Wednesday, July 16, 2008 12:00 AM

Homemade Baking Mix

Dear Heloise: I remember that you have a recipe for a HOMEMADE BAKING MIX. Would you please print it again so that I can clip it? -- Kathryn, Lubbock, Texas

This is a tasty, inexpensive alternative to store-bought mixes that can be used to make biscuits. You'll need:

8 cups all-purpose flour

1/3 cup baking powder

2 teaspoons salt

8 teaspoons sugar (optional)

1 cup shortening

1/3 cup milk per each cup of mix

Mix all of the dry ingredients together in a large bowl. Using a pastry blender, cut in the shortening until the mixture resembles coarse meal. Store in a tightly covered container, preferably in the refrigerator. To make biscuits, use 1/3 cup of milk for each cup of mix. Bake at 450 degrees for 12 to 15 minutes. -- Heloise

SEND A GREAT HINT TO:

Heloise

P.O. Box 795000

San Antonio, TX 78279-5000

Fax: 210-HELOISE

E-mail: Heloise@Heloise.com

REHEATING PIZZA

Dear Heloise: Reheated pizza is usually just so-so, but here's a method I devised that works pretty well for a couple of slices. Loosely wad up a couple of pieces of aluminum foil so that they are the size of a thick hamburger patty. Put them in a skillet and place a cold pizza slice on top of each foil wad. Cover the skillet and turn the heat on low. When you see the cheese starting to melt, your pizza is ready (a glass lid helps) and will not be hard or charred on the bottom. If you put the pizza directly into the skillet, it dries out, as often happens in microwave reheating. -- Betty Camp, Parkersburg, W.Va.

HOMEMADE GUACAMOLE

Dear Heloise: I make great homemade guacamole (if I do say so) and have dealt with the air-exposure issue many times. You're right that a piece of plastic wrap, applied directly to the top of the guacamole (leaving no space between the guacamole and the top of the bowl) will fix the problem. However, my question is this: Should you really NOT eat guacamole that has turned brown? This is only oxidation, much like apples or bananas turning slightly brown when exposed to the air. I generally just stir the oxidized part back into the guacamole and proceed as usual. I've never noticed that the taste suffers. -- Penny Blair, Houston

Penny, good question. We checked with an avocado association, which suggested scooping off the top brown layer because it is unsightly. However, if it doesn't bother you, you can just mix it in, because it won't hurt you. Don't leave guacamole out on the counter for an extended period of time. -- Heloise

ICE-CUBE WATER

Dear Heloise: I was making some pie dough that called for ice water, and I didn't have any. I thought of a great hint.

I took several ice cubes from the freezer, put them into my measuring cup and used my blow-dryer to melt them. It was instant ice-cold water. -- Suzy, via e-mail

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