Anyone use TJ's Multigrain baking mix to make "impossible pie"?
The last time I made impossible ham and swiss pie (similar to this http://www.bettycrocker.com/recipes/i...), I decided to try TJ's multigrain baking mix.
It looked beautiful when I took it out, but it was thick and pasty and seemed uncooked--even though a knife came out clean. I put it back in for another 10-15 minutes and it seemed better, but the entire time eating it (over several days), I wondered if this thicker/pastier texture was okay or not.
Want to make another one, but have no idea what I could do differently to achieve success this time. These ladies make a veggie version, but the baking time and temp are the same as the original recipe: http://mealmakeovermoms.com/kitchen/2...