kappydell Posted July 20, 2019 Share Posted July 20, 2019 Have you ever noticed that there are a lot of baking mix recipes out there, all comparing themselves to Bisquick? OK, that stuff is fine if you like it, but I can taste the chemicals in it. Not to mention that where the boxes back in the 1970s were covered with recipes, the new ones, well, are pretty sparse. I keep wondering if they changed the formula (cheaper of course) so that it is not anywhere as useful or versatile as it used to be. Well, when I got my Mom's recipe booklets, there was a "Master Mix" book from back in the 50's (maybe 40s) that my mother used because she could taste the aluminum component in baking powder and loathed the pre-made mixes. Eureka! Not only does the recipe include info on how to use varying fats (lard, oil, shorteening) depending on what is on hand, but it has recipes for twenty two kinds of baked goods (plus variations). It is the ONLY mix I have tried that actually gives me real biscuits...not my from scratch hockey-pucks! So for those who like mixes, without further ado, here is the white flour master mix...(the book also had a cornmeal master mix, which I plan on trying, too). And thanks, Mom! ANOTHER MASTER MIX by GERTRUDE SUNDERLIN, Professor of Foods and Nutrition THE MASTER MIX recipes are time savers and reputation builders. The siftings and measurings of the dry ingredients and the blending of the fat can be done at one time for a dozen bakings. The recipes are planned for "family size" and for two. The Mix will keep at least six weeks without refrigeration. The Mix and recipes were developed and tested in the experimental cookery laboratory in the School of Home Economics at Purdue University. The experimental work was done by Lucy Goetz, Margaret Billings, Carlotta Hoadley and many other students. Recipe suggestions were given by Alice Redfield, Flossie Sunderlin and other homemakers. Rosemary Hostetler assisted in editing. — – — MAKING THE MASTER MIX For 13 cups - - - - - - - - - - - - 9 cups sifted all-purpose flour or 10 cups sifted soft wheat or cake flour 1/3 cup double-acting baking powder 1 tablespoon salt 1 teaspoon cream of tartar 1/4 cup sugar 2 cups shortening which does not require refrigeration For 29 cups - - - - - - - - - - - - 5 pounds flour 3/4 cup double-acting baking powder 3 tablespoons salt 1 tablespoon cream of tartar 1/2 cup sugar 2 pounds shortening which does not require refrigeration Stir baking powder, salt, cream of tartar and sugar into flour. Sift together three times into a large mixing bowl or onto a large square of plain paper. Cut into shortening until Mix is consistency of cornmeal. Store in covered containers at room temperature. To measure the Master Mix, pile it lightly into cup and level off with a spatula. If the Master Mix is to be used largely for cakes and cookies, starting with a box of cake flour will save measuring the flour and will give better textured products. For about 16 cups Mix, use a box of cake flour (2 3/4 pounds), 1/2 cup baking powder, 1 1/2 tablespoons salt, 1/4 cup sugar and 1 pound shortening (2 1/3 cups). Containers which are convenient for storing Master Mix are two quart fruit jars, cottage cheese cartons, lard or potato chip cans and canisters. One user wrote that when making the Mix she stored it in measured portions, two cups in pint jars and three cups in quart jars, to save herself several measurings later. Using Lard in the Master Mix If lard is used as the shortening in the Master Mix recipe, a smaller amount of shortening should be used. This may be 1 2/3 cups lard instead of 2 cups of other shortening or 1 5/6 pounds instead of 2 pounds (1/6 pound lard equals 1/3 cup). If lard which requires refrigeration is used in the Master Mix recipe, the Mix should be refrigerated. A change in the method of mixing cakes is suggested if lard is used in the Master Mix recipe. Separate the yolks and whites of the eggs. Reserve about one-fourth of the sugar and beat it into the beaten egg whites to form a stiff meringue. Follow the other directions for cake mixing. Stir in the meringue until well blended as the last step in the mixing process. Adapting Recipes for Use with the Master Mix The Master Mix can be used in many products which have similar basic proportions. Use the Master Mix instead of the flour, salt, baking powder and shortening. Two cups of Mix contain a little less than 1 1/2 cups of flour, about 2 teaspoons baking powder, 1/2 teaspoon salt and a little more than 1/4 cup shortening. Three cups of Mix contain about 2 cups of flour, 3 teaspoons baking powder, 3/4 teaspoon salt and a little less