Simply delicious
Spring Recipes
Whether you're serving a crowd or a special select few, these simply delicious Spring recipes will make entertaining easy (and healthy, but we won't tell if you don't). Browse the entire e-book for inspiration, or click on an image below to navigate to the specific page.
Happy Spring! -The Simple Mills Team
U LT I M AT E A P P E T I Z E R P L AT T E R F E AT. S P R I N G G R E E N P E A D I P Total time: 15-20 minutes - Serves: 10-15
To assemble the platter, you’ll need: • One batch of Spring Green Pea Dip (below) • One sweet spread, homemade or store bought (examples: jam, chutney, fruit butter) • One more savory spread, homemade or store bought, optional (examples: pesto, hummus; we used sun dried tomato pesto) • Fresh fruit, such as grapes, apples and strawberries • Dried fruit, such as apricots and figs • Fresh raw and steamed spring veggies, such as carrots, radishes, tomatoes, and asparagus • Something briny, like olives or gerkin pickles • One or two hard cheeses, like cheddar and parmesan • One soft cheese, like brie • Nitrate-free cured meat, like pepperoni or soppressata, sliced • Simple Mills crackers in all four varieties (fine ground sea salt, sundried tomato basil, farmhouse cheddar, and rosemary sea salt) or your favorite(s). Spring Green Pea Dip Ingredients: 2 ¾ cup fresh or frozen (defrosted) green peas 1/4 packed cup fresh mint leaves (about 30 large leaves) 1/4 teaspoon salt 1 TBSP extra virgin olive oil 3 TBSP freshly squeezed lemon juice Instructions: 1. Purée the peas in a food processor for several seconds until chunky. 2. Add the mint leaves and salt and pulse several times until combined. 3. With the machine still running, slowly pour in the olive oil, and then the lemon juice. Puree until smooth. 4. Stop the machine and scrape down the sides and bottom of the bowl to combine everything. Process for another couple of seconds until the dip is completely smooth, then transfer it to a bowl for serving. 5. Store leftovers in an airtight container in the refrigerator for up to a week.
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C H E R RY A L M O N D S CO N E S
Prep time: 15 min - Cook time: 15 min - Total time: 30 minutes - Serves: 10
Ingredients: 1 box Simple Mills Pancake & Waffle Mix 1/2 tsp baking soda 1 -2 TBSP (to taste) coconut sugar, or granulated sweetener of choice 3/4 cup dried cherries, roughly chopped if very large 2 large eggs 1/2 cup butter, vegan butter or coconut oil, melted and slightly cooled 1/2 tsp apple cider vinegar 1/4 tsp almond extract (see note) Instructions: 1. Preheat the oven to 400°F. Line a cookie sheet with parchment or a nonstick pad and set aside. 2. In a large mixing bowl, stir together the pancake and waffle mix, baking soda, sweetener and dried cherries. Set aside. 3. In another bowl, whisk together the remaining ingredients (eggs, butter, apple cider vinegar, and extract). 4. Pour the wet mixture into the dry and stir until well combined. 5. Use an ice cream scoop to portion the dough into 10 balls and place in two evenly spaced rows on the prepared cookie sheet. 6. Bake for 11-14 minutes, until the tops are lightly golden. Transfer to a rack to cool slightly before serving.
Notes: • If desired, substitute dried cranberries, dates (chopped) or another dried fruit for dried cherries. • If desired, replace almond extract with vanilla extract. • Store leftovers in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.
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SAVO RY C H I C K E N P E STO B R E A D C ASS E R O L E Prep Time: 20 min - Cook Time: 55 min - Total Time: 75 min Yield: 4 9oz Ramekins Ingredients: For the Bread: 2 eggs ½ cup water 2 TBSP olive oil ¼ cup apple cider vinegar 1 Box Simple Mills Artisan Bread Mix
For the Filling: 1 cup shredded chicken 1 cup red bell pepper, chopped 1 cup spinach, chopped ¼ cup sundried tomatoes, chopped 2 eggs 1 cup coconut or almond milk ½ cup basil pesto ½ tsp sea salt
Instructions: 1. Preheat oven to 350°F and grease an 8x8-baking dish. 2. Whisk the eggs, water, olive oil and vinegar in a large bowl and then add the dry mix; whisk until well combined. 3. Add to the baking dish and bake for 25-30 minutes. Let bread cool and then cut into one-inch cubes. 4. Preheat oven to 400°F, line a baking sheet with parchment paper, and drizzle with olive oil; toast bread cubes for 10-15 minutes. 5. In a large bowl add bread cubes, shredded chicken, bell peppers, spinach and sun-dried tomatoes. Toss quickly. 6. In a separate bowl, whisk additional eggs, milk, basil pesto and salt together and then add it to the bread mixture. Mix until thoroughly combined and all the bread is soaked. 7. Add the bread casserole to 4, 9oz ramekins and bake for 20-25 minutes. 8. Serve immediately. Tip: Make the bread ahead of time so you can quickly cut the bread in to cubes and toast before assembling.
