Make your own...

(Quick) Bread Mix

 Three cups of mix makes one large or two medium loaves. Add 1 cup pureed cooked vegetable or fruit such as pumpkin, winter squash, carrots, apricots, applesauce, mashed banana along with whatever nuts, fruits or flavorings you desire.

12 cups all-purpose flour
6 cups white sugar
12 teaspoons baking powder
6 teaspoons baking soda
6 teaspoons salt
1/2 cup vegetable oil
2 eggs

Mix thoroughly flour, sugar, baking powder, soda, and salt. (Can be stored on the shelf for months.) Mix 3 cups baking mix, oil, eggs, and 1 cup vegetables or fruits. Add flavorings, nuts, raisins, dates, etc., if desired. Pour into one 8-1/2x4-1/2 inch or two 7-1/4x3-1/2 inch greased loaf pans. Bake at 350 degrees F  for 30 to 45 minutes.

Caesar Salad Dressing Mix

In a jar stir together the following ingredients to make one 1/4 cup serving, and store them in an airtight, pint sized jar:

1 tsp. dried lemon peel
1/8 tsp. garlic powder
1/2 tsp. pepper
1 tsp. oregano
2 tbs. grated parmesan cheese

To make Caesar Dressing: Leave contents in the jar. Add to it 1/2 cup olive oil and 1/4 cup freshly squeezed lemon juice.

(Orange) Cappuccino Mix

1/2 cup instant coffee


2/3 cup sugar


1 cup instant dry milk powder


1 to 2 teaspoons dry orange peel


1/8 to 1/4 teaspoon nutmeg



Measure all of the ingredients into a clean dry bowl. Stir with a whisk or a fork to blend thoroughly.  Transfer to a tightly sealed container or a zip lock bag.  Store on the pantry shelf.  I prefer this recipe with 2 teaspoons or orange peel and 1/4 teaspoon nutmeg. 

To Prepare:  Combine 2 tablespoons of dry Cafe Cappuccino with enough hot water to fill up a coffee cup (about 3/4 cup).





Caramel Corn

8 cups popped popcorn

1 cup peanuts (optional)

3/4 cup brown sugar

1/4 cup margarine

3 tablespoons corn syrup

1/4 teaspoon each salt & baking soda

1/2 teaspoon vanilla

Arrange the popcorn (and peanuts, if you are using them) in a well oiled 9" by 13" pan.  Get out a 2 quart sauce pan and combine the brown sugar, margarine, corn syrup and salt over low heat.  After the margarine melts, cook without stirring for 3 minutes.  It should be bubbling gently during the 3 minutes.  Stir in the baking soda and vanilla.  Quickly pour this over the pan of popcorn.  Mix gently to coat the popcorn evenly.  Bake the pan at 300 degrees for about 15 minutes.  Break it up into pieces and serve.  This stuff is so good that it doesn't last long, but if you do end up with leftovers, store them in a sealed container, or bag.

Chocolate Chip Cookies

1 cup softened margarine (2 sticks)


2/3 cup brown sugar


2/3 cup white sugar


2 medium eggs


1 teaspoon vanilla


1/2 teaspoon salt


1 teaspoon baking soda


2 1/4 cups flour


1 cup chocolate chips (about 1/2 of a 12 ounce bag)



First get out your favorite big mixing bowl.  Put the soft margarine in it, or you can soften the margarine in the microwave, if it is hard from the fridge.  Measure the sugars into the bowl with the soft margarine.  Use a whisk or large spoon to mix the sugar and margarine together until it is soft, smooth and fluffy.  Add the eggs.  Beat the mixture until it emulsifies into a smooth satiny batter.  Add the vanilla and salt; mix well.  Now sprinkle in the baking soda, and dump in the flour.  Use a big spoon to stir it all up to a nice smooth dough.  Add the chocolate chips.  Stir again.

Drop the cookie dough by rounded spoonfuls onto an ungreased cookie sheet.  Bake them at 350 degrees for 10 minutes.  They will be a light golden brown, and have an incredibly enticing aroma.  Transfer the cookies to a spread out dish cloth to cool.  Bake another batch.  This recipe makes about 4 or 5 dozen cookies, depending on how big you make them.  They have fewer chocolate chips than other chocolate chip cookie recipes, but there are still enough chips to make them taste sinfully good.






