Master Mix + recipes using
Source of Recipe
Prairie Kitchen Sampler
List of Ingredients
Master Mix - Prairie Kitchen Sampler
9 cups flour
1/4 cup baking powder
1 tablespoon salt
1 cup dry whole milk powder
2 teaspoons cream of tartar
2 cups shortening
Recipe
In a large bowl, combine flour, baking powder, salt, milk powder and
cream of tartar. Stir to blend thoroughly and then sift mixture together
3 times. Use a pastry blender to cut in shortening until mixture looks
like coarse corn meal. Keeps three months in refrigerator and a year in
the freezer. Note: Since Master Mix is made with dry milk powder, when
it is used, it can be prepared by adding only water, however, I prefer
to add whole, fresh milk which yields a richer, lighter dough.
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Biscuits
3 cups Master Mix
3/4 cup milk
Preheat oven to 450 degrees F. Have ungreased cookie sheet at hand.
Measure Master Mix into bowl. Add milk. Stir with a fork until mix is
well moistened. No more than 10 strokes. Turn out dough onto lightly
floured board. Knead gently 10 times. Use fingers to gently pat dough
1/2-inch thick. cut with 2-inch biscuit cutter or round cookie cutter.
Place biscuits 1/2-inch apart on cookie sheet. Bake 10 to 12 minutes or
until biscuits tops are golden. Makes 24.
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Shortcake #1
2 cups Master Mix
1/4 cup sugar
2/3 cup light cream or half and half
Preheat oven to 425 degrees F. Have ungreased cookie sheet at hand.
Measure Master Mix into a bowl. Stir in sugar. Add cream. Stir with a
fork just until mix is well-moistened no more than 10 strokes. Turn
dough out onto a lightly floured board. Knead gently 10 times. Use
fingers to gently pat dough out until it is 3/4-inch thick. Cut with a 2
1/2-inch round cutter. Bake 10 to 12 minutes or until golden. Makes
about 8.
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Muffins
3 cups Master Mix
3 tablespoons sugar
1 cup milk
1 egg, well beaten
Preheat oven to 425 degrees F. Grease a 12-muffin muffin pan. In a large
bowl, combine Master Mix and sugar. Combine milk and egg and add to dry
ingredients. Stir with a fork until mix is well-moistened, do not stir
until lumps disappear. Spoon batter into prepared muffin pan. Cups
should be filled two-thirds full. Bake 18 to 20 minutes or until lightly
browned and test done. Makes 12 muffins.
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0%
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 0mg Sodium. Exchanges: .
Nutr. Assoc. :
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