Recipe: Collection - 9 Dessert Mixes

TALK TKL 9-17 - The Joy of Mixes
Dessert Mixes
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Brownie Mix
Chocolate Chip Cookie Mix
Basic Cake Mix
Cookie Crumb Crust Mix
Flaky Pie Crust Mix
Crumb Topping Mix
The Easy Way to Grease Your Pans
Low Fat Spice Cake Mix
Freddi's Fruit Cocktail Mix

Betsy, NY (9:22:41 pm) :
From: Johnson (johnson@rica.net)
Newsgroups: rec.food.recipes
BROWNIE MIX
6 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons salt
8 cups sugar
1 can (8 ounces) baking cocoa
2 cups vegetable shortening
In a large bowl, combine first five ingredients. With a pastry blender,
cut in shortening until evenly distributed. Store in a large airtight
container in cupboard. Keeps 10-12 weeks. Yield: about 17 cups of mix.
TO MAKE BROWNIES:
2 1/2 cups brownie mix
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup chopped nuts optional
Confectioners' sugar, optional
In a mixing bowl, combine first four ingredients. Beat with spoon until
smooth. Spread into a greased 8-in. square baking pan. Bake at 350'F for
20-25 minutes or until top tests done. cut into squares while still
warm. Dust with confectioners' sugar if desired. Yield: 9 brownies.
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Betsy, NY (9:24:12 pm) :
From: Johnson (johnson@rica.net)
Newsgroups: rec.food.recipes
CHOCOLATE CHIP COOKIE MIX
Cookie mix:
9 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons salt
3 cups packed brown sugar
3 cups sugar
4 cups shortening
To make cookies:
7 cups Cookie Mix
1 teaspoon vanilla extract
2 eggs, beaten
2 cups (12 ounces) semisweet chocolate chips
Thoroughly combine dry ingredients; cut in shortening until crumbly.
Store in an airtight container in a cool dry place up to 6 months. To
make cookies: Combine mix, vanilla and eggs; mix well. Fold in chocolate
chips. Drop by tablespoonfuls 1/2 in. apart onto greased
baking sheets. Bake at 375'F for 10-12 minutes or until golden brown.
Remove from pans to cool on wire racks.
Yield: 2 dozen per batch (18 cups mix).
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sara (9:24:54 pm) :
Title: Basic Cake Mix
Categories: Master mix
Servings: 1
8 c Cake Flour 6 c Sugar
1/4 c Baking Powder 1 1/2 t Salt
2 1/2 c Vegetable Shortening
In a large bowl, sift together cake flour, sugar, baking powder and salt.
Mix well With a pastry blender, cut in shortening until the mixture is as
fine as cornmeal. Put in a large airtight container. Label as Basic Cake
Mix and store in a cool dry place. Use with 10 to 12 weeks.
Makes about 16 cups of mix.
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sara (9:26:13 pm) :
Title: Cookie Crumb Crust Mix
Categories: Master mix
Servings: 1
6 c Unbleached Flour 1 1/2 c Chopped Nuts
1 1/2 c Brown Sugar, Firmly Packed 1 lb Butter or Margarine,Softened
Preheat oven to 375 degrees F. (190 degrees C). In a large bowl combine
dry ingredients and blend well. With a pastry blender cut in butter or
margarine until mixture resembles cornmeal in texture. Press misture
firmly into 2 unbuttered shallow baking pans. Bake about 15 minutes.
Cool. Crumble and put in a large airtight container and label as Cookie
Crumb Crust Mix. Stor in a cool dry place and use within 4 to 6 weeks.
Makes about 10 1/2 cups of mix.
COOKIE CRUMB CRUST:
2 Cups Cookie Crumb Crust Mix
Press about 2 cups crumb mix in a baking pan or 9-inch pie plate and bake
according to directions for filling.
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sara (9:26:46 pm) :
Title: Flaky Pie Crust Mix
Categories: Master mix
Servings: 1
12 1/2 c Unbleached Flour 2 T Salt
5 c Vegetable Shortening
------------------------------FLAKY PIE CRUST------------------------------
2 1/2 c Flaky Pie Crust Mix 1/4 c ICE Water
1 ea Large Egg, Beaten 1 T White Vinegar
Combine unbleached flour and salt in a large bowl and blend well. With a
pastry blender, cut in shortening until evenly distributed. Mixture will
resemble cornmeal in texture. Put in a large airtight container and lable
as Flaky Pie Crust Mix. Store in a cool, dry place and use within 10 to
12 weeks. Or put about 2 1/2 cups of mixture each into 6 freezer bags.
