Did I ever tell you that I collect cookbooks? I really love to cook, and I really love to read, and I actually really love to read recipes. My poor family rarely eats the same thing twice for that reason. In my kitchen I have a floor to ceiling bookshelf that is filled with cookbooks, and I have run out of room. But, to be honest, I can't stop buying cookbooks. I love them that much.
In my new frugal lifestyle, I've started going through my cookbooks looking for ways to save money. I have two wonderful cookbooks, Make-A-Mix Cookery and More Make-A-Mix Cookery (circa 1978 & 1980, respectively) that really answer that money saving question.
In today's world we rely on convenience foods so much, even though most of us recognize that they really aren't that healthy for us. With all the added preservatives we are preserving our own bodies. Eugenia Bone, in her book
Well-Preserved, states, "A serious canner friend of mine told a story about a mortician in her town. He said in the past morticians used to have to get a body into the earth real quick, but nowadays a human body will hold for two weeks due to all the commercial preservation he's eaten." Ummm....gross!
Anyway, I wanted to share a mix with you. This is the master mix Quick Mix. Use it as a substitute for any Bisquick recipe.
Quick Mix (makes about 13 cups)
- 8 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp salt
- 2 tsps cream of tartar
- 1 tsp baking soda
- 1 1/2 cups instant nonfat dry milk
- 2 1/4 cups vegetable shortening
In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks.
Variation (and a much better one for you!):Use 4-1/4 cups all-purpose flour and 4-1/4 cups whole-wheat flour. Increase baking powder to 2 tablespoons.
Light and Tender Biscuits
1-1/2 cups Quick Mix
1/3 cup milk or water
In a medium bowl, combine quick mix and milk or water. Stir with a fork to blend. Let dough rest 5 minutes. Preheat oven to 450°F. On a lightly floured board, knead dough about 15 times. Roll out to 1/2-inch thick (in a rectangle). Cut into 2-inch squares with a knife. Place biscuits about 2 inches apart on an ungreased baking sheet. Bake 10 to 12 minutes in a preheated oven until golden brown. Makes about 6 biscuits.
