BAKING MIXES

For decades, Pioneer has proudly milled our own flour, resulting in the finest baking mixes available. Our Baking Mixes are easy-to-prepare and delicious. Pioneer mixes taste like they’ve been made from scratch but without the hours of effort. Our multi-purpose baking mix is perfect for everyone’s favorites like biscuits and pancakes, to recipes for fruit cobbler, chicken pot pie and more.

PIONEER BUTTERMILK BISCUIT & BAKING MIX

6oz

PIONEER YELLOW CORN MUFFIN MIX

6oz

YELLOW CORNBREAD MIX

6oz

PIONEER BUTTERMILK BISCUIT & BAKING MIX

60oz

PIONEER BUTTERMILK BISCUIT & BAKING MIX

40oz

PIONEER ORIGINAL BISCUIT & BAKING MIX

60oz

PIONEER ORIGINAL BISCUIT & BAKING MIX

40oz

PIONEER PROTEIN QUICK BREAD & MUFFIN MIX

6oz

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Creamy Pepper Pork & Butternut Porridge Oats with Apples

Ingredients

2 tablespoons Unsalted butter, divided
2 tablespoons Extra-virgin olive oil, divided
1 3/4 – 2 lbs Lean pork loin boneless, cut into 2-inch cubes
1 teaspoon Celery seeds
1/2 teaspoon each Salt and ground black pepper
2/3 cup Sweet red pepper, julienne cut
3 Shallots, peeled and sliced
1 pkg Pioneer Roasted Pork Gravy Mix (1.41 oz):

Plus for preparing gravy mix: 1 cup boiling water and 1 cup whole milk
Then, add prepared gravy: *1 cup Pioneer Roasted Pork Gravy Mix, prepared with half milk and half water

Butternut Porridge Oats with Apples
1 cup Water
1 cup Half and half
2 cups Quick one minute style oats
1 1/2 cups Prepared cooked butternut squash, cut into 1-inch cubes
1 1/4 cup Prepared cored and cooked granny smith or macintosh apples, cut into 1-inch cubes
1 teaspoon Ground cinnamon
1/2 to 1/4 teaspoon Freshly ground nutmeg
(*1 cup Pioneer Roasted Pork Gravy, prepared with half milk and half water)

Instructions

Prepare creamy pepper pork. In a large skillet, heat 1 tablespoon each butter and olive oil, over medium high heat. Add pork to heated skillet, and season with celery seeds, 1/2 teaspoon each salt and ground black pepper and cook 2 to 3 minutes, or until partially cooked, tossing and turning pork as needed. Add remaining 1 tablespoon each butter and olive oil, plus add red pepper and shallots, cook for additional minute to 1 1/2 minutes; tossing and turning red pepper, shallots with pork as needed; remove from heat temporarily. In a medium saucepan bring 1 cup water to a boil; then whisk in 1 cup milk along with contents of pork gravy mix; whisking just till gravy starts to thicken, remove gravy from heat. Pour half the pork gravy mixture, (1 cup) into cooked pepper pork, toss lightly to blend gravy, cover skillet with lid and place over heat on lowest setting to keep warm to simmer; set aside. Reserve remaining 1 cup pork gravy for butternut porridge oats with apples; set aside also.
Prepare butternut porridge oats with apples. First prepare oats; bring 1 cup water and 1 cup half and half to a boil; reduce heat to medium heat and stir in oats, also add cinnamon and nutmeg, cook for 1 minute, stirring constantly as oatmeal starts to become creamy, remove from heat. Fold into blend butternut squash, apples and remaining 1 cup reserved pork gravy until porridge mixture is just combined and creamy. Keep porridge mixture warm.
Prepare, assemble, and serve warm. Spoon and spread butternut porridge oats with apples into a medium casserole or baking dish and spoon to layer creamy pepper pork over top porridge mixture, serve and enjoy.

Country-Style Southwest Roasted Turkey Breast with Triple Pepper Brown Gravy

Ingredients

Turkey
3 tablespoons (from a 2.75 oz pkg) Pioneer Country Gravy Mix, divided use
1 tablespoon Melted unsalted butter
2 teaspoons Chili powder
2 teaspoons Paprika
1/2 teaspoon Dried oregano
1/4 teaspoon Ground cumin
1 teaspoon Salt
1 (3 lb) Frozen boneless skin-on turkey breast, thawed
Gravy
2 tablespoons Unsalted butter
1/2 cup Finely chopped onion
1 tablespoon Seeded and minced fresh red chili pepper
1 teaspoon Seeded and finely minced fresh poblano peppper
1/4 teaspoon black pepper
1 teaspoon Minced garlic
1 teaspoon Very finely snipped cilantro leaves
3/4 cup Chicken broth
1/2 cup Reserved drippings from turkey
1 (1.61 oz pkg) Pioneer Brown Gravy Mix
1/2 cup Cool water
1/4 cup Heavy cream
*** A 4-4 1/2 lb bone-in turkey breast may be substituted. Cook to 165 degrees.

Instructions

Heat oven to 350 degrees.
For turkey, put 1 tablespoon Country Gravy Mix in a 16×17.5-inch oven bag. Shake to coat bag.
Place remaining Country Gravy Mix in a small bowl. Add chili powder, paprika, oregano, cumin, and salt. Stir to combine.
On a work surface, brush melted butter evenly over turkey breast. Sprinkle Country Gravy Mix mixture evenly over turkey breast. Place, skin side up, in oven bag. Tie the bag then cut 4-5 slits in top of bag. Place in a 13×9-inch baking dish. Bake for 50-60 minutes or until internal temperature of turkey reaches 165 degrees when checked with a meat thermometer. Remove from oven.
Increase oven to broil at 450 degrees.
Remove ½ cup of drippings from turkey to a small bowl to use for gravy.
Cut open top of bag to expose turkey skin. Place 5-6 inches under broiler for a few minutes to brown skin, watching carefully. Remove from oven and tent with foil to rest for 10 minutes before slicing.
While turkey is resting, make gravy. Heat butter in a large skillet over medium high heat. Add onion, red chile pepper, and poblano pepper. Cook for 4-5 minutes until vegetables soften, stirring often.
Reduce heat to medium. Sprinkle with black pepper. Add garlic and cilantro leaves. Cook 1 minute more, stirring constantly. Stir in chicken broth and reserved turkey drippings.
In a small bowl, stir Brown Gravy Mix and water together until smooth. Stir into mixture in skillet. Cook until thickened, stirring often. Stir in heavy cream. Remove from heat.
To serve, slice turkey into ¼-inch thick slices. Place 2-3 slices on each serving plate then drizzle with a small amount of gravy. Garnish as desired. Serve with additional gravy on the side.