GRANDMA'S RECIPES

MIXES

Bis-Quick-Mix

Use this homemade mix in any recipe calling for Bisquick
or other commercial baking mixes.
8 cups flour
1 1/4 cups nonfat dry milk powder
1/4 cup baking powder
1 tablespoon salt
2 cups shortening

Combine flour, milk, baking powder,
and salt in a very large bowl.
Cut in shortening until it resembles coarse
cornmeal. Store in tightly
closed covered container in a cool place.

Bran Muffin Mix

2 c. Bran Buds (cold cereal)
2 c. boiling water
2 1/2 c. sugar
1 c. oil
4 eggs
5 c. flour
5 tsp. soda
1/2 tsp salt
4 c. All Bran
1 pound raisins
1 quart buttermilk

Combine boiling water and Bran Buds. Set aside.
Mix together the sugar and oil and eggs.
Add dry ingredients to the buttermilk & egg mixture.
Add All Bran, cooled Bran Buds, and raisins.
Mix well and store in a covered glass or plastic
1 gallon container.
Bake in muffin tins for 20 mintes in a 400 degree oven.

Can be stored in refrigerator for several months.
Use as needed for hot muffins.

Cornmeal Mix

Keep this mix on hand for quick and easy cornbread,
corn muffins and more.

4 cups unbleached all-purpose flour
1 tablespoon salt
3/4 cup sugar
1/4 cup baking Powder
1 cup vegetable shortening
4 1/2 cups 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 Mix and store in a cool, dry, place.
Use within 12 weeks.
Yield: about 10 1/2 cups Homemade Cornmeal Mix.

Corn Muffins

2 1/2 cups Cornmeal Mix
1 egg
1 1/4 cups milk

Preheat oven to 425 degrees. Butter a muffin pan.
Put cornmeal mix in a medium bowl.
Combine egg and milk in a small bowl.
Add all at once to cornmeal mix. Blend.
Fill prepared muffin pans 2/3 full.
Bake 15 to 20 minutes, until golden brown.

Yield: 12 muffins

Pancake Mix

1 cup flour
1/3 cup dry milk
1/2 teaspoon salt
1 1/2 teaspoon baking powder
Mix above ingredients together, and store
in a zippered bag until ready to use.
When ready to use, add in mixing bowl:
1 1/4 cup water
3 tablespoons oil
Heat up lightly greased skillet. Pour in about 1/4 cup
of batter for each pancake. Brown on both sides.

Cocoa Mix

1/4 c.cocoa powder
1 c. sugar
7 c. dry milk
Mix ingredients together in a quart jar. Put 4 tbsp.
hot cocoa mix in a cup and pour in boiling water.
Stir and cool slightly.

Roll Mix

This basic mix can be used in all sorts
of rolls and breads.

20 cups (5 pounds) unbleached flour or all-purpose flour
1 1/4 cups sugar
4 teaspoons salt
1 cup instant nonfat dry milk

Combine all ingredients in a large bowl.
Stir together to distribute evenly.
Put in a large airtight container.
Label with date and contents.
Store in a cool, dry place. Use within 6-8 months.

Yield: about 22 cups Homemade Hot Roll Mix.

Pan Rolls

1 tablespoon active dry yeast
1 1/2 cups lukewarm water
2 eggs, beaten
1/2 cup vegetable oil or melted margarine
5 to 6 cups Hot Roll Mix

In a large bowl, dissolve yeast in lukewarm water.
Blend in eggs and oil or margarine.
Add 5 cups Hot Roll Mix. Blend well.
Add additional Hot Roll Mix to make a soft,
but not too sticky dough. Knead about 5
minutes until dough is smooth.
Lightly butter bowl. Put dough in bowl
and turn to butter top. Cover dough with
a damp towel and let rise in a warm place
until doubled in bulk, about 1 hour.

Grease a 13" x 9" baking pan or two 9-inch,
round pans. Punch down dough.
Divide dough into 24 to 30 balls of equal size.
Place balls in prepared pans.
Cover and let rise again until doubled in bulk,
about 30 - 40 minutes.