than 1/2 cup shortening. A favorite recipe which contains about one-fifth as much shortening as flour by measure probably can be made using the Mix. In order to have proportions in the Mix that would be satisfactory for several types of baked products, the upper limit for shortening is approached in biscuits and muffins and the lower limit for cakes and cookies. Although the lowest proportion of fat to flour used in making pastry approximates that in the Master Mix, pastry made from the Mix is not satisfactory. The baking powder in the Mix makes the pastry porous rather than flaky. However, by using only water with the Mix, one can make a type of pastry that can be used as a thin crust for meat pie or a deep dish fruit pie. It takes about one-eighth as much water as Mix for such pastry. MASTER MIX = RECIPES FOR USE BISCUITS = = = = = = = = = = Family Size Just for Two Mix 3 cups 1 cup Milk 2/3 cup 1/4 cup Yield 18 2-inch 6 2-inch Add milk to the Mix all at once, stirring 25 strokes. Knead 15 strokes on lightly floured board. Roll 1/2 inch thick. Cut. Bake on baking sheet in a hot oven (450 degrees) 10 minutes. Biscuit dough can be used in many ways. For variation grated cheese, chopped parsley, chives or herbs blended with the dough lend interest. This dough is rich enough for shortcake or for the top crust of a chicken or meat pie. It will serve as the dough for a meat roll — chopped meat bound together with gravy and spread over the dough, then rolled as a jelly roll and cut before baking. This can be served with gravy or with a cheese sauce. The dough can be used as a covering in baked apple dumplings or for the dough for a fruit or pinwheel roll. It can be dropped on top of hot stewed fruit or berries and baked as a "cobbler." Drop biscuits can be made from this recipe by increasing the milk to 1 cup for the family size recipe or to 1/3 cup for the "Just for Two" size recipe. MUFFINS = = = = = = = = = = Family Size Just for Two Mix 3 cups 1 cup Sugar 2 tablespoons 1 tablespoon Milk 1 cup 1/3 cup Egg 1 1/2 or one yolk Yield 12 medium 6 small Add sugar to the Mix. Combine milk and beaten egg. Add to the Mix. Stir until flour is just moistened (about 25 strokes). Bake in greased muffin pans in hot oven (425 degrees) about 20 minutes. Blueberry muffins can be made by adding a cup of drained blueberries to the family size recipe. Chopped dates, chopped nuts, chopped apples or chopped cranberries are good additions. Make oatmeal or bran muffins by substituting rolled oats or bran for 1/3 of the Mix. Nut or fruit bread may be made from the muffin recipe by adding 1/2 cup chopped nuts or 1 cup chopped dried apricots or prunes to the family size recipe and baking it in a loaf pan. GRIDDLE CAKES OR WAFFLES = = = = = = = Family Size Just for Two Mix 3 cups 1 cup Milk 1 1/2 cups 1/2 cup Egg 1 1/2 or 1 yolk Yield 18 griddle cakes or 6 griddle cakes or 6 waffles 2 waffles Stir the combined milk and beaten egg into the Mix until blended. Bake on hot griddle or in waffle iron. The milk can be increased if a thinner griddle cake is desired. If the batter is thinner, the waffles require longer baking to make them crisp. COFFEE CAKE = = = = = = = = = Family Size Just for Two Mix 2 1/4 cups 1 cup Sugar 1/3 cup 3 tablespoons Milk 1/3 cup 3 tablespoons Egg 1 1/2 or 1 yolk Topping Brown Sugar 1/2 cup 1/4 cup Butter 3 tablespoons 1 tablespoon Cinnamon 1/2 teaspoon 1/4 teaspoon Yield 8x8 cake 4x6 cake Stir sugar into the Mix. Combine milk and beaten egg. Stir into the Mix until well blended (about one minute). Put into shallow greased pan. Spread or dot topping over batter and bake in a hot oven (400 degrees) about 25 minutes. The brown sugar mixture can be used as a filling instead of a topping. A date topping or filling can be used instead of the one given above. For a filling, spread about half of the batter in the pan, then a thin layer of filling and then the remaining batter. For the family size recipe, blend 1/2 cup brown sugar, 2 teaspoons cinnamon, 1/4 cup soft butter, 1/4 cup chopped nuts and 1/2 cup chopped dates. For the smaller recipe use 1/4 cup brown sugar, 1 teaspoon cinnamon, 2 tablespoons soft butter, 2 tablespoons chopped nuts and 1/4 cup chopped dates. GINGERBREAD = = = = = = = = = Family Size Just for Two Mix 2 cups 1 cup Sugar 1/4 cup 2 tablespoons Cinnamon 1/2 teaspoon 1/4 teaspoon Ginger 1/2 teaspoon 1/4 teaspoon Cloves 1/4 teaspoon 1/4 teaspoon Egg 1 1/2 or 1 yolk Molasses 1/2 cup 1/4 cup Water 1/2 cup 1/4 cup Yield 6x8 pan 4x6 pan Stir sugar and spices into the Mix. Combine egg, molasses and water. Stir half the liquid into the Mix and beat two minutes. Stir