baking mix??? [repost of quick mix baking mix recipe]

[Guest guest]

I think I have posted a tried and true recipe for homemade bisquick baking mix

here

before. Personally, I would not cut down on the amount of salt in this recipe.

There is only

1 Tbs. added to the 13 cup recipe, so it isn't too much, IMO. I suppose if you

are on a salt

restricted diet you could cut it back though; let me know if you do that and how

it works

out for you.

 

Here is a repost of the recipe for Quick Mix that you can use in any recipe that

calls for

baking mix. Earth Balance makes a transfat free shortening if you can find it;

comes in

sticks like butter.

 

Quick Mix (to use as you would bisquick)

 

8 1/2 cups all-purpose flour

4 Tbs baking powder

1 Tbs salt

2 tsp cream of tartar

1 tsp baking soda

1 1/2 cups instant nonfat dry milk or dry buttermilk powder

2 1/4 cups vegetable shortening

 

In a large bow;, sift together all the dry ingredients. Blend well. With a

pastry cutter, cut in

shortening until mixture resembles cornmeal in texture.

 

Put in an airtight container. Label and date contents. Store in a cool, dry

place. Use within

10 to 12 weeks. Makes about 13 cups of mix.

 

source: Make-A-Mix cookbook by: Karine Eliason, Nevada Howard and Madeline

Westover

 

~ PT ~

 

Time is the moving image of eternity.

~ Plato (427-347 BC)

~~~*~~~*~~~>

, " greatyoga " <greatyoga wrote:

>

> You can just make your own and put it in a big jar. I think someone

> sent arecipe for it a couple of months ago. Basically all you need is

> i tsp. baking powder to each cup of flour. Add baking soda if you are

> using something sour. Then add liquids and oils. I don't use salt

> but add that proportionately to the mix.