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Results 51 - 60 of 62 for mix tartar
51. MASTER MIX
Stir all ingredients together, except for shortening, in large container (Tupperware). Cut in shortening like pie crust. Store at room ...
Sift dry ingredients together. Then cut in shortening until mix looks like cornmeal. Store at ... yellow cake...pancakes...waffles...coffee cake...gingerbread...and biscuits!
53. MASTER MIX
Sift dry ingredients 3 times. Cut in shortening. Store in gallon glass jar. Good for muffins, pancakes, etc. as like Bisquick by adding ...
54. MASTER MIX
Sift dry ingredients together. Then cut in shortening until mix looks like corn meal. Store at room temperature. Yield: 29 cups mix.
Blend well. Store in airtight container in cool, dry place. Use up in 10 to 12 weeks. (I use whole wheat flour.)
Sift flour and measure, then ... and cream of tartar into flour. Sift together twice ... at room temperature. Mix keep good about 6 weeks. ... cup milk for biscuits.
In a bowl, combine the ... dry place for up to 6 months. Yield: about 13 1/2 cups. For biscuits, mix 2 cups with about 7 tablespoons of water.
Stir baking powder, salt and cream of tartar into flour. Sift together twice ... in Crisco until mix has consistency of cornmeal. Will ... container. Use as Bisquick.
59. MASTER MIX
Sift dry ingredients together. Then cut in shortening until mix looks like corn meal. Store at room temperature. Yield: 29 cups of mix.
60. BISCUIT MIX
Stir dry ingredients together. Cut in shortening. Store in covered container. Use just like Bisquick.
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