7 cups pastry flour, sifted
1 tsp baking soda
1 tsp salt
1 lb. Crisco shortening
Mix first three ingredients, then cut in shortening until pea-sized. Makes 7-8 cups of pastry mix, enough for up to 4 double-crust pies.
Use 1 cup pie mix per crust, adding 2-3 tbsp. ice water and mixing gently. Stores beautifully in the fridge in an airtight container.
This is my Grandma's recipe, and I thought I'd share it because for the longest time I had pastry issues. It was never nice and light and flaky the way it ought to be. Then I finally grabbed this from my aunt and made it up, then promptly left it in the fridge for a couple of days. When I brought it back out again, it was so easy to mix with the water (I had always used too much before) and my pastry turned out beautifully. So, now I keep a container of it made up in the fridge all the time, so when I want to make a tourtiere, or an apple pie, or whatever, there it is, ready and waiting and I know it will be great.
Here's an easy gift you can make for your favorite cook...
Lemon Pepper Seasoning Mix
1 cup ground black pepper
1/3 cup dried lemon peel
3 tablespoons coriander seeds
1/4 cup dried minced onion
1/4 cup dried thyme leaves
Stir all the ingredients together and store in airtight jars.
Attach these instructions to the jar:
Grilled Lemon Chicken
Serves 4
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 teaspoons Lemon Pepper Seasoning Mix
6 chicken cutlets
1. In a low, flat dish stir together the lemon juice, oil and Lemon Pepper Seasoning Mix.
2. Add the chicken breasts, and marinate in the refrigerator for 30 to 45 minutes.
3.Grill over hot coals or broil for 4 minutes on each side, or until done. Serve hot or at room temperature.
Ranch Dressing Mix
1 1/2 tbsp of dried parsley
1 tbsp of salt
1/2 tbsp of dried chives
1/4 tbsp of dried oregano
1/4 tbsp of dried tarragon
1/2 tbsp of garlic powder
1/2 tbsp of lemon pepper
Blend all ingredients and package in a small jar. (makes 1/4 cup)
(recipes using the previous mix)
Ranch Dip
2 tbsp of Ranch Dressing Mix
1 cup of mayonnaise
1 cup of sour cream
Combine all ingredients, refrigerate for 2 hours.
Ranch Dressing
1 tbsp of Ranch dressing Mix
1/2 cup of mayonnaise
1/2 cup of buttermilk
Whisk all ingredients together. Refrigerate 1 hour before serving.
Missouri Mix
8 cups flour
1/4 cup plus 1 tablespoon baking powder
2 teaspoons salt
1 cup nonfat dry milk powder
1-1/2 cups shortening
Makes: 11 cups mix.
Combine dry ingredients in large bowl. Sift to assure even distribution of ingredients. Using a pastry blender, cut in shortening until mix is the
consistency of cornmeal. Stored in an airtight container in a cool, dry location, to keep fresh for several months.
Basic Biscuits
1 cup Missouri Mix
1/4 to 1/3 cup water
Gradually add water to mix, stirring with a fork. Use just enough water to make a soft, nonsticky dough. Turn onto floured board and knead about
10 times. Roll or pat out to 1/2-inch thickness. Cut out with floured biscuit cutter. Bake on baking sheet in a 450 degrees F oven 8 to 10 minutes, until lightly browned. For drop biscuits: Increase water slightly to 1/3 cup. Drop by spoonfuls onto a greased baking sheet.
6 biscuits
Peanut Butter Refrigerator Cookies
2 cups Missouri Mix
2/3 cup sugar
1 cup chunky peanut butter
1 egg, beaten
1 tablespoon water
Stir sugar and peanut butter into Mix. Combine water and egg and add to mix. Stir thoroughly. Shape into a roll. To bake now, slice the roll into 1/4-inch thick sections. Shape into balls, place on ungreased baking sheets and
flatten with a floured fork. Bake at 375 degrees F for 10 to 12 minutes. The rolled cookie dough can be wrapped airtight and refrigerated several days
before baking.
Makes 3-1/2 dozen cookies.
Basic Cake
1-1/2 cups Missouri Mix
1/2 cup sugar
1/2 cup water
1 egg
1/2 teaspoon vanilla
Grease and flour bottom of a 9-inch cake pan. Stir
sugar into mix. Combine water, egg and vanilla. Add half the liquid ingredients to mix and beat
2 minutes at medium speed with an electric mixer or 200 strokes by hand. Add the other liquid and beat one minute. Pour batter into pan. Bake at 375 degrees F for about 25 minutes.
