The Master Mix

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.

Ingredients -

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

Method

1. Sift together flour, baking powder, salt, cream of tartar, sugar and dry milk 3 times.
2. Cut in shorting with pastry blender or two knifes until mixture looks like coarse corn meal.
3. Store in covered containers at room temperature.

Note: To measure the master mix, pile it lightly into cup and level off with spatula.

Cabo Cookies

These cookies are perfect as desert after a good street taco. They taste like summer in the sun and feet in the sand. They're light and chewy, with just the right mix of sweet and tart. They're a good break from the basic's, nice and simple yet, fancy enough to serve at a gathering.

Ingredients ~

1 cup margarin (I'm on a lowering cholesterol kick right now)

1/2 cup coconut butter, soften but not melted (obviously I'm not on that big of a kick)

1/2 cup shortening

3 cups granulated sugar

2 eggs

1 tsp pure vanilla extract

zest of 3 medium to small limes, finely minced (key limes are too small)

juice of 3 medium to small limes (equals about 1/4 cup plus 2 tablespoons)

1 cup sweetened flaked coconut, finely chopped in a food processor (it's the normal kind from the normal store, nothing fancy)

5 1/2 cups flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 batch of Creamy Lime Frosting (recipe below)

Preheat oven to 350, line baking sheet with parchment paper, a baking liner or lightly spray with vegetable oil cooking spray.
Using the cookie paddles and large bowl of mixer, combine margarin, coconut butter, shortening, and sugar till light a fluffy; add eggs and vanilla, and mix well; add lime zest, lime juice and, minced coconut. Combined flour, baking soda, baking powder, and salt; scrapping the sides of the bowl as you mix. Dough should be light but easy to spoon out. 

The coconut absorbs a bit of the lime juice and is yummy, go ahead and sneak a taste. Do you taste the hint of lime in each little bite of coconut? Now have some self-control and bake up the rest of the dough, you've got to have something to put the wonderful frosting on.

Using a cookie scoop, place balls of dough about 2 inches apart on prepared baking sheet. If you don't have a cookie scoop a spoon works just fine. My cookie scoop is a #40 which is equal to about 1 1/2 Tbls. The number of cookies you make will depend on the size of your scoop, but you knew that already. Bake for 8 to 10 minutes, depending on your oven. Once baked remove from oven and leave on baking sheet for 2 minutes before moving to a opened up brown paper bag or paper towels to cool. Don't use a cooling rack, these are too delicate of cookies. Once completely cool top with Creamy Lime Frosting, recipe below.

Creamy Lime Frosting

Ingredients ~
1/4 cup soften butter
2 tablespoons coconut butter, soften not melted
1 lb powered sugar, sifted
zest and juice of 1 lime
1/8 teaspoon of salt (a good pinch)
about 3 tablespoons of whipping cream ( the amount of cream you use will depend on the amount of juice from your lime

Mix together butter and coconut butter; add powdered sugar, lime zest and juice; scraping bowl as you mix. Add salt and whipping cream to sugar mixture. Continue mixing until frosting is well combine and smooth.  Enjoy on Cabo Cookies or a moist lime cupcake.

Mississippi Mud Brownies

These gooey, chewy brownies were introduced to us by Grandma Judy. If only they were calorie free, they would be perfect. The only complaint I've ever had about them is that I don't make them more often. There are three main ingredients, brownies, marshmallows and chocolate frosting. Play with the amounts until you get them the way you like. You may like a thick brownie or extra marshmallows. I have made these with regular marshmallows and marshmallow whip, homemade frosting and store bought, it all depends on what's in the cupboard when the mood grabs you. Get as fancy or as simple as your budget and time permits, no matter, they are always a big hit.