in remaining liquid and beat one minute. Bake in pan lined with waxed paper in a moderate oven (350 degrees) about 40 minutes. Or bake in a waffle iron for gingerbread waffles. Gingerbread waffles can be topped with sweetened whipped cream and chopped bananas. DUMPLINGS = = = = = = = = = = Family Size Just for Two Mix 3 cups 1 cup Milk 3/4 cup 1/4 cup Yield 12 medium 4 medium Add milk to the Mix all at once, stirring about 30 strokes. Drop by tablespoon on top of boiling stew. Cover and boil gently 12 minutes without removing cover. These can be topped as a topping on a meat or vegetable casserole and baked in a hot oven about 20 minutes. CORN BREAD = = = = = = = = = Family Size Just for Two Mix 1 1/2 cups 3/4 cup Corn meal 3/4 cup 1/3 cup Salt 1/2 teaspoon 1/4 teaspoon Sugar 2 tablespoons 1 tablespoon Milk 1 cup 1/2 cup Egg 1 1 Yield 8x10 pan 6x6 pan Stir corn meal, salt and sugar into the Mix. Combine milk and beaten egg. Add to the mix, stirring until blended. Bake in greased pan in a hot oven (400 degrees) about 20 minutes, or bake as corn meal muffins. Corn bread can be used as a topping for a well-seasoned vegetable or meat pie. If a dry corn bread is desired, use 1/4 cup milk for the family size or 1/3 cup for the smaller recipe. YELLOW CAKE = = = = = = = = = Family Size Just for Two Mix 3 cups 1 1/2 cups Sugar 1 1/4 cups 2/3 cup Milk 1 cup 1/2 cup Eggs 2 1 Vanilla 1 teaspoon 1/2 teaspoon Yield Two 8-inch layers 8-inch layer Stir sugar into the Mix. Combine milk, eggs and vanilla. Stir half of the liquid into the Mix and beat two minutes or use electric mixer for the same length of time at low speed. Scrape bowl occasionally. Add the remaining liquid and beat two minutes. Bake in pans lined with waxed paper in a moderate oven (375 degrees) about 25 minutes. This cake recipe can be used for "upside down" cake using sweetened pineapple, peaches, apricots or other fruits or berries. Mincemeat "upside down" cake is another good variation. Spices will change it to a spice cake. ORANGE RAISIN CAKE = = = = = = = = = Family Size Just for Two Mix 3 cups 1 1/2 cups Sugar 1 1/2 cups 3/4 cup Liquid Juice of 1 orange Juice of small orange and water to make and water to make 1 cup 1/2 cup Eggs 2 1 Chopped raisins 2/3 cup 1/3 cup Grated orange rind 1 1 Yield Two 9-inch layers 9-inch layer Stir sugar into the Mix. Combine liquid and beaten eggs. Add half of the liquid to the Mix and beat two minutes or use electric mixer for the same length of time at low speed. Scrape bowl occasionally. Add remaining liquid, raisins and orange rind. Beat two minutes. Bake in pans lined with waxed paper in a moderate oven (375 degrees) about 25 minutes. The raisins can be omitted from the cake and added to the frosting. APPLE CAKE = = = = = = = = = = = Family Size Just for Two Mix 2 1/3 cups 1 1/4 cups Sugar (brown) 1 cup 1/2 cup Cinnamon 1 teaspoon 1/2 teaspoon Cloves 1/2 teaspoon 1/2 teaspoon Eggs 2 1 Apples (chopped) 2 cups 1 cup Raisins 1/2 cup 1/4 cup Nut meats (chopped) 1/2 cup 1/4 cup Yield 6x8 pan 4x6 pan Add sugar, spices and eggs to the Mix. Beat one minute. Add apples. Beat two minutes. Stir in raisins and nuts. Pour into greased pan. Bake in a moderate oven (375 degrees) about 35 minutes. If a more moist cake is desired, add 1/3 cup milk for the family size recipe and 2 tablespoons milk for the small size recipe. CHOCOLATE CAKE = = = = = = = = = = Family Size Just for Two Mix 3 cups 1 1/2 cups Cocoa 1/2 cup 1/4 cup Sugar 1 1/2 cups 3/4 cup Milk 1 1/4 cups 2/3 cup Eggs 2 1 Vanilla 1 teaspoon 1/2 teaspoon Yield Two 9-inch layers 9-inch layer Add cocoa to the sugar and stir into the Mix. Combine milk, eggs and vanilla. Stir half of the liquid into the Mix and beat two minutes or use electric mixer for the same length of time at low speed. Scrape bowl occasionally. Add the remaining liquid and beat two minutes. Bake in pans lined with waxed paper in a moderate oven (375 degrees) about 25 minutes. Chocolate cake batter can be baked in a waffle iron and served cold with ice cream or whipped cream. BLACKBERRY ROLL = = = = = = = = = = Family Size Just for Two Mix 2 cups 2/3 cup Water 1/4 cup 4 teaspoons Blackberries 1 1/2 cups 2/3 cup Sugar 1/4 cup 2 tablespoons Flour 1 tablespoon 1 teaspoon Yield 6 servings 2 servings Add water by sprinkling it over the Mix. Stir with a fork to blend. Roll as for pastry into an oblong piece about 1/4 inch thick. Mix blackberries with sugar and flour. Spread them over the pastry to within an inch on all sides. Roll up like a jelly roll and tuck in the ends. Place on baking sheet. Bake in a moderate oven (375 degrees) until lightly browned (about 35 