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Master Mix




Source of Recipe


PantryNGrocery Challenge


List of Ingredients




6 cups unsifted, all-purpose white flour
2 cups whole wheat flour
1/3 cup double-acting baking powder
3 Tablespoons sugar
2 teaspoons salt
1 cup butter flavor or solid white shortening
1 cup nonfat dry milk powder



Recipe



1. In a large bowl, sift together white flour, the baking powder, sugar and salt. This removes lumps and helps mix ingredients.

2. Cut in shortening with 2 knives, pastry blender or fingers until it looks like coarse oatmeal.

3. Stir in the dry milk

4. Stir in the whole wheat flour; mix well.

5. Store in covered container at room temperature.



Yield: 11 cups. Keeps about 2 months without refrigeration. Longer in freezer or refrigerator.



To Measure Mix: Stir lightly and pile into cup (do not shake) and level off. You may use less whole wheat flour and more white flour if you wish. Just be sure the total flour used is 8 cups.



Biscuits



2 cups MIX

1/3 to ½ cup water



Measure MIX into bowl; add 1/3 cup water and stir. Add a little more water if needed to form a soft dough. Knead gently about 12 times in a bowl or on a surface sprinkled with MIX. Roll or pat into 1/2 inch thickness. Cut into circles using a floured biscuit cutter, or cut into squares or triangles with a knife. Brush tops of biscuits with milk. Bake at 425° F for 10 to 15 minutes. Makes 8 to 12 biscuits.



Cornbread


1 cup MIX
1 egg, beaten
1 cup cornmeal
2/3 cup milk
2 tablespoons sugar

Blend dry ingredients thoroughly. Combine beaten egg and milk; stir into dry ingredients. Pour into greased 8-inch square pan. Bake at 425° F for 25 to 30 minutes. Makes 9 pieces.



Muffins
3 cups MIX
1 egg, beaten
3 to 4 tablespoons sugar
1 cup water
1 teaspoon flavoring such as vanilla or lemon

Combine MIX and sugar in a bowl. Blend egg and water; add to MIX and sugar. Stir gently, just until dry ingredients are moistened. Fill well greased 2 1/2" muffin pans 2/3 full. Bake in a 400° F oven for 20-25 minutes. Makes about one dozen muffins. To make six muffins, half ingredients, but use one whole egg.

Variations:

Apple: Add 3/4 cup chopped, peeled apples and 1/2 teaspoon cinnamon to muffin batter.
Bran: Reduce MIX to 2 1/2 cups and add 1/2 cup unprocessed bran flakes to dry ingredients.
Blueberry: Add 1/2 cup drained canned, fresh or frozen defrosted blueberries to batter.



Pancakes
2 cups MIX
1 egg, beaten
1 1/4 cups water or milk

Combine all ingredients; stirring just enough to moisten dry ingredients. Drop by spoonfuls onto a hot non-stick or greased griddle or fry pan. Turn when bubbles appear on the surface of the cakes. Cook until well browned. Makes about 12 to 16 pancakes. For waffles add 1 tablespoon melted fat or oil to pancake mixture. Makes 4 small waffles.



Brownies
2 eggs
1/4 cup water
2 tablespoons soft margarine
1 teaspoon vanilla
1 cup sugar
1/3 cup cocoa
1 1/3 cups MIX
1/2 cup chopped nuts (optional)

Beat eggs, water and margarine together until fluffy. Stir in vanilla, sugar and cocoa. Add MIX and blend well. Fold in nuts. Spread in a greased 8x8x2 inch pan. Bake in 350° F oven for about 30 minutes. Makes 16.