Master Mixes From Your Own Recipes

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2 cups dark brown sugar
1 cup shortening (butter)
2 eggs
1 tsp. Cream of Tartar
1 tsp. Soda in 1 tbsp. Water
1 tsp vanilla
4 cups flour

Cream butter, sugar, add beaten eggs and soda. Sift flour, cream of tartar, knead in extract and flour. Roll in two long rolls in wax paper. Refrigerate. Slice off bake 375° degrees 10-12 mins

This is so…simple. First you need to decide how many batches you want to make. I decided on five. Now make a list of the dry ingredients in the recipe and multiply by the number of batches to be made, in this case 5.

Original                                                           Batch of 5

2 cups dark brown sugar                              10 cups dark brown sugar
1 tsp. Cream of Tartar                                     5 tsp. Cream of tartar
1 tsp. Soda in 1 tbsp. Water                            0…see below
4 cups flour                                                    20 cups flour

Because I am not familiar with this recipe and the baking soda calls for mixing with water I have decided to eliminate that from the master mix and leave it to combine with the wet ingredients.

Sift together flour and cream of tartar. Add brown sugar and combine until evenly blended. That's it!  When you want to bake simply add the dry ingredients in the original recipe and that is the amount of master mix you need when making one batch. Do not worry about the small amounts such as the teaspoon of cream of tartar. In this case 2 C brown sugar plus 4 c flour means you need 6 cups of mix.

To bake: Cream butter,  beaten eggs, vanilla and soda. Add 6 cups of flour mixture and mix well. Roll in two long rolls in wax paper. Refrigerate. Slice off and bake 375° degrees 10-12 minutes.

Mix can be stored on the shelf, in a sealed plastic or glass container, for a year.

This is so easy to do. Take a Saturday morning and make up a few mixes. Now you are ready for a quick Sunday breakfast by making your favorite muffins or sweet bread. You are good to go if the kids bring home friends for an impromptu movie. Add these to your General Store this week.  Your own master mixes can also make great gifts.

Good luck and I will still convert more recipes if you send them!

Thanks again Judy but we need a name for these cookies! 

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5 Responses to “Master Mixes From Your Own Recipes”

  1. Andrea says:

    That is so clever!  I've heard of people making homemade Bisquick-type mixes, but I never gave sweet recipes a thought.  The cookies sound delicious…like M&M cookies without all those pesky M&Ms : )

  2. Carolyn says:

    I know..it’s so easy and saves so much time and money…what could be better? !

  3. Carol Ann Shepherd says:

    I would be interested in a mix with only whole wheat flour and no brown or white sugar. Rather honey. This would naturally have to be refrigerated. Since I no longer purchase anything white (flour or sugar) I have to pass many of these recipes by. I had a whole wheat mix many years ago, but canot find it.

  4. Carolyn says:

    I posted this question in the yahoo group too. Let’s hope we get some good answers! My first tip would be to make sure you are storing only white wheat to grind. I discussed this two weeks ago in my post and on my radio show, but as a reminder red wheat is more bitter and needs more sweetener when baking bread so if you are trying to reduce the amount of sweetener you are using be sure you are storing white wheat.

  5. Carol Ann Shepherd says:

    That's what I store and use: low moisture, high protein white whole wheat. The kind I purchase is very high quality and comes from Montana. Sorry I didn't clarify that. I use white whole wheat only and grind it all the time for making great whole wheat bread, pancakes, waffles, etc.

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