Biscuit mix makes it easy to bake a batch

Dear Heloise: I’m interested in making up my own version of biscuit mix to have on hand for baking. Can you help? Carol Armstrong, Colorado Springs, Colo.

I would be happy to reprint this easy-to-make Heloise’s biscuit mix. You will need:

8 cups all-purpose flour

1‚Ñ3 cup baking powder

2 teaspoons salt

8 teaspoons sugar (optional)

1 cup shortening

Milk

Mix all the dry ingredients together. Using a pastry blender, cut the shortening in until the mixture resembles coarse meal. Store in a well-sealed container in the pantry or fridge (it will last longer in the refrigerator).

To make biscuits, use 1‚Ñ3 cup of milk for each cup of mix. Bake at 450 degrees for 12 to 15 minutes.

To make pancakes, add enough liquid for the batter consistency desired. Enjoy! Heloise

Dear Heloise: Here is my favorite hint: I place a large cookie sheet on the top rack in my refrigerator. Things don’t tend to tip over like they do when they’re sitting directly on the rack (found more in older refrigerators than the fancy-schmancy new ones), plus when something spills, it doesn’t drip down on the items below, and that makes cleanup a snap. Todd Franko, Youngstown

Todd, that’s a great hint, as many people do still have the older models. Say hi to my friends in Youngstown and at your paper, The Vindicator. Heloise

Dear Readers: You can make a substitute if you run out of syrup by mixing 1 cup of brown sugar and 1‚Ñ2 cup of water in a pan. Bring it to a boil, then turn down the heat and let it simmer for about 15 minutes. Add 1 teaspoon of maple or other flavoring to taste. Heloise

Dear Heloise: Making your own vegetable stock was a great hint. I have been using vegetable scraps for years to make great homemade and inexpensive stock.

Don’t just use the ends — use the vegetable peelings. Most vegetables’ nutrients are just below the skin (or in the skin — Heloise). I cook it all down in my pressure cooker for five minutes, then drain the stock. The cooked vegetables make great mulch for the garden — just work into the soil. I also reduce the vegetable water by boiling rapidly for 15 minutes and then freeze the remaining (concentrated) stock in ice-cube trays. The stock cubes can be used as needed. Lynn Williams, San Juan Capistrano, Calif.

• Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com.

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