Ingredients ~
basic brownie recipe, or any brownie mix
10 oz bag of mini marshmallows
2 cups chocolate frosting, homemade or brand, it's up to you

Preheat oven to 350 and grease a 15x11 jellyroll pan. A 9x13 baking pan can be use, but the brownies will be thicker. If you only have a basic half sheet baking pan then you''ll need to double the brownie recipe, but don't worry about doubling the other ingredients, you should still have enough. Don't worry about having too many, there is no such thing. Mix up brownies following the recipe or box instructions. Pour brownie batter in a jellyroll baking pan and bake at 350 for as long as instructed in recipe, minus 5 minutes. Did you get that? Bake them for 5 minutes less that the recipe instructs. Cover brownies with marshmallows and remember that marshmallows puff as the cook, so don't over pack them onto the brownies or you will have a mess in your oven. Cook for 5 more minutes or until marshmallows are puffy and just starting to golden. remove from oven. While the brownies are still slightly warm top with frosting, making sure to cover every bit. Don't frost too soon or the frosting will all melt. If you forget and frost after they are completely cool you will be OK, but your mud won't be quiet as muddy. I suggest using a pizza knife to cut them with and dipping it in warm water before starting to cut. If your frosting just peels off you waited too long to frost.

Peanut Butter Cookies

There are so many recipes for peanut butter cookies out there, but this is one I keep going back to.

 I usually add chocolate chips because that's how my family likes them, but we like chocolate on almost everything, so the choice is yours. Just before baking peanut butter cookies the tradition is to use a fork dipped in granulated sugar. I like to get creative and use things with fun textures, a glass with a fancy cut bottom, or a meat mallet. You can also use an old fashion cookie press. Not the kind you use like a cookie gun; these are made from wood or glass and you hand press them on the dough before you put it in the oven. The brand or type of peanut butter can make a difference in the moisture and texture of your cookie. Some bands are higher in sugar and so the dough is a moister dough. The less sugar in the brand usually means the more milk you will need to add. If you are using natural or the kind you grind yourself at the store, I recommend adding all the milk. Whether or not you use butter or margarine also makes a difference in the moisture of the dough. Margarine has water in it, making a moist dough; butter is tastier but no added water. It's all in your taste, health and what's in the frig. Your dough should be moist but not gooey wet, but too dry and you have a crumbly mess. The kitchen is one big chemistry lab and you just have to experiment with things a little. Funny how I completely failed at chem, but I do okay in the kitchen.



1 cup butter at room temp or margarine
1 1/2 cups peanut butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tsp vanilla
3 1/2 cups flour
1 1/2 baking soda
3 Tbs milk, as needed
chocolate chips to taste - optional
about 1/4 cup sugar for pressing

Preheat oven to 375F. Mix butter and peanut butter; add brown and granulated sugar. Mix until well blended, smooth and fluffy. Add eggs one at a time, mixing after each egg; add in vanilla. Combined the dry ingredients and add to the butter mixture. Depending on the dryness of your dough add in the milk one tablespoon at a time. The dough should be moist, but not so moist you can't handle it. Fold in chocolate chips if desired. Shape dough into balls using a heaping tablespoon of dough and place on greased cookie sheet. Useing a fork or cookie press or whatever cool thing you want to try, dip that cool gaget in the sugar for pressing and press each cookie ball. Bake cookies in preheated 375F oven for 9 minutes, until just golden.  Once baked remove cookies from baking sheet to a opened brown paper bag to cool. Once cooled cookies should be stored in an air tight container.

Chewy Oatmeal Cookies

Made with chocolate chips and dried cherries

These yummy, chewy cookies are one of my favorites. I add different things to the recipe depending on my mood and the time of year. Some of my favorite add ins are raisins, chocolate chips, coconut, granola, dried fruit or a mix of things. I've used a mix from the Winnco bulk section, I think it was called Thanksgiving  or Harvest granola with white and butterscotch chips, craisins, candied walnuts and chopped dried apples. I broke the walnut halves into smaller pieces and it worked great. I think my favorite add in is dried cherries and chocolate chips.

Thanksgiving mix from Winnco

 

 For measuring purposes, I used raisins in this recipe.   

1 cup butter at room temp or margarine

1 cup shortening

2 cups dark brown sugar

1 cup canister sugar

4 eggs at room temp

2 Tbs Vanilla

3 cups instant rolled oatmeal (regular can be used)

4 cups flour

2 tsp baking soda

2 tsp salt

2 tsp cinnamon

1 cup shredded coconut (optional)

2 cups raisins (optional- you can substitute the raisins for chocolate chips chopped fried fruit, chopped nuts or a combinations of all, be creative.)

