Ouick Mixes

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I use a lot of master mixes here, and they really help me whip up things in a hurry while still being fully homemade and economical. I'll post these first, since they are what I tend to keep on hand the most.

Here's the first one.

Quick Mix- makes 13 cups

8 1/2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon salt
3 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups instant nonfat dry milk
2 1/4 cups vegetable shortening

In a large bowl, mix together the dry ingredients. With pastry blender or
(I use my mixer on a the lowest speed), cut in the shortening until evenly
distributed. Mix will resemble cornmeal in texture. Put in large airtight
container. Label, store in cool dry place. Use within 10 -12 weeks.


FRIENDSHIP TEA MIX

1 (18 ounce) jar Tang breakfast drink (orange flavor)
1 cup granulated sugar
1/2 cup presweetened lemonade mix (such as Countrytime)
1/2 cup instant tea
1 (3 ounce box ) apricot Jell-O
2 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves

Combine these dry ingredients and store in an airtight container. This recipe makes 50 servings so it is perfect for dividing up and giving away as gifts. Put these directions on the gift jar:

FRIENDSHIP TEA

Use 1 1/2 tablespoons per cup of boiling water.




Homemade Chocolate and Vanilla Pudding Mix
It's easy to make your own homemade pudding mixes. They cost much less than the commercially made mixes. We freeze this to make homemade fudge pops!

Homemade Chocolate Pudding Mix
Serving Size : 24

3/4 cup powdered milk
7/8 cup cornstarch, 1 cup minus 2 Tbsp
1 1/2 cups sugar
3/4 cup cocoa powder
1/4 teaspoon salt, rounded

Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar. To prepare:

Add 2/3 cup mix to a saucepan.
Add 2 cups milk and stir until blended.
Bring to a boil, reduce heat and simmer while stirring constantly until thickened.
Cool and serve.


Homemade Vanilla Pudding Mix
Serving Size : 32

1 1/4 cups powdered milk
1 1/4 cups cornstarch
1 5/8 cups sugar
1/4 teaspoon ground nutmeg
3/8 teaspoon salt

Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar. To prepare:

Add 1/2 cup mix to a saucepan. Add 2 cups milk and stir until blended. Bring to a boil, reduce heat and simmer while stirring constantly until thickened. Remove from heat and add 1/2 teaspoon of vanilla extract. Cool and serve.

Variations: Leave out the nutmeg and substitute your choice of extract.

Almond, Banana, Lemon, Maple or Pineapple or other flavor that you like.


Basic Cake Mix

Makes about 16 cups of mix
Make a Mix Cookery @1978

8 cups (2 pounds) cake flour
6 cups sugar
1/4 cup baking powder
1 1/2 teaspoons salt
2 1/2 cups vegetable shortening
1 box of instant vanilla pudding powder

In large bowl, combine cake flour, sugar, baking powder and salt. Mix well. With pastry knife or mixer at lowest speed, cut in shortening until evenly distributed. Put in large airtight container, label. Store in a cool dry place. Use within 10-12 weeks.

**Since I plan ahead- most of the time. I divide my cake mix into specific recipes and put in smaller size ziplock with the cake recipe named.



Master Mix White Sauce

[This is really just gravy...lol]

Here's my favorite master mix for white sauce, which I use all the time for
large quantities of biscuits and gravy:

2c. powdered milk (I like Sanalac best-it mixes better)
1c. all purpose flour
1c. butter or margarine @ room temp.

Blend ingredients with a fork until mixture resembles fine crumbs. Store in
a covered container in refridgerator, or you can double or triple the mix
recipe and store in ziplocs in freezer.

How to make one cup white sauce:
mix cool water*
thin sauce 1/4 c. 1 cup
med. sauce 1/2 c. 1 cup
thick sauce 3/4 c. 1 cup

measure mix into saucepan, add water* while stirring. cook over low heat
until smooth and thickened. season as desired ( I use salt and pepper here)

*You can substitute tomato juice, broth, or milk for the water. I always
use milk when using it for biscuits and gravy (usually tuna gravy, which may
not sound the best, but my 5 kids and husband love it - quick, cheap and
nutritious)

Other uses:
scalloped potatoes, cream soups, ala king ( chicken, turkey, or tuna),
creamed peas and new potatoes, cheese sauces




Homemade "Cream" Soup Mix

2 cups Powdered nonfat milk
3/4 cup Cornstarch
1/4 cup Instant chicken bouillon
2 tablespoons Dried onion flakes
1 teaspoon Basil leaves
1 teaspoon Thyme leaves
1/2 teaspoon Pepper

NOTE: To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use!

