Pumpkin Muffins

Ingredients:

1 and 3/4 Cups BD All Purpose Flour

1 Teaspoon BD Baking Soda

1 1/2 Teaspoons BD Ground Cinnamon

1 1/2 Teaspoons BD Pumpkin Pie Spice

1/4 Teaspoon BD Ground Ginger

1/2 Teaspoon BD Salt

1/2 cup BD Granulated Sugar

1/3 cup BD Packed Light or Dark Brown Sugar

1/2 cup BD Organic Arbequina Extra Virgin Olive Oil

1 15oz Can Pumpkin Puree

2 Eggs

Instructions:

Preheat oven to 350 degrees.

Generously grease a 12-count muffin pan

Mix together contents of baking mix (dry ingredients) in a large mixing bowl.

In a separate bowl, combine wet ingredients (vegetable oil, eggs, and pumpkin puree)

Slowly pour wet ingredients into the dry and stir until everything is smoothly mixed together

Pour batter into prepared if muffins pan and bake for 35-40 minutes until lightly browned and a toothpick inserted into the center comes out clean.

Yields 12 muffins

Sweet Potato Waffles

Ingredients:

3 Small Sweet Potatoes, baked and peeled
1 ½ Cups BD Gluten Free Rolled Oats
2 tsp BD baking powder
1 tsp BD Pumpkin Pie Spice
½ tsp BD Salt
3 Large Eggs
1 ½ cups Buttermilk
1 tbsp BD Olive Oil
1 tsp Grated Orange Zest
1 tsp Vanilla Extract
BD Cardamom Maple Syrup and BD Pecans for serving

Instructions:

Put GF Rolled Oats in a blender or food processor and blend until in forms a flour-like consistency.

Mix dry ingredients in a bowl (oat flour, baking powder, pumpkin pie spice, salt) and set aside.

In a blender process sweet potatoes, eggs, buttermilk, oil, orange zest and vanilla; process until combined. 

Add in dry ingredients and blend until uniform.

Preheat waffle iron until hot and coat with cooking spray.  Spoon batter into waffle mold and cook until golden brown and crispy.  Repeat as needed until no more batter remains.

Serve with pecans and Cardamom Maple syrup.

Yields 6 servings

Country Biscuit Mix- Bin #1301

Ingredients:

1 Cup Biscuit Mix - Bin 1544

1/4 Cup Water or Buttermilk

Instructions:

Preheat oven to 400°F.

Combine Biscuit Mix and 1/4 cup water or 1/3 cup buttermilk.

Mix with fork until a soft dough is formed with no dry or wet spots. If dough is too dry, add more liquid (about 1 tablespoon) or if too moist, add small amount of flour. Form dough into ball.

Place dough onto a floured surface or pastry cloth. Lightly sprinkle dough with flour. Knead 4-6 turns.

Roll or pat dough to 1/2” thick.

Cut dough with floured standard biscuit cutter. Reform dough, roll and cut biscuits until all dough is used.

Place biscuits, slightly touching, onto a greased or ungreased baking sheet.

Bake approximately 12-15 minutes or until slightly browned. Enjoy!

Carrot Cake Overnight Oats

Ingredients:

Carrot Mixture:

½ cup BD rolled oats

1 tablespoon BD flaxmeal

1 teaspoon BD cinnamon

½ teaspoon BD ginger

1 Tablespoon BD Cardamom Maple Syrup

1 carrot, grated (about 1/3 cup)

½ cup milk (any type of milk can be used)

1/8 cup BD raisins

Add above ingredients into a 16 oz mason jar.  Shake to mix.

Topping:

1/3 cup Plain Greek Yogurt

1/8 cup Cream Cheese (room temperature)

½ Tablespoon BD Cardamom Maple Syrup

Mix together the yogurt, cream cheese, and maple syrup.  Once combined, add to the mason jar with the carrot mixture.  Optional- sprinkle on a few BD walnuts.

Place top onto mason jar, let sit in refrigerator overnight and enjoy in the morning.

