Master Mix For Quick Breads Lrg Quantity Food

MASTER BAKING MIX

Master Baking Mix image

I always keep this versatile baking mix handy so I can whip up a sweet treat for unexpected guests. -Ruby Love, Deer Island, Oregon

Provided by Taste of Home

Time 15m

Yield 14-1/2 cups.

Number Of Ingredients 6

Ingredients

8 cups all-purpose flour
2 cups nonfat dry milk powder
1/3 cup baking powder
1/4 cup sugar
1 tablespoon salt
2 cups shortening

Steps:

In a large bowl, combine the flour, milk powder, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Store in airtight container in a cool, dry place or freeze for up to 6 months., Master Baking Mix may be used to prepare the following recipes: Fruit Cobbler, Blueberry Quick Bread and Yellow Cake.

Nutrition Facts :

THE MASTER MIX (HOMEMADE BISQUICK SUBSTITUTE)

The Master Mix (Homemade Bisquick Substitute) image

This recipe is in response to a discussion on the boards about Bisquick. Bisquick is apparently not available in the country where the originator of the thread lives. I prefer to use this in recipes that call for 'Bisquick' rather than purchase it, myself. If stored in the freezer, this will keep for several months. I hope you find this as handy as I do, since I could never keep 'Bisquick' on hand before. If I recall correctly, I think this came from one of my Make a Mix Cookery cookbooks.

Provided by Cindy Lynn

Categories Quick Breads

Time 23m

Yield 10-12 cups, 12 serving(s)

Number Of Ingredients 6

Ingredients

9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 tablespoon salt
1/3 cup baking powder
2 cups shortening

Steps:

In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.
Place the mix in a covered glass or plastic container and keep in a cool, dry place.
In warm weather the MIX should be refrigerated.
Use within a month.
To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.

QUICK BREAD MIX

Quick Bread Mix image

Looking for a speedy breakfast or take-along treat for the office? "This mix is so convenient to have on hand to bake a batch of moist tropical muffins or a loaf of nutty banana bread," informs Doris Barb of El Dorado, Kansas.

Provided by Taste of Home

Time 40m

Yield 1 loaf (16 slices each).

Number Of Ingredients 17

Ingredients

10 cups all-purpose flour
1/3 cup baking powder
1/4 cup sugar
1 tablespoon salt
2 cups shortening
ADDITIONAL INGREDIENTS FOR MUFFINS:
1/4 cup sugar
1-1/2 teaspoons grated orange zest
1 large egg
1 can (8 ounces) crushed pineapple, undrained
1/4 cup whole milk
ADDITIONAL INGREDIENTS FOR BREAD)
1 package (8 ounces) cream cheese, softened
1 cup sugar
2 large eggs
3/4 cup mashed ripe banana (about 1 banana)
1/2 cup chopped pecans

Steps:

In a large bowl, combine the dry ingredients. Cut in shortening until crumbly. Store in an airtight container in a cool, dry place or in the freezer for up to 6 months. Yield: about 7 batches of muffins and about 5 batches of bread (13 cups total)., To prepare muffins: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a bowl, combine 1-3/4 cups quick bread mix, sugar and orange zest. In a small bowl, combine the egg, pineapple and milk; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 8 muffins. , To prepare bread: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, beat cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in banana. Stir in 2-1/4 cups quick bread mix and pecans just until moistened. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.

Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 253mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

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