ALL-PURPOSE MIX

Traditional - Old-Fashioned Black Lunch Bag, Kraft Card (10 oz.) INGREDIENTS: Wheat Flour Enriched (niacin, Reduced Iron, Thiamine, Mononitrate, Riboflavin, Folic Acid) Malted Barley Flour, Raisins, Baking Powder, and Kosher Salt.

Gluten-Free - Old-Fashioned Brown Lunch Bag, White Card (10 oz.) Kraft Tin Tie Bag. INGREDIENTS: Rice, Arrowroot and Tapioca Flours, Baking Powder, and Kosher Salt.

Scones

• ½ Cup Milk,
• 1 Tbsp Lemon Juice,
• 1 Egg 
• ½ Cup Butter

In a small bowl beat egg, milk and lemon juice.  In a larger bowl stir the content of the bag the add slices of butter.  Blend together using a pastry cutter or forks.  Blend in wet ingredients.  Do not over mix.  Clumps in the batter will add pockets of flavor to the scones.  Drop by spoonfuls onto a greased cookie sheet.  Cook at 350f in a preheated oven for 20 to 25 minutes, or until the biscuits begin to brown. 

This mix makes ½ dozen Scones.

Zucchini Bread

• 1 tbsp honey,     
• 1 cup grated zucchini,
• 1 tbsp Veggie Rub   
• 2 tbsp salted butter, melted

Preheat your oven to 375°F. Lightly grease a 9" x 5" loaf pan. Combine the mix, honey, zucchini, Veggie Rub and butter, stirring until fairly smooth; don't worry about a scattering of small lumps.Spoon the batter into the prepared pan, smoothing the top. Bake the bread for 45 to 50 minutes, until a toothpick inserted about 1/2" into the top of the loaf comes out clean, or with a few moist crumbs clinging to it. Sliced and enjoy warm!

Savory Pumpkin Pie

Directions for a free form Pie:

FOR THE CRUST

• ½ Cup Butter,      
• 1 Tbsp Lemon Juice,      
• 1 Egg,       
• 1/4 Cup Milk,       
• 1 Tbsp Cold Water (or Vodka)      

Add the mix to a large bowl. Using a pastry blender or forks, work in the egg, milk and butter until the mixture resembles coarse crumbs. Sprinkle 1 tbsp of the ice water over the flour mixture, stirring gently with a fork. Continue adding the water just until the dough holds together. Shape the dough into a ball and divide it into two discs (reserve one for another pie).

Preheat the oven to 375°.  Place the disc on a floured piece of parchment paper and use a lightly floured rolling pin to roll the dough into an oval shape that would fit within a cookie sheet. If the dough sticks to the rolling pin, dust it lightly with more flour.  Do not roll the dough more than necessary. Place the parchment and dough within the cookie sheet. Bake the dough for 8 minutes.

FOR THE FILLING

• 3 Eggs
• 4 cups mashed pumpkin
• 1 cup chopped kale    
• 1 large onion, sliced thin & sauteed
• 1 tbsp Everything Blend or your favorite spice
• 2 tbsp Hot Pepper Vinegar or your favorite 

Beat eggs and fold the remaining ingredients into them.  Spread the filling onto the center of the pie crust. Lift the parchment paper with the excess crust and flip it over the edges of the filling. Bake for 40 to 45 minutes, or until golden brown. Serve warm.

CORN MIX

Traditional - Old-Fashioned Black Lunch Bag, Kraft Card (10 oz.)  INGREDIENTS: Wheat Flour enriched (niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid), Coarse Ground Corn Meal, Sugar, Baking Powder, and Kosher Salt.

Gluten-Free  - Old-Fashioned Brown Lunch Bag, White Card (10 oz.) INGREDIENTS: Rice, Tapioca, and Arrowroot Flour, Coarse Ground Corn Meal, Sugar, Baking Powder, and Kosher Salt.

Corn Muffins

Preheat oven to 425f.   In a  mixing bowl, combine the contents of this package with

• 1 Cup Milk,
• 1/4 Cup Of Vegetable Oil,
• 1 Egg,

Mix well and refrigerate for at least 1 hour. Pour into a greased or lined muffin pan. Bake for 15 to 20 min. or until a cake tester comes out clean and the tops are golden brown.  This mix makes approximately 1/2 dozen oversized muffins.

Deliciously served with seasonal fresh fruit, vegetables, or cheese from the Farmer’s Market.

DOUGH MIX - Old-Fashioned Black Lunch Bag, Kraft Card (10 oz.) INGREDIENTS: Wheat Flour Enriched (niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid) Malted Barley Flour, Wheat Bran, Sea Salt, Sugar, and a Yeast Packet.

