P a g e 2 Table of Contents Quick tips for getting started... 4 Shopping list for cooking from scratch... 5 Storage solutions to keep it fresh... 6 4 Convenient Mixes for Homemade Cookies... 7 Cowpoke Cookie Mix... 8 Oatmeal Cookie Mix... 9 White Chocolate Cranberry Cookies... 10 Traditional Chocolate Chip Cookies... 12 Multi-Muffin Mix... 14 Homemade Mix for 50/50 Wheat Tortillas... 16 Cornbread Muffin Mix... 20 Cornmeal Muffin Variations... 21 Homemade Baking Mix for Biscuits, Pancakes & More... 23 Biscuit Variations... 25 Pancake Variations... 27 Pizza Crust Variations... 29 Master Cake Mix... 31 Cocoa Brownies... 33 Brownie Variations... 34 6 Homemade Gluten-Free Baking Mixes... 36
P a g e 3 Dedication This book is lovingly dedicated to my hard-working mother who deserves a maid, a chef, an accountant, and so much more. by Tabitha R. Philen at www.meetpenny.com All rights reserved. No part of this document or the related files may be reproduced or redistributed in any form, by any means (electronic, photocopying, or otherwise) without the prior written permission of the publisher.
P a g e 4 Quick tips for getting started We are all busy people. I don t think I have ever met a person who said, No, I m not busy. Since we are packing so much into our days, mealtimes seem to get the pinch and cooking from scratch is replaced by convenience mixes. The terrible thing is that those mixes are packed with an A to Z list of things you cannot pronounce. Instead of relying on these over-processed, preservative-packed mixes, why not make your own? Getting started is the hardest part but these tips can help. Just do it. Make up your mind that this is going to help your family get healthy without taking up a lot of your time and get busy. Start with a clean kitchen. The counters will get a little messy but if you start with a clean kitchen and an empty dishwasher, you can prepare homemade scratch mixes quickly.
P a g e 5 Make everything at once. Dedicate 30 minutes each month to preparing your mixes. That s all it will take. If you have a smaller family, you might even see your mixes last longer. Shopping list for cooking from scratch When you start looking at the recipes for homemade mixes, you might be surprised to find that the ingredients are all pretty similar. I like this because I can buy my ingredients in bulk and save a bundle! Here are the basic ingredients you will need to have on hand: Unbleached all purpose flour Whole wheat flour, optional Baking soda Baking powder Sugar Salt Vegetable shortening, coconut oil, or unsalted butter
P a g e 6 Storage solutions to keep it fresh In order to keep your convenience mixes safe and usable, you need to store them properly. You can choose to store them in canisters for about two months or in the freezer for 6 months. Please note that any mix that uses butter or is made from freshly ground wheat will need to be frozen.
P a g e 7 4 Convenient Mixes for Homemade Cookies With little ones in the house, cookies are a frequent visitor in our home, but I rarely buy store-bought cookies and I never buy those expensive cookie mixes. Instead, I either make cookie dough in large batches and then freeze it or make several cookie mixes and keep them in the pantry. Or, you could always do both. Here are 4 easy (but decadent) cookie mixes to have ready to go for freshly baked cookies at any time:
P a g e 8 Cowpoke Cookie Mix Ingredients 1 1/3 cup all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup oatmeal 3/4 cup chocolate-covered candies, like M&Ms 3/4 cup semi-sweet chocolate chips 1/2 cup brown sugar, packed 1/2 cup white sugar 1/2 cup chopped pecans Instructions Place all ingredients into a freezer bag and shake. Freeze up to 6 months. To make the cookies: 1 egg 1/2 cup butter, softened 1 teaspoon vanilla
P a g e 9 Cream together egg, butter, and vanilla. Stir in the dry mix. Use your medium cookie scoop to make balls of cookie dough. Bake at 350 degrees for 12-16 minutes, depending on how crunchy you like your cookies. For chewy cookies, cool for about 7 minutes on the baking sheet before moving to a cooling rack. Oatmeal Cookie Mix Ingredients 1 1/4 cups rolled oats 1/2 cup unbleached all purpose flour 1/4 cup whole wheat flour 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup sugar 1 cup raisins or chopped nuts
P a g e 10 Instructions Place all ingredients into a freezer bag and shake. Freeze up to 6 months. To make the cookies: 1/2 cup unsalted butter, softened 2 tablespoons molasses 1 egg 1 teaspoon vanilla Cream together butter, molasses, egg, and vanilla. Stir in cookie mix. Scoop on to a parchment lined baking sheet and press slightly. Bake in a 350 degree oven for 15 to 17 minutes. White Chocolate Cranberry Cookies Ingredients 1 unbleached all purpose flour 1/2 cups whole wheat flour
P a g e 11 1/2 cup packed brown sugar 1/3 cup sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 3/4 cup dried cranberries 1/2 cup white baking chips Instructions Place all ingredients into a freezer bag and shake. Freeze up to 6 months. To make the cookies: 1/3 cup unsalted butter, softened 1 egg 1 teaspoon vanilla Cream together butter, egg, and vanilla. Stir in dry ingredients. Bake in an oven preheated to 375 for 8 to 10 minutes or until the edges are browned. Cool on the cookie sheet slightly before moving to a cooling rack.
