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Accurate measuring can mean the difference between a prize-winning product and a failure. Measure dry ingredients in standard dry measuring cups or standard measuring spoons. Spoon ingredients lightly into the cup and level with a spatula. Be careful not to hit the side of the measuring cup with the spoon causing dry ingredients to settle and measurements to be inaccurate. All ingredients to be measured should be lump-free. Sifting will remove lumps from baking powder.
Solid ingredients, such as shortening, should be packed firmly into a flush-rim measuring cup so that no air pockets remain. A rubber spatula is useful to get all the shortening out of the cup.
When the baking powder is added, stir mix at least one minute to thoroughly distribute.
Always stir Missouri Mix before measuring to redistribute the ingredients. Spoon lightly into a cup and level with a spatula. Do not sift Missouri Mix before using.
Because of the higher fat content, the Homemade mix usually gives a more tender product than most commercial mixes.
Quick snacks: Quickly prepared warm after school snacks are possible with minimum effort. School children will want to make many of these recipes for themselves. Many of these quick recipes can be a special treat for unexpected company
Using Mix with your own recipe: Should you have a special recipe that has not been adapted for use with the Missouri Mix,
You may substitute 1 1/2 cups of the mix for each cup of flour called for in your recipe.The mix will contain the necessary baking powder, salt, fat and milk.
If stored in an airtight container in a cool, dry location, Missouri Mix will stay fresh for several months.
Suitable storage containers for Missouri Mix include: glass jars, plastic containers and bags made for freezer use.
The shelf-life of Missouri Mix can be extended by packaging in moisture- and vapor-proof containers and refrigerating or freezing.
If whole wheat flour is used, Missouri Mix must be refrigerated to prevent flavor changes due to the higher level of fat in whole wheat flour.
Before storing, label Missouri Mix with name of product, date prepared, use-by date and other information you will need to use the Mix.
Requires a very large mixing bowl or tub for mixing.
* All-purpose, whole wheat or any combination of both.
Makes 11 cups mix.
Combine dry ingredients in large bowl. Sift to assure even distribution of ingredients. Using a pastry blender, cut in shortening until mix is the consistency of cornmeal.
Store in tightly covered container.
Mixture may be measured into definite amounts, stored in plastic bags or jars and be ready for speedy mixing of your favorite, Missouri Mix made with vegetable shortening may be stored at room temperature for six weeks. Missouri Mix made with lard should be refrigerated.
For six biscuits:
For 12 biscuits
Gradually add water to mix, stirring with a fork. Use just enough water to make a soft, nonsticky dough. Turn onto floured board and knead about 10 times. Roll or pat out to 1/2-inch thickness. Cut out with floured biscuit cutter. Bake on baking sheet in a 450 degree F oven 8 to 10 minutes, until lightly browned.
For drop biscuits: Increase water slightly to 1/3 cup for six biscuits, and to 2/3 cup for 12 biscuits. It is not necessary to knead or roll. Drop by spoonsful onto a greased baking sheet.
Flavor variations for biscuits: Blend grated cheese, chopped parsley, chives or other herbs with the dough to add color and flavor.
Peanut Butter Refrigerator Cookies
Stir sugar and peanut butter into Mix. Combine water and egg and add to mix. Stir thoroughly. Shape into a roll. To bake now, slice the roll into 1/4-inch thick sections. Shape into balls, place on ungreased baking sheets and flatten with a floured fork. Bake at 375 degrees F for 10 to 12 minutes. The rolled cookie dough can be wrapped airtight and refrigerated several days before baking.
Makes 3 1/2 dozen cookies.
Oatmeal Drop Cookies
Stir together mix, sugar, oatmeal and spices. Add water to egg and add to dry ingredients. Add nuts and raisins and stir. Drop by teaspoonsfuls onto a greased baking sheet. Bake at 400 degrees F for 10 to 12 minutes, or until browned.
Makes 24 medium-size cookies.
Omit spices and raisins and add 1 cup chocolate chips.
Grease and flour bottom of a 9-inch cake pan. Stir sugar into mix. Combine water, egg and vanilla. Add half the liquid ingredients to mix and beat 2 minutes at medium speed with an electric mixer or 200 strokes by hand. Add the other liquid and beat one minute. Pour batter into pan. Bake at 375 degrees F for about 25 minutes.
Basic cake variations:
Applesauce Spice Cake
Leave water and vanilla out and add: 1/2 cup applesauce, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/8 teaspoon cloves. Increase sugar to 2/3 cup. Stir in 1/3 cup raisins and 1/4 cup nuts (optional).
Banana Cake: Reduce water to 1/3 cup. Add 1/2 to 2/3 cup mashed banana (about 1 banana).