Country Bread

• 1 yeast packet
• 1 1/2 cup water  (55-60 f ) 
• Best made with a Dutch oven.

Thoroughly combine water and yeast, and let it sit until it bubbles.  Fold in the flour mixture, when mixed the dough will be sticky.  Cover and allow to rise in a warm environment for 12 to 18 hours.

Dust a tea towel with flour and remove the dough from the bowl.  Stretch the dough and then fold it back together, leaving the crease resting on the towel.  Fold the towel and let the bread rise for two more hours in a warm environment.  After 90 minutes preheat the oven to 475 f, include the pan or Dutch oven you will cook the bread in.  When ready, carefully slide the dough into the hot pot/pan.  Bake for 40 minutes.  Remove from the oven.  Check to see if the internal temperature is 200 f.  If it is and the bread has browned to your liking it is finished.  Should you want a darker crust put it back in the oven uncovered for 15 minutes.

This recipe makes crusty bread with a soft inside.  If you like your crust soft put a damp tea towel over the pot and then the lid back on the pot.  Allow it to sit this way for 30 minutes.

CHOCOLATE  MIX

Traditional - Old-Fashioned Black Lunch Bag, Kraft Card (10 oz.) INGREDIENTS: Wheat Flour Enriched (niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid), Malted Barley Flour, Cocoa, Cane Sugar, Cinnamon, Nutmeg, Orange Extract [alcohol, water, and pure orange oil], Vanilla Extract [vanilla, water, propylene glycol, and caramel color]), and Kosher Salt.

Gluten-Free  - Old-Fashioned Brown Lunch Bag, White Card (10 oz.) INGREDIENTS: Rice, Tapioca, and Arrowroot Flours, Cocoa, Cane Sugar, Cinnamon, Nutmeg, Orange Extract [alcohol, water, and pure orange oil], Vanilla Extract [vanilla, water, propylene glycol, and caramel color]), and Kosher Salt.

Brownies

Preheat the oven to 350 degrees F

• 2 large eggs, at room temp
• 4 oz unsalted butter

Sift brownie mix into a large bowl.  Melt the butter and beat eggs into it in a separate bowl. Blend the butter/egg mixture in with the dry ingredients. Pour and scrape the batter in to a 8x8" pan that has been oiled or lined with parchment.  Bake the brownies for 30 minutes. Remove from the oven and cool. Delicious served with seasonal fresh fruit from the Farmer’s Market.

Rich Chocolate Cake

Preheat your oven to 350 f.   In a large bowl cream together

• 2 Eggs Lightly Beaten,     
• 1/4 Cup Olive Oil
• 1/2 Cup Sour Cream

Add the remaining contents of the bag. Mix all ingredients well. Pour batter into a greased bundt or tube pan.  Bake for approximately 30 minutes or until a cake tester comes out of the cake clean. The addition of glaze or frosting will help you give it your own unique signature.

Chocolate Cookies

• 1/2 CUP BUTTER      
• 1 EGG 
• 1 TBSP WATER     

Blend all ingredients well.  Dough will be stiff.  Refrigerate for at least 1 hour.  Drop dough by the spoonful onto a greased cookie sheet.  Use your finger to make track like imprints. Bake for 8 to 10 minutes on 375 f  or until cookies begin to crisp to your liking. This mix makes 18 cookies.

Mocha Latte Biscotti

Mix the  contents of this package with   

• 2 Eggs Lightly Beaten
• 1 tbsp Cream
• 1½ tbsp Strong Coffee

Preheat your oven to 350 f.  Using your hands, mix all ingredients together and knead the dough for to 3 minutes.  Divide the dough into 2 pieces.  On a floured surface, roll each piece into ½ " thick rope.  Place on a greased baking sheet and bake for 30 minutes.   Reset your oven to 275 f.   

After the baked dough has cooled, use a sharp knife cut the Biscotti into 1 ½ “ slices. Bake for 15 minutes more or until the Biscotti slices are toasted. Biscotti is traditionally served with coffee and dipped in it prior to eating.

OATMEAL MIX

Traditional - Old-Fashioned Black Lunch Bag, Kraft Card (10 oz.) INGREDIENTS: Wheat Flour enriched (niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid)  Rolled Oats, Cane Sugar, orange extract (Alcohol, water and pure orange oil.), vanilla extract (vanilla, water, propylene glycol, and caramel color), Baking Powder, and Kosher Salt.

Gluten-Free  - Old-Fashioned Brown Lunch Bag, White Card (10 oz.) INGREDIENTS: Rice, Tapioca, and Arrowroot Flours, Rolled Oats, Cane Sugar, orange extract (Alcohol, water and pure orange oil.), vanilla extract (vanilla, water, propylene glycol, and caramel color), Baking Powder, and Kosher Salt.