minutes). Serve hot. CARAMEL DUMPLINGS = = = = = = = = = Caramel Sauce Family Size Just for Two Butter 2 tablespoons 1 tablespoon Brown Sugar 1 1/2 cups 1/2 cup Water 1 1/2 cups 2/3 cup Dumplings Mix 1 1/2 cups 1/2 cup Sugar 1/3 cup 2 tablespoons Milk 1/3 cup 2 tablespoons Yield 6 medium 2 medium Combine ingredients for caramel sauce. Heat to boiling. Stir sugar into Mix. Add milk all at once stirring about 30 strokes. Drop by tablespoon on top of boiling caramel sauce. Cover and boil gently for 20 minutes without removing cover. This dumpling recipe can be used with a sweetened fruit or berry syrup instead of caramel sauce. APPLE CRISP TOPPING = = = = = = = = = Family Size Just for Two Mix 1 cup 1/3 cup Sugar 3/4 cup 1/4 cup Eggs 1 1 yolk Yield 8-inch casserole 4-inch casserole Stir sugar into the mix. Add beaten egg and stir until blended. Spread over prepared fruit in a casserole. Bake at 350 degrees for about 30 minutes. This can be used as a topping for sweetened apple, peach, rhubarb or other fruit. DONUT MUFFINS Family Size Just for Two Mix 2 cups 1 cup Sugar 2 tablespoons 1 tablespoon Milk 1/3 cup 3 tablespoons Egg 1 1 yolk Coating Butter (melted) 1/2 cup 1/4 cup Sugar 1/2 cups 1/4 cup Cinnamon 1 teaspoon 1/2 teaspoon Yield 18 small 9 small Stir sugar into the Mix. Combine milk and beaten egg. Stir into the Mix until well blended. Bake in small, well greased muffin tins in a hot oven (400 degrees) 20 minutes. Dip one at a time into melted butter. Remove quickly and shake in a sack containing the sugar and cinnamon. Serve Hot. For variety, add 3 tablespoons cocoa to the Mix used in the family size recipe. BAKED CHOCOLATE PUDDING Family Size Just for Two Mix 1 cup 1/2 cup Sugar 1/3 cup 3 tablespoons Cocoa 4 teaspoons 2 teaspoons Cinnamon 1/4 teaspoon 1/8 teaspoon Nut Meats (chopped) 1/2 cup 1/4 cup Milk 1/3 cup 3 tablespoons Topping Sugar (brown) 1/2 cup 1/4 cup Cocoa 3 tablespoons 1 1/2 tablespoon Water 1 1/4 cups 2/3 cup Yield 6x8 pan 4x6 pan Stir sugar, cocoa, cinnamon, nuts and milk into Mix. Beat for three minutes. Spread in pan. For topping, combine brown sugar and cocoa. Sprinkle over batter in pan. Bring water to boiling point. Pour over the contents of the pan. Bake in a moderate oven (350 degrees) 40 to 45 minutes. Serve with chocolate sauce that forms beneath it. Use cream or whipped cream if desired. If served cold, it combines well with ice cream. STEAMED FRUIT PUDDING = = = = = = = = = = Family Size Just for Two Mix 2 cups 3/4 cup Sugar 1/3 cup 2 tablespoons Milk 1/2 cup 3 tablespoons Fruit 1/2 cup 1/4 cup Yield 6-inch casserole 2 ramekins Stir sugar into the Mix. Stir in the milk and the chopped fruit or berries until blended. Pour into a greased casserole or pan or into ramekins. Steam over water in a covered pan for 30 minutes. Serve hot with top milk or cream and sugar. DROP COOKIES = = = = = = = = = = Family Size Just for Two Mix 3 cups 2 cups Sugar 1 cup 2/3 cup Milk 1/3 cup 1/4 cup Egg 1 1 Vanilla 1 teaspoon 1/2 teaspoon Variations: 1/2 cup chocolate 1/3 cup chocolate chunks or chunks or 1/2 cup chopped 1/3 cup chopped nut meats or nut meats or 1/2 cup raisins or 1/3 cup raisins or 1/2 cup dates or 1/3 cup dates or 1 tablespoon orange 2 teaspoons orange rind and 1/2 cup rind and 1/3 cup raisins (omit raisins (omit vanilla) vanilla) Molasses instead of Molasses instead of milk. Add 1/8 milk. Add 1/16 teaspoon mace teaspoon mace Yield 4 dozen 2 1/2 dozen Stir sugar into the Mix. Combine milk, beaten egg and vanilla. Stir into the Mix until well blended. Drop by teaspoon on greased baking sheet. Bake in a moderate oven (375 degrees) 10 to 12 minutes. To make dough for rolled cookies instead of drop cookies omit the milk and use two eggs instead of one. Tightly packed brown sugar can be used in place of white. MOLASSES COOKIES = = = = = = = = = = Family Size Just for Two Mix 4 cups 2 cups Sugar 1/2 cup 1/4 cup Cinnamon 1 teaspoon 1/2 teaspoon Ginger 1 teaspoon 1/2 teaspoon Cloves 1/2 teaspoon 1/4 teaspoon Egg 1 1 yolk Molasses 1 cup 1/2 cup Yield 5 dozen 2 1/2 dozen Stir sugar and spices into the Mix. Combine beaten egg with molasses and add to the mix. Blend well, chill, shape into balls and roll in sugar. Flatten on greased baking sheet and bake in a moderate oven (375 degrees) 10 to 12 minutes. Ginger snaps can be made by using 2 1/4 cups Mix with 3/4 cup sugar, 1 egg, 1/4 cup molasses and 1 teaspoon ginger. PEANUT BUTTER COOKIES = = = = = = = = = Family Size Just for Two Mix 3 1/2 cups 1 3/4 cups Sugar 1 1/3 cups 2/3 cup Eggs 2 1 Peanut Butter 1 cup 1/2 cup Yield 6 dozen 3 dozen Stir sugar, beaten egg and peanut butter into the Mix until well