MISSOURI MIXES
Source of Recipe
Judy Garcia
List of Ingredients
Missouri Mix and Recipes
I found this on another site and wanted to share... it's lengthy, will probably take several threads to post all the recipes
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Missouri Mix
8 cups flour
1/4 cup plus 1 tablespoon baking powder
2 teaspoons salt
1 cup nonfat dry milk powder
1-1/2 cups shortening
Makes: 11 cups mix.
Combine dry ingredients in large bowl. Sift to assure even distribution of
ingredients. Using a pastry blender, cut in shortening until mix is the
consistency of cornmeal. Stored in an airtight container in a cool, dry location, to
keep fresh for several months.
Basic Biscuits
1 cup Missouri Mix
1/4 to 1/3 cup water
Gradually add water to mix, stirring with a fork. Use just enough water to
make a soft, nonsticky dough. Turn onto floured board and knead about 10 times.
Roll or pat out to 1/2-inch thickness. Cut out with floured biscuit cutter.
Bake on baking sheet in a 450 degrees F oven 8 to 10 minutes, until lightly
browned. For drop biscuits: Increase water slightly to 1/3 cup. Drop by spoonfuls
onto a greased baking sheet.
6 biscuits
Peanut Butter Refrigerator Cookies
2 cups Missouri Mix
2/3 cup sugar
1 cup chunky peanut butter
1 egg, beaten
1 tablespoon water
Stir sugar and peanut butter into Mix. Combine water and egg and add to mix.
Stir thoroughly. Shape into a roll. To bake now, slice the roll into 1/4-inch
thick sections. Shape into balls, place on ungreased baking sheets and flatten
with a floured fork. Bake at 375 degrees F for 10 to 12 minutes. The rolled
cookie dough can be wrapped airtight and refrigerated several days before
baking.
Makes 3-1/2 dozen cookies.
Recipe
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