Seal and label bags and freeze. Use within 12 months.
Makes about 16 cups mix, enough for 6 double pie crusts or 12 single pie
crusts.
FLAKY PIE CRUST:
Crumble Flaky Pie Crust Mix, if frozen. Put mix in a medium bowl. In a
small bowl, combine ice water, egg and vinegar. Sprinkle a spoonful of
the water mixture at a time over the flaky pie crust mix and toss with a
fork until dough barely clings together in the bowl. Roll out dough to
desired thickness between 2 sheets of lightly floured waxpaper. Place
dough in 9-inch pie plate without stretching. Flute edges. If filling
recipe calls for a baked picrust, preheat oven to 425 degrees F. (220
degrees C.). Bake 10 to 15 minutes, until very lightly browned. Cool.
Fill and bake according to directions for filling. For double crust pie,
place top crust over filling, press and flute edges, and cut slits in top
crust. Makes enough crust for one 9-inch double-crust pie or two
single-crust pies.
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sara (9:36:55 pm) : Title: Crumb Topping Mix
Categories: Master mix
Servings: 1
1 1/3 c Brown Sugar, Firmly Packed 1 c Unbleached Flour
2 t Cinnamon Or To Taste 1/2 t Nutmeg
3/4 c Butter or Margarine
In a medium bowl, combine brown sugar, flour and spices. Blend well.
With a pastry blender cut in butter or margarine until mixture is very
fine. Put in a 1-quart airtight container and label as Crumb Topping Mix.
Store in the refregator and use within 1 to 2 months.
Makes about 2 cups of mix.
Use Crumb Topping Mix on cobblers, fruit pies, puddings, ice cream and
fruit cups.
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sara (9:44:40 pm) : not technically a mix, but . . .
The Easy Way to Grease Your Pans
In a small jar, mix:
2 parts oil
1 part liquid lecithin
(available at most health food stores)
Use a kitchen paintbrush to paint the mixture onto tins before baking,
pots and pans before cooking, cast iron skillets, inside crockpot before
cooking, etc. This substitutes for the expensive aerosol spray cans such as
Pam spray.
I usually use canola oil, but olive oil can be substituted. Be sure to keep
the oil/lecithin mixture in the refrigerator and keep the little paintbrush
in a plastic baggie in the fridge or freezer. Stir the mixture each time
before using (you may have to microwave it on 40% power for a few seconds to warm it up.)
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sara (10:04:54 pm) : Low Fat Spice Cake Mix
2 cups whole wheat flour
1 cup sugar
3/4 cup packed brown sugar
1/3 cup nonfat dry milk powder
1 tsp. salt
1-1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 cup chopped nuts
3/4 cup raisins
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sara (10:05:08 pm) : Low Fat Spice Cake
Directions:
mix one bag spice cake mix with:
2 cups applesauce
3 eggs
Bake in a well greased tube pan
at 325 degrees for 45-55 minutes
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Betsy, NY (10:29:55 pm) :
From: dreamweaver@visi.net
Newsgroups: rec.food.cooking
Title: Freddi's Fruit Cocktail Mix
Categories: Master mix
Servings: 1
4 c Sugar
2 qt Water
1 cn Frozen Orange Juice *
1 cn Frozen Lemonade *
1 ea Watermelon, Cut Into Balls
2 ea Canateloupes,Cut into Chunks
2 ea Crenshaw Melons, Chunked
3 lb Green Grapes
3 lb Peaches, Cut into Chunks 1
lb Blueberries, Fresh Or Frozen
* Both cans of frozen drink should be 6 oz concentrates.
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In a large saucepan bring sugar and water to a boil, stirring constantly.
Stir in frozen Orange and lemonade concentrates. In a large bowl combine
all of the fruits. Mix until well distributed. Put mixted fruit in twelve
1-pint containers leaving 1/2-inch space at top. Pour hot juice syrup
over top. Seal and label as Freddi's Fruit Coctail Mix. Freeze and use
within 6 to 8 months.
Makes about 12 pints of mix.
Freddi's Fruit Cocktail: Partially thaw 1 pint of FREDDI'S FRUIT COCKTAIL
mix. Spoon into fruit cups. Pour ginger ale over top, if desired. Makes
Makes 4 servings
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