P a g e 12 Traditional Chocolate Chip Cookies Ingredients 1 1/4 cups unbleached all purpose flour 1 cup whole wheat flour 1 teaspoon baking soda 1 teaspoon salt 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 cups semi-sweet chocolate morsels 1 cup chopped nuts Instructions Place all ingredients into a freezer bag and shake. Freeze up to 6 months. To make the cookies: 1 cup unsalted butter, softened 1 teaspoon vanilla 2 eggs Cream together butter, vanilla, and eggs. Stir in dry ingredients.
P a g e 13 Use a medium cookie scoop to place cookies on a baking sheet. Bake in a 375 degree oven for 10 to 15 minutes.
P a g e 14 Multi-Muffin Mix Ingredients 3 cups unbleached all purpose flour 1/2 cup whole wheat flour 4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar Instructions Place all ingredients into a freezer bag and shake. Freeze up to 6 months. To make muffins: 1/2 cup oil 1 cup milk 1/2 cup plain yogurt 2 eggs Optional: 1 1/2 cups of mashed bananas, blueberries, chopped apples, candy, chopped apples, chopped nuts, and/or chocolate chips
P a g e 15 Preheat oven to 350 degrees. Use muffin liners or spray with nonstick cooking spray. Whisk together oil, milk, yogurt, and eggs. Stir in the dry mix. Mixture will be lumpy. Fold in your choice of 1 ½ cups optional mixings. Using a large scoop, fill the muffin cups. Bake 25 to 30 minutes. (adapted from Good Cheap Eats)
P a g e 16 Homemade Mix for 50/50 Wheat Tortillas Ingredients 4 cups unbleached all purpose flour 4 cups whole wheat flour 1 tablespoon baking powder 1 tablespoon salt 1/2 cup vegetable or palm shortening Instructions Whisk together the dry ingredients. Using a pastry blender or mixer, blend shortening in the flour mix until it forms a coarse sand.
P a g e 17 To make tortillas: Mix together 2 cups of the tortilla with 1/2 to 3/4 cup warm water, a little at a time. Switching to a dough hook, knead the dough for about 3 to 5 minutes. Cover and let the dough rest for about 12 minutes. Divide the dough into equal pieces and roll into a ball. Dust with flour and flatten with a rolling pin.
P a g e 18 Cook on hot griddle pan until the edges get crisp, about 2 minutes. Then, flip and cook for a few more seconds. Cook s Notes: Typically, I double the recipe and mix 4 or 5 cups of tortilla mix with 1 1/2 cup warm water. I
P a g e 19 put it in my KitchenAid and let it mix, but then switch it to the dough hook and let that work for about five minutes. If you end up with tortillas that have too much flour on the surface after they are cooked, just use a pastry brush to remove the excess. These tortillas are great for wraps, quesadillas, chips, and more. Just remember to give yourself some grace the first few times you make them.
P a g e 20 Cornbread Muffin Mix Ingredients 4 cups unbleached, all purpose flour 1 tablespoon salt 1 cup sugar 1/4 cup baking powder 1 cup vegetable or palm shortening 4 cups cornmeal Instructions Combine the flour, salt, sugar, and baking powder in a mixing bowl. Blend in shortening until the mix resembles coarse sand. Add the cornmeal and mix well. To make cornbread or cornmeal muffins: 1 egg, beaten 1 1/4 cups milk 2 tablespoons vegetable oil or non-stick spray
P a g e 21 Combine 2 1/2 cups of the homemade cornbread mix with egg and milk. Mix just until the dry ingredients are moistened. For cornbread: Pour oil into an 8 inch cast iron skillet and heat in a 425 degree oven for five minutes. Carefully pour batter into skillet. Re-place in oven and bake for about 25 minutes or until golden brown For cornmeal muffins: Spray muffin cups with nonstick cooking spray. Using a large scoop, ladle batter into cups. Bake in a 425 degree oven about 15 minutes until golden brown. Cornmeal Muffin Variations Broccoli Cheese Before placing in pan, stir in 1/2 to 1 cup of cooked broccoli, drained and coarsely chopped, 1/4 cup green onions, chopped, and 1 cup sharp cheddar. Proceed as directed.
