Refillery Recipes

Hot Cocoa Mix

Quantity of Dry Mix — Quantity of Water
3 Tablespoons —– 6 Fluid Ounces
1 Cup —– 1 Quart
4 Cups —– 1 Gallon

Directions:
Measure dry mix into a cup or other suitable container. Add hot water or milk and stir thoroughly using the measurements listed above.

 

Brownie Mix 

3 3/4 cups mix
5 oz. warm water

Combine mix and water. Mix on low speed 1
minute. Scrape bowl and blades. Mix another
minute on low speed. Spread batter evenly in
greased and floured 9×13 cake pan. Bake at
350 for 25-30 minutes.

 

Sugar Cookie Mix 

3 cups mix
5 tbsp. cold water

Combine mix and water. Mix 30 seconds on low
speed and scrape bowl and blades. Mix another
30 seconds on low. Drop by tablespoon on
greased cookie sheet. Bake at 375 for 15-16
minutes or until golden brown. Remove from
cookie sheet while warm and cool on rack.
Yield: 18 (3 inch) cookies.

 

Chocolate Chip Cookie Mix

1 egg
5 tbsp. butter or margarine (softened)
3 cups mix

Combine ingredients and blend on low speed
until stiff. Drop by tablespoons onto an
ungreased cookie sheet 3-4 inches apart.
Bake at 375 for 8-10 minutes. Cool 2 minutes
before removing from cookie sheet.
Yield: 18 (3 inch) cookies.

 

Buttermilk Pancake Mix

2 cups pancake mix
1 3/4 cups cold water
1 egg (if you wish or,
2 tbsp. cooking oil.)

Mix until batter is smooth. Pour about 3
tbsp. batter on hot griddle for each cake.
(Griddle should be lightly greased). Bake
until bubbles break over surface, turn and
brown other side. Makes about 16 pancakes.
Product information/materials may change.
Refer to the package or call for updates.

 

Oatmeal Cookie Mix

3 cups Oatmeal Cookie Mix
1/4 cup water

Mix cookie mix and water for 1 minute on low
speed with paddle. Drop by teaspoonful onto
greased cookie sheets. Bake at 375 degrees
for 10-15 minutes.

 

Blueberry Muffin Mix

Ingredients (5lb Base).
Cool Water – 3 cups (24 ozs).
Blueberry Muffin Base – 5lbs.
Cans of Blueberries – 3 (6 oz cans drained).

1. Drain blueberries.
2. Pour water into mixing bowl, add mix.
3. Mix for 30 seconds on low speed* with paddle. Scrape bowl and paddle. Continue mixing on low for 1 minute.
4. Fold in blueberries.
5. Portion batter into well greased or paper lined muffin cups. Fill cups approximately 2/3 full.
6. Bake at 400 degrees F in full conventional oven or 350 degrees F in a convection oven; 2 – 5 minutes less.
**Baking time may vary depending on oven and oven load.

#20 disher 2 – 2 1/4 oz. muffins, 15-20 minutes.**
#10 disher 3 3/4 – 4 oz. muffins, 20-25 minutes. **

Yield: 5 lbs. of dry Blueberry Muffin Base
will make about 58 – 2 oz. muffins.

 

Gingerbread Cake Mix

3 cups mix
1 cup water (divided)

Combine mix and 1/2 cup water. Mix on low
speed 2 minutes using paddle. Add 1/2 cup
water with mixer running on low speed for 30
seconds. Scrape bowl. Mix 2 additional
minutes on low speed. Bake at 350 for 30-35
minutes, or 375 for 25-30 minutes.
9 x 13 in cake pan

 

Pizza Crust Mix

Small batch Large batch
10 lb mix 50lb mix
5lb 4oz water 26lb 4oz water

Mix 10 minutes on low speed.
Dough temperature: 80 degrees F

Fermentation (oil side of bowl): 30 minutes

Cut and round up pieces using oil on surface.

Bake at 425 degrees F on hearth until crust is golden brown.

