Recipe: Breads, Biscuits, Muffins Mixes (13)

TALK TKL 9-17 - The Joy of Mixes
Bread/Biscuit/Muffin Mixes
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Homemade Corn Bread Mix
Quick Mix
Hot Roll Mix
Cornmeal Mix
Quick Muffin Mix (whole wheat and oatmeal)
Whole Grain Pancake Mix
Extra Light Mix
Almost Impossible Basic Baking Mix
Better Baking Mix
Master Mix and recipes (makes 29 cups)
Muffin Mix
My Six Week Muffins
A-B-C Muffin Mix
Joshua s Boo Biscuits

Betsy, NY (9:14:38 pm) :
From: Pperkins@cris.com
Newsgroups: rec.food.recipes
Title: Homemade Corn Bread Mix
Categories: Breads, Muffins
Yield: 16 cups
6 c All-purpose flour
6 c Cornmeal
2 c Non-fat dry milk powder
1 c Sugar
1/3 c Baking powder
2 t Salt
1 1/2 c Shortening that does NOT Require refrigeration
Stir together flour, cornmeal, dry milk powder, sugar, baking powder,
and salt in an extra large mixing bowl. Cut in shortening with a
pastry blender till mixture resembles coarse crumbs. Store in a
covered airtight container or self-sealing plastic bag for up to 6
weeks at room temperature. (For longer storage, place in freezer
container and seal; store in freezer up to 6 months. To use, allow
mix to come to room temperature.)
To use mix for corn bread or muffins, lightly spoon into a measuring
cup; level with a straight-edged spatula. Makes 16 cups of mix.
To bake corn bread or muffins: Grease or spray an 8x8x2-inch baking
pan or 10 2 1/2-inch muffin cups with nonstick spray coating. Place
2 cups Corn Bread Mix in a large mixing bowl. If desired, add 3/4
tsp dried basil or thyme, crushed; or dried chives, chili powder, or
poultry seasoning. Make a well in the center of the dry mixture.
Combine 1 beaten egg and 3/4 cup water in a small bowl; add all at
once to mix. Stir just till batter is smooth (do not overbeat). Pour
batter into prepared pan or spoon into prepared muffin cups, filling
each 3/4 full. Bake in a 425 degree over for 20-25 minutes for corn
bread, and about 15 minutes for muffins or till golden brown and a
toothpick inserted near the center comes out clean. Makes 10
servings or 10 muffins.
Suggested to give mix as gifts along with baking instructions and
perhaps a fancy muffin pan.
From 'Better Homes and Gardens Special Interest Publications - Holiday
Cooking' - 1995.
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sara (9:19:39 pm) : this should get us started:
Title: Quick Mix
Categories: Master mix
Servings: 1
8 1/2 c Unbleached All-purpose Flour
3 T Baking Powder
1 T Salt 2 t Cream Of Tartar
1 t Baking Soda
1 1/2 c Instant Non Fat Dry Milk
2 1/4 c Vegetable Shortening
In a large bowl, sift together all dry ingredients. Blend well. With a
pastry blender, cut in shortening until evenly distributed. Mixture will
resemble cornmeal in texture. Put in a large airtight container. Label
and stor in a cool, dry, place. Use within 10 to 12 weeks. Makes about
13 cups of Quick Mix.
VARIATION:
Use 4 1/4 cups Unbleached All-purpose Flour and 4 1/4 cups Whole-wheat
flour instead of 8 1/2 cups Unbleached All-purpose Flour. Increase baking
powder to 5 Tablespoons.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Hot Roll Mix
Categories: Master mix
Servings: 1
5 lb Unbleached All Purpose Flour
1 1/4 c Sugar
4 t Salt 1 c Instant Non Fat Dry Milk
Combine all ingredients in a large bowl. Stir together to distribute
evenly. Put in a large airtight container. Lable as HOT ROLL MIX and
store in a cool dry place. Use within 6 to 8 months. Makes about 22 cups
of HOT ROLL MIX.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Cornmeal Mix
Categories: Master mix
Servings: 1
4 c Unbleached All-purpose Flour
1 T Salt
3/4 c Sugar
1/4 c Baking Powder
1 c Vegetable Shortening
4 1/2 c Cornmeal
In a large bowl, combine flour, salt, sugar and baking powder. Stir to
blend well. With a pastry blender, cut in shortening until evenly
distributed. Add cornmeal and mix well. Put in a large airtight
container. Label as CORNMEAL MIX an store in a cool, dry, place. Use
within 12 weeks. Makes about 10 1/2 cups of CORNMEAL MIX.
