Make-A-Mix by Karine Eliason (best novels to read for beginners TXT) 📕

evenly distributed. Pour into a 12-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 10-1/2 cups BUTTERMILK PANCAKE & WAFFLE MIX.

WHOLE-GRAIN PANCAKE MIX

Grated apple makes a great addition to these pancakes.

3-1/2 cups whole-wheat flour

3-1/4 cups white flour

3/4 cup sugar

1 tablespoon baking soda

1 tablespoon salt

WHOLE-GRAIN PANCAKE MIX makes:

Whole-Grain Pancakes, page 221

Whole-Grain Waffles, page 220

In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 10-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 7-1/2 cups WHOLE-GRAIN PANCAKE MIX.

CHOCOLATE PUDDING & PIE-FILLING MIX

After you’ve used a wire whisk, you’ll wonder how you ever got along without one.

1-1/2 cups plus 2 tablespoons unsweetened cocoa powder, sifted

3-1/4 cups granulated sugar

1-1/3 cups cornstarch

1/2 teaspoon salt

CHOCOLATE PUDDING & PIE-FILLING MIX makes:

Chocolate Cream Pie, page 296

CREAMY CHOCOLATE

PUDDING

1 cup CHOCOLATE PUDDING & PIE-FILLING MIX

2-3/4 cups milk

2 tablespoons butter or margarine

1-1/2 teaspoons vanilla extract

In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 6-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 3 to 4 months. Makes about 6 cups CHOCOLATE PUDDING & PIE-FILLING MIX.

CREAMY CHOCOLATE PUDDING In a saucepan combine CHOCOLATE PUDDING & PIE-FILLING MIX and milk. Cook and stir until mixture thickens. Remove from heat, stir in butter and vanilla. Pour into 6 serving bowls. Makes 6 servings.

LEMON PIE-FILLING MIX

Tart and refreshing for a sauce or filling. One of our favorite uses is as a topping on hot gingerbread.

2-1/2 cups presweetened powdered lemonade mix

1 cup plus 2 tablespoons cornstarch

1-1/4 cups sugar, more for sweeter flavor

1 teaspoon salt

LEMON PIE-FILLING MIX makes:

Hot Lemon Sauce, page 322

Luscious Lemon Pie, page 299

In a medium bowl, combine lemonade mix, cornstarch, sugar and salt. Mix well. Put in a 1-quart airtight container. Label with date and contents. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4-1/4 cups LEMON PIE-FILLING MIX.

VANILLA PUDDING & PIE-FILLING MIX

Puddings and pies made from this cornstarch-based mix will be smoother and clearer than those made from flour-based mixes. Shake or stir mix before measuring to make recipes.

2-1/3 cups granulated sugar

1-3/4 cups cornstarch

3/4 teaspoon salt

VANILLA PUDDI NG & PIE-FILLING MIX makes:

Boston Cream Pie, page 276

Creamy Vanilla Pudding, page 324

Layered Vanilla Cream, page 325

Sour Cream & Raisin Pie, page 301

Vanilla Cream Pie, page 302

In a large bowl, combine all ingredients. Stir with a wire whisk until blended. Pour into a 4-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 4 months. Makes about 4 cups VANILLA PUDDING & PIE-FILLING MIX.

COOKIE MIX

Package this mix in a gift container and attach a cookie cutter with a bow.

8 cups all-purpose flour

2-1/2 cups granulated sugar

2 cups brown sugar, packed

4 teaspoons salt

1-1/2 teaspoons baking soda

3 cups vegetable shortening

COOKIE MIX makes:

Tropic Macaroons, page 319

Snickerdoodles, page 319

Chocolate-Chip Cookies, page 316

Banana-Coconut Delights, page 328

Peanut-Butter Cookies, page 318

In a large bowl, combine flour, granulated sugar, brown sugar, salt and baking soda until well-blended. With a pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal in texture. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 16 cups COOKIE MIX.

CRISP COATING MIX

A crunchy flavorful coating you’ll find very useful.

3 cups cornflake crumbs (about 8 cups cornflakes)

1 cup wheat germ

1/2 cup sesame seeds

4 teaspoons dried parsley leaves, crushed

1 tablespoon paprika

2 teaspoons salt

1 teaspoon dry mustard

1 teaspoon celery salt

1 teaspoon onion salt

1/2 teaspoon ground pepper

CRISP COATING MIX makes:

Chicken & Ham Foldovers, page 156

Crunchy-Crust Chicken, page 154

Crunchy Fish Bake, page 209

Baked Pork Chops, page 200

In a large bowl, combine all ingredients Stir with a wire whisk until evenly distributed. Pour into a 5-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 2 months. Makes about 4-1/2 cups CRISP COATING MIX.

GRANOLA MIX

Try it as a topping on pancakes, yogurt or ice cream—what a treat!

10 cups old-fashioned oats

1 cup wheat germ

1/2 lb. shredded coconut

2 cups raw sunflower seeds

1 cup sesame seeds

3 cups chopped almonds, pecans or walnuts

1-1/2 cups brown sugar, packed

1-1/2 cups water

3/4 cup vegetable oil

1/2 cup honey

1/2 cup molasses

1-1/2 teaspoons salt

2 teaspoons ground cinnamon

3 teaspoons vanilla extract

Raisins or other dried fruits, if desired

GRANOLA MIX makes:

Gran Muffins, page 271

Energy Bars, page 317

Preheat oven to 300F (150C). In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well.

In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until wellcoated. Spread into five 13” x 9” baking pans or cookie sheets with sides.

Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other dried fruit, if desired. Put in airtight containers. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 20 cups GRANOLA MIX.

Pour honey mixture over dry ingredients and stir to coat well.

HERBED STUFFING MIX

Keep this handy on the shelf for meat or poultry stuffing or tossed salad croutons!

30 slices firm-textured bread, cut in 1/2-inch cubes

2/3 cup cooking oil

3 tablespoons instant minced onion

3 tablespoons dried parsley flakes

2 teaspoons garlic salt

3/4 teaspoon ground sage

1/2 teaspoon seasoned pepper

HERBED STUFFING MIX makes:

Chicken Oahu, page 160

Supper Stuffing, page 125

Chicken Strata, page 163

Zucchini Casserole, page 120

Scallop Casserole, page 194

Sausage-Cheese Breakfast Strata, page 224

Preheat oven to 300F (150C).