When you are in a rush to prepare something, a make-ahead mix will cut your time in the kitchen by a large margin. When you want to bake a treat, using the shortcuts outlined here will save you time and effort. The taste will be every bit as good as items made from "scratch”. Once you try some of these, you might find your creativity spurred to invent new ways to serve delicious meals without excess time. Working parents or anyone with limited time will find these shortcuts easy to use. Whenever possible, use organic food instead of those that are harmful to humans. If you are not able to locate organic items, look for those that are ‘all natural’. They may be organic, though not certified by the FDA.
Important storage information: Staples should be stored in clean containers with airtight lids. For each container, make a small bag using cheesecloth or substitute small plastic zipped bags. If using plastic bags, poke several holes in each one. Into each cheesecloth or plastic bag place two or three dried bay leaves. Place the bags into containers and fill with prepared mixes. The bay leaves will prevent mealy bugs and other destructive critters so your mixes stay fresh. Never store mixes for longer than two months and be sure to place them in a closed cupboard away from light and heat.
Biscuit Mix
8 cups flour 12 teaspoons baking powder
4 teaspoons salt 1 cup shortening
Mix the dry ingredients in a large bowl. Cut the shortening in using a pastry blender or fork. When the mixture looks like meal, place in a large, airtight container to store. When ready to make biscuits, measure 2 cups of the mix into a bowl. Add ¾ cup milk, mix well, and roll out dough. Cut with biscuit cutter and bake on ungreased sheet in 375ºF oven about 15 minutes until golden brown. If you do not have a biscuit cutter, use a large water glass or can. Like all utensils, make sure what you use is clean and dry.
Pancake Mix
8 cups flour 8 tablespoons sugar or substitute
8 teaspoons baking powder 4 teaspoons baking soda
4 teaspoons salt
Mix dry ingredients and store as for biscuit mix, above. When ready to make pancakes, measure 1 cup into bowl. Add 1 egg, 2 tablespoons salad oil, and 1-cup milk. Stir and fry on hot griddle until bubbles appear on top. Flip pancakes and cook other side. Serve with syrup, jam, crushed berries, or your favorite topping.
Variations
Apple Cinnamon Pancakes: Add ¼ cup finely diced apple and 1-teaspoon cinnamon. Cook as above.
Berry Pancakes: Add ¼-cup freeze-dried berries or ½-cup fresh berries. If using fresh berries, fold them in rather than stirring so they do not break down. Cook as above.
Nutty Pancakes: To pancake batter, add ¼ cup finely diced nuts. Cook as above.
Pine Nut Pancakes: To pancake batter, add ¼-cup pine nuts. Cook as above.
Bacon Pancakes: To pancake batter, add ¼-cup crisp bacon bits or soy bacon bits. Cook as above.
Let your imagination be your guide! Using the pancake batter mix, you can create delicious dishes to tempt a sluggish appetite.
Waffles: Mix as for pancakes, add 1-tablespoon additional salad oil, and bake in a hot waffle iron. All the pancake variations can also be used for waffles.
White or Yellow Cake Mix
6 cups sifted flour 3 cups sugar or substitute
3 teaspoons baking powder
Sift several times, store in an airtight container with bay leaf in a bag.
When ready to use, stir well, then measure 3 cups into mixing bowl.
Yellow cake
½ cup softened butter 2 eggs
1 teaspoon vanilla 1 cup milk
Mix on medium speed until well blended and batter is smooth. Pour into a greased and floured 9 X 13 inch pan, place in 350 º F oven, and bake 25 to 30 minutes. Test center with toothpick. If the toothpick does not come out clean, bake another five minutes and test again. You may also divide this between two 8 or 9 inch pans and bake as above. Frost or top as desired.
White cake
½ cup shortening 1 teaspoon white vanilla
3 egg whites 1 cup milk
Bake as for yellow cake. Frost or top as desired.
Chocolate Cake Mix
6 cups sifted flour 4 cups sugar or substitute
3 cups cocoa powder 3 teaspoons baking powder
5 teaspoons baking soda
Sift everything several times. Mix well and store in tightly covered container. When ready to use, stir well and measure 3 cups into mixing bowl. Add:
1 cup milk 2 eggs
1 teaspoon vanilla
1/3 cup salad oil
Mix at medium speed until batter is smooth. Grease and flour a 9 X 13 inch pan and in batter then bake at 350ºF for 35 to 40 minutes. Alternatively, grease and flour two 8 or 9 inch pans, divide batter between them and bake for 25 to 30 minutes. Test center with toothpick. If toothpick does not come out clean, bake the cake a few more minutes and test again. Frost or top as desired.
