Basic Mix

(from Hearts and Hands’s recipe box)

Source: www.stretcher.com

Categories: Master Mix

Ingredients

  • 17 C. all-purpose flour
  • 8 T. baking powder
  • 2 T. salt
  • 4 tsp. cream of tartar
  • 2 tsp. baking soda
  • 3 C. instant non-fat dry milk
  • 4 1/2 C. shortening

Directions

  1. In a very large bowl, stir together all dry ingredients. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Store in an airtight container in a cool dry place. Makes 26 C. Mix will keep for 2-3 months. As with any mix, always remember to label and date all containers carefully.

  2. VARIATIONS:

  3. BISCUITS – mix together 3 C. of baking mix and 2/3 C. water or milk. Blend well, knead slightly, then roll out and cut into desired shape. Bake at 450 deg for 10-15 minutes. Makes 10-12 biscuits. For drop biscuits, add 2 T. extra liquid.

  4. PANCAKES – mix together 4 1/2 C. mix and 2T. sugar until blended. Add 2 beaten eggs and 2 3/4 C. milk, buttermilk or water. Mix thoroughly. Bake on a well-greased hot griddle. Makes 13-16 (6") pancakes.

  5. MUFFINS – blend 2 2/3 C. mix and 4 T. sugar. Add 1 beaten egg and 1 C. milk or water. Stir just until blended together. Pour into greased muffin cups. Bake at 425 deg for 15-20 minutes. Makes 1 doz muffins.

  6. CORNBREAD – mix 3 C. mix, 9 T. cornmeal, and 1 C. sugar. Blend well. Add 3 eggs, 1 1/2 C. milk or water and 1/4 C. melted butter or margarine. Fill greased 9×13-inch pan with batter. Bake at 350 deg for 30-40 minutes.

  7. BREADSTICKS – Mix 2 C. mix, 1/2 C. cornmeal or flour, and 1/2 tsp. salt together. Add a scant 1/2 C. milk or water. Blend ot form a dough, then knead until smooth. Form into 12 small logs, about 1/2" thick. Bake at 400 deg for 15-20 minutes until crisp and well browned.

  8. DOUGHNUTS – Blend 3 C. mix, 1/2 tsp. ground cinnamon, 1/2 C. sugar, and 1/2 tsp. ground nutmeg. Mix together 2 tsp. vanilla extract, 2 eggs, 2/3 C. milk or water in a separate bowl, then add to dry ingredients. Stir until dough forms. Knead on lightly floured surface until smooth and elastic, about 8 minutes. Roll out 1/2" thick and cut with a a floured cutter or drinking glass. Fry in hot oil, about 375deg, turning once to brown each side. Drain on paper towels. Dredge in powdered sugar while doughnuts are still warm.

  9. MOLASSES COOKIES – mix 2 C. mix, 1/4 C. sugar, and 1/2 tsp each of ground cinnamon, ginger and cloves. Blend. Stir in 1 egg yolk and 1/2 C. molasses. Refrigerate for at least 1 hour. Shape dough into 1 1/2" balls. Flatten with a sugar-dipped glass. Bake on and ungreased cookie sheet 375 deg for 10 minutes, or until edges are brown. Cool. Makes about 2 1/2" doz cookies.

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