Master Mix makes baking from scratch a little faster, easier

Master Mix is an idea that has been around many years. When I was a teen-ager in 4-H we used a master mix for cookies and baking. Not much has changed from the original recipe, but the ingredients added to the mix to make cookies and baked items have changed drastically.

Many years ago, there were just chocolate chips. Now, in the baking aisle there are dozens of packaged chips, morsels and pieces to put in cookies and quick breads, which changes the recipes.

My suggestion is to take the Master Mix recipes for baking and cookies and just be creative and adventurous with whatever ingredients you wish to add.

Have fun while remembering days gone by with Master Mix.

Master Baking Mix

• 8 cups all-purpose flour
• 2 cups nonfat dry milk powder
• 1/3 cup baking powder
• 1/4 cup sugar
• 1 tablespoon salt
• 2 cups shortening

In a large bowl, combine the flour, milk powder, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Store in airtight container in a cool dry place or freeze for up to 6 months.

Master Baking Mix may be used to prepare the following recipes: Fruit Cobbler, Blueberry Quick Bread and Yellow Cake, among many other recipes. Yield: 14 1/2 cups.

Fruit Cobbler

• 2 *½ cups fresh or frozen unsweetened raspberries or fruit of your choice
• 1 1/4 cups water, divided
• 1 1/3 cups sugar, divided
• 4 tablespoons butter, divided
• 1 cup Master Baking Mix

Thaw and chop fruit if necessary. In a saucepan, combine the fruit, 3/4 cup water, 1 cup sugar and 2 tablespoons butter. Cook and stir over medium heat just until mixture begins to simmer and butter is melted. Remove from the heat; set aside.

In a bowl, combine baking mix and remaining sugar. Melt remaining butter.

Stir butter and remaining water into dry ingredients until smooth. Transfer to a greased 2-quart baking dish. Spoon fruit mixture over batter. Bake at 375*° for 35 minutes or until cake tests done. Serve warm. Yield: 6-8 servings.

Blueberry Quick Bread

• 3 cups Master Baking Mix
• 2/3 cup sugar
• 3/4 cup fresh or frozen unsweetened blueberries
• 1 tablespoon grated orange peel
• 1 egg
• 3/4 cup orange juice
• 1/4 cup water

In a bowl, combine baking mix, sugar, blueberries and orange peel. In another bowl, whisk egg, orange juice and water; stir into the dry ingredients. Pour into a greased 9-x5-inch loaf pan. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.

Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Yellow Cake

• 3 cups Master Baking Mix
• 1 1/4 cups sugar
• 2 eggs
• 1 cup water
• 1 teaspoon vanilla extract

In a bowl, combine baking mix and sugar. Add eggs, water and vanilla; beat on medium speed for 2 minutes. Pour into a greased 13-x9-inch baking pan. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.

The next master mix is the one to use for cookies. I have included a couple of cookie recipes to get your creative thoughts going.

Master Cookie Mix

• 4 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 cups packed brown sugar
• 2 teaspoons salt
• 2 teaspoons baking soda
• 1 1/2 cups shortening

In a large bowl, combine flour, sugars, salt and baking soda. Cut in shortening until crumbly. Store in an airtight container in a cool, dry place for up to 6 months.

Quick Peanut Butter Cookies

• 1/2 cup peanut butter
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups Master Cookie Mix

In a bowl, combine all ingredients; mix well. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Flatten slightly with a glass dipped in sugar if desired. Bake at 350 degrees for 10-12 minutes or until set and edges are lightly browned. Cool for 1-2 minutes before removing to wire racks. Yield: about 2 1/2 dozen.

Note: Reduced-fat peanut butter is not recommended for this recipe.

Cinnamon Raisin Cookies

• 2 eggs
• 1/2 teaspoons ground cinnamon
• 1/2 teaspoon almond extract
• 2 *½ cups Master Cookie Mix
• 1/2 cup raisins
• 1/2 cup chopped walnuts

In a bowl, combine eggs, cinnamon, extract and cookie mix; mix well. Stir in raisins and nuts. Drop by rounded tablespoonfuls 2 inches apart onto lightly greased baking sheets. Bake at 350 degrees for 10-12 minutes or until set and edges are lightly browned. Cool 1-2 minutes before removing to wire racks. Yield: about 2 1/2 dozen.

Banana Cookies

• 2 eggs
• 1/2 cup mashed ripe bananas
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 2 1/2 cups Master Cookie Mix
• 1/2 cup chopped pecans

In a bowl, combine the first five ingredients; mix well. Stir in the pecans. Drop by rounded tablespoonfuls 2 inches apart onto lightly greased baking sheets. Bake at 350 degrees for 10-11 minutes or until set and edges are lightly browned. Cool for 1-2 minutes before removing to wire racks.

Yield: about 3 dozen.

Almond Bars

• 1 1/2 cups Master Cookie Mix, softened
• 1 egg white
• 1/2 cup sliced almonds
• 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon

Press cookie mix into a greased 13-x9-inch baking pan. Beat egg white until foamy; brush over dough. Top with almonds. Combine sugar and cinnamon; sprinkle over top.

Bake at 350 degrees for 18-22 minutes or until lightly browned. Cool on a wire rack for 10 minutes. Cut into diamonds. Cool completely. Yield: 4 dozen.

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