What are you mixing now? Dry mixes, Gifts-In-A-Jar, Herb Blends, etc

[Dragonfly Ranch]

Was almost out of Baking Powder and found the recipe for making my own in Fine Cooking sometime ago and it is easy and I like knowing what is in mine and not any added chemicals. So thought I'd post it here and on the" What are you Baking" thread.

Homemade baking powder - From Fine Cooking Magazine

There are two reasons you might want to make your own baking powder:

1. You get to choose the ingredients that go into it (and can avoid acids that contain aluminum, which may result in a metallic taste).

2. It will be really fresh (because if the purchased kind is kept on the shelf too long, moisture from the air can cause the acid to mix with the baking soda, thereby neutralizing both).

It’s simple to do. Mix two parts cream of tartar with one part baking soda and one part cornstarch. Store in a cool, dry place for up to several months. How long it lasts depends on how air-tight it’s stored, how often you open it, and the humidity.

To test the freshness of your baking powder, either homemade or purchased, add 1 tsp. to 1 cup of hot water. The mixture should bubble. If it doesn’t, toss it.

 

[Kim_NC]

When my baking powder runs out again, I'm going with the homemade version. I don't use it all that often and homemade would be nice. Plus, it'll help me keep the cream of tartar rotated in the cupboard. LOL

 

[greeneggsnham]

Corn Bread Convenience Mix
4 cups flour
1/2 cup sugar
4 cups cornmeal
1/4 cup baking powder
1-1/2 cups instant dry milk 1 tablespoon salt
1 cup margarine

Stir dry ingredients together until well mixed. Cut in margarine with a pastry blender. Store in tightly covered container in the refrigerator or freezer. Use within a month.

Nutrient content per cup:
529 calories, 11 grams protein, 82 grams carbohydrate, 17 grams fat (with only 3 grams saturated fat), 1.6 milligrams cholesterol, 187 milligrams calcium, and 3.9 milligrams iron.
Percent of calories from protein 9%; carbohydrate 62%; fat 29%.
Makes 11 cups

[top]

Golden Bread Drops
2 cups Corn Bread Convenience Mix
1/2 cup water

Mix and drop onto baking sheet. Bake at 425 degrees F for 10 to 12 minutes. Or mix and drop onto a heavy skillet that has been greased and heated. Cook 5 to 7 minutes on each side on top of stove.

Golden Corn Bread, Corn Muffins Or Corn Sticks
2 cups Corn Bread Convenience Mix
2/3 cup water
1 egg

Mix and pour into greased 8 x 8-inch pan, greased muffin cups or hot, greased corn stick pan. Bake at 425 degrees F 20 to 25 minutes until lightly browned. Makes 9.

Corn Bread Variations

Blueberry Squares Add 1 cup blueberries.

Harvest Corn Squares Add 2 tablespoons sugar and 3/4 cup diced apples.

Onion-Cheese Corn Bread Add 1/3 cup chopped onion and 1/2 cup shredded cheddar cheese.

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Another cornbread mix:
Each package makes 9 squares or 12 muffins or 14 sticks.

Ingredients for 1 package
1 cup yellow cornmeal
1 cup flour
1/4 sugar (optional)
4 tsp baking powder
1/2 tsp. salt

Sift together ingredients. Store at room tempurature.

To Use:
Pour 1 package of mix into a bowl and add one egg, 1 cup of milk, and 4 tablespoons margarine.
Beat for 1 min or until smooth. Pour batter into an 8 by 8 by 2 in pan. Bake at 425 F for 20-25 minutes or until a toothpick inserted in the center comes out clean.

This last recipe came from a book called Make Your Own Groceries and it has many more in it. If anyone has any particular mixes or recipes you are looking for let me know and I can probably find it.

 

[greeneggsnham]

I don't use self rising flour very much so if I were to buy a large bag for one recipe, it would go bad very fast. When I mix it up I use what I need and freeze the rest.

Self-Rising Flour
8 cups all-purpose flour
5 Tbsp baking powder
2 Tbsp sugar
1 Tbsp salt

Sift ingredients together at least 3 times to ensure they are well blended. Store in a well sealed container and use in any recipe that calls for self-rising flour.

 

[Kim_NC]

Quote:
Are there any for packaged dressing mixes? Something that would replace the packets like Good Seasons, Knorr, etc for making salad dressings?

Currently I have 4, but would love more. I'd like to make little packets of them to add to gift baskets or use as stocking stuffers this holiday season. I'll sell them at the markets with or other goods.

Here are the ones I do have....
Caesar Salad Dressing Mix

1 Tbsp. finely chopped dried lemon peel
1/4 tsp. garlic powder
1/2 tsp. pepper
1 tsp. dried oregano leaves
1 tsp. dried thyme leaves
6 Tbsp. grated Parmesan cheese
1/2 tsp. salt

Mix all ingredients in a small bowl and store in a tightly closed jar in the refrigerator.

Instructions/Gift tag:
Place 1/4 cup mix in a screw-top jar. Add 1/2 cup olive oil and 1/4 cup fresh lemon juice. Close jar and shake well to

French Dressing Mix

1 c. sugar
4 tsp. paprika
2 Tbsp . dry mustard
2 Tbsp . salt
1/4 tsp onion powder

Measure all ingredients into a Ziploc Bag. Shake well, transfer to vacuum seal bag, seal and store up to a year.