Applesauce Spice Cake
1-1/2 cups Missouri Mix
2/3 cup sugar
1 egg
1/2 cup applesauce
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Grease and flour bottom of a 9-inch cake pan. Stir
sugar into mix. Combine Add egg to mix and beat 2 minutes at medium speed with an electric mixer or 200 strokes by hand. Pour batter into pan. Bake at 375 degrees F for about 25 minutes. Stir in 1/3 cup raisins and 1/4 cup nuts (optional).
Upside-Down Cake
Mix up Basic Cake batter.If fruit juices are light-colored, they may be used for all or part of
the liquid. Melt 1/4 cup butter or margarine in a 9-inch skillet (use only oven-proof skillet). Sprinkle 1/2 cup packed brown sugar over melted
butter or margarine. Arrange 1-1/2 cups fruit over the sugar.(Drained sweet cherries, peaches, pineapple, apricots or other fruit may be used.)
Spread cake batter over the fruit. Bake at 350 degrees F for 30 minutes until center springs back
when lightly touched. Cool in pan for 10 minutes, then invert on a serving
plate.
Apple Cobbler
6 tablespoons sugar
2 tablespoons Missouri Mix
1/8 teaspoon cinnamon
1/4 cup water
3 cups peeled, thinly-sliced apples
2 teaspoons butter or margarine
Topping (see recipe below)
Combine sugar, mix, cinnamon and water. Add apples and stir. Pour into a greased 9-inch square baking pan. Dot with margarine or butter.
Topping
1 cup Missouri Mix
2 tablespoons sugar
1 egg, well beaten
2 tablespoons water
Add 1 tablespoon sugar to Mix. Combine egg and water and stir into Mix. Stir well. Spread topping over fruit. Sprinkle other tablespoon of sugar
over topping. Bake at 350 degrees F for 30 minutes. Serve while warm.
Makes 6 to 8 servings.
Gingerbread
1-1/2 cups Missouri Mix
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves
1/4 cup brown sugar
1/3 cup molasses
1/3 cup water
1 egg, beaten
Add spices to mix. Stir together brown sugar,
molasses, water and egg. Add half of liquid to dry ingredients and beat on medium speed with an
electric mixer for 2 minutes or 200 strokes by hand. Add remaining liquid and beat one minute at low speed. Pour batter into a greased 8-inch
square baking pan lined with waxed paper. Bake 30 minutes at 350 degrees F.
Makes 9 servings.
Corn Bread
1 cup Missouri Mix
1 cup cornmeal
2 teaspoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1 cup buttermilk
Mix dry ingredients. Add egg to buttermilk and blend with dry ingredients. Pour into a well-greased, 8-inch square pan. Bake at 425 degrees F for 25 to 30 minutes.
Makes 9 servings.
Pumpkin Bread
Preheat oven to 350 degrees F.
3 cups Missouri Mix
2 eggs, beaten
2/3 cup sugar
1 mashed, cooked pumpkin
1/2 cup nuts
1/2 cup milk
1/2 teaspoon vanilla
1/2 teaspoon each cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Stir all ingredients to blend. Then stir in the 1/2 cup chopped nuts and 1/2 cup raisins. Turn into prepared pan(s). Bake 50 to 60 minutes until a wooden toothpick inserted in center comes out clean. Cool on a rack 5 minutes. Turn out of pan. Cool right-side up on rack.
Makes 1 or 2 loaves.
Muffins
2 cups Missouri Mix
2 tablespoons sugar
1 egg, beaten
1 cup water
Stir sugar into mix. Beat egg and add to the water. Add liquid to dry ingredients and stir 15 strokes or just enough to blend, leaving a few
lumps. Bake in well-greased muffin tin at 400 degrees F for 20 minutes.
Makes 10 to 12 medium muffins.
Blueberry Muffins
2 cups Missouri Mix
2 tablespoons sugar
1 egg, beaten
1 cup water
1/2 cup canned, fresh or frozen blueberries without juice
Stir sugar and blueberries into mix. Beat egg and add to the water. Add liquid to dry ingredients and stir 15 strokes or just enough to blend, leaving a few lumps. Bake in well-greased muffin tin at 400 degrees F for 20 minutes.
Makes 10 to 12 medium muffins.
Pancakes and Waffles
2 cups Missouri Mix
1 teaspoon sugar
1 egg
1 cup water (more water may be added to thin batter)
Add sugar to mix. Beat egg slightly, then add to water and stir thoroughly. Add liquid to mix and stir about 25 strokes. Batter will not be smooth.
Bake on a preheated griddle or skillet. Or follow directions for individual waffle makers.
Makes about 16 4-inch cakes or 4 small waffles.
1/4 c. grated orange rind, dried
1 tsp. onion powder
1 tsp. sage
1/2 tsp. salt
1/2 tsp. celery salt
1/2 tsp. black pepper
1/2 tsp. thyme
Combine in food processor and blend until fine. Place in shaker jar. Sprinkle liberally on meat before cooking--especially good on pork chops.
