Dee Posted April 7, 2003 Share Posted April 7, 2003 Bis-Quick-Mix Use this homemade mix in any recipe calling for Bisquick or other commercial baking mixes. 8 cups flour 1 1/4 cups nonfat dry milk powder 1/4 cup baking powder 1 tablespoon salt 2 cups shortening Combine flour, milk, baking powder, and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place. Bran Muffin Mix 2 c. Bran Buds (cold cereal) 2 c. boiling water 2 1/2 c. sugar 1 c. oil 4 eggs 5 c. flour 5 tsp. soda 1/2 tsp salt 4 c. All Bran 1 pound raisins 1 quart buttermilk Combine boiling water and Bran Buds. Set aside. Mix together the sugar and oil and eggs. Add dry ingredients to the buttermilk & egg mixture. Add All Bran, cooled Bran Buds, and raisins. Mix well and store in a covered glass or plastic 1 gallon container. Bake in muffin tins for 20 mintes in a 400 degree oven. Can be stored in refrigerator for several months. Use as needed for hot muffins. Cornmeal Mix Keep this mix on hand for quick and easy cornbread, corn muffins and more. 4 cups unbleached all-purpose flour 1 tablespoon salt 3/4 cup sugar 1/4 cup baking Powder 1 cup vegetable shortening 4 1/2 cups cornmeal In a large bowl, combine flour, salt, sugar and baking powder. Stir to blend well. With a pastry blender, cut in shortening until evenly distributed. Add cornmeal and mix well. Put in a large airtight container. Label as Mix and store in a cool, dry, place. Use within 12 weeks. Yield: about 10 1/2 cups Homemade Cornmeal Mix. Corn Muffins 2 1/2 cups Cornmeal Mix 1 egg 1 1/4 cups milk Preheat oven to 425 degrees. Butter a muffin pan. Put cornmeal mix in a medium bowl. Combine egg and milk in a small bowl. Add all at once to cornmeal mix. Blend. Fill prepared muffin pans 2/3 full. Bake 15 to 20 minutes, until golden brown. Yield: 12 muffins Pancake Mix 1 cup flour 1/3 cup dry milk 1/2 teaspoon salt 1 1/2 teaspoon baking powder Mix above ingredients together, and store in a zippered bag until ready to use. When ready to use, add in mixing bowl: 1 1/4 cup water 3 tablespoons oil Heat up lightly greased skillet. Pour in about 1/4 cup of batter for each pancake. Brown on both sides. Cocoa Mix 1/4 c.cocoa powder 1 c. sugar 7 c. dry milk Mix ingredients together in a quart jar. Put 4 tbsp. hot cocoa mix in a cup and pour in boiling water. Stir and cool slightly. Roll Mix This basic mix can be used in all sorts of rolls and breads. 20 cups (5 pounds) unbleached flour or all-purpose flour 1 1/4 cups sugar 4 teaspoons salt 1 cup instant nonfat dry milk Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6-8 months. Yield: about 22 cups Homemade Hot Roll Mix. Pan Rolls 1 tablespoon active dry yeast 1 1/2 cups lukewarm water 2 eggs, beaten 1/2 cup vegetable oil or melted margarine 5 to 6 cups Hot Roll Mix In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups Hot Roll Mix. Blend well. Add additional Hot Roll Mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Grease a 13" x 9" baking pan or two 9-inch, round pans. Punch down dough. Divide dough into 24 to 30 balls of equal size. Place balls in prepared pans. Cover and let rise again until doubled in bulk, about 30 - 40 minutes. Preheat oven to 375 degrees. Bake 20 to 25 minutes, until golden brown. Yield: 24 - 30 rolls. Homemade Cake Mix 8 cups all-purpose flour 5 cups sugar 1/4 cup baking powder 1 tablespoon salt 2 cups solid shortening (that does not require refrigeration) In a large bowl stir together the flour, sugar, baking powder, and salt. With pastry blender, cut in shortening until mixture resembles very fine crumbs. Divide mix into 5 equal portions (about 19 oz. or 3-1/2 cups each). Place in airtight containers; label. Store in a cool, dry place up to 6 weeks. Yield: 17-1/2 cups (5 portions) mix. Yellow Cake: 1/5 recipe Basic Cake Mix 3/4 cups milk 2 eggs 1 teaspoon vanilla Preheat oven to 350 degrees. Grease and lightly flour two 8 x 1-1/2 inch round cake pans. Set aside. In mixer bowl, combine the Basic Cake Mix and the milk. Beat at low speed of electric mixer till moistened. Beat 1 minute at medium speed. Add eggs and vanilla. Beat 2 minutes at medium speed. Spread batter evenly in prepared pans. Bake for about 20 minutes or till wooden pick inserted near center comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans; cool thoroughly on wire rack. Frost as desired. Yield: 12 servings. Buttermilk Pancake Mix 2 cups buttermilk powder 8 cups all-purpose flour 1/2 cup granulated sugar 8 teaspoons baking powder 4 teaspoons baking soda 2 teaspoons salt Sift the ingredients together well. Store in a container with a tight-fitting lid. Use within 6 months. Yield: 10 cups of mix. Buttermilk Pancakes: 1 egg, beaten 2 tablespoons vegetable oil 1 cup water, or more as needed. 1 1/2 cups Buttermilk Pancake Mix In a medium bowl, combine egg, oil, and 1 cup water. With a wire whisk, stir in Pancake Mix until blended. Let stand 5 minutes. Stir in additional water for a thinner batter. Lightly oil and preheat griddle. Pour about 1/3 cup batter onto hot griddle for each pancake. Cook until edge is dry and bubbles form. Turn with a wide spatula. Cook 35 to 45 seconds longer until browned on both sides. Repeat with remaining batter. Yield: about 10 four-inch pancakes. Brownie Mix 6 cups flour 4 teaspoons baking powder 4 teaspoons salt 8 cups sugar 8 oz unsweetened cocoa 2 cups vegetable shortening Mix dry ingredients well, cut in shortening until evenly distributed. Put in airtight container, store in cool dry place. Use within 10-12 weeks. Yield: about 17 cups Homemade Brownie Mix. Brownies 2 eggs beaten 1 teaspoon vanilla 2 1/2 cups Brownie Mix 1/2 cup chopped nuts Preheat oven to 350 degrees. Grease an 8 inch square pan. Mix all ingredients together well. Spread in prepared pan. Bake 30-35 minutes. Yield: 9 brownies. Pie Crust Mix 12 1/2 cups all-purpose flour 2 tablespoons salt 5 cups vegetable shortening Combine flour and salt in a large bowl and blend well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container and label as Flaky Pie Crust Mix. Store in a cool, dry place and use within 10 to 12 weeks. Yield: about 16 cups mix, enough for 6 double pie crusts or 12 single pie crusts. Yield: about 10 cups Flaky Pie Crust: 2 1/2 cups Flaky Pie Crust Mix 1/4 cup ice water 1 large egg, Beaten 1 tablespoon white vinegar Crumble Flaky Pie Crust Mix, if frozen. Put mix in a medium bowl. In a small bowl, combine ice water, egg and vinegar. Sprinkle one spoonful of the water mixture at a time over the flaky pie crust mix and toss with a fork until dough barely clings together in the bowl. Roll out dough to desired thickness between 2 sheets of lightly floured wax paper. Place dough in 9-inch pie plate without stretching. Flute edges. If filling recipe calls for a baked pie crust, preheat oven to 425 degrees. Bake 10 to 15 minutes, until very lightly browned. Cool. Fill and bake according to directions for filling MAKE YOUR OWN CAKE MIX 6 C. all-purpose flour 3 T. baking powder 1 1/2 C. Crisco 4 C. granulated sugar 2 tsp. salt In large bowl combine flour, sugar, baking powder and salt. With pastry blender, cut in shortening until mixture resembles cornmeal. Store in airtight container in cool, dry place. Use within a month if possible. It does keep well if stored for a longer period of time. This is a great alternative to packaged mixes which often contain preservatives Plain Cake 2 C. Make Your Own Cake Mix 1 tsp. vanilla extract 1 