CW RESOURCES, INC.
RIVER VALLEY PRODUCTS
140 Production Court
New Britain, CT 06051
rvp@cwresources.org

Phone 888-773-3005
860-893-0333

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Breakfast Recipes

COOKED CEREAL

Add one quarter to one half Cup liquefied INDM to each Cup of cereal before cooking.

“Nuts About” Almond Pancake Mix Recipe

3 Cups dry INDM
2 1/2 Cups All-Purpose Flour
1 Cup Whole Wheat Flour
1 Cup Almonds, finely ground
2/3 Cup Baking Powder
1/2 Cup Sugar
1 Tbsp Salt

In a large bowl, stir all ingredients together until well blended. Store in a resealable plastic bag until ready to use. Makes about 7 1/2 Cups pancake mix, enough for 3 batches of pancakes.

To make pancakes: In a medium bowl, combine 2 1/2 Cups pancake mix, 1 1/4 cups water, 1 egg, and 2 Tbsp vegetable oil. Stir just until moistened. Heat a greased griddle over medium heat. Pour about 1/4 cup batter onto griddle and cook until top of pancake is full of bubbles and underside is golden brown. Flip pancake and cook until side is golden brown. Makes about 1 dozen 5-inch pancakes

Note: for blueberry pancakes substitute 1 cup of fresh or frozen blueberries for the almonds.
Alternate substitution: chocolate chips.

Bulk Pancake Mix

12 Cup sifted flour
4 Cup dry INDM
3/4 Cup baking powder
3/4 Cup sugar
2 Tbsp salt

Mix all ingredients together well and store in air tight container in a dry place until ready to use.
This is enough mix to make approx. 80 pancakes.
To Make Pancakes: (makes 8-4 inch size)
1 ½ Cup Pancake Mix
1 Cup water
1 egg
2 Tbsp cooking oil
Mix and pour on greased hot griddle.
When bubbles form on top and bottom is brown flip over
and brown the other side. Top with your favorite topping.

Apple Cinnamon Muffins

1 1/2 Cup all purpose flour
1/2 Cup dry INDM
1/3 Cup granulated sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 egg
1/2 Cup water
1 Cup peeled, finely chopped apple
1/4 Cup melted butter
1/3 Cup chopped nuts
1/4 Cup firmly packed brown sugar

Combine flour, dry INDM, granulated sugar, baking powder, 1/2 tsp cinnamon, and salt in a large bowl. Beat egg with water. Stir in apple and butter. Add all at once to flour mixture, stir just until moistened (batter will be very stiff). Fill 12 buttered muffin Cups 2/3 full. Combine nuts, brown sugar, and remaining 1/2 tsp of cinnamon. Sprinkle over each muffin. Bake in moderate oven at 375 degrees 15-20 minutes. Remove from pan immediately. Serve warm.