Fried Chicken Mix No.2

1 Tbsp. curry powder

1/2 tsp. ground allspice

OR

My fines herbs mix

PLUS

1-2 cloves garlic, crushed and very finely minced

1 tsp. cayenne pepper (more or less to taste)

1 cup flour

Salt and pepper to taste

Fried Chicken Mix No.3

3cups sifted flour

1 tsp. paprika

2 tsp. garlic salt

2 tsp. onion salt

1 tsp. dried oregano

1 tsp. dry rubbed sage

1/2 tsp. dried powdered rosemary

1/2 tsp. dried powdered thyme

1 tsp. dried parsley

1 tsp. salt

1 tsp. ground black pepper

Combine all ingredients. I like to double coat my chicken for extra crispy flavour and texture. Makes 3-1/2 cups of seasoned flour.

Bake-On Crumb Coating Mix

4 cups fine dry bread crumbs

1 Tbsp. salt

1 tsp. paprika

1 tsp. pepper

1/2 cup oil

Combine all ingredients; mix with a pastry blender or fork. Label:

To use: Add seasoning:

Savoury or poultry seasoning for Fowl

Thyme or fennel for Fish

Caraway or ground allspice for Pork

Basil or rosemary for Veal

Dip the food into water or milk; shake one piece at a time in a bag with the mix. Pans do not have to be greased.

Crispy Oven-Fried Mix

3- 1/2 cups flour

1- 1/3 cups crushed corn flakes or yellow corn meal

2 Tbsp. chilli powder

4 tsp. seasoned salt

1 cup parmesan cheese

Combine all ingredients; mix with a pastry blender or fork. Label:

To use: Add seasoning:

Savoury or poultry seasoning for Fowl

Thyme or fennel for Fish

Caraway or ground allspice for Pork

Basil or Rosemary for Veal

Dip the food into buttermilk milk; shake one piece at a time in a bag with the mix. Use greased pans.

Basic Quick-Bread Mix

This mix can be stored in the refrigerator for quick preparation of Bannock, pancakes, tea biscuits, shortcake and coffee cake. It is important that shortening be very finely cut; as well as causing an inferior texture to the product, too large pieces cause the mix to occupy more space, resulting in inaccurate measurement. When measuring the mix, spoon it lightly; do not pack it down.

8 cups flour

1 1/2 cups skim milk powder

2 tsp. salt

5 Tbsp . baking powder

2 cups shortening

1. Combine dry ingredients thoroughly.

2. Cut in shortening using two knives or a pastry blender until the mixture resembles cornmeal. Shake to bring to surface any course lumps and work them out with fingers.

3. Cover and store in the refrigerator to use as needed in the following recipes.

Yield: about 14 cups

To substitute oil for shortening in the basic mix, use 3/4 of the quantity. Mix made from oil tends to pack down more

To use as Pancakes-Basic

2 cups Basic Quick -Bread Mix

2 eggs

1 cups water

1. Beat eggs with water; stir into mix and beat only until batter is smooth and thin enough to pour.

2. Heat griddle or heavy frying pan; pan is hot enough when a few drops of water sprinkled on it will dance.

3. Grease pan lightly but evenly with oil; ladle batter or pour from a jug onto the pan, allowing for each pancake about 1/4 cup

4. Spread cooked pancakes on a heated platter and keep warm, (stacking pancakes results in sogginess.)

Yield 10-12 pancakes with a diameter of 5-6 inches

Variations

1. Use whole wheat flour for half the flour in basic mix, to make a more nutritious pancake.

2. for richer pancakes substitute sour cream for part of liquid.

3. Buttermilk- Substitute an equal amount of buttermilk for water (omit baking powder and milk powder in basic mix and substitute baking soda, 1 tsp.

Approximate Proportions of Liquid to Flour for Quick Breads

Pour or Thin Batter--Use 1 cup liquid with 1 to 1 1/2 cups flour or mix.

Drop or Thick Batter-- Use 1 cup of liquid with 1 1/2 to 2 cups flour or mix.

Soft Dough-- Use 1 cup liquid with 2 to 2 1/2 cups flour or mix.

Stiff Dough--Use 1 cup liquid with 3 to 5 cups flour or mix.

Methods of Mixing Quick Breads

Pour or Thin Batter--will pour easily from a spoon or a pitcher and varies in degree of thinness. Breakfast puff and popover mixtures are examples of the thinnest batter, while the pancake and the waffle mixtures are examples of a thicker batter. Thin batters are best combined with a rotary beater. Beat eggs, add milk and melted shortening, sift dry ingredients on top, and beat until smooth. For waffle mixtures, the eggs are often separated and the beaten whites folded in last.

Drop or Thick Batter-- does not pour readily, but drops in a soft mass from a spoon or must be shaken or pushed free from it. Muffins and fritters are examples of the drop batter. They may be made with either solid or melted shortening. Solid shortening is added to the sifted dry ingredients and cut in thoroughly with a fork. Melted shortening or oil is added to the liquid mixture of milk and beaten eggs. In either case the dry and liquid mixtures are then combined with only enough stirring to dampen the flour. The mixture will look lumpy. The cake method of mixing may be used if a large amount of shortening is included in the recipe (Cream shortening and sugar until fluffy, add beaten egg, then sifted dry ingredients and milk alternately).