egg, slightly beaten 1/2 C. milk Stir ingredients for plain cake until well blended. Pour into 8-inch square pan. Bake at 350 degrees F for 25 to 30 minutes. For a 9 x 13-inch pan or layer cakes, double ingredients. Pecan-Glazed Cake 2 C. Make Your Own Cake Mix 2 tsp. vanilla extract, divided 1/4 C. butter or margarine, softened 1/4 C. brown sugar 3/4 C. chopped pecans 1 egg, slightly beaten 1/2 C. plus 1 T. milk 1 T. all-purpose flour Stir together cake mix, egg, 1 teaspoon vanilla and 1/2 cup milk. Bake in an 8-inch square pan at 350 degrees F for 25 to 30 minutes. Meanwhile in small bowl, mix well butter, sugar, flour, 1 teaspoon vanilla and 1 tablespoon milk. Fold in pecans. Remove cake from oven and spread butter mixture over cake. Return to oven and bake until bubbly. Chocolate Cake 2 C. Make Your Own Cake Mix 1 egg, slightly beaten 3/4 C. ice water 1/4 C. cocoa powder 1 tsp. vanilla extract Confectioners' sugar (optional) Stir cake mix and cocoa together. Add egg, water and vanilla extract. Pour into an 8-inch square pan. Bake at 350 degrees F for 25 to 30 minutes. Dust top with confectioners' sugar, if desired. Chocolate Chip and Nut Cake 2 C. Make Your Own Cake Mix 1/2 C. milk 1/3 C. chocolate chips 1/3 C. chopped nuts 1 egg, slightly beaten 1 tsp. vanilla extract Stir together all ingredients, except chips and nuts. Spread in an 8-inch square pan. Sprinkle with chips and nuts. Bake at 350 degrees F for 25 to 30 minutes. MASTER MUFFIN MIX 5 C. unbleached all-purpose flour 1 C. nonfat dry milk powder 2 C. sugar 3 T. baking powder 2 tsp. salt Pour all the ingredients into a large zipper-style plastic bag. Seal top and shake well until mixed. Stores in refrigerator for 2 months. Makes 8 cups mix. Any-Flavor Yogurt Mini Muffins 1 egg 1 T. vegetable oil 1 (8 oz.) carton yogurt, any flavor 1/4 C. jam or jelly, same or complimentary flavor 2 tsp. vanilla or almond extract 1 3/4 C. Master Muffin Mix Preheat oven to 375ºF. In a 2-quart or larger mixing bowl, whisk the egg. Add all the ingredients except Master Muffin Mix and whisk well. Add Master Muffin Mix and whisk until just combined. Spray 2 mini muffin tins with vegetable oil cooking spray. Use a cookie dough scoop or tablespoon to fill mini muffin tins three-quarters full. Bake for 11 to 13 minutes until tops just begin to brown and muffin springs back when touched. Do not overbake. Serve at once. (These muffins are best eaten warm.) Freeze any leftover muffins for best quality. If you like a moister muffin and aren't worried about calories, increase the oil to 1/4 cup. Makes 24 muffins. Lemon Poppy Seed Muffins 1 egg 1/4 C. vegetable oil 1 (4 oz.) snack cup lemon or vanilla pudding 1/2 C. milk 1 T. poppy seeds 2 tsp. lemon extract 2 C. Master Muffin Mix Preheat oven to 375ºF. In a 2-quart or larger mixing bowl, whisk the egg. Whisk in the oil, pudding and milk. Stir in poppy seeds and lemon and almond extracts. Add Master Muffin Mix and stir until just combined. Spray 2 mini muffin tins with vegetable oil cooking spray. Use a cookie dough scoop or tablespoon to fill mini muffin tins three-quarters full. Bake for 11 to 13 minutes until tops just begin to brown and muffin springs back when touched. Do not overbake. Serve at once. Makes 24 muffins. MALTED HOT COCOA MIX 1 (25.6 oz.) box nonfat dry milk powder 6 C. miniature marshmallows 1 (16 oz.) container instant chocolate milk mix 1 (13 oz.) jar malted milk powder 1 C. sifted confectioners' sugar 1 (6 oz.) jar powdered nondairy creamer 1/2 tsp. salt In large bowl, combine all ingredients and stir until well blended. Store in an airtight container. Keep in a cool place. Makes about 20 cups or 10 gifts. To serve: In mug, pour 6 ounces of hot water over 1/3 cup cocoa mix, and stir until well blended. MEXICAN BEAN SOUP MIX 3/4 C. each dried pinto and red kidney beans Flavor Packet 2 T. dried onion flakes 2 T. dried parsley flakes 1 T. chili powder 2 tsp. ground cumin 1 tsp. dried oregano 6 chicken bouillon cubes 1/2 C. uncooked white rice 1 C. small-cut pasta Put beans in a 1-quart jar with lid. Put flavor packet ingredients in a sandwich-size plastic bag. Seal bag with tie or ribbon. Do the same with the rice and pasta. Place in jar with beans. Type or print neatly the Cooking Directions on a small card, punch a hole in the corner, and attach with a ribbon to the jar. Cooking Directions Rinse and pick over beans. Put into a 4- to 5-quart heavy pot with 4 cups water. Bring to a boil, cover and remove from heat. Let sit 1 hour. Drain beans and return to pot. Add 8 cups water and contents of flavor packet. Bring to a boil, reduce heat, cover and simmer 1 hour or until beans are firm-tender (time will vary depending on age of beans). Stir in rice and bring to a simmer. Cover and simmer 15 minutes. Uncover, stir in pasta and 1/2 cup water. Simmer 10 minutes or until pasta is tender. MOCHA COCOA BEVERAGE MIX 2 2/3 C. nonfat dry milk 3/4 C. instant cocoa mix 1/2 C. instant coffee 1/4 C. powdered nondairy creamer 1/4 C. confectioners’ sugar Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder. To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste NOODLES MIX 1 C. instant nonfat dry milk 2 T. grated Romano or Parmesan Cheese 1/3 C. dried minced onion 1 T. garlic powder 1/2 tsp. salt 1/2 tsp. white pepper Combine ingredients and store in an airtight container. This will keep for 4 months on the shelf. To use, combine 1/4 cup Noodles Mix with 2 tablespoons melted butter and 1/4 cup milk. Toss with pasta. For variety, add 1/4 cup grated Cheddar cheese in place of the Parmesan cheese for a different taste ONION DIP MIX 1/4 C. dried onions 1 T. sugar 1 T. beef or chicken soup base or 2 bouillon cubes Re-crisp dried onions and granulate in a blender. Powder the bouillon cubes with onion. To use, mix Onion Dip Mix with 1 cup sour cream or desired chip base and let stand in the refrigerator for at least 2 hours. ONION SOUP MIX 2 C. powdered milk 3/4 C. cornstarch 1/4 C. beef bouillon crystals 2 T. dried onion flakes 1 tsp. dried basil leaves, crushed Mix and store in an airtight container in refrigerator. To prepare for cooking, mix 1/3 cup dry Onion Soup Mix with 1 1/2 cups water. Cook and stir until thickened. ONION-RICE MIX 2 C. uncooked rice 1 envelope onion soup mix 1 tsp. parsley flakes 1/2 tsp. salt Mix all ingredients; divide in half and store in tightly-closed plastic bags or jars with about 1 cup plus 3 tablespoons mix in each. To cook, combine Onion-Rice Mix, 2 cups cold water and 1 tablespoon butter or margarine in heavy saucepan. Bring to a boil over high heat; cover tightly and cook over very low heat for 14 minutes, or until liquid is absorbed. Each packet makes 4 to 6 servings. PIECRUST MIX 12 C. flour 5 C. shortening 2 T. salt Sift flour and salt together twice. Cut in shortening with a pastry blender until crumbs are coarse and granular. Store in a cool place until ready to use. For a 2-crust pie, use 2 1/2 cups of Piecrust Mix and 5 to 7 tablespoons water. For a 1-crust pie, use 1 1/2 cups of Piecrust Mix and 2 to 3 tablespoons water. Stir water into Piecrust Mix with a fork until pastry holds together. Roll out on lightly floured surface. fit into pie pan and bake as directed in recipe. For 1-crust pie shell, prick sides and bottom of crust. Bake in a preheated 450ºF oven for about 10 minutes or until golden. PUDDING MIX 1 1/2 C. sugar 2 1/2 C. nonfat dry milk 1 1/4 C. flour 1/2 tsp. salt Stir the ingredients