Instructions/Gift tag:
Combine 1/4 cup mix
3/4 cup vegetable oil
6 T ketchup
1/4 cup vinegar

Measure into a blender and whip for 40 seconds, or until well blended. Chill

Italian Dressing Mix

1 cup Parmesan cheese
1/4 cup minced dried onion
1/4 cup minced dried carrot
1/4 cup minced dried bell pepper
1/4 cup minced dried parsley
2 Tbsp powdered pectin
2 Tbsp minced dried garlic
2 Tbsp sugar
2 Tbsp dried basil
1 Tbsp dried oregano
2 Tbsp dried thyme
2 tsp dried marjoram
2 tsp celery seeds
2 tsp onion powder
2 tsp garlic powder
1 tsp salt
1 tsp pepper

Mix together all of the ingredients and store in an airtight container. 3 tablespoons is equal to one packet of Italian dressing.

Instructions/Gift tag:
Combine 1/4 cup vinegar, 1/4 cup water, and 3 tablespoons dressing mix and stir or shake well. Add 1/2 cup oil and mix.

And Ranch Dressing Mix which was already shared in this post:
https://www.backyardchickens.com/forum/viewtopic.php?pid=3709923#p3709923

 

[sunflowerenvy]

iam glad i found this thread i need to go get some jar to storage of these wonderful recipes n maybe a room to storage it in

 

[greeneggsnham]

Sorry Kim I didn't forget about ya. Classes started this week so I haven't been able to get on much till now. Here are a few I have from my computer. My book doesn't have any dry dressing mixes in it, so some of these are from online sources.
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Thousand Island Salad Dressing Mix
1/2 cup dried parsley flakes
1/4 cup finely crushed saltine crackers (about 7)
1/4 cup dried minced onion
1/4 cup garlic salt
1/4 cup onion salt
2 Tbsp. garlic powder
2 Tbsp. onion powder
1 Tbsp. dill weed

Measure all into a ziploc bag, seal & shake to combine.

To Use:
Mix the following:
1 tablespoon of Thousand Island Salad Dressing Mix
1 cup mayonnaise
1 cup buttermilk
1/2 cup chili sauce
1/4 cup pickle relish

Blend well & Serve
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Herb Salad Dressing Mix Recipe (by Global Cookbook)

Ingredients
•1/4 c. dry parsley
•2 Tbsp. dry oregano crumbled
•2 Tbsp. basil crumbled
•2 Tbsp. marjoram crumbled
•2 Tbsp. sugar
•1 Tbsp. fennel seeds crushed
•1 Tbsp. dry mustard
•1 1/2 tsp black pepper


Directions
1.NOTEis low-sodium, low fat mix can be stored for up to six weeks. If youmake salads often, double the recipe.
2.Place all the ingredients in a 1 pint jar, cover tightly and shake well to mix. Store in a cold, dark, dry place.
3.Makes 1 c..
4.To Make Herbal Vinaigrette Dressing: In a small bowl, whisk together 1 Tbsp. Herb Salad dressing mix, 3/4 c. hot water, 2 1/2 Tbsp. tarragon vinegar or possibly white wine vinegar, 1 Tbsp. extra virgin olive oil and 1 crushedclove garlic. Taste and add in 1/4 to 1/2 tsp. of the Herb Salad Dressing Mix if you want a stronger flavor. Let stand at room temperature at least 30minutes before using, then whisk again.
5.Makes about 1 c..
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Tangy Salad Dressing Mix Recipe (by Global Cookbook)

Ingredients
•1 c. Skim lowfat milk pwdr
•1/4 c. Sugar
•4 tsp Dry basil, crushed
•4 tsp Dry onion flakes
•2 tsp Dry mustard
•1 tsp Garlic pwdr
•1 tsp Salt
•1/2 c. Cool water
•1 tsp Lemon Juice
•3/4 c. Mayonnaise or possibly salad dressing


Directions
1.Combine all dry ingredients. Store in an airtight container.
2. To make up, combine 1/4 c. of dry dressing mix with 1/2 c. cool water and lemon juice. Blend in mayonnaise or possibly salad dressing. Shake well before serving.
3.makes 1/2 c. dressing.
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Poppyseed Dressing Mix
1 1/2 cups sugar
1 tablespoon dry mustard
1 teaspoon salt
2 tablespoons poppy seeds
1/4 cup grated onion, optional

Combine all ingredients in dressing carafe, shake well. To use add 2/3 cup cider vinegar and 2 cups vegetable oil and mix well. For best flavor let sit for a few hours.

 

[Kim_NC]

Thank you!

 

[Kim_NC]

Here's a handy one for back-to-school and Winter.....homemade instant oatmeal....much cheaper than store bought, and healthier

Instant Oatmeal

3 cups Quick-Cooking Oats
Salt
8 Small sized Zip Baggies


Put 1/2 cup oats in a blender and blend on high until powdery. Set aside in a small bowl, and repeat procedure with an additional 1/2 cup oats. If you're using a food processor, you can do the 1 cup of oats in one batch. Put the following ingredients into each zip baggie: 1/4 cup un-powdered oats, 2 Tbsp. powdered oats, and 1/8 tsp. salt. Store in an airtight container.


To Use:
Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let stand for 2 minutes. For thicker oatmeal, use less water - for thinner oatmeal, use more water.


Variations:

Apple-Cinnamon Oatmeal - To each packet add 1 Tbsp. sugar, 1/4 tsp. cinnamon, and 2 Tbsp. chopped dried apples.

Sweetened Oatmeal - To each packet add 1 Tbsp. sugar

Brown Sugar/Cinnamon Oatmeal - To each packet add 1 Tbsp. brown sugar & 1/4 tsp. cinnamon

Oatmeal w/Raisins & Brown Sugar - To each packet add 1 Tbsp. packed brown sugar and 1 Tbsp. raisins.

 

[alabama49]

I have looked for the cream soup receipe someone mentioned here but can't find it now-could someone repost it or tell me how to find it!!!???
Thanks!