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S I M P LY C L ASS I C L A M B C A K E
Prep Time: 15 min - Cook Time: 40 min - Decorating time: 30 min - Total time: 1 hr 25 min. Serves: 12 Ingredients: For Cake: Tapioca or arrowroot powder (for dusting pan) 6 large eggs 2/3 cup mild-flavored oil (such as grapeseed) 2/3 cup water 2 boxes Simple Mills Vanilla Cake Mix 2 tubs Simple Mills Organic Vanilla Frosting
For decorating: 14-15 large vanilla marshmallows* 1 small vanilla marshmallow* 2 peach rings** 1 jelly bean** 1 cup unsweetened shredded coconut 2 TBSP chopped dark chocolate Yellow ribbon (optional) Green paper grass (optional)
Instructions: 1. Preheat the oven to 350°F. 2. Generously grease a lamb cake mold and dust with tapioca or arrowroot flour. Set aside. 3. In a large mixing bowl, whisk the eggs, oil & water. Add dry mix & whisk to combine. 4. Pour batter into prepared pan and bake for 35-40 minutes or until tester comes out clean. 5. Cool the cake in pan for 20-30 minutes, then turn out onto cooling rack. Tap the pan all over to gently remove the cake and prevent sticking. 6. Prep the decorating ingredients. Cut the large marshmallows in half width-wise to form 2830 shorter, round marshmallows Cut the small marshmallow in half width-wise and pinch it at both ends to form two oval marshmallows. 7. Once the cake has cooled completely, transfer it to a serving plate and apply 1-2 layers of vanilla frosting. Then decorate, working quickly before the frosting sets: • Pinch the ends of each peach ring together to make it into an oval shape. Place each peach ring ear, then set one of the halved mini marshmallow ovals in the center of each ring • Now add a line of the large, halved marshmallows around the border of the lamb head, from ear to ear • Next, use a toothpick to draw a faint line in the frosting to mark where the ribbon will go. Sprinkle the coconut evenly over the body of the lamb, right up to the ribbon line. Place the ribbon over the line and the coconut • Melt the chocolate and transfer it to a small zip top bag. Seal the bag, pressing all the air out of it, and squeeze all of the chocolate into one of the corners. Use a clean pair of scissors to snip a tiny triangle of corner off the bag and squeeze the chocolate out of the bag to form the face • Add a tiny dot of chocolate right above the mouth and press the jellybean into it Note: We used the Wilton Gentle Lamb Cake Pan for this recipe. *we recommend Dandies vegan marshmallows **we recommend Surf Sweets organic, naturally sweetened candies
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SPRING SPECKLED CUPCAKES
Prep Time: 20 min - Cook Time: 20 min - Decorating Time: 15 min Total time: 55 min. - Serves: 12 Ingredients: For the Cupcakes: 3 eggs 1/3 cup mild-flavored oil 1/3 cup water 1 TBSP vanilla extract 1 box Simple Mills vanilla cake mix
For the Frosting: 1 tub Simple Mills Vanilla frosting Natural blue food coloring (Color Garden brand or other) 1 TBSP cocoa powder 1 TBSP + 1 tsp water
Instructions: 1. Preheat oven to 350°F and line a muffin pan with paper liners. 2. Whisk the eggs, oil, water and vanilla in a large bowl and add the dry mix; whisk until combined. 3. Fill the muffin cups about 2/3 full and bake for 15-20 minutes or until a toothpick comes out clean. Cool completely. 4. Add the frosting to a large bowl and add drops of blue dye until desired color is achieved. 5. Frost the cupcakes with a frosting spatula or piping bag. 6. Combine the cocoa powder and water in a small bowl; mix until combined. 7. Take a kitchen brush or small paint brush and dip it in the cocoa mixture. Flick the mixture on to the cupcakes to create specks. 8. Repeat until all cupcakes are decorated, serve & enjoy. Tip: Cover the area around the cupcakes before adding specks so you don’t get the mixture all over the kitchen!
