Homemade White Bread, page 231
Big Soft Pretzels, page 92
Hamburger Buns, page 260
Pizza Crust, page 267
Squash Rolls, page 263
Bagels, page 264
English Muffins, page 259
Variation
Use 9 cups whole-wheat flour and 8 cups all-purpose flour instead of 20 cups all-purpose flour. Decrease sugar to 1 cup.
We prefer to refrigerate this mix if we are not going to use it immediately.
WHOLE-WHEAT HOT-ROLL MIX
Get extra fiber with this mix.
9 cups whole-wheat flour
8 cups unbleached or all-purpose flour
1 cup instant nonfat milk powder
4 teaspoons salt
1 cup packed brown sugar or 1 cup granulated sugar
WHOLE-WHEAT HOT-ROLL MIX makes:
Swedish Rye Bread, page 233 Country French Bread, page 247
Whole-Wheat Cinnamon Rolls, page 214
In a large bowl, combine whole-wheat flour, unbleached or all-purpose flour, milk powder and salt. Stir with a wire whisk until evenly distributed. Press brown sugar through a coarse sieve to remove any lumps. Stir brown sugar or granulated sugar into flour mixture. Pour into an 18-cup container with a tight-fitting lid. Attach lid. Label container with date and contents. Store in a cool, dry place and use within a week, in a refrigerator 10 to 12 weeks or in a freezer up to 6 months. Makes about 18 cups WHOLE-WHEAT HOT-ROLL MIX.
MUFFIN MIX
One of our favorite mixes. There is no end to the variety of tempting muffins you can make from this one mix. See our Lowfat Tips section, page 9 for ways to make these nearly fat-free.
8 cups all-purpose flour
3 cups sugar
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
MUFFIN MIX makes:
Melt-in-Your-Mouth Muffins with variations, page 250
Molasses Bran Muffins, page 251
Apple Muffins, page 271
Lemon-Poppy Seed Muffins, page 249
Cranberry Cakes with Butter Sauce, page 281
Zucchini Muffins, page 253
Gran Muffins, page 271
In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6 to 8 months. Makes about 11 cups of MUFFIN MIX.
SWEET QUICK-BREAD MIX
Always pack brown sugar into a cup to ensure a full measure. This is one of the most popular “gift” mixes.
12 cups all-purpose flour
2 tablespoons baking powder
2 tablespoons baking soda
1 tablespoon salt
3 cups granulated sugar
3 cups brown sugar, firmly packed
SWEET QUICK-BREAD MIX makes:
Banana-Nut Bread, page 236
Carrot-Orange Loaf, page 237
Cranberry Bread, page 241
Date-Nut Bread, page 240
Pumpkin Bread, page 243
Spicy Applesauce Bread, page 245
Zucchini Bread, page 246
Poppy Seed-Lemon Bread, page 242
In a large bowl, stir flour, baking powder, baking soda, salt, granulated sugar and brown sugar with a large wire whisk until blended. Spoon into a 24-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 20 cups SWEET QUICK-BREAD MIX.
QUICK MIX
The most versatile of all mixes.
8-1/2 cups all-purpose flour
4 tablespoons baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1-1/2 cups instant nonfat dry milk or dry buttermilk powder
2-1/4 cups vegetable shortening
QUICK MIX makes:
Super-Duper Doughnuts, page 269
Sunshine Coffee Cake, page 218
Morning Muffins, page 252
Quick Pancakes, page 221
Golden Corn Bread, page 238
Crispy Breadsticks, page 253
Biscuits, page 255
Never-Fail Rolled Biscuits, page 256
Curried Shrimp Rounds, page 83
Self-Crust Cheese Tart, page 208
In a large bowl, sift together all dry ingredients. Blend well. With pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal in texture. Put in a airtight container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 13 cups of QUICK MIX.
Variation
Use 4-1/4 cups all-purpose flour and 4-1/4 cups whole-wheat flour. Increase baking powder to 5 tablespoons.
Tuna-Cheese Swirls, page 197
Molasses Cookies, page 317
Caramel-Nut Pudding Cake, page 277
Hot-Fudge Pudding Cake, page 280
Pineapple Upside-Down Cake, page 288
Impossible Pie, page 298
Sunday Shortcake, page 290
Apple-Walnut Cobbler, page 312
English Griddle Scones, page 270
Master Mixes
ALL-PURPOSE CAKE MIX
Use this mix as you would a packaged cake mix.
10 cups all-purpose flour
6-1/4 cups sugar
1 cup cornstarch
5 tablespoons baking powder
1 tablespoon salt
2-1/2 cups vegetable shortening
ALL-PURPOSE CAKE MIX makes:
Lemon Pound Cake, page 285
Yellow Cake, page 289
White Cake, page 289
Mom’s Spumoni Cake, page 282
In a large sifter, combine flour, sugar, cornstarch, baking powder and salt. Sift, in batches, into a large bowl. Use a pastry blender or a heavy-duty mixer to blend in shortening until mixture resembles cornmeal in texture. Spoon into a 20-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 17 cups ALL-PURPOSE CAKE MIX.
SNACK CAKE MIX
Pre-measuring this mix into individual containers gives you all the convenience of a commercial mix at a fraction of the cost.
8-3/4 cups all-purpose flour
2 tablespoons baking soda
1 tablespoon salt
5-1/4 cups granulated sugar
SNACK CAKE MIX makes:
Applesauce Snack Cake, page 273
Banana-Walnut Snack Cake, page 274
Carrot Snack Cake, page 278
Date-Chocolate-Chip Snack Cake, page 292
Gingerbread Snack Cake, page 284
Oatmeal Spice Cake, page 287
Peach Cobbler, page 313
Double-Chocolate Snack Cake, page 279
In a large bowl, combine all ingredients. Stir with a wire whisk until blended. Divide mixture into six portions, about 2-1/3 cups each. Store in containers with tight-fitting lids. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes 6 packages or about 13-1/2 cups SNACK CAKE MIX.
BUTTERMILK PANCAKE & WAFFLE MIX
Your family will kiss the cook when you serve them these delicious morning treats.
2 cups dry buttermilk powder
8 cups all-purpose flour
1/2 cup sugar
8 teaspoons baking powder
4 teaspoons baking soda
2 teaspoons salt
BUTTERMILK PANCAKE &
WAFFLE MIX makes:
Aebleskivers, page 268
Buttermilk Pancakes, page 222
Buttermilk Waffles, page 220
Monte Cristo Sandwiches, page 190
Puff Pancake, page 223
In a large bowl, combine all ingredients. Stir with a wire whisk until
