Gran Muffins, page 271
In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6 to 8 months. Makes about 11 cups of MUFFIN MIX.
SWEET QUICK-BREAD MIX
Always pack brown sugar into a cup to ensure a full measure. This is one of the most popular “gift” mixes.
12 cups all-purpose flour
2 tablespoons baking powder
2 tablespoons baking soda
1 tablespoon salt
3 cups granulated sugar
3 cups brown sugar, firmly packed
SWEET QUICK-BREAD MIX makes:
Banana-Nut Bread, page 236
Carrot-Orange Loaf, page 237
Cranberry Bread, page 241
Date-Nut Bread, page 240
Pumpkin Bread, page 243
Spicy Applesauce Bread, page 245
Zucchini Bread, page 246
Poppy Seed-Lemon Bread, page 242
In a large bowl, stir flour, baking powder, baking soda, salt, granulated sugar and brown sugar with a large wire whisk until blended. Spoon into a 24-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 20 cups SWEET QUICK-BREAD MIX.
QUICK MIX
The most versatile of all mixes.
8-1/2 cups all-purpose flour
4 tablespoons baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1-1/2 cups instant nonfat dry milk or dry buttermilk powder
2-1/4 cups vegetable shortening
QUICK MIX makes:
Super-Duper Doughnuts, page 269
Sunshine Coffee Cake, page 218
Morning Muffins, page 252
Quick Pancakes, page 221
Golden Corn Bread, page 238
Crispy Breadsticks, page 253
Biscuits, page 255
Never-Fail Rolled Biscuits, page 256
Curried Shrimp Rounds, page 83
Self-Crust Cheese Tart, page 208
In a large bowl, sift together all dry ingredients. Blend well. With pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal in texture. Put in a airtight container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 13 cups of QUICK MIX.
Variation
Use 4-1/4 cups all-purpose flour and 4-1/4 cups whole-wheat flour. Increase baking powder to 5 tablespoons.
Tuna-Cheese Swirls, page 197
Molasses Cookies, page 317
Caramel-Nut Pudding Cake, page 277
Hot-Fudge Pudding Cake, page 280
Pineapple Upside-Down Cake, page 288
Impossible Pie, page 298
Sunday Shortcake, page 290
Apple-Walnut Cobbler, page 312
English Griddle Scones, page 270
Master Mixes
ALL-PURPOSE CAKE MIX
Use this mix as you would a packaged cake mix.
10 cups all-purpose flour
6-1/4 cups sugar
1 cup cornstarch
5 tablespoons baking powder
1 tablespoon salt
2-1/2 cups vegetable shortening
ALL-PURPOSE CAKE MIX makes:
Lemon Pound Cake, page 285
Yellow Cake, page 289
White Cake, page 289
Mom’s Spumoni Cake, page 282
In a large sifter, combine flour, sugar, cornstarch, baking powder and salt. Sift, in batches, into a large bowl. Use a pastry blender or a heavy-duty mixer to blend in shortening until mixture resembles cornmeal in texture. Spoon into a 20-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 17 cups ALL-PURPOSE CAKE MIX.
SNACK CAKE MIX
Pre-measuring this mix into individual containers gives you all the convenience of a commercial mix at a fraction of the cost.
8-3/4 cups all-purpose flour
2 tablespoons baking soda
1 tablespoon salt
5-1/4 cups granulated sugar
SNACK CAKE MIX makes:
Applesauce Snack Cake, page 273
Banana-Walnut Snack Cake, page 274
Carrot Snack Cake, page 278
Date-Chocolate-Chip Snack Cake, page 292
Gingerbread Snack Cake, page 284
Oatmeal Spice Cake, page 287
Peach Cobbler, page 313
Double-Chocolate Snack Cake, page 279
In a large bowl, combine all ingredients. Stir with a wire whisk until blended. Divide mixture into six portions, about 2-1/3 cups each. Store in containers with tight-fitting lids. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes 6 packages or about 13-1/2 cups SNACK CAKE MIX.
BUTTERMILK PANCAKE & WAFFLE MIX
Your family will kiss the cook when you serve them these delicious morning treats.
