Master Mixes.Below are various recipes found throughout the web. I will include the source on those I have information for but for others I've had them for so long I can't remember where I found them.
MASTER MIX
1/3 c. baking powder 1 tsp. salt 1/4 c. sugar 1 tsp. cream of tartar 9 c. all-purpose flour 2 c. shortening Sift baking powder, salt, sugar and cream of tartar into flour. Sift together two times into large mixing bowl. Cut in shortening until mixture looks like cornmeal. Store in tightly covered container at room temperature. Will keep for 6 weeks. Pile master mix into cup lightly and level with knife to measure. Yields 13 cups. Use like Bisquick. MASTER MIX GINGERBREAD 4 c. Master Mix 1/2 c. sugar 2 eggs 1 c. water 1 c. molasses 1 tsp. cinnamon 1 tsp. ginger 1 tsp. cloves, ground Beat eggs, water and molasses together. Blend spices and sugar into master mix. Add liquid and blend well. Bake at 350 degrees for 30-40 minutes. Makes 2 layers. MASTER MIX OATMEAL COOKIES 3 c. master mix 1 c. sugar 1 egg 1/3 c. water 1 tsp. cinnamon 1 c. quick oats 1/2 c. nuts or raisins Blend and drop on cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Makes 4 dozen. BISCUIT MASTER MIX 9 c. all-purpose flour 1 tbsp. salt 1/4 c. sugar 1/3 c. baking powder 2 tsp. cream of tartar 2 c. shortening or butter Place flour in large bowl; stir in rest of dry ingredients. Cut in shortening until evenly distributed in dry ingredients. Store in airtight container. The mix keeps for 6 months in refrigerator. BISCUITS: 3 c. milk 1 c. milk Measure Master Mix lightly; stir in milk. DO NOT OVER MIX. Roll out to desired thickness, cut and bake on cookie sheet at 450 degrees for 10 to 12 minutes. MASTER MIX 5 lb. all purpose flour 2 1/2 c. dry milk 3/4 c. baking powder 3 tbsp. salt 2 tbsp. cream of tartar 1/2 c. sugar 2 lb. vegetable shortening Sift dry ingredients together. Then cut in shortening until mix looks like cornmeal. Store at room temperature in sealed containers. Yields 29 cups mix. The Master Mix can be used in any recipe calling for biscuit mix, using water in the place of milk. BROWNIE MASTER MIX 4 c. all-purpose flour 6 c. sugar 2 1/2 c. cocoa 3 tsp. salt 4 tsp. baking powder 2 c. shortening Mix all of dry ingredients together. Cut the shortening into the dry ingredients. Store in dry place for up to 3 months. This will make 10 batches of brownies. To make 1 batch of brownies: Combine 2 cups brownie master mix, 2 eggs and 1 teaspoon vanilla. Bake at 350 degrees for 20-30 minutes. MASTER MIX 9 c. all-purpose flour 2 tsp. cream of tartar 1 c. nonfat dry milk 1/3 c. baking powder 1 tbsp. salt 4 tbsp. sugar 2 c. shortening which does not need refrigeration Sift together flour, baking powder, salt, cream of tartar, sugar and dry milk -- 3 times. Cut in shortening with pastry blender or 2 knives until mixture looks like coarse cornmeal. Store in covered container at room temperature. For 15 to 20 biscuits, measure out 3 cups master mix. Blend in 2/3 to 1 cup water. Knead 10 times. Drop onto ungreased pan. Bake at 400 degrees for 10 minutes. MASTER MIX COOKIES 3 c. master mix 1 c. sugar 1 egg 1/3 c. water 1 tsp. vanilla 1/2 c. nuts or chocolate chips Blend, drop on cookie sheet. Bake at 375 degrees for 10-12 minutes. Makes 4 dozen. NOTE: For Oatmeal Cookies, omit vanilla, increase water to 1/2 cup, and add 1 teaspoon cinnamon and 1 cup quick oats. Bake at 350 degrees for 10-12 minutes. MASTER MIX COFFEE CAKE 3 c. master mix 1 c. sugar 1 egg 2/3 c. water TOPPING: 1/2 c. brown sugar 3 tbsp. butter 1/2 tsp. cinnamon 1/2 c. nuts and raisins Blend cake ingredients. Cover with topping. Bake at 400 degrees for 25 minutes. MASTER MIX DROP COOKIES 2 c. master mix 1 c. sugar 1 egg 1/3 c. water 1 tsp. vanilla 1/2 c. nuts or chocolate bits Blend all ingredients. Drop on cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Makes about 4 dozen cookies. MASTER MIX MUFFINS 3 c. master mix 2 tbsp. sugar 1 egg 1 c. water Mix water and egg. Blend with dry ingredients. Bake at 425 degrees for 25 minutes. Makes 1 dozen muffins. MASTER MIX OATMEAL COOKIES 3 c. Master Mix 1 c. sugar 1 egg 1/3 c. water 1 tsp. cinnamon 1 c. quick oats 1/2 c. raisins Variations: 1) 1/2 c. nuts 2) 1/2 c. chocolate chips 3) 1/4 