Fun

Ooooooh, you got some goodies to bake at home!    Here are lots of instructions for a variety of items.   

Happy baking!

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BAKING MIXES

Muddy's Cake Mix

  • We are no longer making this item, but if you have one at home- here are some tips!
  • Watch this tutorial video on baking a cake or cupcakes with your VANILLA cake mix.
  • Tutorial video: how to prep cake pans
  • Buttercream: yum! For best results, bring your buttercream to room temperature and whip it a bit using a stand mixer, electric hand mixer, or even a bowl & spatula.

Muddy's Double Chocolate Brownie Mix

  • Instructions are on the package, but we also have some fun tips!
  • Watch this tutorial video for step by step instructions.

Muddy's Pumpkin Muffin Mix

  • Preheat oven to 400 F; grease or line muffin tins. In a large bowl, whisk: 1/2 cup oil, 2 eggs, & 6 Tbl milk.  Add 1 can (15 oz) pumpkin puree; stir until smooth.  Add Muddy’s Pumpkin Muffin Mix; use a spatula or wooden spoon to stir until mostly combined. Batter should be lumpy- don’t over-mix!  Bake 18-22 min; a toothpick inserted should come out clean. Cool and enjoy!
  • To make a loaf instead of muffins, grease & line a 9x5 pan.  Bake at 350  for 70-80 min. If using a smaller pan, do not overfill or it won't bake properly.  Fill no more than 2/3 (use leftover batter for muffins!)
  • Vegan option: replace eggs with 1 Tbl baking powder and milk with non-dairy milk (almond,  soy,  etc).  It won't be  exactly the same, but still quite tasty!
  • TIPS! Use a neutral oil like canola or vegetable. Like nuts?  Toast 1/2 cup pecan pieces and stir in.  Yum!
  • Optional: top with brown butter glaze!  Brown 6 Tbl butter on stovetop; let cool about 10 min. Mix with 2  tsp  dark rum & 1/2 tsp vanilla. Beat well, adding powdered sugar a heaping spoonful at a time until a nice glaze consistency. Drizzle on top of muffins!

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PIE, QUICHE, & PIE CRUST

Take & Bake Pie Crust 

  • Keep your take & bake pie crust in the freezer until you're ready to use it.  If you thaw it, please don't refreeze; instead, blind bake it, wrap it thoroughly, and freeze it until you need it.
  • Partial Blind Baking a Pie Crust  … to use for a pie that will be baked in oven but for less than an hour (ie: pumpkin, chess)
    Using a fork, prick lightly about 6 times evenly around the pie.  Line completely with foil (make sure to press foil into the fluting if edges are fluted).  Partially fill with pie weights (or use dried beans).  Bake at 375 degrees for 15 minutes.  Remove lentils and foil, brush with egg wash (optional), and proceed with your pie’s recipe
  • Blind Baking a Pie Crust … to use for a pie that will NOT be baked again (ie: ice box pies like banana cream)
    Using a fork, prick lightly about 6 times evenly around the pie.  Line completely with foil (make sure to press foil into the fluting if edges are fluted).  Partially fill with pie weights (or use dried beans).  Bake at 375 degrees for 15 minutes.  Remove from oven and remove tin foil and lentils, brush with egg wash (optional).  Return to oven for another 15-20 minutes; crust should be deep golden brown.
  • Egg wash: whisk together 1 egg + 2 Tbl milk (can sub water). Use a pastry brush to brush onto crust.  This is an optional step, but helps seal the crust and assists with browning!
  • Pie Tip- don't be afraid of color!  You want the butter in the crust to brown and the sugars to caramelize to get deep, full flavor!

Chicken Pot Pie

  • Keep pie frozen until ready to bake.
  • Preheat oven to 425 degrees.  Unwrap pie and place on parchment lined baking sheet; bake 30 min. Reduce heat to 400 and bake until juices bubble and crust is well browned (approx. 45 min).
    Seriously, BROWN... not pale, not tan.  Get that crust all flaky and crisp.  See pic below and scroll down for more tips.
    Remove from oven to cool. (cool for about 10 min if you want the sauce/juices to set up a bit, otherwise dig right in and just know it'll be a little runny. Still yummy!)  Enjoy!
  • Bakers’ tip: If edges are getting browner a lot faster than top, tuck a bit of tin foil around it!

Fruit Pie (apple, blueberry, etc)

  • Keep pie frozen or allow to partially thaw in fridge for a couple of hours.
  • Preheat your oven to 425 and line a cookie sheet with parchment paper or tin foil.
    Use a brush (or your fingers) to brush some ‘egg wash’ onto the crust, optional (see pie crust instructions above for recipe).  Bonus: sprinkle some raw sugar on top!
    Bake in the center of the oven for 20 minutes, then reduce the heat to 375 and bake another 30-45 minutes, rotating as needed.  When done, juices should be bubbling out a bit and the crust should be a deep golden brown. Remove from oven to cool.  Share and savor!