Combine all ingredients, mixing well. Store in an airtight container until ready to use.

TO SUBSTITUTE FOR ONE CAN OF CONDENSED SOUP: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product. Makes equivalent of 9 cans of soup.



Master Mix (Perdue University)


Master Mix Developed At Perdue University

-------- ------------ --------------------------------

2 1/2 Cups dry milk solids

3/4 Cup double acting baking powder

3 Tablespoons salt

2 Tablespoons cream of tartar

1/2 Cup sugar

2 Pounds vegetable shortening


Sift dry ingredients together. Cut in shortening until mix looks like
cornmeal. Store at room temperature in a giant canister or 2 Econo Canisters (Tupperware).
Yield: 29 cups




1 DOZEN BISCUITS: 3 c. mix, 3/4 c. water, blend and knead for 10 strokes.
Pat out and cut. Bake at 450` for 10 min.



18 MEDIUM PANCAKES OR 6 WAFFLES: 3 c. mix, 1 egg, 1-1/2 c. water. Blend, and
bake as usual.



1 DOZEN MUFFINS: 3 c. mix, 2 T. sugar, 1 egg, 1 c. water. Mix water and eggs,
add to dry ingredients. Bake at 450` for 45 minutes.



8X8-INCH GINGERBREAD: 2 c. mix, 1/4 c. sugar, 1 egg, 1/2 c. water,
1/2 c. molasses, 1/2 t. each: cinnamon, ginger, and cloves. Beat egg, water,
and molasses. Mix with dry ingredients. Bake at 350` for 40 minutes.



9" ROUND COFFEE CAKE: 3 c. mix, 1/2 c. sugar, 1 egg, 2/3 c. water: Blend,
put in pan and cover with topping: 1/2 c. brown sugar, 3 T. melted butter,
1/2 t. cinnamon. Nuts and raisins (1/2 cup) are optional. Bake at 400` for
25 minutes.



DROP COOKIES: 3 c. mix, 1 c. sugar, 1 egg, 1/3 c. water, 1 t vanilla,
1/2 c. nuts and/or chocolate chips. Bake at 375` for 10 minutes.



SHORTCAKE: 2 c. mix, 1/2 c. water, 1/4 c. melted butter, 2 t. sugar. Mix and
knead a few strokes. Roll 1/2" thick; cut into 6 (3") cakes, or bake in 8x8"
pan.



2 (8") LAYERS, YELLOW OR CHOCOLATE CAKE: 3 c. mix, 1-1/2 c. sugar, 3 eggs,
1 c. water, 1 t. vanilla, (1/2 c. cocoa for chocolate cake). Blend sugar into
mix. Beat eggs and water and add half of mix. Beat 2 minutes, add remainder of
mix and beat additional 2 minutes. (For chocolate cake, add cocoa to dry
ingredients.) Bake at 325` for 25 minutes.

--------------------------------------------------------------

The MASTER MIX can be used successfully in any recipe calling for Biscuit Mix,
using water in the place of milk.



Quick Bread Master Mix

Ingredients:
12 cups all-purpose flour
6 cups white sugar
12 teasthingys baking powder
6 teasthingys baking soda
6 teasthingys salt


Directions:
1. Mix thoroughly flour, sugar, baking powder, soda,
and salt. (Can be stored on the shelf for months.)
2. Mix 3 cups baking mix, 1/2 cup oil, 2 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.
3. Bake at 350 degrees F (175 degrees C) for 30 to 45
minutes.


Noodles Mix

1 cup instant nonfat dry milk
2 tablespoons grated Romano or Parmesan Cheese
1/3 cup dried minced onion
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon white pepper

Combine ingredients and store in an airtight container. This will keep for 4 months on the shelf.

To use, combine 1/4 cup Noodles Mix with 2 tablespoons melted butter and 1/4 cup milk. Toss with pasta.

