Yield: 2 Servings

Ingredients:

• 1 C Tenda-Bake White Corn Meal Mix
• 1 ½ C Fresh Okra Sliced
• 1 Large Egg (beaten)
• ¼ t Salt
• ¼ t Black Pepper
• ¼ t Garlic Powder
• ¼ Buttermilk

Directions:

1. Preheat oil to 375°.
2. In a bowl, combine okra, egg and buttermilk and allow to soak for 10 minutes.
3. In a separate bowl mix together Tenda-Bake Corn Meal Mix, salt, pepper and garlic powder.
4. Roll okra in seasoned cornmeal mix and drop into fryer. Cook for 1-2 minutes or until lightly golden brown.
5. Remove from oil and allow to drain on cooling rack or paper towels. Season with additional salt for taste.

Prep Time: 5 Minutes
Total Time: 20 Minutes
Yield: 8 Muffins

Ingredients:

• 1 ½ C Southern Biscuit Self-Rising Flour
• ¾ C Granulated Sugar
• 1/3 C Melted Butter
• 1 t Vanilla Extract
• 1 Large Egg
• 1/3 C Milk
• 6 oz Frozen or Fresh Blueberries

Directions:

1. Preheat oven to 400°.
2. In a bowl combine Southern Biscuit Self-Rising Flour and sugar.
3. In a separate bowl, combine melted butter, egg, milk and vanilla.
4. Add dry ingredients to wet ingredients and fold to combine making sure not to over mix. Lumps are okay.
5. Fold in blueberries and pour batter evenly into muffin cups.
6. Bake for 15-18 minutes. Check with a toothpick to insure doneness. Allow to cool before serving.

Prep Time: 5 Minutes
Total Time: 15 Minutes
Yield: 24 Cookies

Ingredients:

•  2 ¼ C Tenda Bake All-Purpose Flour
• 1 C Butter (softened)
• ¾ C Granulated Sugar
• ¾ C Light Brown Sugar
• 2 Eggs
• 2 t Vanilla Extract
• 1 t Baking Soda
• 2 C Chocolate Chips

Directions:

1. Preheat oven to 375°.
2. Combine flour and baking soda in a small bowl and set aside.
3. Cream together butter, sugar, brown sugar and vanilla extract.
4. Add egg one at time and mix to combine.
5. Gradually add in flour, do not over mix. Stir in chocolate chips.
6. Drop rounded tablespoon size balls of dough onto greased cookie sheet about 2 inches apart.
7. Bake for 9-11 minutes. Allow to cool 2 minutes on baking sheet before serving.

Prep Time: 5 Minutes
Total Time: 65 Minutes
Yield: 1 Loaf

Ingredients:

• 3 C Tenda-Bake Unbleached Flour
• 1 Stick Butter (softened)
• 2 Eggs
• 2 t Baking Soda
• 2 t Vanilla
• ½ C Granulated Sugar
• 3 Ripe Bananas

Directions:

1. Preheat oven to 325°.
2. In a mixer, whip butter until soft. Add Vanilla, eggs, bananas, and sugar. Mix on low to combine.
3. Mix in Tenda-Bake Unbleached Flour and baking soda. Do not over mix.
4. Pour batter into loaf pan and bake for 60-70 minutes. Allow to cool slightly before removing from loaf pan.

Yield: 2 LBS of Chicken

Ingredients:

• 8oz Box Tenda-Bake Seasoned Flour
• 2 LBS Chicken Tenders

Directions:

1. Heat Oil to 350°.
2. Place Tenda-Bake Seasoned Flour in a shallow dish large enough to coat tenders in flour.
3. Rinse chicken in cold water, dry with paper towels, and coat in Tenda-Bake Seasoned Flour.
4. Deep fry for 6-8 minutes until chicken is done and cooked to internal temperature of 165°.