Oatmeal Cookies

Preheat the oven to 350 degrees F. Combine the content of this bag with

• 1 large egg, at room temp
• 1/4 cup butter, softened or canola oil
• 1/2 tbsp milk

When well combined, refrigerate for 1 hour. Drop chilled dough from tsp 2" apart onto a greased cookie sheet. Bake for about 12 min or until cookies begin to brown. This bag yields approximately 2 dozen cookies.  Deliciously served with seasonal fresh fruit from the Farmer’s Market.

Triple Berry Dump Cake

• 1 pint of berries (raspberries, blueberries, or strawberries)
• 1 package Oatmeal  Mix
• 1/2 stick butter, melted
• 1/2 cup finely chopped pecans (optional) (can also substitute walnuts or almonds)
• Ice cream or whipped cream for serving

Preheat oven to 350*. Greased 8”x8” baking dish with cooking spray or butter. Dump the berries evenly into the prepared baking dish. In a separate bowl, combine the cake mix, pecans (if using) oat mix, and melted butter to quickly incorporate until thick crumbles form. Evenly distribute this mixture over the berries. Bake until firm and golden brown, about 45 to 55 minutes. Remove from oven and let sit for 5 minutes. Serve with ice cream or whipped cream.

Oatmeal Cobbler

• ½ cup water   
• 1 stick butter
• 1 cup milk
• 1/2 tsp Russian Mulling Spice
• 4 cups fruit (Apples, peaches, pears [6-8 lg] - peeled and sliced or whole berries)
• 1 package Oatmeal  Mix

Preheat oven to 350 °F. Combine the fruit, Russian Mulling Spice, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a 3-quart baking dish and place in the oven to melt. Mix the remaining milk and cobbler mix slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. 

The batter will rise to the top around the fruit during baking. Bake for 30 to 45 minutes.

SPICE MIX

Traditional - Old-Fashioned Black Lunch Bag, Kraft Card (10 oz.) INGREDIENTS: Wheat Flour Enriched (niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid), Malted Barley Flour, Cane Sugar, Brown Sugar, Cinnamon, Nutmeg, Coriander, Ginger & Orange Extract (alcohol, water, and pure orange oil) and Kosher Salt.

Gluten-Free - Old-Fashioned Brown Lunch Bag, White Card (10 oz.) INGREDIENTS: Rice, Tapioca, and Arrowroot Flours, Cane Sugar, Brown Sugar, Cinnamon, Nutmeg, Coriander, Ginger & Orange Extract (alcohol, water, and pure orange oil), and Kosher Salt.

Apple Cake

Preheat your oven to 350 f.   In a large bowl cream together

• 1 Package Spice Mix
• 2 Eggs Lightly Beaten,     
• 1/3 Cup Sour Cream
• 1/3 Cup Butter, Softened
• 1 apple sliced thin  (we like the skins on, peeled is fine too)

Add the remaining contents of the bag. Mix all ingredients well.  Pour batter into an 8”pan.  Bake for approximately 30 minutes or until a cake tester comes out of the cake clean. The addition of crumbled brown sugar on top, pecans or walnuts will help you give this cake your own unique signature.

Pumpkin Cookies

Preheat oven to 350f. 

• 1 bag Spice Mix
• 1/8  Cup Butter
• 1/8 Cup Pumpkin Puree
• 1/8 Cup  Molasses 

Mix well and refrigerate for at least 1 hour.  Drop teaspoonfuls 1” apart on to a parchment lined cookie sheet.  The cookies  baked at 350 f  for about 15-20 minutes.  Decorate with icing or dried fruits and nuts or eat plain. Makes approximately 2 dozen cookies.

Peach Spice Bars

Preheat oven to 375f. In a mixing bowl combine     

• 1 package Spice Mix
• 1/4 cup butter, softened   
• 1 egg 
• 1/2 tbsp water  (more if the dough seems to dry) 
• 1 peach sliced then  (we prefer the skins on)

Spread batter onto a parchment lined 8x8 pan. Bake for about 15- 20 min, until the bars begin to brown.  Cool, slice and serve on their own of with whipped cream of ice cream.

Coffee Cake Muffins

• 2 Eggs Lightly Beaten,     
• 1/2 Cup Sour Cream
• 1/3 Cup Butter, Softened

Preheat your oven to 350 f. In a large bowl cream together the eggs, sour cream, and butter. Add the remaining contents of the bag. Mix all ingredients well. Pour batter into a 6-piece greased muffin tin. Bake for approximately 25 minutes or until a cake tester comes out of the muffins clean. The addition of crumbled brown sugar on top, almonds, or walnuts will help you give these muffins your own unique signature.

Deliciously served with seasonal fresh fruit from the Farmer’s Market.