together until well mixed. Store in tightly-covered container in a cool place. One recipe makes enough mix for 24 servings. Chocolate Pudding Mix Add 3/4 cup cocoa powder to other ingredients before stirring. Caramel Pudding Mix Substitute 1 1/2 cups brown sugar, packed, for granulated sugar. To make pudding: 1 1/4 C. vanilla, chocolate or caramel Pudding Mix 2 1/2 C. warm water 1 T. butter or margarine 1 egg, beaten 3/4 tsp. vanilla extract Combine Pudding Mix with the water in saucepan. Place over low heat and cook until thickened, stirring constantly. Cover and cook 10 minutes longer. Add the fat. Remove from heat and beat half of the hot mixture into the egg. Blend slowly into the remaining hot mixture. Cook over low heat 1 minute longer. Remove from heat and stir in vanilla extract. Makes 6 servings. RANCH DRESSING MIX 15 saltine crackers 1 C. dry parsley 1/2 C. dry onions 2 T. thyme 1/2 tsp. garlic salt 1/2 tsp. onion salt 1/2 tsp. garlic powder 1/2 tsp. onion powder Whirl in blender until crumbs are very small. Store in an airtight container. It will keep for 1 year. To use, whisk together 1 cup mayonnaise, 1 cup buttermilk and 1 tablespoon Ranch Dressing Mix RANCH-STYLE SALAD DRESSING MIX 2 T. salt 2 tsp. MSG 2 tsp. dry parsley flakes 1 tsp. garlic powder 1 tsp. pepper 1/2 tsp. onion powder Place all ingredients in a jar. Cover and shake well. Store in cupboard. Makes enough for 8 cups of dressing. To use, combine scant 3 teaspoons of Ranch-Style Salad Dressing Mix with 1 cup mayonnaise and 1 cup buttermilk. Mix well. Chill. Makes 2 cups. SEASONED COATING MIX 2 C. fine dry bread crumbs 2 T. onion powder 1 T. salt 2 tsp. poultry seasoning 1/2 tsp. garlic powder 1/2 tsp. paprika 1/2 tsp. thyme, crushed 1/8 tsp. cayenne pepper Mix and store in a tightly-covered container until needed. Makes 2 1/2 cups mix. SHAKE 'EM UP ITALIAN MIX 1 lb. chicken pieces, pork chops, beef cubes 1 C. bread crumbs 1/2 C. grated Romano or Parmesan cheese 1/4 C. chopped parsley 2 T. oregano 1 T. garlic powder 1 tsp. salt 1/2 tsp. pepper Preheat oven to 400ºF. Gently beat 1/2 cup milk and 1 egg together in a bowl. Wash and pat dry with paper toweling. Fill a bag with 1 cup of the coating mix. Dip each piece of meat into the milk-egg mixture and then drop a piece of meat into the bag and shake. Let pieces dry thoroughly before baking. Place meat on a shallow, lightly greased baking dish and bake for one hour or until very tender when tested with a fork. SHAKE 'EM UP MIX FOR CHICKEN 1 C. bread crumbs 1/2 C. flour 2 tsp. onion powder or dried minced onion 2 tsp. dried minced celery 2 tsp. poultry seasoning 1 tsp. garlic powder 1 tsp. paprika 1/2 tsp. cayenne 1/2 tsp. salt 1/2 tsp. pepper Mix all ingredients and store in an airtight container. The mix will keep on the shelf for up to 4 months in dry weather. If weather is hot or humid, keep the mix in the freezer for up to 12 months. To use, preheat oven to 375ºF. Gently beat 1/2 cup milk and 1 egg together in a bowl. Cut chicken into serving-size pieces. Wash and pat dry with paper toweling. Fill a bag with 1 cup of the coating mix. Dip each piece of chicken into the milk-egg mixture and then drop a piece of chicken into the bag and shake. Let pieces dry thoroughly before baking. Place chicken on a shallow, lightly greased baking dish and bake for one hour or until very tender when tested with a fork. SHAKE 'EM UP MIX FOR PORK CHOPS 1 C. bread crumbs 1 C. flour 4 tsp. dried minced onion 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. sage 4 pork chops 1 apple, sliced (optional) Preheat oven to 400ºF. Mix crumbs, flour and seasonings in a bowl. Press pork chops into the coating and pat the coating into the chops. Arrange coated chops in an oiled, shallow baking dish and alternate slices of apple (if desired) between the chops. Bake covered for 40 minutes; uncover and bake another 15 minutes. SHAKE 'EM UP MIX FOR RIBS 2 to 3 lb. ribs 2 tsp. vegetable oil 1 C. bread crumbs 1 C. flour 1/4 C. dried minced onion 2 T. parsley 1 tsp. salt 1/2 tsp. poultry seasoning 1/2 tsp. garlic powder 1/2 tsp. paprika 1/2 tsp. pepper 1 tsp. Tabasco 1 C. tomato juice Preheat oven to 425ºF. Cut ribs into 2-inch pieces and brush them with a teaspoon or two of vegetable oil. Combine crumbs, flour and spices in a paper bag; add ribs and shake them in the seasonings. Spread the ribs in a greased baking dish and sprinkle the Tabasco sauce on top. Bake uncovered for 45 minutes. Baste the ribs once or twice while baking and cover the baking dish with aluminum foil if the ribs are browning too quickly. Make a sauce from the cooking liquid by adding the tomato juice right after you remove the ribs from the pan. SHAKE IT AND BAKE IT 1 C. flour 1 C. cornmeal 2 tsp. salt 1 tsp. garlic powder 1/4 tsp. black pepper 1/4 tsp. red pepper Mix ingredients in a large bowl or bag. If desired, dip meat in beaten egg and milk mixture, or just dampen with water. Roll fish, pork, or chicken pieces in coating mix. Place in shallow pan and bake at 350ºF until done, about 1 hour. Will coat 7 pounds of meat. Store mix in airtight container. For fish: Add a little dill weed. For pork: Add a little sage. For chicken: Add a little tarragon. SOUP MIX 14 oz. dry split peas 12 oz. barley 1 1/2 C. rice 14 oz. ring-type macaroni 12 oz. lentils 4 C. dried onions Combine ingredients and store in jars. To make soup, boil 2 quarts water. Add 1 1/3 cups dry Soup Mix. Salt to taste. Add 1 pound ground beef or leftovers, pieces of meat, celery, carrots. Simmer for 1 1/4 hours or pressure cook for 20 minutes. SPAGHETTI SAUCE MIX 1/4 C. celery salt 1 T. dried basil 1 T. oregano 1 T. dried parsley 1 T. garlic powder 1 T. salt 1 T. sugar 1 T. pepper Combine ingredients and store in an airtight container. Shake before using. Mix will keep on the shelf for up to 6 months. To use, combine 1/4 cup mix with 1 (8 ounce) can tomatoes or tomato sauce. Simmer, covered, for 30 minutes. You may also combine mix with 1 cup of sour cream for a quick dip. SPANISH RICE MIX 1/4 C. green bell pepper flakes 2 tsp. salt 2 tsp. parsley flakes 1/2 tsp. dried basil 2 C. rice Mix all ingredients; divide in half and store in tightly-closed plastic bags or jars with about 1 cup plus 3 tablespoons mix in each. To cook, combine one portion Spanish Rice Mix, 2 cups cold water and 1 tablespoon butter or margarine in a heavy saucepan. Bring to a boil over high heat; cover tightly and cook over very low heat for 14 minutes or until liquid is absorbed. Each packet makes 4 to 6 servings. VANILLA PUDDING MIX 3 C. instant nonfat dry milk 4 C. sugar 1 tsp. salt 3 C. cornstarch 1 vanilla bean Mix the milk, sugar, salt and cornstarch until the ingredients are well blended. Cut the vanilla bean into several large pieces and stir them into the mix, seeds and all. Store mix in an airtight container. To use, stir the mix in the canister before measuring out 1/2 cup mix into a saucepan. Add 2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a boil. Continue stirring for 1 minute, remove from heat, and pour into individual serving dishes. Pudding will thicken further as it cools. For a richer pudding, cook as directed and, after taking pudding off heat, stir in 1 egg lightly beaten with 1/2 teaspoon nutmeg, 1/2 teaspoon vanilla extract and 1 tablespoon sweet butter. Cover and let sit for a minute or two, uncover and stir, and then pour into the individual serving dishes. WHOLE WHEAT