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Betsy, NY (9:26:11 pm) :
From: Johnson (johnson@rica.net)
Newsgroups: rec.food.recipes
QUICK MUFFIN MIX
2 1/2 cups all-purpose flour
2 1/2 cups whole wheat flour
1 cup wheat bran cereal
1 cup quick-cooking oats
1 1/2 cups sugar
2 tablespoons baking powder
2 teaspoons salt
Combine all ingredients in a large airtight container. Store at room
temperature until ready to use. Stir well before measuring for the
muffin recipe. Yield:about 6 cups.
Blueberry Muffins
3 cups Muffin Mix
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 1/4 cups fresh or frozen blueberries
1 cup milk
2 eggs
1/4 cup applesauce
1 teaspoon vanilla extract
In a mixing bowl, combine first three ingredients. Stir in blueberries.
In another bowl, beat milk, eggs, applesauce and vanilla. Stir into
blueberry mixture just until moistened. Fill greased or paper-lined
muffin cups two-thirds full. Bake at 425'F for 15-18 minutes or until
muffins test done. Cool in pan 10 minutes before removing to a wire
rack. (Can substitute other kinds of berries for blueberries and/or add
nuts.) Yield: about 1 dozen.
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Betsy, NY (9:29:33 pm) :
From: katherine.wagner@hortus.bc.ca
Newsgroups: rec.food.cooking
This pancake mix recipe is great, (my kids will eat it, yeah!)
you may have to prepare it in two batches, depending on the size
of your food processor:
Whole Grain Pancake Mix
5 cups rolled oats
3/4 cup wheat germ
3/4 cup brown sugar
7 1/2 cups whole wheat flour
2 1/2 cups dry milk flour
7 teas. baking powder
2 1/2 teas. baking soda
Insert metal blade in food processor. With motor running, pour
in oats, wheat germ and sugar. Add flour, milk powder, baking
powder and soda.
Process with an on/off action until just well-blended.
Store in an air-tight container in a cool place.
Whole Grain Pancakes
2 eggs
2 tbsp. vegetable oil
1 cup milk
1/2 teas. vanilla extract
2 cups Whole Grain Pancake Mix
In a large mixing bowl, beat together eggs, oil, milk and vanilla
extract. Stir in pancake mix but do not over-mix.
Let stand 5 minutes.
Using 1/4 cup of batter for each, this recipe will yield 24
medium pancakes.
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Risa G., N (9:35:47 pm) : From Goldbeck book too! (They had a lot of mix
recipes. Even more than I have posted!!
Extra Light Mix
Makes 7 c. mix; 1-3/4 lb.
4 c. whole wheat flour
1 c. nonfat dry milk powder
2-1/2 Tbsp. baking powder
1-1/2 tsp. salt
1/2 c. oil
In a large bowl, blender, or food processor fitted with a
plastic mixing blade, combine the dry ingredients and mix
well. Slowly add the oil, mixing continually until it is
completely absorbed.
Store in closed container in the refrigerator and mix well before
each use.
Quick Light Biscuits:
2-1/4 c. Extra Light Mix, spooned into measure
1/2 c. water
Preheat oven to 425 degrees.
Add water to mix to form an even dough. Knead gently to
combine. Pat into a rectangle 1/2" thick. Cut into eight
2" squares.
Bake for 15-20 minutes until golden. Serve while still warm.
Makes 8 biscuits.
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Velma TN (9:40:07 pm) :
* Exported from MasterCook *
Almost Impossible Basic Baking Mix
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread Mixes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups All-purpose flour*
1/3 cup Nonfat dry milk powder
1 tablespoon Sugar
1 tablespoon Double-acting baking powder
1 teaspoon Salt
6 tablespoons Solid vegetable shortening
*To vary the mix, replace half of the flour with whole-wheat flour or
cornmeal. Combine flour, dry milk, sugar, baking powder, salt and shortening
in food processor. Pulse until mixture is well blended and smooth. Store in
container with tight-fitting cover in cool place for up to 4 weeks. Stir
well before using.
