Thread: All Purpose Mix
03-27-2007, 01:34 PM #1
- Join Date
- Mar 2007
All Purpose Mix
All Purpose Mix
10 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 tablespoons baking powder
1-3/4 cups powdered milk
3 teaspoons cream of tartar
2-1/2 cups vegetable shortening
In a large bowl, sift together all dry ingredients. Blend well. With
butter knives or a pastry blender, cut in the shortening until evenly
distributed. Mixture will be rough in texture. Put into an airtight
container or large zip baggies. Label. Store in a cool, dry place.
Use within 10 - 12 weeks if storing unrefrigerated, or within 3-6 months
when storing in refrigerator. Makes about 14 cups of ALL PURPOSE MIX.
(Exception: When using powdered shortening, mix may be stored for up to one
Variation: Use 5 cups all-purpose flour and 5 cups whole- wheat flour
instead of 10 cups all-purpose flour. Increase baking powder to 4
Note: If you are using ALL PURPOSE MIX at high altitudes, add ? cup flour
when making mix.
You can use ALL PURPOSE MIX with any recipe you may already have for
'Bisquick', as well as in the following recipe and many more!
(For a main dish or dessert, depending on filling.)
Vegetable Oil for frying
1 cup milk or water
4 cups ALL PURPOSE MIX
Preheat 1 inch of oil to 350 degrees F in an electric frying pan. Combine
ALL PURPOSE MIX and milk or water in a medium bowl. Stir to blend. Knead on
a lightly floured surface until dough is smooth. Roll dough as for pie
crust. Cut into circles with a large drinking glass (about 4 inches in
diameter). Place 1 to 2 Tablespoons of filling in center of each circle.
Fold dough over and press the edges firmly together with floured fingers.
Fry in hot oil about 2 minutes on each side, until golden brown. Makes 20 -
24 turnover pies.
*Applesauce: Fill with thick, flavored applesauce.
*Fresh Fruit: Fill with fresh, cut-up, sweetened fruit such as strawberries,
peaches, apricots or raspberries.
*Canned Pie Fillings: Fill with any fruit pie filling such as cherry,
blueberry and lemon.
*Dried Fruit: Fill with cooked dried apricots, peaches or apples with 3
tablespoons sugar and 2 teaspoons cornstarch, cooked together until
thickened, then cooled.
*Pineapple: Fill with mixture of 2/3 cup drained crushed pineapple, 4
teaspoons sugar and 2 teaspoons cornstarch, cooked together until thickened,
*Mincemeat: Fill with mixture of equal parts mincemeat and thick applesauce.
(After dessert pies are cooled, drizzle them with a simple glaze (frosting)
for a special treat, or serve them with ice cream while they are hot!)
Main Dish Fillings
*Chili: Fill with thick homemade or canned chili
*Chicken or Tuna: Fill with mixture of 1 cup minced, cooked chicken or tuna,
1 Tablespoon chopped pimento or parsley and 1/4 cup chicken gravy or cream
of chicken soup.
(I like to fill them with a mixture of browned lean ground beef, chopped
onions, sliced black olives and seasonings to taste. Then I serve them with
the following sauce and shredded cheddar, Co-Jack or Monterey Jack cheese.
CREAMY ENCHILADA SAUCE
1 can Tomato soup
? cup Margarine
? cup Flour
1 Tbsp. Chili Powder
2 cans Water
Melt margarine in small saucepan over medium heat. Thicken with flour. Add
soup, water and Chili Powder and cook over med-high heat until thick. Serve
over Filled Pies, Frozen Burritos or any thing you like!)~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
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