Make-A-Mix by Karine Eliason Read Free Book Online Page A

butter in a large bowl. Beat in vanilla and eggs until light and fluffy. In a large bowl, combine flour and baking soda. Gradually stir flour mixture into egg mixture until blended.
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    Divide dough into 4 equal pieces. Shape each piece into an 8- to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12-dozen cookies.
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    PEANUT-BUTTER COOKIES
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    Preheat oven to 350F (175C). Cut dough into 1-inch-thick slices. Cut each slice into fourths. Roll each piece into a ball. Place balls on an ungreased baking sheet about 1-1/2 inches apart. Use fork tines to flatten cookies in a crisscross design. Bake 8 to 10 minutes until lightly browned around edges. Remove cookies from baking sheet and cool on wire racks. Makes about 36 cookies.

SLICE & BAKE SUGAR COOKIES
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    Cookie rolls can be thawed, rolled out and cut into shapes.
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    2 cups butter or margarine, softened
    2 cups granulated sugar
    3 eggs
    2 teaspoons vanilla extract
    1 teaspoon lemon extract
    6 cups all-purpose flour
    1 teaspoon baking soda
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    SLI CE & BAKE SUGAR COOKIES
    makes:
    Cookie Crust Fruit Tart, page 306
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    SUGAR COOKIES
    1 roll frozen cookie dough, above, slightly thawed
    Granulated sugar, if desired
    Cut four 14” x 12” pieces of waxed paper or plastic wrap; set aside. In a large bowl, cream butter or margarine and sugar. Beat in eggs, vanilla and lemon extract until light and fluffy. In a large bowl, combine flour and baking soda. Gradually stir flour mixture into egg mixture until blended.
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    Divide dough into 4 pieces. Shape each piece into an 8- to 10-inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” piece of heavy-duty foil; label. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12-dozen cookies.
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    SUGAR COOKIES
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    Preheat oven to 350F (175C). Lightly grease 2 large baking sheets. Cut dough into 1/4-inch slices. Place slices on prepared baking sheets about 1/2 inch apart. Sprinkle slices lightly with granulated sugar, if desired. Bake 8 to 10 minutes until edges start to brown. Remove cookies from baking sheets and cool on wire racks. Makes about 36 cookies.

BEEF GRAVY MIX
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    Not quite as good as “Grandma” used to make, but so very convenient!
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    1-1/3 cups instant nonfat milk powder
    3/4 cup instant flour
    3 tablespoons instant beef bouillon granules
    1/8 teaspoon ground thyme
    1/4 teaspoon onion powder
    1/8 teaspoon ground sage
    1/2 cup butter or margarine
    3 teaspoons brown sauce for gravy
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    BEEF GRAVY MIX makes:
    Tasty Beef Birds, page 129 Smothered Hamburger Patties, page 131 Stuffed Pork Chops, page 201
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    BEEF GRAVY
    1 cup cold water
    1/2 cup BEEF GRAVY MlX, above
    Combine milk powder, flour, bouillon granules, thyme, onion powder and sage. Stir with a wire whisk to blend. Use a pastry blender or 2 knives to cut in butter or margarine until evenly distributed. Drizzle brown sauce for gravy over mixture. Stir with wire whisk until blended. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents. Store in refrigerator. Use within 4 to 6 weeks. Makes about 2-2/3 cups BEEF GRAVY MIX.
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    BEEF GRAVY
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    Pour water into a small saucepan. Use a whisk to stir BEEF GRAVY MIX into water. Stir constantly over medium heat until gravy is smooth and slightly thickened, 2 to 3 minutes. Makes about 1 cup.

CHICKEN GRAVY MIX
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    Enhance any chicken dish with this lightly seasoned gravy.
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    1-1/3 cups instant nonfat milk powder
    3/4 cup instant flour
    3 tablespoons instant chicken bouillon granules
    1/4 teaspoon ground sage
    1/8 teaspoon ground thyme
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