Biscuit Mix
8 c. all-purpose flour
1/2 c. baking flour
4 t. salt
1 1/4 c. shortening
Sift together flour, baking powder and salt. Cut in shortening with a pastry blender until mixture resembles cornmeal. Store in covered jar. Refrigeration is not necessary.
To Make Biscuits:
2 c. of biscuit mix and 2/3 c. of milk will make 12 biscuits. Bake at 450 degrees F. 10 - 12 minutes.
Pastry Mix
8 c. all-purpose flour
1 T. salt
1 lb. vegetable shortening or lard
Sift flour and salt together. Add half of shortening and cut in until mixture is as fine as meal. Add rest of shortening and cut in until particles are the size of peas. Store mix in covered container IN REFRIGERATOR.
To Make Pie Crusts:
For 1 crust pie, use 1 1/2 c. pastry mix and 3 T. cold water. For 2 crust pie, use 2 1/2 c. pastry mix and 5 T. cold water.
Oatmeal Cookie Mix
3 c. all-purpose flour
2 1/2 c. sugar
1 t. soda
1 t. baking powder
2 t. salt
1 c. shortening
3 c. quick-cooking oatmeal, uncooked
Sift flour, sugar, soda, baking powder and salt together. Cut in shortening until the mixture resembles corn meal. Add uncooked oatmeal and mix well. Store in covered container at room temperature. This recipe makes 8 dozen cookies.
To make 2 dozen cookies:
1 egg
1 T. milk
1 t. vanilla
2 c. oatmeal cookie mix
Beat egg and add to milk and vanilla. Add to mix and beat until well blended. Drop by teaspoonfuls on a greased cookie sheet about 2 inches apart. Bake at 375 degrees F. for 12 to 15 minutes. Remove from cookie sheet to cake cutter immediately after baking.
Cake Mix
2 c. shortening (1 pound)
6 1/2 c. cake flour
4 c. sugar
1/4 c. baking powder
1 T. salt
Combine flour, sugar, baking powder and salt. Cut in shortening until mixture is fine, dry and powdery. Store in covered container at room temperature.
Moon Glow Cake
3 1/4 c. cake mix (do not pack in cup)
1 c. milk
1 t. vanilla
2 egg whites
Place mix in a bowl. Add 1/2 c. milk. Beat 2 minutes at medium speed on electric mixer or 300 strokes by hand. Throughout mixing time keep batter scraped from sides and bottom of bowl with rubber spatula. Scrape bowl and beaters. Ad remaining milk, vanilla, and egg whites (unbeaten). Beat 2 additional minutes or 300 strokes by hand. Scrape bowl and beaters. Pour into 2 greased and floured 8" layer cake pans. Bake at 375 degrees 25 minutes or until lightly browned.
Plain Cake
3 1/4 c. cake mix (do not pack in cup)
3/4 c. milk
1 t. vanilla
2 eggs
Place mix in bowl. Add 1/2 c. milk. Beat 2 minutes at medium speed or 300 strokes by hand. Throughout mixing time keep batter scraped from sides and bottom of bowl with rubber scraper. Scrape bowl and beaters. Add remaining milk, vanilla and eggs. Beat 2 additional minutes at medium speeed on electric mixer or 300 strokes by hand. Scrape bowl and beaters. Pout batter into 2 greased and floured 8" layer cake pans. Bake at 375 degrees for 25 minutes.
Cornmeal Muffin Mix
3 c. all-purpose flour
3 c. cornmeal
3/4 brown sugar
3 T. baking powder
3 t. salt
1/2 c. plus 1 T. shortening
Sift flour and measure, add cornmeal, sugar, baking powder and salt. Sift together twice, cut shortening in as fine as possible. Store covered at room temperature.
To Make Muffins:
1 egg
1 c. milk
2 1/2 c. cornmeal mix
Beat egg slightly, add milk. Stir liquid into ingredients. Mix only to dampen. Fill muffin pans 2/3 full. Bake 425 for 20-25 minutes.
Chocolate Pudding Mix
6 T. cocoa
1/2 c. flour
3/4 c. sugar
1/2 t. salt
Mix cocoa, flour, sugar and salt. Store in covered container until ready to use.
To Make Pudding:
2 1/2 c. boiling water
2 c. evaporated milk
1 t. vanilla
Add boiling water. Stir until smooth. Cook slowly until it begins to thicken, then add milk. Bring slowly to boil, boil 3 minutes, stirring constantly. Add vanilla and chill. Serves 6 to 8.
No comments:
Post a Comment