in a Jar: Master Mix Recipe
4 cups un-sifted,
all purpose white flour (spoon lightly into cup and level off)
1 cup butter
flavor or solid white shortening
double-acting baking powder
1 cup nonfat dry
4 cups whole wheat flour
3 tablespoons sugar
1 ½ to 2
teaspoons salt (depending on preference)
Into a large bowl,
sift together 4 cups white flour, the baking powder, sugar and salt.
This removes lumps and helps mix ingredients. Cut in shortening with
2 knives, pastry blender, or fingers until it looks like coarse
oatmeal. Stir in the dry milk. Stir in the 4 cups of whole wheat
flour; mix well. Store in covered container at room temperature.
Keeps well for about 2 months. For longer storage, place in
refrigerator or freezer.
Makes 11 cups
When measuring out
the Master Mix, stir lightly and then pile - do not shake - into a
measuring cup and level off.
1 1/4 cups
margarine may be used in place of shortening, however, the Master Mix
will need to be stored in the refrigerator if made with margarine,
and you must only use a margarine that lists a liquid vegetable oil
as first ingredient. Remember, keep refrigerated!
Dried eggs may be
used in place of fresh ones in any of the recipes calling for the
Master Mix recipes, as long as the recipes require thorough cooking.
The information below shows how to reconstitute the dried eggs. If
you prefer, you may add the dried eggs to the dry ingredients and the
water to the liquid in the recipe. If you are giving as a gift, make
sure to adjust the instructions on the attached card, tag, or label accordingly!
1/4 cup dried eggs
+ ¼ water = 1 egg
1/2 cup dried eggs
+ 1/2 water = 2 eggs
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