Quick Baking Mix
8 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups nonfat dry milk powder
2 1/4 cups vegetable shortening

In a large bowl, sift together all dry ingredients.Blend well.With pastry blender, cut in shortening until evenlydistributed.Mixture will resemble cornmeal in texture. Put in alarge airtight container. Label. Store in a cool, dryplace. Use within 10 to 12 weeks. Makes about 13 cupsof

Quick Mix.VARIATION: Use 4 1/4 cups all-purpose flour and 4 1/4cups whole-wheat flour instead of 8 1/2 cups all-purposeflour. Increase baking powder to 2 tablespoons.Yield:13 cupsheres the biscuit recipe:3 cups Quick Mix -- (see recipe above)3/4 cup milk -- ORwaterPreheat oven to 450 F. Grease a baking sheet. CombineQuick Mix and milk or water in a medium bowl. Stir untiljust blended. Drop dough by tablespoonfuls onto preparedbaking sheet. Bake 10 to 12 minutes, until golden brown.Makes 12 large drop biscuits.also:
CHEESE AND HERB BISCUITS: Add 1/3 cup grated Cheddar cheeseand chopped parsley, chives or herbs to taste while stirringdough.
BUTTERMILK BISCUITS: Substitute 3/4 cup buttermilk for milkor water.
COUNTRY DUMPLINGS: Drop dough by tablespoonfuls over topof boiling beef or chicken stew. Boil gently 10 minutesuncovered. Cover and cook over medium-high heat 10 moreminutes, until completely cooked. Makes 12 dumplings.
ORANGE BISCUITS: Add 1 tbsp grated orange peel. If desired,substitute 2 tbsp orange juice for part of milk or water.
FRUIT COBBLER: Spoon dough over top of hot, sweetenedfruit or berries and bake in an 8" square pan about 20to 25 minutes until golden brown.Yield:"12 biscuits"just a few recipes that go with it! will add more later!heres some more recipes!!For quick mixNeveada pancakes2 1/4 c quick mix1 T. sugar1 egg1 1/2 c. milk or waterCombine quick mix and sugar in a med. bowl . Mix well. Combine egg and milk or water in a smallbow.l. Add all at once to dry ingred. Blend well. Let stand 5 to 10 min. Cook on ahot oild griddle about 3 to 4 min., until browned on both sides. Makes ten to twelve4--inch pancakes. also works in waffle iron!
Morning Muffins

2 1/2 cups Quick Mix
4 tablespoons sugar
1 egg -- beaten
1 cup milk -- OR water
Butter and honey -- if desired

Preheat oven to 425 F. Generously butter muffin pans.Place Quick Mix in a medium bowl. Add sugar and mix well.In a bowl, combine egg and milk or water. Add all atonce to dry ingredients. Stir until just blended.Fill prepared muffin pans 2/3 full. Bake 15 to 20minutes, until golden brown. Serve hot with butterand honey, if desired. Makes 12 large muffins.
DRIED FRUIT OR NUT MUFFINS: Add 1/2 ckup chopped raisins,dates, dried berries or fruits, or nuts to dry ingredients.Before baking, sprinkle with mixture of cinnamon and sugar.
BLUEBERRY MUFFINS: Gently fold 1 cup fresh, frozen ordrained canned blueberries into batter before putting into muffin pans.
OATMEAL OR BRAN MUFFINS: Reduce Quick Mix to 1 3/4 cups.Add 3/4 cup rolled oats or all-bran cereal to dryingredients before adding liquid ingredients.
APPLE MUFFINS: Fold 1 cup grated raw apple into muffinbatter before putting into muffin pans and increasebaking time to 20 to 25 minutes.
FRESH PEACH MUFFINS: Fold 1 cup diced fresh peaches into batterbefore putting into muffin pans and increase baking time to20 to 25 minutes.
ORANGE MUFFINS: Add 1 tbsp fresh orange peel or 1 1/2 tspdried orange peel to dry ingredients before adding liquid ingredients.
CRANBERRY MUFFINS: Gently fold 2/3 cup chopped cranberriesinto muffin batter before putting into muffin pans.Yield:12 large muffins
Molasses Cookies
2 cups Quick Mix
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 egg yolk
1/2 cup molasses