blended. The finger tips and kneading may be used to aid in blending. Roll dough into small balls, place on baking sheet and flatten with a fork making a criss-cross. Bake in a moderate oven (375 degrees) about 20 minutes. CHOCOLATE DROP COOKIES = = = = = = = = Family Size Just for Two Mix 3 cups 2 cups Sugar 1 cup 2/3 cup Cocoa 1/3 cup 1/4 cup Milk 1/2 cup 1/3 cup Egg 1 1 Vanilla 1 teaspoon 1/2 teaspoon Yield 4 dozen 2 1/2 dozen Stir sugar and cocoa into the Mix. Combine milk, beaten egg and vanilla. Stir into the Mix until well blended. Drop by teaspoon on greased baking sheet. Bake in moderate oven (350 degrees) 10 to 12 minutes. Raisins, nuts, chopped dates or chocolate chunks can be stirred into the batter. Brownies can be made by using 3/4 cup mix; 1 cup sugar; 2 squares chocolate; 3 tablespoons melted butter; 2 eggs and 1 cup chopped nut meats. Bake in greased 8x8 pan in a moderate oven (350 degrees) about 30 minutes. Cut while warm. OATMEAL COOKIES = = = = = = = = = = Family Size Just for Two Mix 2 1/4 cups 3/4 cup Sugar (brown) 1 3/4 cups 1/2 cup Cinnamon 1 teaspoon 1/4 teaspoon Milk 1/3 cup 2 tablespoons Eggs 2 1 small Shortening (melted) 1/2 cup 3 tablespoons Nut meats (chopped) 1/2 cup 3 tablespoons Rolled oats (quick) 3 cups 1 cup Yield 6 dozen 2 dozen Stir sugar and cinnamon into the Mix. Combine milk, beaten egg and shortening. Stir into the Mix until well blended. Stir in the rolled oats and nuts. Drop by teaspoon on baking sheet. Bake in a moderate oven (375 degrees) about 12 minutes. This dough can be used for filled fruit bars, using a filling of ground dates or raisins moistened with lemon juice. You May Want to Try These = = = = = = = = = = 1) Many puddings similar to the baked chocolate pudding can be made. The cake batter is put into an ungreased pan. The topping can consist of brown sugar, chopped nuts and water; or of a sweetened berry sauce; or of a caramel or maple syrup. The topping will sink to the bottom as the cake bakes. Yellow or white cake batter can be used instead of chocolate. 2) The cake batter can be steamed about 30 minutes in custard cups for steamed pudding. 3) Three egg whites or five egg yolks can be used in the yellow cake recipe to make a white or gold cake. 4) Non-fat dry milk solids can be added to the mix. Use 1 cup of the non-fat dry milk solids in the smaller Mix recipe or 2 cups in the larger one. Then use water instead of milk in the recipes if you wish. Or milk can be used to further increase the food value. 5) For cheese balls mix 2 tablespoons margarine or butter, 1/8 teaspoon cayenne and 1 1/2 cups grated cheese with 1 cup of Master Mix. Blend well, with beater or by kneading. Form into 24 small balls. Bake on a baking sheet in a moderate oven (375 degrees) about 15 minutes. 5 Quote Link to comment
Mt_Rider Posted July 21, 2019 Share Posted July 21, 2019 Oh goodness. Did you type up all that? Thanks!!!! A good raising biscuit that doesn't come out of a POP tube? I'm in! Love biscuits! MtRider Quote Link to comment
kappydell Posted July 22, 2019 Author Share Posted July 22, 2019 yes I typed it from her old pamphlet, into my recipe compilation. Been looking for it for years....so glad she saved it. 1 3 Quote Link to comment
EarthMaiden Posted July 22, 2019 Share Posted July 22, 2019 Thank you so much! I was just looking for recipes like this today 1 Quote Link to comment
Mt_Rider Posted July 22, 2019 Share Posted July 22, 2019 Welcome EarthM..... Looks like you've been around a long time but don't post much. MtRider Quote Link to comment
Jeepers Posted July 23, 2019 Share Posted July 23, 2019 Nice to see you EarthMaiden Don't be a stranger! Quote Link to comment
Ambergris Posted July 25, 2019 Share Posted July 25, 2019 Hi, EarthMaiden! I am really interested in the cornmeal mix. Quote Link to comment
kappydell Posted July 31, 2019 Author Share Posted July 31, 2019 (edited) I have not tried this one as I am the only cornbread-eater in this house. But I do like a mix that has multiple uses, and this one does....Is this the kind of thing you were interested in, Ambergris? CORNMEAL MASTER MIX 7 c cornmeal 1 TB salt 2 c unsifted all-purpose flour 1/4 c sugar 4 TB baking powder 1 c shortening 1 1/3 c nonfat dry milk powder Combine all dry ingredients and stir carefully to blend. Cut in shortening using a fork, two knives or a pastry cutter to blend the shortening into the ry ingredients until the mixture looks like cornmeal. Label with date and store in a covered container in a cool dry place (or in the refrigerator) up to 8 weeks. Yield: 14 cups OVEN CORNBREAD (8 servings) 2 c cornmeal master mix 2 eggs, beaten 1 c water