BAKING MIX 4 C. flour 4 C. wheat flour 1/4 C. baking powder 2 tsp. salt 1 1/2 C. nonfat dry milk 1 3/4 C. shortening Stir dry ingredients together until well mixed. Cut in the shortening until well blended. Place in a glass jar. Keep tightly closed in a cool place. Use the mix within a month. Makes about 10 cups. Whole Wheat Bread Beat 1 egg slightly with 1 1/4 cups water in a large bowl. Stir in 4 1/2 cups Whole Wheat Baking Mix just until dry ingredients are moistened. Turn into a greased 9 x 5-inch loaf pan and bake at 350ºF for 50 minutes, or until a skewer inserted in center comes out clean. Let stand in pan on wire rack about 5 minutes; loosen sides with spatula and turn, right side up, on rack. Cool thoroughly before slicing. Whole Wheat Muffins Prepare batter as for Whole Wheat Bread. Spoon into greased medium-size muffin cups, filling two-thirds full. Bake in a preheated 400ºF oven for 15 to 20 minutes. Makes 18. Whole Wheat Pancakes Beat 1 egg slightly with 1 cup water in a bowl. Stir in 21/4 cups Whole Wheat Baking Mix just until dry ingredients are moistened. Drop by mixing spoonfuls onto a well-greased griddle and bake over medium heat until browned on both sides and done. Turn carefully because cakes are tender. Makes about 15 (3-inch) pancakes. Whole Wheat Coffeecake Beat 1 egg slightly with 1/2 cup water in a bowl; stir in 2 1/4 cups Whole Wheat Baking Mix and 1/2 cup raisins just until dry ingredients are moistened. Spread evenly in a greased 13 x 9-inch baking pan. Sprinkle with crumb topping and bake in a preheated 400ºF oven about 25 minutes. Cut into squares. Eat warm. WHITE SAUCE MIX 2 C. instant nonfat dry milk 1 C. flour 1 1/2 tsp. salt 1 C. butter, margarine or shortening In a large bowl mix well dry milk, flour and salt. With pastry blender or 2 knives cut in butter until mixture resembles fine crumbs. Store in an airtight container. If using butter, store in the refrigerator. If using margarine or shortening, will keep on the shelf in dry weather for up to 6 months. White Sauce In a small saucepan combine 1/2 cup White Sauce Mix, 1 cup water, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir over low heat until smooth and hot. Makes about 1 1/2 cups. Cheese Sauce Add 3/4 cup shredded cheese after White Sauce thickens. Curry Sauce Add 1 teaspoon curry powder to thickened White Sauce. Alfredo Sauce Make White Sauce from White Sauce Mix. To every 1/2 cup White Sauce add 2 to 4 cloves garlic, pressed, 1/2 cup grated Parmesan or Romano cheese and 1 cup light cream. To cooked and drained hot pasta, add Alfredo Sauce ingredients, one by one, mixing and tossing well after each addition. Serve immediately. Mac and Cheese Combine 1/2 cup White Sauce Mix, 1/2 cup grated Cheddar cheese and 1 cup milk. Pour over hot, drained, elbow macaroni. Toss well. LEMON MIX 2 1/2 C. presweetened powdered lemonade mix 1 C. plus 2 T. cornstarch 1 1/4 C. sugar 1 tsp. salt Mix well. Store in an airtight container. Label and store in cool, dry place. Use within 6 to 8 months. Makes 4 cups. Hot Lemon Sauce Combine 1 cup water and 1/4 cup Lemon Mix in a small saucepan. Bring to a boil, stirring constantly. Remove from heat. Add 2 tablespoons butter. Serve warm over gingerbread, pound cake, apple pie or other desserts. Luscious Lemon Pie In a large saucepan combine 1 1/4 cups Lemon Mix, 1/2 cup water and 3 egg yolks. Mix until smooth. Add 2 more cups water. Cook over medium heat until thick and bubbly; stir constantly. Remove from heat. Add 2 tablespoons butter. Cover and let cool for 5 minutes. Stir and pour into baked pie crust. Cover and refrigerate for 3 hours. Top with whipped cream or meringue. INSTANT CHICKEN RICE MIX 2 C. instant rice 2 tsp. chicken bouillon 2 tsp. onion flakes 2 tsp. dried green bell pepper 1 T. parsley flakes 1 tsp. turmeric 1/2 tsp. salt Store in airtight bags or container. Cook following directions on rice package and serving sizes. HUSH PUPPY MIX 1 1/2 C. yellow corn meal 3/4 C. all-purpose flour 3 T. dried minced onion 1 tsp. baking powder 1 tsp. sugar 1 tsp. salt 1/2 tsp. baking soda 1/4 tsp. ground red pepper In a large bowl, combine all ingredients and mix well. Store in a resealable plastic bag or jar. Makes 2 1/4 cups mix. To serve: In a deep skillet, heat 1 1/2 inches of vegetable oil to 350ºF. In a medium bowl, combine mix with 1 1/2 cups buttermilk and 1 beaten egg. Stir until well blended. Drop mixture by spoonfuls into hot oil. Fry until golden brown and thoroughly cooked through. Drain on paper towels and serve. HOT ROLL MIX This basic mix can be used in all sorts of rolls and breads. 20 C. (5 lb.) unbleached flour or all-purpose flour 1 1/4 C. sugar 4 tsp. salt 1 C. instant nonfat dry milk Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6 to 8 months. Yields about 22 cups Homemade Hot Roll Mix. Pan Rolls 1 T. active dry yeast 1 1/2 C. lukewarm water 2 eggs, beaten 1/2 C. vegetable oil or melted margarine 5 to 6 C. Hot Roll Mix In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups Hot Roll Mix. Blend well. Add additional Hot Roll Mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Grease a 13 x 9-inch baking pan or two 9-inch, round pans. Punch down dough. Divide dough into 24 to 30 balls of equal size. Place balls in prepared pans. Cover and let rise again until doubled in bulk, about 30 to 40 minutes. Preheat oven to 375 degrees. Bake 20 to 25 minutes, until golden brown. Yields 24 to 30 rolls. HOMEMADE OATMEAL COOKIE MIX 4 C. sifted all-purpose flour 2 tsp. baking soda 2 tsp. salt 2 C. granulated sugar 1 C. firmly packed brown sugar 2 C. shortening, softened 4 C. Quaker Oats, Quick or Old- Fashioned (uncooked) Sift flour, soda and salt together. Mix in sugars. Cut in shortening until mixture resembles fine crumbs. Stir in oats, mixing thoroughly. Store in covered container at room temperature. Makes 13 cups mix. Vanilla Drops Combine 3 cups mix, 1 egg, 1/4 cup milk and 1 teaspoon vanilla extract. Mix well. Drop by teaspoons onto greased cookie sheets. Bake in preheated oven at 375°F for 12 to 15 minutes. Makes two dozen cookies. Note: 1/2 cup chopped nuts, raisins or semi-sweet chocolate pieces can be added to batter. Bake as directed. Chocolate Rounds Combine 2 cups mix, 2 squares unsweetened chocolate (melted), 1/4 cup hot water and 1 teaspoon vanilla extract. Mix well. Shape into balls 1 inch in diameter and roll in chopped nutmeats. Bake on greased cookie sheets at 350°F for 12 to 15 minutes. Makes 2 dozen. Lemon Tumbles Mix 2 cups mix, 1/4 cup dark corn syrup, 1 egg, 1 teaspoon vanilla extract, 1/2 cup chopped nutmeats and grated rind of one lemon together thoroughly. Drop by teaspoons onto greased cookie sheets. Bake at 375°F for 12 to 15 minutes. Cool. Swirl powdered sugar frosting atop each cookie. Makes 2 dozen. Toffee Bars Mix thoroughly 2 cups mix, 1/3 cup dark corn syrup and 1 teaspoon vanilla for cookie base. Press into a well greased 8-inch square pan. Bake in a very hot oven (450°F) for 8 to 10 minutes. Flatten edges. Cool and refrigerate several hours. Loosen edges with knife. Invert pan and tap sharply several times until candy drops out. Spread 1/2 cup melted chocolate chips over top of candy and sprinkle with 1/4 cup chopped nutmeats. Chill. Cut in squares. Store in refrigerator. Makes 3 dozen. HERB RICE MIX 1 C. uncooked rice 2 beef bouillon cubes 1/2 tsp. salt 1/2 tsp. rosemary 1/2 tsp. dried marjoram 1/2 tsp. dried thyme 1 tsp. dried scallion