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NEBRASKA MASTER MIX




List of Ingredients



• 4 CUPS UNSIFTED, ALL PURPOSE WHITE FLOUR ( SPOON LIGHTLY INTO CUP AND LEVEL OFF)
  
• 1 CUP BUTTER FLAVOR OR SOLID WHITE SHORTENING
  
• 1/3 CUP DOUBLE ACTING BAKING POWDER
  
• 1 CUP NONFAT DRY MILK POWDER
  
• 4 CUPS WHOLE WHEAT FLOUR
  
• 3 TABLESPOONS SUGAR
  
• 2 TEASPOONS SALT
  






Instructions



1. SIFT TOGETHER IN A LARGE BOWL 4 CUPS WHITE FLOUR, BAKING POWDER, SUGAR AND SALT.( THIS WILL REMOVE ANY LUMPS ).
   
   CUT IN SHORTENING WITH A PASTRY BLENDER OR FINGERS UNTIL IT LOOKS LIKE COARSE OATMEAL OR IN YOUR FOOD PROCESSOR.
   
   STIR IN DRY MILK.
   
   STIR IN 4 CUPS OF WHOLE WHEAT FLOUR, MIX WELL
   
   STORE IN A COVERED CONTAINER AT ROOM TEMPERATURE.
   
   YIELDS: 11 CUPS
   
   KEEPS FOR ABOUT 2 MONTHS. FOR LONGER STORAGE REFRIGERATE OR FREEZE.
   
   NOTES: TO MEASURE "MIX" STIR LIGHTLY AND PILE INTO CUP ( DO NOT SHAKE ) 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.
   
   VARIATIONS:
   
   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.
   
   THIS MASTER MIX IS LOWER IN FAT THAN SOME BUT GIVES VERY GOOD RESULTS. SUGAR HAS BEEN REDUCED IN SOME OF THE RECIPES, BUT OTHER INGREDIENTS HAVE BEEN USED TO ENHANCE FLAVOR.
   
2. HOW TO USE DRIED EGGS IN THE MASTER MIX RECIPES IF YOU HAVE DRIED EGGS ON HAND, YOU CAN USE THEM IN THE MASTER MIX RECIPES INSTEAD OF FRESH ONES. THE TABLE BELOW SHOWS HOW TO RECONSTITUTE THE DRIED EGGS. IF YOU PREFER, YOU MAY ADD THE DRIED EGGS TO THE DRY INGREDIENTS AND THE WATER TO THE LIQUID IN THE RECIPE.
   
   
   DRIED EGG SUBSTITUTIONS:
   
   DRIED EGGS + WATER = EGGS
   1/4 CUP DRIED EGGS + 1/4 WATER = 1 CUP
   1/2 CUP DRIED EGGS + 1/2 CUP WATER = 2 CUPS
   
   NOTE: USE THE DRIED EGGS ONLY IN RECIPES REQUIRING THOROUGH COOKING.
   
3. BASIC COFFEE CAKE:
   
   2 CUPS MIX
   1 EGG
   1/4 CUP SUGAR
   1/2 CUP WATER
   
   COMBINE MIX AND SUGAR. MIX EGG AND WATER AND STIR INTO DRY INGREDIENTS UNTIL JUST BLENDED. SPREAD IN AN 8" SQUARE PAN AND SPRINKLE WITH CINNAMON TOPPING. BAKE IN A PREHEATED 375° OVEN FOR ABOUT 20 MINUTES.
   
   CINNAMON TOPPING:
   
   1/3 CUP BROWN SUGAR
   1 TEASPOON CINNAMON
   2 TABLESPOONS MIX
   MARGARINE OR BUTTER
   
   COMBINE DRY INGREDIENTS AND CUT IN MARGARINE. SPRINKLE OVER BATTER BEFORE BAKING.
   
   APPLE CAKE:
   
   TOP BASIC COFFEE CAKE WITH APPLE SLICES ARRANGED IN A PRETTY DESIGN. SPRINKLE WITH MIXTURE OF 2 TABLESPOONS AND 1 TEASPOON CINNAMON.
   
4. BISCUITS:
   MAKES 8 TO 12 BISCUITS
   
   2 CUPS MIX
   1/3 TO 1/2 CUP WATER
   
   MEASURE MIX INTO A 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 SPRINLED WITH MIX. ROLL OR PAT INTO 1/2" THICKNESS. CUT INTO CIRCLES USING A FLOURED BISCUIT CUTTER, OR CUT INTO SQUARES OR TRIANGLES WITH A KNIFE. BRUSH TOPS OF BISCUITS WITH MILK AND BAKE IN A PREHEATED 425° OVEN FOR 10 TO 15 MINUTES.
   
   DROP BISCUITS:
   
   INCREASE WATER TO 2/3 CUPS. STIR WATER INTO 2 CUPS OF MIX UNTIL ALL FLOUR IS MOISTENED. DROP ONTO A GREASED COOKIE SHEET BY HEAPING TABLESLPOONS. BAKE AS ABOVE.
   
5. BANANA BREAD:
   
   2 EGGS
   1 1/4 CUPS MASHED BANANAS ( ABOUT 3 )
   1/4 CUP SUGAR
   1 TEASPOON BANANA OR VANILLA EXTRACT
   1/4 CUP WATER
   2 CUPS MIX
   1/2 TEASPOON BAKING SODA
   
   BEAT EGGS AND SUGAR TOGETHER IN A BOWL UNTIL WELL BLENDED. MIX IN EXTRACT, BAKING SODA, MASHED BANANAS AND WATER. STIR IN MIX JUST UNTIL ALL DRY INGREDIENTS ARE COATED. POUR INTO A GREASED LOAF PAN AND BAKE IN A PREHEATED 350° OVEN FOR 45 TO 55 MINUTES OR UNTIL BROWN.
   