c. coconut Mix until blended. Drop on a greased cookie sheet. Bake at 375 degrees for 10-12 minutes. Makes 4 dozen. MASTER MIX BANANA BREAD 3 c. Master Mix 1/2 c. sugar 1 egg 1/4 c. water 1/2 c. chopped nuts 4 med. bananas Add sugar to mix. Mash bananas. Add egg and water. Blend well. Add nuts. Pour into greased loaf pan. Bake at 400 degrees for 30 minutes. MASTER MIX SUBSTITUTE FOR BISQUICK 1/2 c. baking powder 1/4 c. sugar 9 c. flour 1 1/4 c. canola oil Sift together powder and sugar into flour. Sift together twice into large mixing bowl. Slowly add oil, cutting in with pastry blender, until mix is consistency of corn meal. Store in tightly covered container at room temperature or may be refrigerated. Makes 1 dozen cups. Spoon lightly into cup and level with spatula. Use for pancakes, waffles, biscuits, coffee cake. MASTER MIX BROWNIES 3 c. Master Mix 2 c. sugar 2 eggs 1/3 c. water 1/2 c. cocoa 2 tbsp. melted shortening 1 tsp. vanilla 1 tsp. black walnut flavoring Add sugar and cocoa to master mix. Beat eggs. Add flavorings, shortening and water. Blend liquid into dry ingredients until smooth. Pour into a greased 9 x 13 inch pan. Bake at 375 degrees for 20-25 minutes. Makes 2 dozen. MASTER MIX YELLOW OR CHOCOLATE CAKE 3 c. master mix 1 1/2 c. sugar 2 eggs 1 c. water 1 tsp. vanilla 1/2 c. cocoa (for chocolate cake) Blend sugar into mix. Beat egg and water together and add half to mix. Beat 2 minutes, then add remaining mix and beat. Bake in two 8-inch pans for 25 minutes at 325 degrees MASTER MIX DEVELOPED AT PURDUE UNIVERSITY 5 lbs. all-purpose flour 2 1/2 c. dry milk solids 3/4 c. double acting baking powder 3 tbsp. salt 2 tbsp. cream of tartar 1/2 c. sugar 2 lbs. vegetable shortening Stir baking powder, salt, cream of tartar, dry milk solid and sugar into unsifted flour. Then sift all together, cut shortening into above until mix looks like cornmeal. Place in two Tupperware Econo Canisters or one Giant Canister. Store at room temperature. USES FOR THIS MASTER MIX: (Combine ingredients in order given). BISCUITS (1 dozen) : Bake at 450 degrees for 10 minutes; Amount of mix - 3 cups; Sugar - none; Eggs - none; Water - 3/4 cup; Other ingredients - none; Method - blend, knead 10 strokes. PANCAKES (15-18 medium size) : Amount of mix - 3 cups; Sugar - none; Eggs - 1; Water 1 1/2 cups; Other Ingredients - none; Method - Just blend. MUFFINS (1 dozen) : Bake at 450 degrees for 25 minutes; Amount of mix - 3 cups; Sugar - 2 tablespoons; Eggs - 1; Water - 1 cup; Other ingredients - none; Method - Mix water and egg. Blend with dry ingredients. WAFFLES (6) : Amount of mix - 3 cups; Sugar - none; Eggs - 1; Water - 1 1/2 cups; Other ingredients - none; Method - Blend well. GINGERBREAD (1 layer - 2 x 8 x 8 inches) : Bake at 350 degrees for 40 minutes; Amount of mix - 3 cups; Sugar - 1/4 cup; Eggs - 1; Water - 1/2 cup; Other ingredients - 1/2 cup molasses, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon cloves; Method - Beat egg, water and molasses. Blend dry ingredients. Gradually blend dry and liquid ingredients. DROP COOKIES (4 dozen) : Bake at 375 degrees for 10-12 minutes; Amount of mix - 3 cups; Sugar - 1 cup; Eggs - 1; Water - 1/3 cup; Other ingredients - 1 teaspoon vanilla, 1/2 cup nuts or chocolate bits; Method - Blend and drop on cookie sheet. COFFEE CAKE: Bake at 400 degrees for 25 minutes; Amount of mix - 3 cups; Sugar - 1/2 cup; Eggs - 1; Water - 2/3 cup; Other ingredients - Top with 1/2 cup brown sugar, 3 tablespoons butter and 1/2 teaspoon cinnamon; Method - Blend, cover with topping. Chili Seasoning Mix Cut several pieces of foil, about 6 x 8 inches. On each piece of foil, measure the following ingredients: 3 Tablespoons flour 2 Tablespoons instant minced onion 1 to 1-1/2 teaspoons chili powder 1/2 teaspoon ground cumin 1 teaspoon salt 1/4 to 1/2 teaspoon red pepper or cayenne powder 1/2 teaspoon instant minced garlic Fold foil and seal tightly. Store packets in a covered airtight container for easy use. Chili Seasoned Meatballs 1 pound ground beef 1 egg, beaten 1/4 cup dry bread crumbs 2 Tablespoons milk 1/2 teaspoon salt 1 Tablespoon cooking oil 1-pound can tomatoes 15-ounce can kidney beans 1 cup elbow macaroni, uncooked 1 package Chili Seasoning Mix 2 cups