In 1975 while in 8th grade I took my first cooking class. I loved that class, I loved everything about it; the rules, the cleaning, the homework, the teacher and class duties. I loved it all. I had Mrs. Romero, 6th period, 3 quarter and I got an A. A's were not easy for me to achieve and that made me love Mrs. Romero and Home-Eco Cooking class even more. I've kept my cooking notebook all these years. I always find myself going back to it for basic recipes. The pages are mostly printed from a Ditto machine and are fading so bad or have such badly stained pages you can barely read them. One recipe we were taught that seemed to be the mother of all recipes was The Master Mix. At the top of the recipe it says:
"for biscuits, griddlecakes, muffins, waffles, gingerbread, cookies and cakes"
Basically any recipe that called for Bisquick you could substitute equal amounts of the master mix and end up with the same results, but save money. It was the middle of the 70's rescission when I had this class and we were all about sitting in line for gas and saving a buck.
Before you make up this recipe you need an air tight container that hold at least 13 cups that fits in you pantry to store the mix. A Tupperware or Rubbermaid type container works great. The trick with using Master Mix in a recipe is to keep the mixing to a minimum. You'll have light biscuits and heavenly coffee cake as long as you don't over mix. Get creative and experiment and you might find you love the results of Mrs. Romero's Master Mix as much as I do.
9 cups sifted all-purpose flour
1/3 cup baking powder
1 T. salt
2 teas. cream of tartar
4 T. sugar
1 cup nonfat dry milk
2 cups shortening which does not require refrigeration
- Sift together flour, baking powder, salt, cream of tartar, sugar and dry milk 3 times.
- Cut in shorting with pastry blender or two knifes until mixture looks like coarse corn meal.
- Store in covered containers at room temperature.
Note: To measure the master mix, pile it lightly into cup and level off with spatula.