My Master Mix (13-Cup Batch)
"This is Purdue's Master Mix, enriched with whole dried milk. Ive posted the large batch as well, but not all households are as big (or hungry) as mine. Substitute whole wheat (pastry) flour for up to half of the all-purpose flour, if desired. To use the large batch recipe, see recipe #360070"
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
13 cups
ingredients
- 9 cups all-purpose flour
- 1 cup dry milk
- 1⁄3 cup baking powder
- 1 tablespoon salt
- 1 teaspoon cream of tartar
- 1⁄4 cup sugar
- 2 cups vegetable shortening
directions
- Measure all ingredients accurately.
- Stir the flour, dry milk, salt,baking powder, cream of tartar and sugar together until well blended.
- Cut in the shortening with a pastry blender or rub with your hands until it is evenly distributed and the mixture resembles coarse meal.
- Store this mix in an air tight container such as glass jars, or in plastic or metal containers.
- Be careful not to pack the mix. Tighten the lids and store at room temperature in a dark place.
- Label and date the container. This mix keeps 4 weeks at room temperatures.
- Freeze for longer storage - up to a year.
- For recipes using this mix, please see my other My Master Mix recipes.
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RECIPE SUBMITTED BY
Lise in Indiana
Otterbein, IN
<p>I've been a farm wife for more than 30 years, driving tractors and semi-trucks, and raising corn, soybeans, beef cows, and 4 daughters. We are going against big farm trends and diversifying (rather than specializing), adding laying hens, honey bees and milk goats to our farm. I have too many interests, but especially love artistic pursuits, such as pottery, painting, music, gardening,and creative cooking.</p>
