My Master Mix Food
MASTER BAKING MIX
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
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)
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
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.
MY MASTER MIX
This is Purdue's Master Mix, enriched with whole dried milk. Use 5 lbs. of flour and 2 pounds of shortening - no need to use measuring cups! Substitute whole wheat (pastry) flour for up to half of the all-purpose flour, if desired.
Provided by Lise in Indiana
Categories Breads
Time 10m
Yield 29 cups
Number Of Ingredients 7
Steps:
- Measure/weigh 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 your hands until it is evenly distributed and the mixture resembles coarse meal.
- Makes about 29 cups of mix.
- 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.
Nutrition Facts : Calories 635.7, Fat 32.1, SaturatedFat 10.1, Cholesterol 10.7, Sodium 1258.6, Carbohydrate 75.3, Fiber 2.3, Sugar 7.9, Protein 11.8
MY MASTER MIX (13-CUP BATCH)
This is Purdue's Master Mix, enriched with whole dried milk. Ive posted the large batch as well, but not all households are as big (or hungry) as mine. Substitute whole wheat (pastry) flour for up to half of the all-purpose flour, if desired. To use the large batch recipe, see recipe #360070
Provided by Lise in Indiana
Categories Breads
Time 10m
Yield 13 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 661, Fat 35, SaturatedFat 10.9, Cholesterol 9.6, Sodium 1021.5, Carbohydrate 75.2, Fiber 2.4, Sugar 7.9, Protein 11.5
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