DELUXE MASTER MIX
Source of Recipe
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Recipe Introduction
This quantity will yield 29 cups of mix. Exact amount may be stored in
Tupperware or comparable storage container for one or two batches of
pancakes and biscuits
List of Ingredients
5 lbs. all purpose flour
3 tbsp. salt
1/2 c. sugar
2 tbsp. cream of tartar
2 1/2 c. dry mild solids
3/4 c. double acting baking powder
2 lbs. vegetable shortening
Recipe
Stir the baking powder, salt, dry milk, cream of tartar, and the sugar
into sifted flour; then sift all the ingredients together. Cut the
shortening into above until it looks like corn meal. Place in two
canister/containers. Store at room temperature.
BELOW ARE USES FOR THIS MIX:
BISCUITS (1 dozen):
3 c. mix
3/4 c. water
Blend. Knead for 10 strokes. Bake at 450 degrees for 10 minutes.
PANCAKES (18 med. size):
3 c. mix
1 egg
1 1/2 c. water
Blend.
MUFFINS (1 dozen):
3 c. mix
2 tbsp. sugar
1 egg
1 c. water
Mix water and egg, then blend with dry ingredients. Bake at 425
degrees for 25 minutes.
CORNBREAD:
1 1/4 c. mix
3/4 c. yellow cornmeal
1 egg
1 tbsp. sugar
1/2 c. water
Mix all these and pour in greased 8 x 8 inch pan or a cornstick pan.
Bake at 450 degrees for 25 minutes.
WAFFLES (6):
3 c. mix
1 egg
1 1/2 c. water
Blend well.
COFFEE CAKE:
3 c. mix
1/2 c. sugar
1 egg
2/3 c. water
Top with 1/2 cup brown sugar, 3 tablespoons butter, 1/2 teaspoon
cinnamon, nuts, and raisins. Blend these ingredients; cover with the
topping and bake at 400 degrees for 25 minutes.
GINGERBREAD (1 layer, 8 x 8 pan):
2 c. mix
1/2 c. sugar
1 egg
1/2 c. water
1/2 c. molasses
1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
Beat egg, molasses, and water and then blend the dry ingredients in.
Gradually add the liquid and dry ingredients; and bake at 350 degrees
for 40 minutes.
OATMEAL COOKIES (4 dozen):
3 c. mix
1 c. sugar
1 egg
1/3 c. water
1 tsp. cinnamon
1 c. quick oats
1/2 c. nuts
Raisins
Blend and drop on cookie sheet.
1-2-3 COOKIES (6 1/2 dozen):
1 c. peanut butter
1/4 c. butter
1/2 c. water
1 c. sugar (granulated or brown)
Mix all these until smooth, then add 2 cups mix. Drop by the teaspoon
onto a lightly greased cookie sheet. Flatten with fork dipped in
flour. Bake 8-10 minutes at 400 degrees until set but not hard.
PUDDING COOKIES:
3/4 c. mix
1 pkg. instant pudding mix (any flavor)
1/4 c. vegetable oil
1 egg
Mix and shape into balls, using approximately 1 teaspoon batter. Place
on ungreased cookie sheet and flatten; bake at 8-10 minutes at 350
degrees.
FRITTERS:
2 c. mix
2/3 c. water
1 egg
2 c. fruit or cooked vegetables
Mix ingredients, stir in pineapple chunks, peach chunks, or whole
kernel corn (drained). Drop by small teaspoonfuls into hot deep fat
and fry until golden brown. Drain on absorbent paper. Serve hot with
syrup or confectioners sugar on the fruit fritters. Larger pieces of
fruit, such as apple slices can be covered with batter and then fried.
DROP COOKIES (4 dozen):
3 c. mix
1 c. sugar
1 egg
1/3 c. water
1 tsp. vanilla
1/2 c. nuts or chocolate chips
Mix. Bake at 375 degrees for 10-12 minutes.
SHORTCAKE:
2 c. mix
1/2 c. water
1/4 c. melted butter
2 tbsp. sugar
Mix and knead a few strokes. Roll this out 1/2 inch thick, cut into 6
(3 inch) cakes or bake in 8 x 8 size pan for 10 minutes at 450 degrees.
YELLOW OR CHOCOLATE CAKE (2 8 x 8 size pans or 1 lg. cake pan):
3 c. mix
1 1/2 c. sugar
3 eggs
1 c. water
1 tsp. vanilla
1/2 c. cocoa for chocolate cake
Blend the sugar into mix, beat eggs and water and add half to mix.
Beat for 2 minutes, then add the rest and beat 2 minutes more. For
chocolate cake, mix cocoa with dry ingredients. Bake at 325 degrees
for 25 minutes.
DUMPLINGS (10-12):
3 c. mix
3/4 c. water
Mix and drop by spoonfuls into boiling stew or broth, etc. Cook over
medium heat 10 minutes covered, then 10 minutes uncovered.
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