For variety, add 1/4 cup grated Cheddar cheese in place of the Parmesan cheese for a different taste.



All Purpose Ground Meat Mix

5 lbs lean ground beef, turkey or chicken
1 Tablespoon salt
2 cups chopped celery
2 cups chopped onion
1 cup diced green pepper

In a large pot or Dutch Oven, brown the meat, stirring this to break it up. Drain the excess grease. Stir in the rest of the ingredients, cover and simmer until the veggies are tender-crisp, about 10 minutes or so. Remove from heat and set aside. Ladle into 6 2 cup freezer containers with tight fitting lids leaving 1/2" headspace, or into quart sized ziploc bags and squeeze out the air. Label with date and store. This keeps about 3 months and makes 6 packages or 12 cups of mix.



Chicken Mix

11 lbs Chicken, 4 medium fryers, cut up or about 12-14 whole boneless breasts that can be sauteed or grilled instead of boiling. This reduces the fat and is a whole lot easier to make. If you want a more flavorful broth, use the fryers.

4 quarts cold water
3 Tablespoons parsley flakes
4 carrots, peeled and chopped small.
4 teaspoons salt
1/2 teaspoon pepper
2 teaspoons dried basil leaves

Combine all ingredients in a large pot or Dutch oven. Cover and cok over high heat until it boils, then turn to simmer until the chicken is tender about 1 1/2 hours. Less time is required if you are using the boneless skinless breasts. Remove from heat. Strain the broth and refrigerate until the fat can be skimmed. Cool the chicken, remove and discard the bones and skin. Put chicken in 1 pint containers, 1/2" headspace and pour skimmed broth into 6 other containers. Seal, label and date. This makes 6 pints of mix and 6 pints of broth.
Keeps about 3 months in the freezer.

Mac & Cheese Mix

1 cup nonfat dry milk powder
1 cup freshly grated parmesan cheese, ( we use the regular stuff)
1/4 cup all purpose flour
1 teaspoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 cup cold butter.
In large bowl combine the dry ingredients. Cut in the butter until crumbly. cover and refrigerate up to 2 months. Makes 2 1/2 cups mix.



To make the Mac & cheese

1 cup mix
1 1/2 cups uncooked elbow macaroni
1/2 cup milk
1/2 cup water.
Cook macaroni. In another saucepan combine, mix, milk and water. Cook and stir til it boils and is thick. Drain macaroni, and stir into sauce..Makes 2-3 servings.



Hot Chocolate Mix

1 25 oz package instant nonfat dry milk
1 6 oz jar nondairy creamer
2 cups powdered sugar
1 6 oz can chocolate drink mix, like Quik
combine in a large bowl. Mix well. Put in a large airtight container. Label w/dates and contents. Store in a cool, dry place. Keeps up to 6 months. Makes 17 cups hot chocolate. To make 1 cup of hot chocolate. Combine 3 Tablespoons Mix with 1 cup hot water. Stir to dissolve.
*Substitute 2 cups unsweetened cocoa for chocolate drink mix and increase powdered sugar to 4 cups.



VANILLA PUDDING MIX

3 cups instant nonfat dry milk
4 cups granulated sugar
1 teaspoon salt
3 cups cornstarch
1 vanilla bean

Mix the milk, sugar, salt and cornstarch until the ingredients are well blended. Cut the vanilla bean into several large pieces and stir them into the mix, seeds and all. Store mix in an airtight container.

To use, stir the mix in the canister before measuring out 1/2 cup mix into a saucepan. Add 2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a boil. Continue stirring for 1 minute, remove from heat, and pour into individual serving dishes. Pudding will thicken further as it cools.

For a richer pudding, cook as directed and, after taking pudding off heat, stir in 1 egg lightly beaten with 1/2 teaspoon nutmeg, 1/2 teaspoon vanilla extract and 1 tablespoon sweet butter. Cover and let sit for a minute or two, uncover and stir, and then pour into the individual serving dishes.




WHOLE WHEAT BAKING MIX
4 cups flour
4 cups wheat flour
1/4 cup baking powder
2 teaspoons salt
1 1/2 cups nonfat dry milk
1 3/4 cups shortening

Stir dry ingredients together until well mixed. Cut in the shortening until well blended. Place in a glass jar. Keep tightly closed in a cool place. Use the mix within a month. Makes about 10 cups.

