This Mixes are recipe specific...
The Make-A-Mix cookbooks are where I first started making up mixes and I just kept going!
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Once you see how easy it is to make up mixes for foods you use regularly you may find yourself having a "make up my mixes" day. Quicker work and less dishes to wash during the week or over a crazy full week-end sounds so appealing!
Convenience and fast foods are expensive in money if you are buying it or in time if you are making it. But, it is well worth the time to make and serve delicious, healthful and well thought out food to your family and friends.
Do you travel in a motor home? The kitchens are small and space is at a premium. With most of the actual prep done, you can boil up the water and prepare a meal quickly with little muss or fuss. Mix up pre-measured biscuits or muffins and bake. Even cookies for snacks or cakes for desserts can be made "from scratch" using family recipes . Take a look in your cupboards and pantry. What mixes do you buy? Sometimes a brand name for a mix like Ranch Dressing can't be beat, but other mixes are better when homemade.
From a different perspective, some recipes we never buy as a mix, we make up a sauce or measure out the spices each time we cook. Many years ago my mom bought the Make-A-Mix Cookbook and we still use some of those recipes regularly. That book opened my mind to other possibilities using my own recipes. Think about what store bought mixes you use, look at the listed ingredients. There are additives, some meant to add shelf life that you don't need if you make up smaller batches or if you put your mixes in the refrigerator. I hope this section opens your mind to using this technique with your recipes! Get started with your favorite cookie, cake or bread recipe. I set out 2 or 3 bowls that are big enough to hold all of the dry ingredients. Once done, I then empty each bowl into a zip-style bag, label and store. The wet ingredients will be added when you cook. You can also use a large bowl and mix several recipes worth up in it at once, then measure out enough for your recipe when you want it . It does take up less space to put several batches in one container!
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Let's convert a recipe you might make from scratch.
The first recipe that comes to mind is the Toll House Chocolate Chip Cookie. The recipe, as is, is on the left and the Mix is on the right (If you are using your phone the Mix is below the recipe and instructions). If you are baking cookies today you already have the ingredients out, so measuring out the dry ingredients into a zip style bag or two is not hard. A few more minutes/dishes this time, much less next time and perhaps the time after that, as well! This works for not only cookies but breads and other goodies.
I recommend storing your mixes together, if you use zip style bags stand them up in a STERILITE® shoe box size or some brand of container to keep them organized. The lid doesn't fit on so I store it underneath the box.
This recipe and others are Here. Check out recipes that you may want to make your own.
- Decide how many cookie mixes you want to make up, set all of the ingredients out, along with measuring spoons and cups. I use bowls instead of bags for recipes that have the shortening added to the mix rather than later when it's made up.
- Measure out the dry ingredients into each bowl assembly line style (or zip style bag if not adding the butter now). Add the first ingredient to each container, then move it away from the other ingredients so you don't add it twice. That is so easy to do, so I put each item away after I use it.
- By hand you will want the butter room temperature. Use a pastry cutter or a fork to work/squish the butter into the dry ingredients until the mass is sandy in consistency. You can also use two table knives and cut in a cross action motion until the butter is mixed through.
- Or you can add one bowl of ingredients to the food processor, put the cold butter pieces into it, pulsing a few times and then let it run for a few minutes until all mixed. And then process the next.
- Pour your mix into a zip style bag, add the little bag of chocolate chips and nuts. Seal and label. You are ready to add the butter to the next bowl of dry ingredients. Make one mix or make five, whatever works for your household.
I recommend storing your mixes together, if you use zip style bags stand them up in a STERILITE® shoe box size or some brand of container to keep them organized. The lid doesn't fit on so I store it underneath the box.
This recipe and others are Here. Check out recipes that you may want to make your own.
Toll House Chocolate Chip Cookies
Make up the recipe today
Let's make this from scratch
Let's make this from the mix
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Make up the mix(s) for later useDry ingredients:
*Here we have a Teeter-Totter Moment - Do I add the butter to the dry ingredients? Or not?
Wet ingredients:
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Use the technique above to turn your favorite recipes into mixes. There are some recipes that do not lend themselves to this such as shortbread cookies, cornflake cookies and other recipes that require you to cream the butter and sugar until light and fluffy, creating the structure in the batter to bake up light and airy using no leavening agents.