Master Baking Mix Recipes

HOMEMADE BAKING MIX

Steps:

• Whisk together sugar, baking powder, salt, and flour. Stir in butter.

HOMEMADE BAKING MIX

Steps:

• Whisk flour, dry milk powder, baking powder, sugar, and salt in a large bowl until thoroughly combined. Cut shortening into dry ingredients with a pastry cutter, about 1/2 cup at a time, until mixture resembles cornmeal. Store in an air-tight container for up to 3 months.

BAKING MIX

Steps:

• In a large bowl, combine the first five ingredients; cut in shortening until mixture resembles coarse crumbs. Store in an airtight container in a cool, dry place or in the freezer for up to 6 months., Quick Baking Mix may be used to prepare the following recipes (also found in Recipe Finder): Cinnamon Coffee Cake, Sausage 'n' Egg Biscuits and Lime Cheesecake.

MASTER BAKING MIX

Steps:

• Sift flour, baking powder, salt, cream of tartar and sugar together 3 times.
• Cut vegetable shortening in (to the consistency of cornmeal).
• Stir in dry milk powder.
• OPTION: Add 1 cup untoasted wheat germ.
• Store in covered container at room temperature. To measure baking mix, pile lightly into a cup and level off with a flat edge.

ALL-PURPOSE BAKING MIX

Steps:

• In the bowl of a food processor combine the flour, baking powder and salt. Pulse for 15 seconds. Add the shortening and pulse until the mixture is similar in texture to cornmeal. If you do not have a food processor shift together the flour, baking powder, and salt into a large bowl. Cut in the shortening with a fork or pastry blender until the mixture is similar in texture to cornmeal.
• Use in recipes that call for Bisquick or all-purpose baking mix.

MASTER BAKERY STYLE MUFFIN RECIPE

Steps:

• Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
• Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
• Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the add-in(s).
• Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
• Allow to cool for 10 minutes in pan before serving.
• Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

MASTER BAKING MIX (LOW FAT BISQUICK SUBSTITUTE)

Steps:

• Mix dry ingredients in food processor using a metal blade, or with an electric mixer.
• Slowly pour in the oil as the machine is running.
• Scrape the sides of the bowl with a rubber spatula.
• Mix thoroughly once again.
• Store in a covered container in the freezer.
• Makes 5 cups of mix.
• Use in recipes calling for Bisquick- type baking mix.

THE MASTER MIX (HOMEMADE BISQUICK SUBSTITUTE)

Steps:

• In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
• Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.
• Place the mix in a covered glass or plastic container and keep in a cool, dry place.
• In warm weather the MIX should be refrigerated.
• Use within a month.
• To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.