TEAYS VALLEY RECIPES MIX is the
“What you want to make Mix!”
From COOKIES, cakes, and PIE’S to dumpling’s and CASSEROLE’S, it’s all right here!
It's in the BLUE box!
2 CUPS TEAYS VALLEY RECIPES MIX 1 CUP SUGAR 1 CUP MILK 1 TSP VANILLA 2 EGGS 6 TSP COCOA 14 OZ. BAG CARAMEL CANDY 3/4 CUP BUTTER 2 CUPS NUTS 1 CUP CHOCOLATE CHIPS 1/2 CUP EVAPORATED MILKS ::Directions:: Preheat oven to 350 degrees. Combine Teays Valley Recipes, sugar, 1 cup milk, vanilla, eggs and cocoa; mix well. Pour half batter into greased 9”x13” pan. Bake 15 minutes. While cake is baking; over low heat melt caramel, evaporated milk, and butter. Pour over cake; sprinkle 1 cup nuts and chocolate chips over caramel mixture; cover with remaining batter. Sprinkle with remaining nuts and bake for 20 minutes 3 CUPS TEAYS VALLEY RECIPES 1 CUP FIRMLY PACKED BROWN SUGAR 1 TBS VANILLA 14 OZ. CAN CONDENSED MILK 2 CUPS CHOCOLATE CHIPS ::Directions:: Preheat oven to 350 degrees. Combine Teays Valley Recipes Mix, vanilla and brown sugar and mix well. Add chocolate chips. Spoon drop on greased cookie sheet and bake for 8-10 minutes. 1 1/2 CUPS TEAYS VALLEY RECIPES 2 1/4 CUPS BUTTER 1 1/2 CUPS PACKED BROWN SUGAR 3 CUPS OLD FASHIONED OATMEAL 1/4 TSP NUTMEG 1/2 TSP CINNAMON 1/2 CUP RAISINS (OPTIONAL) ::Directions:: Preheat oven to 350 degrees. Let butter stand at room temperature for 1/2 hour to soften. Put all ingredients in one bowl. Using hands mix well. Roll dough into 1" balls; place on greased cookie sheet. Bake for 15 minutes or until light brown. 2 CUPS TEAYS VALLEY RECIPES 2/3 CUPS SUGAR 2 EGGS 3 TBS BUTTERMILK 1 CUP MASHED RIPE BANANAS (2 OR 3) 1/2 CUP CHOPPED NUTS ::Directions:: Heat oven to 350 degrees. Grease loaf pan. Mix together sugar, and eggs. Stir in buttermilk, mashed potatoes and Teays Valley Recipes; then stir in chopped nuts. Turn batter into prepared pan. Bake 50-60 minutes. Cool in pan for 10 minutes. Remove and cool completley. After cooling this bread may be wrapped and frozen. 2 CUPS TEAYS VALLEY RECIPES 1 CUP SUGAR 2 EGGS 1 TSP VANILLA EXTRACT 1 TBS BUTTERMILK 1 TSP GRATED LEMON RIND 1 1/2 CUPS PEELED, CHOPPED APPLES 1/2 TSP CINNAMON 1 TBS SUGAR ::Directions:: Heat oven to 350 degrees. Grease loaf pan. Set aside cinnamon and 1 tablespoon of sugar. Mix remaining ingredients together and our into prepared pan. Sprinkle with cinnamon and sugar. Bake 1 hour. After cooling this bread may be wrapped and frozen. 3 CUPS TEAYS VALLEY RECIPES 2 CUPS BUTTERMILK 1 STICK BUTTER 16 OUNCES CHEDDAR CHEESE ::Directions:: Preheat oven 400 degrees. Melt butter. Mix Teays Valley Recipes and buttermilk together. Batter will be moist. Spread 2/3 batter into the bottom of a well buttered 9x13" pan. Sprinkle cheese evenly over batter in pan, with tablespoon add remaining batter, one spoonful at a time. Be sure to spread each spoonful out as much as you can to make a thin layer. Pour melted butter over top of batter. Bake for 15-20 minutes or until golden brown. Great with spaghetti! ::STEP ONE:: 1 CUP TEAYS VALLEY RECIPES 1 STICK BUTTER 1/2 CUP CHOPPED PECANS * Mix. Press into 9x13" pan. Bake at 350 degrees until golden brown. ::STEP TWO:: 8 OZ. PACKAGE CREAM CHEESE 1 CUP COOL WHIP 1 CUP CONFECTIONERY SUGAR **Mix with mixer; spread on cooled crust. ::STEP THREE:: 4 1/2 CUPS MILK 4 TSP VANILLA **Mix with mixer. Pour on top of cream cheese mixture. Put cool whip on top and sprinkle with chopped pecans. Keep refrigerated. 