| 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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