6. BROWNIES:
   MAKES 16
   
   2 EGGS
   1 CUP SUGAR
   1/4 CUP WATER
   1/3 CUP COCOA
   2 TABLESPOONS SOFT MARAGARINE OR BUTTER
   1 1/3 CUPS MIX
   1/2 CUP CHOPED NUTS, OPTIONAL
   1 TEASPOON VANILLA
   
   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 8 X 8" BAKING PAN. BAKE IN A PREHEATED 350° OVEN FOR ABOUT 30 MINUTES.
   
7. BREAD STICKS:
   
   1 CUP MIX
   1/4 CUP WATER ( ABOUT )
   1/4 CUP CORNMEAL OR FLOUR
   SESAME, POPPY SEEDS OR CARAWAY SEEDS
   1/4 TEASPOON SALT
   
   MIX DRY INGREDIENTS ( EXCEPT FOR THE SESAME, POPPY OR CARAWAY SEEDS) ADD WATER TO FORM A DOUGH. KNEAD 12 TIMES. SHAPE INTO PENCIL LIKE STRANDS 1/2" THICK. CUT INTO 3" LENGTHS. ROLL IN DESIRED TOPPINGS. BAKE IN A PREHEATED 400° OVEN FOR ABOUT 20 MINUTES OR UNTIL BROWN AND CRISP.
   
   FOR EXTRA CRISPNESS, WHEN STICKS ARE BROWN, TURN OFF OVEN AND LEAVE STICKS IN OVEN FOR AN ADDITIONAL 10 MINUTES OR LONGER.
   
8. MUFFINS:
   MAKES ABOUT ONE DOZEN OF MUFFINS
   
   3 CUPS MIX
   1 BEATEN EGG
   3 TO 4 TABLESPOONS SUGAR
   1 CUP WATER
   1 TEASPOON EXTRACT OF YOUR CHOICE, VANILLA OR LEMON ETC
   
   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 PREHEATED 400° OVEN FOR 20 TO 25 MINUTES.
   
   TO MAKE SIX MUFFINS, HALF INGREDIENTS, BUT USE ONE WHOLE EGG.
   
   APPLE MUFFIN:
   ADD 3/4 CUPS CHOPPED, PEELED APPLELS AND 1/2 TEASPOON CINNAMON TO MUFFIN BATTER.
   
   BRAN MUFFIN:
   REDUCE MIX TO 2 1/2 CUPS AND ADD 1/2 CUP UNPROCESSED BRAN FLAKES TO DRY INGREDIENTS.
   
   BLUEBERRY MUFFINS:
   ADD 1/2 CUP DRAINED CANNED, FRESH BLUEBERRIES OR FROZEN DEFROSTED BLUEBERRIES TO BATTER.
   
9. CORNBREAD:
   MAKES 9 PIECES
   
   1 CUP MIX
   1 EGG, BEATEN
   1 CUP CORNMEAL
   2/3 CUPS MILK
   2 TABLESPOONS SUGAR
   
   BLEND DRY INGREDIENTS THOROUGHLY. COMBINE BEATEN EGG AND MILK, STIR INTO DRY INGREDIENTS. POUR INTO A GREASED 8" SQUARE PAN. BAKE IN A PREHEATED 425° OVEN FOR 25 TO 30 MINUTES.
   
10. PUMPKIN BREAD:
    
    2 EGGS
    1/4 CUP WATER
    1/2 CUP SUGAR
    1 CUP CANNED PUMPKIN PUREE OR COOKED, MASHED PUMPKIN OR SQUASH
    1/2 TEASPOON BAKING SODA
    1/2 TEASPOON CINNAMON
    1/4 TEASPOON NUTMEG
    2 1/2 CUPS MIX
    1/4 TEASPOON GINGER OR GROUND ALLSPICE
    
    BEAT EGGS AND SUGAR TOGETHER IN A BOWL UNTIL WELL BLENDED. MIX IN BAKING SODA, SPICES, WATER AND PUMPKIN. ADD MIX AND STIR UNTIL DRY INGREDIENTS ARE COATED. POUR INTO A GREASED LOAF PAN. BAKE IN A PREHEATED 350° OVEN FOR 45 TO 55 MINUTES OR UNTIL BROWN.
    
11. PANCAKES:
    12 TO 16 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 PANCAKES. COOK UNTIL WELL BROWNED.
    
    FOR WAFFLES ADD 1 TABLESPOON MELTED BUTTER OR OIL TO PANCAKE MIXTURE. MAKES 4 SMALL WAFFLES.
    
12. ZUCCHINI BREAD:
    
    2 EGGS
    1/4 CUP WATER
    2/3 CUPS BROWN SUGAR
    2 1/2 CUPS MIX
    1/2 TEASPOON BAKING SODA
    1/4 CUP CHOPPED NUTS, OPTIONAL
    1 1/4 TEASPOONS CINNAMON
    1 TEASPOON VANILLA
    1/4 CUP RAISINS, OPTIONAL
    1 1/2 CUPS SHREDDED ZUCCHINI, LEAVE SKIN ON
    
    BEAT EGGS AND SUGAR TOGETHER IN A BOWL UNTIL WELL BLENDED. MIX IN BAKING SODA, CINNAMON, VANILLA, ZUCCHINI AND WATER. ADD MIX AND STIR UNTIL DRY INGREDIENTS ARE COATED. FOLD IN NUTS AND RAISINS, IF USING. BAKE IN A PREHEATED 350° OVEN FOR 45 TO 55 MINUTES OR UNTIL BROWN.