Make-A-Mix (4 page)

 

 

Corn Dogs, page 206

 

 

In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 10-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 10 cups CORN BREAD MIX.

 

 

 

CORN BREAD

 

Preheat oven to 425F (220 C). Butter a 5” x 3” loaf pan. In a bowl beat together, egg, water and butter. Stir in CORN BREAD MIX until moistened. Batter will be lumpy. Pour into prepared pan. Bake 20 to 25 minutes. Makes 1 loaf.

 

 

 

 

Chocolate-Peppermint Supreme, page 326

 

Orange-Light Dessert, page 323 Our Favorite Cheesecake, page 320

 

Banana-Split Cake, page 275 Lemonade Ice Cream Dessert, page 327

 

 

Process 6 or 7 crackers in blender or food processor fitted with the metal blade to make fine crumbs. Pour crumbs into a large bowl. Repeat with remaining crackers. Or use a rolling pin to crush crackers between 2 sheets of waxed paper or in a plastic bag. Stir in sugar and cinnamon. Pour into a 10-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 9 cups GRAHAM-CRACKER-CRUST MIX.

 

 

 

GRAHAM-CRACKER CRUST

 

To make crust for 9-inch pie plate, springform pan or baking dish: Combine GRAHAM-CRACKER-CRUST MIX with melted butter or margarine. Press mixture over bottom and sides of pie plate or springform pan. Refrigerate 45 minutes before filling. If baking crust, preheat oven to 375F (190C). Bake 6 to 8 minutes in preheated oven; cool completely before adding filling. Fill as desired. Makes one 8- or 9-inch crust.

 

 

 

 

Swedish Cinnamon Twists, page 216

Tatonuts, page 266

Cinnamon Rolls, page 213

Cream-Cheese Swirls, page 257

Butterscotch Butter Balls, page 212

Pluckit, page 215

Mary's Honey-Walnut Swirl, page 234

French Bread, page 230

Pan Rolls, page 262

Orange Butterflake Rolls, page 261

Crescent Rolls, page 258

Savory Tomato-Rosemary Bread, page 232

Bread Basket Bowls, page 244

 

Combine all ingredients in large bowl. Stir together to distribute evenly. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6 to 8 months. Makes about 22 cups HOT ROLL MIX.

 

 

 

Homemade White Bread, page 231

Big Soft Pretzels, page 92

Hamburger Buns, page 260

Pizza Crust, page 267

Squash Rolls, page 263

Bagels, page 264

English Muffins, page 259

 

Use 9 cups whole-wheat flour and 8 cups all-purpose flour instead of 20 cups all-purpose flour. Decrease sugar to 1 cup.

 

 

 

Swedish Rye Bread, page 233 Country French Bread, page 247

 

Whole-Wheat Cinnamon Rolls, page 214

 

In a large bowl, combine whole-wheat flour, unbleached or all-purpose flour, milk powder and salt. Stir with a wire whisk until evenly distributed. Press brown sugar through a coarse sieve to remove any lumps. Stir brown sugar or granulated sugar into flour mixture. Pour into an 18-cup container with a tight-fitting lid. Attach lid. Label container with date and contents. Store in a cool, dry place and use within a week, in a refrigerator 10 to 12 weeks or in a freezer up to 6 months. Makes about 18 cups WHOLE-WHEAT HOT-ROLL MIX.

 

 

Melt-in-Your-Mouth Muffins with variations, page 250

 

Molasses Bran Muffins, page 251

 

Apple Muffins, page 271

 

Lemon-Poppy Seed Muffins, page 249

 

Cranberry Cakes with Butter Sauce, page 281

 

Zucchini Muffins, page 253

 

Gran Muffins, page 271

 

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6 to 8 months. Makes about 11 cups of MUFFIN MIX.

 

 

Banana-Nut Bread, page 236

 

Carrot-Orange Loaf, page 237

 

Cranberry Bread, page 241

 

Date-Nut Bread, page 240

 

Pumpkin Bread, page 243

 

Spicy Applesauce Bread, page 245

 

Zucchini Bread, page 246

 

Poppy Seed-Lemon Bread, page 242

 

In a large bowl, stir flour, baking powder, baking soda, salt, granulated sugar and brown sugar with a large wire whisk until blended. Spoon into a 24-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 20 cups SWEET QUICK-BREAD MIX.

 

 

 

 

 

 

Super-Duper Doughnuts, page 269

Sunshine Coffee Cake, page 218

Morning Muffins, page 252

Quick Pancakes, page 221

Golden Corn Bread, page 238

Crispy Breadsticks, page 253

Biscuits, page 255

Never-Fail Rolled Biscuits, page 256

Curried Shrimp Rounds, page 83

Self-Crust Cheese Tart, page 208

 

In a large bowl, sift together all dry ingredients. Blend well. With pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal in texture. Put in a airtight container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 13 cups of QUICK MIX.

 

Use 4-1/4 cups all-purpose flour and 4-1/4 cups whole-wheat flour. Increase baking powder to 5 tablespoons.

 

Tuna-Cheese Swirls, page 197

Molasses Cookies, page 317

Caramel-Nut Pudding Cake, page 277

Hot-Fudge Pudding Cake, page 280

Pineapple Upside-Down Cake, page 288

Impossible Pie, page 298

Sunday Shortcake, page 290

Apple-Walnut Cobbler, page 312

English Griddle Scones, page 270

 

Master Mixes

 

 

 

Lemon Pound Cake, page 285

Yellow Cake, page 289

White Cake, page 289

Mom's Spumoni Cake, page 282

 

In a large sifter, combine flour, sugar, cornstarch, baking powder and salt. Sift, in batches, into a large bowl. Use a pastry blender or a heavy-duty mixer to blend in shortening until mixture resembles cornmeal in texture. Spoon into a 20-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 17 cups ALL-PURPOSE CAKE MIX.

 

 

 

Applesauce Snack Cake, page 273

Banana-Walnut Snack Cake, page 274

Carrot Snack Cake, page 278

Date-Chocolate-Chip Snack Cake, page 292

Gingerbread Snack Cake, page 284

Oatmeal Spice Cake, page 287

Peach Cobbler, page 313

Double-Chocolate Snack Cake, page 279

 

In a large bowl, combine all ingredients. Stir with a wire whisk until blended. Divide mixture into six portions, about 2-1/3 cups each. Store in containers with tight-fitting lids. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes 6 packages or about 13-1/2 cups SNACK CAKE MIX.