Master Mix Recipes

Classic Onion Soup Mix

3/4 cup dried minced onion

1/3 cup beef bouillon granules

1/4 cup onion powder

1/4 teaspoon sugar

1/4 teaspoon celery seed

FOR ONION SOUP:

4 cups water

FOR ROASTED POTATOES

6 medium potatoes (about 2 pounds), cut into 1/2-inch cubes

1/3 cup olive oil

FOR ONION DIP:

2 cups (16 ounces) sour cream

Assorted raw vegetables, chips or crackers

Combine the first five ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 4 batches (20 tablespoons total).

To prepare onion soup: In a saucepan, com-bine water and 5 tablespoons onion soup mix. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Yield: 3 servings.

To prepare roasted potatoes: In a bowl, toss potatoes and oil. Sprinkle with 5 tablespoons onion soup mix; toss to coat. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 450° for 35-40 minutes or until tender, stirring occasionally. Yield: 6 servings.

To prepare onion dip: In a bowl, combine sour cream and 5 tablespoons onion soup mix; mix well. Refrigerate for at least 2 hours. Serve with vegetables, chips or crackers.

Yield: 2 cups. 

Spaghetti Sauce Mix

1/4 cup cornstarch

1/4 cup dried minced onion

3 tablespoons dried celery flakes

1/4 cup dried parsley flakes

2 tablespoons Italian seasoning

4 teaspoons salt

4 teaspoons sugar

2 teaspoons dried minced garlic

ADDITIONAL INGREDIENTS:

1 pound ground beef

2 cups water

1 can (6 ounces) tomato paste

Combine the first eight ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 4 batches (1 cup total).

To prepare spaghetti sauce: In a skillet, brown beef; drain. Stir in 1/4 cup spaghetti sauce mix, water and tomato paste. Bring to a boil; boil and stir for 2 minutes. Reduce heat; cover and simmer for 20 minutes. Yield: about 3 cups sauce per batch. 

White Sauce Mix

2 cups instant nonfat dry milk powder

1 cup all-purpose flour

2 teaspoons salt

1 cup cold butter

ADDITIONAL INGREDIENTS:

1 cup water

Combine dry milk, flour and salt; mix well. Cut in butter until mixture resembles fine crumbs. Store in an airtight container in the refrigerator for up to 3 months. Yield: Number of batches varies depending on thickness of sauce (4-2/3 cups total).

To prepare white sauce: For a thin white sauce, combine 1/3 cup mix and 1 cup water in a saucepan. For a medium white sauce, use 1/2 cup mix. For a thick white sauce, use 3/4 cup of mix. Bring to a boil over medium heat; cook and stir for 2 minutes. Yield: 1 cup sauce per batch. 

Classic Cream Soup Mix

2 cups instant nonfat dry milk powder

1/2 cup plus 2 tablespoons cornstarch

1/2 cup mashed potato flakes

1/4 cup chicken bouillon granules

2 tablespoons dried celery flakes

1 teaspoon onion powder

1/2 teaspoon dried marjoram

1/4 teaspoon garlic powder

1/8 teaspoon white pepper

In a food processor or blender, combine all ingredients; cover and process until vegetable flakes are finely chopped. Store in an airtight container in a cool dry place for up to 1 year. Yield: 9 batches (3 cups total).

For a condensed cream soup substitute: In a 1- qt. saucepan or microwave-safe bowl, combine 1/3 cup of soup mix and 1-1/4 cups water. Bring to a boil or microwave on high for 1-1/2 to 2 minutes, stirring occasionally. Cool or chill. Use as a substitute for one 10-3/4-oz. can of condensed cream of chicken, mushroom or celery soup.

For 1-1/2 cups of cream soup: In a 1-qt. sauce-pan or microwave-safe bowl, combine 1/3 cup of soup mix and 1-1/2 cups water. Bring to a boil or microwave on high for 1-1/2 to 2 min-utes, stirring occasionally. Yield: 9 batches (3 cups total).

