Modular Mates Containers Recipes
Modular Mates Container Recipes 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.
Happy Baker Master Mix Chocolate Cake Master Mix Cookie Master Mix Pancake Master Mix Biscuits Coffee Cake Easy Chocolate Cookies Fudgy Brownies Gingerbread Granola, 5 minute Granola, Classic Trail Mix Granola, Health Nut Trail Mix Homemade Strawberry Shortcake Microbake Chocolate Cake Mix & Drop Chocolate Chip Cookies Pancakes & Fresh Strawberry Syrup Trail Mix Waffles
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Happy Baker Master Mix 5 lbs. all-purpose flour 2½ cups powdered milk ¾ cup baking powder ½ cup granulated sugar
3 tbsp. coarse kosher salt 2 tbsp. cream of tartar 2 lbs. vegetable shortening
1. To prepare your Happy Baker Master Mix, stir together dry ingredients in a large bowl, add shortening to dry mix and stir until consistency resembles cornmeal. 2. Store in the Modular Mates® Rectangular 4 container.
Recipe
Master Mix
Biscuits
3 cups
¾ cup water
Muffins
3 cups
Prep
Cook
Blend & knead until thoroughly combined
8–10 minutes 400° F/205° C
1 egg 1 cup water 2 tbsp. granulated sugar
Using the SuperSonic Chopper Extra fitted with paddle whisk attachment, blend water and egg, then add dry ingredients and pull cord to thoroughly blend.
15–20 minutes 400° F/205° C
2 cups
1 egg ½ cup water ¼ cup granulated sugar ½ cup molasses ½ tsp. ground cinnamon ½ tsp. ginger ½ tsp. ground cloves
Using the SuperSonic Chopper Extra fitted with paddle whisk attachment, blend water, egg and molasses, then add dry ingredients and pull cord to thoroughly blend.
8 X 8” Pan 40 minutes 350° F/175° C
Coffee Cake
3 cups
1 egg ⅔ cup water ½ cup granulated sugar ½ cup brown sugar 3 tbsp. unsalted butter, melted ½ tsp. ground cinnamon ¼ cup chopped nuts and/or raisins
Using the SuperSonic Chopper Extra fitted with paddle whisk attachment, blend water and egg, then add dry ingredients and pull cord to thoroughly blend. Pour batter into pan. In small bowl, combine topping ingredients and layer over cake batter
8 X 8” Pan 25–30 minutes 375° F/190° C .
Cake, Yellow
3 cups
2 egg 1 cup water 1 tsp. vanilla extract 1½ cups granulated sugar
Using the SuperSonic Chopper Extra fitted with paddle whisk attachment, blend water and egg, then add dry ingredients and pull cord to thoroughly blend.
8 X 8” Pan 25 minutes 325° F/162° C
Cake, Chocolate
3 cups
2 egg 1 cup water 1 tsp. vanilla extract 1 cups granulated sugar ½ cup Chocolate Dessert Blend
Using the SuperSonic Chopper Extra fitted with paddle whisk attachment, blend water and egg, then add dry ingredients and pull cord to thoroughly blend.
8 X 8” Pan 25 minutes 325° F/162° C
Gingerbread
Mix In
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Chocolate Cake Master Mix
Gluten Free Chocolate Cake Master Mix
6 cups all-purpose flour 4 cups granulated sugar 1 cup cocoa powder 4 tsp. baking powder 1 tsp. table salt
4 cups gluten-free flour (xanthan gum already in the flour mix) 4 cups granulated sugar 1 cup cocoa powder 4 tsp. baking powder 1 tsp. table salt
Mix together all ingredients and store in the Modular Mates rectangular 4 container. Always thoroughly shake the container again before using. The mix should last about six months (because of the included baking powder)
Mix together all ingredients and store in the Modular Mates rectangular 4 con-tainer. Always thoroughly shake the container again before using. The mix should last about six months (because of the included baking powder)
Recipe
Master Mix
Microbake Chocolate Cake
5 cups
Microbake Chocolate Cake Gluten Free
4½ cups gluten free
Microbake Chocolate Cake Vegan
5 cups
Brownies Fudgy
2 cups
Brownies Cakey
2½ cups
Brownies Gluten Free
1½ cups gluten free
Easy Chocolate Cookies
5½ cups
Mix In
Prep
Cook
1½ cups milk 2 eggs ½ cup vegetable oil
Whisk together wet ingredients, and stir into master mix until smooth. Pour wet into dry mix and mix to combine. Pour into greased Stack Cooker 3-Qt. Casserole with Cone
Microwave 70% power 12 –15 minutes (see separate recipe card).
