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-cookbook http://books.google.com/books?id=ORlzA7NJYwC&pg=PT1&lpg=PT1&dq=%22make+a+mix%22+cookbook&source=bl&ots=gdFdeBl WgV&sig=dduH8LaMPe1jw4hHijuYktdNo74&hl=en&ei=sXCoSazEDuDZmQe0ivjzDQ&s a=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 salt 2 teaspoons cream of tartar 1 teaspoon baking soda 1 ½ cups nonfat dry milk 2 ¼ cups shortening In a large bowl, mix together all the dry ingredients. Then cut in the shortening until even distributed. Put in a large airtight container and store in a cool, dry place. Makes about 13 cups. Recipes using Quick Mix: Drop Biscuits 3 cups Quick Mix ¾ cup water (or milk) Combine mix and water until just blended. Drop dough by spoonfuls onto a greased baking sheet. Bake at 450° for 10 minutes. Makes 12. (For rolled biscuits, decrease water to 2/3 cup. After mixing, knead gently, roll out to ½” thick and cut into desired shapes. Baking is the same.) Blueberry Banana Oat Bread 2 medium bananas, mashed ¼ cup milk 2 eggs 2 ¾ cups Quick Mix 2/3 cup sugar 1/3 cup quick oats 1 cup blueberries, fresh or frozen Blend mashed bananas, eggs and milk in a bowl. Stir in Quick Mix, sugar, and oats. Gently mix in blueberries. Pour into a greased 9x5” loaf pan. Bake at 375° for 4045 minutes. Cool for 2 hours before slicing. Sweet Oat Cornbread 1/3 cup sugar 1/3 cup butter or margarine, melted 1 egg 2 cups milk 2 cups baking mix ½ cup oats 1 cup cornmeal 1 teaspoon baking powder Beat together sugar, melted butter and egg. Gradually add milk and stir until will blended. Combine dry and ingredients and add to liquid ingredients, stirring until fully combined. Pour into a greased and floured 9x5” loaf pan. Bake at 375° for 45-50 minutes. Cool in pan for 10 minutes, then cut into thick slices and serve warm.

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Hot Chocolate Mix 2 cups dry milk powder 1 cup cocoa powder ¾ cup sugar ½ cup powdered creamer dash of salt Combine all ingredients. Store in an airtight container. To use, add 3-4 tablespoons to a cup of hot water. Chocolate Oatmeal Combine 1/3 cup quick oats and 2-3 tablespoons Hot Chocolate Mix in a cereal bowl. Stir in 2/3 cup boiling water and let sit a couple of minutes. Top with mini chocolate chips and whipped cream if desired. Instant Oatmeal Mix #1 1/3 cup quick oats 2 tablespoons powdered oats up to 1 tablespoon white or brown sugar dash salt 2 tablespoons dried fruit, optional 1 tablespoon dairy creamer, optional ½ teaspoon cinnamon, optional Combine and store in airtight bag or container. To serve, pour in bowl and add 2/3 cup boiling water. Stir and let sit for 2 minutes. Instant Oatmeal Mix #2 6 cups quick-cooking oats 1 1/3 cups nonfat dry milk powder 1 cup dried apples or other dried fruit 1/4 cup sugar 1/4 cup brown sugar -- packed 1 teaspoon salt 1 tablespoon ground cinnamon 1/4 teaspoon ground cloves Combine ingredients. Store in an airtight container. To prepare oatmeal: Shake mix well and measure out 1/2 cup oatmeal into

bowl, add 1/2 cup water, and microwave for 3 minutes. Granola Mix Makes about 2 quarts 6 cups rolled oats 1/4 cup sunflower seeds 1/2 cup brown sugar 1/2 cup raisins or other dried fruit 1 cup coconut 1 cup nuts, chopped 1/3 cup sesame seeds Mix all ingredients except raisins. Stir in and coat thoroughly with: 1/2 cup oil 1/3 cup honey 2 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 an airtight 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 with apples or celery. Ice Cream Squares 4 cups Granola ¼ cup caramel or chocolate sauce 1 quart vanilla ice cream (can vary flavor) Press half the granola into a 9” square pan. Drizzle with the caramel/chocolate topping.

