My Master Mix

Submitted by Lise in Indiana

"This is Purdue's Master Mix, enriched with whole dried milk. Use 5 lbs. of flour and 2 pounds of shortening - no need to use measuring cups! Substitute whole wheat (pastry) flour for up to half of the all-purpose flour, if desired."

 

• Ready In: 10mins
• Ingredients: 7
• Yields: 29 cups

ingredients

• 20 cups all-purpose flour, sifted
• 2 1⁄2 cups dry milk, whole
• 3⁄4 cup double-acting baking powder
• 2 1⁄2 tablespoons salt
• 1 tablespoon cream of tartar
• 1⁄2 cup sugar
• 4 cups vegetable shortening

directions

1. Measure/weigh all ingredients accurately.
2. Stir the flour, dry milk, salt,baking powder, cream of tartar and sugar together until well blended.
3. Cut in the shortening with a pastry blender or rub your hands until it is evenly distributed and the mixture resembles coarse meal.
4. Makes about 29 cups of mix.
5. Store this mix in an air tight container such as glass jars, or in plastic or metal containers.
6. Be careful not to pack the mix. Tighten the lids and store at room temperature in a dark place.
7. Label and date the container. This mix keeps 4 weeks at room temperatures.
8. Freeze for longer storage - up to a year.