Preheat oven to 375degrees. Prepare greased cookie sheets. In a large bowl, mix butter and shortening till smooth. Slowly add in both the brown and canister sugars to the butter mixture; add eggs one at a time, mixing after each egg; add vanilla. Be sure to scrape the sides of the bowl after each addition; mix until until blended and smooth. Sift together flour, baking soda, salt and cinnamon and add to butter and sugar mixture.

Fold in raisins. Drop by tablespoon to greased cookie sheet and bake for 9 minutes or just until golden and no longer looks wet. Remove from cookie sheet to cooling rack, paper bag or paper towel until cool enough to eat then hide them so you don't eat them all at once. Store in an air tight container. Makes about 6 dozen.

Made with Thanksgiving mix and picture taken with bad lighting

Chocolate Revel Bars

I can only make these cookies if I know I am going to have help eating them or I will eat the whole batch. I Love these cookies! They are gooey, chewy, bits of cookie heaven to me.

3 cups quick roll oats

2½ cups flour
1 tsp baking soda
1½ tsp salt, divided
1 cup butter or margarine at room temperature
2 cups packed brown sugar
2 eggs
4 tsp vanilla, divided
1 14oz can (1⅓cup) sweetened condensed milk
1½ cups semisweet chocolate chips
2 Tbsp butter or margarine
½ cups walnuts or pecans (optional)

Preheat oven at 350. Combine oats flour, soda and 1 tsp salt. In a separate bowl, beat 1 cup butter for 30 seconds, add brown sugar and beat until fluffy. Add eggs and 2 tsp vanilla; beat well. Gradually stir dry ingredients into mixture, stir until well blended.

In a saucepan heat together sweetened condensed milk, chocolate chips, 2 Tbsp butter and ½tsp salt over low heat stir until smooth. Remove from heat, stir in nuts and remaining 2 tsp vanilla.

Pat ⅔ of the oatmeal mixture in the bottom of an ungreased 15x10x1 inch backing pan. Spread chocolate mixture over oatmeal dough. Dot with remaining oatmeal mixture. Bake at 350 for 25 to 30 minutes. Cool before cutting into 1 by 2 inch rectangles.

Soft Sugar Cookies

1 cup soft butter or margarine
2 cup sugar
2 eggs
1 cup dairy sour cream
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
4 tsp baking powder
5 1/2 cups flour

Cream together butter, sugar; add eggs and beat well; add sour cream and vanilla. Sift together dry ingredients and add to the creamed mixture. Cover dough and refrigerate for about an hour. Roll out dough on floured surface, or between plastic wrap, to 1/2 inch thickness. Cut with cookie cutters. Place on greased cookie sheets. Bake at 350 degrees for 14 to 17 minutes or until lightly brown, Do Not over bake or roll to thin.
Use Butter Cream Frosting to decorate.

Cocoa Chocolate Chip Mint Cookies

Obviously, I did not invent this recipe... But the Christmas is around the corner and I thought it should be posted. I copied it nearly verbatim out of the cookbook my mother put together for me when Tyler and I were married. Maybe she can add some insight concerning the two different cooking temperatures.

INGREDIENTS:

• 1 2/3 C Granulated Sugar
• 1 1/4 C Packed Brown Sugar
• 1 1/2 C Margarine
• 4 Eggs
• 1 tsp Vanilla
• 1 tsp Mint or Peppermint Extract
• 3 1/2 C Flour
• 1 tsp Baking Soda
• 3/4 C Cocoa
• 2 C Semisweet Chocolate Chips

Mix Sugars and Margarine together until blended well. Add the Eggs, Vanilla and Mint. Mix well. Add the Flour, Baking Soda, Salt and Cocoa. Mix Well. Stir in Chocolate Chips. Drop spoonfuls onto greased cookie sheet, 2 in apart. Bake at 375* or 350* for 10-12 minutes.

Mudslide Cookies

Mudslide cookies get their name because the dough is very soft, almost like cake dough, very gooey and messy. They are yum-yum-yum!