Taco Seasoning Mix

1/4 cup dried minced onion

1/4 cup chili powder

3 tablespoons salt

4 teaspoons cornstarch

1 tablespoon dried minced garlic

1 tablespoon ground cumin

1 tablespoon crushed red pepper flakes

2 teaspoons beef bouillon granules

1-1/2 teaspoons dried oregano

ADDITIONAL INGREDIENTS:

1 pound ground beef

1/3 to 1/2 cup water

In a small bowl, combine the first nine ingredi-ents. Store in an airtight container in a cool dry place for up to 1 year. Yield: 6-7 batches (about 3/4 cup total).

To prepare tacos: In a large skillet, cook beef over medium heat until no longer pink; drain. Add 2 tablespoons taco seasoning mix and water. Bring to a boil; cook and stir for 2 minutes.

Yield: 4 servings per batch. 

Ranch Dressing and Dip Mix

2 tablespoons plus 2 teaspoons dried minced onion

1 tablespoon dried parsley flakes

2-1/2 teaspoons paprika

2 teaspoons sugar

2 teaspoons salt

2 teaspoons pepper

1-1/2 teaspoons garlic powder

ADDITIONAL INGREDIENTS FOR DRESSING:

1 cup mayonnaise

1 cup buttermilk

ADDITIONAL INGREDIENTS FOR DIP:

1 cup (8 ounces) sour cream

In a small bowl, combine the first seven ingre-dients. Store in an airtight container in a cool dry place for up to 1 year. Yield: about 6 table-spoons mix (enough to make 6 batches).

To prepare dressing: In a bowl, combine 1 tablespoon mix with mayonnaise and butter-milk; refrigerate. Yield: 2 cups.

To prepare dip: In a bowl, combine 1 table-spoon mix and sour cream; refrigerate for at least 1 hour before serving. Yield: 1 cup. 

Buttermilk Biscuit Mix

8 cups all-purpose flour

1-1/2 cups buttermilk blend powder 

4 tablespoons baking powder

3 tablespoons sugar

2 teaspoons salt

2 teaspoons cream of tartar

1 teaspoon baking soda

2-1/3 cups shortening

In a bowl, combine the first seven ingredients; cut in the shortening until crumbly. Store in an air-tight container in a cool dry place for up to 6 months.

Buttermilk Biscuit Mix may be used to prepare the following recipes: Bacon 'N' Egg Biscuits, Quick Chicken Pie, Cheesecake Squares, Beef Pinwheels with Gravy, Cheese Pizza and Pigs in Biscuits. Yield: about 13-1/2 cups.

Bacon 'n' Egg Biscuits

2 cups Buttermilk Biscuit Baking Mix

7 tablespoons water

8 eggs

8 slices process American cheese

8 bacon strips, halved and cooked

In a large bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to 1/2-in. thickness; cut with a lightly floured 3-in. bis-cuit cutter.

Place on an ungreased baking sheet. Bake at 425° for 9-10 minutes or until golden brown. Meanwhile, scramble the eggs. Split the bis-cuits; fill each with a slice of cheese, scrambled egg and two bacon pieces. Yield: 8 servings. 

Quick Chicken Pie

1-2/3 cups frozen mixed vegetables, thawed

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 cup cubed cooked chicken

1 egg, lightly beaten

1/2 cup milk

1 cup Buttermilk Biscuit Mix

In a large bowl, combine the vegetables, soup and chicken. Transfer to an ungreased 9-in. pie plate. In another bowl, combine egg, milk and biscuit mix just until moistened. Pour over chicken mixture.

Bake at 400° for 30-35 minutes or until golden brown. Yield: 6 servings.

