Tupperware Modular Mates Container Recipes

Modular Mates Containers Recipes

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Happy Baker Master Mix Chocolate Cake Master Mix Cookie Master Mix Pancake Master Mix Biscuits Coffee Cake Easy Chocolate Cookies Fudgy Brownies Gingerbread Granola, 5 minute Granola, Classic Trail Mix Granola, Health Nut Trail Mix Homemade Strawberry Shortcake Microbake Chocolate Cake Mix & Drop Chocolate Chip Cookies Pancakes & Fresh Strawberry Syrup Trail Mix Waffles

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Happy Baker Master Mix 5 lbs. all-purpose flour 2½ cups powdered milk ¾ cup baking powder ½ cup granulated sugar

3 tbsp. coarse kosher salt 2 tbsp. cream of tartar 2 lbs. vegetable shortening

1. To prepare your Happy Baker Master Mix, stir together dry ingredients in a large bowl, add shortening to dry mix and stir until consistency resembles cornmeal.

2. Store in the Modular Mates® Rectangular 4 container.

Recipe

Master Mix

Biscuits

3 cups

¾ cup water

Muffins

3 cups

Prep

Cook

Blend & knead until thoroughly combined

8–10 minutes 400° F/205° C

1 egg 1 cup water 2 tbsp. granulated sugar

Using the SuperSonic Chopper Extra fitted with paddle whisk attachment, blend water and egg, then add dry ingredients and pull cord to thoroughly blend.

15–20 minutes 400° F/205° C

2 cups

1 egg ½ cup water ¼ cup granulated sugar ½ cup molasses ½ tsp. ground cinnamon ½ tsp. ginger ½ tsp. ground cloves

Using the SuperSonic Chopper Extra fitted with paddle whisk attachment, blend water, egg and molasses, then add dry ingredients and pull cord to thoroughly blend.

8 X 8” Pan 40 minutes 350° F/175° C

Coffee Cake

3 cups

1 egg ⅔ cup water ½ cup granulated sugar ½ cup brown sugar 3 tbsp. unsalted butter, melted ½ tsp. ground cinnamon ¼ cup chopped nuts and/or raisins

Using the SuperSonic Chopper Extra fitted with paddle whisk attachment, blend water and egg, then add dry ingredients and pull cord to thoroughly blend. Pour batter into pan. In small bowl, combine topping ingredients and layer over cake batter

8 X 8” Pan 25–30 minutes 375° F/190° C .

Cake, Yellow

3 cups

2 egg 1 cup water 1 tsp. vanilla extract 1½ cups granulated sugar

Using the SuperSonic Chopper Extra fitted with paddle whisk attachment, blend water and egg, then add dry ingredients and pull cord to thoroughly blend.

8 X 8” Pan 25 minutes 325° F/162° C

Cake, Chocolate

3 cups

2 egg 1 cup water 1 tsp. vanilla extract 1 cups granulated sugar ½ cup Chocolate Dessert Blend

Using the SuperSonic Chopper Extra fitted with paddle whisk attachment, blend water and egg, then add dry ingredients and pull cord to thoroughly blend.

8 X 8” Pan 25 minutes 325° F/162° C

Gingerbread

Mix In

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Chocolate Cake Master Mix

Gluten Free Chocolate Cake Master Mix

6 cups all-purpose flour 4 cups granulated sugar 1 cup cocoa powder 4 tsp. baking powder 1 tsp. table salt

4 cups gluten-free flour (xanthan gum already in the flour mix) 4 cups granulated sugar 1 cup cocoa powder 4 tsp. baking powder 1 tsp. table salt

Mix together all ingredients and store in the Modular Mates rectangular 4 container. Always thoroughly shake the container again before using. The mix should last about six months (because of the included baking powder)

Mix together all ingredients and store in the Modular Mates rectangular 4 con-tainer. Always thoroughly shake the container again before using. The mix should last about six months (because of the included baking powder)

Recipe

Master Mix

Microbake Chocolate Cake

5 cups

Microbake Chocolate Cake Gluten Free

4½ cups gluten free

Microbake Chocolate Cake Vegan

5 cups

Brownies Fudgy

2 cups

Brownies Cakey

2½ cups

Brownies Gluten Free

1½ cups gluten free

Easy Chocolate Cookies

5½ cups

Mix In

Prep

Cook

1½ cups milk 2 eggs ½ cup vegetable oil

Whisk together wet ingredients, and stir into master mix until smooth.

