MY MASTER MIX
This is Purdue's Master Mix, enriched with whole dried milk. Use 5 lbs. of flour and 2 pounds of shortening - no need to use measuring cups! Substitute whole wheat (pastry) flour for up to half of the all-purpose flour, if desired.
Provided by Lise in Indiana
Categories Breads
Time 10m
Yield 29 cups
Number Of Ingredients 7
Steps:
- Measure/weigh all ingredients accurately.
- Stir the flour, dry milk, salt,baking powder, cream of tartar and sugar together until well blended.
- Cut in the shortening with a pastry blender or rub your hands until it is evenly distributed and the mixture resembles coarse meal.
- Makes about 29 cups of mix.
- Store this mix in an air tight container such as glass jars, or in plastic or metal containers.
- Be careful not to pack the mix. Tighten the lids and store at room temperature in a dark place.
- Label and date the container. This mix keeps 4 weeks at room temperatures.
- Freeze for longer storage - up to a year.
Nutrition Facts : Calories 635.7, Fat 32.1, SaturatedFat 10.1, Cholesterol 10.7, Sodium 1258.6, Carbohydrate 75.3, Fiber 2.3, Sugar 7.9, Protein 11.8
MASTER BAKING MIX
I always keep this versatile baking mix handy so I can whip up a sweet treat for unexpected guests. -Ruby Love, Deer Island, Oregon
Provided by Taste of Home
Time 15m
Yield 14-1/2 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the flour, milk powder, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Store in airtight container in a cool, dry place or freeze for up to 6 months., Master Baking Mix may be used to prepare the following recipes: Fruit Cobbler, Blueberry Quick Bread and Yellow Cake.
Nutrition Facts :
THE MASTER MIX (HOMEMADE BISQUICK SUBSTITUTE)
This recipe is in response to a discussion on the boards about Bisquick. Bisquick is apparently not available in the country where the originator of the thread lives. I prefer to use this in recipes that call for 'Bisquick' rather than purchase it, myself. If stored in the freezer, this will keep for several months. I hope you find this as handy as I do, since I could never keep 'Bisquick' on hand before. If I recall correctly, I think this came from one of my Make a Mix Cookery cookbooks.
Provided by Cindy Lynn
Categories Quick Breads
Time 23m
Yield 10-12 cups, 12 serving(s)
Number Of Ingredients 6
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.
MY MASTER MIX TACO SEASONING
I have 2 recipes for homemade taco seasoning. I call this one my Master Mix because this is the one I use the most and usually make a large batch of it. My family loves Mexican and Tex-Mex.....but they don't like it spicy. This recipe uses flour as a filler that makes it thicker, less spicy, and closer to the commercial brands....
Provided by Vicki Butts (lazyme)
Categories Seasoning Mixes
Time 10m
Number Of Ingredients 23
Steps:
- 1. Combine all ingredients. Mix well. Store in a container with a tight-fitting lid in a cool, dry place for up to about 6 months.
- 2. Makes about 1/2 cup. The large batch makes approximately 3 1/2 cups and fills up a cleaned prego jar. 2 tablespoons of this mix is the equivalent of one (1.25 oz. envelope of purchased mix)
- 3. To use: Use in place a an envelope of purchased seasoning.
- 4. Or use to flavor ground beef. Combine 2 tablespoons seasoning mixture with 1 pound cooked and drained ground beef and 3/4 cup of water. Bring to a boil, then reduce heat and simmer for 15 minutes.
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