water Combine ground beef, egg, bread crumbs, milk, and salt; mix well. Shape in 1-1/2-inch balls. Brown all sides of meatballs in hot oil in heavy skillet. Drain off excess fat. Add tomatoes, kidney beans, uncooked macaroni, and water. Bring mixture to a boil, stirring gently to avoid breaking up meatballs. Avoid letting macaroni stick. Reduce heat; simmer for 15 minutes, stirring occasionally. Yield: 4 to 6 servings. Ranch Style Chili 1 pound ground beef 1 package Chili Seasoning Mix 1/2 cup water 1-pound can tomatoes or sauce 15-ounce can kidney beans Brown ground beef in large skillet; drain off excess fat. Stir in Chili Seasoning Mix, water, tomatoes, and kidney beans. Bring to boil; reduce heat and simmer, covered, for 15 to 20 minutes. Yield: 4 to 6 servings. Source for Chili Mix and Recipes: Penner, Karen P. Convenience Mixes to Make at Home. Cooperative Extension Service, Kansas State University, Manhattan. January 1983. Master Meat Sauce Mix
4 pounds ground beef or turkey 1 cup minced onion 3 6-oz. cans (18 ounces) tomato paste 4 cups tomato sauce 1 teaspoon garlic powder 1 Tablespoon salt Brown ground beef and onion in a pan. Drain. Add other ingredients and bring to a boil. Turn down heat to a simmer and simmer 20 to 30 minutes. Add water or tomato juice, while simmering, to thin, if necessary. (The mixture should be thick but not pasty.) Divide into 1-cup portions and freeze. Note: To add calcium, sprinkle 1 cup dry milk over drained beef before adding other ingredients. Makes 9 cups. Sloppy Joes 2 cups of Master Meat Sauce Mix 1 Tablespoon vinegar 1 Tablespoon brown sugar 1/4 cup catsup Place the 2 cups of prepared Master Meat Sauce Mix in a large pan. Add the vinegar, brown sugar, and catsup. Mix well. Bring to a boil then reduce heat and simmer for 10 minutes. Serve on hamburger buns. Makes 4 servings. Spaghetti Add 1-1/2 teaspoons Italian seasoning or 1 package spaghetti sauce seasoning to 2 cups Master Meat Sauce Mix. Heat. Mix with 4 cups hot, cooked spaghetti. Chili Add 2 to 3 teaspoons chili powder and two 16-ounce cans of drained kidney beans to 2 cups Master Meat Sauce Mix. Heat through. Mini Pizzas Add 1 teaspoon Italian seasoning and a dash of pepper to 1 cup Master Meat Sauce Mix. Spoon 2 Tablespoons of sauce over 1/2 bagel or 1/2 English muffin. Sprinkle with 1 to 2 Tablespoons mozzarella (pizza) cheese. Broil 2 to 3 minutes until cheese starts to brown. Pastafazool Mix one 16-ounce can chili beans and 6 to 7 ounces dry macaroni, cooked and drained, with 1 cup Master Meat Sauce Mix. Add 1/2 cup grated cheese. Serve with grated Parmesan or Romano cheese at the table. Rosy Hamburger Stroganoff Mix 1 cup low-fat sour cream or yogurt with two cups Master Meat Sauce Mix. Serve over cooked noodles. Source for Master Meat Sauce Mix and Recipes: Coplin, Sharron. Main Dishes Made from Master Meat Sauce. Family Nutrition Program. Ohio State University Extension. November 1997. How can we help you? Angel Neu County Extension Agent Family & Consumer Sciences Cooke County 301 South Chestnut Gainesville, TX 76240 (940)668‐5415 [email protected] Oatmeal Mix
This mix provides the nutty flavor and chewy texture of oats. 7 cups all-purpose flour 3-1/2 cups sugar 2 Tablespoons salt 1/4 cup baking powder 2-1/4 cups vegetable shortening 18-ounce box rolled oats* In a large bowl combine the first four ingredients and stir with a spoon; now sift these ingredients together. Cut in the vegetable shortening with a pastry blender or a fork until the mixture has the consistency of cornmeal. Add the oats and mix well. Store in a tightly covered container in a cool, dry place. To measure the mix, spoon lightly into a measuring cup and level off with a spatula. Yield: 22 cups. • Do not use “Quick Oats” as they are cut thinner for quicker cooking. Basic Oatmeal Cookies 1 egg, beaten 3/4 cup sugar 1 teaspoon vanilla 2-1/2 cups Oatmeal Mix 1 teaspoon cinnamon 1/4 cup milk 1/3 cup raisins Beat eggs and sugar together; add the vanilla and mix together. Stir in the Oatmeal Mix and cinnamon. The mixture will be dry; add the milk and the raisins, and stir just enough to moisten the dry ingredients. Spray a cookie sheet with nonstick oil to coat the surface. Drop the dough by teaspoonfuls