Preheat oven to 400 degrees F. Measure master mix into bowl. Combine eggs and water in a large measuring up. Pour 1/2 of the water-egg mixture over mix and stir to blend. Add remaining 1/2 of the mix and beat until smooth. Pour into a well greased 8x8 inch pan or a 10 inch iron skillet. Bake in 400 F oven for 20-25 min. One serving (1/8 recipe): 136 cal, 19 g carb, 5.3 g fat, 1.6 g fiber, 269 mg sodium Variations: Harvest-Corn Squares: Add 2 TB sugar and 3/4 c diced apples to master mix. Onion-Cheese Cornbread: add 1/2 cup chopped onion and 1/2 cup shredded cheddar cheese to master mix. CORN MUFFINS (makes 12) 2 c cornmeal master mix 1 c water 1 TB sugar 1 TB melted shortening or margarine 2 eggs, beaten Preheat oven to 400F. Combine master mix and sugar in bowl. Combine eggs, water and shortening in separate bowl. Pour half of liquid into mix and blend. Add remaining liquid and beat. Fill greased muffin tins 2/3 full of batter and bake 20 min. Per serving (per muffin): 136 calories, 19 g carb, 5 g fat, 1.6 g fiber, 269 mg sodium QUICK DROP BISCUITS 2 c cornmeal mix 1/2 c water Preheat oven to 425F. Add water to the cornmeal mix and stir only enough to mix. Drop by tablespoons onto a greased pan. Bake 12 minutes. Makes 12. Cornbread goes well with chili. HUSH PUPPIES 1 c cornmeal mix ¼ c flour 1 egg ½ c finely chopped onions 1/3 c water frying oil Preheat oil ibn deep fryer to 375 F. Combine muffin mi, egg, water, flour & onion. Mix well. Drop by teaspoon into oil, frying each one 4 minute (2 min per side) or until. golden. Drain & Serve. (from Jiffy Mix cookbook). CORN FRITTERS 1 c cornmeal mix ¼ c sour cream 2 eggs ¼ tsp pepper 1 can (8 ¾ oz) kernel corn, drained 1/8 tsp salt ¼ c sour cream oil for frying Preheat 1 inch of oil to 350 F in deep fryer or skillet. Beat eggs, then stir in remaining ingredients. Stir to blend. Drop by tablespoons into hot fat, cooking 1-2 minutes per side. Drain on paper towels. TAMALE MEATBALLS 1 c cornmeal mix 1/2 tsp salt 3 eggs, beaten 1/4 tsp pepper 1 c water 1 tsp garlic powder 28 oz enchilada sauce, divided 1 1/2 lb ground beef 2 TB minced dry onions 2 ½ c shredded Monterey Jack cheese Preheat oven to 400F; grease an 8x8 inch square pan. Blend mix, 2 eggs and water mixing well. Pour into pan and bake 20-25 min until cornbread is done. Cool & crumble. Lower oven heat to 350. Combine cornbread, 1 egg, ½ cup enchilada sauce, salt, pepper, onions, garlic powder and beef. Mix well. Shape into 1 inch balls, placing in an ungreased 13 x 9 inch pan. Bake uncovered 30-35 min. In a sauce pan, hear remaining enchilada sauce. Pour over meatballs, and sprinkle with cheese. Heat in oven until cheese melts. Variation: -Add 2/3 cup well drained canned corn -Increase sugar to ¼ cup and add ½ cup favorite fruit or nuts, cut up = = = = = I'm also the sole oatmeal eater in the house (sigh). So many recipes I want to try. Maybe I can make teeny batches. ROLLED OATS MASTER MIX 4 c all-purpose flour 1/4 c double acting baking powder 4 c quick cooking rolled oats 1 1/2 tsp salt 1 1/2 c nonfat dry milk 1 1/2 c shortening Put all ingredients except shortening in a large plastic container. Stir until well blended. Cut in shortening with a fork or pastry blender. Cover tightly, label with date and refrigerate. This mix will keep one month. To measure, spoon into cup, tap lightly and level off with a knife. Yield is 10 cups OAT MUFFINS 2 1/4 c rolled oats master mix 1/2 c raisins or other dried fruit, or chopped nuts (opt) 2 TB sugar 2/3 c water 1 egg, beaten Put ingredients in bowl and stir just to moisten. Spoon into 12 greased 2 1/2-inch muffin cups. Bake in preheated 425 F oven for 20 min. Makes 12. Per muffin: 159 cal, 21 g carb, 7 g fat, 1.3 g fiber, and 230 mg sodium OAT RAISIN COOKIES 1 egg, beaten 2 1/2 c Rolled Oats Master Mix 1/4 c water 2 tsp cinnamon 3/4 c sugar ½ c raisins 1 tsp vanilla Beat egg, water, sugar and vanilla. Mix in dry ingredients and drop by rounded teaspoonfuls onto greased baking sheets. Bake in preheated 375 F oven 12-15 min. Makes 24 cookies. Per cookie: 93 calories, 14 g carb, 3.6 g fat, 0.76 g fiber and 115 mg sodium Variations: -Substitute maple extract for the vanilla. BUTTERED OAT BREAD STICKS 2 c rolled oats master mix 1/2 c water 1/2 c butter Put butter in a 9 x 13 x 2 inch baking pan and melt in the oven while preheating it to 450 F. Put mix in a bowl and add 1/2 c water or just enough to hold ingredients together, mixing lightly with a fork. Roll out on lightly floured surface to form a 10 x 6-inch rectangle. Cut in half lengthwise, then cut each half in 6 crosswise strips. Using a fork, dip each strip in butter, coating both sides. Leave strips in pan as you go. Arrange evenly and bake 12-15 min until done. Serve hot. Makes 12 strips. Per strip: 145 calories, 11 g carb, 10 g fat, 0.8 g fiber, and 212 mg sodium OAT PANCAKES 1 1/2 c rolled oats master mix 1 egg 1 c water Stir all ingredients in a bowl with spoon until blended. Bake on greased hot griddle or in skillet until browned on both sides and done in the middle. Makes 12 cakes. Per pancake: 82 calories, 8.4 g carb, 4.4 g fat, 0.6 g fiber and 139 mg sodium. It is pretty hot to engave in recreational baking right now, but maybe I can test these come fall.... Edited July 31, 2019 by kappydell 3 Quote Link to comment
