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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PIE, QUICHE, & PIE CRUST

Chicken or Veggie Pot Pie (both 7" and mini 4")

  • Best if rested in refrigerator 6-12 hours before baking, but ok to bake from frozen (will just take a bit longer and crust will brown more).
  • 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 additional 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!

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!

    Take & Bake Quiche/Tomato Pie (both 10" & mini 4")

    • 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!

    Take & Bake Fruit Pie (apple, blueberry, peach, 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!

      Pie Baking 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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    --THAW & SERVE PIES--

    Shady Wake Pie (pecan)

    • Keep frozen. Thaw for up to one hour, then promptly enjoy!
    • If wanting to serve warm, bake at 350º for 25-30 minutes.
    • Special Note: This pie is ready-to-eat and does not require any additional baking to be "done".

    Nancy's Boy Pie (coconut chess)

    • Keep frozen. Thaw for up to one hour, then promptly enjoy!
    • If wanting to serve warm, bake at 350º for 25-30 minutes.
    • Special Note: This pie is ready-to-eat and does not require any additional baking to be "done".

    Cocoa Crackle Pie (chocolate chess)

    • Keep frozen. Thaw for up to one hour, then promptly enjoy!
    • If wanting to serve warm, bake at 350º for 25-30 minutes.
    • Special Note: This pie is ready-to-eat and does not require any additional baking to be "done".

    Kick in the Pants (lemon chess)

    • Best served cold, either straight out of the freezer or fridge! Trust us. ;-)
    • Special Note: This pie is ready-to-eat and does not require any additional baking to be "done".

    Tollhouse Jack Pie (chocolate chip-pecan pie with bourbon)

    • Keep frozen. Thaw for up to one hour, then promptly enjoy!
    • If wanting to serve warm, bake at 350º for 25-30 minutes.
    • Special Note: This pie is ready-to-eat and does not require any additional baking to be "done".

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      TAKE & BAKE COOKIES

      Deluxe Chocolate Chip Cookies

      • Preheat your oven to 350º 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!

      Gingerbread Molasses Cookies

      • Preheat oven to 350º F and line baking pan with parchment. 
      • Place cookies on the baking pan, a few inches apart. Press down slightly to flatten.
      • Bake until edges crisp slightly but centers still quite tender (approx. 12-15 min).  Cool on a wire rack, then enjoy!

      Oatmeal Everything Cookies

      • Preheat oven to 350º
      • Thaw cookies entirely, then slightly flatten.
      • Sprinkle with Maldon sea salt... optional but the "Muddy's way" :-)
      • Bake for 18-20 min. Cool on a wire rack, then enjoy!

      Ultimate Peanut Butter Cookies

      • Preheat oven to 350º
      • Thaw cookies entirely, then slightly flatten.
      • Lightly sand with granulated sugar then use a fork to press a criss-cross pattern.... optional but the "Muddy's way" :-)
      • Bake for 11-13 minutes. Cool on a wire rack, then enjoy!
      • Do not overbake-- peanut butter cookies will firm up a good bit as they cool!

        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 Sweet Magnolia's Mexican Vanilla gelato!

        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 Sweet Magnolia's Mexican Vanilla gelato!

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        BAKING MIXES

          Muddy's Double Chocolate Brownie Mix

          • Preheat oven to 350.  Grease 8x8 baking pan and line with parchment paper. Beat 3 eggs in a small bowl.

          • Combine butter & sugar in microwave-proof bowl; microwave on medium-low 3 min, stir, then again 3 min. Should become shiny & smooth, but not bubbly. Remove from microwave and stir in Brownie Mix & eggs. Stir batter until incorporated, then spread into pan.

          • Bake until toothpick comes out mostly clean, approx 20 min.

          • 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!

          Muddy's Chocolate Chip Banana Bread/Muffin Mix

          • Preheat oven (325 for loaf, 350 for muffins).  Grease & line pan(s) with parchment/muffin papers.

          • Beat all ingredients except mix together until well blended. Add the chocolate chip banana bread mix and stir until barely combined (a few small lumps remaining is ok!).

          • Bake until toothpick comes out mostly clean. (approx 40 min for loaf, 20 min for muffins) Cool & enjoy!

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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 Ginger or Goat Cheese & Scallion Scones 

              • Preheat oven to 375º and line baking sheet with parchment. Place scones on parchment lined baking sheet at least 2 inches apart. Brush with a little heavy cream or milk and sprinkle evenly with raw sugar. Bake for about 20 minutes; scones should be golden brown on top and darker brown on edges (digital thermometer will read 200 F). Bake time may take longer if baking straight from frozen. Enjoy!