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Master Mix developed at Perdue University Recipe

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This recipe for Master Mix developed at Perdue University, by , is from The Kerr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Norman and Susan Kerr
Added: Saturday, July 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs all purpose flour
2 cups powdered milk
cup double action baking powder
3 Tbsp salt
2 Tbsp Cream of Tartar
cup sugar
2 lbs. vegetable shortening

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
c water
Mix, Knead 10
Strokes. Bake
10 min at 450
Makes 1 Dozen

PANCAKES:
3 C. mix
1 egg
1 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 C water
Blend. Makes 6 waffles

GINGERBREAD:
2C Mix
C Sugar
1 egg
C. water
C. molasses
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
C nuts or choc chips

Blend & drop on cookie pan. Bake @ 375 10-12 min. Makes 4 Dozen

COFFEE CAKE:
3 C mix
C sugar
1 egg
2/3 C water

Blend. Cover with topping: C Brown sugar, tsp cinnamon, 3 Tbsp butter, nuts & raisins. Bake 25 min @ 400.

YELLOW/CHOCOLATE CAKE:
3 C mix
1 C Sugar
2 eggs
1 C water
1 tsp vanilla
(chocolate 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 C. Flour
c. Baking powder
2 C. Shortening (not oil)
3 C. yellow corn meal
1 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 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

 

 

 

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