Thursday, April 30, 2009

Cooking Club~~~MIXES~~~April 9th~~~

We had a great turn out at our MIXES cooking club. Unfortunately, we don't have any photos to share with you BUT we do have some AMAZING recipes for you!

2 1/2 c Biscuit mix
1T sugar
1 egg, beaten
1 1/2 c buttermilk, water or milk

Biscuit Mix
8 1/2 c flour
1 T baking powder
1 T salt
2 t cream of tartar
1 t baking soda
1 1/2 instant non-fat dry milk
2 1/4 c shortening
Sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until mixed well. Will look like cornmeal in texture when completely mixed. Use like typical Biscuit mix. To make biscuits, use 3c mix to 3/4c milk or water.

Roll Mix
10 c flour
2/3 c sugar
2 t salt
1/2 c instant nonfat dry milk
Combine all ingredients in a large bowl. Mix well. Store in large airtight container. Use within 6-8 months.

Make the following recipes with the above Roll Mix recipe:
Pan Rolls
1 T yeast
1 1/2 c warm water
2 eggs, beaten
1/2 c melted butter
5-6 c roll mix (above)
Put roll mix in breadmaker, form well in center of mixture. Add yeast. pour over water, butter and eggs. Set on "dough" setting and process. Grease 13/9 or 2 9-inch round pans. Punch down dough. Form dough into desired size/shape, barely touching. Let rise until doubled. Bake at 350 until lightly brown, about 15 minutes.

Swedish Twists
1 pkg yeast
1 c buttermilk
1/4 t baking soda
1/2 c melted butter
2 eggs
4 1/2 c roll mix (above)
3 T softened butter
1/2 c brown sugar, packed
1 t cinnamon
Put buttermilk in pan and bring to boil-buttermilk will curdle. Add baking soda, melted butter and eggs. Mix well. Put roll mix in breadmaker. Make well in center of mixture; add yeast. Pour over buttermilk mixture (make sure it has cooled to room temp). process on "dough" setting. When finished, punch down dough. Roll out into 12/20 rectangle. Spread over 3 T softened butter over 1/2 the length. Mix together brown sugar and cinnamon and sprinkle over butter. Fold half dough over cinnamon, so that rolls are 12x10. With a pizza cutter, cut the folded lengths into desired strips. I do 18 3/4 inch slices and cut them in half for shorter, smaller pastries. You can do them about 1 inch, and keep them long for 12 very large pastries. Let them rise until doubled, about 30 minutes. Bake at 350 for 10-15 minutes, until golden brown. Make glaze while baking: 1 1/2 c powdered sugar, 1 T softened butter, 2 T hot water. Mix together, frost while rolls are still warm.

Onion Rolls
1 c boiling water
1/2 pkg dry onion soup mix
1 egg, beaten
1 T yeast
2 T vegetable oil
3 1/2 c roll mix (above)
melted butter
Pour water over soup mix, stir to completely dissolve and let cool to room temp. Put roll mix into breadmaker. Make well in center of dry mixture and put yeast in well. Mix egg and oil with soup mixture and pour over dry ingredients in breadmaker. Set breadmaker to "dough" and process. When done, punch down dough and form into desired size balls. (Dough will double). Place balls on greased cookie sheet. Let balls raise to about double, about 30 minutes. Bake at 350 for 10 minutes or until lightly browned. Brush tops with melted butter.

Beef Pastries
3/4 lb. ground beef
1 c chopped onion
1 c shredded cabbage
1 t garlic salt
1/4 t msg
2 c biscuit mix (above)
1/2 c milk
1 c of shredded cheese; mozzarella or cheddar
1/4 c melted butter, margarine or oil.
Brown ground beef; drain fat. Add onion and garlic salt. Cook until onions slightly soft. Add cabbage and cook until wilted. Ass msg and stir until completely incorporated. In separate bowl, stir together biscuit mix and milk. Knead about 15 minutes. Divide dough into 8-10 small balls. Roll out each ball to about 5 inches round. Put a spoonful of meat mixture in center of dough, sprinkle with cheese. Fold over top and crimp edge with fork. Brush top with melted butter. Bake 425 for 10-20 minutes, until golden brown.

Taco Seasoning Mix
2 t dry minced onion
1 t garlic salt
1 t chili powder or chipotle chili powder
1/2 t cornstarch
1/2 t crushed dried red pepper (omit if you don't like spicy seasoning)
1/4 t dried oregano
1/2 t ground cumin
Store in zippered bag or square of foil. Use within 6 months.

To make Taco Filling:
1 lb. lean ground beef
1/2 c water
1 pkg. taco seasoning mix.
Brown ground beef; drain grease. Add water and seasoning mix. Reduce heat and simmer 10 minutes, stiring occasionally.

Sloppy Joes
1 lb lean ground beef
1/2 c chopped onion
1/4 c brown sugar
2 T vinegar
1/2 t chili powder
1/2 c ketchup
1/4 t dry mustard
1 t Worcestershire sauce
dash of red pepper
Brown ground beef with onion; drain grease. Add remaining ingredients, stir until heated through, about 10 minutes. Serve over hamburger buns or onion rolls (recipe above).

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