ALL ABOUT MAKING YOUR OWN MIXES

Lemon Pie-Filling Mix

2 1/2 cups pre-sweetened powdered lemonade mix
1 cup plus 2 tablespoon cornstarch
1 1/4 cup sugar, more for sweeter flavor
1 teaspoon salt

In a medium bowl, combine lemonade mix, cornstarch, sugar and salt. Mix well. Put in a 1 qt. air-tight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 1/4 cups of Lemon Pie-Filling Mix.

Luscious Lemon Pie

1 1/4 cups lemon Pie-Filling Mix
2 1/2 cups water
3 eggs yolks
2 tablespoon butter or margarine
Sweetened Whipped cream

Prepare Pie crust. In a large saucepan, combine Lemon Pie-Filling Mix 1/2 cup of the water and egg yolks, Mix until smooth. Add remaining 2 cups water. Cook over medium heat, about 4 to 5 min. stirring constantly, until mixture is thick and bubbly. Remove from heat. Add butter or margarine. Stir until melted. Cover and let cool 5 min. Stir. Pour into baked pie crust. Cover and refrigerate 3 hours. Top with whipped cream before serving. Makes one 9 inch single crust pie.

Pudding and Pie Mix

5 1/2 cups sugar
2 3/4 cups all-purpose flour
1 teaspoon salt
1 1/2 cups instant nonfat dry milk

In a large bowl, combine sugar, flour, salt and dry milk. Mix well. Put in a large airtight container. Label. Store in a cool, dry place. Use withing 6 to 8 months. Makes about 9 cups of Pudding and Pie Mix.

Variation
If you prefer cornstarch puddings, substitute 2 cups cornstarch for all-purpose flour.

Vanilla Cream Pie

1 1/4 cups pudding and pie mix
2 3/4 cups milk
2 eggs well-beaten
1 teaspoon vanilla
2 tablespoons butter or margarine
Whipping Cream

Combine pudding and pie mix and 1 cup of the milk in a heavy saucepan. Stir until smooth. Gradually add remain 1 3/4 cups milk. Cook over medium heat about 5 to 7 min., stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Gradually add half of hot mixture to heated eggs in a medium bowl. Mix well. Blend egg mixture slowly into the remaining hot mixture in saucepan. Cook about 1 min., stirring constantly, until mixture just begins to boil. Remove from heat. Stir in vanilla and butter or margarine. Cool, then pout into pie crust. Refrigerate 2 to 3 hours, until firm. Serve with whipped cream. Makes one 9-inch single pie.

Variations:

Coconut Cream Pie: Add 1 cup flaked coconut to filling before pouring into pie crust.
Banana Cream Pie: Slice 2 bananas into pie crust before pouring in filling.
Blueberry Cream Pie: Top cooled pie with 1 can blueberry pie filling
Vanilla Pudding: Increase milk to 3 cups.

Homemade Pie Crust Mix

16 cups of all-purpose flour
6 cups lard or shortening
6 teaspoon salt

Combine flour and salt in a large bowl. Mix well. With a 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. Or put about 2 1/2 cups mixture each into 6 freezer bags. Seal and label bags. Freeze. Use within 12 months. Makes about 16 cups or more of Pie Crust Mix.

Pie Crust

2 1/2 cups pie crust mix
about 1/4 cup ice water

mix altogether to form a ball. You then can roll out for your favorite pie. You could also add:

1 egg, beaten
1 tablespoon white vinegar


Homemade Cake Mix

3 1/3 cups shortening
5 tablespoons double-acting baking powder
7 2/3 cups of sugar
3 tablespoons salt
11 cups sifted all-purpose flour

Place shortening at room temperature in a large mixing bowl. Cream 1/2 min. with mixer at medium speed. Scrape sides and bottom of bowl. Cream another 1/2 minute. at same speed. Add 4 cups sugar, 1 cup at a time. After each addition, cream 1 minute at medium speed. Sift together 3 times, flour, baking powder, salt, and 3 2/3 cups of sugar. Sift last time into clean mixing bowl. Add 2 cups of sifted ingredients to shortening-sugar. Blend 1/2 minute at medium speed. Turn mixture into dry ingredients. Blend until it looks like cornmeal. Be sure all ingredients are well blended.

To Store Mix:

Measure mix into 6 equal parts. Spoon it lightly into measuring cup. Each part should be 3 1/2 cups. Place each part into a quart glass jar or zip-lock baggies. Cover and store in a cool, dark place; or place in a metal can, cover, and store in a cool place. When stored properly, mix stays fresh for up to a month. For longer shelf-life, store in the freezer.

Yellow Cake

3 1/2 cup cake mix
1 teas. vanilla
2 medium eggs
3/4 cup milk

Yield:

1 square cake 8x8x2
2 round layer cake pans - 8 inches
1 loaf cake - 10x6-1/2x2
1 sheet cake - 12x8x1

Place mix into a 2 quart bowl. Make a well in center of mix. Add eggs, vanilla and all the milk to the mixture. Beat mixture 1 min. with electric mixer at low speed. Scrape sides and bottom of bowl to be sure all ingredients are mixed. Beat 2 min. longer at same speed. Batter should be smooth and free of lumps.

Pour into desired pans and bake in a 350 degree f. oven for 30 t0 40 min. Cake is done when it springs back up when pressed lightly in center.

Variations:

White cake

Use 3 medium eggs whites instead of whole eggs.

Spice cake

Add to the mix for cake:

• 1 tsp ground Cinnamon
• 1/2 tsp allspice
• 1/2 tsp cloves

Orange Cake

Add 1 teaspoon grated orange rind to mix and use 1/2 teaspoon lemon extract in place of vanilla.

Chocolate Cake

1. Add 2 extra tablespoons of milk
2. Stir liquid ingredients into mix until just blended
3. Add 2 squares of melted chocolate and blend into mixture or 3 tbls of cocoa.
4. Continue mixing batter as directed

Pancake Mix

10 cups all-purpose flour
1/4 cup baking powder
2 1/2 cups instant nonfat dry milk
2 tablespoons salt
1/2 cup sugar

Combine all ingredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label. Store in a cook, dry place. Use within 6 to 8 months. Makes about 13 cups of Pancake Mix.

Pancakes

1 1/2 cups Pancake Mix
1 cup water
1 egg
3 tablespoons vegetable oil

Put pancake mix in a medium bowl. Add egg, water and oil. Add more water for thinner pancakes. Blend well. Let stand 5 min. Cook on a hot oiled griddle about 3 to 4 min. until browned on both sides. Makes about ten to twelve 4 inch pancakes.



Biscuit (Bisquick) Mix

5 cups of flour
2 1/2 Tablespoon of baking powder
1/4 cup sugar
2 teaspoon salt
1 cup shortening
2 teaspoon cream tartar
3 tablespoon powdered buttermilk (if you have it)

Mix the dry ingredients in a large bowl. Chunk up the shortening and lightly drop into the flour.

With a pastry blender or with your hands, cut in the shortening just until it resembles course crumbs. The less handling the better.

Store in an air tight container. It will stay good for 10 to 12 weeks on the shelf and longer if you store it in a cool place. Storage room or frig.

Quick Biscuits

2 cups homemade biscuits mix
1/2 cup milk

Stir lightly together just until the dough follows the fork around, then kneed on a lightly floured board for about 10 turns. (2 T. of parsley may be added to this recipe complements chicken dishes well.Pat to about 3/4 inch thick and cut with a floured biscuit cutter or a glass dipped in flour. Bake at 450 for about 10 min. Makes about 8 biscuits