flakes Store in airtight bags or container. To use, add Herb Rice Mix to 2 cups cold water and 1 tablespoon butter in a heavy saucepan. When mixture boils, stir once with fork; reduce heat to medium-low. Cover tightly and simmer 12 to 14 minutes, or until all liquid is absorbed. Serves 4. GROUND BEEF MASTER MIX 5 T. butter 5 lb. ground beef 2 1/2 C. chopped onions 1 C. chopped green pepper 5 C. chopped celery 5 cans tomato soup, undiluted 5 (15 oz.) cans tomato sauce 5 tsp. salt 1/2 tsp. black pepper Melt butter over low heat in 8-quart skillet or roaster. Crumble beef into container and increase heat. When red color disappears, add onions, green pepper and celery. Cook just until vegetables are tender. Add soup, tomato sauce, salt and pepper. Cover and bake in oven for 1/2 hour, stirring occasionally. Cool and divide into 5 freezer containers. May be thawed and used for a variety of family meals (chili, beefaroni, pizza, spaghetti, sloppy Joes and Spanish rice). GINGERBREAD MIX 8 C. sifted flour 4 tsp. baking soda 2 tsp. baking powder 2 T. ginger 2 tsp. cinnamon 2 tsp. salt Sift above ingredients and cut in 1 1/2 cups shortening. Store in a cool place. To use, to two cups Gingerbread Mix, add 3/4 cup molasses, 3/8 cup buttermilk or sour milk and 1 beaten egg. Mix well. Bake in a greased pan at 375ºF for 25 to 30 minutes. CORNMEAL MIX 4 C. flour 4 C. cornmeal 1 1/2 C. nonfat dry milk 2/3 C. sugar (optional) 1/4 C. baking powder 2 tsp. salt 1 1/2 C. shortening Sift dry ingredients together until well mixed. Cut in fat until well blended. Place in a glass jar. Keep tightly closed in a cool place. Mixture will keep for 1 to 6 months on the shelf in dry weather. In hot and humid weather, store in the refrigerator. Cornmeal Muffins Grease 8 medium-size muffin cups. Combine 2-1/4 cups Cornmeal Mix, 2/3 cup water and 1 beaten egg. Stir just enough to moisten dry ingredients. Fill muffin cups 2/3 full. Bake at 425ºF for about 20 minutes. Makes 8. Cornmeal Biscuits Add about 1/2 cup water to 2 cups Cornmeal Mix to make a soft dough. Drop by tablespoonfuls onto a greased baking sheet. Bake at 425ºF for 12 minutes. Makes 12 biscuits. Cornbread Combine 4 1/2 cups Cornmeal Mix, 2 beaten eggs and 1 1/3 cups water. Stir just enough to moisten dry ingredients. Pour into a greased pan, about 8 inches square. Bake at 425ºF for about 25 minutes. Serves 12. Blueberry Cornbread Add 1 cup fresh or partially-thawed frozen blueberries to Cornbread batter and mix gently. Bake as directed. Cheese Cornbread After turning Cornbread batter into pan, sprinkle with shredded Cheddar cheese and sesame seed. Bake as directed. FLAVORED RICE MIXES Onion Rice Mix 4 C. uncooked rice 1 envelope onion soup mix 1/4 C. dried minced onion 1 T. parsley 1/2 tsp. salt Lemon-Dill Rice Mix 4 C. uncooked rice 1/4 C. grated lemon peel 1/4 C. powdered chicken soup base 2 T. dill 1 T. chives 1/2 tsp. salt Vegetable Rice Mix 4 C. uncooked rice 1 envelope vegetable soup mix 2 T. dried minced onion 2 T. dried minced celery 2 T. dried minced bell pepper 1 T. parsley 1 tsp. salt Spanish Rice Mix 4 C. uncooked rice 1/2 C. Mexican seasoning mix 1/2 C. dried corn 2 T. parsley 1 T. basil Herb Rice 4 C. uncooked rice 1/2 C. instant nonfat dry milk 1/4 C. dried minced celery 2 T. parsley 2 T. thyme 1 T. marjoram Combine ingredients specified for each different mix. Store mixes in an airtight container on the shelf for up to 4 months. To use, mix 1 cup of any of the rice mixes with 2 cups of liquid - either water, broth, juice, or a combination. A tablespoon of butter or margarine is a nice addition. Place the rice, liquid and butter on high heat and bring to a rolling boil. Immediately reduce the heat to very low, cover, and simmer for 10 to 15 minutes or until all the liquid is absorbed. COOKIE MIX 5 C. flour 2 C. granulated sugar 1 C. plus 2 T. packed light brown sugar 1 1/2 tsp. salt 1 tsp. baking soda 2 C. vegetable shortening In a large bowl mix well the flour, sugars, salt and baking soda. With a pastry blender or 2 knives cut shortening into flour mixture until mixture resembles coarse crumbs. Store airtight in a cool, dry place. Use within 3 months. Makes about 10 cups. Raisin-Oatmeal Cookies In a large bowl mix well 2 cups Cookie Mix, 2 cups quick oats, 1 cup firmly packed light brown sugar and chopped walnuts. Stir in 2 slightly beaten eggs and 2 teaspoons vanilla extract until well blended. Shape dough in 1-inch balls. Place 1 1/2 inches apart on greased baking sheets. Press flat with bottom of glass dipped in flour. Bake in a preheated 350ºF oven for 10 minutes or until lightly browned. Remove to racks to cool. Makes 66. Spice Cookies In a medium bowl mix well 2 cups Cookie Mix and 1 1/2 teaspoons pumpkin pie spice. Stir in 1 slightly beaten egg, 1/4 cup molasses and 1 teaspoon vanilla extract until well blended. Drop by teaspoonfuls (dip spoon in water to prevent sticking) 2 inches apart on greased baking sheet. Press flat with bottom of glass dipped in granulated sugar (moisten glass to help sugar adhere if necessary). Bake in a preheated 375ºF oven for 8 to 10 minutes or until edges are browned. Remove to racks to cool. Makes 36. Easy Peanut Butter Cookies In a medium bowl mix well 2 cups Cookie Mix and 1/4 cup firmly packed light brown sugar. Stir in 1 slightly beaten egg, 1/2 cup chunky peanut butter and 1 teaspoon vanilla extract until well blended. Shape dough into 1-inch balls. Place 1 1/2 inches apart on greased baking sheet. Press flat with fork tines dipped in water to prevent sticking. Bake in a preheated 375ºF oven for 8 to 10 minutes or until edges are browned. Remove to racks to cool. Makes 40. Fudgy Brownies In a medium bowl mix well 2 cups Cookie Mix, 1 cup granulated sugar and 1/2 cup cocoa powder. Stir in 2 slightly beaten eggs, 2 tablespoons water and 1 teaspoon vanilla extract until well blended. Fold in 1/2 cup chopped walnuts. Spoon into greased 8-inch square baking pan; smooth top. Bake in a preheated 350ºF oven for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on rack. Cut into 2-inch squares. Dust with confectioners' sugar, if desired. Pinwheel Cookies In a medium bowl stir 2 1/2 cups Cookie Mix, 1 slightly beaten egg and 1 1/2 teaspoons vanilla extract until well blended. Divide dough in half. With hands or wooden spoon work 2 tablespoons cocoa powder and 1 teaspoon water into half until well blended. Chill if necessary before rolling out. Roll out each half between 2 sheets lightly floured wax paper to a 12 x 9-inch rectangle. Place chocolate on vanilla. Starting at wide side, roll up tightly; chill for 1 hour. Cut into 1/8-inch slices. Place 1 1/2 inches apart on greased baking sheet. Bake in a preheated 375ºF oven for 8 to 10 minutes or until edges are lightly browned. Remove to racks to cool. Checkerboard Cookies Use Pinwheel Cookies recipe above. Divide chocolate and vanilla halves in half. Shape each to 1/2-inch thick rope with hands, lightly floured if necessary. Place a chocolate and vanilla roll parallel to each other, then a vanilla roll on top of the chocolate and a chocolate roll on top of the vanilla. Press lightly to form a compact roll (if necessary, moisten rolls with water to keep dough together). Wrap rolls airtight. Chill for 1 hour or overnight. Cut into 1/8-inch slices. Bake as directed for Pinwheel Cookies. Chocolate Chip Squares In a large bowl mix well 2 1/3 cups Cookie Mix and 3/4 cup firmly packed brown