Basic Quick Mix

Here is a basic quick mix that is simple to make. It can be used just like a quick mix from the store (like Bisquick or Jiffy). Store on a cool, dry, kitchen shelf, or in the refrigerator or freezer. Use the mix within a month or two.

Basic Quick Mix

4 cups flour
1/2 cup nonfat dry milk
1-1/2 teaspoons salt
2 tablespoons baking powder
3/4 cup shortening

Stir dry ingredients together until well mixed. Cut in shortening until the mixture looks like cornmeal in texture. Store in an air tight jar or can. Makes 5 cups of mix.

Try these recipes, or use this mix with your favorite recipes that call for a basic quick mix.

Muffins Makes 12 medium sized muffins 2 cups basic quick mix 2/3 cup water 2 eggs, beaten Grease 12 medium-sized cups in a muffin pan. Put all the ingredients in a bowl. Stir just enough to make the dry ingredients wet. Fill muffin cups two-thirds full. Bake at 425°F for 18-20 minutes. For Apple Muffins: Add 1 cup grated raw apples, and increase baking time another 4 or 5 minutes.

Pancakes Makes about 6 medium-sized pancakes 1 cup basic quick mix 1/2 cup water 1 egg, beaten Put all the ingredients in a bowl. Stir just enough to make the dry ingredients wet. Pour a small amount of batter onto a hot greased griddle or skillet. Cook slowly until the top is covered with bubbles. Turn and cook until second side is well browned. Continue with rest of batter.

Pineapple Upside-Down Cake Pineapple Base: 3 tablespoons margarine, melted 1/2 cup brown sugar, firmly packed 12 half-slices pineapple, drained Blend margarine and brown sugar. Spread into a 8x8x2-inch pan. Arrange pineapple over sugar mixture. Prepare cake batter as directed below. Cake: 2 cups basic quick mix 3/4 cup sugar 1/2 cup water 1/2 teaspoon vanilla 1 egg, beaten Stir basic quick mix and sugar together. Add water and vanilla. Beat until well mixed. Add the egg and mix well again. Pour batter over the pineapple base. Bake at 350°F for 35 to 40 minutes. Cool slightly. Turn cake upside down onto a platter while still warm.

Biscuits Makes twelve 2-inch biscuits. 2 cups basic quick mix 1/3 to 1/2 cup water Add enough water to the mix to make a dough that is soft but not sticky. Turn dough onto a lightly floured board or table top. Knead (mix gently with hands) until the dough forms a lumpy ball. Roll or pat to _ inch thickness. Cut with a biscuit cutter or cut into squares with a knife. Place biscuits on a greased baking sheet. Bake at 425°F for 12-15 minutes. Save time by making drop biscuits instead of rolled biscuits. Use more water in the recipe to have a softer dough. Drop the dough by spoonful onto the greased baking sheet. Bake as above.

Prepared by Linda Eilks, Nutrition and Wellness Educator, University of Illinois Extension.

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