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Risa G., N (9:41:19 pm) : Better Baking Mix
Vegetarian Times, Sept. '97
5 c. unbleached all purpose flour
3 c. whole wheat pastry flour
1 c. whole wheat flour
1/3 c. baking powder
1 c. powdered milk (do not use nonfat powdered milk)
2 tsp. salt
1-3/4 c. (3-1/2 sticks) light stick margarine, cut
into small pieces
In large bowl, mix flours, baking powder, milk and salt.
With a pastry blender or two knives, cut in margarine until
mixture forms coarse crumbs. Store airtight in the refrigerator
up to 3 months or freeze up to 1 year. When ready to use,
stir and spoon into measuring cup. Makes about 12 cups.
Muffins
2 c. baking mix
2/3 c. milk or water
2 tsp. frozen thawed orange juice concentrate
1 large egg or egg replacer
Preheat oven to 375 degrees. Grease 12 standard muffin
pan cups.
Pour baking mix into large bowl. In medium bowl, mix milk,
OJ, and egg until well-blended. Add egg mixture to baking mix
and stir just until blended.
Spoon batter into prepared muffin cups, filling about 2/3 full.
Bake 20-25 minutes, until muffins are golden. Turn muffins out
onto wire rack and let cool. Makes 12 muffins.
3 g. total fat, 81 calories, 12 g. carbo
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Betsy, NY (10:12:12 pm) :
From: jarvi013@gold.tc.umn.edu (Beth R. Jarvis)
Newsgroups: rec.food.recipes
Someone requested this a while back. Here's a recipe for a fake
Bisquick. I got the recipes from the Minnesota Extension Service about 20
years ago. I used it with recipes off the Bisquick box and they worked
fine. (I think I divided the recipe and make a quarter of it.)
Enjoy!
Beth Jarvis Hart
Minneapolis, Minnesota
Master Mix
20 cups all purpose flour, sifted
2 1/2 cups dry milk
3/4 cup double acting baking powder
3 Tbspns. salt
2 Tbspns. cream of tartar
1/2 cup sugar
4 cups (or 2 pounds) vegetable shortening
Measure all ingredients accurately. Stir the flour, dry milk, salt,
baking powder, cream of tartar and sugar together until well blended. Cut
or rub the shortening with a pastry blender or your hands until it is
evenly distributed and the mixture resembles coarse meal. Makes about 29 cups of mix.
Storing the mix: Store this mix in an air tight container such as glass
jars, or in plastic or metal containers. Label the container. Be careful
not to pack the mix. Tighten the lids and store at room temperature in a
dark place. This mix keeps 4 weeks at room temperatures.
Using the mix: Measuring the mix lightly fluff the mix in the container
before measuring with a spoon. Then, spoon the mix into a dry measuring
cup and level it off with a spatula or the straight edge of a knife.
Fruit Cobbler
Preheat oven to 350. Yield 6 8 desserts
Dough:
1 c. Master Mix
1/4 c water
2 tsp. melted butter/margarine
1 Tbspn. sugar
Mix thoroughly with a fork.
Fruit:
1/2 c. sugar
1 Tbspn. cornstarch
1 can (1# 4 oz) fruit (save juice)
1/2 tsp. cinnamon or to taste
1 1/2 tsp. butter/margarine
Drain and save juice. Mix sugar and cornstarch in a saucepan. Gradually
stir juice, saved from fruit, into sugar cornstarch mixture. Bring to a
boil. Boil 1 minute, stirring constantly. Add the drained fruit (remove
pits if necessary). Pour into baking dish or pan. Dot with 1 1/2 tsp.
butter, sprinkle with cinnamon.
Drop dough by spoonfuls into hot fruit. Bake 25 30 minutes. Serve warm.
Milk or dessert topping may be served if desired.
Coffee Cake Yield 1 pan 8x10 or 9x9
3 c. Master Mix
1 egg
1/2 c. sugar
2/3 c. water
Preheat oven to 400. Grease pan. Blend the Master Mix, sugar together.
Add egg, water and stir for about 1/2 minute. Sprinkle the topping on and
bake for about 25 minutes or until done.
Topping:
1/3 c. Master Mix
1/3 c. brown sugar
1/4 c. butter
1/2 tsp. cinnamon
Mix together until crumbly and sprinkle over the top of the cake
batter before baking.
Variations:
Apple topping
1 c. sliced apples
1/3 c. white sugar
1/2 tsp. cinnamon
Peel and slice apples and roll them in sugar and cinnamon.
