If you like the practice of making large batches of Master Mixes that you can use over the course of weeks or even months, I would recommend that you take a look at Creative Homemaking’s recipe database. I can’t really personally recommend all of the recipes here, since some of them use ingredients that I just don’t care for, but the nice thing is that you can pick and choose here. There’s a lot to chose from, and you can also experiment with adjusting the ingredients!

I’m going to try the brownie mix, but I’ll substitute canola oil for the shortening

Post from: Blisstree

Whole lotta Master Mixes

The National Pork Board suggests that we think about grilling ground pork rather than always assuming that burgers must be beef. The Hearth, Patio, and Barbecue Association brings us their Master Mix recipe, and lots of intriguing variations. Not the same old burger this summer!

The Other Burger
(Courtesy of the National Pork Board)

1 pound ground pork, about 80 percent lean 1 teaspoon ground black pepper 1/4 teaspoon salt

Gently mix together ground pork and seasonings; shape into 4 burgers about 3/4-inch in thickness. Place over moderately hot coals in a kettle-style grill, lower hood and grill for 5 minutes; turn and finish grilling 4 to 5 minutes more. Burgers are ready when the internal temperature is 160 degrees F, as measured with an instant-read thermometer. Serve immediately, on sandwich buns if desired.

Variations:
Eastern Burger: To Other Burger basic mix, add 2 teaspoons soy sauce, 2 tablespoons dry sherry and 1 tablespoon grated ginger root.
Veggie Burger: To Other Burger basic mix, add 3 drops hot pepper sauce, 1 grated carrot and 3 tablespoons chopped parsley.
South of the Border Burger: To Other Burger basic mix, add 1/4 teaspoon each ground cumin, oregano, seasoned salt and crushed red chiles.
Italian Burger: To Other Burger basic mix, add one crushed garlic clove, one teaspoon crushed fennel seed and 2 teaspoons each red wine and olive oil.

Makes 4 servings.

Image: HPBA

Post from: Blisstree

Master mix for burgers…and variations

Master Mix for Cookies

1-1/4 c butter, softened
1 c sugar
1 eggs
2 T milk
1 t vanilla extract
4 c unbleached white flour
2 t baking powder
1 t salt

Cream the butter and sugar together in a large bowl. Add the eggs, milk, and vanilla and mix well. Add the salt and baking powder to creamed mixture, and mix well. Add the flour and stir until just combined. Divide dough into four 2-cup portions. Cover and refrigerate.

Post from: Blisstree

Master mix for cookies

Regular Master Mix for Baking (13 cups)

9 c unbleached white flour
1/3 c baking powder
1 T salt
1 t cream of tartar
1/4 c sugar
2 c canola oil

Healthier Master Mix (15 cups)

6 c unbleached white flour
3 c whole wheat flour
3/4 cup wheat germ
1/3 c oat bran
1-1/2 c nonfat dry milk powder
3 T salt
1 c canola oil

For either recipe, mix the dry ingredients in a food processor (in batches if necessary), and pour the oil in slowly as the blades are running. Store in covered containers in the freezer.

Use the Master Mix instead of Bisquick, or in any recipe that has a similar proportion of flour, salt, baking powder, and shortening.

Here’s a sample recipe using the mix, and a website called Cooks.com where you can find lots of recipes, including quick breads, mufins, bisquits, and breakfast foods that will work with these two variations above.  The first variation above is a version of the MM found on Cooks.com; I prefer to use oil over using shortening.
Peanut Butter Cookies

1-3/4 c Master Mix
2/3 c sugar
1 egg
1/2 c peanut butter

Stir sugar, egg and peanut butter into the Mix until well blended. Roll dough into 3 dozen small balls. Place on parchment covered baking sheet and flatten with a fork, making a criss-cross pattern. Bake at 375 for about 18 to 20 minutes.

Post from: Blisstree

Master Mix for baking

Gluten-Free Blueberry Muffins

2 c Gluten-free Master Mix
1/2 c sugar or 1/3 c honey
1/2 tsp Salt
1/3 cup water
2 large eggs
1 t vanilla
1 T lemon peel
1 c blueberries, fresh or frozen
2 T powdered sugar
2 T lemon juice

Preheat oven to 400°F. Prepare 12 muffin cups with liners or spray oil. Stir together MM, sugar (if using honey, add with liquid ingredients) and salt in large bowl. Make well in center. In a small bowl, whisk together water, eggs, vanilla extract, and lemon peel. Pour into well of flour mixture. Stir just until ingredients are moistened. Gently fold in blueberries. Batter will be very soft. Spoon batter into muffin tins. Bake for 20-25 minutes at 400, or until tops of muffins are lightly browned.

