So if you’ve tried Magic Mix…chances are you fallen in love with it and chances are so will your neighbors! It makes white sauces easy, make incredible pudding, and allows you to make your own condensed soups…plus, it uses up powdered milk-which for most is VERY hard to do! Just mix up the Magic Mix and put it any CLEAN jar you have. Attach the recipe cards to the top (which of course I have already put together for you) and you’re done! SO EASY!
If you need more instruction on how to mix your Magic Mix-I’ve included my video below.
The secret behind making MAGIC MIX: (Makes 5 Cups of Magic Mix)
2 1/3 c. dry non-instant powdered milk
1 c. all purpose flour
1 c. butter, at room temperature and cubed
Combine dry milk, flour and butter into a large bowl. Mix with electric hand mixer until it resembles cornema. Keep mix tightly covered in the refrigerator for up to six months. Yield: 5 cups.
Could you use butter powder instead of fresh butter to make it pantry stable?
Dani: I make a white sauce mix with butter powder and it cooks up like a dream! It’s from the Mix-A-Meal cookbook by Deanna Bean and Lorna Shute. To try a “mini”, mix up 1/4 c. powdered milk, 1/4 c. A.P. flour, 1/4 c. butter powder and 1/8 tsp salt. This makes 3/4 cup. Add 1 1/2 c. hot water and whisk in saucepan for a minute. Boom! it’s done.
Dani: Ooops! Didn’t answer the question. Yes, all the mixes in this cookbook are shelf stable if kept at optimum temperature range between 40-68 degrees Fahrenheit. Also, the pudding mix in the book is significantly different than the white sauce mix.
Great! Thanks for the reply and the tip on a good cookbook! I’ve actually looked at a couple of different “make-a-mix” cookbooks and hadn’t picked one yet…glad to have a suggestion! Merry Christmas! 🙂
May I use butter flavored shortening to make the mix shelf stable?
Can I use a butter flavored shortening to make the mix shelf stable? Love, love, love your site !