My daughter, Juanita, is six years oldd and loves to bake. We are always in the kitchen making new mixes for convenience and fun. We found this recipe for a Bisquik mix and we use it constantly. Never can make enough of it but it gives us a great after school project and losts of special time together.
Ingredients
9 c Flour; sifted 4 ts Salt
1/3 c Baking powder 1 3/4 c Vegetable shortening
1 c Powdered milk + 2 TB
Instructions
Sift all dry ingredients. Cut shortening into flour until mixture resembles coarse cornmeal. Store well covered in a cool, dry place. You can use this for waffles, pancakes, biscuits and for coating chicken. No sugar has been added to this recipe so that you can add what you want for the individual needs of your finished product.
1 fully cooked shank half ham with bone
1 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon paprika
dash ground ginger
dash ground allspice
1. First slice your ham into very thin slices. Do not cut all the way down to the bone or the meat might not hold together.
2. Mix sugar, cinnamon, nutmeg, paprika, ginger and allspice in a small bowl.
3. Lay a few pieces of foil onto the counter. Place the ham onto the foil.
4. Pour the mixture over the ham, rotating the ham as you go.
5. Place the ham onto a serving dish. Use a blow torch with a medium size flame to caramelize the sugar. If you do not have a blow torch place in the oven for a few minutes until sugar is caramelized. Repeat process until ham has been well glazed.
When I first joined Taste Of Home I was looking for a really good rub for my turkey, went on-line and one of the ladies on their gave me this recipe, I have used it ever since.And its just not for turkey, I use it on chicken and beef and pork also.
2tsp salt
2tsp paprika
1tsp onion powder
1tsp garlic powder
1tsp thyme
1tsp black course pepper
1tsp cumin
(if you want it spicy add 1/4tsp cayenne)
Mix all, and rub on whatever kind of meat you want, and let set for at least 2 to 3 hours, over nite is better but if you dont have the time that will be sufficent.Place your meat in a large baggie,I use a trash bag for the pieces of meat that are to big for a baggie.
Then cook or bake as you wish, this is the best rub I have ever had, it makes the meat so juicy and mouth watering good you wont be able to stand it.
2 sweet green pepper
2 sweet red pepper
2 sweet yellow pepper
2 bunch fresh cilanto
1/2 oil
6-10 garlic cloves
2 small onion
2 bunch of recao
8-10 tomatillos
place all ingredents together in food processor and puree together and there you have sofrito. sofrito can be used to give a taste of the carribean to certain foods like rice, beans, pork, chicken ect... sofrito is used more on carribean cooking such as puerto rican and cuban cooking. sofrito can be stored frige and freezer. alway leave some container for daily useage and freeze the rest can be frozen for up to one year. if store in frige last up to one month
Easy Cobbler Mix
4 cups flour
4 cups sugar
3/4 cup dry buttermilk powder
3 T. baking powder
2 t. salt
4 cans fruit pie filling to give with mixes (21oz. each)
In a large bowl, combine flour, sugar, buttermilk powder, baking powder
and salt. Place 2 cups plus 3 T. cobbler mix in each of 4 resealable
plastic bags. Store in refrigerator. Give each bag of cobbler mix with 1 can of pie filling and serving instructions. Makes 8 3/4 cups mix, or
4 gifts
To serve: Preheat oven to 350. Melt 1/2 cup butter in a 7 x 11" baking
dish. Spoon pie filling over melted butter. In a medium bowl, combine mix and 3/4 cup water. Pour over pie filling. Do not stir. Bake 38 to 43 minutes or until crust is golden brown and a toothpick inserted in center of crust comes out clean. Serve warm. Makes 6 to 8 servings
4 cups flour
4 cups cracker meal or ground crackers
4 tablespoons salt
2 tablespoons sugar
2 teaspoons garlic powder
2 teaspoons onion powder
3 tablespoons paprika
1/4 cup vegetable oil
Mix and store indefinitely in the refrigerator in a covered container.
Mix and store in individual ziplock bags
1 1/4 cup flour
1 tsp baking powder
1 tsp salt
2/3 cup unsweetened cocoa powder
2 1/4 cup white sugar
Have on hand
3/4 cup melted butter or margarine
4 eggs
1 tsp vanilla
Mix everything until well blended and pour into a 9 x 13in baking
dish that has been sprayed with pam (or you can grease and flour, if you prefer).
Bake for 25-30 min at 350 degrees, until done.
This recipe was written using bouillon cubes that use 1 cup of water.
If using a different type of bouillon cube or mix, you will have to
adjust the recipe to make up for the differences.
4 chicken or beef bouillon cubes, crushed
2 teaspoons cornstarch
1 teaspoon parsley flakes
1/2 cup medium egg noodles or 2/3 cup thin egg noodles
Put all ingredient's in an envelope or sandwich bag. Seal and label.