Whole Wheat Bread
Beat 1 egg slightly with 1 1/4 cups water in a large bowl. Stir in 4 1/2 cups Whole Wheat Baking Mix just until dry ingredients are moistened. Turn into a greased 9 x 5-inch loaf pan and bake at 350 degrees F for 50 minutes, or until a skewer inserted in center comes out clean. Let stand in pan on wire rack about 5 minutes; loosen sides with spatula and turn, right side up, on rack. Cool thoroughly before slicing.

Whole Wheat Muffins
Prepare batter as for Whole Wheat Bread. Spoon into greased medium-size muffin cups, filling two-thirds full. Bake in a preheated 400 degree F oven for 15 to 20 minutes. Makes 18.

Whole Wheat Pancakes
Beat 1 egg slightly with 1 cup water in a bowl. Stir in 2 1/4 cups Whole Wheat Baking Mix just until dry ingredients are moistened. Drop by mixing spoonfuls onto a well-greased griddle and bake over medium heat until browned on both sides and done. Turn carefully because cakes are tender. Makes about 15 (3-inch) pancakes.

Whole Wheat Coffeecake
Beat 1 egg slightly with 1/2 cup water in a bowl; stir in 2 1/4 cups Whole Wheat Baking Mix and 1/2 cup raisins just until dry ingredients are moistened. Spread evenly in a greased 13 x 9-inch baking pan. Sprinkle with crumb topping and bake in a preheated 400 degree F oven about 25 minutes. Cut into squares. Eat warm.



These are for bulk type mixes we would use in cooking I hope some are of use to you. *note, all herbs, veggies, are dry**

Spaghetti Mix
1 whole clove
1 1/2 t oregano
1/2 t rosemary
1 bay leaf
1 1/2t basil
1 1/2 t black pepper
1/2 t sugar
2 T parsley

(tag) 1 mix, 1-2 29 oz cans of tomato sauce, 1-2 cans crushed tomatoes, or 10-15 whole large tomatoes, skinned and crushed. Garlic, onions to taste.

Sloppy Joe Mix
1 T minced onion (dry)
1 t green pepper flakes
1 t salt
1 tsp cornstarch
1/2 t minced garlic
1/4 t dry mustard
1/4 t celery seed
1/4 t chili powder
1/4 t sugar

1 package mix, 1lb lean meat, 1/2 c water, 1 8 oz can tomatoe sauce. Brown meat, Drain excess grease. Add season mix and sauce, bring to a boil, lower heat, simmer 10 minutes.

Pot Roast Rub
2 T beef bouillon poweder (or crush up cubes)
2 T minced Onion
1 T garlic salt
1T seasoned salt
1 T dry rosemary
1 T black pepper

Rub over the roast, and bake or crock pot til done.

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Fireside Coffee Mix

2 cups instant cocoa mix
2 cups coffee creamer
1 1/2 cups sugar
1 cup instant coffee (Folger's Crystals for example, not International Coffee)
1 tsp. cinnamon
1/2 tsp. nutmeg


Mix ingredients together and store in an airtight container. Stir 1 or 2 spoonfuls of mix in a cup of hot water to achieve desired strength. Add marshmallows or cream for a richer milder flavor.

Here is another recipe for
Fire side coffee
2 c. Swiss Miss
2 c. Cremora
1 1/2 c. sugar
1 c. instant coffee
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg

Mix all together. Keep in an air tight container. Use 3 to 4
heaping teaspoons per cup, fill with hot water.

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Commercial Cake '' recipe mix ''

"A convenient substitute for commercial mixes. Quick, easy, and yummy.
Best of all, YOU control the ingredients!" Original recipe yield:
1 -9x13 inch cake.

INGREDIENTS:

2 1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups white sugar
1/2 cup shortening
2 eggs
1 cup milk
1 teaspoon vanilla extract



For a Yellow Cake:

Sift together flour, baking powder, salt, and sugar. Cut in shortening

until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at

low speed for 1 minute, then high for 2 minutes, sgarbageing the bowl

frequently.

Pour batter into greased and floured 9x13 inch pan. Bake in preheated

350 degree F oven (175 degrees C) for 25 to 30 minutes.


