University of Missouri Extension

GH1055, Reviewed October 1993

The New Missouri Mix

Barbara J. Willenberg and Karla Vollmar Hughes
Department of Food Science and Human Nutrition

Why a new Missouri Mix? For a healthier you! This all-purpose baking mix is lower in salt than the previous version. Also, whole wheat flour can be used in place of all-purpose flour to increase the fiber and nutrient content of the mix. The new Missouri Mix offers more versatility in the tested recipes provided.

The new Missouri Mix is as easy to use as a commercial all-purpose baking mix. In addition, it generally costs less to prepare mixes at home than to buy the commercial product. The main reason for the cost saving is that you supply the labor. Keep in mind that sales on commercial mixes or the regular price of store brands or no-frills mixes may be less than the cost of ingredients to make the mix at home. Use the chart in Table 1 to compare the cost of your homemade mix to a commercial all-purpose baking mix.

Table 1
Calculating the cost of Missouri Mix.

Large batch
a) Cost of one 5-pound bag of flour $
b) Cost of 24-ounce can baking powder x 0.174 $
c) Cost of 26-ounce box salt x 0.051 $
d) Cost of 64-ounce box dry milk powder x 0.094 $
e) Cost of 3-pound can shortening x 0.543 $
Total cost $
Cost of one cup mix (total cost ÷ 27 cups)
Compare to the cost of 1 cup of commercial all-purpose baking mix.
$

Example

One 20-ounce box of commercial all-purpose baking mix costs $1.50. Since 2 ounces of commercial baking mix is equivalent to 1/2 cup, 20 ounces equals 5 cups. Therefore: $1.50 ÷ 5 = $0.30 per cup. (Compare to the cost of 1 cup of Missouri Mix.)

Use our Missouri Mix calculator.

Large batch of Missouri Mix

Requires a very large mixing bowl or tub for mixing

Makes 27 cups mix.

1All-purpose, whole wheat or any combination of both.

Smaller batch of Missouri Mix

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.

Preparing and storing Missouri Mix

In addition to the recipes that follow, Missouri Mix can be used to make your own favorite recipes. Use 1-1/2 cups of Missouri Mix for each cup of flour in your recipe. Leave out leavening, salt, milk and fat in the recipe because they are already included in the Mix.

Basic biscuits

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 degrees Fahrenheit 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 spoonfuls 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 Fahrenheit 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 teaspoonfuls onto a greased baking sheet. Bake at 400 degrees Fahrenheit for 10 to 12 minutes, or until browned.

Makes 24 medium-sized cookies.

Variations
Omit spices and raisins and add 1 cup chocolate chips.

Basic cake

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 Fahrenheit for about 25 minutes.

Basic cake variations

Apple cobbler

Combine sugar, mix, cinnamon and water. Add apples and stir. Pour into a greased 9-inch square baking pan. Dot with margarine or butter.

Topping

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 Fahrenheit 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.

Gingerbread

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 Fahrenheit.

Makes 9 servings.

Corn bread

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 Fahrenheit for 25 to 30 minutes.

Makes 9 servings.

Banana-nut bread

Preheat oven to 325 degrees Fahrenheit. Grease one 9-by-5-inch loaf pan or two 7-by-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.

Bread variations

Basic muffins

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 Fahrenheit for 20 minutes.

Makes 10 to 12 medium muffins.

Muffin variations

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

Cheesy-tomato pie

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 Fahrenheit. 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.

 

GH1055 The New Missouri Mix | University of Missouri Extension

Order publications online at http://extension.missouri.edu/explore/shop/ or call toll-free 800-292-0969.

University of Missouri Extension - print indicia