Baked Apple Pudding Cake Mix:
Mix one bag MIX and 3⁄4 cup WATER. Stir with wire whisk until moist. Bake at 350 F for 25 – 30 minutes in a greased 8x8 pan.

OPTIONAL: Serve with Rum Sauce, Caramel Sauce, or frost with Cream Cheese frosting.

Serving Size: 1/3 cup or one 2 1⁄2 inch square. Serves 9

Pumpkin Bundt Cake Mix:
Preheat oven to 350 F. Blend large bag of CAKE MIX with ¾ cup softened butter, 1 cup WATER and one 15 oz can of PUMPKIN. Pour batter into a greased bundt pan and bake for 40 – 50 minutes (30 – 35 minutes for a 9 X 13 inch pan) or until knife inserted in center comes out clean. Cool 5 minutes before turning out of bundt pan. While cake is baking, blend the small packet of FROSTING MIX with 1 ½ Tbsp. softened BUTTER and 3 -4 Tbsp MILK to desired consistency.

Serving Size: Serves 12 – 15

Pecan Pie Bar Mix:
Blend bag of dry MIX and package of pecans in a large mixing bowl. Add ½ cup VEGETABLE OIL, 1 beaten EGG, and 1/3 cup WATER. Stir until thoroughly mixes. (Dough will be very thick. Do not add water). Spread in a greased 9 x 13 inch pan. Bake at 350 F for 25-30 Minutes.

Serving Size: 1 – 9 X 13 pan approx. 24 – 2 inch pieces

Scone Mix:
Preheat oven to 400 F. With pastry knife or blender, combine bag of MIX and ¼ cup softened BUTTER. Add ½ cup WATER. Mix until well blended. Turn onto a well – floured surface and knead gently 2 – 3 times. Shape dough into a 12 inch circle. Cut into 8 pie shaped wedges, or cut into 3 inch circles. Place on a greased cookie sheet. In a small bowl combine; 1 tsp CINNAMON and 1 Tbsp SUGAR. Sprinkle scones with mixture. Bakes scones for 8 – 10 minuets, or until top is lightly browned.

Raspberry Muffin Mix:
Mix 2 ½ cups muffin MIX, ¾ cup WATER, ¼ cup VEGETABLE OIL, and 2 EGGS, Spoon into greased muffin tins or paper muffin cups. Bake at 375 F for 20 – 25 minutes.

OPTIONAL: Combine 4 Tbsp SUGAR, 4 Tbsp FLOUR, 1 tsp CINNAMON. Cut in 2 Tbsp BUTTER with a fork until crumbly. Sprinkle over muffins before baking.

Serving Size: Makes 10 -12 muffins per batch (24 muffins total)

Lehi Pride Pancake Mix:
Mix 2 cups of pancake MIX with 1 1⁄2 cups of water. Stir with a fork until slightly lumpy. Cook on a lightly greased griddle at 365 – 375 F

Serving Size: Makes 12 – 16 pancakes per batch. Approximately 48 per 2lb bag.

Baked Apple Pudding Cake Mix:
Sugar, Flour, Dried Apples (Low Moisture Apples, Sugar, Fructose, Cinnamon, Malic Acid, and Sodium Sulfite as preservatives), Soybean Oil, Dried Whole Egg, Corn Syrup Solids, Honey, Salt, Baking Soda, Cinnamon, Nutmeg, Natural and Artificial Flavorings.

Pumpkin Bundt Cake Mix:
Enriched Bleached Flour (Wheat Flour, Niacin Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean and/or Cottonseed Oil, Whole Egg, Leavening (Sodium Bicarbonate), Spices, Dried Pumpkin, Salt.

Frosting ingredients:
Powdered Sugar, Whip Topping Mix (partially hydrogenated coconut or palm kernel oil, sucrose, propylene glycol monostearate, corn syrup solids, sodium caseinate, monoglycerides, dipotassium phosphate), Natural and Artificial Flavor.

Pecan Pie Bar Mix:
Sugar, Enriched Bleached Flour (Wheat Flour, Niacin Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Pecans, Eggs, Salt, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate), Natural Flavor.

Scone Mix:
Enriched Bleached Flour (Wheat Flour, Niacin Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cranberries, Partially Hydrogenated Soybean Oil, Buttermilk Powder, Orange Peel, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate), Salt, Natural and Artificial Flavoring.

Raspberry Muffin Mix:
Enriched Bleached Flour (Wheat Flour, Niacin Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Raspberry Nuggets ( Sugar, Dextrose, Partially Hydrogenated Soybean Oil, Fructose, Raspberry Powder, Citric Acid, Maltodextrin, Cellulose Gum, Red 40, Blue 2, and Natural Flavor), Partially Hydrogenated Soybean Oil and Cottonseed Oils, Modified Corn Starch, Nonfat Dry Milk, Soy Oil, Leavening (Sodium Aluminum Phosphate, Sodium Bicarbonate), Salt, Dough Conditioner ( Sodium Stearyl Lactylate), Natural and Artificial Flavors, Cellulose, Pectin, Soy Lecithin Mono and Diglycerides.

Lehi Pride Pancake Mix:
Bleached Enriched Flour ( Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Whole Wheat Flour, Wheat Starch, Sugar, Soy Flour, Canola and/or Soybean Oil, Leavening (sodium bicarbonate, sodium acid phosphate, monocalcium phosphate), Dextrose, Buttermilk Powder, Modified Corn Starch, Salt, Egg.

Marionberry Syrup:
Marionberry Puree, Sugar, Water, Xantham Gum, Citric Acid.

Mountain Berry Jam:
Fruit (Strawberries, Raspberries, Blackberries, Blueberries), Sugar, Fruit Pectin, Citric Acid.

Pumpkin Bundt Cake Mix:
Contains wheat, milk and egg ingredients.

Pecan Pie Bar Mix:
Contains wheat and egg. Made on equipment that also makes products containing milk.

Scone Mix:
Wheat and milk ingredients. Made on equipment that also makes products containing eggs.

Raspberry Muffin Mix:
Contains wheat, soy, milk and egg ingredients.

Lehi Pride Pancake Mix:
Contains wheat and egg. Made on equipment that also makes products containing milk.