Make-A-Mix by Karine Eliason (a book to read .txt) 📗

with date and contents. Store in a cool, dry place. Use within 6 to 8 months. Makes about 22 cups HOT ROLL MIX.

Homemade White Bread, page 231

Big Soft Pretzels, page 92

Hamburger Buns, page 260

Pizza Crust, page 267

Squash Rolls, page 263

Bagels, page 264

English Muffins, page 259

Variation

Use 9 cups whole-wheat flour and 8 cups all-purpose flour instead of 20 cups all-purpose flour. Decrease sugar to 1 cup.

We prefer to refrigerate this mix if we are not going to use it immediately.

WHOLE-WHEAT HOT-ROLL MIX

Get extra fiber with this mix.

9 cups whole-wheat flour

8 cups unbleached or all-purpose flour

1 cup instant nonfat milk powder

4 teaspoons salt

1 cup packed brown sugar or 1 cup granulated sugar

WHOLE-WHEAT HOT-ROLL MIX makes:

Swedish Rye Bread, page 233 Country French Bread, page 247

Whole-Wheat Cinnamon Rolls, page 214

In a large bowl, combine whole-wheat flour, unbleached or all-purpose flour, milk powder and salt. Stir with a wire whisk until evenly distributed. Press brown sugar through a coarse sieve to remove any lumps. Stir brown sugar or granulated sugar into flour mixture. Pour into an 18-cup container with a tight-fitting lid. Attach lid. Label container with date and contents. Store in a cool, dry place and use within a week, in a refrigerator 10 to 12 weeks or in a freezer up to 6 months. Makes about 18 cups WHOLE-WHEAT HOT-ROLL MIX.

MUFFIN MIX

One of our favorite mixes. There is no end to the variety of tempting muffins you can make from this one mix. See our Lowfat Tips section, page 9 for ways to make these nearly fat-free.

8 cups all-purpose flour

3 cups sugar

3 tablespoons baking powder

2 teaspoons salt

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

MUFFIN MIX makes:

Melt-in-Your-Mouth Muffins with variations, page 250

Molasses Bran Muffins, page 251

Apple Muffins, page 271

Lemon-Poppy Seed Muffins, page 249

Cranberry Cakes with Butter Sauce, page 281

Zucchini Muffins, page 253

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