Remove from oven. Combine powdered sugar and lemon juice to form glaze. Brush or drizzle over warm muffins.

Image: MorgueFile

Post from: Blisstree

Gluten-free blueberry muffins from Master Mix

More and more specialty stores catering to this problem are cropping up, but if you don’t have one nearby, there are resources that are just a click away. Bob’s Red Mill, for example.

Gluten-free Master Mix

2-1/2 cups White Rice Flour
2 cups Brown Rice Flour
1 cup Milk Powder (Non-Fat Dry)
3 Tb Baking Powder
2 Tb Sugar
1/2 tsp Sea Salt
3/4 cup Vegetable Oil

Stir the dry ingredients together thoroughly. Add the oil and mix well with a pastry blender or fork until it is the consistency of cornmeal. Makes approximately 8 cups, and can be stored in the refrigerator in an airtight container for up to a month.

Here’s just one of the delicious recipes you can make with this Master Mix. Feel free to add other ingredients like fruits or nuts that you know are safe for your loved one. Having the Gluten-free Master Mix on hand makes this treat just as fast and convenient as using Bisquick…but a lot healthier, like all of our Master Mixes!

Gluten-free Muffins

2 cups Gluten-free Master Mix
1/3 cup honey
1 egg
1/3 cup Water

Preheat oven to 400°. Grease or line muffin tin with cups.

Make a well with mix. Add honey, egg, and water, and beat them in the well. Stir the liquids into the dry ingredients to moisten, but don’t overmix. Spoon into the muffin cups until they’re about 2/3 full. Bake 15-20 minutes. Makes 10 regular sized muffins.

Image: Stock.xchng

Post from: Blisstree

Gluten-free Master Mix for muffins, cookies, and pancakes

Spaghetti is a great way to enjoy some of your Master Mix Meatballs! And even though it’s very very easy to open up a jar or can of spaghetti sauce and simply heat it while the pasta’s boiling, it’s much nicer and tastier to make it yourself. And I can guarantee that you’ll find no reason to add high-fructose corn syrup to your sauce either… Enough said!

This is a really versatile recipe. You can make it up quickly and have a thirty minute meal, or you can make it ahead during either your once a week food preparation or during OAMC time. It freezes well for the future. One of the best variations is to put it in a crockpot and let it simmer for hours, but I usually don’t have time for that!

Spaghetti and Meatballs

1 onion, chopped
1 pepper, green or red, chopped
1-2 cloves of garlic, minced
Olive oil

32 oz crushed or diced canned tomatoes
6 oz tomato paste
water
Red burgundy (cooking burgundy is fine)
Salt

16 oz spaghetti, cooked and drained
20 (or so) meatballs
Parmesan cheese, fresh grated

In the bottom of a large heavy stockpan, saute the onions, peppers, and garlic. Add the tomatoes through the salt, adding as much burgundy and water as needed to make the consistency your family likes. Add the meatballs and let it simmer while you cook up the pasta.

This sauce can also be done in a crock pot, and allowed to simmer for a longer time. The flavors are wonderful this way!

Image: Stock.xchng

Post from: Blisstree

Spaghetti and meatballs

There are a gazillion things (at least!) that you can do with basic meatballs. If you make a large batch of them during OAMC or once a week food prep time, you’ll then have lots of different taste treats ahead of you by simply varying the sauce. Easy peasy, just the way we like it!

Basic Meatball Master Mix

3 eggs, beaten
3 c soft bread crumbs
3/4 c milk
Large onion, chopped
2-3 t salt
3 lb ground beef

Mix all the ingredients together, in order, by hand. Shape into 1 inch balls (you should be able to make about 6 dozen!). Spread them out in baking pans and cook at 375 for about 30 minutes.

For the meatballs that you plan to store, spread them out on cookie sheets and freeze until firm. Wrap them, or place them in zip-locs, label and freeze.

Image: Wikimedia Commons

Post from: Blisstree

Meatball Master Mix – a OAMC basic