Thursday, August 4, 2011

KITCHEN TOOLS - Jiffy and other Baking Mixes

Pre-packaged baking mix - no sin within
Using a pre-packaged baking mix isn't a mortal sin.  It's not even a venial sin.  As a matter of fact, I hardly think using Jiffy or Bisquick or any of those other fine products rates knee time in a confessional.

In the spirit of full disclosure, I freely admit to having used them in a pinch. Although most of my preparations are "from scratch," I'll be damned if I'm going to kill myself after a hard day at the studio or whatever.
I keep a box of Jiffy in the pantry and am not afraid to use it!

HELPFUL HINTS: Use the same amount of baking mix in place of the flour, soda and baking powder plus half the amount for shortening or oil called for in recipes.

For example, if your recipe calls for 2 cups flour, 1 tsp. soda, 1/2 tsp. baking powder and 1/2 cup of shortening, substitute 2 and 1/4 cups of baking mix for those ingredients. The soda and baking powder are very small amounts that do not substantially add to the measured amount. Since the shortening or oil is already in the baking mix, it does not take up as much room in your measuring cup, so add enough additional baking mix to equal half the amount of oil or shortening.

The best place to use Jiffy Baking Mix as a substitute for flour is in recipes designed to make biscuits or dumplings, because the mix contains the right ingredients for these items. Don't sift or pack the baking mix in your measuring cup when using this substitute.

Muffins and quick breads have a higher fat ration than is given in the baking mixes, so you may not be pleased with the results of using it as a substitute for flour and other ingredients.  But generally the pros outweigh the cons.

For more information about Jiffry and subsitutions, go to this link:
Recipe time!


One of my favorite "in a pinch" things? Cinnamon rolls!  These beauties come in handy morning, noon and night...for company, for family....the sky's the limit. They're easy, quick and tasty....and form the base for so many possibilities!
Making cinnamon rolls

The basic recipe is simpler than simple.

2 cups Jiffy baking mix
2/3 cup milk
3 Tablespoons butter or margarine     
3 Tablespoons sugar/sugar substitute
1/2 to 2 teaspoon cinnamon
1/4  teaspoon cloves

Pre-heat oven to 450 degrees.
Grease a cookie pan, set it aside.
Mix together the sugar and spices, set this aside.
Take the 2 cups of Jiffy baking mix and stir in 2/3cups of milk.   Once the batter is formed, turn it out onto a board or cookie sheet on which you've sprinkled some Jiffy mix.  Knead the dough 20 times by hand.  Then roll the dough to about 1/2 " thick.
Spread the dough with the margarine, then sprinkle the sugar/spices mixture evenly over the dough. Roll the dough like you would for a jelly roll.  Slice rounds 1/2" thick.  Place on cookie sheet, spaced about 2" apart.
Put in the oven and bake for 20-25 minutes or until slightly golden brown.  Eat warm.

Of course, I like to mix things up a bit, so have a few additions.
1/4 teaspoon cardamon - add to the Jiffy mix so the dough has some flavoring
2 Tablespoons grated orange peel - add to the Jiffy mix so the dough has some flavoring.
2 - 3 Tablespoons grated orange peel - mixed in with the sugar/spices
1/2 to 2/3 cups chopped raisins that have been dusted with some of the Jiffy mix.

Spread the dough with the margarine, sprinkle with spices, orange peel, raisins.  Follow the directions above for rolling and baking.   Tasty and oh so Quick! Enjoy!

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