Added June 19/2002 
Page Two
This is an old recipe that I kept on hand
when my family was very young. I didn't have many recipes; not
much money to work with and it really saved time! Once I had made
the Master Mix, there were some recipes that could be made quickly.
They are included here.
* MASTER MIX *
9 cups all purpose flour (half whole wheat,
if desired)
5 tbsp. baking powder
1 tbsp salt
1 lb. chilled vegetable shortening
In large bowl, combine flour, baking powder
& salt; blend thoroughly. Cut shortening into large chunks
& add to dry ingredients. With pastry blender, cut in shortening
until mixture resembles coarse crumbs. STORE AT ROOM TEMPERATURE
IN AIRTIGHT CONTAINER. (As long as container is airtight, mix
will keep for at least 2 months. It also freezes well.) MAKES
12 CUPS.
SOUR CREAM MUFFINS
with Crunchy Topping
* Made with Master Mix *
Topping:
1 tbsp granulated sugar
2 tbsp chopped walnuts (optional)
1 tsp cinnamon
Batter:
2cups Master Mix
1/2 cup granulated sugar
1/4 tsp baking soda
1/2 cup sour cream
1/2 cup milk
1 egg
Mix together topping ingredients and set
aside. Batter: Comibine Master Mix, sugar and soda. Blend together
sour cream and milk. To dry ingredients, add egg and about 2/3
sour cream mixture. Beat til smooth. (about 1 minute with electric
mixer or 2 - 3 minutes by hand). Add rest of sour cream mixture
and blend well. Spoon batter into greased muffin tins, filling
about 3/4 full. Sprinkle TOPPING on each muffin, pressing nuts
gently into batter with back of spoon. Bake in 350 oven for about
20 minutes. Makes 12 - 14 medium muffins.
Master Mix CINNAMON-RAISIN ROLL-UPS
3 tbsp butter or marg
1/3 cup lightly packed brown sugar
1 tsp cinnamon
1/2 cup milk
2 cups Master Mix
1/3 cup raisins
Cream together butter, sugar & cinnamon.
Add milk to Master Mix all at once, stirring with with fork. Remove
dough to lightly floured board. Knead 5 or 6 times; shape into
ball. Roll out into 9 inch square.
Spread with sugar mixture. Sprinkle raisins evenly on top. Roll
up as for jelly roll.
Cut into nine 1" slices; place cut-side down in well-greased
8" square baking pan. Bake @ 425 for about 25 inutes or til
golden. Makes 9 biscuits.
Master Mix FLUFFY PANCAKES
2 cups Master Mix
1/2 tsp baking soda
1 egg lightly beaten
1-1/3 cups sour milk (tsp vinegar added to fresh milk ahead of
time & let stand)
Combine Master Mix & baking soda. Blend
together egg & sour milk. Add to dry ingredients, mixing lightly.
For fluffy pancakes, batter should be lumpy and quite thick; for
thinner pancakes, add a little extra milk. Using about 1/4 cup
batter for each pancake, spoon onto lightly greased griddle; cook
until bubbles appear on top and surface looks dull. Turn &
cook on other side. Makes 12 medium pancakes.
APPLE-CINNAMON PANCAKES: Add 1 tsp cinnamon
to dry ingredients. Spoon batter onto lightly greased griddle
& top with peeled apple slices. Cook as above.
Master Mix BAKING POWDER BISCUITS
3/4 cup milk
3 cups Master Mix
Add milk to master mix all at once, stirring
with fork to make a dough that is soft & moist but not sticky.
Remove dough to lightly floured board &
knead lightly 5 or 6 times to form dough into ball. Roll out to
about 1/2 inch thickness. Cut with floured cookie cutter or knife
into squares or rectanges.
Place on UNGREASED baking sheets. Bake
at 425 for 15 minutes or until golden. Makes about 15.
Master Mix SNACK CAKE
1-1/3 cups Master Mix
1/2 cup lightly-packed brown sugar
1 egg
1/2 cup milk
1/3 cup lightlly-packed brown sugar
Combine Master Mix and 1/2 cup brown sugar.
Add egg and half of milk; beat until smooth (about 1 min. with
electric mixer; 2 - 3 mins. by hand). Add remainder of milk and
blend well. Spread batter in greased 8" square pan.
Sprinkle remaining brown sugar evenly over batter. Bake at 375
for 30 mins. or til toothpick inserted in centre comes out clean.
Master Mix COATING MIXES
(These can be used for oven-fried chicken, hamburger patties,
pork chops and fish.)
PLAIN COATING MIX: Combine 1/2 cup Master
Mix with 1 tbsp dried parsley, 1stp each salt & paprika, &
1/2 tsp each onion salt & thyme. Store at room temperature
in airtight container or plastic bag. Makes 2/3 cup.
ITALIAN COATING MIX: To one recipe of Plain
Coating Mix, add 2 tbsp grated Parmesan cheese and 1/2 tsp oregano.
Store in refrigerator.
OVEN-FRIED CHICKEN: 1 recipe of Coating
Mix makes enough for about 3-1/2 lbs chicken pieces. Moisten pieces
with water; shake off excess. Place mix in plastic bag; shake
1 chicken piece at a time til evenly coated; on baking sheet BAKE
35-40 mins. @ 400 deg., turning once if desired.
