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Results 11 - 20 of 62 for mix tartar
Master Mix developed at Purdue University. For ... salt, cream of tartar, dry milk solids and ... slightly. Makes 2 (11x15-inch) crusts. Bake at 425°F.
Combine all ingredients in large mixer bowl of electric beater. Blend well. Store in refrigerator. To use, remove and let stand at room ...
Combine dry ingredients in large bowl; mix well. Cut in butter until ... refrigerator. Use in same manner as packaged biscuit mix. Yield: 13 cups mix.
In a large mixing bowl, ... and cream of tartar. With a pastry blender, ... To use, spoon mix lightly into a measuring cup; ... edges. Makes 10 pancakes.
Stir baking powder, salt, cream of tartar, dry milk solid, sugar ... lid. For biscuits mix 1/4 cup of water for ... developed at Purdue University.
Sift dry ingredients 3 times. ... use as much mix as needed and mix with ... degrees for 12 minutes. I put sugar in if using mix for shortcakes.
Sift flour and measure. Sift ... of 2 cups mix to batch. 1 cup mix ... people. Add sugar for shortcake. Bake at 450 degrees for 12 to 15 minutes.
Sift together all dry ingredients. ... container. Will keep for 6 weeks. Measure mix lightly into container. Use as directed for Bisquick recipe.
19. MASTER MIX
Stir baking powder, salt, cream of tartar, dry milk and sugar ... in shortening until mix looks like cornmeal. Put in ... Store at room temperature.
20. MASTER MIX
Stir all ingredients together except shortening. Cut in shortening like pie crust. Cover at room temperature.
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