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Baking: Nebraska Master Mix

Source of Recipe

unknown


List of Ingredients

4 cups unsifted all purpose flour
1 cup solid shortening
1/3 cup double acting baking powder
1 cup dry milk powder
4 cups whole wheat flour
3 tablespoons sugar
2 teaspoons salt


Recipe

Into a large bowl, sift together 4 cups white flour, the baking powder, sugar and salt. This removes lumps and helps mix ingredients. Cut in shortening with 2 knives, pastry blender, or fingers until it looks like coarse oatmeal. Stir in the dry milk. Stir in the 4 cups of whole wheat flour; mix well. Store in covered container at room temperature. Yield: 11 cups. Keeps about 2 months. For longer storage refrigerate or freeze.

Notes: 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.

Variation: Margarine or Butter Master Mix. Reduce salt to 1 1/2 teaspoons. Use 1 1/4 cups margarine in place of shortening. Choose a margarine which lists a liquid vegetable oil as first ingredient for more polyunsaturates. Keep refrigerated. The Nebraska Master Mix can be used to make many dishes easily. Unlike a purchased mix, this homemade mix allows you to choose your own combination of ingredients. The recipe may be doubled if desired.