Condensed Soup Mix

2 cups nonfat dry milk powder
3/4 cup cornstarch
2 tablespoons dried minced onion
1/2 teaspoon ground black pepper
1/4 cup bouillon powder (chicken or beef)
1 teaspoon dried basil (optional)
1/4 teaspoon dried thyme


Using an air tight container combine dry milk, cornstarch, onion flakes, pepper and chicken bouillon. If desired also add basil and thyme. Mix well and store in the refrigerator or freezer.
When using the mix combine 1/3 cup of the mix with 1 1/4 cups of water in saucepan. Cook and stir until thickened.





Fish-Fry Mix

2 cups yellow cornmeal
1 cup all-purpose flour
2 tsp. paprika
1 tsp. dried parsley flakes, crushed
1 tsp. salt
1 tsp. celery salt
1 tsp. onion salt
1 tsp. lemon pepper
1/2 tsp. ground red pepper

In a large bowl, combine all ingredients and mix well. Store in a re-sealable plastic bag or jar. Makes about 3 cups mix and will coat about 4 pounds of fish.

To serve: In a deep skillet, heat 1 1/2 inches of vegetable oil to 375 degrees. In a small bowl, combine 1 egg and 1 cup buttermilk. Dip fish into egg mixture. Place fish in bag of mix; shake until fish is well coated. Fry until fish is golden
brown and flakes easily with fork. Drain on paper towels and serve.

Fruit Smoothies

8 ounces Fruit juice (pick your favorites)
1 cup Milk
1/4 cup Nonfat dry milk powder
1/2 teaspoon Vanilla
1/2 cup Ice cubes
Few sprinkles cinnamon, nutmeg



In a blender container combine fruit juice and remaining ingredients. Cover; blend till combined. Add ice cubes; cover and blend till smooth. Sprinkle with cinnamon, nutmeg, etc. (for garnish), if desired.  Serve as soon as possible.

Five Grain Hot Cereal

1 cup dry oatmeal


1/2 cup quick barley


1/2 cup dry white rice


1/2 cup whole wheat flour


1/2 cup cornmeal



You need a blender to make this recipe.  Get out your blender.  Measure the dry oatmeal into it.  Whirl the oatmeal until it is powdery, like flour.  Dump the oatmeal into a mixing bowl.  Measure the barley into the blender.  Process it until powdery.  Dump it into the bowl with the oatmeal.  Measure the white rice into the blender.  Process it until powdery.  The rice will take longer processing than the oatmeal or barley.  It will be a tiny bit coarser after blending too, that is alright.  When it is as powdery as you can get it, dump it into the bowl with the other grains.  Add the whole wheat flour and the cornmeal.  Stir the mixture up to combine it thoroughly.  Transfer the mixture to a re-sealable container and label.  Store on the pantry shelf.  Makes 3 cups.




Brown Sugar Granola

1/2 cup margarine (1 stick)


1 cup brown sugar


1/4 teaspoon salt


4 cups oatmeal


1/2 teaspoon cinnamon


1/2 cup raisins (optional)


1/2 cup nuts or seeds (optional)


In a large, 4 quart saucepan, melt the margarine and the brown sugar together.  Stir it up and let it simmer for a few minutes (2 or 3 minutes should be enough).  Add the salt, oatmeal and cinnamon to the big pot.  Remove the pot from the stove and stir up the granola.  You want to coat the oats with the brown sugar and margarine, so keep stirring until everything is moistened.  Put the granola onto a cookie sheet, the kind with sides.  Bake it at 375 degrees for 10 minutes.  It should be a nice golden brown.  Remove the pan from the oven and allow the granola to cool right there in the pan.  When it is cool, break it up into small pieces and transfer it to clean coffee can, or other type of canister.  Add the nuts and/or raisins when you put it into the canister.  Serve for breakfast in a bowl with milk or yogurt. 

Granola Bars


3 cups  homemade granola



3 tablespoons margarine

1/2 cup peanut butter

2 medium eggs

1 teaspoon vanilla

Optional:  1/2 cup raisins, or peanuts, or chocolate chips, or coconut, or sunflower seeds, or chopped apricots, or dates, or whatever strikes your fancy

You may use any recipe for granola that you like.  If it already has peanuts and raisins added then you probably won't want to add more, but you could if you wanted to.  The end results wouldn't be affected that much either way.