Yield: 2 Loafs

Ingredients:

• 5 ½ to 6 C Tenda Bake Organic Whole Wheat Flour
• 1 package active dry yeast
• ½ Water (105° to 115°)
• 1 ¾ C Milk
• 2 T Sugar
• 2 T Vegetable Oil

Directions:

1. In a bowl combine yeast and warm water. Allow to bloom for 5 minutes.
2. In a separate bowl combine Tenda-Bake Organic Flour, salt, and sugar.
3. Add vegetable oil to the bowl of yeast.
4. Add in 1 cup at a time of the flour mixture until a dough is formed.
5. On a lightly floured surface, knead dough for 10 minutes adding flour if necessary.
6. Place dough into a greased bowl and allow to rest for 10 minutes.
7. Punch down dough and divide into two equal halves and cover with damp cloth and allow to rest another 10 minutes.
8. Flatten dough and form into desired shape. Place into 8”x4” loaf pans and allow to rise for 45-60 minutes in a warm environment.
9. Heat oven to 375° and bake bread for 45-60 minutes. Allow to cool slightly before attempting to remove from pan. Allow to completely cool on wire rack.

Yield: 8-10 Servings

Ingredients:

• 2 C Tenda-Bake All-Purpose Flour
• 5 Eggs
• 1 t Vanilla
• ½ t Almond Extract
• 2 Sticks Butter (Softened)
• 1 ½ C Sugar
• ¼ t Salt

Directions:

1. Preheat oven to 325°.
2. Combine flour and salt in a bowl and set aside.
3. Cream together butter, sugar, almond extract, and vanilla extract.
4. Scrape sides of bowl and mix for 1 additional minute.
5. Add eggs one at a time until combined.
6. Add flour mixture in 1/3 at a time. Do not overmix.
7. Scape batter into 9x5 pan lined with parchment paper on the bottom, or greased and floured, and spread evenly.
8. Bake for 60 minutes. Insert with toothpick and make sure it comes out clean to assure cake is fully cooked.
9. Let cool on a rack for 10-15 minutes.

Prep Time: 3 Minutes
Total Time: 15 Minutes
Yields: 8-10 Waffles (5” in diameter)

Ingredients:

• 2 Cups Tenda-Bake Buttermilk Pancake & Waffle Mix
• 1 Cup Milk (or water)
• 1 Cup Semi-Sweet Chocolate Chips
• Whipped Cream

Directions:

1. Heat waffle maker using machine directions.
2. Whisk together Tenda-Bake Buttermilk Pancake & Waffle Mix with milk (or water). Mix chocolate chips into the batter.
3. Pour roughly ¼ cup of batter onto waffle maker and cook using times listed on machines directions.
4. Top with whipped cream, extra chocolate chips, and fresh fruit.

Prep Time: 3 Minutes
Total Time: 15 Minutes
Yields: 8-10 Waffles (5” in diameter)

Ingredients:

• 2 Cups Tenda-Bake Original Pancake & Waffle Mix
• 1 Cup Milk (or water)
• 1 Cup Chopped Reese’s Peanut Butter Cups
• Whipped Cream

Directions:

1. Heat waffle maker using machine directions.
2. Whisk together Tenda-Bake Original Pancake & Waffle Mix with milk (or water). Mix Reese’s Peanut Butter Cups into the batter.
3. Pour roughly ¼ cup of batter onto waffle maker and cook using times listed on machines directions.
4. Top with whipped cream, extra chopped Reese’s Peanut Butter Cups, and fresh fruit.

Prep Time: 3 Minutes
Total Time: 15 Minutes
Yields: 8-10 Pancakes (5” in diameter)

Ingredients:

• 2 Cups Tenda-Bake Maple Burst Pancake & Waffle Mix
• 1 Cup Milk (or water)

Directions:

1. Heat griddle to 350°, or heat stove top pan on medium heat.
2. Whisk together Tenda-Bake Maple Burst Pancake & Waffle Mix with milk (or water).
3. Pour roughly ¼ cup of batter onto griddle and cook for 1 to 1 ½ minutes. Flip the pancake and cook for another 1 to 1 ½ minutes, or until golden brown.

Prep Time: 3 Minutes
Total Time: 15 Minutes
Yields: 8-10 Waffles (5” in diameter)

Ingredients:

• 2 Cups Tenda-Bake Maple Burst Pancake & Waffle Mix
• 1 Cup Milk (or water)

Directions:

1. Heat waffle maker using machine directions.
2. Whisk together Tenda-Bake Maple Burst Pancake & Waffle Mix with milk (or water).
3. Pour roughly ¼ cup of batter onto waffle maker and cook using times listed on machines directions.

