,

Buckeye Blondies- From Chef Lauren Braun Costello

,

Ingredients:

1 cup unsalted butter, melted 

1½ cups brown sugar tightly packed

¼ cup sugar

2 large eggs + 1 egg yolk

1 tablespoon vanilla extract

2½  cups all-purpose flour

1 tablespoon cornstarch

½ teaspoon baking powder

1 teaspoon salt

1 cup miniature buckeyes

¼ cup confetti sprinkles, optional

Instructions:

1. Preheat the oven to 350°F. Line the baking pan with parchment paper so that is comes up all four sides. Set aside.

2. Combine the melted butter and sugars in a large bowl. Add the whole eggs and yolk plus the vanilla extracted mix well. Set aside.

3. Whisk together the flour, cornstarch, baking powder, and salt in a small bowl.

4. Mixing on low speed, gradually ad the dry ingredients to the wet ingredients until completely combined.

5. Spread the batter into the prepared pan, using your hands to press and spread the batter evenly into the pan. Top with the buckeyes and sprinkle with sprinkles (see photos).

6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before cutting into squares or rectangles.

Store in an airtight container at room temperature for up to one week.

Makes 16 servings.

Sugar Cookie Mix

Sugar Cookie Mix

Ingredients:

Enriched Bleached Flour (bleached wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Sugar, Vegetable Shortening([contains one or more of the following: Canola and/or Palm Oil] with TBHQ [preservative]). Contains 2% or less of each of the following: Whey, Salt, Whole Egg, Corn Starch, Butter (cream, salt), Leavening (baking soda), Nonfat Milk, Soy Lecithin, Natural and Artificial Flavor, Sodium Caseinate, Palm Oil, Yellow 5, Yellow 6, BHT. Allergens: Milk, Soy, and Egg.

You will need to add:

5 tbsp. cold water

Instructions:

Combine 3 cups mix (If you bought the sugar cookie mix premade, it will contain 3 cups) with the water. Mix 30 seconds on low speed and scrape bowl and blades. Mix another 30 seconds on low. Drop by tablespoon on greased cookie sheet. Bake at 375 for 15-16 minutes or until golden brown. Remove from
cookie sheet while warm and cool on rack.
Yield: 18 (3 inch) cookies

If you are adding sprinkles, you will want to add them before you bake. Try brushing the raw cookie with milk or a mix of an egg white and water to make the sprinkles adhere better.

Chocolate Chip Cookie Mix

Chocolate Chip Cookies

Ingredients:

1 egg
5 tbsp. butter or margarine (softened)
3 cups Chocolate Chip Mix (Bin 1005)

Recipe:

Combine ingredients and blend on low speed until stiff.
Drop by tablespoons onto an
ungreased cookie sheet 3-4 inches apart.
Bake at 375 for 8-10 minutes.
Cool 2 minutes before removing from cookie sheet.


Yield: 18 (3 inch) cookies

Chocolate Chip Muffins:

Ingredients:

2 eggs
2/3 cups milk
2 ½ cups BD Provisions Chocolate Chip cookie mix (Bin 1005)
1 Tablespoon BD Provisions Extra Virgin Olive Oil

Recipe:

Preheat oven to 350 degrees F.
Using a muffin tin, line 10 tins with muffin paper cups.  In the last 2 tins, fill half way with water.
Mix together eggs, milk and olive oil.
Add 2 ½ cups BD Provisions Chocolate Chip cookie mix to the above wet ingredients.
Stir until combined.  Fill 10 of the muffin tins with prepared mixture.
Bake for 20 minutes.  Remove from oven, let rest 5 minutes before serving.

Yields 10 muffins

Natural Swiss-Style Muesli

1/2 cup Muesli

1/4 cup boiling water

To serve Hot: Mix muesli into boiling water; cover and let stand 10 minutes.

For topping on sweet bread or cake: Mix 1/2 cup muesli to 1/4 cup boiling water and let stand 30 minutes.

1)Traditionally served cold w/ freshly chopped or ground apples.

2)Excellent w/milk, cream or fresh yogurt.

3)Can be sweetened w/honey, molasses or the sugar of your choice.

Serves 1

Very Berry Antioxidant Muesli- Bin 1110

1/2 cup Muesli (Bin 1110)

1/4 cup boiling water

To serve hot: Mix muesli into boiling water; cover and let stand 10 minutes.

For topping on sweet bread or cake: Mix 1/2 cup muesli to 1/4 cup boiling water; cover and let stand 30 minutes.

1.)Traditionally served cold with freshly chopped or ground apples.

2.) Excellent with milk, cream or fresh yogurt.

3.) Can be sweetened with honey, molasses, or the sugar of your choice, but is quite good with no sweetener added.

Serves 1

,

Blueberry Muffin Mix- Bin 1004

,

Ingredients

4 cups of Blueberry Muffin Mix (Bin 1004)

1 cup cool water

optional- blueberries (fresh or canned/drained)

Instructions:

Blend the mix and water for 30 seconds on low speed* with paddle. Continue mixing on low for 1 minute. You can also mix by hand.