Pour wet into dry mix and mix to combine. Pour into greased Stack Cooker 3-Qt. Casserole with Cone

Microwave 70% power 12 –15 minutes (see separate recipe card).

1½ cups milk 3 eggs ½ cup vegetable oil

Whisk together wet ingredients, and stir into master mix until smooth.

Pour into greased Stack Cooker 3-Qt. Casserole with Cone.

Microwave 70% power 12 –15 minutes (see separate recipe card).

1½ cup nondairy milk 2 tbsp. white vinegar 2 tsp baking soda ½ cup vegetable oil

Whisk together white vinegar and baking soda. Make a well in center of dry ingredients; add milk, oil and white vinegar mixture; whisk until smooth. Pour into greased Stack Cooker 3-Qt. Casserole with Cone.

Microwave 70% power 12 –15 minutes (see separate recipe card).

Microwave chocolate chips and butter on high power 1 minute and 30 seconds, stir to melt completely. Pour melted chocolate into medium bowl. Add eggs and mix until completely incorporated. Add master mix 1 cup at a time, until batter is smooth. Pour into greased UltraPro Square Pan.

Microwave 70% power 12 –15 minutes (see separate recipe card).

Microwave chocolate chips and butter on high power 1 minute and 30 seconds, stir to melt completely. Pour melted chocolate into medium bowl. Add eggs and mix until completely incorporated. Add master mix 1 cup at a time until batter is smooth. Pour into greased UltraPro Square Pan.

Microwave 70% power 12 –15 minutes (see separate recipe card).

1 cup chocolate chips 1 stick unsalted butter 2 eggs

Microwave chocolate chips and butter on high power 1 minute and 30 seconds, stir to melt completely. Pour melted chocolate into medium bowl. Add eggs and mix until completely incorporated. Add master mix and stir until smooth. Pour into greased UltraPro Square Pan

Microwave 70% power 12 –15 minutes (see separate recipe card).

2 sticks unsalted butter ½ cup brown sugar 2 eggs

In a medium bowl, mix butter and sugar until light and creamy. Add eggs one at a time until well combined. Add master mix, one cup at a time.

Dough will be very thick. Form into 2" balls and place on baking sheet lined with Silicone Wonder Mat.

Bake at 350° F/175° C 10-12 minutes

1 cup chocolate chips 1 stick unsalted butter 2 eggs

1 cup chocolate chips 1 stick unsalted butter 2 eggs

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Cookie Master Mix

Gluten Free Cookie Master Mix

12 cups all-purpose flour 4 cups granulated sugar 2 tsp. salt 2 tsp. cardamom

12 cups gluten-free flour (xanthan gum already in the flour mix) 4 cups granulated sugar 2 tsp. salt 2 tsp. cardamom

Mix together all ingredients and store in the Modular Mates rectangular 3 container.

Always thoroughly shake the container again before using. The mix should last about six months (because of the included baking powder)

Mix together all ingredients and store in the Modular Mates rectangular 3 container. Always thoroughly shake the container again before using. The mix should last about six months (because of the included baking powder)

Recipe

Cookies

Master Mix

4 cups

Mix In 1 cup unsalted butter, softened 2 large eggs ½ Tbsp. flavored extract, your choice

Prep Preheat oven to 325F. In medium bowl add butter, eggs, extract and mix well. Add 4 cups of dry master cookie mix and combine until cookie dough forms.

Roll out dough to ¼” thick and cut using desired cookie cutters. Place Silicone Baking Sheet with Rim on baking sheet and arrange cookies.

Cook Bake for 12-14 minutes.

Let cool for 2 minutes and serve. *If decorating cookies with glaze, allow them to cool completely before decorating.

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Pancake Master Mix

Gluten Free Pancake Master Mix

6 cups all-purpose flour 2 cup granulated sugar 4 tsp. baking powder 2 tsp. table salt

4 cups gluten-free flour mix (xanthum gum included in mix) 1 cup granulated sugar 5 tsp. baking powder 1 tsp. table salt

Mix together all ingredients and store in the Modular Mates Square 2 container. Always thoroughly shake the container again before using. The mix should last about six months (because of the included baking powder)

Mix together all ingredients and store in the Modular Mates Square 2 container. Always thoroughly shake the container again before using. The mix should last about six months (because of the included baking powder)

Recipe

Master Mix

Pancakes

1½ cups

1 cup milk (any type) 1 egg

Stir wet ingredients into master mix until smooth.