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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 salt 1-1/2 cups shortening 3 cups quick-cooking oats In a large bowl, combine the flour, sugars, baking powder and salt. Cut in shortening until mixture 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 oat mix, 1 egg and 1 cup water in a bowl. Let stand for 5 minutes. Pour by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Yield: 10 pancakes. To prepare muffins: Combine 3 cups oat mix, 1 egg and 2/3 cup milk in bowl. Fill paper-lined muffin cups two-thirds full. Bake at 400° for 1520 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen. To prepare peach crisp: Combine 2 cups oat mix and ¼ cup brown sugar in bowl; mix well. Pat 1-1/4 cups into a greased 8-in. square baking pan. Spread with a 21-ounce can of peach pie filling. Sprinkle with remaining oat mixture. Bake at 375° for 30 minutes or until lightly browned. Serve warm with ice cream or whipped topping if desired.

Combine dry ingredients. Cut in shortening. Makes 10 cups. Store in refrigerator up to one month.

Rolled Oats Master Mix
4 cups flour 4 cups quick-cooking oats 1 ½ cups nonfat dry milk powder ¼ cup baking powder 1 ½ teaspoons salt 1 ½ cups shortening

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Oat Muffins
2 1/4 c. Rolled Oats Master Mix 1/2 c. raisins or other dried fruit or chopped nuts (optional) 2 Tbsp. sugar 2/3 c. water 1 egg, beaten Put ingredients in bowl and stir just to moisten. Spoon into 12 greased 2 1/2-inch muffin cups. Bake in preheated 425 F oven for 20 minutes. Makes 12 servings.

Stir all ingredients in bowl with spoon until blended. Bake on greased hot griddle or in skillet until browned on both sides and done in middle. Makes 12 servings.

Best Chewy Granola Bars ½ cup butter 1 cup brown sugar ¼ cup sugar 2 tablespoons honey ½ teaspoon vanilla 1 egg 1 cup flour 1 teaspoon cinnamon ½ teaspoon baking powder ¼ teaspoon salt 1 ½ cups quick oats 1 ¼ cups crisp rice cereal 1 cup chopped nuts 1 cup raisins, chocolate chips, etc. Cream butter and sugars. Add vanilla, honey and egg. Mix well. Combine flour, baking powder, salt and cinnamon. Add to creamed mix. Stir in oats, nuts and cereal. Add any extras. Press firmly into greased 9x13 pan. Bake at 350° for 25 minutes. Cool and cut into bars. No-Bake Granola Bars (or Glorified Rice Krispy Treats) 2 tablespoons vegetable oil 2 tablespoons butter or margarine 6 cups mini marshmallows 2 tablespoons honey 2 tablespoons peanut butter 2 ½ cups rolled oats 2 ¼ cups crisp rice cereal ½ cup graham cracker crumbs ½ cup coconut ½ cup crushed peanuts ½ cup mini chocolate chips. Melt oil and butter together. Stir in marshmallows until melted. Add remaining ingredients except for chocolate chips. Press into a greased 9x13 pan. Sprinkle

Oat-Raisin Cookies
1 egg beaten 1/4 c. water 3/4 c. sugar 1 tsp. vanilla 2 1/2 c. Rolled Oats Master Mix 1 tsp. cinnamon 1/2 c. raisins Beat egg, water, sugar and vanilla. Mix in dry ingredients. Drop by rounded teaspoonfuls onto greased baking sheets. Bake in preheated 375 F oven 12 to 15 minutes. Makes 24 cookies.

Buttered Oat Bread Sticks
2 c. Rolled Oats Master Mix 1/3 c. butter 1/2 c. water Put butter in 9-by-13-by-2-inch baking pan and melt in oven while preheating to 450 F. Put mix in bowl and add ½ cup water or just enough to hold ingredients together, mixing lightly with fork. Roll out on lightly floured surface to form 10-by6-inch rectangle. Cut in half lengthwise, then cut each half in six crosswise strips. Using fork, dip each strip in butter, coating both sides; leave strips in pan. Arrange evenly and bake 12 to 15 minutes or until done. Serve hot. Makes 12 servings.