Creamy Cheesecake Squares

2 packages (8 ounces each) cream cheese, sof-tened

1 cup sugar

2 eggs

1/2 cup plain yogurt

2 teaspoons McCormick® Pure Vanilla Extract

1 teaspoon lemon juice

1/2 cup Buttermilk Biscuit Mix

TOPPING:

1 cup (8 ounces) sour cream

2 tablespoons sugar

2 teaspoons McCormick® Pure Vanilla Extract

Fresh fruit, optional

In a bowl, beat cream cheese and sugar. Add eggs, yogurt, vanilla, lemon juice and biscuit mix; mix just until smooth. Pour into a greased 9-in. square baking dish. Bake at 350° for 25-30 min-utes or until center is nearly set. Place on a wire rack while preparing topping. In a bowl, combine sour cream, sugar and vanilla until smooth. Care-fully spread over cheesecake. Bake for 4 minutes (topping will not brown or set). Cool on a wire rack for 1 hour. Refrigerate until completely cooled. Garnish with fruit if desired. Yield: 9 servings. 

Beef Pinwheels with Gravy

2 cups Buttermilk Biscuit Mix

1 teaspoon dried basil

7 tablespoons water

1/2 pound ground beef, cooked and drained

1/4 cup beef gravy

Additional gravy, warmed

In a bowl, combine biscuit mix, basil and water just until moistened. Turn onto a lightly floured surface; knead 5 times. Roll out into a

12-in. x 9-in. rectangle. 

Pigs in Blankets

2 cups Buttermilk Biscuit Mix

2 tablespoons cornmeal

7 tablespoons water

10 hot dogs

In a bowl, combine biscuit mix, cornmeal and water just until moistened. Turn onto a lightly floured surface; knead 5 times. Roll out into a 10-in. square; cut into 10 strips. Starting at one end, wrap each strip in a spiral around a hot dog; pinch ends. Place on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until golden brown. Yield: 10 servings. 

Cheese Pizza

1-1/2 cups Buttermilk Biscuit Mix

1/3 cup hot water

1 can (8 ounces) pizza sauce

1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

In a bowl, combine biscuit mix and water; mix well. Press into a greased 12-in. pizza pan. Spread with pizza sauce; sprinkle with cheese. Bake at 450° for 12-15 minutes or until golden brown. Yield: 4 servings.

Master Cookie Mix

4-1/2 cups all-purpose flour

1-1/2 cups sugar

1-1/2 cups packed brown sugar

2 teaspoons salt

2 teaspoons baking soda

1-1/2 cups shortening

In a large bowl, combine the flour, sugars, salt and baking soda. Cut in shortening until crumbly. Store in an airtight container in a cool dry place for up to 6 months.

Master Cookie Mix may be used to prepare the following recipes: Peanut Butter Cookies, Cinna-mon Raisin Cookies and Banana Cookies. Yield: about 10 cups.

Quick Peanut Butter Cookies

1/2 cup peanut butter

2 eggs

1 teaspoon McCormick® Pure Vanilla Ex-tract

2 cups Master Cookie Mix

In a bowl, combine all ingredients; mix well. Drop by rounded tablespoonful 2 in. apart onto ungreased baking sheets. Flatten

slightly with a glass dipped in sugar if de-sired. Bake at 350° for 10-12 minutes or until set and edges are lightly browned. Cool

for 1-2 minutes before removing to wire racks. Yield: about 2-1/2 dozen.

Cinnamon Raisin Cookies

2 eggs

1/2 teaspoons ground cinnamon

1/2 teaspoon McCormick® Pure Almond Ex-tract

2-1/2 cups Master Cookie Mix

1/2 cup raisins

1/2 cup chopped walnuts

In a bowl, combine eggs, cinnamon, extract and cookie mix; mix well.

Stir in raisins and nuts.

Drop by rounded tablespoonful 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set and edges are lightly browned. Cool 1-2 minutes before removing to wire racks. Yield: about 2-1/2 dozen.

Banana Cookies

2 eggs

1/2 cup mashed ripe bananas

1/4 cup all-purpose flour

1 teaspoon McCormick® Pure Vanilla Ex-tract

2-1/2 cups Master Cookie Mix

1/2 cup chopped pecans

In a bowl, combine the first five ingredients; mix well. Stir in the pecans. Drop by rounded tablespoonful 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-11 minutes or until set and edges are lightly browned. Cool for 1-2 minutes before removing to wire racks. Yield: about 3 dozen.

