Loading..

Fall Baking Recipes with Private Selection Mixes

All of us have gotten to know our kitchens a little better this year… whether we wanted to or not.  So much so, that baking is probably the hobby of the year.  When you’re as home as much as we are these days, it may as well smell liked home-baked goods!

Don your apron, preheat the oven, and let’s get cooking.  With Private Selection Baking mixes, we’re bringing creative fall baking recipes that will add big flavor to the table this season.


Lemon Blueberry Sconuts

The cronut is so 2013.  It’s time for the sconut to get a turn in the limelight.  Made with Private Selection Meyer Lemon & Blueberry Scone Mix, they are not only easy to make, but are a perfect treat to serve with morning coffee or evening tea!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12-14 doughnuts

Ingredients:

  • 2 boxes Private Selection Meyer Lemon & Blueberry Scone Mix
  • 1 ½ cups Harris Teeter Heavy Cream
  • ½ cup fresh blueberries
  • ¼ cup milk
  • 1 cup powdered sugar, plus extra as needed
  • Optional garnish: extra fresh blueberries and lemon zest strips
  • Special Equipment: doughnut pan

Directions:

  1. Preheat the oven to 375 degrees Fahrenheit.  Grease a large doughnut pan

  2. In a large mixing bowl, combine both scone mixes and heavy cream.  Mix thoroughly.  

  3. Break off a knob of dough and roll out to form a rope that will fit into each doughnut hole.  Press the dough together at the seam and gently push into the mold.  Repeat with the remaining dough.  Sprinkle with the sugar from the baking mix.

  4. Place in the oven and bake, 15-20 minutes, or until cooked through and lightly golden on top.

  5. Remove from the oven and allow to cool at least ten minutes before removing from the tin.  

  6. Meanwhile place the berries in a small bowl with the milk and use a fork to mash the berries into the milk until it is deeply purple.  Use a strainer or cheesecloth and pour the mashed berry milk through and into a  medium sized bowl.  Whisk the powdered sugar into the strained berry milk until you get your desired frosting consistency.

  7. Pipe the icing onto cooled doughnuts and garnish with berries and zest.


Spinach and Feta Griddle Cakes

Bring favorite Mediterranean flavors to the table with these veggie and cheese loaded Spinach and Feta Griddle Cakes.  Top with a sunny-side up egg for meal-time perfection!

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 12 pancakes

Ingredients:

  • 3 cups Private Selection Protein Pancake Mix
  • 2 cups water
  • 1 ½ cups chopped Harris Teeter Baby Spinach
  • 6 scallions, chopped
  • 1 clove garlic, minced
  • 4 ounces Harris Teeter Crumbled Feta Cheese
  • Pinch of each: Kosher salt, crushed red pepper, and nutmeg
  • Serve with: Sunny-side-up eggs

Directions:

  1. Mix pancake mix and water until just combined in a large mixing bowl.  Fold in the remaining ingredients.

  2. Preheat a griddle over medium heat.  Coat generously with cooking spray and pour out pancake batter (slightly less than ½ cup per pancake).  

  3. Flip when the edges begin to dry and bubbles begin popping on top.  Cook an additional few minutes or until golden brown.  Repeat with remaining batter.

  4. Serve with sunny-side-up eggs.


Cherry and Herb Scone-Crackers

Bring flavor and interest to your cheese and charcuterie board this holiday season by baking your own Cherry and Herb Scone Crackers.  Deceptively easy to make, these will also make great hostess gifts!

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2 dozen crackers

Ingredients:

  • 1 package Private Selection Michigan Cherry and Almond Scone Mix
  • ¾ cup Harris Teeter Heavy Cream
  • 1 Tbsp. chopped fresh rosemary
  • Serve with: cheese, grapes, and honey

Directions:

  1. Preheat the oven to 375 degrees Fahrenheit.

  2. Mix scone mix, cream and rosemary in a medium bowl until well combined.  (Save the sugar packets for another use.)

  3. On a clean surface, roll out scone batter to ¼” thickness.  Use a small round cookie cutter to cut out crackers.  Place on a parchment paper-lined baking sheet.

  4. Bake crackers for 8 minutes.  Remove from the oven and using a flat bottomed cup, gently press down on the crackers to flatten them out.  Flip each one over and cook for an additional 8 minutes or until cooked through and very lightly golden.

  5. Cool completely before enjoying with cheese and charcuterie



Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.