on the greased baking sheet. Bake at 375ºF (moderate oven) for 12 to 15 minutes. Remove from baking sheet using a pancake turner. Place on a wire rack to cool for 15 minutes. Makes 24 cookies. Basic Oatmeal Muffins 1 egg 3/4 cup milk 3 cups Oatmeal Mix Beat egg until the yolk and white are thoroughly mixed. Add milk to egg and mix well. Pour into Oatmeal Mix. Stir just enough to moisten. Fill greased or papered pans two-thirds full. Bake at 425ºF about 20 minutes. Variations: Add one of these fruits to put an interesting twist to your muffins. Add to Basic Oatmeal Muffins: 3/4 cup chopped dates; 3/4 cup raisins; 1 cup drained blueberries; 3/4 cup chopped nuts; or 1 cup diced apples mixed with 1/2 teaspoon cinnamon. Yield: About 12 muffins. Apple or Zucchini Cake 3 cups Oatmeal Mix 1/3 cup brown sugar 1 teaspoon cinnamon 2 eggs, beaten d 1/2 cup milk 1-1/2 cups grated apples or zucchini Measure dry ingredients into a bowl and stir to blend. Pour in the beaten eggs and milk. Stir about 2 minutes, then stir in apples or zucchini. Bake in a greased 8-inch square pan at 350ºF about 30 minutes. Banana Nut Oatmeal Bread 3 cups Oatmeal Mix 2 eggs, beaten 3/4 cup milk 1/2 cup mashed banana 1/4 cup chopped nuts (optional) Combine all ingredients. Stir well and pour into greased loaf pan. Bake at 350ºF about 50 minutes. Source for Oatmeal Mix and Recipes: Penner, Karen P. Convenience Mixes to Make at Home. Cooperative Extension Service, Kansas State University, Manhattan. January 1983. Buttermilk Dressing Mix
2 Tablespoons instant minced onions 1-1/2 teaspoons salt 1/2 teaspoon garlic powder 3 Tablespoons dried parsley flakes Mix all ingredients and store in a glass jar. Makes about 6 Tablespoons of mix, enough for three recipes of dressing. Buttermilk Dressing 2 Tablespoons Buttermilk Dressing Mix 1 cup mayonnaise 1 cup buttermilk* Place all ingredients into a quart jar. Mix well and refrigerate. Makes about 2 cups dressing. * No buttermilk? Substitute 1 Tablespoon lemon juice or vinegar mixed with 1 cup of milk. Buttermilk Dip Use 1 cup sour cream instead of buttermilk. Prepare as above for dressing and refrigerate. French-Tomato Dressing Mix 3 cups sugar 1 Tablespoon salt 1/2 teaspoon garlic salt 3 Tablespoons dry mustard 3 Tablespoons celery seed 1-1/2 teaspoons pepper Combine ingredients and store in quart jar. Makes enough for three recipes of dressing. French-Tomato Dressing 1 cup plus 2-1/2 Tablespoons French-Tomato Dressing Mix 1 cup oil 1/2 cup vinegar 1 can tomato soup Whip all ingredients with an electric mixer. Pour into quart jar and refrigerate. Makes 3 cups dressing. Source for Dressing Mixes: Penner, Karen P. Convenience Mixes to Make at Home. Cooperative Extension Service, Kansas State University, Manhattan. January 1983. |
BASIC MASTER MIX
(The cooking possibilities are endless…) 4 cups flour 2 Tbs. Baking Powder 1 tsp. Baking Soda 1 tsp. salt ½ cup dry powdered milk 1 ¼ cup shortening Directions: Sift together the dry ingredients into a large bowl. Using a pastry blender, cut in the shortening until the mixture is the consistency of cornmeal. Store in an air-tight container until ready to use. Yield: 5 ½ cups Peanut Butter Cookies 2 cups Master Mix 2/3 cup sugar 1 cup creamy peanut butter 1 egg, beaten 1 Tbs. water Directions: In a large bowl, stir the Master Mix, sugar and peanut butter together. Combine the water and egg together and add to the mixture, stirring thoroughly. Shape the dough into balls and place on an ungreased baking sheet, then flatten with a fork in a criss-cross pattern. Bake at 375˚ for 10-12 minutes. Yield: 3 dozen cookies Basic White Cake 1 ½ cup Master Mix ½ cup sugar ½ cup water 1 egg ½ tsp. vanilla Directions: Stir the sugar and Master Mix together in a large bowl. In a separate bowl, combine the water, egg and vanilla together. Add half the liquid ingredients to mix and beat for 2 minutes at medium speed with an electric mixer. Add the remaining half of the liquid ingredients and beat for 1 more minute. Pour the batter into a greased and floured 9 inch cake pan. Bake at 375˚ for about 25 minutes. (Variation) Applesauce Spice Cake: Increase the sugar to 2/3 cup. Leave the water out and add ½ cup applesauce, ½ tsp. cinnamon, ¼ tsp. nutmeg and 1/8 tsp. ground cloves. Apple Cobbler 1/3 cup sugar 2 Tbs. Master Mix 1/8 tsp. cinnamon ¼ cup water 3 cups apples, peeled, cored and thinly sliced 1 Tbs. butter Topping: See recipe below Combine the sugar, master mix, cinnamon and water. Add the apples stirring well. Pour into a greased 9 inch square baking pan. Dot with the butter ad then sprinkle the crumb topping over the top of the apples (see below). ►Cobbler Crumb Topping: 1 cup Master Mix 2 Tbs. sugar 1 egg, beaten 2 Tbs. water Directions: In a small bowl, add 1 tablespoon sugar to the Master Mix. Combine the egg and water and stir into the mixture well. Spread topping over fruit. Sprinkle remaining tablespoon of sugar over topping. Bake at 350˚ for 30 minutes. Serve while warm. Yield: 6 to 8 servings. Variations: Prepare peaches, berries, cherries or other fruits as for a pie and substitute for apples. Cornbread 1 cup Master Mix 1 cup cornmeal 2 teaspoons sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg, beaten 1 cup buttermilk Directions: In a large bowl, mix the dry ingredients. In a separate bowl, add the egg to the buttermilk and blend with dry ingredients. Pour into a well-greased, 8-inch square pan. Bake at 425˚ for 25 to 30 minutes. Yield: 9 servings. Pancakes or Waffles 2 cups Master Mix 1 teaspoon sugar 1 egg 1 cup water (more water may be added to thin batter) Directions: In a large bowl, add the sugar to the Master Mix. In a separate bowl, beat the egg slightly, then add to water and stir thoroughly. Add liquid to dry mixture and stir about 25 strokes. Batter will not be smooth. Bake on a preheated griddle, skillet or individual waffle maker. Banana-Nut Bread 3 cups Master Mix 2 eggs, beaten 2/3 cup sugar 1 cup mashed ripe bananas (about 2 medium) 1/2 cup nuts (pecans or walnuts) 1/2 cup milk 1/2 teaspoon vanilla Directions: Preheat the oven to 325˚. Grease one 9-by-5-inch loaf pan. In a medium bowl, combine all ingredients, stirring well to blend (do not over-mix). Pour into the prepared loaf pan. Bake 50 to 60 minutes until a wooden toothpick inserted in center comes out clean. Cool on a wire cooling rack 5 minutes. Turn out of pan. Cool right-side up on rack. Yield: 1 loaf. (Variation) Pumpkin Bread: Preheat oven to 350˚. Substitute 1 cup mashed, cooked pumpkin for bananas and add 1/2 teaspoon each cinnamon, ground nutmeg and ground cloves. Stir to blend. Then stir in the 1/2 cup chopped nuts and 1/2 cup raisins. Bake 50 to 60 minutes. (Variation) Zucchini Bread: Preheat oven to 325˚. Substitute 2 cups well-drained, grated, unpeeled zucchini for bananas, and add 3 tablespoons orange juice and 1 teaspoon grated orange peel. Bake 60 to 70 minutes. Basic Muffins 2 cups Master Mix 2 tablespoons sugar 1 egg, beaten 1 cup water Directions: In a large bowl, stir sugar into the Mater Mix. In a separate bowl, beat the egg and water together. Add the liquid to dry ingredients and stir 15 strokes or just enough to blend, leaving a few lumps. Bake in well-greased muffin tin at 400˚ for 20 minutes. Yield: 1 dozen medium muffins. (Variation) Apple muffins: Add 3/4 cup peeled, finely-diced apples, 1/4 teaspoon cinnamon and a dash of nutmeg to muffin batter. (Variation) Blueberry muffins: Add 1/2 cup canned, fresh or frozen blueberries without juice to muffin batter. (Variation) Banana muffins: Reduce water to 1/2 cup and add 1/2 cup mashed banana and 1/4 teaspoon nutmeg to muffin batter. (Variation) Bran muffins: Reduce Mix to 1-1/2 cups and add 1/2 cup all-bran type cereal to dry ingredients. (Variation) Cheese muffins: Add 1/2 cup grated Cheddar cheese to dry ingredients. Cinnamon Pinwheels 2 cups Master Mix (do not pack) ½ cup cold milk 1 Tbs. butter, melted 2 Tbs. Sugar ¼ tsp. cinnamon Directions: Add the Master Mix to a large bowl and make a well in the center. Add the milk and stir about 25 strokes with a wooden spoon. Turn out onto a sheet of waxed paper. Knead well about 6 times. Roll out the dough on a lightly floured counter into an 8 x 12 inch rectangle. Spread the melted butter over the top and then sprinkle with the cinnamon and sugar. Roll up into a tight log and cut into 1 inch slices. Place the cut side down into an 8 x 8 inch square pan. Bake in a 450˚ oven for 15 minutes