To use: Empty the contents of 1 envelope into a pot; gradually stir in
4 cups cold water and 1 tablespoon butter. Bring to a boil; reduce
heat, then cover and simmer for 8 minutes or until the noodles are
tender. Stir occasionally.
Variations: Rice: Replace noodles with 1/4 cup long or short grain
rice and cook covered for 15 minutes. If using Minute Rice, add 1/3
cup and cook covered for 8 minutes. With Meat: Add 1/4 cup
freeze-dried chicken or beef (available at camping and sporting goods
stores). Cook 10 minutes or as package directs.
3 tablespoons paprika
1 1/2 tablespoons cayenne
2 tablespoons ground black pepper
3 tablespoons garlic powder
3 tablespoons onion
3 tablespoons salt
1 1/2 tablespoons oregano
1 1/2 tablespoons thyme
Mix well. Rub this mixture into meats before grilling.
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne
1 teaspoon paprika
1 teaspoon black pepper
Mix well and stor in an airtight container
1/2 cup coarse salt, sea salt or kosher salt
1/2 cup cracked black pepper or coarsley ground black pepper
1/4 cup paprika
3 tablespoons pure chili powder
2 tablespoons cayenne pepper
2 tablespoons garlic powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients in a bowl and stir with a whisk to mix.
Transfer to a large jar to store, keep away from light and heat.
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Combine all ingredients in a mixing bowl. Blend well.
Can be stored in an airtight container in your spice cabinet for up to
3 months.
2 tablespoons plus 1 teaspoon granulated beef bouillon
2 teaspoons granulated onion bouillon
1 teaspoon dried parsley flakes
1/8 teaspoon pepper
2 tablespoons cornstarch
Combine all ingredients in a blender or food processor; whirl to a
fine powder. Pour mix into a jar, label with directions and store at
room temperature.
To use: Put 2 1/4 teaspoons mix into a small saucepan; gradually stir
in 1 cup cold water. Heat to boiling, stirring constantly; mix in a
few drops of Gravy Master or Kitchen Bouquet and, if you wish, a pat
of butter.
Makes about 1/3 cup mix which yields about eight 1-cup servings.
2 C flour
2 T salt
1/2 t pepper (white is listed)
2 C butter or marg softened
Line baking sheets with waxed paper; set aside. In a sifter combine
flour, salt and white pepper. Sift into a large bowl. Use an
electric mixer to cream in butter or marg until smooth. Drop by
heaping T (I use pampered chef scoop) onto prepared baking sheets.
Flash freeze and place into container (freezer bags work fine). Use
within 6 months. Makes about 28 balls.
BASIC WHITE SAUCE:
Use 1, 2, or 3 balls to 1 cup of milk - depends on how thick you want
the sauce.
Combine in a small saucepan and whisk constantly over medium heat
until smooth and thickened.
To make it chicken add chicken bouillon granules.
8 tablespoons salt
3 tablespoons pepper
2 tablespoons paprika
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
Mix all ingredients in a bowl. Store in an airtight container.
Macaroni and Beef Skillet Mix
1/4 cup dried chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon sugar
1 pound 12 ounces tomatoes (or two 15 ounce cans)
1 cup uncooked elbow macaroni
1 sandwich bag
1 brown paper bag, lunch bag size
Combine the dried chopped onion, salt, pepper, chili powder and sugar
in a small paper envelope or small homemade packet of aluminum foil.
Personally, I'd use a snack size plastic bag or sandwich bag for this.
Tape this seasoning packet to the top of the can of tomatoes. Measure
the macaroni into the sandwich bag and seal well. Label the lunch bag
with the recipe name. Place the canned tomatoes and bag of macaroni
inside lunch bag. Fold down edges of lunch bag and staple. Store in
cupboard until needed.
To use: Brown 1 pound of ground beef in a skillet. Drain off fat. Pour
the tomatoes, undrained, into a mixing bowl; uses your hands to
squeeze potatoes into shreds; pour tomatoes and their liquid into
skillet. Sprinkle the seasoning packet atop and stir to blend the
ingredients. Bring mixture to a steady simmer and cook uncovered for
10 minutes. The mixture will be thickened but somewhat soupy.
Stir in the macaroni; cover and simmer; slowly now, for 15 minutes.
Uncover and simmer until thickened to your liking. Serve at once.
Serves 3 to 4.
Variations:
Chili Mac: Increase chili powder in the seasoning packet to 2 to 3
teaspoons and add 1/8 to 1/4 teaspoon cumin; 1/4 teaspoon garlic
powder; several dashes of red pepper. Use a larger brown paper bag and
include in it one 15 ounce can of red kidney beans. Package, label and
store as directed. To use: Follow the basic directions, adding the
undrained kidney beans to the skillet along with the squeezed
tomatoes.