Pancakes Gluten Free

1½ cups Gluten free

1 cup milk (any type) 1 egg 1 tsp. vanilla extract

Stir wet ingredients into master mix until smooth.

Pancakes Vegan

1½ cups

1 cup nondairy milk 2 tbsp. vegetable oil

Stir wet ingredients into master mix until smooth.

Waffles

2 cups

1 cup milk (any type) ¼ cup vegetable oil or melted unsalted butter

Stir wet ingredients into master mix until smooth.

Waffles Gluten Free

2 cups Gluten free

2 cups milk (any type) ¼ cup vegetable oil 1 tsp. vanilla extract

Stir wet ingredients into master mix until smooth.

Waffles Vegan

2 cups

1 cup nondairy milk ¼ cup vegetable oil

Stir wet ingredients into master mix until smooth.

Biscuits

2 cups

½ cup milk (2% or whole) 1 stick cold unsalted butter ½ cup all-purpose flour

Mix In

Prep

Stir extra flour into master mix. Cut cold butter into flour mixture until crumbly and butter is in pea-sized pieces. Whisk in milk until thick batter forms. Drop biscuits, ½ cup dough at a time, onto baking sheet lined with Silicone Wonder Mat.

Cook

Heat Chef Series Nonstick Griddle Pan over medium heat.

Pour batter into pan and heat until air bubbles have formed in batter. Flip and cook until golden brown and cooked through.

Grease waffle iron.

Follow waffle iron directions.

Bake at 400° F/200° C 12–15 minutes or until golden brown and cooked through.

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Ingredients

Biscuits

½ cup all-purpose flour 2 cups Pancake Master Mix (see separate recipe card) ½ cup cold unsalted butter ½ cup milk (2% or whole)

Directions 1. Preheat oven to 400° F/200° C. 2. In a Thatsa Bowl add pancake master mix from the Modular Mates Container, add flour and stir to combine.

3. Cut cold butter into flour mixture until batter is crumbly and butter is in pea-sized pieces.

4. Whisk in milk until thick batter forms.

5. Drop biscuits, ½ cup dough at a time, onto baking sheet lined with Silicone Baking Sheet with Rim. 6. Bake 12–15 minutes or until golden brown and cooked through.

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Ingredients

C offee Cake

1 egg ⅔ cup water 3 cups Happy Baker Master Mix (see separate recipe card) ½ cup granulated sugar Topping ½ cup brown sugar 3 tbsp. unsalted butter, melted ½ tsp. ground cinnamon ¼ cup chopped nuts and/or raisins Directions 1. Preheat oven to 375°F/190° C. 2. Using the SuperSonic Chopper Extra with paddle whisk attachment, blend water and egg, add Happy Baker master mix from the Modular Mates Container and pull cord to thoroughly blend.

3. Pour batter into 2 Qt. Square Ultrapro Pan. 4. In small bowl, combine topping ingredients and layer over cake batter.

5. Bake cake for 25-30 minutes.

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Ingredients

Easy Chocolate Cookies

2 sticks unsalted butter, softened (1 cup) ½ cup brown sugar 2 eggs 5½ cups Chocolate Cake Master Mix (see separate recipe card) 1½ cups chocolate chips

Directions 1. Preheat oven to 350° F/175° C. 2. In a medium bowl, mix butter and sugar until light and creamy.

Add eggs one at a time until well combined.

3. Add master mix from the Modular Mates Container, one cup at a time. Add chocolate chips, if desired. Dough will be very thick.

Form into 2" balls and place on baking sheet lined with Silicone Baking Sheet with Rim. 4. Bake 10–12 minutes.

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Ingredients

Fudgy Brownies

1 cup chocolate chips 1 stick unsalted butter (½ cup) 2 eggs 2 cups Chocolate Cake Master Mix (see separate recipe card)

Directions 1. Preheat oven to 350° F/175° C. 2. Microwave chocolate chips and butter on high power 1 minute and 30 seconds, stir to melt completely. Pour melted chocolate into medium bowl.

3. Add eggs and stir until completely incorporated. Add master mix from the Modular Mates Container, 1 cup at a time, until batter is smooth.

