My Master Mix Recipes

Steps:

• Measure/weigh all ingredients accurately.
• Stir the flour, dry milk, salt,baking powder, cream of tartar and sugar together until well blended.
• Cut in the shortening with a pastry blender or rub your hands until it is evenly distributed and the mixture resembles coarse meal.
• Makes about 29 cups of mix.
• Store this mix in an air tight container such as glass jars, or in plastic or metal containers.
• Be careful not to pack the mix. Tighten the lids and store at room temperature in a dark place.
• Label and date the container. This mix keeps 4 weeks at room temperatures.
• Freeze for longer storage - up to a year.

Steps:

• In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
• Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.
• Place the mix in a covered glass or plastic container and keep in a cool, dry place.
• In warm weather the MIX should be refrigerated.
• Use within a month.
• To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.

Steps:

• 1. In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
• 2. Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.
• 3. Place the mix in a covered glass or plastic container and keep in a cool, dry place.
• 4. In warm weather the MIX should be refrigerated and used with a month.
• 5. To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.