|
Master Mixes
& Quick Mixes
Recipes using Quick Mixes
Back to Good Things
and Recipes
| Master Mix
~ Quick Mix |
Hot Roll Mix |
| Cookie Crumb
Crust Mix |
Bread Maker
Mix in a Jar |
Master Mix or Quick Mix
(like Bisquick)
81/2 C. Unbleached Flour
1 Tblsp. Salt
1Tsp. Baking soda
2 Tblsp. Baking Powder
3 Tsp. Cream of Tartar
1 1/2 Cups Instant non fat Dry Milk
2 1/4 C. Shortening
In a large bowl, sift together all dry ingredients.
Blend well. With a pastry blender or two large forks or knives, cut in shortening, until
mixture resembles coarse cornmeal. Store in large airtight container. Label (date) and
store in a dry cool place. Please use within 2 months. 13 cups of mix. If you are able,
double this, as it will ‘go’ quickly.... Especially in a larger family. A
variation: try substituting buttermilk powder for the dry milk.
Here's a variation:
MASTER MIX / Quick Mix
(another variation)
9 c. sifted all-purpose flour
1/3 c. baking powder
1 Tbsp. salt
2 tsp. cream of tartar
4 Tbsp. sugar
1 c. nonfat dry milk
2 c. shortening which does not require refrigeration
Sift together 3 times the flour, baking powder, salt,
cream of tartar, sugar and dry milk. Cut in shortening with pastry blender or 2 knives
until mixture looks like coarse corn meal. Store in covered container at room temperature.
Makes 13 cups mix. Note: To measure the Master Mix, pile it lightly into cup and level off
with spatula.
Hot Roll Mix
20 Cups (5 lbs.) Flour
1 1/4 Cups Sugar
5 Tsp. Salt
1 Cup Powdered Milk
Sift all Together and store in an airtight
container (look for the recipe for Cream Cheese Swirls in Recipes Using Quick Mixes!
Bread Maker Mix in a Jar
3 cups Flour
2 tablespoons Sugar
1 tablespoon Dry Milk
1 1/2 teaspoons Salt
2 1/2 teaspoons yeast -- (regular or fast)
1 1/4 cups warm water
1 tablespoon Vegetable Oil
Mix first set of ingredients (except yeast) until evenly
distributed. Place inside a one quart jar, then place yeast in an
extra small zip baggie and place in top of jar before screwing lid on.
When ready to bake bread, place the second set of ingredients into the
bottom of the bread pan of your bread maker. Place dry ingredients on
top of wet ingredients, reserving yeast for last (or follow directions of
your bread maker manufacturer if the order needs to be different). Select
"White, Crust Color (light), Large, (rapid if using fast acting yeast), Delay option
if desired, and Start"
Recipe By : Real Food for Real People
~~~~~~~~~~~~~~~~~~ @>--;--- ~~~~~~~~~~~~~~~~~~
And then a simple way to have crusts ready to make pies out of
all the
fruits or berries that are available each season. It's a master mix
recipe that you can make in large quantities if you like.
COOKIE CRUMB CRUST MIX
6 C all-purpose flour
1-1/2 C brown
sugar, firmly packed
1-1/2 C chopped nuts
1 lb butter
or margarine, softened
Preheat oven to 375*F(190*C). In a large bowl, combine flour, nuts,
and brown sugar. Blend well. With a pastry blender, cut in butter or
margarine until mixture resembles cornmeal in texture. Press mixture
firmly into 2 unbuttered, shallow baking pans. Bake about 15 minutes.
Cool. Crumble and put in a large airtight container. Label. Store in a
cool, dry place. Use within 4 weeks. Makes about 10-1/2 cups of Cookie
Crumb Crust Mix.
------------------------------------------------------------------
WHEAT MIX
6 C whole-wheat flour
1 C sugar
3 C all-purpose flour
½ C wheat germ
1-1/2 C instant nonfat dry milk
¼ C baking powder
1 Tbl salt
2 C vegetable shortening
In a large bowl, combine whole-wheat flour, all-purpose flour, dry milk, salt, sugar,
wheat germ and baking powder. Mix well. With a pastry blender, cut in shortening
until evenly distributed. Put in a large airtight container. Label. Store in a cool, dry
place. Use within 10 to 12 weeks. Makes about 14 cups of Wheat Mix.
Wheat Mix
4 cups
whole wheat flour
4 cups
all-purpose flour
1/3 cup
baking powder
4 teaspoons salt
1/2 cup
sugar
2 cups
shortening
1 1/4 cups powdered milk
Put all ingredients in bowl and blend. Store in gallon container in
the
refrigerator.
Go to Recipes Using Quick Mixes
|