Oat Pancakes
1 1/2 c. Rolled Oats Master Mix 1 egg 1 c. water

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with chocolate chips and press them in. Cool before cutting. Oat Veggie Burgers 2/3 cup rolled oats 2/3 cup chopped walnuts (or favorite nut) 1 onion, chopped 3 stalks celery, chopped 2 carrots, grated ¼ cup whole wheat flour ¼ cup water Mix the ingredients together (in a food processor works best) and season to taste (with garlic, salt and pepper). Shape into 6 burgers and fry until brown. Oat Nuggets 2 cups oats milk 1 onion, minced ½ cup cheese, grated ½ teaspoon parsley 1-2 garlic cloves, minced ½ teaspoon salt ¼ teaspoon thyme 1 bay leaf paprika, to taste 2 eggs, beaten Cover oats with milk and soak. Add other ingredients, except eggs, and set aside for 30 minutes. Remove bay leaf. Stir in eggs. Pour by the spoonful onto a hot, oiled pan and cook on both sides. Tomato Oat Soup 3 tablespoons olive oil 1 cup rolled oats 5 large tomatoes, halved and sliced 1/3 cup onion, chopped 1 garlic clove, chopped 3 cups water, divided ½ bunch fresh cilantro 2 teaspoons chicken bouillon granules ½ teaspoon salt.

Heat oil in a deep skillet. Add the oats; cook and stir until toasted. Combine tomatoes, onion, garlic, 1 cup of water and cilantro in a blender or food processor. Blend until smooth and pour into the pan with the toasted oats. Stir in the remaining 2 cups of water and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Serves 4.

Mrs. Field’s Cookies
1 cup butter or margarine 1 cup sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 2 cups flour 2 ½ cups oatmeal, powderized in blender ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 2 cups chocolate chips 1 ½ cups chopped nuts ½ cup finely grated milk chocolate Cream together butter and sugars. Mix in eggs and vanilla. Combine dry ingredients and add to creamed mixture. Stir in chocolates and nuts. Drop by spoonfuls on lightly greased cookie sheet. Bake at 350° for 10-12 minutes.

Fudge Oatmeal Bars
1 cup brown sugar 1 cup sugar 1 cup butter or margarine 2 eggs 2 cups flour 1 tsp baking soda 3 cups oatmeal 1 cup chocolate chips ½ cup butter or margarine 1 tsp vanilla 14-oz can sweetened condensed milk (or combine ½ cup warm water, 2 1/8 cups dry milk powder and ¾ cup sugar) Cream brown sugar, sugar, butter and eggs together. Add flour, baking soda and oatmeal. Press 2/3 of the mixture into a

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jelly roll pan. Stir chocolate chips, ½ cup butter, and butter over low heat until chocolate is melted. Stir in vanilla. Pour over oatmeal mixture. Dab the rest of the oatmeal on top. Bake at 350° for 30 minutes. Cool.

Spaghetti Seasoning Mix
1 tablespoon instant minced onion 1 tablespoon parsley flakes 1 tablespoon cornstarch 2 teaspoons green pepper flakes, optional ½ teaspoon salt ¼ teaspoon instant minced garlic 1 teaspoon sugar ¾ teaspoon Italian seasoning Combine all ingredients. Store in a cool, dry place. To use, combine with 1 pound cooked ground beef, 1 (15-oz) can tomato sauce, 1 (6-oz) can tomato paste and 2 ¾ cups tomato juice or water. Simmer for 30 minutes and serve over pasta.

Taco Seasoning Mix
2 teaspoons instant minced onion 1 teaspoon chili powder ½ teaspoon salt ½ teaspoon cornstarch ½ teaspoon crushed dried red pepper ½ teaspoon instant minced garlic ½ teaspoon ground cumin ¼ teaspoon dried oregano Combine all ingredients. Store in a cool, dry place. To use, combine with 1 pound cooked ground beef and ½ cup water. Simmer 10 minutes and serve in taco shells with desired toppings.

Chili Seasoning Mix
1 tablespoon flour 2 tablespoons instant minced onion 1 ½ teaspoons chili powder 1 teaspoon seasoned salt ½ teaspoon drushed dried red pepper ½ teaspoon instant minced garlic ½ teaspoon sugar ½ teaspoon ground cumin Combine all ingredients. Store in a cool, dry place. To use, combine with 1 pound cooked ground beef, 2 (16-oz) cans kidney beans, 2 (16-oz) cans tomatoes and 1 (8-

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oz) can tomato sauce. Simmer for 10 minutes.

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