Cinnamon Swirl Bread

Dough Ingredients:

1 Cup Milk

4 Tablespoons BD Brown Sugar

2 ¼ teaspoon BD dry yeast

6 Tablespoons BD olive oil

2 eggs

3 ½ cups BD All Purpose Flour, plus more for dusting

1 tsp BD salt

½ Cup BD raisins

Cinnamon Filling Ingredients:

1/3 cup BD Brown sugar

2 Tablespoons BD Ground Cinnamon

3 Tablespoons Melted Butter

Directions:

Combine milk, brown sugar and yeast in the bowl of a stand mixer.  Let sit for 10 minutes, until foamy. After 10 minutes, add oil and eggs. Whisk to combine wet ingredients, then add flour and salt.  Use the dough hook or a spatula to roughly combine the wet and dry ingredients into a shaggy dough.  Add the raisins, then fit the bowl and dough hook to the stand mixer.  Knead on medium low speed for 10 minutes.

Remove the dough hook, cover the bowl with plastic wrap and let the dough rise for 1 hour until doubled in size.

Flour your countertop as lightly as possible, then spread and stretch the dough into a rectangle that is the length of your loaf pan.  The dough will be sticky but resist the urge to add more flour, it will make the bread more dense.

Make the cinnamon filling by stirring together brown sugar, cinnamon and melted butter. Spread the mixture all over the top of the dough rectangle, then roll the dough up as tightly as you can, rolling the long way.  Place the roll seam side down into a greased loaf pan, then cover with plastic wrap to let rise for 30 minutes.

Preheat oven 350 degrees F, bake bread for 40 to 50 minutes until the inside reads 190 to 200 degrees F. Let cool completely before slicing.

 Yield: 8 servings

Banana Bread Oatmeal

Ingredients

·       2 cups BD rolled oats, uncooked

·       3 cups fat-free milk

·       3 tablespoons firmly packed BD brown sugar

·       3/4 teaspoon BD ground cinnamon

·       1/4 teaspoon BD salt (optional)

·       1/4 teaspoon BD ground nutmeg

·       1 cup mashed ripe bananas (about 3 medium)

·       2 tablespoons coarsely chopped toasted BD pecans

·       Plain or vanilla nonfat yogurt (optional)

·       Banana slices (optional)

·       BD Pecan halves (optional)

Cooking Instructions

In medium saucepan, bring milk, sugar, salt and spices to gentle boil (watch carefully); stir in oats. Return to boil; reduce heat to medium. Cook 3 minutes or until most of liquid is absorbed, stirring occasionally. Remove oatmeal from heat. Stir in mashed bananas and pecans. Spoon oatmeal into a bowl and top with yogurt, sliced bananas and pecan halves, if desired.

Cook Note:

To toast pecans, spread evenly in shallow baking pan. Bake at 350°F 5 to 7 minutes or until light golden brown

 Yields 6 servings

Overnight Blueberry French Toast

Ingredients:

• 12 slices day-old bread, cut into 1-inch cubes

• 2 (8 ounce) packages cream cheese, cut into 1 inch cubes

• 2 cups fresh blueberries (using 1 cup in two separate sections of the recipe)

• 12 eggs, beaten

• 2 cups milk

• 1 teaspoon vanilla extract

• 1 ⅓ cup BD maple syrup (using in two separate sections of the recipe)

• 1 tablespoon butter

Directions

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.

In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F

Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan, mix 1 cup maple syrup and the remaining 1 cup blueberries. Bring to a boil. Reduce heat, and simmer until the blueberries burst (around 5 minutes). Stir in the butter, and pour over the baked French Toast

Yields approximately 10-12 servings

Gluten Free Pancakes (from Gluten Free Pancake & Waffle Mix, Bin #1431)

You will need:

1 cup + 3Tb. Pancake & Waffle Mix, Bin #1431 

¾ cup + 2Tb. Milk 

1 ½ Tb melted butter 

1 large egg 

Instructions:

Blend together the milk, melted butter, and egg. Whisk in the pancake & waffle mix until smooth. Let the batter rest approximately 5-10 minutes.  The batter will thicken.  Preheat a lightly greased griddle or skillet to 350°F. Using a large tablespoon, drop sufficient batter to make 4-inch diameter pancakes. Cook first side until bubbles form and begin to pop and edges look dry.  With a spatula, turn and cook until second side is golden brown. If desired, serve with BD Provisions maple syrup.

