Baking powder generally starts to work when it is combined with liquid, but its impact on a product is increased when the product is heated. Double-action baking powder is preferred for its availability and consistency. Do not use baking powder that is older than the expiration date on the bottom of the can. If it is, discard it and buy fresh.
Baking soda alone has no leavening properties, but when used in combination with acidic ingredients such as sour milk, buttermilk or molasses, it produces a tender crumb texture.
Sugar—Sugars contribute sweetness and tenderness to foods. In breads, sugar aids in producing a golden-brown crust. Small pinches of sugar added to certain vegetables increase their flavor. Granulated sugar is usually used in our recipes. Use powdered sugar, brown sugar, honey and molasses only when specified. They are not interchangeable with granulated sugar.
Spices—Sometimes the difference between an outstanding and a mediocre dish is the seasoning. Our recipes allow you to use a wide variety of herbs, seasonings and spices. For best results, use recently purchased, high-quality spices, because spices lose their flavor in a short time. When fresh spices and herbs are available, they are preferred to dried spices and herbs, but the amounts should be increased three to four times.
Vegetables, Meats and Poultry—Use care in preparing vegetables, meats and poultry for storage. It is essential to use fresh, clean, top-quality ingredients. Follow directions carefully for preparing and storing frozen mixes.
Instant Nonfat Dry Milk—With milk solids added to a dry mix, you have the option of adding water to the recipe instead of milk. Adding milk gives extra enrichment and nutrition. Dried buttermilk powder can be used in some dry mixes, too.
TIPS FOR LOWERING FAT
In baked items substitute 2 egg whites for each whole egg.
Use egg substitute instead of egg.
Use skim milk in recipes calling for milk.
Use nonfat or lowfat plain yogurt to replace some or all of oil in recipes.
Use applesauce instead of oil in some baked breads or cakes.
Use water or lowfat broth instead of oil for sautéing.
Use vegetable cooking sprays instead of oil to brown meats and vegetables.
Use lowfat or fat-free mayonnaise, sour cream and salad dressings.
Substitute lowfat, plain yogurt for sour cream.
Use more spices and herbs instead of butter and salt to flavor foods.
Cut back on shortening and oil in breads. Usually you can get by with less without sacrificing quality.
Use ground turkey or chicken instead of ground beef, but be sure to check the fat content. If it is ground with the skin on, that will make it almost as fat as beef. If you are unsure, have the butcher grind it for you without the skin. Fresh ground turkey or chicken must be used within 2 days of purchase or frozen for later use.
Use leaner cuts of beef or pork.
After browning ground beef, drain it in a colander and rinse it with hot water.
Use lowfat or part-skim milk cheese in place of higher-fat cheese.
Buy lowfat or fat-free versions of such foods as chicken or beef broth, refried beans, sauces, etc.
Read labels carefully. Often foods tagged as lite or healthy are not really lowfat. According to experts, for a food to be considered lowfat, it should get 30% or less of its calories from fat.
EQUIPMENT & PROCEDURES
Cooking with Make-a-Mix recipes is very similar to the way you cook now. You probably already have all the equipment you need for measuring, mixing and storing the ingredients. You will spend a little extra time preparing your mixes, but you’ll save much more time in the final preparation of recipes. Make up several mixes at a time. Because you’re working mainly with dry ingredients, the clean-up will be minimal. In a short time, you can fill your shelves with an abundance of mixes that will make cooking more enjoyable for weeks to come.
Measuring—Accuracy in measuring ingredients is necessary to ensure satisfactory results in your cooking. You should have:set of dry measuring cups
liquid measuring cup with pouring spout
set of measuring spoons
straight-edged spatula
rubber scraper
Dry ingredients should be measured in a cup with a flush rim for leveling. Lightly spoon ingredients into a cup and level with a straight-edged spatula.
Liquid ingredients require a transparent measuring cup with markings and a pouring spout. Measure liquid ingredients at eye level.
Moist ingredients such as brown sugar, soft breadcrumbs, grated cheese, coconut and raisins should be firmly packed so they hold the shape of the cup when turned out.
Solid ingredients such as shortening should be pressed firmly into the measuring cup or spoon so no air pockets remain. Level with a straight-edged spatula. Use a rubber scraper to get all the shortening out of the measure.
Mixing—A real convenience in preparing mixes is a heavy-duty mixer. A small electric mixer or pastry blender will produce the same results but will require more effort. If you do not have a pastry blender, use 2 knives to distribute dry ingredients and fats evenly.
You will definitely need an extra-large mixing bowl. If you do not have a bowl large enough to hold about 35 cups (9 quarts) of mix, a round-bottom dishpan is an alternative.