Cookies: If you like making cookies with a cake mix as the base; you can prepare them with your homemade cake mix just as you would with a box mix. .
Onion Soup Mix
6 tablespoons dry beef bouillon 6 tablespoons dried, minced onion
1½ teaspoon salt
Mix everything together in a large container with lid and store. When ready to use, stir again, or shake to blend mixture.
Spanish Rice Mix
6 cups uncooked rice ½ cup taco seasoning
1 teaspoon salt 1 teaspoon pepper
Mix in a large container with lid and store. When ready to use, stir again or shake to blend mixture. Measure 1 cup into medium, heavy saucepan.
Add: 2 cups water
Bring to a boil. Cover pot and reduce heat. Simmer for about 30 minutes. All liquid should be absorbed.
Chicken Rice Mix
6 cups uncooked rice 2 tablespoons dry, chicken bouillon
¼ teaspoon salt
Mix in a large container with lid and store. To use, stir well or shake to mix ingredients. Measure 1 cup into medium, heavy saucepan. Add:
2 cups water
Bring to a boil. Cover pot and reduce heat. Simmer about 30 minutes until all moisture is absorbed.
Herbed Rice Mix
6 cups uncooked rice 1 tablespoon garlic powder
1 teaspoon pepper 2 teaspoons salt
1 teaspoon dried thyme 1 teaspoon celery seed or dried celery
Mix in a large container with lid and store. To use, stir or shake to mix ingredients. Measure 1 cup into medium, heavy saucepan. Add: 2 cups water
Bring to a boil. Cover pot and reduce heat. Simmer for about 30 minutes until all moisture is absorbed.
Beef Rice Mix
6 cups uncooked rice 2 tablespoons dry, beef bouillon
¼ teaspoon salt 1 tablespoon dried, minced onion
Mix everything together in a tightly sealed container and store. When ready to use, shake container well to blend mixture. Measure 1 cup into a heavy pot, add 2 cups water, and bring to a boil. Reduce heat, cover, and simmer until rice is tender and moisture is absorbed.
Italian Mix
2 tablespoons dried basil 2 tablespoons dried marjoram
2 tablespoons dried oregano 2 tablespoons dried thyme
2 tablespoons dried rosemary 2 tablespoons dried savory
½ teaspoon hot red pepper flakes ½ teaspoon salt
¼ teaspoon pepper
Place ingredients in bowl of food processor. Process for 45 seconds to 1 minute until everything is finely ground. It should almost resemble a powder. Place in a tightly sealed container and store in cool, dark place. This makes about 1 cup and will keep for 2 or 3 months when properly stored. If you do not have a food processor, try using a blender.
Granola
6 cups rolled oats 1½ cups shredded coconut
1½ cups sun flour seeds 1½ cups wheat bran
1½ cups chopped nuts 1½ cups canola oil
¾ cup honey ¾ cup date sugar
3 teaspoons vanilla extract 2 teaspoons ground cinnamon
½ teaspoon ground nutmeg 1½ cups dried apricots
1½ cups dried berries 1 cup raisins
3 tablespoons orange zest* ½ teaspoon salt, or to taste
• Zest is grated citrus rind.
Heat the oven to 325 ºF. Lightly oil three rimmed baking sheets or spray with olive oil. In a large bowl, combine the oats, coconut, sunflower seeds, bran, and chopped nuts. Set aside. Combine the honey, date sugar, vanilla, cinnamon, nutmeg, and salt in a saucepan and cook on low heat to dissolve the sugar. Drizzle over dry ingredients and toss well. Spread the mixture evenly on the three prepared pans. Bake for 30 minutes until golden brown. Return mixture to bowl and add dried fruits. Toss to mix well. Let cool completely. Toss again, then divide into airtight containers and store in cool, dry place. Storage should be away from light. Shake again before serving.
Variation: Omit the cranberries, apricots, and raisins. Use equal measurement of mixed, diced, dried organic fruit. Prepare and store as above.
Cocoa Mix
1½ cups cocoa powder 1½ cups date or other sugar *
¾ teaspoon salt 6 cups dry milk powder
* Organic powdered sugar, Wheylow or other substitute.
Mix ingredients well and store in airtight container. When ready to serve, shake or stir well to blend mixture again. For each cup of cocoa, measure two heaping tablespoons into mug, pour in 1-cup boiling water and stir well.
