Labeling—Before you place a mix on the shelf or in the freezer, make sure it is properly labeled. Resist the urge to store a mix, then label it later, because later the mixes may all look alike! On each container, write the name of the mix and the date by which it should be used. In most instances the mixes can be stored longer than the specified time, but at the risk of loss in flavor and nutrients. You may also want to write down the amount of mix in each container, particularly if you have divided the mix into premeasured amounts.
1. Airtight canisters, jars and cans are useful for storing mixes. Freezer containers should allow for expansion of frozen mixes.
2. On each mix container write the name and date by when mix should be used. Also record the amount of mix and recipe page number.
Dry & Semi-dry Mixes
BREADMAKER MIX
This mix can also be made by substituting whole-wheat flour for half of the white flour.
13 cups bread flour
2 tablespoons salt
1/2 cup sugar
1/2 cup instant nonfat dry milk
TO MAKE SMALL LOAF
1-1/2 teaspoons active dry yeast
2-1/4 cups BREADMAKER MIX
1 tablespoon butter or vegetable oil
3/4 cup warm water
TO MAKE LARGE LOAF
2 teaspoons active dry yeast
3-1/2 cups BREADMAKER MIX
1-1/2 tablespoons butter or vegetable oil
1-1/4 cups warm water
Mix and bake on LIGHT setting per breadmaker instructions.
Combine all ingredients in a large bowl. Stir together to distribute evenly. Label and package in six (2-1/4-cup) containers, if using a 1-pound-loaf breadmaker, or in four (3-1/3-cup) containers for larger capacity bread makers. Store in a cool, dry place. Use within 6 months. Makes about 14 cups BREADMAKER MIX.
Variations
Cinnamon Raisin—To the basic recipe add 1/2 cup raisins and 1-1/2 teaspoons ground cinnamon. Glaze with powdered-sugar glaze, if desired, while still warm.
French Bread—Eliminate the butter or vegetable oil.
Sweet Bread—Add 1 tablespoon of sugar with dry ingredients. Break 1 egg into measuring cup, fill cup with water to amount called for in recipe.
Herb Bread—Add 1-1/2 teaspoons dry herbs (rosemary, basil, dill, etc.)
BROWNIE MIX
This has become a “best of all” recipe by the Ricks family. And as we demonstrate throughout the country, many others share that opinion.
6 cups all-purpose flour 4 teaspoons baking powder 4 teaspoons salt 8 cups sugar 1 (8-oz.) can unsweetened cocoa powder
BROWNIE MIX makes:
Chewy Chocolate Cookies, page 316
Our Best Brownies, page 314
Texas Sheet Cake, page 291
Brownie Alaska, page 315
Mississippi Mud, page 286
In a large bowl, combine flour, baking powder, salt, sugar and cocoa. Stir with a wire whisk until evenly distributed. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 15 cups BROWNIE MIX.
CORN BREAD MIX
Corn bread baked in glass, castiron or a dark-metal pan develops a golden-brown crust.
4 cups all-purpose flour
4 cups yellow cornmeal
2 cups instant nonfat milk powder or dry buttermilk powder
2/3 cup granulated sugar
4 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
CORN BREAD MIX makes:
Corn Dogs, page 206
CORN BREAD
1 egg, beaten
1/2 cup water
2 tablespoons butter, melted
1-1/4 cups CORN BREAD MIX
In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 10-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 10 cups CORN BREAD MIX.
CORN BREAD
Preheat oven to 425F (220 C). Butter a 5” x 3” loaf pan. In a bowl beat together, egg, water and butter. Stir in CORN BREAD MIX until moistened. Batter will be lumpy. Pour into prepared pan. Bake 20 to 25 minutes. Makes 1 loaf.
GRAHAM-CRACKER-CRUST MIX
With this mix, you’ll crumb enough crackers for six crusts.
1 (2-lb.) box graham crackers
1 cup granulated sugar
2 teaspoons ground cinnamon
GRAHAM-CRACKER-CRUST MIX makes:
Chocolate-Peppermint Supreme, page 326
Orange-Light Dessert, page 323 Our Favorite Cheesecake, page 320
Banana-Split Cake, page 275 Lemonade Ice Cream Dessert, page 327
GRAHAM-CRACKER CRUST
1-1/2 cups GRAHAM-CRACKER-CRUST MIX, above
1/3 cup melted butter or margarine
Process 6 or 7 crackers in blender or food processor fitted with the metal blade to make fine crumbs. Pour crumbs into a large bowl. Repeat with remaining crackers. Or use a rolling pin to crush crackers between 2 sheets of waxed paper or in a plastic bag. Stir in sugar and cinnamon. Pour into a 10-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 9 cups GRAHAM-CRACKER-CRUST MIX.
GRAHAM-CRACKER CRUST
To make crust for 9-inch pie plate, springform pan or baking dish: Combine GRAHAM-CRACKER-CRUST MIX with melted butter or margarine. Press mixture over bottom and sides of pie plate or springform pan. Refrigerate 45 minutes before filling. If baking crust, preheat oven to 375F (190C). Bake 6 to 8 minutes in preheated oven; cool completely before adding filling. Fill as desired. Makes one 8- or 9-inch crust.
HOT ROLL MIX
Fix this ahead and you’re ready to roll!
5 lb. (20 cups) all-purpose flour
1-1/4 cups sugar
4 teaspoons salt
1 cup instant nonfat dry milk
HOT ROLL MIX makes:
Swedish Cinnamon Twists, page 216
Tatonuts, page 266
Cinnamon Rolls, page 213
Cream-Cheese Swirls, page 257
Butterscotch Butter Balls, page 212
Pluckit, page 215
Mary’s Honey-Walnut Swirl, page 234
French Bread, page 230
Pan Rolls, page 262
Orange Butterflake Rolls, page 261
Crescent Rolls, page 258
Savory Tomato-Rosemary Bread, page 232
Bread Basket Bowls, page 244
Combine all ingredients in large bowl. Stir together to distribute evenly. Put in a large airtight container. Label