SugarIn a medium bowl, combine Quick Mix, 1/4 cup sugar, cinnamon, ginger and cloves.Mix well. Combine egg yolk and molasses in a small bowl. Add to dry mixture.Blend well. Refrigerate at least 1 hour. Preheat oven to 375 F.Lightly grease baking sheets. Shape dough into 1 1/2" balls.Place on prepared baking sheets. Flatten balls with the bottomof a glass dipped in sugar. Bake 8 to 10 minutes, until edgesare browned. Makes about 30 cookies.Yield:30 cookies
Apple-Walnut Cobbler
4 cups peeled, cored and sliced apples
1/2 cup sugar
1/2 teaspoon cinnamon
3/4 cup chopped walnuts
2 cups Quick Mix
3 tablespoons sugar
1 egg -- slightly beaten
1 cup milk -- OR water
Preheat oven to 325 F. Grease an 8 square pan. Place apples in bottom of pan.Combine sugar, cinnamon and walnuts in a bowl. Sprinkle over apples in pan,reserving 1/4 cup for topping. In a bowl, thoroughly combine Quick Mix and sugar.Combine egg and milk or water in a small bowl. Add all at once to dry ingredients.Blend. Spread dough evenly over top of apple mixture. Top with remainingcinnamon-sugar mixture. Bake about 45 minutes, until light brown. Cut intosquares. Makes 8 to 10 servings.
CHERRY COBBLER: Omit apples, sugar, cinnamon and walnuts. Drain and reserveliquid from 16 oz canned red, sour, pitted cherries. Combine 2 tbsp flour,3/4 cup sugar and 1/8 tsp salt. Stir in reserved cherry juice. Fold incherries and 1 tsp almond extract. Make cobbler mixture, reducing milkor water to 6 tbsp; add 1 tsp almond extract. Bake at 425 F. for 25 minutes.
Yield:8 servings
Crispy Breadsticks
2 cups Quick Mix
1/2 cup cornmeal -- OR all-purpose flour
1/2 teaspoon salt
1/2 cup milk -- OR water
(about)1/2 c. Sesame, caraway or poppy seeds -- if desired

Preheat oven to 400 F. Lightly grease baking sheet. In a medium bowlcombine Quick Mix, cornmeal or flour and salt. Add milk or water toform dough. Knead about 12 times, until dough is smooth. Divide into12 balls of dough. Shape into pencil-like strands 1/2" thick. Rollin sesame, caraway or poppy seeds, if desired. Bake about 20 minutes,until brown and crisp. For extra crispness, turn off oven and leavebreadsticks in oven 5 to 10 more minutes. Makes 12 breadsticks.Yield:12 breadsticks
Curried Shrimp Rounds
3 cups Quick Mix
2/3 cup milk -- OR water
9 ounces canned shrimpdrained and rinsed
1 cup shredded Swiss cheese
1/2 cup mayonnaise
2 tablespoons finely chopped green onions
1 tablespoon lemon juice
1/4 teaspoon curry powder
1/2 cup thinly sliced waterchestnuts
Parsley flakes -- for garnish

Preheat oven to 400 F. Grease 2 baking sheets. In a medium bowl, combineQuick Mix and milk or water. Stir until blended. Let dough stand 5 minutes.On a lightly floured board, knead dough about 15 times. Roll out dough to 1/8"thickness. Cut with a small floured cookie cutter and place biscuits on preparedbaking sheets. In a bowl, combine shrimp, Swiss cheese, mayonnaise, onion, lemonjuice and curry powder. Spoon shrimp mixture onto biscuits. Top withwaterchestnuts and sprinkle with parsley. Bake 10 to 12 minutes. Makesabout 40 appetizers.Yield:
40 appetizers
Golden Corn Bread
1 recipe Honey Butter -- (see recipe)
2 cups Quick Mix
6 tablespoons cornmeal
2/3 cup sugar
2 eggs
1 cup milk -- OR water
1/4 cup melted butter

