This is from the Make-A-Mix cookbook, and it can be used to make at least 32 other recipes, including desserts, appetizers, and pancakes. I’m not going to give all the recipes for all thirty-plus things it will make, but I will share a couple of them.
8 1/2 cups flour (I would use whole wheat pastry flour more often than not)
1 Tablespoon baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups instant nonfat dry milk
2 1/4 cups shortening (I would use lard)
In a large bowl sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry place Use within 10 to 12 weeks. Makes about 13 cups of quick mix.
If you use whole wheat, especially freshly ground whole wheat, you should store this in your freezer.
According to the book, you can cut it so you have half whole wheat and half white flour. But if you use freshly ground whole wheat pastry flour, you don’t need to cut it in half. They do say to add an extra tablespoon of baking powder if using whole wheat flour.
Some recipes to use with this:
A cheese quiche that makes its own crust:
1 cup grated swiss cheese
4 strips of bacon, cooked and crumbled
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 1/2 cups milk
1 teaspoon instant minced onion
1/3 cup quick mix (above)
Preheat oven to 325F. Butter a 9 inch pie pan. Sprinkle bottom and sides of prepared pie plate lightly with paprika. Layer grated swiss cheese and bacon on bottom of pie plate. Combine eggs, salt, nutmeg, milk, onion, and quick mix in a blender. Blend about a minute, until thoroughly mixed. Pour over cheese and bacon in pie plate. Bake 30 to 40 minutes, until toothpick inserted in center comes out clean. Serve hot. Makes 6 servings.
2 cups of the quick mix
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 egg yolk
1/2 cup molasses
In a medium bowl, combine quick mix, 1/4 cup sugar, cinnamon, ginger and cloves. Mix well. Combine egg yolk and molasses in a small bowl. Add to dry mixture. Blend well. Refrigerate at least one hour. Preheat oven to 375F. Lightly grease baking sheets, shape dough into 1 1/2 inch balls and roll in sugar. Place on prepared baking sheets. Flatten balls with the bottom of a glass dipped in sugar. Bake 8 to ten minutes. Makes about 30 cookies.
the thinner the better
3 cups of quick mix
2 tablespoons sugar
1/4 cup butter or margarine, melted
1/2 cup milk or water
1 egg, well beaten
1 1/3 cup cups sugar
3 tablespoons cinnamon
Preheat oven to 450F. Grease baking sheets. In a medium bown, combine quick mix and 2 tablespoons sugar. Stir until well-blended. In a small bowl, combine melted butter or margarine, milk or water and egg. Add to dry ingredients. Stir with a fork until mixture is moistened. On a lightly floured surface, knead 8 to 10 times, until dough is smooth. Form dough into forty 1 inch balls. Mix together 1 1/3 cups sugar and cinnamon and sprinke generously on wax paper. Coat each ball with sugar-cinnamon mixture. Pace another sheet of wax paper on top of ball. Roll with a rolling pin, turning dough over several times unti well-coated and paper thin. Place on prepared baking sheets. Bake about 4 to 5 minutes, until light brown and crisp. Makes 40 thins.
Crescent Butter Cookies
2 cups mix
1/4 cup granuated sugar
1/2 cup butter
1 teaspoon vanila
1/2 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Combine quick mix and granulated sugar. Mix well. Cut in butter until evenly mixed in. Add vanilla and nuts, blend well. Roll teaspoons of dough to thin, 2 1/2 inch lengths. Shape into crescents on unbuttered baking sheets. Bake 8 to 10 minutes until light brown. Cool slighty. Roll warm cookies in powdered sugar.
Makes 36 to 48 cookies
Apple Nut Cake
2 1/3 cups Quick Mix,
1 cup brown sugar, firmly packed
1 teaspoon cinnamon
1/2 teaspoon coves
2 eggs, slightly beaten
1/4 cup milk or water
2 cups pared, cored, and grated apples
1/2 cup raisins
1/2 cup chopped nuts
Preheat oven to 375 lightly grease an 8 inch square pan. In a medium bowl, combine quick mix, brown sugar, cinnamon, and cloves. Mix well. Add eggs and milk or water. Blend with eectric mixer 1 minute. Add apples and blend 2 more minutes. Stir in raisins and nuts. pour into prepared pan. Bake 40 to 50 minutes, until toothpick inserted in center comes out clean. Cool in pan ten minutes, then cool on a wire rack. makes one 8 inch cake.
Variation: omit raisins, substitute one cup mashed banana or other fruit for apples