1½ cups milk 3 eggs ½ cup vegetable oil
Whisk together wet ingredients, and stir into master mix until smooth. Pour into greased Stack Cooker 3-Qt. Casserole with Cone.
Microwave 70% power 12 –15 minutes (see separate recipe card).
1½ cup nondairy milk 2 tbsp. white vinegar 2 tsp baking soda ½ cup vegetable oil
Whisk together white vinegar and baking soda. Make a well in center of dry ingredients; add milk, oil and white vinegar mixture; whisk until smooth. Pour into greased Stack Cooker 3-Qt. Casserole with Cone.
Microwave 70% power 12 –15 minutes (see separate recipe card).
Microwave chocolate chips and butter on high power 1 minute and 30 seconds, stir to melt completely. Pour melted chocolate into medium bowl. Add eggs and mix until completely incorporated. Add master mix 1 cup at a time, until batter is smooth. Pour into greased UltraPro Square Pan.
Microwave 70% power 12 –15 minutes (see separate recipe card).
Microwave chocolate chips and butter on high power 1 minute and 30 seconds, stir to melt completely. Pour melted chocolate into medium bowl. Add eggs and mix until completely incorporated. Add master mix 1 cup at a time until batter is smooth. Pour into greased UltraPro Square Pan.
Microwave 70% power 12 –15 minutes (see separate recipe card).
1 cup chocolate chips 1 stick unsalted butter 2 eggs
Microwave chocolate chips and butter on high power 1 minute and 30 seconds, stir to melt completely. Pour melted chocolate into medium bowl. Add eggs and mix until completely incorporated. Add master mix and stir until smooth. Pour into greased UltraPro Square Pan
Microwave 70% power 12 –15 minutes (see separate recipe card).
2 sticks unsalted butter ½ cup brown sugar 2 eggs
In a medium bowl, mix butter and sugar until light and creamy. Add eggs one at a time until well combined. Add master mix, one cup at a time. Dough will be very thick. Form into 2" balls and place on baking sheet lined with Silicone Wonder Mat.
Bake at 350° F/175° C 10-12 minutes
1 cup chocolate chips 1 stick unsalted butter 2 eggs
1 cup chocolate chips 1 stick unsalted butter 2 eggs
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Cookie Master Mix
Gluten Free Cookie Master Mix
12 cups all-purpose flour 4 cups granulated sugar 2 tsp. salt 2 tsp. cardamom
12 cups gluten-free flour (xanthan gum already in the flour mix) 4 cups granulated sugar 2 tsp. salt 2 tsp. cardamom
Mix together all ingredients and store in the Modular Mates rectangular 3 container. Always thoroughly shake the container again before using. The mix should last about six months (because of the included baking powder)
Mix together all ingredients and store in the Modular Mates rectangular 3 container. Always thoroughly shake the container again before using. The mix should last about six months (because of the included baking powder)
Recipe
Cookies
Master Mix
4 cups
Mix In 1 cup unsalted butter, softened 2 large eggs ½ Tbsp. flavored extract, your choice
Prep Preheat oven to 325F. In medium bowl add butter, eggs, extract and mix well. Add 4 cups of dry master cookie mix and combine until cookie dough forms. Roll out dough to ¼” thick and cut using desired cookie cutters. Place Silicone Baking Sheet with Rim on baking sheet and arrange cookies.
Cook Bake for 12-14 minutes. Let cool for 2 minutes and serve. *If decorating cookies with glaze, allow them to cool completely before decorating.
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Pancake Master Mix
Gluten Free Pancake Master Mix
6 cups all-purpose flour 2 cup granulated sugar 4 tsp. baking powder 2 tsp. table salt
4 cups gluten-free flour mix (xanthum gum included in mix) 1 cup granulated sugar 5 tsp. baking powder 1 tsp. table salt
Mix together all ingredients and store in the Modular Mates Square 2 container. Always thoroughly shake the container again before using. The mix should last about six months (because of the included baking powder)
Mix together all ingredients and store in the Modular Mates Square 2 container. Always thoroughly shake the container again before using. The mix should last about six months (because of the included baking powder)
Recipe
Master Mix
Pancakes
1½ cups
1 cup milk (any type) 1 egg
Stir wet ingredients into master mix until smooth.