Prepare Honey Butter. Preheat oven to 350 F. Butter a 9" square baking pan.Put Quick Mix, cornmeal and sugar in a medium bowl and stir to blend.Combine eggs with milk or water in a small bowl. Add all at once to dryingredients. Blend. Add melted butter and stir to blend. Fill preparedpan. Bake 35 to 40 minutes until golden brown. Cut into 2 1/2" squares.Serve hot with Honey Butter. Makes 8 to 10 servings.Honey Butter1 cup butter -- softened1 1/4 cups honey1 egg yolkCombine butter, honey and egg yolk in a deep bowl. Beat with electric mixer10 minutes. Store in refrigerator. Makes about 1 1/2 cups.
MEXICAN CORN BREAD: Add 4 oz chopped roasted green chiles and1/2 cup shredded Cheddar cheese.Yield:8 servings
Hot-Fudge Pudding Cake
1 1/2 cups Quick Mix
1/2 cup granulated sugar
2 tablespoons cocoa powder
3/4 cup chopped nuts
1/2 cup milk
1 teaspoon vanilla extract
3/4 cup packed brown sugar
1/4 cup cocoa powder
1 1/2 cups boiling water

Preheat oven to 350 F. In an unbuttered, 8" square pan, combine Quick Mix,granulated sugar, 2 tbsp cocoa powder, nuts, milk and vanilla. Blend well.Combine brown sugar and 1/4 cup cocoa powder in a small bowl. Sprinkle overtop of cake mixture. Gently pour boiling water over top of mixture. Do not stir.Bake 35 to 40 minutes, until edges separate from pan. Cool in pan 15 minutesbefore serving. Makes one 8" cake.
VARIATION: Omit nuts and add 1 cup miniature marshmallows.Yield:1 cake
Impossible Pie
1/2 cup sugar
4 eggs
2 cups milk
1 teaspoon vanilla extract
3 tablespoons butter or margarine -- melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Quick Mix

Preheat oven to 400 F. Butter a 9" pie plate. In a blender, combine sugar,eggs, milk, vanilla, melted butter or margarine, cinnamon and nutmeg. Blend untilsmooth. Add Quick Mix and blend 30 seconds more. Pour into prepared pie pan.Bake 25 to 30 minutes until golden. Cool. Serve warm. Makes one 9" pie.Yield:"1 9 pie
Never-Fail Rolled Biscuits

3 cups Quick Mix
2/3 cup milk -- OR water

Preheat oven to 450 F. 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 1/2" thickness. Cut with a floured biscuit cutter. Place about 2" aparton ungreased baking sheet. Bake 10 to 12 minutes, until golden brown. Makes 12 largebiscuits.
CINNAMON ROLLS: Preheat oven to 400 F. Roll out dough to a rectangle.Brush with melted butter. Sprinkle with brown sugar and cinnamon.Roll dough like a jelly roll and cut into 1/2" slices. Bake 10 to 15minutes. Glaze with mixture of powdered sugar and a few drops of water.
PIZZA: Use dough as crust for 12 individual pizzas or two 12" pizzas.Pat dough to 1/8" thickness. Top with tomato sauce, spices, cheese,meat and choice of toppings.
MEAT PINWHEELS: Preheat oven to 450 F. Roll out dough to a rectangle.Chop cooked meat and combine with gravy. Spread over dough. Roll doughlike a jelly roll and cut into twelve 1" slices. Bake 10 to 12 minutes.Serve with gravy, soup or cheese sauce.
POT PIE: Use as the top crust of a chicken or meat pot pie.Yield:"12 large biscuits"


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