Fold in blueberries.

Portion batter into well-greased or paper lined muffin cups. Fill cups approximately 2/3 full.

Bake at 400 degrees F in full conventional oven or 350 degrees F in a convection ovens, 15-20 minutes.

Yields approximately 12 muffins

Blueberry Muffin In a Mug

Ingredients:

½ cup Blueberry Muffin mix

3 Tablespoons water

Instructions:

Mix together muffin mix and water in a mug. Optional- add additional fresh blueberries.

Microwave for 3 minutes.  Let cool and enjoy. 

 

Chili Spiced Cornbread- Recipe Courtesy of Aquarian Caterers

Dry Ingredients

1 1/4 Cup BD Provisions Cornmeal (Bin 1498)

1 Cup – BD Provisions All Purpose Flour (Bin 1096)

½ Cup – BD Provisions Sugar (Bin 1103)

1 Tbs. Baking Powder

½ tsp. Salt

1 Tbs. BD Provisions Chili Seasoning

Wet Ingredients

¼ Cup Melted Butter

1 Cup Buttermilk

1 Egg

In a Large Bowl Mix all the wet ingredients together. In another bowl mix all the dry ingredients. Combine wet into dry and mix well. At this point you could add any add on’s that you would like…Shredded Cheese, Diced Jalapeno, Crispy chopped bacon!. Place in 9x13” pan and bake at 350’ for 30 minutes or until a toothpick comes out clean.

Yields 20 servings

,

Irish Raisin Soda Bread

,

Ingredients:

Flour, Sugar, Raisins, Baking soda, Baking powder, Salt 

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need to add:

1 stick of butter, room temperature

1 egg

1 cup buttermilk (or combine 1 Tablespoon lemon juice in 1 cup milk)

Recipe:

Preheat oven to 350 degrees, if using a dark pan preheat to 325 degrees

Grease and flour a pie dish or round cake pan

Cut butter into dry ingredients, until it resembles course crumbs. Stir in buttermilk and egg into flour mixture, just until flour is moistened. Dough will be sticky. Sprinkle some flour over the top of the mixture and knead dough about 10 strokes with rubber spatula in bowl. Add flour if very wet.

Place dough in pie plate and cut a ¼ inch deep cross on top of dough with a sharp knife. Can beat an egg and brush top of dough with egg.

Bake 50 to 60 minutes or until toothpick comes out clean. Cool in dish for at least 10 minutes then move onto a wire rack to cool completely.

Yields 12 servings.

Cheddar Broccoli Rice

1 1/3 cup Cheddar Broccili and Rice mix (Bin 1178)
2 cups water

In heavy kettle, bring water to a boil. Add
rice mix, stir and return to a boil. Cook and
stir for 1 minute. Remove from burner. Cover
and let steam 8-12 minutes. Stir gently and serve.

Option: 1 tbsp butter or oil may be
added to the water before the mix is added

Farro

For Stove Top Cooking

  • 1 cup Farro

  • 3 cups Water or Stock

  • 1/2 tsp Salt

In an Instant Pot

  • 1 cup Farro

  • 2 1/2 cups Water

  • 1/2 tsp Salt

Stove Top Cooking

  1. Direct Method: Rinse and drain farro. Place in a pot and add salt and enough water or stock to cover (about 3 cups). Bring to a boil; reduce heat to medium-low and simmer 30 minutes. Drain off any excess water.

  2. Quick-Cooking Method: Cover farro with water and soak in the refrigerator overnight. Drain; place in a pot and add salt and water or stock to cover (about 3 cups) then bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Drain off any excess water. Makes about 2-1/2 cups.

In an Instant Pot

  1. Select “Multigrain” Setting. Press “Pressure” until High Pressure is illuminated. Press “Adjust” until Normal is illuminated.

  2. Using the “-“ and “+” keys, set cook time for 12 minutes. Once the cooking time has finished, leave steam release handle in place and allow the pressure to release naturally. Drain off excess water.

Parboiled Brown Rice

Parboil Rice Cooking Instructions

  1. Combine in a 2 quart saucepan – 1 cup rice, 2 ¼ cups water, 1 tsp salt (optional) and 1 tbsp oil or margarine (optional).

  2. Stir lightly, bring to a rolling boil and reduce heat to simmer, cover with a tight fitting lid and simmer for 20 minutes.

  3. Remove from heat and allow to stand covered for 5 minutes.

Microwave Cooking Instructions

  1. Combine 1 cup rice, 2 cups water, 1 tsp salt (optional) and 1 tbsp oil or margarine (optional) in a deep 2 quart covered microwave-safe dish.

  2. Microwave at 100% (high) power for 5 minutes.

  3. Reduce setting to 50% (medium) power and microwave for an additional 15 minutes.

  4. Remove dish and allow to stand covered for 5-10 minutes. Fluff with fork. Microwave ovens vary; adjust times as needed.

 Yields 2 servings