Pancakes Gluten Free
1½ cups Gluten free
1 cup milk (any type) 1 egg 1 tsp. vanilla extract
Stir wet ingredients into master mix until smooth.
Pancakes Vegan
1½ cups
1 cup nondairy milk 2 tbsp. vegetable oil
Stir wet ingredients into master mix until smooth.
Waffles
2 cups
1 cup milk (any type) ¼ cup vegetable oil or melted unsalted butter
Stir wet ingredients into master mix until smooth.
Waffles Gluten Free
2 cups Gluten free
2 cups milk (any type) ¼ cup vegetable oil 1 tsp. vanilla extract
Stir wet ingredients into master mix until smooth.
Waffles Vegan
2 cups
1 cup nondairy milk ¼ cup vegetable oil
Stir wet ingredients into master mix until smooth.
Biscuits
2 cups
½ cup milk (2% or whole) 1 stick cold unsalted butter ½ cup all-purpose flour
Mix In
Prep
Stir extra flour into master mix. Cut cold butter into flour mixture until crumbly and butter is in pea-sized pieces. Whisk in milk until thick batter forms. Drop biscuits, ½ cup dough at a time, onto baking sheet lined with Silicone Wonder Mat.
Cook
Heat Chef Series Nonstick Griddle Pan over medium heat. Pour batter into pan and heat until air bubbles have formed in batter. Flip and cook until golden brown and cooked through.
Grease waffle iron. Follow waffle iron directions.
Bake at 400° F/200° C 12–15 minutes or until golden brown and cooked through.
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Ingredients
Biscuits
½ cup all-purpose flour 2 cups Pancake Master Mix (see separate recipe card) ½ cup cold unsalted butter ½ cup milk (2% or whole)
Directions 1. Preheat oven to 400° F/200° C. 2. In a Thatsa Bowl add pancake master mix from the Modular Mates Container, add flour and stir to combine. 3. Cut cold butter into flour mixture until batter is crumbly and butter is in pea-sized pieces. 4. Whisk in milk until thick batter forms. 5. Drop biscuits, ½ cup dough at a time, onto baking sheet lined with Silicone Baking Sheet with Rim. 6. Bake 12–15 minutes or until golden brown and cooked through.
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Ingredients
C offee Cake
1 egg ⅔ cup water 3 cups Happy Baker Master Mix (see separate recipe card) ½ cup granulated sugar Topping ½ cup brown sugar 3 tbsp. unsalted butter, melted ½ tsp. ground cinnamon ¼ cup chopped nuts and/or raisins Directions 1. Preheat oven to 375°F/190° C. 2. Using the SuperSonic Chopper Extra with paddle whisk attachment, blend water and egg, add Happy Baker master mix from the Modular Mates Container and pull cord to thoroughly blend. 3. Pour batter into 2 Qt. Square Ultrapro Pan. 4. In small bowl, combine topping ingredients and layer over cake batter. 5. Bake cake for 25-30 minutes.
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Ingredients
Easy Chocolate Cookies
2 sticks unsalted butter, softened (1 cup) ½ cup brown sugar 2 eggs 5½ cups Chocolate Cake Master Mix (see separate recipe card) 1½ cups chocolate chips
Directions 1. Preheat oven to 350° F/175° C. 2. In a medium bowl, mix butter and sugar until light and creamy. Add eggs one at a time until well combined. 3. Add master mix from the Modular Mates Container, one cup at a time. Add chocolate chips, if desired. Dough will be very thick. Form into 2" balls and place on baking sheet lined with Silicone Baking Sheet with Rim. 4. Bake 10–12 minutes.
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Ingredients
Fudgy Brownies
1 cup chocolate chips 1 stick unsalted butter (½ cup) 2 eggs 2 cups Chocolate Cake Master Mix (see separate recipe card)
Directions 1. Preheat oven to 350° F/175° C. 2. Microwave chocolate chips and butter on high power 1 minute and 30 seconds, stir to melt completely. Pour melted chocolate into medium bowl. 3. Add eggs and stir until completely incorporated. Add master mix from the Modular Mates Container, 1 cup at a time, until batter is smooth. 4. Pour into greased 2 Qt. UltraPro Square Pan. 5. Bake 25–30 minutes or until knife comes out clean.