2 cups dry buttermilk powder
8 cups all-purpose flour
1/2 cup sugar
8 teaspoons baking powder
4 teaspoons baking soda
2 teaspoons salt
BUTTERMILK PANCAKE &
WAFFLE MIX makes:
Aebleskivers, page 268
Buttermilk Pancakes, page 222
Buttermilk Waffles, page 220
Monte Cristo Sandwiches, page 190
Puff Pancake, page 223
In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 12-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 10-1/2 cups BUTTERMILK PANCAKE & WAFFLE MIX.
WHOLE-GRAIN PANCAKE MIX
Grated apple makes a great addition to these pancakes.
3-1/2 cups whole-wheat flour
3-1/4 cups white flour
3/4 cup sugar
1 tablespoon baking soda
1 tablespoon salt
WHOLE-GRAIN PANCAKE MIX makes:
Whole-Grain Pancakes, page 221
Whole-Grain Waffles, page 220
In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 10-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 7-1/2 cups WHOLE-GRAIN PANCAKE MIX.
CHOCOLATE PUDDING & PIE-FILLING MIX
After you’ve used a wire whisk, you’ll wonder how you ever got along without one.
1-1/2 cups plus 2 tablespoons unsweetened cocoa powder, sifted
3-1/4 cups granulated sugar
1-1/3 cups cornstarch
1/2 teaspoon salt
CHOCOLATE PUDDING & PIE-FILLING MIX makes:
Chocolate Cream Pie, page 296
CREAMY CHOCOLATE
PUDDING
1 cup CHOCOLATE PUDDING & PIE-FILLING MIX
2-3/4 cups milk
2 tablespoons butter or margarine
1-1/2 teaspoons vanilla extract
In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 6-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 3 to 4 months. Makes about 6 cups CHOCOLATE PUDDING & PIE-FILLING MIX.
LEMON PIE-FILLING MIX
Tart and refreshing for a sauce or filling. One of our favorite uses is as a topping on hot gingerbread.
2-1/2 cups presweetened powdered lemonade mix
1 cup plus 2 tablespoons cor
nstarch
1-1/4 cups sugar, more for sweeter flavor
1 teaspoon salt
LEMON PIE-FILLING MIX makes:
Hot Lemon Sauce, page 322
Luscious Lemon Pie, page 299
In a medium bowl, combine lemonade mix, cornstarch, sugar and salt. Mix well. Put in a 1-quart airtight container. Label with date and contents. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4-1/4 cups LEMON PIE-FILLING MIX.
VANILLA PUDDING & PIE-FILLING MIX
Puddings and pies made from this cornstarch-based mix will be smoother and clearer than those made from flour-based mixes. Shake or stir mix before measuring to make recipes.
2-1/3 cups granulated sugar
1-3/4 cups cornstarch
3/4 teaspoon salt
VANILLA PUDDI NG & PIE-FILLING MIX makes:
Boston Cream Pie, page 276
Creamy Vanilla Pudding, page 324
Layered Vanilla Cream, page 325
Sour Cream & Raisin Pie, page 301
Vanilla Cream Pie, page 302
In a large bowl, combine all ingredients. Stir with a wire whisk until blended. Pour into a 4-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 4 months. Makes about 4 cups VANILLA PUDDING & PIE-FILLING MIX.
COOKIE MIX
Package this mix in a gift container and attach a cookie cutter with a bow.
8 cups all-purpose flour
2-1/2 cups granulated sugar
2 cups brown sugar, packed
4 teaspoons salt
1-1/2 teaspoons baking soda
3 cups vegetable shortening
COOKIE MIX makes:
Tropic Macaroons, page 319
Snickerdoodles, page 319
Chocolate-Chip Cookies, page 316
Banana-Coconut Delights, page 328
Peanut-Butter Cookies, page 318
In a large bowl, combine flour, granulated sugar, brown sugar, salt and baking soda until well-blended. With a pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal in texture. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 16 cups COOKIE MIX.
CRISP COATING MIX
A crunchy flavorful coating you’ll find very useful.
