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post #31 of 85
Thank for these. I will more than likely try them . I love trying new homemade recipes. I like everything to be homemade for my business. So thanks for sharing your great recipes.
~Christy D.~

Page one is a diet, page two is a chocolate cake. It's a no-win situation.
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~Christy D.~

Page one is a diet, page two is a chocolate cake. It's a no-win situation.
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post #32 of 85
Thanks I love to try new recipes, and am not a fan of boxed so tgis will be great to try.Thanks for sharing!!!
Give them cake, the way they wanted. Taste and design are always key.
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Give them cake, the way they wanted. Taste and design are always key.
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post #33 of 85
Hate to break your bubble, but this is not a new or original idea. We have had an almost identical recipe here in Missouri called the "Missouri Mix".Missouri Mix

8 cups flour
1/4 cup plus 1 tablespoon baking powder
2 teaspoons salt
1 cup nonfat dry milk powder
1-1/2 cups shortening
Makes: 11 cups mix.

Combine dry ingredients in large bowl. Sift to assure even distribution of ingredients. Using a pastry blender, cut in shortening until mix is the consistency of cornmeal. Stored in an airtight container in a cool, dry location, to keep fresh for several months.


Basic Biscuits
1 cup Missouri Mix
1/4 to 1/3 cup water

Gradually add water to mix, stirring with a fork. Use just enough water to make a soft, nonsticky dough. Turn onto floured board and knead about 10 times. Roll or pat out to 1/2-inch thickness. Cut out with floured biscuit cutter. Bake on baking sheet in a 450 degrees F oven 8 to 10 minutes, until lightly browned. For drop biscuits: Increase water slightly to 1/3 cup. Drop by spoonfuls onto a greased baking sheet.
6 biscuits


Peanut Butter Refrigerator Cookies
2 cups Missouri Mix
2/3 cup sugar
1 cup chunky peanut butter
1 egg, beaten
1 tablespoon water

Stir sugar and peanut butter into Mix. Combine water and egg and add to mix. Stir thoroughly. Shape into a roll. To bake now, slice the roll into 1/4-inch thick sections. Shape into balls, place on ungreased baking sheets and flatten with a floured fork. Bake at 375 degrees F for 10 to 12 minutes. The rolled cookie dough can be wrapped airtight and refrigerated several days before baking.
Makes 3-1/2 dozen cookies.





Oatmeal Drop Cookies
1 cup Missouri Mix
1/2 cup sugar
3/4 cup oatmeal
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1 egg, beaten
3 tablespoons water
1/4 cup chopped nuts
1/4 cup raisins

Stir together mix, sugar, oatmeal and spices. Add water to egg and add to dry ingredients. Add nuts and raisins and stir. Drop by teaspoonfuls onto a greased baking sheet. Bake at 400 degrees F for 10 to 12 minutes, or until browned.
Makes 24 medium-sized cookies.


Basic Cake
1-1/2 cups Missouri Mix
1/2 cup sugar
1/2 cup water
1 egg
1/2 teaspoon vanilla

Grease and flour bottom of a 9-inch cake pan. Stir sugar into mix. Combine water, egg and vanilla. Add half the liquid ingredients to mix and beat 2 minutes at medium speed with an electric mixer or 200 strokes by hand. Add the other liquid and beat one minute. Pour batter into pan. Bake at 375 degrees F for about 25 minutes.


Applesauce Spice Cake
1-1/2 cups Missouri Mix
2/3 cup sugar
1 egg
1/2 cup applesauce
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Grease and flour bottom of a 9-inch cake pan. Stir sugar into mix. Combine Add egg to mix and beat 2 minutes at medium speed with an electric mixer or 200 strokes by hand. Pour batter into pan. Bake at 375 degrees F for about 25 minutes. Stir in 1/3 cup raisins and 1/4 cup nuts (optional).


Banana Cake
1-1/2 cups Missouri Mix
2/3 cup sugar
1 egg
1/3 cup water
1/2 cup applesauce
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 to 2/3 cup mashed banana (about 1 banana).

Mix all ingredients Pour batter into pan. Bake at 375 degrees F for about 25 minutes.


Upside-Down Cake
Mix up Basic Cake batter.
If fruit juices are light-colored, they may be used for all or part of the liquid. Melt 1/4 cup butter or margarine in a 9-inch skillet (use only oven-proof skillet). Sprinkle 1/2 cup packed brown sugar over melted butter or margarine. Arrange 1-1/2 cups fruit over the sugar. (Drained sweet cherries, peaches, pineapple, apricots or other fruit may be used.) Spread cake batter over the fruit. Bake at 350 degrees F for 30 minutes until center springs back when lightly touched. Cool in pan for 10 minutes, then invert on a serving plate.