or until golden. Cheesy-Tomato Pie 1 pound ground beef 1-1/2 cups chopped onion 1-1/2 cups milk 3 eggs 3/4 cup Master Mix 1/2 teaspoon salt 1/4 teaspoon pepper 2 tomatoes, sliced 1-1/2 cups shredded Cheddar cheese Directions: In a large fry pan, brown the ground beef and onion; drain well. Spread in a greased 10-inch pie plate. In a large bowl, combine the milk, eggs, Master Mix, salt and pepper, beat for 1 minute with an electric hand mixer. Pour over the ground beef mixture. Bake for 25 minutes at 400˚. Top with the tomato slices and cheese, then bake 5 to 8 more minutes or until a knife inserted in the center comes out clean. Yield: 6 to 8 servings. WAFFLES 3 cups Master Mix (do NOT pack) 2 teaspoons Sugar 1 Egg 1 ½ cup Water Directions: In a large bowl, add the sugar to the Master Mix. In a separate bowl, beat the egg slightly, then add to the water to the egg and stir thoroughly. Add the liquid ingredients to the dry mixture and stir about 25 strokes. Batter should be thick. Pour about ¾ cup of batter on a sprayed preheated waffle iron. DO NOT OVERFILL! Cook each waffle until golden brown and serve with syrup. Yield: 4-5 waffles Master Mix Hawaiian Pizza Crust Ingredients: 2 cup Master Mix 1/3 cup + 2 Tbs. warm water Flour for kneading and for bottom of pan Pizza Ingredients: 2/3 cup pre-made pizza sauce 1 cup shredded cheddar or mozzarella cheese 2 pineapple slices, diced ¼ C green bell pepper, diced 2 slices ham, diced ½ tsp. pizza seasoning blend (to sprinkle on top) 1 tsp. parmesan cheese (to sprinkle on top) Directions: Preheat oven to 425˚. Lightly grease (spray) medium pizza pan and dust lightly with flour. In a large bowl, stir the Master Mix and water until soft dough forms. Turn onto the counter lightly dusted with flour. Knead about 10 times and shape into a ball. Place the ball onto the greased/floured pizza pan. Flour the rolling pin and roll or press the dough evenly out onto the bottom of the pizza pan. Top the crust with the pizza sauce, cheese, toppings, and pizza seasoning. Bake approximately 12-14 minutes, or until the crust is golden brown around the edges. Let the pizza cool slightly, cut with pizza cutter and serve. Yield: One medium sized pizza. Master Mix Cookbook
AgriLife Extension Texas A&M Adapted from Master Mix Cookbook—Ohio State University Extension Basic Master Mix Recipe 8 cups flour (all-purpose, whole wheat, or any combination of both) 1/4 cup plus 1 Tablespoon baking powder 2 teaspoons salt 1 cup nonfat dry milk powder 1-1/2 cups vegetable shortening Makes: 11 cups Mix In a bowl, combine the flour, baking powder, and salt and stir with a spoon for 1 minute then sift to evenly distribute all ingredients. Using a fork or pastry blender, cut in the shortening until the Mix is the consistency of cornmeal. See Helpful Hints for Preparing and Storing Master Mix. In addition to the recipes that follow, Master Mix can be used to make your own favorite recipes. Use 1-1/2 cups of Master Mix for each cup of flour in your recipe. Leave out leavening, salt, milk, and fat in the recipe because they are already included in the Master Mix. Helpful Hints for Preparing and Storing Missouri Mix • Accurate measuring can mean the difference between a prize-winning product and a failure. • Measure dry ingredients using standard dry flush-rim measuring cups or standard measuring spoons. Spoon ingredients lightly into the cup and level with a spatula. Be careful not to hit the side of the measuring cup with the spoon, causing dry ingredients to settle and measurements to be inaccurate. • Solid ingredients, such as vegetable shortening, should be packed firmly into a flush rim measuring cup so that no air pockets remain. A rubber spatula is useful to get all the shortening out of the cup. • Always stir Master Mix before measuring to redistribute the ingredients. Spoon lightly into a cup and level with a spatula. Do not sift Master Mix before using. • If stored in an airtight container in a cool, dry location, Master Mix will stay fresh for several months. • Suitable storage containers for Master Mix include glass jars, plastic containers, and bags made for freezer use. • The shelf-life of Master Mix can be extended by packaging in moisture- and vapor-proof