sugar. Stir in 2 slightly beaten eggs and 1 teaspoon vanilla extract until well blended. Fold in 12 ounces semisweet chocolate chips and 1 cup chopped walnuts. Use a small metal spatula dipped in water to spread mixture in greased and lightly floured 15 x 10-inch jellyroll pan. Bake in a preheated 375ºF oven for 20 minutes or until lightly browned. Cool in pan on rack. Cut into 2-inch squares. CHOCOLATE PUDDING MIX 1 1/2 C. instant nonfat dry milk 5 C. sugar 3 C. cornstarch 1 tsp. salt 2 1/2 C. unsweetened cocoa Mix all ingredients until they are well blended. Store mix in an airtight container. To use, stir the mix in the container before measuring out 2/3 cup of the mix into a saucepan. Add 2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a boil. Continue stirring for 1 minute. Remove from heat and pour into individual serving dishes. Pudding will thicken further as it cools. BUTTERSCOTCH PUDDING MIX 2 C. instant nonfat dry milk 5 C. brown sugar, firmly packed 3 C. cornstarch 1 tsp. salt Mix all ingredients until well blended. Store in an airtight container. To use, stir the mix in the container before measuring out 1/2 cup mix into a saucepan. Add 2 cups milk and 4 tablespoons butter and cook over low heat, stirring, until mixture thickens and comes to a boil. Continue stirring for 1 minute, remove from heat, and pour into individual serving dishes. Pudding will thicken further as it cools. BROWNIE MIX 4 C. sifted flour 4 1/2 C. sugar 1 C. baking cocoa 1 1/2 C. nonfat dry milk 1 1/2 T. baking powder 1 1/2 tsp. salt Sift together all of the above ingredients three times. Store in an airtight container. To use, preheat oven to 350ºF. Combine 1 3/4 cups Brownie Mix, 1/4 cup warm water, 1/4 cup vegetable oil, 1 teaspoon vanilla extract and 1 egg. Beat with electric mixer for 1 minute at medium speed. Stir in 1/4 cup chopped nuts, if desired. Pour into a greased 9-inch square baking pan. Bake for 20 minutes, or until brownies test done. Cool in pan on rack. Cut into 3-inch squares or pie-shaped wedges. BISCUIT MIX 10 C. flour 1/3 C. baking powder 1 T. salt 2 C. solid vegetable shortening Sift dry ingredients together in a large bowl. With two knives, a pastry blender, or food processor, add the shortening in spoonfuls and cut it in until the mixture is the texture of coarse cornmeal. If you are using a food processor, pulse it and watch closely. Keep mix stored in a tightly closed container. It will keep on the shelf for 1 to 6 months in dry weather. In very hot and humid weather, keep the mix in the refrigerator. Easy Dumplings 2 C. Biscuit Mix 2/3 C. milk Beat mix and milk together to form a soft dough. Drop the dough by spoonsful onto the top of stew, soup or chili; the entree must be nearly ready to eat, very hot, and gently simmering. After dropping on the dumpling dough, simmer for 10 minutes, then cover and cook for 10 minutes more. Herb Dumplings 2 C. Biscuit Mix 2/3 C. milk 1 T. chopped fresh herbs (parsley, dill, chives) 1 clove garlic, minced 1 tsp. freshly-ground black pepper Blend ingredients together to form a soft dough. Drop the dough by spoonsful onto the top of stew, soup or chili; the entree must be nearly ready to eat, very hot, and gently simmering. After dropping on the dumpling dough, simmer for 10 minutes, then cover and cook for 10 minutes more. Veggie Dumplings 2 C. Biscuit Mix 2/3 C. milk 1 tsp. freshly ground black pepper 2 T. finely chopped scallion or bell pepper Blend ingredients together to form a soft dough. Drop the dough by spoonsful onto the top of stew, soup or chili; the entree must be nearly ready to eat, very hot, and gently simmering. After dropping on the dumpling dough, simmer for 10 minutes, then cover and cook for 10 minutes more. Everyday Shortcake 2 1/3 C. Biscuit Mix 1/2 C. milk 3 T. butter, melted 1/4 C. sugar Preheat oven to 400ºF. Mix all ingredients, stirring until dough is soft. Knead gently on a floured surface for about 30 seconds. Roll dough 1/2-inch thick and cut into squares or 3-inch rounds. Bake on an ungreased cookie sheet for 10 minutes, or until golden brown. To use, split shortcakes, spoon berries or jam between halves and over the top and finish off with sweetened whipped cream. Streusel Coffee Cake 2 C. Biscuit Mix 1/2 C. sugar 1 egg 2/3 C. milk 1 tsp. vanilla extract Topping 1/2 C. Biscuit Mix 1/2 C. brown sugar, lightly packed 1 tsp. cinnamon 2 T. butter, softened Preheat oven to 350ºF. Combine ingredients for the coffee cake and beat well for 3 minutes with an electric beater, food processor or wire whisk. Pour into a well-greased 9-inch square cake pan. Combine the ingredients for the topping and crumble them on top of the cake batter. Bake for 20 to 25 minutes or until a knife inserted in the middle comes out clean. Pizza 2 C. Biscuit Mix 1/2 C. cold Water 1 C. tomato sauce 1/2 C. shredded mozzarella cheese 1/2 tsp. oregano 1/2 tsp. garlic powder Salt and pepper, to taste Preheat oven to 425ºF. Mix Biscuit Mix and water until soft dough forms. Roll or pat dough into a 12-inch circle or square on an ungreased cookie sheet. Pinch up edge of circle to form a 1/2-inch rim. Spoon tomato sauce over the dough, then the cheese and spices. Bake for 20 to 25 minutes or until crust is golden. Rolled Biscuits 1 C. Biscuit Mix 2/3 C. milk Preheat oven to 400ºF. Combine Biscuit Mix and milk and beat until smooth. If dough feels too sticky, add more mix (up to 1/4 cup). Turn dough out onto a floured surface. Roll dough into a ball to coat with flour, and knead gently about ten times. Roll dough out to 1/2-inch thickness and cut into circles or squares. Place on an ungreased cookie sheet, brush tops with milk to brown, and bake for 8 to 10 minutes. Dropped Biscuits 2 C. Biscuit Mix 1 C. milk Preheat oven to 400ºF. Combine Biscuit Mix and milk and beat until smooth. If dough feels too sticky, add more mix (up to 1/4 cup). Drop by spoonsful onto an ungreased cookie sheet and bake for 8 to 10 minutes. Sugar Biscuits 2 C. Biscuit Mix 2/3 C. milk 1/4 C. cinnamon sugar 2 T. country butter Preheat oven to 400ºF. Combine Biscuit Mix and milk and beat until smooth. If dough feels too sticky, add more mix (up to 1/4 cup). Drop by spoonsful onto an ungreased cookie sheet, brush tops with melted butter, and then dust with Cinnamon Sugar. Bake for 8 to 10 minutes. Seeded Biscuits 2 C. Biscuit Mix 2/3 C. milk 2 T. milk 1/4 C. poppy, sesame or caraway seeds Preheat oven to 400ºF. Combine Biscuit Mix and milk and beat until smooth. If dough feels too sticky, add more mix (up to 1/4 cup). Drop by spoonsful onto an ungreased cookie sheet. Just before baking brush biscuit tops with milk and then dust with seeds. Filled Biscuits 2 C. Biscuit Mix 2/3 C. milk 2 T. country butter, melted 1/2 C. chopped vegetables, tuna or other meat or vegetable filling of your choice Preheat oven to 400ºF. Combine Biscuit Mix and milk and beat until smooth. If dough feels too sticky, add more mix (up to 1/4 cup). Turn dough out onto a floured surface. Roll dough into a ball to coat with flour, and knead gently about ten times. Roll dough out to 1/2-inch thickness and cut into circles or squares. Before baking, brush one biscuit circle or square with melted butter, add a teaspoon of desired filling, top with second biscuit circle, pinch sides, and brush with milk to seal. Continue until all the dough is used. Crepes 2 C. Biscuit Mix 4 eggs 1 1/2 C. milk Combine ingredients and beat until smooth in