MASTER BAKING MIX + 3 GREAT RECIPES

Bisquick Mix

8 cups all-purpose flour
2 cups nonfat dry milk powder
1/3 cup baking powder
¼ cup sugar
1 tablespoon salt
2 cups shortening

Directions: In a large bowl, combine the flour, milk powder, baking powder, sugar, and salt. Cut in shortening until mixture resembles coarse crumbs. Store in an airtight container in a cool dry place or freeze for up to 6 months.
Yield: 14½ cups.

Fruit Cornicopia

Fruit Cobbler

2½ cups fresh or frozen unsweetened raspberries or fruit of your choice
1¼ cups water, divided
1 1/3 cups sugar, divided
4 tablespoons butter or margarine, divided
1 cup Master Baking Mix

Directions: Thaw and chop fruit if necessary. In a saucepan, combine the fruit, ¾ cup water, 1 cup sugar and 2 tablespoons butter. Cook and stir over medium heat just until mixture begins to simmer and butter is melted. Remove from the heat; set aside.
In a bowl, combine baking mix and remaining sugar. Melt remaining butter. Stir butter and remaining water into dry ingredients until smooth. Transfer to a greased 2 quart baking dish. Spoon fruit mixture over batter. Bake at 375° for 35 minutes or until cake tests done. Serve warm.
Yield: 6 to 8 servings

Blueberry Plant   Blueberry Quick Bread  Quick Breads

3 cups Master Baking Mix
2/3 cup sugar
¾ cup fresh or frozen blueberries
1 tablespoon grated orange peel
1 egg
¾ cup orange juice
¼ cup water.

Directions: In a bowl, combine baking mix, sugar, blueberries and orange peel. In another bowl, whish egg, orange juice and water; stir into the dry ingredients. Pour into a greased 9"x5"x3" loaf pan. Bake at 350° for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Yield: 1 loaf. NOTE: If using FROZEN Blueberries, DO NOT THAW.

Sheet Cake
Yellow Cake

3 cups Master Baking Mix
1¼ cups sugar
2 eggs
1 cup water
1 teaspoon vanilla extract

Directions: In a mixing bowl, combine baking mix and sugar. Add eggs, water and vanilla. Beat on medium speed for 2 minutes. Pour into a greased 13"x9"x2" baking pan. Bake at 350° for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Yield: 12 to 15 servings.