Tuesday, June 4, 2013

How to Make Magic Mix using Butter Powder

Making your own mixes is a great way to use butter powder.  The thing I love the most about butter powder is that I can make my own mixes and be in control of what goes into our food. 

One of my favorite mixes is Magic Mix.  Magic Mix is master mix for making white sauce and it is a great replacement for cream of ... soups.  

 The original Magic Mix recipe is made with fresh butter and then must be refrigerated.  And while I love the convenience of Magic Mix.  I do not love it all the space I loose to it in the fridge. 

Enter butter powder.   Butter powder is shelf stable until rehydrated, so I now make magic mix and keep it on the shelf. 


For printable recipe click here: Magic Mix Using Powdered Butter

Magic Mix
2 cups NON-INSTANT milk powder OR 4 cups instant nonfat dry milk
1 cup THRIVE butter powder
1 cup flour or 1/2 cup cornstarch

Put all items in a large lidded container and whisk to combine. Store in pantry no need to refrigerate.

 To Make a White Sauce: 
Combine ½ cup Magic Mix and 1 cup water in saucepan. Cook over medium heat, stirring constantly, until sauce is thickened and simmering. Makes 1 cup.

To Make Gravy:
Combine ½ cup Magic Mix and 1 cup meat dripping in saucepan. Cook over
medium heat, stirring constantly, until sauce is thickened and simmering. Makes 1 cup.
If you do not have meat dripings use was 1 cup of broth or 1 cup water and 1 tsp bullion. 
Combine 1 cup of Magic Mix with 1 ¼ cups of cold water and 1 tsp chicken bullion in saucepan.  Cook and stir until thickened. Add to casserole as you would the canned product. Substitute for 1 can.

Combine 1 cup Magic Mix with 1 1/4 cups cold water.  Cook and stir until thickened. Add 1/4 cup freeze dried mushrooms. And allow to rehydrate in the soup.  Substitute for 1 can cream of mushroom soup.

To make Alfredo using Magic Mix:
Combine 1 cup Magic Mix and 2 cup water in saucepan. Cook over medium heat, stirring constantly, until sauce is thickened and simmering, remove from heat. Add 8 ounces cream cheese cut into chunks.  Stir until cream cheese is melted.  Add 3/4 cup  Parmesan cheese, and 1 teaspoon garlic powder.  Stir until combined. Serve over cooked fettuccine noodles.

Magic Mix Chocolate Pudding
1/2 C. Sugar
1 C. Magic Mix
2-3 T. Cocoa (optional)
2 C. Water
1 t. Vanilla
Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and cool.

Magic Mix Vanilla Pudding--from the  Washington State Extension
Makes 4 servings, about 1/2 cup each
1 cup Magic Mix
1/3 cup sugar
11/2 cups water
1 tablespoon soft tub-type margarine (I leave this out)
1 teaspoon vanilla
In small saucepan with heavy bottom, combine Magic Mix and sugar. Stir in water. Add margarine. Cook over medium heat, stirring constantly with a heat resistant spatula or wooden spoon. Cook until it starts to get thick like applesauce. This may take 10–12 minutes.  Remove from heat. Stir in vanilla. Pour into a storage bowl or 4 individual serving dishes. Cover with plastic wrap to prevent a dry film from forming on top.  Refrigerate. Pudding will thicken more as it cools.

Magic Pumpkin Custard  from the  Washington State Extension
This is a lot like pumpkin pie with out the crust.
Makes 8 servings
1 cup Magic Mix
2/3 cup brown or white sugar
11/2 teaspoons cinnamon, or pumpkin pie spice
1/4 teaspoon salt
1 cup water
16 oz. can pumpkin, or 2 cups canned or cooked
2 eggs, beaten with a fork
Combine Magic Mix, sugar, spice, and salt in large bowl. Stir in water. Add pumpkin and eggs. Stir to combine well. Pour into a greased 9-inch pie plate. Bake at 350˚F for 45 to 55 minutes or until a knife inserted 1 inch from the center comes out clean.

Magic Mix Microwave Directions:   I often make my magic mix in the microwave.  Here is what I do.
Mix ingredients in a microwave-safe 11/2 quart or larger bowl. . Microwave on high for 1 minute, and then stir. Repeat 4–5 times until pudding (or white sauce, or gravy) is thick.

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