From HERSHEY’S Makes 1 cake Cocoa Chiffon Cake? Yes Please! INGREDIENTS 2 cups sugar, divided 1 1/2 cups cake flour 2/3 cup HERSHEY’S Cocoa 2…
From ARROWHEAD MILLS
Makes 5 – 6 pancakes
Fluffy pancakes that are both tasty and good for you. A great choice fro Christmas breakfast!
INGREDIENTS
1 1/2 cups sugar
1 1.59-ounce package no-cook freezer jam fruit pectin
4 cups crushed blackberries (about six 6-ounce containers fresh or three 12-ounce bags frozen blackberries, thawed)
5 8-ounce freezer jars (mason)
3/4 Cup ARROWHEAD MILLS Multigrain Pancake & Waffle Mix
1 tablespoon canola oiL
1/2 cup plus 2 tablespoons milk, soy milk, rice milk or water
1 cup maple syrup
DIRECTIONS
1.Stir sugar and contents of pectin package in a bowl until well blended.
2.Add blackberries. Stir 3 minutes. Reserve 1/2 cup jam; set aside.
3.Ladle remaining jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, or freeze up to 1 year.
4.Stir pancake mix, oil, and milk in a medium bowl until lumps disappear.
5.Cook on preheated (375°F – 400°F) lightly oiled griddle or pan, turning when bubbles form on surface and edges begin to dry.
6.Heat maple syrup in a medium microwaveable bowl for 1 minute, or until warmed. Stir in reserved 1/2 cup blackberry jam.
Find this recipe and more holiday treats at arrowheadmills.com
From HERSHEY’S Makes 1 cake Cocoa Chiffon Cake? Yes Please! INGREDIENTS 2 cups sugar, divided 1 1/2 cups cake flour 2/3 cup HERSHEY’S Cocoa 2…
From MCCORMICK Makes 12 servings A gingersnap crust and ground ginger in the filling give this festive pumpkin cheesecake its rich ginger flavor. INGREDIENTS Gingersnap…
From ARROWHEAD MILLS Bring the flavor of fall to your Thanksgiving table with a combination of apple-inspired ingredients. INGREDIENTS FOR THE MUFFINS 2 1/4 cups…
From JOANN Candy pops for a fun Easter party or celebration…so easy to make and tasty to eat! INGREDIENTS Yellow CANDY MELTS (6 oz. needed)…