Spaghetti Mac: Omit the seasoning packet as well as the tomatoes.
Replace with a 15 1/2 ounce jar of your favorite jarred spaghetti
sauce (1 2/3 cups). Package this sauce along with the macaroni as
directed. To use: Saute and drain the meat as directed; pour in the
spaghetti sauce plus 1 2/3 cups water. Bring to a boil and then add
the macaroni. Cover, lower heat, and simmer for 15 minutes. Uncover
and simmer 5 minutes or until thickened to your liking.
6 cups flour
6 cups cornmeal
2 cups non-fat dry milk powder
1 cup Sugar
1/3 cup Baking powder
2 teaspoons saltt
1 1/2 cups shortening
Stir together flour, cornmeal, dry milk powder, sugar, baking powder,
and salt in an extra large mixing bowl. Cut in shortening with a
pastry blender till mixture resembles coarse crumbs. Store in a
covered airtight container or self sealing plastic bag for up to 6
weeks at room temperature.(For longer storage, place in freezer container and seal; store in freezer up to 6 months. To use, allow mix to come to room temperature.) Yield: 16 cups
To use mix for corn bread or muffins, lightly spoon into a measuring
cup; level with a straight edged spatula. Makes 16 cups of mix.
To bake corn bread or muffins: Grease or spray an 8x8x2 inch baking
pan or 10 2 1/2 inch muffin cups with nonstick spray coating. Place 2
cups Corn Bread Mix in a large mixing bowl. If desired, add 3/4
tsp. dried basil or thyme, crushed; or dried chives, chili powder, or
poultry seasoning. Make a well in the center of the dry mixture.
Combine 1 beaten egg and 3/4 cup water in a small bowl; add all at
once to mix. Stir just till batter is smooth (do notoverbeat). Pour
batter into prepared pan or spoon into prepared muffin cups, filling
each 3/4 full. Bake in a 425F. degree over for 20-25 minutes for
corn bread, and about 15 minutes for muffins or till golden brown and a
toothpick inserted near the center comes out clean. Makes 10 muffins.
Sauce Mix
1 tablespoon dry milk
1 tablespoon flour
1 tablespoon cornstarch
1 teaspoon salt
1/2 teaspoon onion powder
Cooking Day
3 cups potatoes-1/8-inch thick slices, peeled and sliced, tightly packed into measuring cup
1 cup hot water
1/3 cup milk
3 tablespoons Sauce Mix
1 1/2 tablespoons butter
Sauce Mix:
Combine the Sauce Mix ingredients to make 1 package of mix.
Seal and label. For extra convenience make up more than one batch and
store in a jar at room temperature. Use 3 tablespoons sauce mix for
each recipe.
To use:
Place potatoes in a pot; they should be sliced no thicker than
1/8-inch. Add the hot water and quickly bring it to a boil; cover the
pot immediately; lower heat and gently boil for 5 minutes or until the
potatoes are just tender. Pour the cooking water from the potatoes into
an ungreased casserole dish; pour the milk into the casserole; then blend in the Sauce Mix. Add the potatoes and dot with butter.
Bake at 400 degrees F for about 25 minutes until sauce thickens and the
potatoes are tender throughout.
In a 350 degree F oven, bake for 30 to 35 minutes;
in a 325 degree F oven, bake for 40 to 45 minutes.
Quick Ham Casserole: Before baking the potatoes, add 1 1/2 cups diced
ham.
1 1/3 cups nonfat dry milk powder
3/4 cup flour
3 tablespoons beef bouillon granules
1/8 teaspoon ground thyme
1/4 teaspoon onion powder
1/8 teaspoon ground sage
1/2 cup butter or margarine
3 tablespoons brown sauce for gravy
Combine milk powder, flour,bouillon granules,thyme,onion powder and
sage.Stir with a wire whisk to blend. Use a pastry blender or 2
knives to cut in butter or margarine until evenly distributed.
Drizzle brown sauce for gravy over mixture. Stir with wire whisk
until blended. Spoon into a 3-cup container with a tight-fitting lid.
Label with date and contents. Store in refrigerator. Use within 4
to 6 weeks. Makes about 2 2/3 cups.
Beef Gravy (Beef Gravy Mix)
1 cup cold water
1/2 cup Beef Gravy Mix
Pour water into a small saucepan. Use a whisk to stir Beef Gravy Mix
into water. Stir constantly over medium heat until gravy is smooth
and slightly thickened, 2 to 3 minutes. Makes about 1 cup.