4. Pour into greased 2 Qt. UltraPro Square Pan. 5. Bake 25–30 minutes or until knife comes out clean.

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Ingredients

Gingerbread

1 egg ½ cup water ½ cup molasses 2 cups Happy Baker Master Mix (see separate recipe card) ¼ cup granulated sugar ½ tsp. ground cinnamon ½ tsp. ginger ½ tsp. ground cloves

Directions 1. Preheat oven to 350° F/175° C. 2. Using the SuperSonic Chopper Extra fitted with paddle whisk attachment, blend water, egg and molasses, pull cord to thoroughly blend. Add master mix from the Modular Mates Container and the rest of the dry ingredients, pull cord to thoroughly blend.

3. Pour into the 2 Qt. UltraPro Square Pan and bake for 35-40 minutes

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Ingredients

Granola,

5 minute

¼ cup light brown sugar 2 Tbsp. apple juice 2 tsp. ground cinnamon or Cinnamon-Vanilla seasoning ⅛ tsp. coarse kosher salt 2 cups old fashioned oats

Directions 1. Combine brown sugar, apple juice, seasoning blend and salt in 3 Qt. Stack Cooker Casserole.

2. Cover and microwave on high power 1 minute. Stir.

3. Add oats to sugar mixture and stir until oats are thoroughly coated.

4. Microwave uncovered on high power 3 minutes, making sure to stop and stir every 30–60 seconds.

5. Allow granola to cool completely before enjoying. To speed up cooling, spread granola out on parchment paper or a baking sheet.

Granola will continue to crisp up as it cools. If granola doesn’t feel crunchy after cooling, microwave another 30 seconds.

6. Store 3–5 days in Modular Mates Oval 1 Container. Serve over yogurt, with fruit, if desired.

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Ingredients

Granola,

C lassic Trail Mix

Granola ¼ cup light brown sugar 2 Tbsp. apple juice 2 tsp. ground cinnamon or Cinnamon-Vanilla seasoning ⅛ tsp. coarse kosher salt 2 cups old fashioned oats

2 cups Granola 1 cup candy coated chocolate candies 1 cup peanuts 1 cup raisins

Directions 1. Combine brown sugar, apple juice, seasoning blend and salt in 3-Qt. Stack Cooker Casserole.

2. Cover and microwave on high power 1 minute. Stir.

3. Add oats to sugar mixture and stir until oats are thoroughly coated.

4. Microwave uncovered on high power 3 minutes, making sure to stop and stir every 30–60 seconds.

5. Allow granola to cool completely before enjoying. To speed up cooling, spread granola out on parchment paper or a baking sheet.

Granola will continue to crisp up as it cools. If granola doesn’t feel crunchy after cooling, microwave another 30 seconds.

6. Add candy coated chocolate candies, peanuts and raisins.

7. Store 3–5 days in Modular Mates Oval 1 Container. Serve over yogurt, with fruit, if desired.

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Ingredients

Granola,

Health Nut Trail Mix

Granola ¼ cup light brown sugar 2 Tbsp. apple juice 2 tsp. ground cinnamon or Cinnamon-Vanilla seasoning ⅛ tsp. coarse kosher salt 2 cups old fashioned oats

2 cups Granola 1 (8.25-oz.) container salted mixed nuts (cashews, pecans, almonds) 1 cup dried cranberries ½ cup pumpkin seeds, roasted and salted

Directions 1. Combine brown sugar, apple juice, seasoning blend and salt in 3 Qt. Stack Cooker Casserole.

2. Cover and microwave on high power 1 minute. Stir.

3. Add oats to sugar mixture and stir until oats are thoroughly coated.

4. Microwave uncovered on high power 3 minutes, making sure to stop and stir every 30–60 seconds.

5. Allow granola to cool completely before enjoying. To speed up cooling, spread granola out on parchment paper or a baking sheet.

Granola will continue to crisp up as it cools. If granola doesn’t feel crunchy after cooling, microwave another 30 seconds.

6. Add mixed nuts, cranberries and pumpkin seeds.

7. Store 3–5 days in Modular Mates Oval 1 Container. Serve over yogurt, with fruit, if desired.

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Ingredients

Homemade Strawberry Shortcake

1½ cup Happy Baker Master Mix (see separate recipe card) ½ cup granulated sugar ½ cup reduced-fat (2%) milk ½ stick + ½ tbsp. unsalted butter, softened 1 tsp. vanilla extract 1 egg

Topping 1½ cups heavy whipping cream 2 tbsp. granulated sugar 1 tsp. vanilla extract 1 lb. whole strawberries, hulled and sliced or quartered

Directions 1. If baking, preheat oven to 350° F/175° C. 2. In medium bowl, add Happy Baker master mix from the Modular Mates Container, sugar, milk, ½ stick butter, vanilla and egg, whisk toegether.