Take & Bake Quiche 

  • For best results, thaw in refrigerator for 4 hours (or overnight).  Keep frozen until then though.
  • Preheat oven to 375, position rack in middle, remove wrapping, and place quiche on a cookie sheet to catch any overflow. Bake for 35-45 min; quiche should be warm all the way through and well browned.  (if baking from frozen, it will take longer; approx. 60 min)
  • Bakers’ tip: If edges are getting browner a lot faster than top, tuck a bit of tin foil around it!
  • Ingredients for Sausage Sage quiche:  sausage, sage, sundried tomatoes, smoked gouda, eggs, heavy cream, Sea Salt, white pepper, flour, butter, alcohol, sugar.
  • Ingredients for Vidalia Onion quiche: onion, parmesan, olive oil, sour cream, eggs, Sea Salt, cayenne pepper, flour, butter, alcohol, sugar.

 

 Pie Tips from the Muddy’s kitchen:

  • Don’t be shy about baking! Too many bakers timidly under-bake their pie crust; if you want the full flavor and texture of browned butter and caramelized sugars, bake that bad boy until most of the crust is at least deep gold and there are even some spots of dark brown.
  • If you want your bottom crust even crispier, let the pie spend some time toward the bottom of the oven.
  • If the edges are browning faster than center, use some tin foil to cover edges.
  • Invest in an oven thermometer; most home ovens are 20-50 degrees off and this will help you get the correct temperature.
  • To slice your pie, use a very sharp chef’s knife and then use an offset spatula to lift out the slice. You can even use your fingers to bed the pie pan just a bit to create a gap for the spatula to get into more easily.

 

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TAKE & BAKE COOKIES

Deluxe Chocolate Chip Cookies

  • Preheat your oven to 350 and line two cookie sheets with parchment paper.
  • Place the cookie dough balls onto the cookie sheets (about 2-3 inches apart) and let the dough come to room temperature before baking.  (ps. sprinkle each chocolate chip cookie with a teeny pinch of Maldon flaked sea salt before baking for extra yum!) Bake in center of oven for 6 minutes, then turn the pan and bake another 6-8 minutes. Cookies should be golden brown.  Remove from oven to cool.  Share and enjoy!

Sprankle Sugar Cookies

  • Preheat your oven to 350 degrees and line two cookie sheets with parchment paper.
  • Roll each cookie into sprinkles then place the cookie dough balls onto the cookie sheets (about 2-3 inches apart) and let the dough come to room temperature before baking. Bake in center of oven for 6 minutes, then turn the pan and bake another 6-8 minutes. Cookies should be golden brown. Remove from oven to cool.  Share and enjoy!

Cookie Tips from the Muddy’s kitchen:

  • Use the palm of your hand to slightly flatten the dough a little bit before baking.
  • Cookies will continue to cook a bit as they cool, so if you like very soft cookies, take them out a little before they look done. If you like ‘em crunchy, leave them in longer!
  • Invest in an oven thermometer; most home ovens are 20-50 degrees off and this will help you get the correct temperature.
  • If you save some dough for later, be sure to wrap it well in plastic wrap and store in the fridge. 

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TAKE & BAKE CRISP/CRUMBLE

Apple Crisp Instructions (all varieties)

  • Preheat oven to 400, position rack in middle, loosen the lid, and place pan on a cookie sheet to catch juices. Bake crisp from frozen with lid on 45 min. 
    Remove the lid, reduce heat to 375, and bake another 35-45 min (juices should be bubbling & the topping well browned). 
    Cool slightly before serving. 
    We recommend enjoying with a scoop of vanilla bean ice cream!

Berry Crisp Instructions (all varieties)

  • Preheat oven to 400, position rack in middle, loosen the lid, and place pan on a cookie sheet to catch juices. Bake crisp from frozen with lid on 30 min. 
    Remove the lid, reduce heat to 375, and bake another 25-35 min (juices should be bubbling & the topping well browned). Cool slightly before serving. 
    We recommend enjoying with a scoop of vanilla bean ice cream!

 

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EVERYTHING ELSE

Buttermilk Biscuits

  • Preheat oven to 400. Place frozen biscuits on baking sheet 1 or 2” apart.  
    Bake 25-30 min.  Tops should be a lovely golden brown.
    Optional: when done, brush tops with melted butter or milk and bake another 3-4 min.

Take & Bake Scones

  • Preheat oven to 300, position rack in middle.
  • Unwrap scones and place them on a parchment lined baking sheet, about 2" apart from each other. 
  • (optional) In a small bowl, beat one egg yolk and 2 Tablespoons of milk or cream together.  Use a brush (or your fingers) to brush some ‘egg wash’ onto the tops.  
  • Bake for 15-20 minutes or until the edges begin to brown and the tops are golden brown and firm enough so that they barely give when pressed lightly with a finger.