| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Master mix | 1 | Servings | |
INGREDIENTS
| 6 | c | Unbleached Flour |
| 1 1/2 | c | Brown Sugar, Firmly Packed |
| 1 1/2 | c | Chopped Nuts |
| 1 | lb | Butter or Margarine,Softened |
| 2 | Cups Cookie Crumb Crust Mix |
INSTRUCTIONS
Preheat oven to 375 degrees F. (190 degrees C). In a large bowl combine dry ingredients and blend well. With a pastry blender cut in butter or margarine until mixture resembles cornmeal in texture. Press misture firmly into 2 unbuttered shallow baking pans. Bake about 15 minutes. Cool. Crumble and put in a large airtight container and label as Cookie Crumb Crust Mix. Stor in a cool dry place and use within 4 to 6 weeks. Makes about 10 1/2 cups of mix. COOKIE CRUMB CRUST: Press about 2 cups crumb mix in a baking pan or 9-inch pie plate and bake according to directions for filling. From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip
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