 7 minutes.  Add mixture to baked crust and top with cheese, then bake at 350° for 10 minutes.


Chicken Pot Pie

Mountain Maid Low Fat Bakery Mix
2 Chicken Breasts
1 Can of your Favorite "Cream Of" Soup
1/4 Cup Milk
Peas & Carrots (Frozen or Canned)
Cooked Potato Chunks

Make the biscuit recipe as directed, except roll the dough out like a pie crust. Make a top and bottom crust. Place bottom crust in pan and bake. Then boil two chicken breasts and shred. Mix one can of Cream of Mushroom (or your favorite "Cream Of" soup) and 1/4 cup of milk. Add frozen or canned peas, carrots, and chunks of cooked potatoes. Pour into bottom crust. Add top crust. Cook until biscuit dough is done and heated through.


Easy Bird Club Bake

2 Cups Mountain Maid Low Fat Bakery Mix
1/3 cup Mayonnaise or Salad Dressing
1/3 cup milk
2 cups cubed chicken or turkey
2 medium green onions chopped (1/4 cup)
6 slices bacon, crisp cooked and crumbled
1 large tomato chopped
1 cup shredded Colby-Monterey Jack cheese. (4 ounces)
1/4 cup mayonnaise or salad dressing
1/2 cup of salsa
1/4 cup of Jalapeno slices
1/2 cup green bell pepper

Heat oven to 450 degrees. Grease cookie sheet. Mix bakery mix and 1/3 cup mayonnaise and the milk until soft dough forms. Press dough into rectangle, 12x8 inches, on cookie sheet. Bake 8 to 10 minutes or until crust is golden brown.
Mix chicken, onions, bacon and 1/4 cup mayonnaise. Spoon over crust to within 1/4 inch of edges. Sprinkle with tomato, cheese, bell peppers, salsa, Jalapenos. Bake 5 to 6 minutes or until mixture is hot and cheese is melted.


Easy Cheeseburger Bake

2 cups Mountain Maid Low Fat Bakery Mix
3/4 cups of water
1 pound ground beef or ground turkey
3/4 cups chopped onion
1 can condensed cheddar soup
2 cups of macaroni noodles
1 cup of shredded cheddar cheese

Use a greased 13"x9"x2" pan. Brown the hamburger meat and add onions. Boil noodles until tender. Mix Mountain Maid Low Fat Bakery Mix with water. Knead and roll out with a rolling pin. Transfer to greased baking dish. Mix all other ingredients and put on top of the Bakery Mix. Bake at 400° for 20 to 30 minutes.  This recipe makes 10 to 12 servings.


Corn Dogs

12 to 15 wieners
1/2 cup milk
1 egg
1 tbsp cornmeal
1 cup Mountain Maid Low Fat Bakery Mix

Place wooden skewers lengthwise into the wieners.
Combine all the above ingredients (excluding the wieners). Mix until just thick enough to coat the wieners. Dip the wieners in the mixture. Deep-fry in hot oil for approximately 5 - 7 minutes or until golden brown.


Bread and More

Delicious Dumplings

3-1/2 cups of Mountain Maid Low Fat Bakery Mix
1 cup water
4 chicken breasts (boiled)
1 can of Mexican Corn
1/2 cup onion (diced)
1 can mixed vegetables
1 cup of egg noodles
4 Potatoes (cubed)
1 egg

Add Bakery Mix with water and roll out for dumplings. Boil chicken until done. Add remaining ingredients and simmer for 15 minutes. Dip dumpling dough in egg then add to boiling broth and cover for an additional 10 to 15 minutes until dumplings are done.


Biscuits

3-1/3 cups Mountain Maid Low Fat Bakery Mix
1 cup COLD water

Preheat oven to 450o F. Mix ingredients about 30 seconds until soft dough forms.  If dough is too sticky, gradually mix in enough bakery mix (up to ¼ cup) to make dough easy to handle. Turn dough onto lightly dusted surface and roll in bakery mix to coat.  Shape into ball and knead gently 8 – 10 times.  Roll ½” thick.  Cut biscuits with a floured 2 ½” biscuit cutter. Bake on an ungreased cookie sheet 13 – 15 minutes or until golden brown.  Yields 10 – 12 biscuits.