SUGAR MIX

Traditional - Old-Fashioned Black Lunch Bag, Kraft Card (10 oz.) INGREDIENTS: Wheat Flour Enriched (niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid), Malted Barley Flour, Cane Sugar, Orange Vanilla Sugar (special pure orange extract [alcohol, water, and orange oil], and Vanilla Extract [vanilla, water, propylene glycol, and caramel color]).

Gluten-Free  - Old-Fashioned Brown Lunch Bag, White Card (10 oz.)  INGREDIENTS: Rice, Tapioca, and Arrowroot Flours, Cane Sugar, Orange Vanilla Sugar (special pure orange extract [alcohol, water, and orange oil], and Vanilla Extract [vanilla, water, propylene glycol, and caramel color]).

Thumbprint Cookies

Combine the contents with

3/4 Cup Butter,  1 Tbsp Water,  1 Egg White     

Blend all ingredients well.  Dough will be stiff.  Refrigerate for at least 1 hour.  Shape rounded teaspoonfuls of dough into 1-inch balls. Dip each into egg white. Place 1 inch apart onto lightly greased cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Bake 8 minutes. Remove cookies from oven; fill centers with honey, jam or peanutbutter. Continue baking 6-10 minutes or until lightly browned. Remove to cooling racks. Cool completely.

Delicious served with local honey, jams, jellies or preserves from the Farmer’s Market.

VANILLA  MIX

Traditional - Old-Fashioned Black Lunch Bag, Kraft Card (10 oz.) INGREDIENTS: Wheat Flour Enriched (niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid), Malted Barley Flour, Cane Sugar, Baking Powder, Orange Vanilla Sugar (special pure orange extract [alcohol, water, and orange oil], and Vanilla Extract [vanilla, water, propylene glycol, and caramel color]).

Gluten-Free - Old-Fashioned Brown Lunch Bag, White Card (10 oz.) INGREDIENTS: Rice, Tapioca, and Arrowroot Flours, Cane Sugar, Baking Powder, Orange Vanilla Sugar (special pure orange extract [alcohol, water, and orange oil], and Vanilla Extract [vanilla, water, propylene glycol, and caramel color]).

Strawberry Sheet Cake

• 1 package Vanilla Mix
• 9 tbsp unsalted butter, at room temperature
• 1 large egg
• 3/4 cup milk, whole
• 1 1/2 pounds ripe (even overripe) strawberries, halved
• 3 tbsp Orange Vanilla Sugar

Heat your oven to 350°F. Lightly coat the sides and corners of a 9×13-inch cake pan with butter or nonstick spray, and fit the bottom with a rectangle of parchment paper. In a large bowl, beat butter and egg until combined. Add milk and slowly incorporate Vanilla Mix.

Spread batter in prepared pan. Arrange strawberries cut side down. Sprinkle Orange Vanilla Sugar over the strawberries. As the cake bakes the strawberries and sugar will form a jammy consistency. Bake until golden brown and a toothpick inserted into the cake comes out free of wet batter, about 45 to 48 minutes. Let cool in pan on a rack. Cut into squares and serve as is, or with whipped cream.

Peanut Butter and Jelly Muffins

• 1 package of Vanilla Mix
• 1/2 cup milk
• 1 egg
• 1/2 cup creamy peanut butter
• 1/4 cup vegetable oil
• 1/3 cup grape or strawberry jam

Heat oven to 375 degrees F. Spray muffin pan with no-stick spray or line with cupcake liners. Add Vanilla Cake Mix, milk, egg, peanut butter, and vegetable oil to a large bowl and mix together until just combined. Do not over-mix. Fill each cup in the muffin tin halfway with batter. Layer two teaspoons of jam in each cup. Divide the remaining batter into each cup of the muffin tin. Do not fill the muffin tins more than about 2/3 of the way full, as this can lead to batter spilling in the oven as the muffins rise. Bake for 18-20 minutes. Cool in pan for 5 minutes before removing.

Vanilla Cupcakes

Preheat the oven to 350 degrees F

• 2 large eggs, at room temp
• 11/2 sticks butter, melted
• 1/2 cup milk

Position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners. Beat the eggs until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter. While mixing slowly, add the flour mixture. Then add all the milk; take care not to over-mix the batter. Divide the batter evenly in the prepared muffin tin. Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through the baking time, 18 to 20 minutes.  Cool the cupcakes in the tin on a rack for 10 minutes, then remove them from the tin and cool on the rack completely. Frost and decorate as desired.   Deliciously served with seasonal fresh fruit from the Farmer’s Market.

Orders up to 10 pieces ship quickly. Case packs (12 pc) orders take up to 10 business days to ship. If you are looking for more details or private label information, call 413-562-2042 or email ideas [@] terra-americana.com.