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