Best Master Mix Recipes

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.

DRY CHIMICHURRI MASTER MIX/RUB

Steps:

• Combine all ingredients together. Should you like a finer consistency, pulse a couple of times in a spice grinder.
• To Create Chimchurri Sauce:.
• To the entire Dry Master Mix, first add 2 tablespoons each of water and vinegar and allow the mix to rehydrate for about 15 minutes before adding 4 tablespoons of olive oil. Use immediately. Recipe may be increased proportionately.

MASTER BAKING MIX

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.

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:

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

MASTER COOKIE MIX

Steps:

• In a large bowl, combine the flour, sugars, salt and baking soda. Cut in shortening until crumbly. Store in an airtight container in a cool, dry place for up to 6 months. , Master Cookie Mix may be used to prepare the following recipes (also found in Recipe Finder): Peanut Butter Cookies, Cinnamon Raisin Cookies and Banana Cookies.

MASTER MIX FOR BISCUITS

Steps:

• Stir dry ingredients.
• Cut in shortening until mixture resembles cornmeal.
• Measure 3 cups into each freezer bag.
• Freeze.
• To make up biscuits:.
• 3 cups basic mix.
• 3/4 cup cold water.
• Blend well. Knead 10 strokes. Cut into biscuits and bake 450 10 minites.

MASTER MIX ( BISCUITS OR PANCAKES )

Steps:

• Sift dry ingredients together THREE times.
• Cut in the shortening until the consistency of corn meal.
• Store in covered container at room temperature.
• For Biscuits: for each 1 cup of mix, add 1/4 cup milk, pat out on a floured board and cut.
• Bake 10 minutes at 400.
• For Pancakes: for each 3 cups mix, add 1 egg and 1 1/2 cup milk.
• Stir only until moistened.
• Bake on hot griddle.
• These are extremely thick and"meaty".

MASTER HOLIDAY COOKIE MIX

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, egg yolks and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well., Store in an airtight container in the refrigerator for up to 1 week., Master Cookie Mix may be used to prepare the following recipes: Easy Almond Bars, Chocolate-Hazelnut Pinwheels, Holiday Thumbprint Cookies and Peppermint Twists.

MASTER COOKIE MIX

Steps:

• In your largest bowl, stir together the flour, baking soda, salt, brown sugar, and white sugar. Add the shortening and stir until mixture is mealy. Lightly stir in the chocolate chips and butterscotch chips until they are distributed evenly. Place 4 cups of the master mix into each 1 quart jar.
• Attach the following directions to the jar: Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, beat 2 eggs and 1 teaspoon of vanilla until well blended. Add entire contents of the jar to the bowl, stir until combined. Drop by teaspoonfuls onto cookie sheet and bake in the preheated oven for 10 to 12 minutes. This recipe makes about 2 dozen.

MASTER SCONE MIX

Steps:

• Mix the dry ingredients and the lemon zest together.
• Add the cold butter that has been cut into small pieces.
• Slide your hands though the mixture making curls of the butter,.
• ( this will make a flaky product).
• Store in a cupboard up to one month.
• One batch;.
• 2 cups master mix.
• Wet Ingredients; for one batch.
• 1/2 Cup whipping cream.
• 1/4 Cup 2% milk.
• 1 egg.
• 1 teaspoons vanilla.
• Mix the wet ingredients and pour all at once into the dry. Gently mix.
• with a fork and dump onto a floured counter. Fold over a few times, til.
• mixed. ( can add raisins etc. at this point).
• Form into a round, and cut 8 pieces, then place them onto a baking
• sheet or cast iron pan. Brush tops with milk.
• Bake for 20 to 25 minutes.at 375°F
• Note; can roll it out into a rectangle and put the toppings on and roll.
• up like a jelly roll and cut into 8 pieces, then place on sheet and bake.
• as directed above.
• Optional ingredients;.
• Sweet;.
• 1 Cup raisins
• 1 cup dried apricots, chopped.
• Savory;.
• 1/2 Cup bacon pieces.
• 1/2 c green onion, chopped.
• 1 Cup shredded cheese.

ZUCCHINI MASTER MIX FOR- MEATBALLS, BURGERS, MEATLOAF !