Yield: approximately 6 pancakes. 

Almond Joy Yogurt Parfait

Almond Joy Parfait

1 Cup Vanilla Yogurt

½ Cup Vanilla Granola, or any granola you prefer (BD Provisions)

¼ cup mini dark chocolate Chips (BD Provisions)

¼ cup mini–Reese chips (BD Provisions)

¼ cup unsweetened dried coconut (BD Provisions)

½ cup of Almond Joy Nut Butter (BD Provisions)

½ Fresh Banana

Use a clean 16 ounce large mouth Mason jar.  Start with ½ the yogurt and then layer banana slices and then the Almond Joy nut butter. Top with ½ of the coconut, granola, ½ of the chocolate and Reese chips.  Add the rest of the yogurt and top with the remaining chips and coconut.  Optional, you can drizzle BD Provisions honey.

Serves 1

Apple Cinnamon Chip & Granola Parfait

Apple and Cinnamon Chip Granola Parfait

1 Cup Vanilla Yogurt

½ Cup Apple and Cinnamon Granola (BD Provisions)

¼ cup mini dark chocolate Chips (BD Provisions)

½ cup Apple & Cinnamon Chips (BD Provisions)

Use a clean 16 ounce large mouth Mason jar.  Start with ½ the yogurt and granola, ½ of the chocolate chips and the apple chips (save a few for the top).  Add the rest of the yogurt and top with the remaining chocolate chips and the apple chips you saved.  Optional, you can drizzle BD Provisions honey.

Serves 1

Hot Chocolate Muffin Mix in a Bag/Jar

Ingredients:

All Purpose Flour (Ing: Unbleached Hard Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid. Contains: Wheat Ingredients.), baking powder, salt, mini milk chocolate chips (Sugar, Chocolate Liquor, Cocoa Butter, Whole Milk, Soy Lecithin (an emulsifier), Salt and Vanilla. **Contains: Milk and Soy Ingredients.), Marshmallows (Corn syrup, sugar, modified cornstarch, gelatin.) hot chocolate Sugar, Whey, Cocoa (Processed With Alkali), Corn Syrup Solids, Nonfat Milk, Coconut Oil. Contains 2% Or Less Of Each Of The FollowWhey Protein Concentrate, Salt, Sodium Caseinate, Dipotassium Phosphate, Mono And Diglycerides, Annatto Extract And Turmeric Extract For Color, Artificial Flavor. Allergens: Milk.

Made with Bioengineered Ingredient(s)

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need to add:

• 1/2 cup melted butter

• 3/4 cup milk

• 2 eggs

• 1 1/2 tsp vanilla

Instructions:

• Remove mini marshmallows from bag of mix, cut each in half and set aside.

• In a large bowl, whisk together 1/2 cup melted butter, 3/4 cup milk, 2 eggs, and 1 1/2 tsp. vanilla.

• Add contents of muffin mix bag to wet ingredients (do not add marshmallows).

• Stir together just until mixed.

• Pour batter into a greased muffin pan. Bake at 375 for 18-20 minutes, or until toothpick inserted in center comes out clean. Remove muffins from oven and immediately top with marshmallow halves, cut side down. Return to oven 1-2 minutes, just to soften marshmallows.  

• Allow to cool 5-10 minutes and then remove muffins to wire rack to cool completely.

Yields 12 muffins.

Gluten Free Blueberry Muffins (Bin 1316)

2 cup Blueberry muffin mix, bin #1316

2 large eggs

¼ c. vegetable oil

1 c. milk (regular, non-dairy, or buttermilk)

¼ tsp. Cinnamon (optional)

Preheat oven to 350°F. Prepare 12 muffin cups.

Beat eggs, oil, and milk in a large bowl until bubbly.  Stir in muffin mix and cinnamon.  Stir until mix is moistened and batter is lumpy.

Scoop batter into muffin cups. Bake 20-25 minutes or until tops of muffins spring up when touched. Cool 10-15 minutes.

Yields 12 muffins