Basic Quick Mix and Recipes
(from amylicious’s recipe box)
Source: http://www.creativehomemaking.com/articles/042504a.shtml
Ingredients
Directions
-
Basic Quick Mix Recipe
-
10 c. all-purpose flour
-
1 1/4 c. nonfat dry milk
-
1/3 c. baking powder
-
1 tbsp. salt
-
2 c. vegetable
-
shortening (room temperature)
-
Measure flour into a large bowl. Stir in baking powder, dry milk, and salt, mixing well. Use an electric mixer on medium speed to mix shortening into other ingredients until mixture resembles coarse cornmeal.
-
Storing mix:
-
Store basic quick mix in a ziploc bag or container with a tight lid. This mix can be stored at room temperature about 2 weeks. Will keep a couple of months in refrigerator or freezer. Bring mix to room temperature before using.
-
Using mix:
-
Do not sift mix for recipes. Stir lightly before measuring mix. When measuring mix into a bowl, level off measuring cup with the straight edge of a knife.
-
Basic Biscuits
-
2 c. basic quick mix
-
1/2 c. water
-
Stir together quick mix and water. Turn dough onto a lightly floured board, kneading lightly. Roll 1/2 inch thick. Cut with biscuit cutter and place on ungreased cookie sheet. Bake at 425 degrees for 10 minutes.
-
Note: For drop biscuits, increase water to 2/3 cup. After mixing flour and water together, drop by spoonfuls onto a greased cookie sheet. 1/3 c. grated cheese can be added to dough before dropping onto cookie sheet.
-
Basic Muffins
-
2 c. basic quick mix
-
4 tsp. sugar
-
1 egg, beaten
-
2/3 c. water
-
Stir sugar into quick mix. Add water and egg. Fill greased muffin tins 2/3 c. full and bake at 400 degrees for 20 minutes. Variation: Add 1/2 c. of favorite chopped fruit.
-
Basic Pancakes
-
2 c. basic quick mix
-
1 tsp. sugar
-
1 egg, beaten
-
1 c. water
-
Stir sugar into quick mix. Add water and egg. Pour pancakes onto heated griddle, turning pancakes when bubbles appear on the pancake surface.