Drop Biscuits:  Follow recipe above except do not knead.  After mixing, drop by spoonful onto ungreased cookie sheet and bake as directed for 13 – 15 minutes.


Cheesy-Garlic Biscuits

3-1/3 cups Mountain Maid Low Fat Bakery Mix
1-1/2 cups cheddar cheese
1-1/2 teaspoons garlic powder
1 cup water or milk

Mix all dry ingredients together before adding the liquid. Preheat oven to 450o F. Mix ingredients about 30 seconds until soft dough forms.  If dough is too sticky, gradually mix in enough bakery mix (up to ¼ cup) to make dough easy to handle. Turn dough onto lightly dusted surface and roll in bakery mix to coat.  Shape into ball and knead gently 8 – 10 times.  Roll ½” thick.  Cut biscuits with a floured 2 ½” biscuit cutter. Bake on an ungreased cookie sheet 13 – 15 minutes or until golden brown. These are great!


Cornbread

2 cups Mountain Maid Low Fat Bakery Mix
6 Tbsp. cornmeal
3/4 cup sugar
2 eggs
1 cup milk
1/2 cup melted margarine

Combine bakery mix, cornmeal, sugar, eggs, and milk. Beat until well blended, mix in melted margarine. Place in greased 9" x 9" pan. Bake at 350°F for 35-40 minutes or until toothpick comes out dry.


Easy Cheesy Sticks

1-1/3 c. Mountain Maid Low Fat Bakery Mix
1 c. grated cheese
2 T. margarine
1/8 t. salt
1 egg
1-1/2 t. water

Preheat oven to 400° F. Spray a large baking sheet with nonstick spray. Blend bakery mix, grated cheese, margarine and salt. Mix with fork to consistency of coarse crumbs. Add egg and water to form stiff dough. Knead slightly, roll to 1/4" thickness on surface sprinkled with bakery mix. Cut into strips, 6x1/2" each. Place on prepared baking sheet. Bake 10 to 12 minutes.   This recipe makes 18 sticks, 6x1/2" each.


Scones

2 cups Mountain Maid Low Fat Bakery Mix
1 teaspoon cream of Tarter
1/4 cup of margarine
1/8 cup white sugar
1/2 cup of milk
Additional milk for glaze

Reheat oven to 425° F. Line a baking sheet with parchment paper. Sift the baking mix, cream of tarter, into a bowl. Rub in the butter until mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough. Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze. Bake at 425° F for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.


Muffins

2 cups Mountain Maid Low Fat Bakery Mix
1 cup milk (for cholesterol free muffins use skim milk)
1 egg (for cholesterol free muffins use 2 egg whites or ¼ cup cholesterol free egg product)
1/3 cup sugar
2 Tbsp. vegetable oil

Heat oven to 400o F. Grease a 12 cup regular muffin pan or line with paper baking cups. Beat eggs and liquid ingredients slightly in a bowl; stir in dry ingredients just until moistened.  Divide batter evenly among cups. Bake muffins 15 - 17 minutes or until golden brown, Yields 12 muffins.


Cookies and Desserts

Oatmeal Cookies

2-1/2 c. Mountain Maid Low Fat Bakery Mix
2-1/2 c, quick cooking oatmeal
1/2 c. margarine
1/2 c. brown sugar, packed
1/2 c. granulated sugar
2 eggs
1/2 t. cinnamon
1 t. vanilla flavoring

Cream together brown sugar, granulated sugar and margarine. Add eggs and vanilla flavoring and beat well. Stir in bakery mix and oatmeal. May add any of the variations listed below if desired. Drop by tablespoonfuls onto prepared cookie sheet. Bake 8 to 10 minutes. Transfer to wire rack to finish cooling.


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