Learning the secrets of Missouri Mix for Home Baking

We have the very best volunteers at the Cape Girardeau Senior Center. Each of them goes about their volunteer duties and do each job with precision. The Center uses at least 20 volunteers each day and it certainly is a struggle to find that many each day.

Linda Tansil, a meal delivery volunteer, shared with me the "Missouri Mix for Home Baking" cookbook from the University of Missouri Extension. Missouri Mix is a baking mix, much like that which you can purchase prepared in a box, but this you make in bulk. The entire book is filled with recipes using that mix to prepare the recipes.

I have shared the Missouri Mix recipe with you, then a couple of the recipes using the mix.

Missouri Mix

9 cups sifted all-purpose flour

1/3 cup double-acting baking powder

1 cup plus 2 tablespoons nonfat milk solids

4 teaspoons salt

13/4 cups vegetable shortening or 1 1/2 cups lard

* Stir baking powder, dry milk and salt into the sifted flour. Sift all dry ingredients together until well mixed. Cut or mix fat into flour mixture until all particles of fat are thoroughly coated and mixture resembles coarse cornmeal. Yields 13 cups of Missouri Mix.

* When ready to use in recipes, do not sift Missouri Mix. Stir lightly before measuring. With a spoon, put Missouri Mix into a cup and level it with the back of a knife.

* Store Missouri Mix in a jar or airtight container. It may be stored at room temperature for up to 6 weeks if made with shortening. If made with lard, it must be kept in the refrigerator. Do not use oil in place of the shortening when making Missouri Mix.

* In addition to the traditional uses for Missouri Mix, such as biscuits, dumplings, dough for fried pies, and pancakes, there are many other recipes for Missouri Mix. A few of those are included here for you.

Peanut Butter Refrigerator Cookies

2 cups Missouri Mix

2/3 cup sugar

1 cup chunk-style peanut butter

1 egg, beaten

1 tablespoon water

* Stir sugar and peanut butter into Missouri Mix. Mix water and beaten egg and add to mix. Stir very well. Shape into a roll. Wrap in waxed paper. Put in refrigerator until needed.

* Slice about 1/4-inch thick. Place on ungreased baking pan or cookie sheet and bake in 375 degree oven for 10 to 12 minutes.

* Or, cookies may be baked right away by shaping into little balls and place on cookie sheet. Flatten with a fork. Bake as directed. Makes about 3 1/2 dozen cookies.

Basic Coffee Cake

2 cups Missouri Mix

1/3 cup sugar

1 egg

1/2 cup water

* Stir sugar into Missouri Mix. Beat egg and add to water. Add water to mix. Stir until ingredients are well mixed, about 25 strokes. Do not beat.

* Spread half of batter in greased 8x8-inch pan. Sprinkle half of the topping evenly over the batter. Spread remaining batter in the pan.

* Cover with the rest of the topping. Bake in a 375 degree oven for about 20 minutes.

Basic Cinnamon-Sugar Topping

1/2 cup sugar, brown or white or both

2 tablespoons Missouri Mix

1 teaspoon cinnamon

3 tablespoons butter or margarine

* Mix dry ingredients. Cut fat into dry ingredients with two knives.

* Use half of mixture in center of coffee cake and the rest on the top, or all may be used on the top.

Apple Topping

Add to Basic Cinnamon Sugar Topping

1 1/2 cups finely chopped peeled apple

1/2 cup raisins

* This topping can be used on top of the coffee cake or in the bottom of the pan. The cake is crustier when the apple mixture is used on top.

* When the mixture is used in the bottom of the pan the cake is quite moist. You may wish to reduce cinnamon to 1/4 teaspoon.

Peach Upside-Down Coffee Cake

Use peach juice for the liquid in basic coffee cake recipe. Decrease the sugar in the cake to 1/4 cup. Arrange 1/2 cups drained sliced peaches in the bottom of the pan.

Mix together:

1/2 cup sugar

2 tablespoons brown sugar

1/4 cup Missouri Mix

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

* Cut in 2 tablespoons butter or margarine. Sprinkle evenly over the peaches.

* Add the coffeecake batter and bake as directed. After baking, let stand in the pan 3 minutes before turning it out onto a serving plate.

Cherry Upside-Down Coffee Cake

n Use cherries instead of peaches in basic recipe. Use 5 tablespoons of sugar in the mixture to sprinkle over the fruit.

The next two recipes were given to me by a friend. I like the idea of the small individual cobblers. Great for entertaining or portion control.

*** Mini Peach Cobbler

1 cup sugar

1 cup flour

2 teaspoons baking powder

Dash of salt

3/4 cup milk

1 stick of melted butter

Brown sugar

Cinnamon

1 can diced peaches

n Preheat oven to 350 degrees. Put 1 teaspoon of melted butter into each regular size muffin tin. Combine the first 5 ingredients by hand; sugar, flour, baking powder, salt and milk.

n Put 2 tablespoons of batter into each regular size muffin tin, on top of the melted butter. Then put 1 tablespoon diced peaches on top of the batter. Sprinkle with brown sugar and then cinnamon.

n Bake the regular size muffin tins for 12 minutes. Let them cool almost completely before taking out of pan. Don't forget a dollop of vanilla ice cream.

Over the years, I have made a several chicken spaghetti recipes, and this one has risen to the top as our favorite. The nice thing about recipes such as this is you can play around with it and make it the way your family likes it. When one person does not like an ingredient, just leave it out. I also frequently use a store- purchased, herb-seasoned rotisserie chicken for convenience. Occasionally, the day before, I can find cold chickens in the case for a cheaper price.

*** Chicken Spaghetti

16 ounces dry spaghetti, cooked, or can use angel hair pasta

1 pound Velveeta Light (2%) cheese, cubed

1 whole chicken, cooked, deboned, chopped or shredded

1 family size can 98% fat free cream of mushroom soup

1 large can of Ro-Tel (do not drain)

1 (4 ounce) can mushroom stems & pieces, drained

1/2 cup milk

1 can whole kernel corn, drained

1 can sliced black olives, drained, optional

Salt and pepper to taste

Garlic salt to taste

n Cook pasta in salt water, drain. Mix all ingredients.

n Bake in large sprayed baking dish at 375 for 45 minutes covered with foil. Take cover off and bake 10 more minutes.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.