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Cooking with Mixes

(or “How to Use the Oats in your Food Storage”)

Make a Mix cookbooks online:http://www.scribd.com/doc/8554747/master-mix-cookbookhttp://books.google.com/books?id=ORlzA7NJY-wC&pg=PT1&lpg=PT1&dq=%22make+a+mix%22+cookbook&source=bl&ots=gdFdeBlWgV&sig=dduH8LaMPe1jw4hHijuYktdNo74&hl=en&ei=sXCoSazEDuDZmQe0ivjzDQ&sa=X&oi=book_result&resnum=10&ct=result

Quick Mix

8 ½ cups flour

(can use ½ wheat flour –increase baking powder to 5 Tbls)

3 tablespoons baking powder 1 tablespoon salt2 teaspoons cream of tartar 1 teaspoon baking soda1 ½ cups nonfat dry milk2 ¼ cups shorteningIn a large bowl, mix together all the dryingredients. Then cut in the shortening untileven distributed. Put in a large airtightcontainer and store in a cool, dry place.Makes about 13 cups.

Recipes using Quick Mix:

Drop Biscuits

3 cups Quick Mix¾ cup water (or milk)Combine mix and water until just blended.Drop dough by spoonfuls onto a greasedbaking sheet. Bake at 450° for 10 minutes.Makes 12.

(For rolled biscuits, decrease water to 2/3cup. After mixing, knead gently, roll out to½” thick and cut into desired shapes.Baking is the same.)

Blueberry Banana Oat Bread

2 medium bananas, mashed¼ cup milk2 eggs2 ¾ cups Quick Mix2/3 cup sugar 1/3 cup quick oats1 cup blueberries, fresh or frozenBlend mashed bananas, eggs and milk in abowl. Stir in Quick Mix, sugar, and oats.Gently mix in blueberries. Pour into agreased 9x5” loaf pan. Bake at 375° for 40-45 minutes. Cool for 2 hours before slicing.

Sweet Oat Cornbread

1/3 cup sugar 1/3 cup butter or margarine, melted1 egg2 cups milk2 cups baking mix½ cup oats1 cup cornmeal1 teaspoon baking powder Beat together sugar, melted butter and egg.Gradually add milk and stir until willblended. Combine dry and ingredients andadd to liquid ingredients, stirring until fullycombined. Pour into a greased and floured9x5” loaf pan. Bake at 375° for 45-50minutes. Cool in pan for 10 minutes, thencut into thick slices and serve warm.

Hot Chocolate Mix

2 cups dry milk powder 1 cup cocoa powder ¾ cup sugar ½ cup powdered creamer dash of saltCombine all ingredients. Store in an airtightcontainer. To use, add 3-4 tablespoons to acup of hot water.

Chocolate Oatmeal

Combine 1/3 cup quick oats and 2-3tablespoons Hot Chocolate Mix in acereal bowl. Stir in 2/3 cup boiling water and let sit a couple of minutes. Top withmini chocolate chips and whipped creamif desired.Instant Oatmeal Mix #1

1/3 cup quick oats2 tablespoons powdered oatsup to 1 tablespoon white or brown sugar dash salt2 tablespoons dried fruit, optional1 tablespoon dairy creamer, optional½ teaspoon cinnamon, optionalCombine and store in airtight bag or container. To serve, pour in bowl and add2/3 cup boiling water. Stir and let sit for 2minutes.

Instant Oatmeal Mix #2

6 cups quick-cooking oats1 1/3 cups nonfat dry milk powder 1 cup dried apples or other dried fruit1/4 cup sugar 1/4 cup brown sugar -- packed1 teaspoon salt1 tablespoon ground cinnamon1/4 teaspoon ground clovesCombine ingredients. Store in an airtightcontainer. To prepare oatmeal: Shake mixwell and measure out 1/2 cup oatmeal intobowl, add 1/2 cup water, and microwave for 3 minutes.

Granola Mix

Makes about 2 quarts6 cups rolled oats1/4 cup sunflower seeds1/2 cup brown sugar 1/2 cup raisins or other dried fruit1 cup coconut1 cup nuts, chopped1/3 cup sesame seedsMix all ingredients except raisins. Stir in andcoat thoroughly with:1/2 cup oil1/3 cup honey2 tsp. vanilla

Spread on cookie sheet and bake at 350° for 25 minutes. Add raisins or other dried fruit and bake 5 more minutes. Store in anairtight container.Recipes using Granola Mix:Serve as is for a breakfast cold cereal, or gently cook it in milk to turn it into a hot cereal.Layer with fresh fruit and yogurt.Use as an “add-in” for muffins or quick breads.Sprinkle on top of pudding or ice cream. Add to fruit salad.Mix with peanut butter and serve withapples or celery.

Ice Cream Squares

4 cups Granola¼ cup caramel or chocolate sauce1 quart vanilla ice cream (can vary flavor)Press half the granola into a 9” square pan.Drizzle with the caramel/chocolate topping.

Spread the softened ice cream and top and sprinkle with the remaining granola. Cover and freeze 6 hours. Serve with additional sauce.

Versatile Oat Mix

3 cups all-purpose flour 1 cup packed brown sugar 1/2 cup sugar 3-1/2 teaspoons baking powder 1-1/2 teaspoons salt1-1/2 cups shortening3 cups quick-cooking oatsIn a large bowl, combine the flour, sugars,baking powder and salt. Cut in shortening untilmixture resembles fine crumbs. Stir in oats.Store in airtight containers in a cool dry place for up to 6 months. Yield: 9 cups (number of batches varies depending on recipe used).To prepare

pancakes

: Combine 1-1/2 cups oatmix, 1 egg and 1 cup water in a bowl. Let standfor 5 minutes. Pour by 1/4 cupfuls onto a lightlygreased hot griddle. Turn when bubbles form ontop; cook until second side is golden brown.Yield: 10 pancakes.To prepare

muffins

: Combine 3 cups oat mix, 1egg and 2/3 cup milk in bowl. Fill paper-linedmuffin cups two-thirds full. Bake at 400° for 15-20 minutes or until toothpick comes out clean.Cool for 5 minutes before removing from pan toa wire rack. Serve warm. Yield: 1 dozen.To prepare

peach crisp

: Combine 2 cups oatmix and ¼ cup brown sugar in bowl; mix well.Pat 1-1/4 cups into a greased 8-in. squarebaking pan. Spread with a 21-ounce can of peach pie filling. Sprinkle with remaining oatmixture. Bake at 375° for 30 minutes or untillightly browned. Serve warm with ice cream or whipped topping if desired.

Rolled Oats Master Mix

4 cups flour 4 cups quick-cooking oats1 ½ cups nonfat dry milk powder ¼ cup baking powder 1 ½ teaspoons salt1 ½ cups shorteningCombine dry ingredients. Cut in shortening.Makes 10 cups. Store in refrigerator up toone month.