Apple Cobbler
6 tablespoons sugar
2 tablespoons Missouri Mix
1/8 teaspoon cinnamon
1/4 cup water
3 cups peeled, thinly-sliced apples
2 teaspoons butter or margarine
Topping (see recipe below)
Combine sugar, mix, cinnamon and water. Add apples and stir. Pour into a greased 9-inch square baking pan. Dot with margarine or butter.
Topping
1 cup Missouri Mix
2 tablespoons sugar
1 egg, well beaten
2 tablespoons water
Add 1 tablespoon sugar to Mix. Combine egg and water and stir into Mix. Stir well. Spread topping over fruit. Sprinkle other tablespoon of sugar over topping. Bake at 350 degrees F for 30 minutes. Serve while warm.
Makes 6 to 8 servings.


Gingerbread
1-1/2 cups Missouri Mix
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves
1/4 cup brown sugar
1/3 cup molasses
1/3 cup water
1 egg, beaten

Add spices to mix. Stir together brown sugar, molasses, water and egg. Add half of liquid to dry ingredients and beat on medium speed with an electric mixer for 2 minutes or 200 strokes by hand. Add remaining liquid and beat one minute at low speed. Pour batter into a greased 8-inch square baking pan lined with waxed paper. Bake 30 minutes at 350 degrees F.
Makes 9 servings.


Corn Bread
1 cup Missouri Mix
1 cup cornmeal
2 teaspoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1 cup buttermilk

Mix dry ingredients. Add egg to buttermilk and blend with dry ingredients. Pour into a well-greased, 8-inch square pan. Bake at 425 degrees F for 25 to 30 minutes.
Makes 9 servings.
Banana-Nut Bread
3 cups Missouri Mix
2 eggs, beaten
2/3 cup sugar
1 cup mashed bananas
1/2 cup nuts
1/2 cup milk
1/2 teaspoon vanilla

Preheat oven to 325 degrees F. Grease one 9-by-5-inch loaf pan or two 7-by-3-inch loaf pans. In a medium bowl, combine all ingredients, stirring to blend. Turn into prepared pan(s). Bake 50 to 60 minutes until a wooden toothpick inserted in center comes out clean. Cool on a rack 5 minutes. Turn out of pan. Cool right-side up on rack.
Makes 1 or 2 loaves.


Pumpkin Bread
Preheat oven to 350 degrees F.
3 cups Missouri Mix
2 eggs, beaten
2/3 cup sugar
1 mashed, cooked pumpkin
1/2 cup nuts
1/2 cup milk
1/2 teaspoon vanilla
1/2 teaspoon each cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Stir all ingredients to blend. Then stir in the 1/2 cup chopped nuts and 1/2 cup raisins. Turn into prepared pan(s). Bake 50 to 60 minutes until a wooden toothpick inserted in center comes out clean. Cool on a rack 5 minutes. Turn out of pan. Cool right-side up on rack.
Makes 1 or 2 loaves.


Zucchini Bread
Preheat oven to 325 degrees F. 3 cups Missouri Mix
2 eggs, beaten
2/3 cup sugar
2 cups well-drained, grated, unpeeled zucchini
1/2 cup nuts
1/2 cup milk
1/2 teaspoon vanilla
3 tablespoons orange juice
1 teaspoon grated orange peel

Grease one 9-by-5-inch loaf pan or two 7-by-3-inch loaf pans. In a medium bowl, combine all ingredients, stirring to blend. Turn into prepared pan(s). Bake 60 to 70 minutes until a wooden toothpick inserted in center comes out clean. Cool on a rack 5 minutes. Turn out of pan. Cool right-side up on rack.
Makes 1 or 2 loaves.






Date-nut Bread
3 cups Missouri Mix
2 eggs, beaten
2/3 cup sugar
1 cup chopped dates
1/2 cup nuts
3/4 cup milk
1/2 teaspoon vanilla
3 tablespoons orange juice
1 teaspoon grated orange peel

Preheat oven to 350 degrees F. Grease one 9-by-5-inch loaf pan or two 7-by-3-inch loaf pans. In a medium bowl, combine all ingredients, stirring to blend. Turn into prepared pan(s). Bake 50 to 60 minutes until a wooden toothpick inserted in center comes out clean. Cool on a rack 5 minutes. Turn out of pan. Cool right-side up on rack.
Makes 1 or 2 loaves.


Muffins
2 cups Missouri Mix
2 tablespoons sugar
1 egg, beaten
1 cup water

Stir sugar into mix. Beat egg and add to the water. Add liquid to dry ingredients and stir 15 strokes or just enough to blend, leaving a few lumps. Bake in well-greased muffin tin at 400 degrees F for 20 minutes.
Makes 10 to 12 medium muffins.


Apple Muffins
2 cups Missouri Mix
2 tablespoons sugar
1 egg, beaten
1 cup water
3/4 cup peeled, finely-diced apples
1/4 teaspoon cinnamon
dash of nutmeg

Stir sugar, apples, cinnamon and dash of nutmeg into mix. Beat egg and add to the water. Add liquid to dry ingredients and stir 15 strokes or just enough to blend, leaving a few lumps. Bake in well-greased muffin tin at 400 degrees F for 20 minutes.
Makes 10 to 12 medium muffins.


