Quick Baking Mix Recipes

BAKING MIX

Steps:

• In a large bowl, combine the first five ingredients; cut in shortening until mixture resembles coarse crumbs. Store in an airtight container in a cool, dry place or in the freezer for up to 6 months., Quick Baking Mix may be used to prepare the following recipes (also found in Recipe Finder): Cinnamon Coffee Cake, Sausage 'n' Egg Biscuits and Lime Cheesecake.

HOMEMADE BAKING MIX

Steps:

• Whisk flour, dry milk powder, baking powder, sugar, and salt in a large bowl until thoroughly combined. Cut shortening into dry ingredients with a pastry cutter, about 1/2 cup at a time, until mixture resembles cornmeal. Store in an air-tight container for up to 3 months.

BASIC BAKING MIX

Steps:

• In a food processor or large mixing bowl combine all the dry ingredients.
• Pulse to mix the ingredients or turn your mixer on low to mix well, 1 T at a time add the shortening-mixing well after each addition.
• This will keep for 6 weeks in your fridge, 4 weeks on the shelf.
• To make a pourable crust combine 2/3 cups baking mix with 2 eggs and 1 cup of milk.
• Mix well.
• For biscuits, muffins or pancakes follow the directions in recipe#16813.

EVERYDAY BAKING MIX

Steps:

• In a large bowl, whisk together flour, sugar, baking powder, and salt. Store in an airtight container at room temperature up to 3 months. Whisk before using.

QUICK BAKING MIX

Steps:

• In a large bowl, combine the dry ingredients. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool, dry place or in the freezer for up to 6 months., Quick Baking Mix may be used to prepare the following recipes (also found in Recipe Finder): Cinnamon Coffee Cake, Golden Biscuits and Country Cornbread.

QUICK CAKE MIX

Steps:

• Churn the flour, sugar, baking powder, and salt in a food processor fitted with the metal chopping blade a couple of seconds until well blended. Tap half the mixture onto a large piece of waxed paper and reserve.
• Scatter half the butter evenly over the dry ingredients in the processor and pulse 6 to 8 times. Pulse quickly 3 to 5 times more until the mixture is about the texture of lentils. Empty the mixture into a large mixing bowl.
• Return the reserved dry mixture to the food processor, scatter the remaining butter evenly on top, and cut in as before. Add to the mixture in the bowl.
• Toss the 2 batches together well, then spoon into a large zipper freezer bag, press out the air, and seal. Label, date and store in the freezer. This quick cake mix will last at least 2 months in the freezer, 1 week to 10 days in the refrigerator.
• Scoop out the frozen mix ¿ no need to thaw ¿ and use as individual recipes direct.

QUICK MIX

Steps:

• Use a huge bowl.
• Mix together.
• Package up and store at room temperature.
• Waffle recipe for 3 people----2 1/2 cups quick mix, 2 eggs beaten, 1 tablespoon sugar, and 1 1/2 cups milk or water. Blend well. Let stand for 5-10 minutes. I love to take this recipe when we go camping b/c it can be made with water instead of milk and some of our camping places are very remote. Milk is better but sometimes --. When making banana waffle bread pudding add 1/2 teaspoon cinnamon to dry for each 6 waffles.
• I have not tried this yet, but saw idea at Yoplait and we always have yogurt around--Fruit Yogurt Pancakes--2 cups quick mix, 1/2 cup milk, 1 tablespoon sugar, 6 ounces of any fruit yogurt.
• Biscuits for 2 people-- Melt in microwave 2 T. unsalted butter in 4 cup microwave safe bowl, add 3/4 cup of quick mix, 2 1/2 T. milk, 2 tablespoons shredded cheddar (optional) and, 1/8 t. garlic powder. Bake on cookie sheet (not greased) at 450 degrees for 6 to 8 minutes.
• Apple Spice Waffles: 2 cups mix, 2 t. sugar, 2 t. cinnamon, 1 t. nutmeg, 2 eggs, 1 1/2°C milk, 6 T. butter melted, 1°C chopped peeled apple but wait until other ingredients are together. 2 bowls one for dry ingredients, other bowl for liquid. Stir dry into wet, add apple. Makes about 10. Freeze leftovers.
• Ham Cheddar Biscuits-20 biscuits- 2 1/4 QM, 3/4°C Milk, 3/4°C Cheddar shredded, 1/2°C Ham, chopped. Mix QM and milk. Stir in cheese and ham. Drop by tablespoons onto GREASED baking sheet. Bake 450 for 8 minutes. Or try recipe#372502.
• Dumplings for soup--- recipe#269611.
• Two Individual cobblers--heat filling, mix together 1/2 cup quick mix, 2 tablespoons sugar, 2 tablespoons milk, and 1 tablespoon vegetable oil. Put hot filling into two greased 8 oz. containers, drop cobbler mixture onto filling, bake at 400 for 18 to 22 minutes, or is golden brown.

QUICK BREAD MIX

Steps:

• In a large bowl, combine the dry ingredients. Cut in shortening until crumbly. Store in an airtight container in a cool, dry place or in the freezer for up to 6 months. Yield: about 7 batches of muffins and about 5 batches of bread (13 cups total)., To prepare muffins: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a bowl, combine 1-3/4 cups quick bread mix, sugar and orange zest. In a small bowl, combine the egg, pineapple and milk; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 8 muffins. , To prepare bread: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, beat cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in banana. Stir in 2-1/4 cups quick bread mix and pecans just until moistened. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.