3 cups cornflake crumbs (about 8 cups cornflakes)
1 cup wheat germ
1/2 cup sesame seeds
4 teaspoons dried parsley leaves, crushed
1 tablespoon paprika
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon ground pepper
CRISP COATING MIX makes:
Chicken & Ham Foldovers, page 156
Crunchy-Crust Chicken, page 154
Crunchy Fish Bake, page 209
Baked Pork Chops, page 200
In a large bowl, combine all ingredients Stir with a wire whisk until evenly distributed. Pour into a 5-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 2 months. Makes about 4-1/2 cups CRISP COATING MIX.
GRANOLA MIX
Try it as a topping on pancakes, yogurt or ice cream—what a treat!
10 cups old-fashioned oats
1 cup wheat germ
1/2 lb. shredded coconut
2 cups raw sunflower seeds
3 cups chopped almonds, pecans or walnuts
1-1/2 cups brown sugar, packed
1-1/2 cups water
3/4 cup vegetable oil
1/2 cup honey
1/2 cup molasses
1-1/2 teaspoons salt
2 teaspoons ground cinnamon
3 teaspoons vanilla extract
Raisins or other dried fruits, if desired
GRANOLA MIX makes:
Gran Muffins, page 271
Energy Bars, page 317
Preheat oven to 300F (150C). In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well.
In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until wellcoated. Spread into five 13” x 9” baking pans or cookie sheets with sides.
Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other dried fruit, if desired. Put in airtight containers. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 20 cups GRANOLA MIX.
Pour honey mixture over dry ingredients and stir to coat well.
HERBED STUFFING MIX
Keep this handy on the shelf for meat or poultry stuffing or tossed salad croutons!
30 slices firm-textured bread, cut in 1/2-inch cubes
2/3 cup cooking oil
3 tablespoons instant minced onion
3 tablespoons dried parsley flakes
2 teaspoons garlic salt
3/4 teaspoon ground sage
1/2 teaspoon seasoned pepper
HERBED STUFFING MIX makes:
Chicken Oahu, page 160
Supper Stuffing, page 125
Chicken Strata, page 163
Zucchini Casserole, page 120
Scallop Casserole, page 194
Sausage-Cheese Breakfast Strata, page 224
Preheat oven to 300F (150C). Put bread cubes in two 13” x 9” baking pans. Toast bread cubes in oven for 45 minutes, stirring occasionally. Remove from oven and cool slightly. Stir in oil, onion, parsley flakes, garlic salt, sage and seasoned pepper. Lightly toss bread cubes with seasonings to coat cubes. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 3 to 4 months. Makes about 12 cups HERBED STUFFING MIX.
MUESELI OATMEAL MIX
This popular European cereal which originated in Switzerland is showing up on breakfast tables across America.
8 cups quick-cooking oats
1/2 cup brown sugar, packed
2 teaspoons salt
2-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
1-1/2 cups dried apple pieces or raisins
MUESELI OATMEAL MIX makes:
Swiss Porridge, page 228
Combine all ingredients in a large bowl. Stir with a wire whisk until evenly distributed. Pour into a 10-cup container with a tight-fitting lid. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 10 cups MUESELI OATMEAL MIX.
ONION SEASONING MIX
Check your bulk foods or wholesale stores for instant bouillon granules and spices—you’ll save even more on this mix. Use this mix whenever your recipe calls for dry onion soup mix.
4 teaspoons instant beefbouillon granules
8 teaspoons dried minced onion
1 teaspoon onion powder
1/4 teaspoon Bon Appetit Seasoning®
ONION SEASONING MIX makes:
Apricot Chicken, page 169
Baked Beef Brisket, page 127
French Onion Soup Gratiné, page 96
Meat & Potato Pie, page 141
No-Fuss Swiss-Steak Stew, page 134
Onion Pot Roast, page 128
Cut a 6-inch square of heavy-duty foil. Place all ingredients in center of foil. Fold foil to make an airtight package. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes 1 package ONION SEASONING MIX.
Combine 2 tablespoons seasoning mix with 1 cup sour cream to make a tasty dip for chips and vegetables.