 

Gluten Free Pie Crust

2 cups of mix
12 Tbsp Butter cold
4 Tbsp Shortening cold
6 Tbsp Ice Water
 
  1. Pour gluten free pie crust mix into a food processor (or bowl). Add butter and shortening, cut into pieces. (Can use all butter or all shortening as well.)
  2. Pulse 10 times, 1 second per pulse.* Pour mixture into a bowl. Sprinkle with ice water and mix until dough just comes together. Add up to 2 Tbsp more water if needed.
  3. Divide dough in half and flatten into discs. Wrap each disc in plastic wrap and refrigerate for 1 hour.
  4. Remove dough from the refrigerator. Roll dough into a 12-inch circle between two pieces of plastic wrap. Remove top layer of plastic wrap; invert and press dough into a 9-inch pie pan. Remove plastic wrap.
  5. For single crust pies: add filling to pie shell. Trim and flute edges.
  6. For double crust pies: add filling to pie shell. Roll second crust as indicated above. Remove top layer of plastic wrap; invert dough over filled crust. Remove plastic wrap. Trim edges, press together and flute. Brush top crust lightly with milk or egg and sprinkle with 2 tsp sugar (optional). Cut small slits in top crust.
  7. Bake according to your pie recipe’s directions. If not baking both crusts, save the extra dough by wrapping in plastic wrap, sealing in a plastic bag and storing in freezer. The day before using the dough, move it to the refrigerator. Remove from bag but keep it wrapped in plastic while defrosting.
  8. Bake according to your pie recipe’s directions. If not baking both crusts, save the extra dough by wrapping in plastic wrap, sealing in a plastic bag and storing in freezer. The day before using the dough, move it to the refrigerator. Remove from bag but keep it wrapped in plastic while defrosting.
  9. To blind-cake crust: preheat oven to 350°F. Line crust with parchment paper or foil, and fill with pie weights or dry beans. Bake for 15-20 minutes, then remove weights and bake for an additional 7-10 minutes, until golden brown.
 
 

Gluten Free Brownie Mix

2 cups of mix
3 eggs
1/2 cup melted butter
1/4 cup water
 
  1. Preheat oven to 325 F. Grease a 9×9 inch baking pan.
  2. Pour brownie mix into a mixing bowl. Add Eggs, butter and water and mix well. Pour batter into prepared pan and spread evenly with a spatula.
  3. Bake until a toothpick inserted into the center comes our mostly clean, about 35-40 minutes. Let cool completely before cutting.
 
 

Gluten Free Chocolate Chip Cookies

2 cups of mix
1 Egg 
3 tbsp of water
1/2 cup unsalted softened butter
 
  1. Preheat oven to 375°F. 
  2. Whisk together egg and water. Add butter and stir until well blended. Add cookie mix and stir until fully incorporated.
  3. Scoop dough by rounded tablespoonfuls and place 2 inches apart on ungreased baking sheets.
  4. Bake for 10–13 minutes, until golden brown. Cool on baking sheet for 5 minutes, then move to a wire rack to cool completely.
 
 

Gluten Free Pizza Crust Mix

1 lb of mix
1  1/2 cups of warm water
2 eggs
2 tbsp olive oil
1 yeast packet
 

Combine all ingredients in a bowl. Mix until thoroughly combined. Dough will be very sticky; wetting hands with water or oil will help prevent sticking while working with dough.

Leave dough in a bowl, cover with a cloth and let rise for 20 minutes. While dough rises, let over preheat to 425 degrees and oil two 12 inch pans or one 16 inch pizza pan; set aside.

Place dough in center of prepared pizza pan(s). Using your hands or a rolling pin, flatten the dough to fit the pan. Bake without toppings for 7 minutes.

Remove from oven and cover with your favorite sauce and toppings for an additional 15-18 minutes until crust is golden brown. 

 

Gluten Free Homemade Bread Mix

4 1/2 cups of flour
1 packet of yeast
1 1/2 cups of warm water
1 Egg
3 Egg whites
1/4 cup melted unsalted butter, or oil

 

Combine all ingredients in a large bowl. Using a mixer, mix on low for 2 minutes. Turn mixer off and scrape sides of bowl. Contunue to mix on medium for 6 minutes.

Transfer batter to prepared baking pan. Lightly brush the top with melted butter or oil, or spray with nonstick cooking spray. Cover and let rise in a warm place until batter reaches the top of the pan, about 45-60 minutes. When the bread rises, preheat oven to 350 degrees F.  When bread has risen, remove cover and transer for the oven. Bake until the crust is a golden brown, about 90 minutes.  Remove bread from pan and let cool. 

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