For dry mixes, stir all ingredients together until evenly distributed.
For semi-dry mixes, evenly distribute the dry ingredients, then cut in shortening, butter or margarine until the mixture resembles cornmeal in texture.
Storing—For maximum freshness, store dry mixes in airtight containers in a cool, dry and dark place. For freezer storage use containers allowing at least 1/2-inch expansion. Lightweight plastic bags and cottage-cheese cartons are not suitable for freezer use. Frozen mixes should be thawed in the refrigerator or microwave oven, and used immediately after thawing.
Consider two methods of storing dry mixes. Large-Canister Storage lets you store your mixes in one or several large containers. This is especially useful for QUICK MIX, HOT ROLL MIX and other mixes that make a large number of recipes using different amounts. You can use large coffee cans lined with heavy plastic bags, large screw-top jars or airtight plastic containers or canisters.
Premeasured Storage keeps just the amount you’ll use in a specific recipe, so you won’t have to measure it later. This is a good way to store meat mixes, seasoning mixes, SNACK CAKE MIX, MUFFIN MIX and any other mix that uses the same amount of mix in each recipe. Use plastic containers such as margarine tubs, drink-mix cans or any metal can with a lid, glass jars or heavy-duty-foil packets.
Labeling—Before you place a mix on the shelf or in the freezer, make sure it is properly labeled. Resist the urge to store a mix, then label it later, because later the mixes may all look alike! On each container, write the name of the mix and the date by which it should be used. In most instances the mixes can be stored longer than the specified time, but at the risk of loss in flavor and nutrients. You may also want to write down the amount of mix in each container, particularly if you have divided the mix into premeasured amounts.
1. Airtight canisters, jars and cans are useful for storing mixes. Freezer containers should allow for expansion of frozen mixes.
2. On each mix container write the name and date by when mix should be used. Also record the amount of mix and recipe page number.
Dry & Semi-dry Mixes
BREADMAKER MIX
This mix can also be made by substituting whole-wheat flour for half of the white flour.
13 cups bread flour
2 tablespoons salt
1/2 cup sugar
1/2 cup instant nonfat dry milk
TO MAKE SMALL LOAF
1-1/2 teaspoons active dry yeast
2-1/4 cups BREADMAKER MIX
1 tablespoon butter or vegetable oil
3/4 cup warm water
TO MAKE LARGE LOAF
2 teaspoons active dry yeast
3-1/2 cups BREADMAKER MIX
1-1/2 tablespoons butter or vegetable oil
1-1/4 cups warm water
Mix and bake on LIGHT setting per breadmaker instructions.
Combine all ingredients in a large bowl. Stir together to distribute evenly. Label and package in six (2-1/4-cup) containers, if using a 1-pound-loaf breadmaker, or in four (3-1/3-cup) containers for larger capacity bread makers. Store in a cool, dry place. Use within 6 months. Makes about 14 cups BREADMAKER MIX.
Variations
Cinnamon Raisin—To the basic recipe add 1/2 cup raisins and 1-1/2 teaspoons ground cinnamon. Glaze with powdered-sugar glaze, if desired, while still warm.
French Bread—Eliminate the butter or vegetable oil.
Sweet Bread—Add 1 tablespoon of sugar with dry ingredients. Break 1 egg into measuring cup, fill cup with water to amount called for in recipe.
Herb Bread—Add 1-1/2 teaspoons dry herbs (rosemary, basil, dill, etc.)
BROWNIE MIX
This has become a “best of all” recipe by the Ricks family. And as we demonstrate throughout the country, many others share that opinion.
6 cups all-purpose flour 4 teaspoons baking powder 4 teaspoons salt 8 cups sugar 1 (8-oz.) can unsweetened cocoa powder
BROWNIE MIX makes:
Chewy Chocolate Cookies, page 316
Our Best Brownies, page 314
Texas Sheet Cake, page 291
Brownie Alaska, page 315
Mississippi Mud, page 286
In a large bowl, combine flour, baking powder, salt, sugar and cocoa. Stir with a wire whisk until evenly distributed. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 15 cups BROWNIE MIX.
CORN BREAD MIX
Corn bread baked in glass, castiron or a dark-metal pan develops a golden-brown crust.
4 cups all-purpose flour
4 cups yellow cornmeal
2 cups instant nonfat milk powder or dry buttermilk powder
2/3 cup granulated sugar
4 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
CORN BREAD MIX makes:
Corn Dogs, page 206
CORN BREAD
1 egg, beaten
1/2 cup water
2 tablespoons butter, melted
1-1/4 cups CORN BREAD MIX
In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 10-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 10 cups CORN BREAD MIX.