Variation for a White Cake:


Prepare as for the basic cake except use 3 egg whites for the 2 whole

eggs. Whites may be beaten separately and added for a lighter cake.


(Variation for a Chocolate Cake:)

Add 1/4 cup cocoa powder to the basic cake mix prior to adding the

milk.


(Variation for a Spice Cake

Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon

ground allspice to the basic cake mix.


(Variation for a Pineapple Upside Down Cake:)


Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown

sugar, stirring into the butter. Arrange pineapple slices in the pan.

Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes,

cool 5 minutes, and invert to serve.

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Hot Cocoa Mix in a Jar


6 cups instant nonfat dry milk
1 1/2 cups granulated sugar
1 cup plus 2 Tbsp baking cocoa
1 1/2 cups mini marshmallows
Combine all ingredients. Pour into 2 qt. jar or tall container. Seal with lid and decorate with fabric and ribbon.
Recipe to attach:
Measure 1/2 cup cocoa mix into mug. Stir in 1 cup boiling water. Makes 12 servings

[benshelpmeet]

--------------------------------------------------------------------------------
A frugal recipe with no additives.

This is basically a medium-thick white sauce.

Melt in heavy saucepan:
3T butter
Blend in, cooking and stirring until bubbly:
3T flour
1/4t. salt

Using a wire whisk to prevent lumps, stir in:
1 cup milk, broth or a combination

Cook until smooth and thickened. Makes slightly more than one cup, equal to a 10oz can Campbells.

Options:
cheese sauce: add 1/2 cup cheese and 1/4t. dry mustard

mushroom: saute 1/4cup chopped mushrooms and 1T. finely chopped onion in butter before adding flour.

celery: sauce 1/2cup chopped celery and 1T finely chopped onion in butter before adding flour.

chicken: use chicken broth as half the liquid. Add 1/4t. poultry seasoning.

We can't get canned cream soups here, or any canned soup for that matter, so I've learned to use this in recipes. It works good and it's frugal



Cream of Chicken Soup

1 cube butter
1/2 onion
1/2 cup diced celery
up to one cup flour
4 cups Chicken broth
2 cups milk
2 cups cooked chicken

Melt butter on low in soup pot.
add onions and celery. Cook on med-low untill tender (not browned)
add flour and cook for 5 min. (keep flour moving in pot)
whisk in chicken broth
add milk
bring to temp and simmer untill think and creamy.
Add salt and pepper to taist.

[benshelpmeet]

Dear Ladies, I found this and I thought it would be helpful for gift giving...

Great for gift giving, and economical also. I have tried to include a little of everything here in hopes that it will meet the need you have. Keep in mind that it is a nice start for building a basket. For instance, if you chose to use the 'pancake mix' then you could include a kitchen towel and a variety of syrup. Or the Tea/Coffee mixes with a nice mug or cup and saucer. A cookie jar to go with one of the cookie recipes. The taco mix would go great with a tortilla warmer ;-) the possibilities are endless.
If a recipe has 4 cups 'filling' it should fit nicely in a quart jar (wide mouth is best). IF one of your 'fillings' is brown sugar you can usually fit a little more since it can be packed.

You will also find text that you can copy/paste into your own word program and print out to attach to the 'gift'....... ENJOY!!

It is my understanding that they can be kept for up to 6 months if sealed tightly. (that makes it nice for pre-making for YOURSELF and storing.)Oh, one more thing (smiles) Special thanks to all who sent me recipes to include here!


Instant Cappucino

1 c. powdered creamer
1 c. powdered chocolate milk mix
2/3 c. instant coffee
1/2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Mix all ingredients together. Use 1 heaping Tbls. per cup of boiling water. Store in airtight container.


Hot Chocolate
Serves 1

4 tablespoons Hot Chocolate Mix
8 ounces boiling water
Marshmallows or whipped cream

Place the Hot Chocolate Mix into a mug. Pour in the boiling water. Stir until the Chocolate mix is dissolved. Garnish with marshmallow or whipped cream.