Preheat oven to 375 degrees.
Bake 20 to 25 minutes, until golden brown.

Yield: 24 - 30 rolls.

Homemade Cake Mix

8 cups all-purpose flour
5 cups sugar
1/4 cup baking powder
1 tablespoon salt
2 cups solid shortening
(that does not require refrigeration)

In a large bowl stir together the flour,
sugar, baking powder, and salt.
With pastry blender, cut in shortening
until mixture resembles very fine crumbs.

Divide mix into 5 equal portions
(about 19 oz. or 3-1/2 cups each).
Place in airtight containers; label.
Store in a cool, dry place up to 6 weeks.

Yield: 17-1/2 cups (5 portions) mix.

Yellow Cake:

1/5 recipe Basic Cake Mix
3/4 cups milk
2 eggs
1 teaspoon vanilla

Preheat oven to 350 degrees.
Grease and lightly flour two 8 x 1-1/2
inch round cake pans.
Set aside. In mixer bowl, combine the
Basic Cake Mix and the milk.
Beat at low speed of electric mixer till moistened.
Beat 1 minute at medium speed.
Add eggs and vanilla.
Beat 2 minutes at medium speed.
Spread batter evenly in prepared pans.

Bake for about 20 minutes or till wooden pick
inserted near center comes out clean. Cool in pans on
wire rack for 10 minutes.

Remove from pans; cool thoroughly on wire rack.
Frost as desired.

Yield: 12 servings.

Buttermilk Pancake Mix

2 cups buttermilk powder
8 cups all-purpose flour
1/2 cup granulated sugar
8 teaspoons baking powder
4 teaspoons baking soda
2 teaspoons salt

Sift the ingredients together well.
Store in a container with a tight-fitting lid.
Use within 6 months.

Yield: 10 cups of mix.

Buttermilk Pancakes:

1 egg, beaten
2 tablespoons vegetable oil
1 cup water, or more as needed.
1 1/2 cups Buttermilk Pancake Mix

In a medium bowl, combine egg, oil, and 1 cup water.
With a wire whisk, stir in Pancake Mix until blended.
Let stand 5 minutes.
Stir in additional water for a thinner batter.

Lightly oil and preheat griddle.
Pour about 1/3 cup batter onto hot griddle
for each pancake. Cook until edge is dry
and bubbles form. Turn with a wide spatula.
Cook 35 to 45 seconds longer until browned
on both sides. Repeat with remaining batter.

Yield: about 10 four-inch pancakes.

Brownie Mix

6 cups flour
4 teaspoons baking powder
4 teaspoons salt
8 cups sugar
8 oz unsweetened cocoa
2 cups vegetable shortening

Mix dry ingredients well, cut in shortening
until evenly distributed. Put in airtight container,
store in cool dry place. Use within 10-12 weeks.

Yield: about 17 cups Homemade Brownie Mix.

Brownies

2 eggs beaten
1 teaspoon vanilla
2 1/2 cups Brownie Mix
1/2 cup chopped nuts

Preheat oven to 350 degrees. Grease an 8 inch square pan.
Mix all ingredients together well.
Spread in prepared pan. Bake 30-35 minutes.

Yield: 9 brownies.

Pie Crust Mix

12 1/2 cups all-purpose flour
2 tablespoons salt
5 cups vegetable shortening

Combine 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 label
as Flaky Pie Crust Mix. Store in a cool, dry place
and use within 10 to 12 weeks.
Yield: about 16 cups mix, enough for 6
double pie crusts or 12 single pie crusts.

Yield: about 10 cups

Flaky Pie Crust:

2 1/2 cups Flaky Pie Crust Mix
1/4 cup ice water
1 large egg, Beaten
1 tablespoon white vinegar

Crumble Flaky Pie Crust Mix, if frozen.
Put mix in a medium bowl. In a small bowl,
combine ice water, egg and vinegar.
Sprinkle one 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 wax paper. Place dough in 9-inch pie
plate without stretching. Flute edges.

If filling recipe calls for a baked pie crust,
preheat oven to 425 degrees.
Bake 10 to 15 minutes, until very lightly browned.
Cool. Fill and bake according to directions for filling.

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