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CITRUS MINT POUND CAKE Prep Time: 15 min - Cook Time: 35 min - Total Time: 50 min. Yield: 8-10 slices Ingredients: For the Pound Cake: 3 eggs 1/3 cup grapeseed or flavorless oil 1/3 cup water 1 TBSP vanilla extract 1 box Simple Mills Vanilla Cake Mix 1 tsp lemon zest 1 tsp lime zest 1 tsp freshly chopped mint
For the Glaze: ¼ cup maple syrup 2 TBSP lemon juice 1 TSBP lime juice 1 tsp lime zest 6 fresh mint leaves ½ cup tapioca flour, sifted
Instructions: 1. Preheat oven to 350°F, grease a 1lb loaf pan and line with parchment paper. 2. Whisk the eggs, oil, water and vanilla in a large bowl and add the dry mix, lemon zest, lime zest and chopped mint. Whisk until well combined. 3. Bake for 35 minutes or until toothpick comes out clean. 4. While pound cake is baking, prepare the glaze. Add the maple syrup, lemon juice, lime juice, lime zest and mint leaves to a small saucepan and bring to a light simmer. Let simmer for 5-7 minutes. 5. Pour liquid into a medium-sized bowl and whisk in the tapioca flour until glaze is smooth. 6. Allow pound cake to cool 10 minutes, then pour the glaze on top; let soak. 7. Remove from pan once completely cooled.
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C A R R OT C U P C A K E S
Prep Time: 15 min - Cook Time: 22 min - Decorating Time: 10 min - Total Time: 47 min - Yield: 12-14 cupcakes Ingredients: 1 box Simple Mills Vanilla Cake Mix 1 tsp cinnamon 1/2 tsp ginger 1 cup carrots, peeled and shredded 1/3 cup raisins 1/3 cup finely chopped walnuts 3 large eggs, beaten 1/4 cup oil 1/2 tsp vanilla 2 TBSP water 1 tub Simple Mills Vanilla Frosting Instructions: 1. Preheat the oven to 450°F. 2. Line a muffin pan with paper liners and set aside. 3. In a large mixing bowl, whisk together the mix, cinnamon and ginger. Add the carrots, raisins and walnuts and stir to combine. 4. In another bowl, whisk together the eggs, oil, vanilla and water. 5. Stir the wet mixture into the dry mixture. Make sure to scrape the sides and bottom of the bowl to make sure everything is thoroughly mixed. 6. Divide the batter among the compartments of the prepared muffin pan. 7. Put the cupcakes into the oven and immediately turn the heat down to 350°F. Bake for 18-22 minutes or until a tester comes out clean. 8. Let the cupcakes cool in the tin for 5 minutes before transferring to a rack to cool completely. 9. Finish with vanilla frosting.
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TOAST E D CO CO N U T C A K E
Prep Time: 30 min - Bake Time: 35 min - Total time: 1 hr 5 min. Serves: 8 Ingredients: 1 box Simple Mills Vanilla Cake Mix 3 eggs 1/3 cup coconut oil, melted 1/3 cup liquid portion from coconut milk or water 3 TBSP coconut sugar 12 strawberries (optional, for garnish) 1 TBSP + 1/2 tsp vanilla extract, divided 3/4 cup unsweetened coconut flakes, toasted, divided 1 can full fat coconut milk, unshaken and refrigerated at least 8 hours* Instructions: 1. Heat oven to 350°F. 2. Grease 8-inch cake pan well. Dust with 1/2 tsp of cake mix. 3. Whisk eggs, oil, water and 1 TBSP of vanilla in large bowl. Add in 1/4 cup of toasted coconut. 4. Add wet ingredients to cake mix, mix until well blended. Pour batter into prepared pan. 5. Bake for 30-35 minutes or until a toothpick comes out clean. 6. Cool 10 minutes and remove from pan. 7. Cut cake horizontally in half to form two layers. 8. Spoon solid coconut milk from top part of can into a small bowl. Do not add any liquid from the can. Beat on high speed until fluffy. 9. Add coconut sugar and remaining 1/2 tsp of vanilla; blend well. 10. Spread half of the whipped coconut milk on bottom layer of cake; sprinkle with 1/4 cup of remaining toasted coconut. Top remaining cake layer (repeat previous steps). 11. Garnish with strawberries, if desired. Tip: To toast coconut, heat oven to 350°F. Spread coconut on shallow baking sheet. Bake 3-5 minutes or until lightly browned. *Coconut milk must be thoroughly chilled in order to whip. Do not shake the can before or after refrigeration. For this recipe, do not use lite coconut milk; it will not whip.
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