HOT CHOCOLATE MIX

4 cups dry milk
1 cup unsweetened cocoa
2 cups sugar
1/2 teaspoon salt
1 teaspoon instant decaffeinated coffee (optional)

Mix the ingredients and put them into a plastic container or double plastic bags. Label the mix "Hot Chocolate. Use 1/4 cup per cup of boiling water." Makes 20 cups.



Cafe Swiss Mocha Flavored Coffee

1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 T. Powdered Baking Cocoa

Process in a blender on liquify until well blended. Store in an air tight container. Use by tablespoonfuls according to taste. Spoon in cup and add hot water.


DILL DIP

3/4 cup dill weed
3/4 cup accent (optional)
3/4 cup season salt
3/4 cup onion flakes
3/4 cup parsley flakes

Combine all and place in a container. The pint size jelly jars would be perfect here ;-). To use: combine with 1 cup sour cream and one cup Miracle Whip in a small bowl AND 3TBS of your dip mix. Refrigerate for at least 2 hours to allow the flavors to blend. This makes an excellent vegetable dip as well as one for chips.

INSTANT SPICED TEA

2 cups powdered orange breakfast drink
1-1/2 cups sugar
3/4 cup instant tea
2 packages unsweetened lemonade mix
1 teaspoon ground cloves
1 teaspoon ground cinnamon

Mix the ingredients and put them into a plastic container or double plastic bag. Label the mix "Spiced Tea. Add 2 heaping teaspoons to 1 cup boiling water."


Homemade Taco Seasoning Mix

2 Tsp. chili powder
1 1/2 Tsp. paprika
1 Tsp. onion powder
1/2 Tsp. salt
3/4 Tsp. garlic salt
1 Dash red pepper

Mix all together. Makes 1 package of store bought mix.



Fudge Brownie Mix

2 cups sugar
1/2 cup cocoa
1 cup all-purpose flour
1 cup chopped pecans
1 cup chocolate chips

Mix all the ingredients together and store in an air-tight container.

Attach to the jar:

1 cup butter or margarine, softened 4 eggs 1 package of the Double-Fudge Brownie Mix

Preheat the oven to 325 degrees F. Grease a 12 by 9 inch pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating well after each addition. Add the Fudge Brownie Mix and continue to beat the mixture until it is smooth. Spread the mixture into the greased pan, and bake for 40 to 50 minutes.


Pancake Mix

3 cups all-purpose flour
3 Tblsp. sugar
2 Tblsp. baking powder
4-1/2 tsps. ground cinnamon
1-1/4 tsp. salt

In brown bag or 1 quart jar, combine all ingredients; seal bag or jar, adding dried fruits (apples are especially good!) if necessary to fill small gaps.

DIRECTIONS:
In medium bowl, combine 3/4 c. milk, 1 egg, and 2 T. salad oil. With fork, blend in 1-1/3 c. pancake mix until moistened but still lumpy. Cook on lightly greased griddle or skillet. Makes about 10 5" pancakes.


Snickerdoodle Mix

Snickerdoodles are soft sugar cookies dusted with cinnamon and sugar.

2 3/4 cups all purpose flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cream of tartar
1 1/2 cups sugar

In a large bowl, combine the ingredients with a whisk. Store the mix in an airtight container.

Attach to the Jar



Snickerdoodles

Makes about 5 dozen cookies

1 cup butter or margarine, softened
2 eggs
1 package Snickerdoodle Mix
1/2 cup sugar
1 Tbsp. cinnamon

Preheat oven to 350 degrees F. In the large bowl of an electric mixer, cream the butter until light; add the eggs & beat on low speed until the mixture is smooth. Add the Snickerdoodle Mix & continue to beat on low speed until the dough begins to form. Combine the sugar & cinnamon in a small bowl. Shape the dough into 1-inch balls & roll in the cinnamon-sugar blend. Arrange on ungreased baking sheets 2 inches apart & bake for 16 to 19 minutes, or until light tan. Transfer to wire racks to cool.


Holiday M&M's Cookie Mix

1 1/4 cups sugar
1 1/4 cups M&M candies (use red and green for Christmas)
2 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking powder

Layer ingredients in order given in 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach to the Jar


M&M's Cookies

Makes 2 1/2 dozen cookies

1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2. Add: 1/2 cup (1 stick) butter or margarine, not diet, very soft
1 egg, slightly beaten
1 tsp. vanilla (opt.)
3. Mix until completely blended. You will need to finish mixing with your hands.
4. Shape into balls the size of walnuts. Place 2 inches apart on sprayed baking sheets.
5. Bake at 375 degrees for 12 to 14 minutes, until edges are lightly browned.


