CB101 Jalapeno Corn Bread

Yield 1 8” x 8” bread, 16 servings
Preparation: Preheat Oven to 350º F. Grease an 8” x 8” pan. In bowl combine 1 egg, 1 cup milk and 1/2 cup melted butter. Add contents of bag and mix just until combined. Bake for 25 minutes.

CB102 Savory Corn Bread

Yield 1 8” x 8” bread, 16 servings
Preparation: Preheat Oven to 350º F. Grease an 8” x 8” pan. In bowl combine 1 egg, 1 cup milk and 1/2 cup melted butter. Add contents of bag and mix just until combined. Bake for 25 minutes.

CB103 Traditional Corn Bread

Yield 1 8” x 8” bread, 16 servings
Preparation: Preheat Oven to 350º F. Grease an 8” x 8” pan. In bowl combine 1 egg, 1 cup milk and 1/2 cup melted butter. Add contents of bag and mix just until combined. Bake for 25 minutes.

TB73 Traditional Tea Biscuit Mix

Yield 12 tea biscuits
Preparation: Preheat Oven to 220 °C (425 °F). Combine contents of package with 60 ml (1/4 cup) of shortening. Mix until crumbly. Add 200 ml (2/3 cup) of water (or milk) and mix until moist. Roll to 1.5 cm (1/2 inch) thick. Cut into 5 cm (2”) circles. Bake for 12-15 minutes on ungreased cookie sheet.

BG74 Maritime Blueberry Grunt Mix - Yield 8 servings

Microwave Method: In a 1 1/2 quart microwave dish combine spice mixture #1, 500 ml (2 cups) blueberries, 10 ml (2 tsp.) lemon juice, and 30 ml (2 Tbsp) of water. Cover and microwave for 5 minutes on high, stirring once. Combine mixture #2 with 15 ml (1 Tbsp.) of butter. Mix until crumbly. Add 200 ml (2/3 cup) milk. Stir until moistened. Drop batter by spoonfuls over berries. Cover and cook for 3 minutes on high and let stand for 3 minutes.

Stove Top Method: In a sauce pan combine spice mixture #1, 500 ml (2 cups) blueberries, 10 ml (2 tsp.) lemon juice, and 30 ml (2 Tbsp) of water. Bring to a boil. Combine mixture #2 with 15 ml (1 Tbsp.) of butter. Mix until crumbly. Add 200 ml (2/3 cup) milk. Stir until moistened. Drop batter by spoonfuls over berries. Cover and simmer for 15 minutes. Do not peek. Serve warm.

AC75 Apple Crisp Mix

Yield 8 servings
Preparation: Preheat Oven to 180 °C (350 ºF). Grease an 8” x 8” pan. In bowl combine spice mixture #1 with 8 apples (peeled, cored and sliced). Put in pan. In another bowl combine contents of mixture # 2 with 125 ml (1/2 cup) butter and mix until crumbly. Spread over top of apples. Bake for 40 minutes.

BR78 Brownie Mix - Gluten Free

Yield 9 servings
Preparation: Preheat oven to 180 °C (350 F). Grease an 8”x8”
(20 cm x 20 cm) baking pan. In a large bowl combine Farmer John’s Brownie Mix with 1 beaten egg and 1/2 cup (125 g) melted butter. Mix until combined. Spread into baking pan.
Bake for 20 minutes. Do not over bake.

MP77 “Mud Pie” Macaroon Cookie Mix - Gluten Free

Yield 18 cookies
Preparation: In a glass 2 litre bowl combine contents of Farmer John’s Macaroon mix with 1/4 cup (62 g) melted butter and 1/4 cup (65 ml) milk. Microwave on high for 6 minutes. Spoon immediately onto cook sheet. Allow to cool and they are
ready to eat.