Upside-Down Cake: Mix up Basic Cake batter. If fruit juices are light-colored, they may be used for all or part of the liquid. Melt 1/4 cup butter or margarine in a 9-inch skillet (use only oven-proof skillet). Sprinkle 1/2 cup packed brown sugar over melted butter or margarine. Arrange 1-1/2 cups fruit over the sugar. (Drained sweet cherries, peaches, pineapple, apricots or other fruit may be used.) Spread cake batter over the fruit. Bake at 350 degrees F for 30 minutes until center springs back when lightly touched. Cool in pan for 10 minutes, then invert on a serving plate.
Combine sugar, mix, cinnamon and water. Add apples and stir. Pour into a greased 9-inch square baking pan. Dot with margarine or butter.
Add 1 tablespoon sugar to Mix. Combine egg and water and stir into Mix. Stir well. Spread topping over fruit. Sprinkle other tablespoon of sugar over topping. Bake at 350 degrees F for 30 minutes. Serve while warm.
Makes 6 to 8 servings.
Variations: Prepare peaches, berries, cherries or other fruits as for a pie and substitute for apples.
Add spices to mix. Stir together brown sugar, molasses, water and egg. Add half of liquid to dry ingredients and beat on medium speed with an electric mixer for 2 minutes or 200 strokes by hand. Add remaining liquid and beat one minute at low speed. Pour batter into a greased 8-inch square baking pan lined with waxed paper. Bake 30 minutes at 350 degrees F.
Makes 9 servings.
Mix dry ingredients. Add egg to buttermilk and blend with dry ingredients. Pour into a well-greased, 8-inch square pan. Bake at 425 degrees F for 25 to 30 minutes.
Makes 9 servings.
Heat oven to 325 degrees F. Grease one 9 x 5-inch loaf pan or two 7 x 3-inch loaf pans. In a medium bowl, combine all ingredients, stirring to blend. Turn into prepared pan(s). Bake 50 to 60 minutes until a wooden toothpick inserted in center comes out clean. Cool on a rack 5 minutes. Turn out of pan. Cool right-side up on rack.
Makes 1 or 2 loaves.
Pumpkin Bread: Heat oven to 350 degrees F. Substitute 1 cup mashed, cooked pumpkin for bananas and add 1/2 teaspoon each cinnamon, ground nutmeg and ground cloves. Stir to blend. Then stir in the 1/2 cup chopped nuts and 1/2 cup raisins. Bake 50 to 60 minutes.
Zucchini Bread: Heat oven to 325 degrees F. Substitute 2 cups well-drained, grated, unpeeled zucchini for bananas, and add 3 tablespoons orange juice and 1 teaspoon grated orange peel. Bake 60 to 70 minutes.
Date-Nut Bread: Heat oven to 350 degrees F. Substitute 1 cup chopped dates for bananas and increase milk to 3/4 cup. Raisins, chopped prunes or figs can be substituted for dates. Bake 50 to 60 minutes.
Stir sugar into mix. Beat egg and add to the water. Add liquid to dry ingredients and stir 15 strokes or just enough to blend, leaving a few lumps. Bake in well-greased muffin tin at 400 degrees F for 20 minutes.
Makes 10 to 12 medium muffins.
Apple Muffins: Add 3/4 cup peeled, finely-diced apples, 1/4 teaspoon cinnamon and a dash of nutmeg to muffin batter.
Blueberry Muffins: Add 1/2 cup canned, fresh or frozen blueberries without juice to muffin batter.or apricots to the dry ingredients. Sprinkle with cinnamon and sugar before baking.
Banana Muffins: Reduce water to 1/2 cup and add 1/2 cup mashed banana and 1/4 teaspoon nutmeg to muffin batter.
Bran Muffins: Reduce Mix to 1-1/2 cups and add 1/2 cup all-bran type cereal to dry ingredients.
Cheese Muffins: Add 1/2 cup grated Cheddar cheese to dry ingredients.
Basic Pancakes and Waffles
Add sugar to mix. Beat egg slightly, then add to water and stir thoroughly. Add liquid to mix and stir about 25 strokes. Batter will not be smooth. Bake on a preheated griddle or skillet. Or follow directions for individual waffle makers.
Makes about 16 4-inch cakes or 4 small waffles.
Pancake and waffle variations:
Bacon: Add three strips cooked, drained and crumbled bacon to batter.
Blueberry: Add 1/2 cup canned, fresh or frozen blueberries without juice to batter. Blueberry juice can be used to make syrup.
Cornmeal: Substitute 1/2 cup cornmeal for 1/2 cup Mix in basic pancake/waffle recipe.
Pecan: Add 1/4 cup chopped pecans to batter.
Brown beef and onion; drain well. Spread in a greased 10-inch pie plate. Combine milk, eggs, mix, salt and pepper, beat for 1 minute with a hand beater. Pour over ground beef. Bake for 25 minutes at 400 degrees F. Top with tomato slices and cheese. Bake 5 to 8 minutes or until a knife inserted in the center comes out clean.
Makes 6 to 8 servings.
Large Batch makes 27 cups mix.
Source: University of Missouri extension