8 1/2 cups all-purpose flour
1 tablespoon baking powder1 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 evenly distributed.Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry
place. Use within 10 to 12 weeks. Makes about 13 cups of Quick Mix.
VARIATION:
Use 4 1/4 cups all-purpose flour and 4 1/4 cups whole-wheat flour instead of 8 1/2 cups all-purpose
flour. Increase baking powder to 2 tablespoons.Yield:
13 cupsheres a recipe it makes:
Biscuit
3 cups Quick Mix -- (see recipe above)
3/4 cup milk -- ORwater
Preheat oven to 450 F. Grease a baking sheet. Combine Quick Mix and milk or water in a medium bowl. Stir until just blended. Drop dough by tablespoonfuls onto prepared baking sheet. Bake 10 to 12 minutes, until golden brown.
Makes 12 large drop biscuits.CHEESE AND HERB BISCUITS:
Add 1/3 cup grated Cheddar cheese and chopped parsley, chives or herbs to taste while stirring
dough.BUTTERMILK BISCUITS: Substitute 3/4 cup buttermilk for milk or water.
COUNTRY DUMPLINGS: Drop dough by tablespoonfuls over top of boiling beef or chicken stew. Boil gently 10 minutes uncovered. Cover and cook over medium-high heat 10 more minutes, 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, sweetened fruit or berries and bake in an 8" square pan about 20 to 25 minutes until golden brown.
Yield:12 biscuits
Apple-Walnut Cobbler (Quick Mix #1)
4 cups peeled, cored and sliced apples
1/2 cup sugar
1/2 teaspoon cinnamon
3/4 cup chopped walnuts
2 cups Quick Mix #1 -- (see recipe)
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
remaining cinnamon-sugar mixture. Bake about 45 minutes, until light
brown. Cut into squares. Makes 8 to 10 servings.
CHERRY COBBLER: Omit apples, sugar, cinnamon and walnuts. Drain and
reserve liquid 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 in cherries and 1 tsp almond extract. Make
cobbler mixture, reducing milk or water to 6 tbsp; add 1 tsp almond
extract. Bake at 425 F. for 25 minutes.
Yield:
"8 servings"
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Crispy Breadsticks (Quick Mix #1)
2 cups Quick Mix #1 -- (see recipe)
1/2 cup cornmeal -- OR
all-purpose flour
1/2 teaspoon salt
1/2 cup milk -- OR
water (about)
Sesame, caraway or poppy seeds -- if desired
Preheat oven to 400 F. Lightly grease baking sheet. In a medium
bowl, combine Quick Mix, cornmeal or flour and salt. Add milk or
water to form dough. Knead about 12 times, until dough is smooth.
Divide into 12 balls of dough. Shape into pencil-like strands 1/2"
thick. Roll in sesame, caraway or poppy seeds, if desired. Bake
about 20 minutes, until brown and crisp. For extra crispness, turn
off oven and leave breadsticks in oven 5 to 10 more minutes. Makes
12 breadsticks.
Yield:
"12 breadsticks"
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Curried Shrimp Rounds (Quick Mix #1)
3 cups Quick Mix #1 -- (see recipe)
2/3 cup milk -- OR
water
9 ounces canned shrimp
drained 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,
combine Quick 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 prepared baking sheets. In a
bowl, combine shrimp, Swiss cheese, mayonnaise, onion, lemon juice
and curry powder. Spoon shrimp mixture onto biscuits. Top with
waterchestnuts and sprinkle with parsley. Bake 10 to 12 minutes.
Makes about 40 appetizers.
Yield:
"40 appetizers"
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Caramel-Nut Pudding Cake (Quick Mix #1)
1 cup Quick Mix #1 -- (see recipe)
1/2 cup packed brown sugar
1/2 cup raisins -- if desired
1/2 cup chopped nuts
1/2 cup milk
1 recipe Brown-Sugar Topping -- (see recipe)
Preheat oven to 375 F. Lightly grease an 8" square pan. In a medium
bowl, combine Quick Mix, brown sugar, raisins, if desired, and nuts.
Mix well. Add milk and blend well. Pour into prepared pan. Prepare
Brown-Sugar Topping. Gently pour over top of cake mixture without
stirring. Bake 30 to 40 minutes, until cake springs back when
lightly touched in center. Cool in pan 15 minutes before serving.
Makes one 8" cake.
Yield:
"1 cake"
Impossible Pie (Quick Mix #1)
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 #1 -- (see recipe)
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 until smooth. 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 in. pie