1 CUP TEAYS VALLEY RECIPES 1 CUP SUGAR 1 CUP MILK 2 CUPS BLACKBERRIES ::Directions:: Preheat oven to 350 degrees. Grease 9x13" pan. Mix Teays Valley Recipes, sugar and milk. Pour into greased pan. Fold in the blackberries. Bake 20-30 minutes or until golden brown. 2 CUPS TEAYS VALLEY RECIPES 1 1/2 CUPS SUGAR 1 CUP MILK 3/4 CUPS BUTTER OR MARGARINE, SOFTENED 3 EGGS 1 TSP VANILLA 1 1/2 CUPS CHOPPED PECANS ::Directions:: Preheat oven to 350 degrees. Cream butter and sugar until smooth; add eggs, milk and dry ingredients to mixture; stir in vanilla; spread pecans in bottom of greased loaf pan. Pour batter over pecans and back for 1 hour. Invert on serving dish and serve while warm. 3 CUPS TEAYS VALLEY RECIPES 1 1/2 CUPS MILK 2 1/2 TABLESPOONS BUTTER 2 EGGS 1 PACKAGE YEAST (1/4 OUNCE) 2 TSP CINNAMON 3 TBS BROWN SUGAR 1 CUP RAISINS ::Directions:: Mix Teays Valley Recipes, cinnamon, yeast and sugar. Put into bread machine pan. Mix butter, eggs, milk and raisin and add to mixture in bread machine pan. Baking time 4 hours. 3 CUPS TEAYS VALLEY RECIPES 1 1/2 CUPS MILK 2 1/2 TABLESPOONS BUTTER 1 EGG 1 PACKAGE YEAST (1/4 OUNCES) ::Directions:: Accurately measure all ingredients. add ingredients to bread machine pan the order suggested in instruction manual. Baking time 4 hours. --BREAD MACHINE-- 2 CUPS TEAYS VALLEY RECIPES 1 14 OZ. CAN CONDENSED MILK 3/4 CUP PEANUT BUTTER 1 EGG 1 TSP VANILLA 1 CUP BROWN SUGAR ::Directions:: Heat oven to 350 degrees. In large bowl beat milk, peanut butter, egg, vanilla, brown sugar until smooth. Add biscuit mix and mix well. Chill one hour. Shape into 1" balls (roll in granulated sugar (optional). Place 2" apart on cookie sheet - press with fork. Bake 6-8 minutes. 2 CUPS TEAYS VALLEY RECIPES 2 TSP CINNAMON 4 EGGS 2 CUPS PUMPKIN 2 CUPS SUGAR ::Directions:: Preheat oven to 350 degrees. In a large bowl, combine above ingredients and mix well. Pour into greased 13x9" pan. Bake for 40-45 minutes. ::ICING:: 1 8 OZ. PACKAGE CREAM CHEESE 1 STICK MARGARINE 1 TSP VANILLA 1 BOX CONFECTIONERS' SUGAR 1 CUP CHOPPED WALNUTS Mix cream cheese and margarine together. Add sugar and mix until creamy. Add vanilla and nuts. Spread on cool cake. 1 CUP MARGARINE 2 EGGS 2 CUPS TEAYS VALLEY RECIPES 1 CUP SUGAR 1 CUP MILK 1 TSP VANILLA ::Directions:: Preheat oven to 350 degrees. In a large bowl, combine above ingredients and mix well. Pour into greased cookie pan. Bake for 30-35 minutes or until tooth pick comes out clean. ::ICING:: 1 8 OZ. PACKAGE CREAM CHEESE 1 STICK MARGARINE 1 TSP VANILLA 1 BOX CONFECTIONERS SUGAR 1 CUP CHOPPED WALNUTS Mix cream cheese and margarine together. Add sugar and mix until creamy. Add vanilla and nuts. Spread on cool cake. 1 CUP MARGARINE 2 EGGS 2 CUPS TEAYS VALLEY RECIPES 1 CUP SUGAR 1 CUP MILK 1 TSP VANILLA ::Directions:: Preheat