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Ingredients
Gingerbread
1 egg ½ cup water ½ cup molasses 2 cups Happy Baker Master Mix (see separate recipe card) ¼ cup granulated sugar ½ tsp. ground cinnamon ½ tsp. ginger ½ tsp. ground cloves
Directions 1. Preheat oven to 350° F/175° C. 2. Using the SuperSonic Chopper Extra fitted with paddle whisk attachment, blend water, egg and molasses, pull cord to thoroughly blend. Add master mix from the Modular Mates Container and the rest of the dry ingredients, pull cord to thoroughly blend. 3. Pour into the 2 Qt. UltraPro Square Pan and bake for 35-40 minutes
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Ingredients
Granola,
5 minute
¼ cup light brown sugar 2 Tbsp. apple juice 2 tsp. ground cinnamon or Cinnamon-Vanilla seasoning ⅛ tsp. coarse kosher salt 2 cups old fashioned oats
Directions 1. Combine brown sugar, apple juice, seasoning blend and salt in 3 Qt. Stack Cooker Casserole. 2. Cover and microwave on high power 1 minute. Stir. 3. Add oats to sugar mixture and stir until oats are thoroughly coated. 4. Microwave uncovered on high power 3 minutes, making sure to stop and stir every 30–60 seconds. 5. Allow granola to cool completely before enjoying. To speed up cooling, spread granola out on parchment paper or a baking sheet. Granola will continue to crisp up as it cools. If granola doesn’t feel crunchy after cooling, microwave another 30 seconds. 6. Store 3–5 days in Modular Mates Oval 1 Container. Serve over yogurt, with fruit, if desired.
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Ingredients
Granola,
C lassic Trail Mix
Granola ¼ cup light brown sugar 2 Tbsp. apple juice 2 tsp. ground cinnamon or Cinnamon-Vanilla seasoning ⅛ tsp. coarse kosher salt 2 cups old fashioned oats
2 cups Granola 1 cup candy coated chocolate candies 1 cup peanuts 1 cup raisins
Directions 1. Combine brown sugar, apple juice, seasoning blend and salt in 3-Qt. Stack Cooker Casserole. 2. Cover and microwave on high power 1 minute. Stir. 3. Add oats to sugar mixture and stir until oats are thoroughly coated. 4. Microwave uncovered on high power 3 minutes, making sure to stop and stir every 30–60 seconds. 5. Allow granola to cool completely before enjoying. To speed up cooling, spread granola out on parchment paper or a baking sheet. Granola will continue to crisp up as it cools. If granola doesn’t feel crunchy after cooling, microwave another 30 seconds. 6. Add candy coated chocolate candies, peanuts and raisins. 7. Store 3–5 days in Modular Mates Oval 1 Container. Serve over yogurt, with fruit, if desired.
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Ingredients
Granola,
Health Nut Trail Mix
Granola ¼ cup light brown sugar 2 Tbsp. apple juice 2 tsp. ground cinnamon or Cinnamon-Vanilla seasoning ⅛ tsp. coarse kosher salt 2 cups old fashioned oats
2 cups Granola 1 (8.25-oz.) container salted mixed nuts (cashews, pecans, almonds) 1 cup dried cranberries ½ cup pumpkin seeds, roasted and salted
Directions 1. Combine brown sugar, apple juice, seasoning blend and salt in 3 Qt. Stack Cooker Casserole. 2. Cover and microwave on high power 1 minute. Stir. 3. Add oats to sugar mixture and stir until oats are thoroughly coated. 4. Microwave uncovered on high power 3 minutes, making sure to stop and stir every 30–60 seconds. 5. Allow granola to cool completely before enjoying. To speed up cooling, spread granola out on parchment paper or a baking sheet. Granola will continue to crisp up as it cools. If granola doesn’t feel crunchy after cooling, microwave another 30 seconds. 6. Add mixed nuts, cranberries and pumpkin seeds. 7. Store 3–5 days in Modular Mates Oval 1 Container. Serve over yogurt, with fruit, if desired.
