Added June 19/2002


Page Two

This is an old recipe that I kept on hand when my family was very young. I didn't have many recipes; not much money to work with and it really saved time! Once I had made the Master Mix, there were some recipes that could be made quickly. They are included here.



9 cups all purpose flour (half whole wheat, if desired)
5 tbsp. baking powder
1 tbsp salt
1 lb. chilled vegetable shortening

In large bowl, combine flour, baking powder & salt; blend thoroughly. Cut shortening into large chunks & add to dry ingredients. With pastry blender, cut in shortening until mixture resembles coarse crumbs. STORE AT ROOM TEMPERATURE IN AIRTIGHT CONTAINER. (As long as container is airtight, mix will keep for at least 2 months. It also freezes well.) MAKES 12 CUPS.


with Crunchy Topping
* Made with Master Mix *

1 tbsp granulated sugar
2 tbsp chopped walnuts (optional)
1 tsp cinnamon

2cups Master Mix
1/2 cup granulated sugar
1/4 tsp baking soda
1/2 cup sour cream
1/2 cup milk
1 egg

Mix together topping ingredients and set aside. Batter: Comibine Master Mix, sugar and soda. Blend together sour cream and milk. To dry ingredients, add egg and about 2/3 sour cream mixture. Beat til smooth. (about 1 minute with electric mixer or 2 - 3 minutes by hand). Add rest of sour cream mixture and blend well. Spoon batter into greased muffin tins, filling about 3/4 full. Sprinkle TOPPING on each muffin, pressing nuts gently into batter with back of spoon. Bake in 350 oven for about 20 minutes. Makes 12 - 14 medium muffins.



3 tbsp butter or marg
1/3 cup lightly packed brown sugar
1 tsp cinnamon

1/2 cup milk
2 cups Master Mix

1/3 cup raisins

Cream together butter, sugar & cinnamon.
Add milk to Master Mix all at once, stirring with with fork. Remove dough to lightly floured board. Knead 5 or 6 times; shape into ball. Roll out into 9 inch square.
Spread with sugar mixture. Sprinkle raisins evenly on top. Roll up as for jelly roll.
Cut into nine 1" slices; place cut-side down in well-greased 8" square baking pan. Bake @ 425 for about 25 inutes or til golden. Makes 9 biscuits.



2 cups Master Mix
1/2 tsp baking soda
1 egg lightly beaten
1-1/3 cups sour milk (tsp vinegar added to fresh milk ahead of time & let stand)

Combine Master Mix & baking soda. Blend together egg & sour milk. Add to dry ingredients, mixing lightly. For fluffy pancakes, batter should be lumpy and quite thick; for thinner pancakes, add a little extra milk. Using about 1/4 cup batter for each pancake, spoon onto lightly greased griddle; cook until bubbles appear on top and surface looks dull. Turn & cook on other side. Makes 12 medium pancakes.

APPLE-CINNAMON PANCAKES: Add 1 tsp cinnamon to dry ingredients. Spoon batter onto lightly greased griddle & top with peeled apple slices. Cook as above.



3/4 cup milk
3 cups Master Mix

Add milk to master mix all at once, stirring with fork to make a dough that is soft & moist but not sticky.

Remove dough to lightly floured board & knead lightly 5 or 6 times to form dough into ball. Roll out to about 1/2 inch thickness. Cut with floured cookie cutter or knife into squares or rectanges.

Place on UNGREASED baking sheets. Bake at 425 for 15 minutes or until golden. Makes about 15.



1-1/3 cups Master Mix
1/2 cup lightly-packed brown sugar
1 egg
1/2 cup milk

1/3 cup lightlly-packed brown sugar

Combine Master Mix and 1/2 cup brown sugar. Add egg and half of milk; beat until smooth (about 1 min. with electric mixer; 2 - 3 mins. by hand). Add remainder of milk and blend well. Spread batter in greased 8" square pan.
Sprinkle remaining brown sugar evenly over batter. Bake at 375 for 30 mins. or til toothpick inserted in centre comes out clean.


(These can be used for oven-fried chicken, hamburger patties, pork chops and fish.)

PLAIN COATING MIX: Combine 1/2 cup Master Mix with 1 tbsp dried parsley, 1stp each salt & paprika, & 1/2 tsp each onion salt & thyme. Store at room temperature in airtight container or plastic bag. Makes 2/3 cup.

ITALIAN COATING MIX: To one recipe of Plain Coating Mix, add 2 tbsp grated Parmesan cheese and 1/2 tsp oregano. Store in refrigerator.

OVEN-FRIED CHICKEN: 1 recipe of Coating Mix makes enough for about 3-1/2 lbs chicken pieces. Moisten pieces with water; shake off excess. Place mix in plastic bag; shake 1 chicken piece at a time til evenly coated; on baking sheet BAKE 35-40 mins. @ 400 deg., turning once if desired.