All Purpose Mix & More!

This recipe is for an All Purpose baking mix which can be used for a variety of different items, similar to the 'Bisquick' brand baking mix sold in stores.  By making your own mix, you can not only save money, but also have control over the amount of fat, sugar and salt used in your mix, as well as the type of flour you use.  Have fun with this one!  Be creative!

10 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 tablespoons baking powder
1-3/4 cups powdered milk
3 teaspoons cream of tartar
2-1/2 cups vegetable shortening

In a large bowl, sift together all dry ingredients. Blend well.   With butter knives or a pastry blender, cut in the shortening until evenly distributed. Mixture will be rough in texture. Put into an airtight container or large zip baggies. Label. Store in a cool, dry place.

Use within 10 - 12 weeks if storing unrefrigerated, or within 3-6 months when storing in refrigerator. Makes about 14 cups of ALL PURPOSE MIX.  (Exception:  When using powdered shortening, mix may be stored for up to one year, unrefrigerated.)

Variation: Use 5 cups all-purpose flour and 5 cups whole- wheat flour instead of 10 cups all-purpose flour. Increase baking powder to 4 tablespoons.

Note: If you are using ALL PURPOSE MIX at high altitudes, add ½ cup  flour when making mix.

You can use ALL PURPOSE MIX with any recipe you may already have for ‘Bisquick', as well as in the following recipe and many more!

(For a main dish or dessert, depending on filling.)

Vegetable Oil for frying
1 cup milk or water
4 cups ALL PURPOSE MIX
Filling

Preheat 1 inch of oil to 350 degrees F in an electric frying pan.  Combine ALL PURPOSE MIX and milk or water in a medium bowl. Stir to blend. Knead on a lightly floured surface until dough is smooth. Roll dough as for pie crust. Cut into circles with a large drinking glass (about 4 inches in diameter). Place 1 to 2 Tablespoons of filling in center of each circle. Fold dough over and press the edges firmly together with floured fingers. Fry in hot oil about 2 minutes on each side, until golden brown. Makes 20 - 24 turnover pies.

*Applesauce: Fill with thick, flavored applesauce.

*Fresh Fruit: Fill with fresh, cut-up, sweetened fruit such as strawberries, peaches, apricots or raspberries.

*Canned Pie Fillings: Fill with any fruit pie filling such as cherry, blueberry and lemon.

*Dried Fruit: Fill with cooked dried apricots, peaches or apples with 3 tablespoons sugar and 2 teaspoons cornstarch, cooked together until thickened, then cooled.

*Pineapple: Fill with mixture of 2/3 cup drained crushed pineapple, 4 teaspoons sugar and 2 teaspoons cornstarch, cooked together until thickened, then cooled.

*Mincemeat: Fill with mixture of equal parts mincemeat and thick applesauce.

(After dessert pies are cooled, drizzle them with a simple glaze (frosting) for a special treat, or serve them with ice cream while they are hot!)

*Chili: Fill with thick homemade or canned chili

*Chicken or Tuna: Fill with mixture of 1 cup minced, cooked chicken or tuna, 1 Tablespoon chopped pimento or parsley and 1/4 cup chicken gravy or cream of chicken soup.

(I like to fill them with a mixture of browned lean ground beef, chopped onions, sliced black olives and seasonings to taste. Then I serve them with the following sauce and shredded cheddar, Co-Jack or Monterey Jack cheese.

1 can Tomato soup
½ cup Margarine
½ cup Flour
1 Tbsp. Chili Powder
2 cans Water

Melt margarine in small saucepan over medium heat. Thicken with flour. Add soup, water and Chili Powder and cook over med-high heat until thick. Serve over Filled Pies, Frozen Burritos or any thing you like!)

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