CORN BREAD
Preheat oven to 425F (220 C). Butter a 5” x 3” loaf pan. In a bowl beat together, egg, water and butter. Stir in CORN BREAD MIX until moistened. Batter will be lumpy. Pour into prepared pan. Bake 20 to 25 minutes. Makes 1 loaf.
GRAHAM-CRACKER-CRUST MIX
With this mix, you’ll crumb enough crackers for six crusts.
1 (2-lb.) box graham crackers
1 cup granulated sugar
2 teaspoons ground cinnamon
GRAHAM-CRACKER-CRUST MIX makes:
Chocolate-Peppermint Supreme, page 326
Orange-Light Dessert, page 323 Our Favorite Cheesecake, page 320
Banana-Split Cake, page 275 Lemonade Ice Cream Dessert, page 327
GRAHAM-CRACKER CRUST
1-1/2 cups GRAHAM-CRACKER-CRUST MIX, above
1/3 cup melted butter or margarine
Process 6 or 7 crackers in blender or food processor fitted with the metal blade to make fine crumbs. Pour crumbs into a large bowl. Repeat with remaining crackers. Or use a rolling pin to crush crackers between 2 sheets of waxed paper or in a plastic bag. Stir in sugar and cinnamon. Pour into a 10-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 9 cups GRAHAM-CRACKER-CRUST MIX.
GRAHAM-CRACKER CRUST
To make crust for 9-inch pie plate, springform pan or baking dish: Combine GRAHAM-CRACKER-CRUST MIX with melted butter or margarine. Press mixture over bottom and sides of pie plate or springform pan. Refrigerate 45 minutes before filling. If baking crust, preheat oven to 375F (190C). Bake 6 to 8 minutes in preheated oven; cool completely before adding filling. Fill as desired. Makes one 8- or 9-inch crust.
HOT ROLL MIX
Fix this ahead and you’re ready to roll!
5 lb. (20 cups) all-purpose flour
1-1/4 cups sugar
4 teaspoons salt
1 cup instant nonfat dry milk
HOT ROLL MIX makes:
Swedish Cinnamon Twists, page 216
Tatonuts, page 266
Cinnamon Rolls, page 213
Cream-Cheese Swirls, page 257
Butterscotch Butter Balls, page 212
Pluckit, page 215
Mary’s Honey-Walnut Swirl, page 234
French Bread, page 230
Pan Rolls, page 262
Orange Butterflake Rolls, page 261
Crescent Rolls, page 258
Savory Tomato-Rosemary Bread, page 232
Bread Basket Bowls, page 244
Combine all ingredients in large bowl. Stir together to distribute evenly. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6 to 8 months. Makes about 22 cups HOT ROLL MIX.
Homemade White Bread, page 231
Big Soft Pretzels, page 92
Hamburger Buns, page 260
Pizza Crust, page 267
Squash Rolls, page 263
Bagels, page 264
English Muffins, page 259
Variation
Use 9 cups whole-wheat flour and 8 cups all-purpose flour instead of 20 cups all-purpose flour. Decrease sugar to 1 cup.
We prefer to refrigerate this mix if we are not going to use it immediately.
WHOLE-WHEAT HOT-ROLL MIX
Get extra fiber with this mix.
9 cups whole-wheat flour
8 cups unbleached or all-purpose flour
1 cup instant nonfat milk powder
4 teaspoons salt
1 cup packed brown sugar or 1 cup granulated sugar
WHOLE-WHEAT HOT-ROLL MIX makes:
Swedish Rye Bread, page 233 Country French Bread, page 247
Whole-Wheat Cinnamon Rolls, page 214
In a large bowl, combine whole-wheat flour, unbleached or all-purpose flour, milk powder and salt. Stir with a wire whisk until evenly distributed. Press brown sugar through a coarse sieve to remove any lumps. Stir brown sugar or granulated sugar into flour mixture. Pour into an 18-cup container with a tight-fitting lid. Attach lid. Label container with date and contents. Store in a cool, dry place and use within a week, in a refrigerator 10 to 12 weeks or in a freezer up to 6 months. Makes about 18 cups WHOLE-WHEAT HOT-ROLL MIX.
MUFFIN MIX
One of our favorite mixes. There is no end to the variety of tempting muffins you can make from this one mix. See our Lowfat Tips section, page 9 for ways to make these nearly fat-free.
8 cups all-purpose flour
3 cups sugar
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
MUFFIN MIX makes:
Melt-in-Your-Mouth Muffins with variations, page 250
Molasses Bran Muffins, page 251
Apple Muffins, page 271
Lemon-Poppy Seed Muffins, page 249
Cranberry Cakes with Butter Sauce, page 281
Zucchini Muffins, page 253
Make-A-Mix Page 2