Wednesday, August 25, 2010

Quick Mix

Today I am mixing up some of this for the bike trip.  I used it on our family vacation and received rave reviews for the pancakes, biscuits and muffins that this mix makes. My kids have been making pancakes 3-5 times a week using this recipe (for cold cereal fans this is a big change in routine for them). If you are a bisquick user you will love this recipe.  It is the same thing but cheaper.

Quick Mix
from Make-a-mix Cookery, by Karine Eliason, Nevada Harward & Madeline Westover, Fischer Publishing Inc., 1978.

8.5 c. all-purpose flour
3 T baking powder
1T salt
2 t cream of tartar
1 t baking soda
1.5 c. instant nonfat dry milk
2.25 c. vegetable shortening.

In a large bowl, sift together all dry ingredients.  Blend well.  With pastry blender, cut in shortening until evenly distributed.  Mixture will resemble cornmeal in texture.  Put in a large airtight container.  Label.  Store in a cool, dry place.  Use within 10-12 weeks.  Makes about 13 c of quick mix.

I use quick mix to make the following recipes also found in the same cookbook.

Nevada's Pancakes
2.25 c. quick mix
1 T sugar
1 egg beaten
1.5 c. milk or water

Combine quick mix and sugar in a medium bowl.  Mix well.  Combine egg and milk or water in a small bowl. Add all at once to dry ingredients.  Blend well.  Let stand 5-10 minutes.  Cook on a hot oiled griddle about 3-4 minutes, until browned on both sides.  Makes ten to twelve 4 inch pancakes.  This recipe can also be used in your waffle maker.

Never-fail rolled biscuits

3 c. quick mix
2/3 c. milk or water

Preheat oven to 450 degrees.  Combine quick mix and milk or water in a medium bowl.  Blend.  Let dough stand 5 minutes.  On a lightly floured board, knead dough about 15 times.  Roll out to .5 inch thickness. Cut with a floured biscuit cutter.  Place about 2 inches apart on unbuttered baking hseet.  Bake 10-12 minutes, until golden brown. Makes 12 large biscuits.

Madeline's Muffins

2.5 c quick mix
4 T sugar
1 egg, beaten
1 c. milk or water

Preheat oven to 425.  Butter muffin pans.  Place quick mix in a medium bowl.  Add sugar and mix well.  In a small bowl, combine egg and milk or water.  Add all at once to dry ingredients.  Stir until just blended.  Fill prepared muffin pans 2/3 full.  Bake 15-20 minutes, until golden brown.  Serve hot with butter and honey, if desired.  Makes 12 large muffins.

The recipe book contains variations for raisin, date, blueberry, oatmeal, bran, cheese, brown sugar, apple, orange, cranberry and bacon bits muffins.  Look for the cook book at your local library!

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