containers and refrigerating or freezing. • If whole wheat flour is used, Master Mix must be refrigerated to prevent flavor changes due to the higher level of fat in whole wheat flour. • Before storing, label Master Mix with the name of the product, the date prepared, the use-by date, other information you will need to use the Mix Basic Biscuits For 6 biscuits: For 12 biscuits: 1 cup Master Mix 2 cups Master Mix 1/4 to 1/3 cup water 1/2 to 2/3 cup water Gradually add water to Master Mix, stirring with a fork. Use just enough water to make a soft, nonsticky dough. Turn onto a floured board and knead about 10 times. Roll or pat out to 1/2-inch thickness. Cut out with a floured biscuit cutter or a 2 to 3” drinking glass dipped in flour. Bake on an ungreased baking sheet in a preheated 450ºF oven for 8 to 10 minutes, until lightly browned. For drop biscuits: Increase water slightly to 1/3 cup for 6 biscuits and to 2/3 cup for 12 biscuits. It is not necessary to knead or roll. Drop by spoonfuls onto an ungreased baking sheet. Flavor variations for biscuits: Blend grated cheese, chopped parsley, chives, or other herbs with the dough to add color and flavor. Peanut Butter Refrigerator Cookies 2 cups Master Mix 2/3 cup sugar 1 cup chunky peanut butter 1 egg, beaten 1 Tablespoon water Stir sugar and peanut butter into the Master Mix. Combine water and the beaten egg and add to the Mix. Stir thoroughly. To bake now: Wash your hands and then take heaping teaspoons of dough out and shape into balls. Place the balls on ungreased baking sheets and flatten with a floured fork. Bake in a preheated 375ºF oven for 10 to 12 minutes. To bake later: Wash your hands and shape the dough into a roll. The rolled cookie dough can be wrapped airtight and refrigerated several days before baking. To bake, slice the roll into 1/4-inch thick sections and shape them into balls. Place the balls on ungreased baking sheets and flatten with a floured fork. Bake in a preheated 375ºF oven for 10 to 12 minutes. Makes: 3-1/2 dozen cookies. Basic Cake 1 1/2 cups Master Mix 1/2 cup sugar 1/2 cup water 1 egg, beaten 1/2 tsp. vanilla flavoring Grease the bottom of a 9-inch cake pan. Place 1 to 2 teaspoons of flour into the bottom of the pan and shake until all surfaces of the pan interior are dusted with flour. Discard excess flour. Set cake pan aside. In a large bowl, stir sugar into the Missouri Mix. In a small bowl, combine water, the beaten egg, and vanilla. Add half the liquid ingredients to the Mix and beat 2 minutes at medium speed with an electric mixer or 200 strokes by hand. Add the remaining liquid and beat 1 minute more. Pour the batter into the pan. Bake in a preheated 375ºF oven for about 25 minutes. Basic Cake Variations Applesauce Spice Cake Leave water and vanilla out and add: 1/2 cup applesauce 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon cloves Increase sugar to 2/3 cup Stir in 1/3 cup raisins 1/4 cup nuts (optional). Banana Cake Reduce water to 1/3 cup. Add 1/2 to 2/3 cup mashed banana (about 1 banana). Apple Cobbler 6 Tablespoons sugar 2 Tablespoons Master Mix 1/8 teaspoon cinnamon 1/4 cup water 3 cups peeled, thinly-sliced apples 2 teaspoons butter or margarine Topping (see recipe below) Combine sugar, Master Mix, cinnamon, and water. Add sliced apples and stir. Pour into a greased 9-inch square baking pan. Dot with butter or margarine. Topping 1 cup Master Mix 2 Tablespoons sugar 1 egg, well beaten 2 Tablespoons water, Add 1 Tablespoon of the sugar to the Master Mix. Combine egg and water and stir into the Mix. Stir well. Spread topping over fruit. Sprinkle the other Tablespoon of sugar over the topping. Bake at 350ºF for 30 minutes. Serve while warm. Makes 6 to 8 servings. Gingerbread 1-1/2 cups Master Mix 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/8 teaspoon cloves 1/4 cup brown sugar 1/3 cup molasses 1/3 cup water 1 egg, beaten Add spices to Master Mix. Stir together brown sugar, molasses, water, and egg. Add half of liquid to dry ingredients and beat on medium speed with an electric mixer for 2 minutes or 200 strokes by hand. Add remaining liquid and beat one minute at low speed. Pour batter into a greased 8-inch square baking pan lined with waxed paper. To cut