Stir together well -- breaking up lumps:
18 cups flour
5 cups sugar (or equivalent substitute)
2 1/4 cups buttermilk blend or non fat dry milk
6 Tb. baking powder
2 Tb. baking soda
2 Tb. salt
3 Tbsp. ground cinnamon ( I reduce cinnamon to 2 Tbsp.)
3 tsp. ground nutmeg ( I reduce nutmeg to 2 Tbsp.)
Store in a large airtight container labeled with the date and contents.
Store in a cool, dry place. Shelf life: 6 to 8 months. Makes enough for
about 5 batches of 24 muffins each.
If desired, sugar can be omitted then stir in 1 cup honey for every 24
muffins as you make them.
To make 24 regular-sized muffins:
Preheat oven to 400°. Coat muffin tins with an oil/lecithin mixture,
grease with shortening or butter, or spray with cooking spray.
In a large bowl, beat:
3 to 4 eggs
3 tsp. vanilla
2 cups water
UP TO 1 cup oil or butter (*note: this measurement is up to your tastes
and desires. We find them perfectly acceptable without ANY fat, but any
amount of oil can be added up to one cup)
Stir in 5-1/2 cups muffin mix and any additional ingredients (listed on
chart) just until moistened. The batter should be lumpy.
Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins
are golden brown.
Muffins freeze well. To reheat frozen muffins, microwave on high for 30
seconds per muffin.
These two toppings would go well with almost any of the ABC muffins.
Sprinkle mixture atop uncooked muffins before popping them into preheated oven:
Streusel topping for 24 muffins:
Mix together:
1 cup sugar
1 tsp. cinnamon
2/3 cup flour
cut in 1/2 cup cold butter until mixture is crumbly.
Crunchy topping for 24 muffins:
Mix together:
1 cup rolled oats
1 cup flour
1/2 cup brown sugar
2 tsp. ground cinnamon
cut in 1/2 cup softened butter with fork or pastry cutter until crumbly
Type of muffin: Ingredients to add to mix before baking:
Applesauce muffins: 1 cup applesauce omit oil
Apple muffins: 3 cups raw grated carrots 1 tsp. gr. cloves 1 cup nuts
or raisins sprinkle with cinnamon and sugar mixture before baking
Apricot muffins: 1 cup chopped dried apricots
Banana muffins: 2 mashed bananas 1 cup walnuts (optional)
Blueberry muffins: 2 cups fresh or frozen rinsed blueberries
Bran-molasses muffins: Use only 3 cups of muffin mix. Stir in: 4 cups
bran cereal 1/2 cup molasses 1 cup raisins
Butterscotch muffins: 2 (12 oz.) bags butterscotch chips 1 cup chopped
nuts
Carrot muffins: 2 cups grated carrots 1 cup raisins 1-1/2 tsp. allspice
Cashew muffins: 2 cups unsalted coarsely chopped cashews
Cherry muffins: 2 cups fresh or dried pitted cherries
Chocolate chip-fudge muffins: 1-1/2 cups cocoa 1/2 cup sugar 3 cups
mini chocolate chips
Coconut muffins: 3 cups toasted flaked coconut (reserve some to
sprinkle on the top)
Cranberry-orange muffins: 2 cups chopped fresh or frozen cranberries 1
cup nuts 1/2 cup orange juice 2 Tb. orange peel
Currant muffins: 1-1/2 cups currants 1 cup chopped nuts
Date nut muffins: 1 cup chopped dates 1 cup chopped nuts
Eggnog muffins: 4 tsp. rum extract 2 cups eggnog (omit water from
recipe) before baking, top with mixture of:
2 Tb. sugar 1 tsp. nutmeg 1/2 tsp. cinnamon
Fig muffins: 2 cups dried chopped figs 1 c. chopped walnuts
Fruit muffins: 2 cups dried diced fruit
Garden fresh muffins: 1 cup grated carrots 1 cup grated zucchini 1/2
tsp. ground cloves
Gingerbread muffins: 2 Tb. ground ginger 1/2 cup molasses 2 cups
raisins
Granola muffins: reduce muffin mix to 4 cups and add: 1-1/2 cups
granola Top with additional granola before baking
Grape nuts muffins: reduce muffin mix to 4 cups and add: 2-1/2 cups
grape nuts 1 tsp. allspice
Hazelnut muffins: 2 tsp. ground cardamom 2 cups chopped hazelnuts
Incredible Cream Cheese muffins: combine: 2 (8 oz.) packages cream
cheese 1/2 cup sugar 2 eggs
Drop this mix by Tb. onto top of muffins before baking
Jam muffins: 1-1/2 cups jam or preserves (strawberry, raspberry,
blackberry, cherry) 1 cup chopped nuts (optional)
Kisses and hugs muffins: 1-1/2 cups cocoa 1/2 cup sugar after filling
muffin tins 3/4 full, drop one Hershey's kiss into the center of each
muffin, pushing down slightly until kiss is covered. Ice cooled muffins
with confectioners sugar and water glaze.