Ambergris Posted August 1, 2019 Share Posted August 1, 2019 Yes, exactly. Thank you! Quote Link to comment
Mt_Rider Posted August 1, 2019 Share Posted August 1, 2019 Thanks, Kappy! I had DH get some Cream of Tartar the last time he went shopping. Whatever I might have probably survived the first Great Depression so I decided to get some new stuff! Iffen LIFE will settle down a bit, I'd like to try this!!! Our nights are cool enough, so far. MtRider Quote Link to comment
Midnightmom Posted August 6, 2019 Share Posted August 6, 2019 On 7/31/2019 at 7:47 PM, Mt_Rider said: I had DH get some Cream of Tartar As an "experienced" cook, you probably know that Cream of Tartar is extremely bitter and needs to be carefully worked into whatever mixture you are using it in, but "less experienced" cooks may not know that. So, a bit of advice......................SIFT the CoT into your dry ingredients then carefully and thoroughly mix it so it gets distributed throughout the mixture. There is nothing worse than biting into a wonderful piece of, say, cornbread, and then having to spit it out because the piece you are chewing contains a lump of Cream of Tartar!!! 2 Quote Link to comment
Ambergris Posted August 6, 2019 Share Posted August 6, 2019 On 7/31/2019 at 10:47 PM, Mt_Rider said: Thanks, Kappy! I had DH get some Cream of Tartar the last time he went shopping. Whatever I might have probably survived the first Great Depression so I decided to get some new stuff! Iffen LIFE will settle down a bit, I'd like to try this!!! Our nights are cool enough, so far. MtRider Still good. Quote Link to comment
mommato3boys Posted August 7, 2019 Share Posted August 7, 2019 I love old recipe books. Thanks for posting this. Quote Link to comment
Mt_Rider Posted August 7, 2019 Share Posted August 7, 2019 On 8/6/2019 at 4:38 PM, Ambergris said: Still good. REally? I mean the stuff in is metal boxes that have followed us around everywhere we moved. It's that stable? Midnight, thanks for that tip. I haven't used it much.....as demonstrated by the fact that I have such old stuff. But I learned to cook as a member of 4-H...MANY years. So I always sift dry ingredients. [and lightly fluff the flour into the measuring cup...never scoop.... and all those things that cooks used to learn.] But I'll make sure to sift/mix this extra well. BTW....I wondered what does it DO?......so I looked it up [of course]: https://www.thekitchn.com/food-science-what-is-cream-of-72125 "What is the function of cream of tartar in a recipe? The tartar also helps to increase the volume of the egg foam and keeps them bright and white. Cream of tartar is also often added to baked products to help activate the alkaline baking soda. In fact, cream of tartar mixed with baking soda is what gives us baking powder. =-=-=-=-= In fact, it’s an acidic by-product from the process of making wine. It’s found in the sediment left behind in barrels after the wine has been fermented, and it gets purified into the powdery white substance that we use in baking. ==-=-=-= One more way cream of tartar gets used in the kitchen is when we’re working with sugar. Where cream of tartar is a stabilizing agent for egg whites, a pinch added to boiling sugar is actually an interfering agent. The cream of tartar gets in the way of sugar’s natural tendency to bind together and prevents those dreaded sugar crystals from forming. " =-=-=-=-=-=-=-=-=-=-=- Another deep explaination is found here....if you REALLY want to know how Cr of Tartar works: https://slate.com/culture/2013/11/what-is-cream-of-tartar-the-food-explainer-explains.html MtRider 1 Quote Link to comment