Basic Brownie Mix

5 cups sugar

3 cups all-purpose flour

1 can (8 ounces) baking cocoa

1 teaspoon salt

ADDITIONAL INGREDIENTS (for each batch of brownies):

1/2 cup butter, melted

2 eggs, lightly beaten

1 tablespoon water

1/2 teaspoon vanilla extract

FOR CARAMEL-NUT BROWNIES:

1/4 cup caramel ice cream topping

3/4 cup chopped pecans, toasted, divided

FOR CHERRY BROWNIES:

1/2 cup dried cherries or cranberries

1/2 cup water

Frosting of your choice, optional

In a large bowl, combine the sugar, flour, cocoa and salt. Store in an airtight container in a cool dry place for up to 6 months. Yield: 5 batches (about 10 cups total).

To prepare basic brownies: Preheat oven to 350°. In a large bowl, combine 2 cups brownie mix, butter, eggs, water and vanilla. Pour into a greased 8-in.-square baking dish. Bake 25-30 minutes or until a toothpick inserted near the cen-ter comes out clean. Cool on a wire rack. Yield: 9 servings.

To prepare caramel-nut brownies: Prepare ba-sic brownie batter. Pour half into a greased 8-in.-square baking dish. Drizzle with caramel topping and sprinkle with 1/2 cup pecans. Top with re-maining batter and pecans. Bake and cool as di-rected. Yield: 9 servings.

To prepare cherry brownies: In a small saucepan, bring the cherries and water to a boil. Remove from heat; let stand 5 minutes. Drain and pat dry. Prepare basic brownie bat-ter; stir in cherries. Pour mixture into a greased 8-in.-square baking dish. Bake and cool as directed. Frost if desired. Yield: 9 servings.

Whole Grain Pancake Mix

10 cups whole wheat-flour

2 cups buttermilk blend powder

1-1/2 cups buckwheat flour

1 cup sugar

1/3 cup baking powder

2 Tablespoons baking soda

2 Tablespoons salt

1-1/2 cups quick-cooking oats

ADDITIONAL INGREDIENTS:

1 egg, lightly beaten

1/2 cup water

2 Tablespoons canola oil

In a large bowl, combine the first seven ingre-dients. Place oats in a food processor; cover and process until ground. Stir into the flour mixture. Divide mixture among five airtight containers. Store for up to 6 months

To prepare pancakes: Pour 1 cup mix into a large bowl. In a small bowl, whish the egg, water and oil; stir into pancake mix just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

Cranberry Beverage Syrup

2 quarts water

3 pounds fresh or frozen cranberries

5 cups sugar

5 cinnamon sticks (3 inches)

ADDITIONAL INGREDIENT FOR CRAN-BERRY COOLER:

1 liter ginger ale, chilled

ADDITIONAL INGREDIENTS FOR CRAN-APPLE DRINK:

2 cups apple juice, chilled

2 cups club soda, chilled

ADDITIONAL INGREDIENTS FOR CRANBERRY-LEMON SPARKLE:

1-1/2 quarts cold water

1-1/2 quarts ginger ale, chilled

1 can (12 ounces) frozen lemonade concentrate, thawed

In a Dutch oven, bring the water, cranberries, sugar and cinnamon to a boil. Simmer, uncov-ered, for 10 minutes or until berries pop. Mash slightly with a potato masher; simmer 5 min-utes longer. Strain and discard pulp and cinna-mon sticks. Refrigerate syrup in 2-cup portions for up to 3 days or freeze for up to 3 months. Thaw before using. Yield: 5 batches (about 10 cups total).

To prepare Cranberry Cooler: In a pitcher, combine 2 cups cranberry syrup and ginger ale. Serve over ice. Yield: 6 servings.

To prepare Cran-Apple Drink: In a pitcher, combine 2 cups cranberry syrup, apple juice and club soda. Serve over ice. Yield: 6 serv-ings.

To prepare Cranberry-Lemonade Sparkle: In a punch bowl, combine water, ginger ale, 4 cups cranberry syrup and lemonade concen-trate. Serve over ice. Yield: 18-20 servings.

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