a blender, food processor, shaker container, or bowl. Mixture will be thin. Pour about 1/4 cup batter into a hot, greased skillet. Turn skillet until batter covers the bottom and cook over medium heat until golden brown. Loosen edge with a spatula, turn over, and cook the other side until golden brown. You may freeze crepes, then thaw them, still wrapped, at room temperature for 1 hours before warming in a 350ºF oven or unwrap and place in a microwave on medium for 1 or 2 minutes. For entree crepes, fill with a spoonful of ground tuna, chicken, or turkey salad and top with white sauce. For dessert crepes, fill with spiced apples, sweetened strawberries, blueberries, blackberries, raspberries or cherries; top with sweetened whipped cream and dust with cinnamon. Blintzes 2 C. Biscuit Mix 1 1/2 C. milk 2 T. sugar 1 tsp. vanilla extract 4 eggs Mix batter. Mixture will be thin. Pour about 1/4 cup batter into a hot, greased skillet. Turn skillet until batter covers the bottom and cook over medium heat until golden brown. Loosen edge with a spatula, turn over, and cook the other side until golden brown. Filling for Blintzes 1 C. cream cheese 2 T. vanilla sugar 1/4 C. sour cream Fill the crepes while still warm with sweetened Cream Cheese, top with sour cream, and dust with vanilla sugar. Easy Pancakes 2 C. Biscuit Mix 2 eggs 1 C. milk Combine ingredients in a blender, food processor, shaker container, or bowl and beat until smooth. Pour a small amount of batter into a hot, greased skillet and cook over medium heat until bubbles form on the top. Flip and cook until the pancake is golden brown. For a thinner pancake, use 1 egg and 1 1/2 cups milk. Fruit Pancakes 2 C. Biscuit Mix 1 C. milk 1/2 C. berries or sliced banana 1 egg Combine ingredients in a blender, food processor, shaker container, or bowl and beat until smooth. Pour a small amount of batter into a hot, greased skillet and cook over medium heat until bubbles form on the top. Flip and cook until the pancake is golden brown. Waffles 2 C. Biscuit Mix 2 T. vegetable oil 1 egg 1 1/3 C. milk Combine all ingredients and beat until smooth. Pour into the center of a hot waffle iron and close the lid. Bake until steaming stops. You can wrap and freeze the waffles, also. When ready to use, just unwrap and pop the frozen waffles into the toaster, toaster oven, or microwave. BISCUIT BAKING MIX (Like Bisquick®) For biscuits, pancakes, waffles, muffins, gingerbread, cookies, cakes and lots of other good things. Master Baking Mix 9 C. sifted all-purpose flour 1/3 C. baking powder 1 T. salt 2 tsp. cream of tartar 4 T. sugar 2 1/2 C. nonfat dry milk solids 2 C. shortening (which does not require refrigeration) Sift together flour, baking powder, salt, cream of tartar and sugar three times. Add dry milk. Mix well. Cut in shortening with pastry blender or two knives until mixture looks like cornmeal. Store in covered container at room temperature. NOTE: To measure the Master Baking Mix, pile it lightly into cup and level off with a table knife. Biscuits Preheat oven to 450ºF. Combine 1 1/2 cups Master Baking Mix and 1/3 cup milk in a bowl. Add milk all at once, stirring 25 strokes. Knead lightly on floured board. Roll 1/2-inch thick; cut and place on ungreased baking sheet. Bake 10 minutes. Makes 8. Options: Add grated cheese, chopped herbs. Increase milk to 1/2 cup for drop biscuits. Use as a topping on casseroles, cobblers or meat and vegetable pies. Muffins Preheat oven to 425ºF. Beat together in a bowl 1 egg, 1 cup milk and 2 tablespoons sugar. Add 3 cups Master Baking Mix. Stir just until dry ingredients are moistened. Spoon into greased muffin pans and bake 20 minutes. Options: Add drained fruit, chopped nuts or chopped dried fruit. Replace 1/3 cup of Master Baking Mix called for with quick-cooking oatmeal or All-Bran® cereal. Add chopped dried fruit and nuts to recipe and bake as a fruit bread in a greased 8 x 5-inch loaf pan. Bake 40 minutes at 350ºF. Pancakes or Waffles Beat together 1 cup milk and 1 egg. Stir in 1 1/2 cups Master Baking Mix. Bake on hot griddle or waffle iron. For lighter waffles, separate egg; add yolk with milk. Beat egg white until stiff, and fold into batter just before baking. Increase milk for thinner batter, if desired. Cornbread Preheat oven to 400ºF. Stir together 1 1/2 cups Master Baking Mix, 1/2 teaspoon salt, 1 teaspoon chili powder (optional), 2 tablespoons sugar and 3/4 cup cornmeal. Combine in a separate bowl 1 egg, 1 cup cream-style corn and 3/4 cup milk. Stir liquids into dry ingredients just until flour is all moistened; pour into greased 9-inch square pan and bake 20 to 25 minutes. Options: Add 1/4 cup chopped green pepper. For crunchy topping, sprinkle on 1/2 cup grated cheese and 2 tablespoons sesame seed before baking. Dumplings Add 1/3 cup water to 1 cup Master Baking Mix and mix until smooth. Drop into hot meat stock and cook 10 minutes, uncovered, and 10 minutes, covered. Yellow Cake Sift together in a large bowl 3 cups Master Baking Mix and 1 1/4 cups sugar. Mix together in a small bowl 2 slightly beaten eggs, 1 cup water and 1 teaspoon vanilla extract. Add 2/3 of liquid to dry ingredients. Beat at high speed for 2 minutes. Add remaining liquid and beat 2 minutes longer. Grease a 9-inch square pan. Bake at 350ºF for 25 minutes. Frost or sprinkle confectioners' sugar over the top. Chocolate Cake Sift together in a large bowl 3 cups Master Baking Mix, 1 1/2 cups sugar and 1/2 cup cocoa powder. Mix together in a small bowl 2 slightly beaten eggs, 1 cup water and 1 teaspoon vanilla extract. Add 2/3 of liquid to dry ingredients. Beat at high speed for 2 minutes. Add remaining liquid and beat 2 minutes longer. Grease a 9-inch square pan. Bake at 350ºF for 25 minutes. Frost or sprinkle with confectioners' sugar. Coffee Cake Preheat oven to 375ºF. Beat together in a bowl 1/3 cup milk and 1 egg. Add 1/4 cup sugar and 2 1/4 cups Master Baking Mix. Stir until well blended, about one minute. Pour into a greased 8-inch square baking pan. Combine 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 3 tablespoons margarine and 1/4 cup chopped nuts and sprinkle over the top. Bake 25 minutes. Serve warm. Pineapple Upside-Down Cake Preheat oven to 350ºF. Melt 2 tablespoons margarine in a baking pan. Add 1/2 cup brown sugar to margarine; store and spread. Place 2 cups canned, drained pineapple on top of brown sugar and margarine. Stir 2 cups Master Baking Mix and 1/2 cup sugar together in a bowl. Add 1 egg and 1 cup water to mixture and beat. Pour into pan and spread over fruit. Bake 1 hour. Remove from pan; cut into pieces. Serve upside down; fruit will be on top. Oatmeal Cookies Place 2 1/4 cups Master Baking Mix in a bowl. Stir in 1 3/4 cups brown sugar and 1 teaspoon cinnamon. Combine 1/3 cup milk, 2 beaten eggs and 1/2 cup melted shortening. Stir into mix and blend well. Add 3 cups oatmeal and mix. Drop by rounded teaspoonfuls onto baking sheet. Bake at 375ºF for about 12 minutes. Peanut Butter Cookies Stir 1 1/3 cups sugar, 2 beaten eggs and 1 cup peanut butter into 3 1/2 cups Master Baking Mix until well blended. Use fingers to aid in blending. Roll dough into balls; place on baking sheets and flatten by making crisscross designs with a fork on the tops of the cookies. Bake at 375ºF for about 10 minutes. Sunday Bread Combine 2 cups Master Baking Mix, 1 cup oatmeal, 3/4 cup sugar, 1 teaspoon baking powder, 1/4 teaspoon salt and 1/2 cup