One way to save a little money (and time) is to make your own mixes. I've had these recipes floating around for awhile so I'm sorry I can't give credit to their original source.
QUICK MIX
8 ½ c. all-purpose flour
4 T. baking powder
1 T. salt
2 T. cream of tartar
1 t. baking soda
1 ½ c. instant nonfat dry milk or buttermilk powder
2 ¼ c. vegetable shortening
In a lg. bowl, sift together all dry ingredients. Blend well. With a pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal in texture. Put in an airtight container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 13 cups
CRISPY BREADSTICKS
2 c. QUICK MIX
½ c. cornmeal or flour
½ t. salt
about ½ c. milk or water
Sesame, caraway or poppy seeds, if desired.
Preheat oven to 400F. Lightly grease baking sheet. Combine QUICK MIX, cornmeal or flour and salt. Add milk or water to form dough. Knead about 12 time, until dough is smooth. Divide into 12 balls and shape into pencil-like strands ½ inch thick. Roll in seeds, if desired. Bake about 20 minutes, until brown and crisp.
SUNSHINE COFFEE CAKE
3 c. QUICK MIX
1/3 c. sugar
1 egg, slightly beaten
1 c. milk or water
1 t. vanilla extract
Cinnamon Crumble Topping
Preheat oven to 350F. Spray and 8-inch pan with vegetable cooking spray. Combine QUICK MIX and sugar until evenly distributed. In a small bowl, combine egg, milk or water and vanilla. Stir until just blended. Prepare Cinnamon Crumble Topping. Spread half the batter in the prepared pan. Spread half of the topping over the batter. Top with remaining batter and topping. Bake 40 – 50 min.
Cinnamon Crumble Topping
1/3 c. flour
½ c. dry breadcrumbs or cookie or cake crumbs
½ c. brown sugar, packed
1 t. ground cinnamon
¼ c. butter or margarine
Combine flour, crumbs, brown sugar and cinnamon. With a pastry blender or fork, cut in butter or margarine until crumbly.
BISCUITS
3 c. QUICK MIX
¾ c. water or milk
Preheat oven to 450F. Grease a baking sheet. Combine QUICK MIX and milk or water in a medium bowl. Stir until just blended. Drop dough by tablespoonfuls into prepared baking sheet. Bake 10 to 12 min, until golden brown. Makes 12 lg. drop biscuits.
Variations
Cheese and Herb Biscuits – Add 1/3 cups grated Cheddar cheese and chopped parsley, chives or herbs to taste while stirring dough.
Buttermilk Biscuits – Substitute ¾ c. buttermilk for milk or water.
Orange Biscuits – Add 1 T. grated orange peel. If desired, substitute 2 T. orange juice for par of water or milk.
Fruit Cobbler – Spoon dough over top of hot, sweetened fruit or berries and bake in an 8-inch-square pan about 20 to 25 minutes until golden brown.
QUICK PANCAKES
2 ¼ c. QUICK MIX
1 T. sugar
1 egg, beaten
1 ½ c. milk or water
Combine QUICK MIX and sugar. Mix well. Combine egg, and milk or water in a small bowl. Add all at once to dry ingredients. Blend well. Let stand 5 to 10 minutes. Cook on hot, oiled griddle 3 to 4 minutes, until browned on both sides. Make 10 to 12 4-inch pancakes
