PART 3--MASTER MIX RECIPES AND BULK COOKING

As I have mentioned on more than one occasion I LOVE, absolutely LOVE having meals prepared in advanced, especially when we are busy on the road. So while home I once again hit the kitchen hard. I roasted a turkey, made a roast and all the general things of that nature. When I wasn’t cooking Gary was, have I mentioned before both he and Sean are excellent cooks? If not, let me put it on the record right now that they both are. It’s a good thing too because if they weren’t often we’d go hungry due to my lack of organization on certain days.

Gary made up the Moo Gurgle recipe, which after all was originally his, and Sean made up individual meals while we were home. We alternate cooking and cleaning and the system works well for us.

On my cooking days I also made up some Master Mixes both to take along in the camper and to leave at home for Sean to use. This round I made Cream Cheese Crust Mix, Lemon Pie Filling and Shortcake Master Mix.

I made lemon tarts one night with the first two and strawberry shortcake with the third another night.

So here are the recipes to share:

Cream Cheese Crust Mix

2 8 oz pkgs of cream cheese (I used 1 lowfat and 1 regular to help cut calories)

5 sticks butter

6 cups flour

Bring the cream cheese and butter to room temperature so they soften. Then blend the two well together. Add the flour and cut in until well mixed. Divide it into 9-10 balls. Individually wrap, label and freeze. This will keep about 6 months easily in the freezer. Each ball equals one pie crust.

To make it into a crust you thaw the dough then row it out as you normally would for a pie crust. If it’s a little dry you can add a small amount of water, but it generally is not needed.

USES:

Tarts of all types

To make individual tarts of any type I mash the dough into muffin tins and then fill and bake at 400 for about 15-20 minutes or until light brown.

Pie Crusts both single and double layer

Layered cookie bases, just add your favorite topping to a layer of this crust for bar cookies and bake.



LEMON PIE FILLING:

2 ½ C presweetened with sugar lemonade mix,

1 C cornstarch

1 ¼ C sugar, more or less for sweeter/tarter flavor

1 tsp salt

Mix all the ingredients together well and store in a labeled airtight container in a cool dark place. Shelf life is about 6 months.

VARIATIONS:

Use any presweetened drink mix, limeade, koolade, whatever for unusual tarts, pies and sauces.



USES:

Lemon Pie or tarts

1 ¼ c pie filling

2 ½ c water

3 egg yolks (or 2 whole eggs if you don’t mind the strings from the whites in your pie)

2 tbl butter

In a large saucepan combine the pie filling mix, ½ c water and the eggs. Mix until smooth and the slowly stir in the remaining water as you cook the mixture over a medium heat. Stir constantly for about 4-5 minutes or until it is thickens and is bubbling.

Pour into prepared and baked pie crust or several baked tart shells. Top with whipped cream or meringue if desired.

HOT LEMON OR OTHER SAUCES

1 c water

¼ c pie filling mix

2 tbl butter

In a small saucepan stir the water into the pie filling mix as you heat it to boiling. Remove from heat and add the butter, stirring until the butter is melted.

This sauce is good over a variety of desserts it and variations there of can be used for a sweet/sour sauce on just about anything you can think of.

Now on to the Shortcake Master Mix recipe…



I adapted this recipe from my old Betty Crocker cookbook (circa 1969 publication) for a single recipe of shortcake to be a master mix that calls for just adding water. It’s great to take along in the camper for quick desserts, especially when we find great produce at road side stands as we go. I like it as a master mix because I can make just the amount we need when we need it by adjusting the pan size. I’ve even done it in muffin tins to make individual ones.

Shortcake Master Mix

Makes 48 servings—with recipe for 6-8 serving usage to follow

12 c flour

¾ c sugar

6 tbl baking powder

2 tbl salt

2 c powdered milk

2 c shortening.



Mix all the dry ingredients together in a 20 c capacity bowl (pan, roaster whatever—I use a big metal popcorn bowl).

Cut the shortening in well, until it looks almost like cornmeal.

Store in a labeled and dated airtight container in a cool dark place for up to 6 months, longer if you want to store it in the refrigerator or freezer.



TO USE: makes 6-8 servings

Mix roughly 2 ½ cups of the mix with approximately 1 c of water, using more or less of either to achieve the consistency of a sticky drop biscuit dough. Spray one or two 8 inch layer pans with cooking spray. Use one pan for a thick less crusty shortcake, use two for more crust the choice is yours. We prefer the lightness of the thicker one. Dot with butter.



Bake in a preheated oven at 450 for 12-15 minutes for the thinner layers approximately 20 for the thick one. You want a golden brown crust (like biscuits).



Serve warm topped with sweetened fruit and a dollop of whipped cream.



To use it for cobblers simply drop the dough on top of the hot fruit filling and cook as you normally would. I sometimes will add a little cinnamon, nutmeg, or other fruit type spices to the dry ingredients before adding the water for a bit of variety.



Jan who has a goal to simplify her cooking life by having all her master mixes made up at once and doesn’t see it happening for a long, long time in OK