Best My Master Mix Recipes
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
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.
THE MASTER MIX (HOMEMADE BISQUICK SUBSTITUTE)
I found this on a discussion board and have made it. I don't however remember which discussion board, I feel badly I can't give credit where credit is really due. I just love these recipes that make the job easier and this is one for sure. Keep it on your pantry shelf! This is a Subsitution for Bisquick Mix!
Provided by Susan Cutler
Categories Other Breads
Number Of Ingredients 6
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.
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