raisins. Beat 1 egg and 1 1/4 cups milk together. Add to dry mixture and beat hard for 30 seconds. Pour into a greased, 1 1/2-quart casserole. Bake at 325ºF for 1 hour and 10 minutes. Turn out onto rack to cool. When cool, wrap and store for a day for best slicing. Onion-Cheese Bread Preheat oven to 400ºF. Combine in a mixing bowl 2 cups Master Baking Mix, 1/2 cup cold water and 1 tablespoon minced onion. Blend in 3/4 cup shredded sharp cheese. Spread dough in well-greased 9-inch pie pan. Spread with 1 tablespoon soft butter and sprinkle with 1 teaspoon poppy seed. Bake for 18 to 20 minutes until light brown; cut in wedges to serve. Banana Bread Beat 2 eggs and 1/4 cup sugar together in a bowl until well blended. Mix in 1/2 teaspoon baking soda and 1 1/4 cups (about 3) mashed bananas. Stir in 2 1/2 cups Master Baking Mix until all dry ingredients are coated. Pour into a greased 9 x 5-inch loaf pan. Bake at 350ºF for 45 to 55 minutes or until brown. Zucchini Bread Beat 2 eggs and 1/2 cup brown sugar together in a bowl until well blended. Mix in 1/2 teaspoon baking soda, 1 1/4 teaspoons cinnamon, 1 teaspoon vanilla extract, 1 1/2 cups shredded zucchini (with skins on) and 1/4 cup water. Add 2 1/2 cups Master Baking Mix and stir until dry ingredients are coated. Fold in 1/4 cup chopped nuts and 1/4 cup raisins, if desired. Bake at 350ºF for 45 to 55 minutes or until brown. Pumpkin Loaf Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan. Beat 3 cups Master Baking Mix, 1 cup sugar, 1 egg, 1 (16 oz.) can pumpkin, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cloves and 1/2 teaspoon ground nutmeg in a large mixer bowl on low speed, scraping bowl constantly, for 30 seconds. Beat on medium speed, scraping bowl occasionally, for 4 minutes. Stir in nuts, if desired. Pour into loaf pan. Bake until a wooden pick inserted in center comes out clean, about 1 hour and 10 minutes. Cool 10 minutes; remove from pan. If desired, cool completely and spread with Browned Butter Glaze. Browned Butter Glaze Heat 1/4 cup butter in a saucepan over medium heat until delicately browned; remove from heat. Mix in 1 cup confectioners' sugar. Stir in 2 to 4 tablespoons hot water, 1 tablespoon at a time, until of desired consistency. Spread over completely cooled Pumpkin Loaf. Cherry Cobbler (Peaches or apricots may be used instead.) Mix 3/4 cup sugar and 3 tablespoons sugar in an 8-inch square baking dish. Add 2 cups pitted and drained cherries and 1 cup cherry juice. Place in a 350ºF oven for a few minutes until mixture starts to thicken. Meanwhile, add 1 cup sugar to 1 1/4 cups Master Baking Mix. Add 1/2 cup water to make a thick batter. Beat until smooth and drop or spread on hot cherries. Bake at 425ºF until golden brown, or about 20 minutes. Serve warm with cream. Serves 6. Pizza Crust Add 1/2 cup water to 2 cups Master Baking Mix and form into a ball. Knead about 10 strokes and roll out 1/2-inch thick. Place in a 10-inch pan, leaving a rim around the edge. Brush the dough with oil, then spread with favorite toppings. Shortcake To 1 cup Master Baking Mix add 1 tablespoon sugar. Add enough water to 1 beaten egg yolk to make 1/3 cup. Add to mix to make a soft dough. Knead lightly. Roll 1/4-inch thick. Cut; place on a baking sheet. Brush with melted Link to comment
logcabinmama Posted April 8, 2003 Share Posted April 8, 2003 Thank you for posting these, Reci. Link to comment
mrszouave Posted April 8, 2003 Share Posted April 8, 2003 AWESOME Thanks Reci....i printed them all....Great to know how to do....when i'm so used to just opening a box.... xoxo Link to comment
Linda Posted April 8, 2003 Share Posted April 8, 2003 that's funny... I was just thinking yesterday about mixes and was wondering if there is one for quick breads??? reci, would you know? going to copy these. thyra Link to comment
Dee Posted April 8, 2003 Author Share Posted April 8, 2003 There are lost of quick bread recipes They'd did you have any one particular type in mind. Heres one for: Cracked Wheat Quick Bread Serving Size: 9 Preparation Time: 0:50 Categories: Breads Quick as a Wink Amount Measure Ingredient Preparation Method 1 1/2 cups whole wheat flour 3/4 cup all-purpose flour 1/2 cup oats 1/2 cup sugar 2 tablespoons bulgur or cracked wheat 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 teaspoon salt 1 1/4 cups skim or soy milk 1 tablespoon applesauce 2 egg whites Preheat oven to 350. Oil a 8 1/2 x 4 1/2 loaf pan. Combine dry ingredients. Whisk milk, applesauce and egg whites. stir into dry ingredients until just moistened. Pour batter into prepared pan and bake 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan to cool. Per serving: 218 Calories; 3g Fat (11% calories from fat); 7g Protein; 43g Carbohydrate; 1mg Cholesterol; 241mg Sodium ### Honey Herb Quick Bread ---------------------- 1 cup White Flour 1 cup WW Flour 1 tsp Baking Soda 1 tsp Baking Powder 1 tsp Thyme 1 tsp Rosemary 1 tsp Cinnamon 1 Powdered Egg equivalent 1 cup Honey 1 cup Rice Milk Standard quick bread instructions... Mix dry together, mix wet together, mix wet into dry. Put into non-stick or sprayed loaf pan and bake at 375 F for 50 min. or Form into loaf on non-stick or sprayed sheet and bake at 375 F for 45 min. ...or until the middle bounces back when lightly pressed down. Scannels' Soda Bread Categories: Breads, Mcdougall Servings: 1 1 1/2 c Whole wheat pastry flour 1 c Oat bran 1 1/2 ts Baking powder 1/4 ts Baking soda 1/4 ts Salt 1 tb Sugar or other sweetener 2 tb Caraway seeds 1/4 c Raisins or currants 1 c Potato or soy milk 1 tb Lemon juice Mix milk and lemon juice and set aside. Mix dry ingredients well, then blend in caraway seeds and currants. Add milk stirring to make a stiff dough. Turn into a lightly floured board and knead for 1 minute. Shape into a round loaf and put into a greased 8" round pan. With a floured knife, cut a cross into the top. Bake at 350F for 40 minutes or until lightly browned. Cut into slices crosswise when cooled. Total cal. per slice-162 Fat-2grams From the Vegetarian Journal March/April 1993 kwvegan vegan Hiking Bread - makes 14 servings, 0.5 gms fat/serv, 3% CFF 1 cup all purpose flour 1 cup rye flour 1 1/4 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 1/2 cups nonfat yogurt 2 Tbl firmly packed brown sugar 1/4 cup light molasses 1 1/2 cups old fashioned oats 1 cup raisins Lightly spray a 9x5" loaf pan with Pam or use a non-stick loaf pan. Combine flours, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat yogurt, brown sugar and molasses until smooth. Add oats and mix well. Add flour and raisins to combine. The batter (more like dough) is very dry and it takes a little work to mix in all the flour. Put in loaf pan and let rest for 20 minutes. Bake for 45-55 minutes in a 350 degree oven until lightly browned and edges have begun to pull away from the sides of the pan. Link to comment
Dee Posted April 9, 2003 Author Share Posted April 9, 2003 They'd I put more mixes in the main post. There is one there for whole wheat bread that looks pretty easy. I am going to try it myself. Enjoy Link to comment
Deblyn Posted April 9, 2003 Share Posted April 9, 2003 There are some good idaes here Reci - thanks for posting them. I keep a large tub of shortcrust pastry mix in the fridge; it keeps about 5 weeks. With the addition of sugar it turns into crumble mix for puddings. Scone mix can be made and stored in the same way. Link to comment
Recommended Posts