My Master Mix Recipes

MY MASTER MIX

My Master Mix image

This is Purdue's Master Mix, enriched with whole dried milk. Use 5 lbs. of flour and 2 pounds of shortening - no need to use measuring cups! Substitute whole wheat (pastry) flour for up to half of the all-purpose flour, if desired.

Provided by Lise in Indiana

Categories Breads

Time 10m

Yield 29 cups

Number Of Ingredients 7

Ingredients

20 cups all-purpose flour, sifted
2 1/2 cups dry milk, whole
3/4 cup double-acting baking powder
2 1/2 tablespoons salt
1 tablespoon cream of tartar
1/2 cup sugar
4 cups vegetable shortening

Steps:

Measure/weigh all ingredients accurately.
Stir the flour, dry milk, salt,baking powder, cream of tartar and sugar together until well blended.
Cut in the shortening with a pastry blender or rub your hands until it is evenly distributed and the mixture resembles coarse meal.
Makes about 29 cups of mix.
Store this mix in an air tight container such as glass jars, or in plastic or metal containers.
Be careful not to pack the mix. Tighten the lids and store at room temperature in a dark place.
Label and date the container. This mix keeps 4 weeks at room temperatures.
Freeze for longer storage - up to a year.

Nutrition Facts : Calories 635.7, Fat 32.1, SaturatedFat 10.1, Cholesterol 10.7, Sodium 1258.6, Carbohydrate 75.3, Fiber 2.3, Sugar 7.9, Protein 11.8

MASTER BAKING MIX

Master Baking Mix image

I always keep this versatile baking mix handy so I can whip up a sweet treat for unexpected guests. -Ruby Love, Deer Island, Oregon

Provided by Taste of Home

Time 15m

Yield 14-1/2 cups.

Number Of Ingredients 6

Ingredients

8 cups all-purpose flour
2 cups nonfat dry milk powder
1/3 cup baking powder
1/4 cup sugar
1 tablespoon salt
2 cups shortening

Steps:

In a large bowl, combine the flour, milk powder, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Store in airtight container in a cool, dry place or freeze for up to 6 months., Master Baking Mix may be used to prepare the following recipes: Fruit Cobbler, Blueberry Quick Bread and Yellow Cake.

Nutrition Facts :

MY MASTER MIX (13-CUP BATCH)

My Master Mix (13-Cup Batch) image

This is Purdue's Master Mix, enriched with whole dried milk. Ive posted the large batch as well, but not all households are as big (or hungry) as mine. Substitute whole wheat (pastry) flour for up to half of the all-purpose flour, if desired. To use the large batch recipe, see recipe #360070

Provided by Lise in Indiana

Categories Breads

Time 10m

Yield 13 cups

Number Of Ingredients 7

Ingredients

9 cups all-purpose flour
1 cup dry milk
1/3 cup baking powder
1 tablespoon salt
1 teaspoon cream of tartar
1/4 cup sugar
2 cups vegetable shortening

Steps:

Measure all ingredients accurately.
Stir the flour, dry milk, salt,baking powder, cream of tartar and sugar together until well blended.
Cut in the shortening with a pastry blender or rub with your hands until it is evenly distributed and the mixture resembles coarse meal.
Store this mix in an air tight container such as glass jars, or in plastic or metal containers.
Be careful not to pack the mix. Tighten the lids and store at room temperature in a dark place.
Label and date the container. This mix keeps 4 weeks at room temperatures.
Freeze for longer storage - up to a year.
For recipes using this mix, please see my other My Master Mix recipes.

Nutrition Facts : Calories 661, Fat 35, SaturatedFat 10.9, Cholesterol 9.6, Sodium 1021.5, Carbohydrate 75.2, Fiber 2.4, Sugar 7.9, Protein 11.5

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