Lemon muffins: omit 1 cup water and replace with 1 cup lemon juice use
4 eggs 1/2 cup chopped nuts
Lemon-poppy seed: 2 packages (3.4 oz each) instant lemon pudding mix 2
Tb. poppy seeds use 4 eggs omit 1 cup water and replace with 1 cup
lemon juice
Mandarin muffins: 2 (8-1.4 oz) cans crushed pineapple (undrained)
reduce water to 1 cup 1-1/2 cups shredded carrots
Maple muffins: 6 Tb. maple syrup, reduce water to 1-1/2 cups
Marmalade muffins: 1-1/2 cups orange marmalade 1 cup chopped nuts (opt)
1 cup orange juice (omit 1 cup of the water)
Mincemeat muffins: 1-1/2 cups mincemeat
Nutty muffins: 3 cups peanut butter chips 1/2 cup chopped peanuts
Oatmeal muffins: reduce muffin mix to 4 cups and add: 1 cup oats use 4
eggs up to 2 cups raisins or grated apples
Orange muffins: 2 cups sour cream 1 cup nuts or coconut (opt) 2 cans
(11 oz. each) mandarin oranges, drain use 4 eggs
Peach muffins: 2 cups fresh or one large can (drained) chopped peaches
Pear muffins: 2 cups fresh or one large can (drained) chopped pears
Peanut-butter banana muffins: 1 cup peanut butter 1/2 cup chopped
peanuts 3 mashed bananas
Peanut-butter & jelly muffins: 1 cup peanut butter 1/2 cup chopped
peanuts drop 1 Tb. jam into each muffin before baking.
Pecan muffins: 2 cups chopped toasted pecans 1 tsp. maple extract
Pineapple muffins: 1 tsp. ground cloves 1 large can crushed pineapple,
drained 1 jar (7 oz. or about 1 cup) macadamia nuts, chopped
Pineapple carrot raisin muffins: 1 cup each: grated carrots, crushed
pineapple, drained and raisins 1 cup walnuts, chopped (optional)
Prune muffins: 1 to 2 cups chopped prunes 1/3 cup poppy seeds
Pumpkin muffins: 2 cups or 1 can solid pack pumpkin 1 Tb. pumpkin pie
spice 1/2 cup each chopped nuts and raisins
Raspberry muffins: 2 cups fresh or frozen whole, unsweetened
raspberries
Rum raisin muffins: 3 tsp. rum extract or 3 Tbsp. rum before baking,
top with mix of: 2 tsp. sugar 1/2 tsp. cinnamon and 1/2 tsp. nutmeg
Sesame seed muffins: 1 cup toasted sesame seeds before baking, top with
mix of: 1/2 cup nuts 4 Tb. brown sugar 4 Tb. sesame seeds 2 Tb. flour
1/2 tsp. each cinnamon/nutmeg
Sour cream muffins: omit one cup of the water and add: 1 cup sour cream
2 cups nuts 2 tsp. grated lemon peel (opt.)
Strawberry muffins: 2 cups fresh or frozen strawberries, chopped
Sweet potato muffins: 1 Tb. allspice 4 Tb. dry orange peel 2 cans (10
oz each) sweet potatoes, mashed, well drained (about 2-1/2 cups)
Tropical treat muffins: 1 cup dried mango or papaya, chopped 1 cup
chopped banana chips or 2 fresh mashed
1 cup macadamia nuts, chopped 1/2 cup coconut 1/2 cup sour cream 2 tsp.
lemon peel, grated
Vanilla muffins: 2 packages vanilla chips
Walnut muffins 1-1/2 cups chopped walnuts
Wheat germ muffins: 2-2/3 c. wheat germ use 4 eggs 1/2 cup extra water
before baking, top muffins with mix of:
1/2 c. wheat germ 2 Tb. sugar
Yogurt muffins: reduce water to 1-1/2 cups and add: 2 cartons (8 oz
each) yogurt -- plain or flavored
Zucchini muffins: 2 cups grated zucchini 2 Tb. cinnamon 1 cup chopped
nuts (optional)
Tempura Batter:
1 1/2 cups soda water, plus more if necessary
1 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon baking powder
1 teaspoon cayenne pepper
Combine the cornstarch and 1/2 cup of soda water in a small bowl and whisk to blend. Set aside.
Whisk together the flour, baking powder, and cayenne pepper. Add the remaining cup of soda water and stir to blend. Whisk in the cornstarch mixture. Cover the bowl with plastic wrap and set aside for 10 minutes.
Fill a deep frying pan or pot with 2 inches of canola oil and heat to 350 F over medium high heat.
