Most cooks and bakers are familiar with Bisquick. It’s an all purpose baking mix that can be used in place of mixing together a lot of dry ingredients to have a starter mix for muffins, pancakes, biscuits and other baked treats. Here is a great recipe that I use a lot to avoid having to buy a pre-made (and expensive) mix.
Master Baking Mix
9 cups sifted all-purpose flour
1/3 cup baking powder
1 tablespoon salt
2 teaspoons cream of tartar
4 tablespoons granulated sugar
2 1/2 cups nonfat dry milk solids
2 cups shortening (which does not require refrigeration).
Sift together flour, baking powder, salt, cream of tartar and sugar three times. Add dry milk. Mix well. This is the basic dry mixture. By adding shortening you are creating a dough which you can use for biscuits and breads.
Cut in shortening with pastry blender or two knives up until mixture looks like cornmeal. Store in covered container at room temperature.
NOTE: To measure the Master Baking Mix, pile it lightly into cup and level off with a table knife. Use like Bisquick when baking.
Preheat oven to 450 degrees F. Combine 1Â 1/2 cups Master Baking Mix and 1/3 cup milk in a bowl. Add milk all at once, stirring 25 strokes. Knead lightly on floured board. Roll out the biscuit dough to about 1/2-inch thick; cut out with a biscuit cutter and place on a lined baking sheet. Bake 10 minutes. Makes 8.
Options: Add grated cheese, chopped herbs. Increase milk to 1/2 cup for drop biscuits. Use as a topping on casseroles, cobblers or meat and vegetable pies.
Preheat oven to 425 degrees F. Beat together in a bowl 1 egg, 1 cup milk and 2 tablespoons sugar. Add 3 cups Master Baking Mix. Stir just until dry components are moistened. Spoon into greased muffin pans and bake 20 minutes.
Choices: Add drained fruit, chopped nuts or chopped dried fruit. Replace 1/3 cup of Master Baking Mix called for with quick-cooking oatmeal or All-Bran cereal. Add chopped dried fruit and nuts to recipe and bake as a fruit bread in a greased 8 x 5-inch loaf pan. Bake 40 minutes at 350 degrees F.
Beat together 1 cup milk and 1 egg. Stir in 1 1/2 cups Master Baking Mix. Bake on hot electric griddle. For lighter pancakes, separate egg; add yolk with milk. Beat egg white up until stiff, and fold into batter right before baking. Increase milk for thinner batter, if preferred.
Preheat oven to 400 degrees F. Stir together 1 1/2 cups Master Baking Mix, 1/2 teaspoon salt, 1 teaspoon chili powder (optional), 2 tablespoons sugar and 3/4 cup cornmeal. Combine in a separate bowl 1 egg, 1 cup cream-style corn and 3/4 cup milk. Stir liquids into dry ingredients just until flour is all moistened; pour into greased 9-inch square pan and bake 20 to 25 minutes.
Choices: Add 1/4 cup chopped green pepper. For crunchy topping, sprinkle on 1/2 cup grated cheese and 2 tablespoons sesame seed before baking.
Sift together in a large bowl 3 cups Master Baking Mix and 1Â 1/4 cups sugar. Mix together in a small bowl 2 slightly beaten eggs, 1 cup water and 1 teaspoon vanilla extract. Add 2/3 of liquid to dry ingredients. Beat at high speed for 2 minutes. Add remaining liquid and beat 2 minutes longer. Grease a 9-inch square pan. Bake at 350 degrees F for 25 minutes. Frost or sprinkle confectioners’ sugar over the top.
Sift together in a large bowl 3 cups Master Baking Mix, 1Â 1/2 cups sugar and 1/2 cup cocoa powder. Mix together in a small bowl 2 slightly beaten eggs, 1 cup water and 1 teaspoon vanilla extract. Add 2/3 of liquid to dry ingredients. Beat at high speed for 2 minutes. Add remaining liquid and beat 2 minutes longer. Grease a 9-inch square pan. Bake at 350 degrees F for 25 minutes. Frost or sprinkle with powered sugar.
Preheat oven to 375 degrees F. Beat together in a bowl 1/3 cup milk and 1 egg. Add 1/4 cup sugar and 2Â 1/4 cups Master Baking Mix. Stir up until well blended, about one minute. Pour into a greased 8-inch square baking pan. Combine 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 3 tablespoons margarine and 1/4 cup chopped nuts and sprinkle over the top. Bake 25 minutes. Serve warm.
Pineapple Upside-Down Cake.
Preheat oven to 350 degrees F. Melt 2 tablespoons margarine in a baking pan. Add 1/2 cup brown sugar to margarine; store and spread. Place 2 cups canned, drained pineapple on top of brown sugar and margarine. Stir 2 cups Master Baking Mix and 1/2 cup sugar together in a bowl. Add 1 egg and 1 cup water to mixture and beat. Pour into pan and spread over fruit. Bake 1 hour. Remove from pan; cut into pieces. Serve upside down; fruit will be on top.
Great For Baking Cookies
Place 2 1/4 cups Master Baking Mix in a bowl. Stir in 1 3/4 cups brown sugar and 1 teaspoon cinnamon. Combine 1/3 cup milk, 2 beaten eggs and 1/2 cup melted shortening. Stir into mix and blend well. Add 3 cups oatmeal and mix. Stop by rounded teaspoonfuls onto baking sheet. Bake at 375 degrees F for about 12 minutes.
Peanut Butter Cookies.
Stir 1 1/3 cups sugar, 2 beaten eggs and 1 cup peanut butter into 3Â 1/2 cups Master Baking Mix until well blended. Use fingers to help in blending. Roll dough into balls; place on baking sheets and flatten by making crisscross designs with a fork on the tops of the cookies. Bake at 375 degrees F for about 10 minutes.
Combine 2 cups Master Baking Mix, 1 cup oatmeal, 3/4 cup sugar, 1 teaspoon baking powder, 1/4 teaspoon salt and 1/2 cup raisins. Beat 1 egg and 1Â 1/4 cups milk together. Add to dry mixture and beat hard for 30 seconds. Pour into a greased, 1Â 1/2- quart casserole. Bake at 325 degrees F for 1 hour and 10 minutes. Turn out onto rack to cool. When cool, wrap and store for a day for best slicing.
Preheat oven to 400 degrees F. Combine in a mixing bowl 2 cups Master Baking Mix, 1/2 cup cold water and 1 tablespoon minced onion. Blend in 3/4 cup shredded sharp cheese. Spread dough in well-greased 9-inch pie pan. Spread with 1 tablespoon soft butter and sprinkle.