a waxed-paper liner, place the pan on a piece of waxed paper, trace around it with a pencil, and cut out. This liner will allow you to easily remove the gingerbread from the pan. Bake 30 minutes at 350ºF. Makes 9 servings. Corn Bread 1 cup Master Mix 1 cup cornmeal 2 teaspoons sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg, beaten 1 cup buttermilk* Mix dry ingredients. Add egg to buttermilk and stir into dry ingredients. Pour into a well greased 8-inch square pan. Bake at 425ºF for 25 to 30 minutes. Makes 9 servings. • Note: If you do not have buttermilk on hand, use 1 Tablespoon of vinegar or lemon juice mixed into a scant cup of milk. Banana Nut Bread 3 cups Master Mix 2 eggs, beaten 2/3 cup sugar 1 cup mashed bananas (about 2 medium) 1/2 cup nuts 1/2 cup milk 1/2 teaspoon vanilla flavoring Preheat oven to 325ºF. Grease one 9- x 5-inch loaf pan or two 7- x 3-inch loaf pans. In a medium bowl, combine all ingredients, stirring to blend. Turn into prepared pan(s). Bake 50 to 60 minutes until a wooden toothpick inserted in center comes out clean. Cool on a rack 5 minutes. Turn out of pan. Cool right-side up on rack. Makes 1 or 2 loaves. Variations: Pumpkin Bread Preheat oven to 350ºF. Substitute 1 cup canned pumpkin for bananas and add 1/2 teaspoon each of cinnamon, ground nutmeg, and ground cloves. Stir to blend. Then stir in 1/2 cup chopped nuts and 1/2 cup raisins. Bake 50 to 60 minutes. Zucchini Bread Preheat oven to 325ºF. Substitute 2 cups well-drained, grated, unpeeled zucchini for bananas and add 3 Tablespoons orange juice and 1 teaspoon grated orange peel. Bake 60 to 70 minutes. Date Nut Bread Preheat oven to 350ºF. Substitute 1 cup chopped dates for bananas and increase milk to 3/4 cup. Raisins, chopped prunes or figs can be substituted for dates. Bake 50 to 60 minutes. Basic Muffins 2 cups Master Mix 2 Tablespoons sugar 1 egg, beaten 1 cup water Stir sugar into Master Mix. Beat egg and add to the water. Add liquid to dry ingredients and stir 15 strokes, or just enough to blend, leaving a few lumps. Bake in well-greased muffin tin at 400ºF for 20 minutes or bake in a muffin tin with paper liners inserted into each cup. Makes 10 to 12 medium muffins. Variations: Apple Muffins Add 3/4 cup peeled, finely-diced apples; 1/4 teaspoon cinnamon; and a dash of nutmeg to muffin batter. Blueberry Muffins Add 1/2 cup canned, fresh, or frozen blueberries without juice to muffin batter. Dried Fruit Muffins Add 3/4 cup raisins or finely-chopped dates or apricots to the dry ingredients. Sprinkle with cinnamon and sugar before baking. Banana Muffins Reduce water to 1/2 cup and add 1/2 cup mashed banana and 1/4 teaspoon nutmeg to muffin batter. Bran Muffins Reduce Mix to 1-1/2 cups and add 1/2 cup all-bran type cereal to dry ingredients. Cheese Muffins Add 1/2 cup grated Cheddar cheese to dry ingredients. Basic Pancakes and Waffles 2 cups Master Mix 1 teaspoon sugar 1 egg 1 cup water (more water may be added for a thinner batter) Add sugar to Master Mix. Beat egg slightly, then add to water and stir thoroughly. Add liquid to Mix and stir about 25 strokes. Batter will not be smooth. Bake on a preheated griddle or skillet. OR: Follow directions for individual waffle makers. Makes about 16 4-inch cakes or 4 small waffles. Variations: Bacon Add three strips cooked, drained, and crumbled bacon to batter. Blueberry Add 1/2 cup canned, fresh, or frozen blueberries without juice to batter. Pecan Add 1/4 cup chopped pecans to batter. Cheesy Tomato Pie 1 pound ground beef 1-1/2 cups chopped onion 1-1/2 cups milk 3 eggs 3/4 cup Master Mix 1/2 teaspoon salt 1/4 teaspoon pepper 2 tomatoes, sliced 1-1/2 cups shredded Cheddar cheese Brown beef and onion; drain well. Spread in a greased 10-inch pie plate. Combine milk, eggs, Mix, salt, and pepper; beat for 1 minute with a hand beater. Pour over ground beef. Bake for 25 minutes at 400ºF. Top with tomato slices and cheese. Bake 5 to 8 minutes or until a knife inserted in the center comes out clean. Makes 6 to 8 servings. Source for Master Mix and Recipes Using Master Mix: Willenberg, Barbara and Karla Hughes, The New Missouri Mix. College of Human Environmental Sciences, Extension Division, GH 1055, University of Missouri - Columbia. |