Butterscotch Brownie Mix

1/2 cup firmly packed flaked coconut
3/4 cup chopped pecans
2 cups firmly packed brown sugar
2 cups flour mixed with 1 1/2 Tbsp. baking powder and 1/4 tsp. salt

Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach to the Jar


Butterscotch Brownies

Makes 2 dozen brownies

1. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2. Add: 3/4 cup (1 1/2 sticks) butter or margarine, not diet, very soft
2 eggs, slightly beaten
2 tsp. vanilla (opt.)
3. Mix until completely blended.
4. Spread batter into a sprayed 9x13 metal pan.
5. Bake at 375 degrees F for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2 inch squares.


Chocolate Chip Cookies in a Jar

1 cup brown sugar
1/2 cup white sugar
1 1/2 cups semisweet chocolate chips
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda

Directions:
Mix the salt and baking soda in with the flour, then layer the ingredients into the jar. Use scissors to cut a 9 inch-diameter circle from calico. Place over lid and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band.

Attach to jar:


Chocolate Chip Cookies

Preheat oven to 375º Sift dry ingredients through a colander to separate the chocolate chips from other ingredients.

Beat 1 cup of butter or margarine in a medium bowl. Beat sifted ingredients into butter until blended. In a small bowl, beat 1 egg with 1 teaspoon of vanilla. Mix beaten egg mixture into butter mixture until blended. Stir in chocolate chips.

DREAMSICLE COOKIE MIX

1/2 cup Tang instant breakfast drink powder
3/4 cup sugar
1-1/2 cups vanilla chips

1-3/4 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking powder


Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

Attach to jar:

Empty cookie mix in a large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375° for 12 to 14 minutes or until tops are very lightly browned. Cool 5 minutes on cookie sheet. Remove to wire racks to cool completely. Yield: 2½ dozen.


PEANUT BUTTER COOKIE MIX

3/4 cup chopped salted peanuts
3/4 cup packed brown sugar
3/4 cup sugar
3/4 cup peanut butter chips
1-1/2 cups flour mixed with 1 tsp. baking soda and 1/4 tsp. salt

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

Attach to jar:

Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1/2 cup creamy peanut butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350° for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 3 dozen.

Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet. Bake 8 minutes or until lightly browned.


Russian Tea

2 & 1/2 cup Tang
1 & 1/2 cup white sugar
1 - 12 oz of instant lemonade mix (Kool-aid)
2 tsp. cloves
1 & 1/2 cup instant Lemon flavored tea
2 tsp. cinnamon
1 tsp. nutmeg

Measure out all ingrediants first into separate bowls. Layer the tang, sugar, lemonade and tea into jar as little or as much as you like. Repeat the layers often to make a pretty layered looking sand art type look. Add the cloves, cinnamon & nutmeg last. This is a very sweet drink.

Attach to jar:

Russian Tea

Mix dry ingrediants well and replace into your jar for storage. Add 2 Tbls. into coffee cup and add hot water.

[benshelpmeet]

Cookies in a Jar as a gift!

Cranberry Hootycreeks


A beautifully festive cookie in a jar recipe.

1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rolled oats
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans

Combine the flour, soda and salt together.
Layer the ingredients in a 1 quart in the order listed.
Attach a tag with these instructions:

Cranberry Hootycreeks
Preheat oven to 350°F and grease a cookie sheet or line with parchment paper.
In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together until well blended. Drop by heaping spoonfuls onto the prepared baking sheets.
Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.
Makes 18 cookies (18 servings).

[momtogirls5]

Sister Darlene,
May I ask what brand of dry milk you prefer and recommend?

Lenni

[carolejw]

I always buy the store brand. They work just as well at a fraction of the cost. (unless the nation brand is on sale with double coupons !!)

[momtogirls5]

Thank you. I wasn't sure if one brand had a better taste than an other brand. If you use store brand and like it then thats what I'll try. I'd like to make my own master mixes and everything has dried milk in it.

Thanks again sister,
Lenni