Thursday, July 2, 2015

Making Mixes for Pastries

One of my projects this summer was re-stocking my mix supply.  I've never been a "health nut" but I do like knowing what ingredients are in my food.  I also like saving money vs. pre-packaged food.  However, when I'm busy I still want something quick and convenient.  So, I make my own mixes for many different things.  It only takes about an hour and then I have healthy cheap mixes ready to go for months.  Here I have mixes for Muffins, Quick Mix (for biscuits, etc.), brownies, and pancake mix.  Once I get all the ingredients out for one, I might as well make up several.

I put my mixes on zipper bags, label them, and then stick them in the freezer to keep the whole wheat fresh.

I use a big blue plastic bowl that was given to me for popcorn.  It's the largest bowl I have.  Since all the ingredients are dry, I just use a whisk to mix them all together. (Except for the shortening in the Quick Mix - I use my clean hands.)  I keep my most used recipes taped to the inside door of the cabinet above my mixer for easy reference when preparing a delicious yummy creation.

I spread out on my kitchen table.  Once you have everything out, you might as well make several mixes at the same time.
I can't claim any of my recipes.  I found them on the internet just like you.  I've made a few changes to my originals, I always use applesauce instead of oil when baking.  It's much healthier and keeps cakes more moist.  In these recipes, I have decreased the salt to 1/2 of what was originally called for to cut back on sodium intake.  Also, I grind my own whole wheat grain so many times, I will change the ratio of white flour to whole wheat to have more whole wheat.  My family likes the flavor of whole wheat and it's healthier.  One thing I've learned is that as soon as whole wheat flour is ground, it starts to loose nutrients.  I always store my wheat flour in the freezer.  If you are buying wheat flour from the store, you have no idea how long it has been losing nutrients.

All-Purpose Quick Mix

10 C flour              ~Use 1/2 whole wheat flour
2 C. nonfat dry milk powder or buttermilk powder
1/4 & 1/8 C. baking powder
1/2 Tbsp. salt
1/2 Tbsp. cream of tartar
2 1/2 C. vegetable shortening

In a large bowl, sift together the dry ingredients.  With your hands (or a pastry blender) cut in shortening until mixture resembles cornmeal in texture.  Store in zipper bags in the freezer or pantry.

Biscuits
3 C. All-purpose quick mix
3/4 C. milk or water
Stir together until blended.  Roll and cut biscuits or drop dough by spoonfuls onto baking sheet.  Bake in 450 degree oven for 10-12 minutes or until golden brown.

*Scoop out balls of dough with cookie scoop and add to chicken soup in your crockpot to make chicken-N-dumplins.  Cook on high for 30 minutes to an hour.

Shortcakes
Follow biscuit recipe but add 2 Tbsp. sugar to dough.  Sprinkle tops of dough with sugar.

Coffee Cake
3 C. All-purpose quick mix
1/3 C. sugar
1 egg
1 C. milk or water
1 tsp. vanilla extract

Filling:
1/2 C. flour
1/2 C. packed brown sugar
1 tsp. cinnamon
1/4 C. butter or margarine

Preheat oven to 350 degree.  Spray an 8" pan with cooking spray.  Combine quick mix and sugar in medium bowl.  Mix egg, milk and vanilla.  Add to dry ingredients and stir to combine.   Prepare filling by mixing flour, brown sugar and cinnamon.  Cut in butter till mixture is crumbly.
Spread half of the cake batter in bottom of pan.  Sprinkle filling over batter.  Top with remaining batter.  Bake 40-50 minutes until toothpick comes out clean.

Pancakes and Waffles

8 C flour
3 1/2 C whole wheat flour
1/2 C cornmeal
1 1/2 C oat flour (blend oatmeal in your blender into flour)
2 C buttermilk powder
5 T baking powder
2 T baking soda
1 C sugar
1 T salt

Mix all together in a very large bowl and divide into gallon sized freezer bags.  I store in my freezer since I use freshly ground whole wheat flour but you could store in the pantry.

To make pancakes or waffles:
1 C pancake mix
1 egg
1/2 - 2/3 C water
2 T applesauce (or oil)

In a medium bowl, stir mix with water egg and vegetable oil.  heat your griddle and make your pancakes as usual!  To make waffles, double the batter and follow the directions for you waffle iron.

 Basic Muffin Mix

8 C flour
3 C sugar
3 T baking powder
1 teaspoons salt
2 teaspoons cinnamon
2 teaspoons nutmeg

Combine everything in a large bowl and divide into freezer zipper topped bags (I do 3 cups in a bag for easy to use mixes.)  Store in the freezer or pantry.

To make muffins:
Preheat oven to 375º F.

In a bowl, mix together 3 C baking mix, 3 T applesauce (or oil), 2 eggs, 3/4 C milk, and 3/4 C chocolate chips (or berries or raisins, or m&ms, etc.)

Bake in a prepared muffin pan (Use the cupcake papers, so much easier clean up.  I buy mine after holidays when they go on clearance.  So what if you are using red and green striped cupcake papers in summer....) Fill about 2/3 full.  Bake for 20 minutes or until nicely browned.

Brownie Mix

8 Cups of sugar
6 Cups of unbleached flour
2 Cups of cocoa powder
1 1/2 Tbsp. baking powder
1/2 Tbsp. salt
Mix together and store in airtight container.

To Make:
2 1/4 C. brownie mix
2 eggs, beaten
1/3 C. canola oil (or melted butter or margarine)
2 tsp. vanilla extract
1/2 C.  chocolate chips (optional)  *I don't like nuts so I always sub chocolate chips!

Preheat oven to 350 degrees.  Grease an 8 inch square pan.  Combine ingredients and mix until smooth.  Bake for 30-35 minutes until center is set. Cool, cut, serve.

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