Onion Rice Mix:
4 cups uncooked rice
1 envelope onion soup mix
1/4 cup dried minced onion
1 T. parsley
1/2 t. salt
Lemon Dill Rice Mix:
4 cups uncooked rice
1/4 cup grated lemon peel
1/4 cup powdered chicken soup base
2 T. dill
1 T. chives
1/2 t. salt
Vegetable Rice Mix:
4 cups uncooked rice
1 envelope vegetable soup mix
2 T. dried minced onion
2 T. dried minced celery
2 T. dried minced pepper
1 t. salt
Spanish Rice Mix
4 cups uncooked rice
1/2 cup Mexican seasoning mix
1/2 cup dried corn
2 T. parsley
1 T. basil
Creamy Herb Rice:
4 cups uncooked rice
1/2 cup instant nonfat dry milk
1/4 cup dried minced celery
2 T. parsley
2 T. thyme
1 T. marjoram
Combine the ingredients specified for each different mix, and store
Each different mix in a glass jar or tightly closed container on the pantry shelf for up to 4 months.
To Use: Mix 1 cup of any of the rice mixes with 2 cups of liquid, either water, juice, broth, or a combination. A Tablespoon of butter or
margarine is a nice addition. Place the rice, liquid, and butter on high heat and bring to a rolling boil. Immediately reduce the heat to very low, cover and simmer the rice for 10-15 minutes or until all the liquid is absorbed.
To cook in a microwave, combine the rice, liquid, and butter in a 1 1/2 quart casserole, and heat, uncovered on high or full power for 12 minutes. Top and stir once or twice during the cooking. Cover the casserole and let rice stand for 5 minutes before serving.
Variations: It's easy to make a meal in one pot if you sprinkle a cup
of rice mix around a roast or several meat or fish pieces before baking. Just remember to add 2 cups of liquid, cover, and bake for at least 30 minutes or until meat is tender. Or, try serving the prepared rice combined with stir fried vegetable, shrimp, or chopped ham. When making Spanish Rice, it's a good idea to use tomato juice or sauce as the liquid.
The mixes make 32 oz. each.
2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup or less instant vegetable bouillon ( or
chicken )
2 tablespoons dried onion flakes
1 teaspoon basil leaves (optional)
1 teaspoon thyme leaves (optional)
1/2 teaspoon pepper
Combine all ingredients, mixing well. Store in an
airtight container
Until you are ready to use it.
To substitute for one can of condensed soup, combine
1/3 cup of dry mix
with 1 1/4 cups of cold water in a saucepan. Cook and
stir until
thickened, add to your casserole as you would canned
products and the
same thing for sauces and soups. If you don't want
basil or thyme in
the soup base, leave it out, if you want to substitute
instant chicken
bouillon for the vegetable, do it, be as creative as
you want to be.
This makes enough for 9 cans of soup.
Variations of cream soups:
Mushroom soup: add 1/2 cup finely chopped mushrooms
Celery soup: add 1/2 cup minced celery
Potato soup: add 1 cup diced potatoes, cooked
Vegetable soup: add 3/4 cup mixed vegetables, cooked
Broccoli soup: add 1 cup chopped broccoli, cooked
Asparagus soup: add 1 cup chopped asparagus, cooked
Chicken soup: add 1/2 to 1 cup cup finely diced
chicken, cooked
Mushroom with roasted garlic: add 1/2 cup finely
chopped mushrooms and
1 to 2 roasted garlic cloves
Tomato soup: add 1/2 to 1 cup finely chopped and
seeded tomato
Tomato potato soup: add 1/2 cup diced cooked potato
and 1/2 cup finely
diced and seeded tomato
Chicken with herbs: add 1/2 to 1 cup finely diced
chicken with
additional herbs to your taste, parsley, oregano etc.
Carrot soup: add 1 cup of cooked carrots and add to
soup base puree in
a blender for a nice creamy carrot soup, play around
with this one
until you reach the consistency you want.
Roasted garlic soup: add 2 to 3 roasted garlic cloves
and stir in well
till blended ( I like garlic so I add more than that)
Onion soup: add 1/2 cup of sauted chopped onions
The varieties are endless, you just have to use your
imagination and
not be afraid to experiment with different
ingredients.
Chesapeake Bay Seasoning
Great on French fries, potatoes, meats, poultries, seafood, use your imagination!
Ingredients:
1 tbsp paprika
1 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp white pepper
1/2 tsp thyme
1/2 tsp oregano
1 tsp salt
1/2 tsp celery salt
Mix all ingredients
4 cup flour
4 cup cracker meal
4 Tbsp. salt
2 Tbsp. sugar
2 tsp. garlic powder
2 tsp. onoion powder
3 Tbsp. paprika
1/4 cup. oil
Mix together and store in refridgerator