In a 2 quart sized saucepan melt the margarine and peanut butter together.  Make sure the heat is low and stir it a lot to melt it evenly.  Meanwhile crack both eggs into a cereal bowl and beat them up with a fork.  When the margarine and peanut butter are completely melted together remove the pan from the heat.  Whisk in the eggs.  You have to do this quickly so the eggs won't cook into scrambled eggs and peanut butter mess.  The mixture will thicken and emulsify making a nice dough like texture.  Beat in the vanilla.  Stir in granola (homemade).  Add any optional ingredients to suit your taste.  Turn the mixture into an oiled 8" square pan.  Chill the bars in the fridge until hard.  cut into 16 squares.  Serve with milk for a good snack, or pack in lunch boxes as a  healthy treat

Complete Pancake Mix

6 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon salt
1 cup dry milk powder
1 cup shortening

In a large bowl, mix together flour, baking powder, salt and dry milk. Cut in shortening until mixture resembles coarse cornmeal.

Pancake Syrup

2 cups warm tap water


1 cup brown sugar


3 cups white sugar


2 tablespoons corn syrup


1 teaspoon maple flavoring


1/4 teaspoon butter flavoring (optional)



In a two quart saucepan combine the water, sugars, and corn syrup.  Put the pan on the stove over medium heat.  Stir every now and then until the syrup comes to a rolling boil.  Reduce heat, cover and simmer for ten minutes.  Do not stir it for this ten minutes.  Remove the pan from the heat.  Take off the lid and let it cool on the counter for about 15 minutes.  Stir in the maple flavoring (and butter flavoring if you're using it).  Store the syrup in a clean quart canning jar or a clean ketchup bottle (32 oz).

 Rice Pilaf Mixes ( Nine flavors)

1 cup long-grain, converted rice
Flavor Packet
2 tablespoons butter
2 1/2 cups hot water

Melt the butter in a heavy saucepan over medium heat. Saute the rice, stirring constantly, until it takes on a translucent quality; do not let the kernels pop. Slowly stir in the water, then the Flavor Packet; bring to a full boil; cover and lower heat. Simmer 20 to 25 minutes, or until nearly all of liquid is absorbed and the rice looks just a bit too moist to serve. Turn off heat and let stand for 10 minutes before uncovering and serving.


Each recipe makes one flavor packet. Also, these recipes are meant for bouillon cubes that mix with 8 oz. of water. If you prefer to substitute bouillon cubes that mix with 6 oz. of water, or powder, you will need to figure the differences accordingly. Three 8 oz. cubes equal four 6 oz. cubes.


Chicken:
3 chicken bouillon cubes, crushed
1/4 teaspoon parsley flakes
3 dashes pepper


Beef:
3 beef bouillon cubes, crushed
3 dashes pepper


Onion:
3 onion or beef bouillon cubes, crushed
2 teaspoons dried minced or chopped onion
3 dashes pepper


Mushroom:
3 chicken or beef bouillon cubes, crushed
2 tablespoons dried mushroom slices, in bits
3 dashes pepper


Celery:
3 chicken bouillon cubes, crushed
3 tablespoons dried celery flakes
3 dashes pepper


Curry:
3 chicken bouillon cubes, crushed
1 teaspoon curry powder


Saffron:
3 chicken bouillon cubes, crushed
1 pinch saffron
1 pinch turmeric


Oriental:
3 chicken bouillon cubes, crushed
1 onion bouillon cube, crushed
2 teaspoons dried celery flakes
2 teaspoons dried mushroom slices, in bits
1 teaspoon dried minced onion
dash of powdered ginger
add several dashes soy sauce to boiling water


Spanish:
3 chicken bouillon cubes, crushed
2 tablespoons dried green pepper flakes
2 tablespoons dried minced onion
dash of chili powder
add 2 tablespoons tomato paste to boiling water

Budget  Business Plans  Crockpot    Family  Farmers Wife  Frugal  Freezing  Grants & venture capital

Homeschooling    Make Yr Own...  Microwave  Pet Recipes  Pressure Cooking  Weight management

Your own business        HOME