Makes 24 large cookies

Flourless cooking spray for greasing

3/4 cup flour

1 Tbsp baking powder

1/8 tsp salt

1 Tbsp powder instant Postum (or coffee)*

1 Tbsp boiling water

1 tsp vanilla extract

7 oz unsweetened chocolate, coarsely chopped

6 oz bittersweet chocolate, coarsely chopped

8 Tbsp (1 stick) unsalted butter

7 large eggs

2 3/4 cup sugar

2 cups chopped walnuts

1 1/2 cups bittersweet chocolate chips

Preheat the oven to 350 F. Lightly spray cookie sheets with cooking spray or line with parchment paper.

Sift the flour, baking powder and salt into a bowl and set aside.

Combine the Postum and boiling water to make a paste. Blend in the vanilla extract, set aside.

Melt the chopped unsweetened chocolate, chopped bittersweet chocolate, and the butter in a double boiler over low heat or in a bowl in the microwave in 15-to 20- second intervals. Gently stir to blend.

In a stand mixer fitted with the whisk attachment, beat together the eggs, sugar, and Postum* paste mixture on high speed until light in texture and thick, 6-8 minutes. Add the chocolate mixture with the machine running on medium speed. On low speed, mix in the dry ingredients until just blended. Mix in the walnuts and chocolate chips until blended. Scrape down the bowl as needed during mixing to blend evenly.

Using a 1/4-cup measure as a scoop, fill it with dough, level it, and drop the dough onto a prepared cookie sheet, leaving 3-4 inches between the cookies.

Bake the cookies until they are cracked on top but still slightly moist, rotating the pans as necessary to bake the cookies evenly, 14 minutes. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire racks to cool completely.

*In the original recipe instant coffee was used, but I don't drink coffee, so I don't have it around the house. I have used instant Postum instead of coffee in the past and it worked perfect for this recipe, the hard part is that it is no longer available; I think I bought the last jar available. I found a sight that also recommended Teeccino Caffeine-free herbal coffee, which is basically the same as Postum and it is still in stores! I am going to try cocoa power and see how that works.

7 Layer Cookies

I have loved this recipe since I first made it in 1975 when I was in the 8th grade (Now do the math and you can guess my age). It has always been a part of our families Christmas cookie list.

1/2 C margarine
2 C graham cracker crumbs
1 C shredded coconut
1 12 oz pkg semisweet chocolate chips
1 11 oz pkg butterscotch chips
1/2 cup chopper nuts
1 15oz can sweeten condensed milk

Melt butter and place in a 9x13 baking pan, add graham cracker crumbs, mix and spread evenly; sprinkle over this in layers, the coconut, chocolate chips, butterscotch chips and nuts. Drizzle sweeten condensed milk over the top of all of this. Bake at 350 for 30 mins. Cut into 1 inch squares after cool.

Cope's Chocolate Chip Cookies

I start the blog with this recipe because this is probable the first thing I learned to make and one of my family's favorite. When family or friends gather, chances are good this will be there. This is the mother of all good cookies!

Preheat oven to 375, lightly grease cookie sheet
In a large mixing bowl add
1 C MARGARINE or butter (only if you're out of margarine)
1 C shorting
1 1/2 C packed brown sugar
1 1/2 C granulated sugar
Mix until smooth and fluffy, but not too long, scraping the sides of the bowl.
Add 4 eggs, one at a time
2 Tb vanilla
Mix well, then add
5 C flour
2 tsp baking soda
2 tsp salt
Mix well, scrape the sides of the bowl then fold in
2 to 3 cups of chocolate chips
drop by large Tablespoon onto lightly greased cookie sheet about 2 inches apart. Bake for 8 to 10 minutes.

A MUST - Cool cookies on an opened up brown paper bag. Not only is it recycling, but the brown paper bag absorbs the grease from the cookies, bringing the calorie count down, I'm sure. Most cookies are better when cooled on a brown paper bag. You will love it and the world will thank you!
Makes 4 to 9 dozen, depending on the size of the cookie.

You can exchange 3 cups of flour for 3 cups of oatmeal and 2 tsp of cinnamon and add raisins to the mix also. Whether you leave out the chocolate chips for the raisins is up to you.