Quickbread Master Mix for Holiday Baking
You can substitute half whole wheat flour for 2 1/2 pounds of all-purpose flour. Store in a cool, dry place for up to 2 months.
Serving size: 1
Calories per serving: 7,920
5 pounds • all-purpose flour
2 • 1/2 cups dry milk
3/4 cup • 6 oz double-acting baking powder
3 tablespoons • salt
1/2 cup • sugar
4 • 2/3 cups solid vegetable shortening (like Crisco) 1 # 10 oz
Mix dry ingredients together. Cut in shortening until the mix looks like cornmeal. Store at room temperature in a large container that has a tightly fitting cover for up to two months kept in a cool dry storage area. Makes 30 cups
ONE DOZEN BISCUITS: 3 cups Master Mix, 3/4 cup water. Blend and knead a few strokes. Roll out and cut biscuits with a round biscuit cutter, into squares or diamond shapes. Bake 10 minutes at 450 F. Add-ins- 1 cup Parmesan cheese and 1 Tablespoon of Pesto. Brush with melted butter and garlic salt.
DUMPLINGS: Use the same measurements as for biscuits. Drop into the hot liquid of your choice. Cook for 10 minutes uncovered and an additional 10 minutes covered.
ONE DOZEN MUFFINS: 3 cups Master Mix, 1/2 cup sugar, 1 egg, 1 cup water. Mix water and egg; add dry ingredients. Add optional items such as blueberries, chocolate chips, nuts, and so forth, as desired. Bake in muffin cups for 25 minutes at 425-450 F. For Almond Blueberry: add 1 teaspoon almond extract and 2 cups blueberries divided, one in batter and one cup on top of the batter before baking.
4 DOZEN DROP COOKIES: 3 cups Master Mix, 1 cup sugar, 1 egg, 1/3 cup water, 1 teaspoon vanilla, 1/2 cup nuts, or chocolate chips. Bake for 10-12 minutes at 375 F.
9-INCH ROUND COFFEE CAKE: 3 cups Master Mix, 1/2 cup sugar, 1 egg, and 2/3 cup water. Blend all ingredients and pour into a greased 9-inch cake pan. Cover with topping: 1/2 cup brown sugar, 3 tablespoons butter, and 1/2 teaspoon cinnamon. Optional: Add 1/2 C nuts or raisins to the topping mix. Bake at 400 F for 25 minutes.
18 MEDIUM PANCAKES OR 6 WAFFLES: 3 cups Master Mix, 1 1/2 cups water, 1 egg. Blend only until barely incorporated. Prepare pancakes or waffles as usual.
8-INCH SQUARE GINGERBREAD: 2 cups Master Mix, 1/4 cup sugar, 1 egg, 1/2 cup water, 1/2 cup molasses, 1/2 teaspoon of each cinnamon, ginger, and ground cloves. Beat the egg together with the water and molasses. Mix well with dry ingredients until all are incorporated. Pour into greased 8-inch square cake pan. Bake for 40 minutes at 350 F. For a Boozy cake, poke holes in the cake and pour brandy or ginger liquor over the cake before serving. Can be baked in a small bundt pan.
8-INCH SQUARE CORNBREAD OR MUFFINS: 1 1/4 cups Master Mix, 3/4 cup cornmeal, 1 egg, 1 tablespoon sugar, 1/2 cup water. Mix all ingredients until fully incorporated. Pour into greased pan or muffin cups. Bake for 25 minutes at 400 F.
SHORTCAKE: 2 cups Master Mix, 2 tablespoons sugar, 1/2 cup water. Mix all ingredients and bake in a greased 8 x 8 pan, or roll out and cut into individual cakes to be placed on a cookie sheet. Bake for 25 minutes at 400 F, or a few minutes less for individual shortcakes, until they just begin to brown.
HOLIDAY SAUSAGE BALLS: 2 1/2 cups master mix, 1 pound bulk breakfast sausage, 2 cups shredded sharp cheese, 1 teaspoon garlic salt, 1/4 cayenne pepper. Mix sausage and master mix, add in cheese and spice. Roll into walnut-sized portions, about 1 1/2 inches place 1 inch apart on a baking sheet, and bake at 400F for 12-14 minutes or until golden brown. Sprinkle with Paprika. Serve with your favorite dipping sauce.
8 MAPLE FRUIT AND NUT SCONES- 2 1/2 cups Master baking mix, 1/2 cup dried fruit- chopped small, 1/2 cup nuts-chopped small, 1/4 cup maple syrup, 3 tablespoons packed brown sugar, 3 tablespoons milk, 1 egg. Plus beat egg to glaze before baking. Mix in a medium bowl all ingredients until a soft dough forms. Turn dough on a surface dusted with baking mix, shape it into a ball, and knead 10 times, do not over-knead. Pat dough onto an 8-inch round cookie sheet and cut into 8 wedges but do not separate. Bake for 11-13 minutes in a 400F oven or until golden brown. Carefully separate wedges.
SOUTHERN BROCCOLI CORNBREAD - 1 1/4 cup Master baking mix, 1 cup cornmeal, 4 eggs, 12 ounces frozen chopped or cut broccoli, 16 ounces cottage cheese, 2 cups shredded cheddar cheese, divided and 5 tablespoons melted butter. Preheat oven to 375F grease 9x13 inch baking dish. Mix together the baking mix, and cornmeal, make a well and add combined eggs, broccoli, cottage cheese, and melted butter. Pour in a well of the flour mixture and stir until combined. Pour into 9x13 baking dish, top with remaining cup of shredded cheddar. Bake in a preheated 350-375 degree oven for 35-40 minutes or until golden brown and the toothpick comes out clean.
Note: You can substitute Master Mix for any recipe calling for Bisquick. Just make sure you substitute water for any milk required in the recipe