Directions: |
Directions:Stir baking powder, salt, cream of tartar, powdered milk, and sugar into unsifted flour. Then sift all together. Cut shortening into dry ingredients until mix looks like cornmeal. Store at room temperature.
BISCUITS :
3C Mix
¾ c water
Mix, Knead 10
Strokes. Bake
10 min at 450
Makes 1 Dozen
PANCAKES:
3 C. mix
1 egg
1 ½ c. water
Mix. Makes 18 medium pancakes
MUFFINS:
3 C. mix
2 T Sugar
1 egg
1 C. water
Mix water & dry ingredients. Bake @ 450 for 25 minutes. 1 dozen
WAFFLES:
3 C. mix
1 egg
1 ½ C water
Blend. Makes 6 waffles
GINGERBREAD:
2C Mix
½ C Sugar
1 egg
½ C. water
½ C. molasses
½ tsp. each of
Cinnamon,
Ginger, cloves
Beat egg, water & molasses. Add
to dry ingredients. Bake in 8” pan @ 350 for 40 min
DROP COOKIES:
3 C Mix
1 C sugar
1 egg
1/3 C water
1 tsp vanilla
½ C nuts or choc chips
Blend & drop on cookie pan. Bake @ 375 10-12 min. Makes 4 Dozen
COFFEE CAKE:
3 C mix
½ C sugar
1 egg
2/3 C water
Blend. Cover with topping: ½ C Brown sugar, ½ tsp cinnamon, 3 Tbsp butter, nuts & raisins. Bake 25 min @ 400.
YELLOW/CHOCOLATE CAKE:
3 C mix
1 ½ C Sugar
2 eggs
1 C water
1 tsp vanilla
(chocolate ½ c cocoa)
Blend sugar in mix. Beat eggs, add water & vanilla. Add to dry ingredients. Beat 2 min. Makes 2-9” pans. Bake at 325 for 25 minutes.
CORN BREAD MIX:
4 Tsp salt
4 ½ C. Flour
½ c. Baking powder
2 C. Shortening (not oil)
3 ½ C. yellow corn meal
1 ½ C non fat dry milk
1 1/3 C Brown sugar
Mix dry ingredients. With pastry blender cut in shortening until mixture is crumbly, with mealy texture. Store in Air tight container
REGULAR RECIPE:
2 eggs, 1 1/3 C water, 4 ½ C. Corn bread mix. Stir only until moistened. Bake in 9x13x2 pan @425 20 min.
SMALLER RECIPE:
1 egg, 2/3 C. water, 2 C Corn Bread mix |
This recipe for Master Mix developed at Perdue University is from