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BAKING INSTRUCTIONS


Scone Mix



Makes 8 scones.

Preheat oven to 350 degrees (convection oven to 325 degrees).

Ingredients

1 cup heavy whipping cream (or cashew cream)
1 Ivéta Biscuit Mix

Directions

1. Place the Scone mix into a mixing bowl and pour in ¾ of the heavy cream, mixing as you pour. Stir until the cream is absorbed in the mix.

2. Work the dough around the bowl until all the dry ingredients are incorporated and the dough is slightly sticky to the touch, adding the remaining heavy cream as needed.

3. Place the dough on a floured counter and press into a 6 inch circle (rolling is not necessary).

4. Cut the dough into 8 pie shaped wedges.

Place the wedges on a baking sheet (grease or use parchment paper), sprinkle with granulated sugar or brush with heavy cream.

Bake for 20-24 minutes until lightly brown. Test by inserting toothpick into center of scone. It should come out clean when done.


Remove baking sheet from oven and cool slightly before serving.


Bite-Size Scone

Makes 32 (or 64) bite-size scones.

Follow steps 1-4 above.

5. Take each wedge and press it into a small circle (approx 2 in).

6. Cut each circle into 4 more pie shaped wedges for a total of 32 bite-size scones (or 8 wedges for 64 pieces).

Place the wedges on a baking sheet (grease or use parchment paper), sprinkle with granulated sugar or brush with heavy cream.


Bake for 12 minutes for 32 pieces (or 6 minutes for 64 pieces) until lightly brown. Remove from the oven and cool before serving.




Muffin Mix


Makes 12 Muffins.



Ingredients

2 large eggs

1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 tsp vinegar)

1/2 cup oil

1 Ivéta Muffin Mix

Directions
In a mixing bowl add eggs, oil and buttermilk. Whisk until smooth.

Slowly add muffin mix until all the dry mix is incorporated.

Spoon batter into a greased muffin pan (or muffin cups), filling 2/3 full.

(Tip: Pour batter into a zip-lock bag. Cut off one of the bottom corners to make a small hole and squeeze out batter into muffin cups.)


Bake for 20-24 minutes.

Test by inserting toothpick into center of Muffin. If it comes out clean it is done.
Remove from oven and allow to cool slightly before serving.


Mini-Muffin


Makes 24-36 mini-muffins.

Follow steps 1-2 above.

In step 3, use greased mini-muffin pan or mini-muffin papers.



Bake for 10-12 minutes until toothpick comes out clean.

Remove from the oven and cool slightly.



Biscuit Mix



Makes 10-12 biscuits.
Preheat oven to 350 degrees (convection oven to 325 degrees).

Ingredients

1 cup heavy whipping cream (or cashew cream)
1 Ivéta Biscuit Mix
Directions

1. Place the Biscuit mix into a mixing bowl and pour in ¾ of the heavy cream, mixing as you pour. Stir until the cream is absorbed in the mix.

2. Work the dough around the bowl until all the dry ingredients are incorporated and the dough is slightly sticky to the touch, adding the remaining heavy cream as needed.

3. Place the dough on a floured counter and press to ¾ inch thick. Use a 2 inch biscuit cutter, cut into rounds, then re-roll dough scraps and cut into additional rounds. Makes 10-12 biscuits.

4. Place the rounds on a baking sheet (grease or use parchment paper), brush with heavy cream.

Bake for 20-24 minutes until lightly brown.
Test by inserting toothpick into center of biscuit. It should come out clean when done.
Remove baking sheet from oven and cool slightly before serving.


Bite-Size Biscuit


Makes 20-24 biscuits.
Follow steps 1 and 2 above.
In step 3, press dough down to 1/2 inch thick. Use a 3/4 inch biscuit cutter.

Place on a baking sheet (grease or use parchment paper), brush with heavy cream.

Bake for 12-14 minutes until lightly brown or toothpick comes out clean.
Remove from the oven and cool slightly before serving.


Cupcake Mix



Makes 12 cupcakes.
Preheat oven to 325 degrees.

Ingredients

2 large eggs
1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 tsp vinegar)
1/2 cup oil
1 Ivéta Cupcake Mix

OPTIONAL
Coconut Flakes (packet included in Chocolate Coconut Cupcake mix)
Ginger Crystals (packet included in Lemon Ginger Cupcake Mix)

Directions

1. In a mixing bowl add eggs, oil and buttermilk. Whisk until smooth.
2. Slowly add cupcake mix until all the dry mix is incorporated. Mix in 2/3 of the included packet (optional).
3. Spoon batter into a greased muffin pan (or muffin cups), filling 2/3 full.
(Tip: Pour batter into a zip-lock bag. Cut off one of the bottom corners to make a small hole and squeeze out batter into muffin cups.)

Bake for 20-24 minutes.
Test by inserting toothpick into center of cupcake. If it comes out clean, it is done.

Remove from oven and allow to cool completely before adding frosting.

Mini-Cupcakes


Makes 24-36 mini-cupcakes.
Follow steps 1-2 above.
In step 3, use greased mini-muffin pan or mini-muffin papers. 
Bake for 10-12 minutes until toothpick comes out clean.
Remove from the oven and cool.