Stir milk into Master Mix until flour is moistened.
Knead 15 strokes on lightly floured board.
Roll 1/2-inch thick.
Cut and bake at 450\u00b0 for 10 minutes.
Yields 6 (2-inch) biscuits.
Stir cocoa and sugar into Master Mix.
Combine milk, beaten egg and vanilla.
Stir into mix and blend well.
Drop by teaspoons on greased baking sheet.
Bake at 350\u00b0 for 10 to 12 minutes. Yields 2 1/2 dozen.
Stir sugar into mix.
Combine milk, beaten egg and vanilla. Stir in Master Mix until well blended.
Drop by teaspoons on greased baking sheet at 375\u00b0 for 20 minutes.
Yields 3 1/2 dozen.
Add sugar to Master Mix.
Beat egg and add to dry mixture with milk.
Heat fruit and liquid to boiling.
Sweeten if necessary. Grease casserole dish or deep pan with butter.
Pour batter in baking dish, then add hot fruit.
Bake immediately in 375\u00b0 oven for 30 to 40 minutes or until brown on top.
Preheat oven to 425\u00b0.
Beat together in bowl egg, milk and sugar.
Add Master Mix.
Stir just until dry ingredients are moistened.
Spoon into greased muffin pans and bake 20 minutes.
Add sugar to mix.
Combine milk and beaten egg and add to mix until flour is just moistened.
Bake in greased muffin pans in 450\u00b0 oven for 20 minutes.
Yields 6 muffins.
Mix dry ingredients.
Add 2/3 cup of milk or water and beat for 2 minutes.
Add rest of milk or water, eggs and vanilla and beat 2 more minutes.
Pour into greased and floured 9 x 12 or two 8-inch pans.
Bake at 275\u00b0 for 25 minutes.
Mix all ingredients until blended.
Drop by spoonfuls on cookie sheet and bake 10 to 12 minutes at 375\u00b0.
Makes 4 dozen.
Stir cornmeal, salt and sugar into mix.
Combine milk and beaten egg; add to mix, stirring until blended.
Bake in greased pan in hot oven (400\u00b0) for 20 minutes.
Yields 6 x 6-inch pan.
Mix dry ingredients.
Add egg and milk or water and mix until just moistened.
Bake at 425\u00b0 for 15 to 20 minutes.
Makes 12.
Mix until blended.
Turn out on lightly floured board and knead 15 strokes.
Bake at 450\u00b0 for 10 minutes.
Makes 15 to 20.
Stir the combined milk and beaten egg into the mix until blended.
Bake on hot griddle or in waffle iron.
(Milk can be increased if a thinner griddle cake is desired.
If the batter is thinner, waffles require longer baking to make them crisp.) Yields 6 griddle cakes or 2 waffles.
Mix water and egg.
Blend with dry ingredients.
Bake in muffin pan lined with baking paper cups at 425\u00b0 for 25 minutes. Makes 1 dozen muffins.
Mix all ingredients until blended.
Cook on hot lightly oiled griddle or waffle iron.
Makes 12 pancakes or 6 waffles.
Sift flour before measuring.
Stir dry milk solids, baking powder, salt, cream of tartar and sugar into flour.
Sift together 3 times into a large mixing bowl and cut in shortening until master mix is the consistency of cornmeal.
Store in covered containers at room temperature until used in recipe.
Sift baking powder, salt, sugar and cream of tartar into flour.
Sift all together twice into a large mixing bowl.
Cut in shortening until mixture resembles cornmeal.
Store in tightly covered container at room temperature.
Will keep for 6 weeks. When ready to use in a recipe, pile Master Mix lightly into measuring cup and level with spatula to measure.
Preheat oven to 400\u00b0F.
Grease a 10-inch pie plate.
In a frying pan, saute onion and broccoli in olive oil until slightly softened.
In a large mixing bowl, beat together eggs, milk, Bisquick or Master Mix, dill weed, salt and pepper.
Add salmon and cheese to egg mixture. Stir well.
Add onions and broccoli to mixture. Stir well.
Pour all into pie plate.
Bake for 30 to 40 minutes or until a knife inserted into the quiche comes out clean. If the quiche is browning too quickly, cover with foil.
Stir sugar and cinnamon into mix.
Combine milk and beaten egg.
Stir into mix and blend well.
Stir in rolled oats.
Drop by teaspoons on greased baking sheet.
Bake at 375\u00b0 for 10 to 12 minutes.
Yields 2 1/2 dozen.
Add yeast to warm water to dissolve.
Add beaten egg and Master Mix.
Mix with wooden spoon until combined.
Stir vigorously 30 to 40 strokes.
Place bowl in warm place until doubled in bulk.
Stir down and spoon into greased muffin tins. Let rise again until doubled.
Bake in a 400\u00b0 oven for 15 minutes, until lightly browned.
Makes 12 large rolls.
Stir sugar, cocoa, cinnamon and nuts into mix; add milk.
Beat 3 minutes at low speed.
Spread in pan.
For topping, combine brown sugar and cocoa and sprinkle over batter in greased pan. Bake in 350\u00b0 oven for 40 to 45 minutes.
Serve with sauce that forms beneath it.
Top with whipped cream if desired, or serve cold with ice cream.