Soft Dough--can be handled more or less easily. Biscuits and Bannock are made from soft dough and are mixed as quickly and deftly as possible. Have the Shortening and liquid for biscuits. Cut the shortening into the sifted dry ingredients with two knives or a pastry blender. Stir in the liquid quickly and knead on a lightly floured board for only a few seconds, until all ingredients hold together.

Stiff Dough can be handled without sticking and some energy must be used to roll it out. The Southern beaten biscuits and noodles are examples of the stiff dough.

 Variation

6 cups all-purpose flour           1 Tbsp. salt

41/2 Tbsps. baking powder      ¾ cup shortening

Method of preparation:

1. Measure the flour baking powder, and salt, then sift into a large bowl.

2. Cut in the shortening until the mixture resembles coarse corn meal.

3. Place in zip-lock bags and preferably (not necessary, as most modern shortenings do not readily go rancid), store in freeze or in the refrigerator.

How to Use:

As above, using milk as the liquid.

Or, when you are ready to make a sheet of hot biscuits:

·       Use ¾ cup milk to cups of mix---

·       and, as yet another option, spread with strawberry or raspberry jam, and roll up like a jelly roll.

·       Cut in slices, you have a delicious biscuit.

Use a 450 F oven, bake 12-15 minutes  

Yield: approximately 36 biscuits.
©Al (Alex-Alexander) D Girvan. All rights reserved.

Cookie Mix

 The best method of having a variety or fresh cookies is to prepare this Basic Cookie Mix

2 cups fat

3 cups sugar

6 cups flour

1 Tbsp. baking powder

Combine dry ingredients; cut in the fat to the consistency of fine meal; store in Zip-Lok bags in the refrigerator. Yield 10 cups

Label; Use as follows

2 cups mix

1 egg

1/4 cup oil

1 tsp. vanilla

Beat the egg, beat in the oil and vanilla; add to the mixture the ingredients for any of the variations of drop cookies except peanut butter which is added to the egg-oil mixture. Combine the two mixtures; finish as DROP COOKIES. Yield 50- 60 cookies.

Variations-All the following variations are Drop Cookies-All use the Basic Cookie Mix

Add to basic recipe:©Al (Alex-Alexander) D Girvan Allrights reserved.

Butterscotch Chip

1 cup butterscotch chips

Toll House (Chocolate Chip)

1 cup chocolate chips

1/2 cup coarsely chopped walnuts

Cereal

1 cup-All Bran, corn flakes, Rice Crispies, and /or puffed wheat

1/3 cup Granola or toasted wheat germ

Chocolate Pecan

4 squares coarsely diced sweet chocolate

1/2 cup pecans

The small bits of chocolate give these cookies an appearance quite different from that of Chocolate Chip.

Coffee

2 tsp. instant coffee

2 Tbsp. orange or lemon zest

Golden Glow -Use white sugar

2/3 cup flaked coconut

1 Tbsp. grated orange rind

1/2 cup grated carrot (pack gently to measure)

French - Use almond flavouring.

1/2 cup finely diced glazed fruit

1/2 cup slivered, blanched or toasted almonds

Shape the dough into a bar and roll; refrigerate; slice thinly to bake

Nut

1/3 cup walnuts, almonds, filberts, or pecans

2/3 cup toasted sesame or sunflower seeds

Spice-Reduce amount of sugar; use:

1/2 cup brown sugar

Add to the egg mixture:

1/2 cup molasses/long sugar

Add to the flour:

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ginger

The spices given above may be replaced by:

1/2 tsp. cinnamon

1/2 tsp. allspice

or the equivalent amount of MY GINGERBREAD SPICE MIX or CAKE SPICE MIX
©Al (Alex-Alexander) D Girvan, All rights reserved

Hermits-Using my CookMix and Not

To the Spice Cookies mixture add:

2 cups raisins, dates or glazed fruit

1 cup walnuts or pecans

For a variation of Hermits- using mix, soak the fruit for several hours in sherry, rum, or brandy before using.

Or

Hermits-not using mix.

Temperature 375 F           Time: 15 minutes

½ cup shortening                     2 tsps. baking powder

½ cup white sugar           ½ tsp. salt

1 tsp. vanilla                   ½ tsp. cloves

1 egg, well beaten           1 tsp. cinnamon

½ cup nuts, cut                        1 tsp. all spice

1 cup raisins, cut                     ¼ cup sour cream

11/2 cups sifted pastry flour

Method:

1.   Cream together the shortening and the sugar; beat until light.

2.   Add the vanilla and well beaten egg; add the cut nuts and raisins.

3.   Add the sifted dry ingredients alternately with the sour cream; mix well. Chill; drop by spoonfuls about 2 inches apart on a greased or oiled cookie sheet

4.   Bake in moderate oven. Yield: about 48 2-inch cookies. 

©Al (Alex-Alexander) D. Girvan. All rights reserved.