My Master Mix 13 Cup Batch Food

MY MASTER MIX TACO SEASONING

Steps:

• 1. Combine all ingredients. Mix well. Store in a container with a tight-fitting lid in a cool, dry place for up to about 6 months.
• 2. Makes about 1/2 cup. The large batch makes approximately 3 1/2 cups and fills up a cleaned prego jar. 2 tablespoons of this mix is the equivalent of one (1.25 oz. envelope of purchased mix)
• 3. To use: Use in place a an envelope of purchased seasoning.
• 4. Or use to flavor ground beef. Combine 2 tablespoons seasoning mixture with 1 pound cooked and drained ground beef and 3/4 cup of water. Bring to a boil, then reduce heat and simmer for 15 minutes.

MY MASTER MIX (13-CUP BATCH)

Steps:

• Measure all ingredients accurately.
• Stir the flour, dry milk, salt,baking powder, cream of tartar and sugar together until well blended.
• Cut in the shortening with a pastry blender or rub with your hands until it is evenly distributed and the mixture resembles coarse meal.
• Store this mix in an air tight container such as glass jars, or in plastic or metal containers.
• Be careful not to pack the mix. Tighten the lids and store at room temperature in a dark place.
• Label and date the container. This mix keeps 4 weeks at room temperatures.
• Freeze for longer storage - up to a year.
• For recipes using this mix, please see my other My Master Mix recipes.

ALL-STAR MUFFIN MIX

Steps:

• In a large bowl, whisk first 6 ingredients until well blended. Store in airtight containers in a cool, dry place or in the freezer up to 6 months. Yield: 4 batches (11 cups mix)., To prepare plain muffins: Preheat oven to 400°. Whisk together egg, milk and melted butter. Add 2-3/4 cups muffin mix, stirring just until moistened. Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. , For Blueberry Muffins: Prepare muffins as directed, folding 1 cup fresh or frozen blueberries into prepared batter. , For Rhubarb-Orange Muffins: Prepare muffins as directed, adding 1/3 cup orange marmalade to egg mixture and folding 3/4 cup diced fresh or frozen rhubarb into prepared batter., For Banana Muffins: Prepare muffins as directed, adding 1 cup mashed ripe bananas to egg mixture. , For Cranberry-Pecan Muffins: Prepare muffins as directed, tossing 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped pecans and 3 tablespoons sugar with muffin mix before adding to egg mixture. , For Apricot-Cherry Muffins: Prepare muffins as directed, tossing 1/2 cup each chopped dried apricots and dried cherries with muffin mix before adding to egg mixture. , For Cappuccino Muffins: Prepare muffins as directed, tossing 1 cup miniature semisweet chocolate chips and 2 teaspoons instant coffee granules with muffin mix before adding to egg mixture. , For Carrot-Raisin Muffins: Prepare muffins as directed, tossing 3/4 cup shredded carrots and 1/3 cup golden raisins with muffin mix before adding to egg mixture. , For Apple-Cheese Muffins: Prepare muffins as directed, tossing 1/2 cup each shredded peeled apple and shredded Colby-Monterey Jack cheese with muffin mix before adding to egg mixture.

HOMEMADE BAKING MIX

Steps:

• Whisk together sugar, baking powder, salt, and flour. Stir in butter.

MASTER MIX FOR BISCUITS

Steps:

• Stir dry ingredients.
• Cut in shortening until mixture resembles cornmeal.
• Measure 3 cups into each freezer bag.
• Freeze.
• To make up biscuits:.
• 3 cups basic mix.
• 3/4 cup cold water.
• Blend well. Knead 10 strokes. Cut into biscuits and bake 450 10 minites.

BISQUICK SUBSTITUTE - SMALL PORTION

Steps:

• Mix dry ingredients together in a small bowl.
• Cut in shortening using a pastry blender.
• Makes 1 cup Bisquick equivalent.

THE MASTER MIX (HOMEMADE BISQUICK SUBSTITUTE)

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.