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B.I.Y.

bake it yourself

Our organic mixes are a cinch on their own, and even better when they’re just the beginning. Here are some clever ways you can bake beyond the box, and use our mixes to make sweet surprises all your own.

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Spiced Pear Shortcakes

Spiced Pear Shortcakes

Directions

Preheat oven to 375 degrees and line a cookie sheet with parchment paper. Set aside. In a large bowl, combine dry pancake mix and chilled Organic Valley ghee. Incorporate ghee into the pancake mixture using your hands; combine until only small pieces remain.

Add the maple syrup, vanilla extract and 1 1/3 cups heavy cream. Mix with a wooden spoon until mixture becomes a sticky dough. Turn dough out onto a lightly floured surface and knead gently until no longer sticky. 

Roll dough to 1/2” thick. Cut circles of dough using a biscuit cutter or the top of a drinking glass. Press unused dough together and repeat rolling and cutting of dough. 

Place cut biscuits onto prepared pan at least 1” apart. Freeze biscuits 5 minutes, or until firm. Brush the top of each biscuit with remaining heavy cream, sprinkle with cane sugar, then bake 13-15 minutes, or until golden. Remove from oven and cool to room temperature on a wire rack.

To make the sautéed pears, in a large bowl, combine peeled and sliced pears with cinnamon and lemon juice. Toss to evenly coat. Melt ghee in a large non-stick sauté pan over medium-high heat.  Add pears and sauté until soft, about 2 minutes. Add brown sugar and heat until melted and bubbly. Reduce heat until low and simmer 3-4 minutes until thickened. Remove from heat, stir in vanilla and salt.

Cut each biscuit in half horizontally, then spoon the pear mixture over the top of the shortcakes. Top with a scoop of whipped cream or vanilla ice cream!



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