🍂PART 2: BAKE WITH ME USING OUR DRY MIX RECIPES!!🍂

I mentioned in the video if you dont want to do large amounts of dry mix without trying the original recipe first, that I would leave down here the original recipes that make an original amount.
**If you want the recipe amounts for the LARGE dry mix batches, please click the link below for those. The previous video description box gives the amount of dry mix to the amount of wet ingredients. You can follow the video you just watched with those measurements for the step by step cooking using the large batches. They will be in the description box of this video I linked** • PART 1:💥5 MAKE AHEAD P...
Original Brownie Recipe (makes a 13x9)
3 cups white sugar
1 cup butter, melted
1 tablespoon vanilla extract
4 eggs
1 ½ cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips (OPTIONAL)
-Preheat the oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.
-Combine sugar, melted butter, and vanilla in a large bowl. Beat in eggs, one at a time. Mix until combined.
-Sift flour, cocoa powder, and salt into a separate large bowl. Gradually stir flour mix into egg mixture until blended. Stir in chocolate chips if using them. Spread batter evenly into the the greased 13x9.
-Bake for 35-40 minutes
Buttermilk Cornbread (original amount)
1/2 cup butter
2/3 cup white sugar
2 large eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/4 teaspoon salt
Preheat oven to 375 degrees
Grease an 8x8 dish
-Stir the dry ingredients in a bowl, set aside.
-Melt Butter in a skillet. Shut heat once melted.
-Remove from heat and stir in the sugar.
-Quickly stir in the eggs and buttermilk.
-Stir in the flour mixture.
Bake at 375 for 30-40 minutes
BUTTERMILK BISCUITS (ORIGINAL AMOUNT)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
3/4 cup cold buttermilk
Preheat oven to 425 degrees.
-Whisk flour, baking powder, baking soda, and salt together in a large bowl. --Add cold butter slices and cut into the flour with a pastry blender or a food processor, until the mixture resembles coarse crumbs.
-Make a well in the center of the mixture. Pour the buttermilk into the well and stir until just combined. (dont over stir)
-Turn dough onto clean countertop and shape into a rectangle, pressing the crumbs into the mix
-Fold into thirds, turn halfway and repeat. Folding into thirds again twice.
-Roll out rectangle until dough is 1/2 inch thick
-Use a 2 1/2 inch biscuit round cutter (or a cup) and cut your biscuits.
Should make 10-12
-Place on a cookie tray or in a cast iron and bake for 15 minutes
-You can also brush the tops of biscuits before placing into the oven with buttermilk as well
BELGIAN WAFFLES (ORIGINAL AMOUNT)
2 1/4 Cups All Purpose Flour
1 Tablespoon Baking Powder
3 Tablespoons Sugar
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
2 Large Eggs Separated
1/2 Cup Vegetable Oil
2 Cups Milk
1 Teaspoon Vanilla Extract
-Preheat waffle iron
-In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon.
-In another bowl, beat the egg whites with a hand mixer until stiff peaks form. Set aside.
-Add the egg yolks into a bowl and mix together the egg yolks, vegetable oil, milk, and vanilla extract.
-Add egg yolk mix into dry ingredients.
-Gently fold in the egg whites.
-Cook in your preheated waffle iron
** PANCAKES **
I do not have regular amounts because this has always been a bulk recipe
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