Spread over coffee cake and bake.
Apple Coffee Cake
Add one cup pared apples to coffee cake batter. Top with brown
sugar topping.
Pancakes (same ingredients for waffles, also.)
3 c. Master Mix
1 egg
1 1/2 c. water.
Stir ingredients until blended but small lumps remain. Pour small amount
of batter onto a hot, greased griddle. Turn pancakes when about a dozen
bubbles show on the top side and under side is golden brown. Grill until
second side is golden brown and center is done.
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Betsy, NY (10:16:06 pm) : From: hilbrich@antares.cloudnet.com (WB or CM
Hilbrich)
Newsgroups: alt.college.food
Title: Muffin Mix
Categories: Muffins, Quickbreads, Master-mix
Yield: 1 servings
8 c Unbleached All-purpose Flour
1/3 c Baking Powder
1 c Vegetable Shortening
2/3 c Sugar
1 tb Salt
In a large bowl, combine flour, sugar, baking powder and salt. With a
pastry blender, cut shortening into dry ingredients until evenly
destributed. Put in a large airtight container. Label as MUFFIN MIX and
stor in a cool, dry place. Use whthin 10 to 12 weeks. Makes about 10 cups of
MUFFIN MIX.
This recipe comes from the cookbook Make-A-Mix Cookery by Karine Eliason, Nevada Harward & Madeline Westover.
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Betsy, NY (10:26:21 pm) :
From: hilbrich@antares.cloudnet.com (WB or CM Hilbrich)
Newsgroups: alt.college.food
This group of files is dedicated to the memory of Freddi Michael.
Rich Sysop of The Home BBS
Title: My Six Week Muffins
Categories: Muffins, Master-mix
Yield: 60 servings
------------------------------MM BY H. PEAGRAM------------------------------
425 g Raisin bran (15 oz)
5 c Flour
3 c Sugar
5 ts Baking soda
2 ts Salt
2 ts Cinnamon
5 c Sour milk
4 Eggs
1 c Oil
Measure dry ingredients into a very large bowl that can be covered. Add
liquid ingredients. Will keep for 6 weeks, if it lasts that long. Fill
muffin cups 1/2 full and bake at 400 for 15-20 minutes.
NOTE: The dry mixture may be stored and mixed as needed. Mix at a ratio of
3 cups mix to 1 cup buttermilk or sour milk, 1/4 cup oil, and 1 egg.
Reconstituted buttermilk powder may be used to replace milk.
Buttermilk powder and water can be used to make buttermilk.
WFCC H Peagram
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sara (10:30:37 pm) : A-B-C Muffin Mix
Stir together well, breaking up lumps:
18 cups flour
5 cups sugar (or equivalent substitute)
2-1/4 cups buttermilk blend or non fat dry milk
6 Tb. baking powder
2 Tb. baking soda
2 Tb. salt
3 Tbsp. ground cinnamon
3 tsp. ground nutmeg
Store in a large airtight container labeled with the date and contents.
Store in a cool, dry place. Shelf life: 6 to 8 months. Makes enough for
about 5 batches of 24 muffins each.
If desired, sugar can be omitted then stir in 1 cup honey for every 24
muffins as you make them.
To make 24 regular-sized muffins:
Preheat oven to 400 . Coat muffin tins with an oil/lecithin mixture, grease
with shortening or butter, or spray with cooking spray.
In a large bowl, beat:
3 to 4 eggs
3 tsp. vanilla
2 cups water
UP TO 1 cup oil or butter (*note: this measurement is up to your tastes and
desires. We find them perfectly acceptable without ANY fat, but any amount
of oil can be added up to one cup)
Stir in 5-1/2 cups muffin mix and any additional ingredients (listed on
chart) just until moistened. The batter should be lumpy.
Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are
golden brown.
Muffins freeze well. To reheat frozen muffins, microwave on high for 30
seconds per muffin.
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sara (10:44:43 pm) : here's a recipe using master mix. it's named after my
son, because he's the one who usually makes them. it's really easy:
Joshua s Boo Biscuits
1 cup pumpkin puree
2 1/2 cups Master Mix
Combine. Turn onto floured surface. Roll with rolling pin. Cut into rounds.
Bake on ungreased pan 15 minutes at 400 degrees.
Serve warm.
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