Mixing Instructions

DRINK & DRY MIX STANDARD MIXING INSTRUCTIONS

JUICE TYPE DRINKS (real sugar)
(Boobberry, Strawberry Lemonade, Blue Raspberry, etc.)
1-4 teaspoons + 8oz water (to your taste)
Small (3.3oz), Bulk (1lb)


CREAMY DRINKS
1-4 teaspoons + 8oz Milk substitute (to your taste)
Small (3.3oz-4), Bulk (1lb-20oz)


COLADA BLUE
1-3 teaspoons per 8oz of liquid


COFFEE
1-2 teaspoons + 6oz water
(Can be done whipped or iced also)
Small (1.3-2oz) bulk (7-8oz)


CHAI TEA, COCOA
2-3 tablespoons per 6-8 oz liquid
Small (4oz), Bulk (1.4lb)


Special cocoa flavors - 1-2 tablespoons to 8oz liquid


LATTES/MOCHAS
Hot: 1-3 Tablespoons to 6-8oz hot liquid
Iced: 1-3 Tablespoons to 1 oz hot liquid, then add 3-4 oz cold liquid and ice.
Small (3-4oz), Bulk (1-1.25lb)


SWEET TEA
1-3 Tablespoon with 8 oz water (mix to taste)


APPLE CIDER or DIRTY MONKEY
Hot: 2 Tablespoons to 8oz water
Iced: 2 tablespoons to 1oz hot water to dissolve mix then add water and iced. 

SUGAR-FREE DRINKS
1/4 Teaspoon to 8oz water

PANCAKE MIX
*Mix dry ingredients thoroughly before measuring out your ingredients*
- Add 2 cups dry mix to 1¼ cups water. (If too thick add a little more water, if too watery add a little more mix.)
- Use 1/4 cup batter per pancake.
- Cook in pan or on griddle about 1½ minutes (until small bubbles form).
- Flip to other side until lightly golden on 2nd side (about 1½ minutes).

BREADS
- 3 eggs, 1/2 cup milk, 8 tablespoons melted butter.
- Mix all ingredients with dry mix.
- Pour into greased loaf pan.
- Bake at 350° for 40-50 minutes or once toothpick comes out clean.

EDIBLE DOUGHS / BATTERS (no bake)
- Melt 4 Tablespoons butter (or butter substitute).
- Add 4-5 Tablespoons water or milk/milk substitute and full bag of mix.
- Combine and refrigerate covered for 1 hour. ENJOY!!
9-12oz based on add ins

BROWNIES /BLONDIES/RV
- Preheat oven to 350°
- Prep 9X13 pan (metal works best) with parchment paper sprayed with cooking spray.
- In large bowl combine dry mix (full bag) with 2 eggs (1 egg for Blondies and RV), 1/3 cup water, and 1/2 cup oil. Mix until combined.
- Bake in a 9x13 pan for 20 minutes. Check if done by inserting a toothpick in middle of brownie. If done it will come out clean. If not, bake for 3 - 5 more minutes and check again.
1lb - 2lb (based on add ins)

COOKIES (*GF )
* For DF use a butter substitute
* If dough is too wet/sticky add a bit of Flour
* If dough is too dry add a bit of oil
* For SNICKERDOODLE make as stated and roll balls of dough into cinnamon/sugar topping before baking. 

- Preheat oven to 350 degrees.
- In large mixing bowl add 1 egg, 1 tablespoon oil (*2 tbsp oil for GF*), 1 stick unsalted butter (softened), 2 tablespoons water and blend together about 1 minute.
- Next gradually add in dry ingredients (whole bag) and blend together each time you add a little of the dry mix.
- Once completely combined you can use a cookie scooper or make in to balls between the palms of your hands (the size of a golf ball) Careful not to get dough too warm or use a cookie scoop.
- On a cookie sheet (I line mine with parchment paper) place balls 1 to 2 inch apart.
- Bake in oven set to 350 degrees for approximately 8 to 12 minutes or until bottom of cookies are slightly golden brown. Set aside to cool completely (or eat warm... yummy)
2-4lbs based on add ins

GINGERBREAD COOKIES
- 4 tablespoon butter, 1/4 c water, 1 tablespoon oil.
- Bake at 350 for 9-12 min (these are soft cakey cookies)

MUFFINS *See special flavors below*
- Preheat oven to 400°
- Use cupcake papers or greese the pan.
- In a medium mixing bowl, combine dry mix (full bag) with 1 cup milk (May use substitute or water)
- Pour muffin mix into muffin/cupcake pan, dividing the mix between the 12 wells.
- Bake 5 minutes, then turn temp to 375° Bake for 8-10 more minutes.
- Remove from oven and let cool.
1-2 lbs based on add ins

PUMPKIN & RASPBERRY MUFFINS
- 1 C Milk or water, 1/4 C oil, and 2 eggs.
- Bake at 375° for 18-20 mins

APPLE MUFFINS
- 2/3 C water, 2 eggs, 1 tablespoon oil.
- Bake at 350 for 20-25 mins

CHURRO MUFFINS
- 2/3 cup water, 1 egg, 1/4 cup oil, 1/2 pack Brown sugar packet.
- Mix and scoop into 12 muffin tins (or papers), add remaining brown sugar on top of each one. 
- Bake 350° for 23-25 minutes.