Mt_Rider Posted August 7, 2019 Share Posted August 7, 2019 (edited) Are you seeing the jumbled last couple of sentences in my post? I couldn't get it to straighten out. I've never seen that happen here.... EDITED TO ADD: Ah, thanks for unjumbling that post, Annarchy! The other page link doesn't work up there so here it is again. Interesting if you like details such as: Why is cream of tartar sold in the spice aisle instead of with other baking ingredients? Traditionally, spice companies (such as McCormick) process and package it, because it has uses beyond baking. Cream of tartar can be used to help certain types of vegetables keep their natural color when steamed or boiled. Pigments contained in acidic pockets in red cabbage, potatoes, and cauliflower will leach out and discolor at a higher pH. Adding ½ teaspoon of cream of tartar to the cooking water will up the acidity and prevent discoloration. https://slate.com/culture/2013/11/what-is-cream-of-tartar-the-food-explainer-explains.html MtRider Edited August 9, 2019 by Mt_Rider Quote Link to comment
Ambergris Posted August 7, 2019 Share Posted August 7, 2019 Unless it's gone off in color, meaning it's been allowed to get moisture in it, it's good. They originally scraped the stuff off decades-old wine barrels. Quote Link to comment
Annarchy Posted August 7, 2019 Share Posted August 7, 2019 17 hours ago, Mt_Rider said: Are you seeing the jumbled last couple of sentences in my post? I couldn't get it to straighten out. I've never seen that happen here.... I’m submitting a service request about that. 1 Quote Link to comment
Mt_Rider Posted August 8, 2019 Share Posted August 8, 2019 13 hours ago, Ambergris said: They originally scraped the stuff off decades-old wine barrels. Being who I am.....I have to wonder.....WHO in their right mind would scrape the stuff off decades old wine barrels and use it in baking? MtRider Quote Link to comment
Ambergris Posted August 8, 2019 Share Posted August 8, 2019 Who is his right mind would eat an oyster? 2 Quote Link to comment
kappydell Posted August 8, 2019 Author Share Posted August 8, 2019 (edited) I lookin thru & consolidating scads of recipes I have collected. Would anyone like more cornmeal usiing recipes? I was amazed at what you can do with it besides cornbread... I posted them today, linked to a request for cornmeal recipes from a ways back. Edited August 8, 2019 by kappydell 1 Quote Link to comment
kappydell Posted August 9, 2019 Author Share Posted August 9, 2019 On 8/6/2019 at 6:38 PM, Ambergris said: Still good. Whether Cream of Tartar Goes Bad As long as you keep your cream of tartar in an air-tight container, away from heat sources, it should keep indefinitely. So, don't sweat it if the container in your pantry is so old you don't even remember when you bought it. Just dust it off, and put it back into service. I kinda figured that....soda will also keep for years.....so if you have cream of tartar & baking soda, I guess you can make your own fresh baking powder ('cause it does lose potency...believe me, I KNOW.....) So as Grandpappy's Cookbook for Hard Times tells me..... Baking Powder (from McCormick's Cream of Tartar Label) 1/2 tsp. Cream of Tartar 1/4 tsp. Baking Soda 1/4 tsp. Cornstarch Blend and measure as normal. (Note: If you don't have Cornstarch then increase the Baking Soda to 1/3 tsp.) 1 Quote Link to comment
Mt_Rider Posted August 9, 2019 Share Posted August 9, 2019 (edited) Yes, I've heard that, Kappy. [Thanks for the proportions again...have them somewhere...] But it occurs to me......if Cream of Tartar doesn't go bad if kept from moisture. And Baking Soda doesn't go bad if kept from moisture.... Then it must be that a chemical reaction is going on once you mix those two.....EVEN if kept from moisture? Obviously also: preppers....being prepared for the long run, need to keep those two ingredients separately in our storage amounts. Methinks I have too much baking powder and should have invested in more Cream of Tartar. MtRider ....thanks, Annarchy. She got my post above to show correctly. Edited August 9, 2019 by Mt_Rider 1 Quote Link to comment
kappydell Posted August 9, 2019 Author Share Posted August 9, 2019 18 hours ago, Mt_Rider said: But it occurs to me......if Cream of Tartar doesn't go bad if kept from moisture. And Baking Soda doesn't go bad if kept from moisture.... Then it must be that a chemical reaction is going on once you mix those two.....EVEN if kept from moisture? Obviously also: preppers....being prepared for the long run, need to keep those two ingredients separately in our storage amounts. Methinks I have too much baking powder and should have invested in more Cream of Tartar. MtRider ....thanks, Annarchy. She got my post above to show correctly. Yep, it is exactly that which makes old baking powder so untrustworthy. I have collected recipes using sour milk and soda since I started back for Y2K. 2 Quote Link to comment
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