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Ingredients
Homemade Strawberry Shortcake
1½ cup Happy Baker Master Mix (see separate recipe card) ½ cup granulated sugar ½ cup reduced-fat (2%) milk ½ stick + ½ tbsp. unsalted butter, softened 1 tsp. vanilla extract 1 egg
Topping 1½ cups heavy whipping cream 2 tbsp. granulated sugar 1 tsp. vanilla extract 1 lb. whole strawberries, hulled and sliced or quartered
Directions 1. If baking, preheat oven to 350° F/175° C. 2. In medium bowl, add Happy Baker master mix from the Modular Mates Container, sugar, milk, ½ stick butter, vanilla and egg, whisk toegether. 3. Use remaining butter to grease the 2 Qt. UltraPro Square Pan and add batter to pan. 4. Bake 25 minutes OR microwave at 70% power 8 minutes. 5. Combine heavy cream, sugar and vanilla in the SuperSonic Chopper Extra, cover with SuperSonic Chopper Extra Whip Accessory and turn handle until stiff peaks form. 6. Serve cake topped with whipped cream and strawberries.
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Ingredients
MickoBake Chocolate Cake
1½ cups milk (any type) 2 eggs ½ cup vegetable oil 5 cups Chocolate Cake Master Mix (see separate recipe card)
Vegan Ganache ¼ cup coconut milk 1 cup chocolate chips
Ganache ½ cup heavy cream 1 cup chocolate chips Directions 1. Whisk together milk, eggs and oil, and stir into master mix until smooth. 2. Pour into greased 3 Qt. Stack Cooker Casserole with Cone. 3. Microwave 70% power 12–15 minutes. 4. Microwave heavy cream on high power 1 minute. Pour chocolate chips into cream, let sit 2 minutes. Stir until thick ganache forms. 5. Top cake with ganache. Vegan Ganache: Microwave coconut milk on high power 1 minute. Pour chocolate chips into cream, let sit 2 minutes. Stir until thick ganache forms.
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Ingredients
Mix & Drop Chocolate Chip Cookies
3 cups Happy Baker Master Mix (see separate recipe card) 1 cup granulated sugar ½ cup pecans, chopped ½ cup semisweet chocolate chips 1 egg 1 tsp. vanilla extract ⅓ cup water
Directions 1. Preheat oven to 375° F/190° C. 2. In medium bowl, combine master mix from the Modular Mates Container and remaining ingredients, mix together until stiff dough forms. 3. Drop 1 tbsp. dough at a time roughly 2" apart on baking sheets lined with Silicone Baking Sheet wit Rim. 4. Bake 10–12 minutes until edges are golden brown. Remove from cookie sheet to cooling rack and cool completely.
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Ingredients
Pancakes
With Fresh Strawberry Syrup
1 egg 1¼ cups water 1 tbsp. granulated sugar 3 cups Happy Baker Master Mix (see separate recipe card) Strawberry Syrup 1 lb. strawberries, stemmed ¾ cup granulated sugar 2 tbsp. maple syrup or corn syrup ½ lemon, juiced Directions 1. Preheat Chef Series 12" Nonstick Griddle over medium heat. In the SuperSonic Chopper Extra with paddle whisk attachment, add egg and water, sugar and master mix from the Modular Mates Container. Cover and pull cord until blended. 2. Ladle ¼ cup batter onto hot griddle. Cook until bubbles begin to set around the edges of the pancake and the griddle-side is golden. Gently flip pancakes and continue cooking 1-2 minutes more. Remove from griddle and serve warm. 3. Place strawberries in the SuperSonic Chopper Extra with blade attachment, cover and pull cord 8-10 times until pureed. 4. Place puree in 1 Qt. Micro Pitcher and add remaining ingredients. Microwave at 50% power 9-10 minutes until boiling, monitoring during last few minutes to prevent syrup from boiling over. Serve warm and refrigerate any remainder for up to 5 days; warm before serving. 18
Ingredients
Trail Mix
½ cup dried fruit ½ cup coconut flakes ½ cup chocolate chips ½ cup sunflower seeds ½ cup pumpkin seeds 1 cup pretzels
Directions 1. Mix all ingredients into Modular Mates. 2. Scoop into Snack Cups for an on-the-go snacks.
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Ingredients
Waffles
1 cup milk ¼ cup vegetable oil or melted unsalted butter 2 cups Pancake Master Mix (see separate recipe card) Gluten Free 1 cup milk ¼ cup vegetable oil or melted unsalted butter
2 cups gluten free Pancake Master Mix (see separate recipe card) Vegan 1 cup nondairy milk ¼ cup vegetable oil 2 cups Pancake Master Mix (see separate recipe card)
Directions 1. Add milk and oil to the master mix from the Modular Mates Container, and mix until smooth. 2. Grease waffle iron. 3. Follow waffle iron directions.
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