Take and Bake Monkey Bread
First, your Monkey Bread needs to thaw.
It will thaw in the refrigerator overnight, or for 6 (or so) hours on the counter. When thawed, it needs to come to room temperature. Remove the plastic wrap and plastic top, and place the pan out on the counter uncovered. In general, an uncovered pan will come to room temperature within 30-60 minutes. (It depends on room temperature.) Touch the black pan. If it feels cold the Monkey Bread is not warm enough to bake. (Be patient.) Wait until it is only slight chilled. The yeast will start to activate and the top pieces of the Bread will start to crack (and rise). Once you see them crack and rise turn on the oven to 375 degrees.
NOTE: This product will not double in size but it will rise vertically a ¼ – ½” above the edge of the pan. Your Monkey Bread will continue to rise as it bakes.
When the oven reaches 375 place the uncovered pan on a cookie sheet in the middle rack of the oven. Bake to an internal temperature of 195, or for 45 -50 minutes. When it comes out of the oven immediately invert the pan onto a plate for serving. Drizzle and serve warm. Monkey Bread is free of gluten, dairy, soy, peanut, and egg, and is vegan.
Take and Bake Cinnamon Rolls
Let the Cinnamon rolls thaw for 3 ½ to 4 hours on the counter or leave them in the refrigerator overnight. They will thaw more quickly with the clear plastic top removed. You must remove the clear plastic top of the pan before baking.
You can check the temperature by placing your hand on the outside bottom of the pan. When they have reached room temperature, preheat your oven to 375 degrees. The rolls will rise a little above the edge of the pan. For an optimal rise place them in a warm area of your kitchen.
When they are ¼ “ above the top of the pan place the pan on a cookie sheet and bake on the middle rack of the oven for 22-24 minutes.
Once they are cool open the small container of drizzle. If it is too thick add ½ teaspoon of water or rice milk and drizzle across the tops of the cinnamon rolls. These cinnamon rolls are free of gluten, dairy, soy, peanut, and egg, and are vegan.
Take and Bake Muffins
Let the muffins thaw for 3 ½ to 4 hours on the counter or leave them in the refrigerator overnight. Prior to baking they need to be at room temperature. You can check the temperature by placing your hand on the outside bottom of the pan. (They will thaw more quickly with the clear plastic top removed.) You must remove the clear plastic top pan before baking.
When they have reached room temperature, preheat your oven to 375 degrees. Place the pan on a cookie sheet and bake on the middle rack of the oven for 22-24 minutes.
Once they are cool open the small container of drizzle. If it is too thick add ½ teaspoon of water or rice milk and drizzle across the tops of the muffins.
These muffins are free of gluten, dairy, soy, peanut, and egg. They are vegan.
Take and Bake Dinner Rolls
These rolls are frozen. First, they need to thaw.
Allow 3 ½ – 4 hours to thaw on the counter with the plastic wrap removed. For best results put them in a warm location and remove the plastic wrap. They need to come to room temperature and rise before they are ready to bake. They will rise above the lip of the pan (but gluten free products will NOT double in size like gluten containing rolls). Once you see that the rolls have risen above the pan, turn on the oven to 375 degrees. When the oven reaches 375 place the uncovered pan of rolls on a cookie sheet and bake on middle rack of the oven. Bake for 22 to 25 minutes. Serve warm. . These dinner rolls are free of gluten, dairy, soy, peanut, and egg, and are vegan.
Directions for Stuffing Mix and Herbed Bread Cubes
Our ‘stuffing mix’ is designed to hold its shape and texture in your stuffing. The ‘herbed bread cubes’ are designed to lose their shape and become soft. They are designed to be used together to maximize the texture of your dressing. I use 2-3 bags of the bread cubes with one bag of the stuffing mix (3 packages total) with 4-5 cups of veggies (you can always do more veggies). This fills a 10 to 12-pound bird. The following is my general recipe.
Chop 4-5 c veggies (celery, carrots, parsnip, onion, and/or other root veggies). Sautee in scant ½ c margarine or olive oil until the onion is clear. Add ¼ c poultry seasoning. Let this mixture cool to room temperature then put all of it into a BIG bowl. Add 3-4 packages of our stuffing and bread cubes (2-3 bags bread cubes and 1 bag stuffing mix) to the veggie mixture. Stir to evenly distribute the veggies. Warm 4 cups of broth or water and slowly pour 2 cups over the veggies/cube mixture. Mix well. The cubes will start to relax. Stir. Slowly add more liquid until the bread cubes have lost all their shape and are completely softened. The stuffing mix will not lose its shape. Depending on your texture preference you may want to add more liquid (make sure the liquid is warm.) The bread cubes will relax; the stuffing cubes will not relax. When the mixture is wet and relaxed it’s ready for final seasoning. I add slat and pepper, additional rosemary and thyme. Store the dressing in a refrigerator. DO NOT put dressing into poultry until right before you place the entire ‘deal’ into the oven. If you are baking the dressing in a casserole bake it covered at 375* for 35-40 minutes. If you prefer a crispy top lightly rub or spray the top with oil and bake uncovered during the last 10 minutes of baking time. These stuffing cubes and bread cubes are free of gluten, dairy, soy, peanut, and egg, and are vegan.
Apple and Peach pies: Your pie is frozen. You can allow it to thaw or bake it frozen. For frozen pie: Remove the pie from the holder. Preheat oven to 425 degrees. Place your pie on a cookie sheet, on top of parchment or foil, and put it on the middle shelf in the oven. Bake at 425 for 15 minutes, then reduce heat to 350 degrees. Bake pie for 40-50 minutes at 350, or until bubbling and hot. If crust starts to over brown, cover loosely with foil and continue baking. Let it sit for 10-15 minutes before serving. For thawed pie: Place your pie on cookie sheet or foil to prevent spills and put it on the middle shelf in the oven. Bake at 425 for 10 minutes then reduce heat to 350 and bake 25-30 minutes, or until bubbling and hot. If crust starts to over brown, cover loosely with foil and continue baking. Let it sit for 10-15 minutes before serving. These apple and peach pies are free of gluten, dairy, soy, peanut, and egg. They are vegan. The topping of the peach pie contains gf oats. The apple pie topping does not contain gf oats.
Pumpkin pie: Your pumpkin pie is prebaked. To reheat it, bring it to room temperature, cover it loosely with foil, place it in a preheated oven at 325 degrees for 12-15 minutes. Pumpkin pies are free of gluten, dairy, soy and peanut. They contain egg and are NOT vegan.
Take and Bake Cookie Dough. The dough will make a dozen regular-sized (delicious) cookies. It will warm up quickly on your kitchen counter. (We use the cookie dough when it’s chilled.) Preheat your oven to 375 degrees. Spray your cookie sheet or baking pan. Take a spoonful of dough and roll it into a ball. Press down gently and form a circle. Your final cookie will be the size and shape it is when it goes into the oven. (It will not expand like a cookie with gluten in it.) Top with sanding sugar or sprinkles prior to baking. Bake your cookies for 6-8 minutes. Cool and enjoy. Our cookie dough is free of gluten, dairy, soy, peanut, and egg, and is vegan.