oven to 375 degrees. Grease and lightly dust with flour a 9x13" cake pan. Cream butter, vanilla and sugar together until light and fluffy. Add eggs, beat well. Add Teays Valley Recipes and milk, mix thoroughly. Pour into pan and top with crumble topping. ::CRUMBLE TOPPING:: 1 CUP BROWN SUGAR 4 TBS TEAYS VALLEY RECIPES 1/2 CUP CHOPPED WALNUTS 1 TSP CINNAMON 2 TBS BUTTER Mix ingredients together and sprinkle over batter in pan. Bake for 40-45 minutes or until toothpick comes out clean. 3 CUPS TEAYS VALLEY RECIPES MIX 1 STICK MARGARINE 1 CUP CHOPPED PECANS 1 1/2 CUPS BUTTERMILK 3 TBL CINNAMON 2 CUPS SUGAR ::Directions:: Preheat oven to 350 degrees. Grease bunt pan and sprinkle pecans on bottom of pan; in large bowl, combine Teays Valley Recipes and milk together; drop mixture by rounded teaspoon over pecans; combine sugar, butter and cinnamon together in saucepan; bring to boil; pour over mixture in bunt pan and bake for 30-35 minutes; let sit in pan for 5 minutes after taking out of oven and then turn pan upside down on place and remove pan. 1 CUP TEAYS VALLEY RECIPES 2 CUPS RAISINS 1 TBL LEMON JUICE 1 1/3 CUPS FIRMLY PACKED BROWN SUGAR 2 1/2 CUPS QUICK OATS 1 CUP TEAYS VALLEY RECIPES 1 CAN CONDENSED MILK 2 STICKS MARGARINE 1 1/2 TEASPOON VANILLA 1 1/2 CUPS WALNUTS ::Directions:: Preheat oven to 375 degrees; in medium saucepan, combine raisins, milk, and lemon juice; cook over medium heat stirring constantly until mixture begins to bubble; remove from heat; beat margarine, sugar and vanilla until fluffy; add remaining ingredients, blend until evenly mixed and crumbly. Set aside 2 cups of mixture; press remaining mixture onto bottom of 13x9 inch greased pan; spread raisin mixture to within 1/2 inch of edge; sprinkle with remaining oat mixture; pat lightly; bake 25-30 minutes or until golden brown; cool completely; cut into 1x2 inch bars. 3 CUPS TEAYS VALLEY RECIPES 1 TSP BAKING SODA 2 TSP CINNAMON 2 TSP GROUND GINGER 1/2 CUP SUGAR 3/4 CUP LIQUID SHORTENING 1 1/3 CUPS MOLASSES ::Directions:: Preheat oven to 375 degrees; mix together dry ingredients; add shortening; heat molasses; add to dry mixture; chill for 30 minutes; roll very thin, about 1/16", on lightly floured board; cut with cookie cutter; place 2" apart on lightly greased baking sheet; bake for 8-10 minutes. 3 CUPS TEAYS VALLEY RECIPES 1 CUP BUTTER OR MARGARINE 2 CUPS SUGAR 1 TSP VANILLA 1 EGG 1 TBS MILK ::Directions:: Preheat oven to 375 degrees. Cream together butter with sugar until light and fluffy; add vanilla, egg and milk; beat thoroughly; add Teays Valley Recipes and mix well. Divide dough in fourths; on floured surface, roll out each portion 1/8" thick. Cut with your favorite cookie cutters. Place 1 - 2" apart on greased baking sheet. Bake for 6-8 minutes. TURTLE CAKE
CHOCOLATE CHIP COOKIES
OATMEAL COOKIES
BANANA NUT LOAF
APPLE BREAD
CHEESE PUFFS
BUTTERSCOTCH DELIGHT
BLACKBERRY COBBLER
PECAN POUND CAKE
CINNAMON RAISIN BREAD
WHITE BREAD LOAF
PEANUT BUTTER COOKIES
PUMPKIN CAKE
EASY CARROT CAKE
EASY COFFEE CAKE
MONKEY BREAD
TRIPLE GOOD BARS
MOLASSES COOKIE CRISP
TEAYS VALLEY SUGAR COOKIES