Yield: 2- 9” Loafs

Ingredients:

• 3 ½ C Southern Biscuit Self-Rising Flour
• 1 ¼ t Pumpkin Spice
• 4 Large Eggs (beaten)
• 1 Can Pumpkin (15oz)
• 2 ½ C Granulated Sugar
• ½ C Brown Sugar
• 1 C Vegetable Oil

Directions:

1. Preheat oven to 350°. Coat two 9” loaf pans with nonstick cooking spray.
2. In a mixer combine flour and pumpkin spice. In a separate bowl combine granulated sugar, brown sugar, oil, and eggs. Beat until well blended. Add pumpkin, blend well. Add flour mixture on low.
3. Pour batter evenly between lightly greased loaf pans and bake for 55-65 minutes. Allow to cool slightly before removing from loaf pan.

Yield: 4-6 Servings

Ingredients:

• 6-8 C Tenda-Bake Classic Cornbread (cut into 1” dried cubes)
• ½ C Butter
• ½ t Dried Basil
• ½ t Dried Thyme
• 3 T Dried Parsley
• 1 T Dried Rosemary
• 1 C Onion Diced
• ½ C Celery Diced
• 4 C Chicken Broth
• Salt & Pepper to taste

Directions:

1. Preheat Oven to 350°.
2. Melt butter in a large skillet over medium heat. Add onions and celery. Cook for 2-4 minutes or until soft.
3. Add basil, thyme, rosemary, dried parsley, and chicken broth. Bring to a simmer.
4. In a large bowl add Tenda-Bake Cornbread. Slowly add hot broth mixture over cornbread until everything is evenly moistened. Taste and add salt & pepper as needed.
5. Pour mixture into 9”x11” baking dish, and bake uncovered for 35-40 minutes or until golden brown on top.

Prep Time: 5 Minutes
Total Time: 30 Minutes
Yields: 10 Servings

Ingredients:

• 1 ½ C Southern Biscuit Formula L Complete Biscuit Mix
• 1 C Milk
• 1 ½ C Cooked Turkey
• 15oz Can of Peas and Carrots
• 10oz Can of Cream of Chicken Soup

Directions:

1. Preheat oven to 350°.
2. Mix drained canned peas and carrots, turkey, and cream of chicken soup together in a bowl.
3. Spray baking dish with cooking oil and pour in pot pie filling.
4. Mix Formula L Complete Biscuit Mix with milk in a bowl. Combine ingredients until there are no dry pockets of mix left.
5. Pour pot pie biscuit crust atop the pot pie filling.
6. Bake for 25 minutes until the pot pie crust is golden brown.

Yield: 1 Party Tray

Ingredients:

• 3 C Southern Biscuit Formula L Biscuit Mix
• 1 C Milk (or Buttermilk)
• 1 T Minced Garlic
• 4 T Melted Butter
• ¾ C Freshly Grated Parmesan
• 1 T Fresh Chopped Parsley
• Marinara for Dipping

Directions:

1. Preheat oven to 400°.
2. Combine biscuit mix, garlic, ¼ C Parmesan, stir in milk. Be sure there are no dry pockets of dry mix.
3. Using a small portion scoop (#40), drop dough balls onto cookie sheet forming a Christmas tree pattern starting at the bottom and working up.
4. Bake for 12-15 min or until golden brown.
5. In a small bowl mix melted butter and garlic to brush the tops of the biscuits. Sprinkle ½ C parmesan and chopped parsley. Serve biscuits warm.

Prep Time: 5 Minutes
Total Time: 15 Minutes
Yield: 12 Biscuits

Ingredients:

• 2 C Southern Biscuit Self-Rising Flour
• 2/3 to 3/4 C Milk or Buttermilk
• ½ Stick Grated Unsalted Butter (Cold)
• 2T Melted Butter (optional)

Directions:

1. Preheat oven to 350°.
2. Combine milk and biscuit mix in a bowl. Be sure there are no dry pockets of dry mix.
3. Portion out 2-3oz scoops of dough with disher.
4. Bake for 8-12 min or until golden brown.
5. Brush with melted butter (optional).