Banana Muffins
2 cups Missouri Mix
2 tablespoons sugar
1 egg, beaten
1/2 cup water
1/2 cup mashed banana
1/4 teaspoon nutmeg

Stir sugar into mix. Beat egg and add to the water. Add liquid to dry ingredients and stir 15 strokes or just enough to blend, leaving a few lumps, stir in banana and nutmeg .
Bake in well-greased muffin tin at 400 degrees F for 20 minutes.
Makes 10 to 12 medium muffins.


Blueberry Muffins
2 cups Missouri Mix
2 tablespoons sugar
1 egg, beaten
1 cup water
1/2 cup canned, fresh or frozen blueberries without juice

Stir sugar and blueberries into mix. Beat egg and add to the water. Add liquid to dry ingredients and stir 15 strokes or just enough to blend, leaving a few lumps. Bake in well-greased muffin tin at 400 degrees F for 20 minutes.
Makes 10 to 12 medium muffins.


Pancakes and Waffles
2 cups Missouri Mix
1 teaspoon sugar
1 egg
1 cup water (more water may be added to thin batter)

Add sugar to mix. Beat egg slightly, then add to water and stir thoroughly. Add liquid to mix and stir about 25 strokes. Batter will not be smooth. Bake on a preheated griddle or skillet. Or follow directions for individual waffle makers.
Makes about 16 4-inch cakes or 4 small waffles.
live to ride
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live to ride
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post #34 of 85
No bubbles burst here. It is always great for someone to share these things. We are all looking for new and better ideas to try. The site is so great for this!! You can keep learning and expanding your knowledge everyday.
Yeah Yeah so I am addicted. I didn't listen to the warning! icon_wink.gif
Give them cake, the way they wanted. Taste and design are always key.
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Give them cake, the way they wanted. Taste and design are always key.
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post #35 of 85
I'm really interested in seeing how this one turns out. Keep us posted!
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #36 of 85
Thread Starter 
Not bursting MY bubble!! lol...I never said nor claimed that the HOMEMADE CAKE MIX was a new idea or recipe, just a recipe I've had set aside....I'm sure that it goes waaaaaaaaaaaaay back...

But, your recipe is more versitile.

The recipe I posted was just for cakes! I"m going to print yours and add it next to mine...in my recipe book!!!

Another quiet day project! lol

I want to work on tweaking the one I posted.

But, if anyone uses these anytime soon...Please post your results.

I'm in the middle of some major projects and come by on the fly for 5 minutes breaks to check on the thread! lol

I need them! and reading these recipes are a project on their own!!!

lol
post #37 of 85
Thread Starter 
Quote:
Originally Posted by justfrosting

RB- first let me say that if we met I am positive we would be BFF

What a lovely gift to CC--thanks a bunch. thumbs_up.gif



aww, what a lovely sentiment! and to think it almost got lost in the thread!

Thank you so much! icon_biggrin.gif


thumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gif
post #38 of 85
No, Dynee, master mixes are not a new concept. I started baking back in the 1960's, using a master mix that I got from a bag of Pillsbury flour. University agricultural extensions developed master mixes as far back as in the 1940's.

Although the concept is not new, I am still more than willing to try a version that is new to me. I live in Pennsylvania, the heart of Amish country, and I can tell you that they make some of the best scratch cakes you could ever taste.

Theresa icon_smile.gif
post #39 of 85
I still want to know if the homemade mix is equivalent to 1 boxed cake mix. I'm just wondering if I would need to use 1 1/2 to 2 batches of the homemade mix to equal 1 boxed cake mix with extender recipe. I just want to make sure that it'll be enough to fill up a 9x13x2" or 2 8" round pans.
post #40 of 85
Thread Starter 
Puzzlegut, the only way to do this is to figure out how many cups of batter your pans will hold.

in other words..fill them up with water...pour into measuring cups, then subract 1/3 from the total

Then, make your batter with the homemade cake mix and see if it makes what you need.

the only way to figure these things out is to experiment..and trial and error. I know you may be thinking that you don't want to do all that work or spend the money..but your mix will NOT go to waste!
post #41 of 85
So has anyone tried out this recipe yet?
post #42 of 85
still wondering if anyone has tried this master mix yet.

people in my area have a duncan heins comparson tasting.

It seems they want the scratch cake but they want it to be just as moist as a duncan heins box mix.

So far I have not found a receipe that lives up to that moistness.

anyone out there have one?
post #43 of 85
Enchanted I have the same question as you. I have tried about 10 different scratch recipes and find them just toooooo dry. I know it's easier to decorate than the moist box mixes but I like the taste of the moistness better. So if any one can tell me if any of these scratch mixes are moist I would be a happy camper lol
Darlene
"A day without baking is a day without sunshine"
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Darlene
"A day without baking is a day without sunshine"
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post #44 of 85
In the Pumpkin Bread recipe, it calls for 1 mashed pumpkin. I assume that it is 1 CUP pumpkin?
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #45 of 85
Ok Risque Busines. I just tried your recipe this weekend and LOVE IT!! Thank you so much. I dont' like cake mixes and this is so wonderful. It tastes great and is easy and cost effective. I also like the constancy you get with this mix.THANKS AGAIN.
SUSAN
Give them cake, the way they wanted. Taste and design are always key.
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Give them cake, the way they wanted. Taste and design are always key.
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