3. Use remaining butter to grease the 2 Qt. UltraPro Square Pan and add batter to pan.

4. Bake 25 minutes OR microwave at 70% power 8 minutes.

5. Combine heavy cream, sugar and vanilla in the SuperSonic Chopper Extra, cover with SuperSonic Chopper Extra Whip Accessory and turn handle until stiff peaks form.

6. Serve cake topped with whipped cream and strawberries.

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Ingredients

MickoBake Chocolate Cake

1½ cups milk (any type) 2 eggs ½ cup vegetable oil 5 cups Chocolate Cake Master Mix (see separate recipe card)

Vegan Ganache ¼ cup coconut milk 1 cup chocolate chips

Ganache ½ cup heavy cream 1 cup chocolate chips Directions 1. Whisk together milk, eggs and oil, and stir into master mix until smooth.

2. Pour into greased 3 Qt. Stack Cooker Casserole with Cone.

3. Microwave 70% power 12–15 minutes.

4. Microwave heavy cream on high power 1 minute. Pour chocolate chips into cream, let sit 2 minutes. Stir until thick ganache forms.

5. Top cake with ganache.

Vegan Ganache: Microwave coconut milk on high power 1 minute.

Pour chocolate chips into cream, let sit 2 minutes. Stir until thick ganache forms.

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Ingredients

Mix & Drop Chocolate Chip Cookies

3 cups Happy Baker Master Mix (see separate recipe card) 1 cup granulated sugar ½ cup pecans, chopped ½ cup semisweet chocolate chips 1 egg 1 tsp. vanilla extract ⅓ cup water

Directions 1. Preheat oven to 375° F/190° C. 2. In medium bowl, combine master mix from the Modular Mates Container and remaining ingredients, mix together until stiff dough forms.

3. Drop 1 tbsp. dough at a time roughly 2" apart on baking sheets lined with Silicone Baking Sheet wit Rim. 4. Bake 10–12 minutes until edges are golden brown. Remove from cookie sheet to cooling rack and cool completely.

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Ingredients

Pancakes

With Fresh Strawberry Syrup

1 egg 1¼ cups water 1 tbsp. granulated sugar 3 cups Happy Baker Master Mix (see separate recipe card) Strawberry Syrup 1 lb. strawberries, stemmed ¾ cup granulated sugar 2 tbsp. maple syrup or corn syrup ½ lemon, juiced Directions 1. Preheat Chef Series 12" Nonstick Griddle over medium heat. In the SuperSonic Chopper Extra with paddle whisk attachment, add egg and water, sugar and master mix from the Modular Mates Container. Cover and pull cord until blended.

2. Ladle ¼ cup batter onto hot griddle. Cook until bubbles begin to set around the edges of the pancake and the griddle-side is golden.

Gently flip pancakes and continue cooking 1-2 minutes more.

Remove from griddle and serve warm.

3. Place strawberries in the SuperSonic Chopper Extra with blade attachment, cover and pull cord 8-10 times until pureed.

4. Place puree in 1 Qt. Micro Pitcher and add remaining ingredients.

Microwave at 50% power 9-10 minutes until boiling, monitoring during last few minutes to prevent syrup from boiling over. Serve warm and refrigerate any remainder for up to 5 days; warm before serving.

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Ingredients

Trail Mix

½ cup dried fruit ½ cup coconut flakes ½ cup chocolate chips ½ cup sunflower seeds ½ cup pumpkin seeds 1 cup pretzels

Directions 1. Mix all ingredients into Modular Mates.

2. Scoop into Snack Cups for an on-the-go snacks.

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Ingredients

Waffles

1 cup milk ¼ cup vegetable oil or melted unsalted butter 2 cups Pancake Master Mix (see separate recipe card) Gluten Free 1 cup milk ¼ cup vegetable oil or melted unsalted butter

2 cups gluten free Pancake Master Mix (see separate recipe card) Vegan 1 cup nondairy milk ¼ cup vegetable oil 2 cups Pancake Master Mix (see separate recipe card)

Directions 1. Add milk and oil to the master mix from the Modular Mates Container, and mix until smooth.

2. Grease waffle iron.

3. Follow waffle iron directions.

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