Steps:

• In a very large bowl (a roast pan will work too), put in onions and zucchini you prepared. Tilt the bowl by placing a folded towel under the end where the veggies are at. Add the eggs to the zucchini liquid. Beat together well. Add the spices and garlic, beat together and stir in the bread crumbs (the bread crumbs will soak up the liquid and be thick) Mix the veggies in well. (Depending on size and thickness of bread slices, you may need to add more bread). This should be about the same thickness as the meats.
• Add the two meats in and knead with your hands to blend all together well. Let this sit for five minutes.
• BURGERS: Form 14 of the size patties you like. Either cook on the outdoor grill or in a skillet. Make them into burgers on a bun the way you like them, or make Salisbury Steaks of them by making a thick gravy to go over them and serve with mashed potatoes and veggies.
• Place patties on metal baking sheet. Freeze.
• When totally frozen, place the patties into zipper bags with wax paper between the patties. Place back into the freezer until ready to use them.
• MEATLOAF: Form into a loaf shape and bake in a 8x8 or 9x9 inch pan (be sure to leave room all the way around the "loaf" for fat drippings). Place in a 350 degree oven and bake for 45 minutes or until done to your liking. Cool and Freeze until needed. Or if serving right away, During the last 15 minutes of baking, drain the oil from the pan and pour either a large can of tomato soup or a large can of spaghetti sauce over the top of the meatloaf and return it to oven to finish baking. Serve with mashed potatoes and corn.
• *** You can make many recipes using this meat mixture. *** Sometimes when I am in a hurry, I just freeze the raw mixture in zipper bags for future use.

GROUND BEEF MASTER MIX

Steps:

• Set oven to 350 degrees.
• In a 8-quart oven-proof skillet, or roaster, melt butter over low heat.
• Crumble beef into skillet and increase heat.
• Cook until no more pink remains; add in onions, garlic (if using), green pepper and celery.
• Cook just until veggies are tender.
• Add soup, tomato sauce, salt and pepper; cover and bake in 350 degree oven for 1/2- 3/4 of an hour, stirring occasionally.
• Cool; divide into 5 freezer containers, and freeze.

BUTTERMILK MASTER MIX FOR BREAD MACHINE

Steps:

• Mix together the flour, sugar, powdered buttermilk and salt in a large bowl, making sure to mix well.
• Measure out 3 1/2 cups of the mixture into quart-size zipper bags. If you have a few Tbs of mix left over after measuring out the 6 bags, just divide it between the bags.
• Put the bags of mix in a 2 gallon freezer bag, or into two 1 gallon freezer bags. Seal, label and freeze. Or, put the entire mix in an air-tight rigid container, and store the whole thing in the freezer.
• Remove a the bag of mixture from freezer.
• Allow it to come to room temperature.
• Place the following ingredients in your bread machine in the order recommended by the manufacturer: 1 Cup warm water, 1 egg, 2 Tbs butter or cooking oil, bread mix, 1 1/2 tsp active dry yeast.
• Set your bread machine to the appropriate setting and press start. Makes a 1-1/2 pound loaf.

ALL-BRAN MUFFINS MASTER MIX

Steps:

• Mix ingredients in order.
• Chill at least 4 hours.
• Add fresh apple, pear, pineapple, chocolate chips, blueberries, nuts, cranberries if desired.
• Bake at 350 for 25-30 minutes or toothpick comes out clean.

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.

MY MASTER MIX TACO SEASONING

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.

MASTER MIX

Steps:

• 1. Sift dry ingredients together 3 times into large bowl. Cut in shortening until crumbly. Store in airtight container at room temperature. Yields 13 cups.
• 2. BISCUITS: 2 cups master mix, 2/3 cup milk. combine mix and milk in bowl; pat to 1/2 inch thickness. Cut with biscuit cutter or knife. Place on baking sheet. Bake 425) for 10 to 12 minutes. Yields 10 biscuits.
• 3. Waffles: 2 tblsp. sugar, 2 cups master mix, 1 cup milk, 1/4 cup oil, 2 eggs-separated. Combine sugar & mix in bowl. Beat milk, oil and egg yolks together in small bowl; stir into mix. Fold in stiffly beaten egg whites. Bake in hot waffle iron until golden. Yield 4 waffles

MY MASTER MIX

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.

MASTER MIX

Steps:

• 1. sift dry ingredients together.
• 2. the cut in shortening until mixture looks like cornmeal.
• 3. store at room temperature in a clean gaint canisters.
• 4. yields ;29 cups of mix .