Baking mix recipes
We’re all looking for easy ways to cut time and the grocery bill while preparing tasty, nutritious meals. Using mixes is one great way to do this.
Saving time and money is a priority for one-income families. We’re all looking for easy ways to cut time and the grocery bill while preparing tasty, nutritious meals. Using mixes is one great way to do this.
It takes considerable time to measure and sift dry ingredients separately for each baking. Using a ‘Master Mix’ streamlines your baking since you do the measuring and sifting for several bakings at the same time. You can plan to do this when you are less rushed.
The final mixing, whether it is a cake or quick bread, is so easy you can pan to bake just enough to be eaten fresh. Using prepared mixes can save as much as 3/4 of your final preparation time.
Using store-bought mixes can be costly. Using a homemade ‘Master
Mix’ will not only produce more tender and better flavored baking products than most commercial mixes, but will save you money as well.
In making homemade mixes, using general purpose enriched flour, double acting baking powder, and solid vegetable shortening will probably produce the best results.
Below you will find the ‘Master Mix’ for Biscuits, pancakes, quickbreads and muffins with a few recipes to use. Happy Baking!
The Master Mix
9 Cups flour 1/4 cup sugar
2-1/3 cups powdered milk 1 tablespoon salt
1/3 cup baking powder 2 cups shortening
1. In a large pan, stir the dry milk, baking powder, sugar, and salt into the flour; mix thoroughly.
2. Cut the shortening into the dry ingredients until the MIX is the consisency of corn meal.
3. Place the mix in a covered glass or plastic container and keep in a cool, dry place. In warm weather the MIX shuld be refregerated. Use within a month.
4. To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.
BISCUITS
3 cups MASTER MIX 1/2 cup water (about)
1. To the Master Mix, add the water all at once, tossing the MIX lightly with a fork and forming a soft dough which can be turned onto a flourd board.
2. Knead tghe dough sllightly and then roll or pat the dough to 1/2 inch thickness.
3. Cut with biscuit cutter and place on a greased cookie sheet.
4. Bake at 450 degrees for 10-12 minutes.
5. Serve with butter. Makes 10 large or 15 medium biscuits.
PANCAKES
2 cups MASTER MIX 1 egg
1-2/3 cups milk
Beat ingredients together with rotary beater until smooth. Grease
griddle, if necessary. Using a 1/4 cup measuring cup, pour mix onto
griddle. Turn pancakes when buubbles appear and before they break. Makes about 18 four-inch pancakes. For thinner pancakes, add more milk; for thicker pancakes, add more MASTER MIX.
MUFFINS
3 Cups MASTER MIX 1 egg
1/3 cup sugar 3/4 cup water
1. Add the sugar to the MIX and stir with a fork until well mixed.
2. Combine the egg and water and add all at once to the MIX. Stir until the dry ingredients are just moistened – about 25 strokes.
3. Fill greased muffin tins about 2/3 full and bake 18-20 minutes in a 400 degree F. oven. Makes 12 medium muffins.
Variations:
Banana Muffins – add 1 cup mashed very ripe banana after the egg mixture.
Apple Muffins – add 1 large apples, pared and chopped with the egg mixture and 1/2 tsp. ground cinnamon with the flour. Sprinkle tops with brown sugar before baking.
Blueberry Muffins – add 3/4 cup frozen blueberries(thawed and well drained) with the egg mixture.
Date-Nut Muffins – add 1/2 cup cut-up pitted dates and 1/3 cup chopped nuts with the egg mixture.