P a g e 22 Jalapeno Cheese Before placing in pan, stir in 1/4 cup jalapeno peppers and 1 cup sharp cheddar. Proceed as directed. Mexican Chunk Before placing in pan, stir in 1 tablespoon taco seasoning, 1 can mexicorn, drained, and 1 cup sharp cheddar. Proceed as directed.
P a g e 23 Homemade Baking Mix for Biscuits, Pancakes & More I could eat biscuits daily. Notice that I didn t say I DO eat biscuits daily. Just wish I could. My kiddos would eat pancakes daily. Bill likes a steamy bowl of Chicken & Dumplings. That s a lot of mixing. I could get some baking mixes pretty cheap when I stack coupons on top of sales but what exactly is in those small packets of mix? So, I choose to keep a large container of homemade baking mix in my pantry. By using a mixer or large
P a g e 24 food processor, this master baking mix can come together quickly, leaving you with tons of time for dreaming up different variations or for trying the ones I have listed below. Ingredients 6 cups all purpose flour 3 tablespoons baking powder 1 tablespoon salt 1/2 cup cold unsalted butter, vegetable shortening, or coconut oil Instructions Whisk together dry ingredients. Using a food processor or pastry blender, mix in the shortening until the mix comes to the consistency of coarse sand. To make biscuits: Stir together 2 1/4 cups homemade baking mix and 2/3 cup milk.
P a g e 25 Turn the mixture out onto a well floured surface and fold the dough over itself about 6 to 8 times. Roll out to 1/2 inch thick and cut using a biscuit cutter. Bake in a preheated 450 degree oven for 8 to 10 minutes. Biscuit Variations Buttery Buttermilk Biscuits Substitute buttermilk for the milk and complete as directed. When done, brush tops with melted butter. Honey Butter Biscuits Melt 1 tablespoon of butter and whisk together with one tablespoon honey. Brush over the top of biscuits prepared as directed. Garlic Cheese Biscuits Mix together 2 cups baking mix, 2/3 cup milk, and 1/2 cup shredded sharp cheddar cheese. Bake as directed. Mix together 2 tablespoons butter,
P a g e 26 melted, and 1 minced clove of garlic. Brush over biscuits as soon as they are done. Praline Pan Biscuits From Betty Crocker: In a 9-inch oven-safe skillet, melt 1/3 cup butter and stir together with 1/3 cup packed brown sugar until blended. Sprinkle with 1/3 cup chopped pecans. Mix together 2 cups baking mix, 1 tablespoon sugar, and 1/2 cup milk. Follow directions for making biscuits but place on top of sugar mixture instead of a baking sheet. Bake in a preheated 425 degree oven for 12 to 15 minutes. When done, carefully invert skillet over a heat-safe plate, allowing syrup to pour over the biscuits. To make pancakes: Stir together 2 cups of baking mix with 1 1/2 cup milk, 1 tablespoon sugar, 1 egg, and 1 teaspoon vanilla. Mixture will be lumpy.
P a g e 27 Use a large scoop to pour batter onto a hot griddle, flipping when bubbles break the top. Pancake Variations Buttermilk Pancakes Substitute buttermilk for the milk. Complete as directed. Applesauce Pancakes Mix 2 cups of baking mix with 1 cup applesauce, 1/2 teaspoon vanilla, 1 teaspoon cinnamon, 1/2 cup milk, and 1 egg. Follow directions as given for pancakes. Banana Oatmeal Walnut Pancakes Mix 2 cups baking mix with 1/2 cup ground oat flour (grind dry oatmeal in a food processor), 1 ripe/mashed banana, 1 egg, 1/2 cup chopped walnuts, and 1 to 2 cups milk, depending on how thick you want your batter. Follow directions as given for pancakes. Blueberry or Chocolate Chip Pancakes
P a g e 28 Prepare as directed. Pour batter on the griddle and then sprinkle with fruit or chocolate chips. Flip when bubbles break the surface and cook until golden. Hot Chocolate Pancakes Mix 2 cups baking mix, 1/4 cup sugar, 2 tablespoons unsweetened baking cocoa, 1 cup milk, 1 teaspoon vanilla, and 2 eggs. Follow directions as given for pancakes. To make pizza crust: Stir 1 1/2 cup baking mix, 1/3 cup hot water, and 1 tablespoon olive oil until soft dough forms. Place on surface lightly sprinkled with additional baking mix; knead until smooth. Press dough into a 12 inch circle. Bake 10 minutes. Finish your pizza as desired. Bake for an additional 15 minutes or until the crust is golden.
P a g e 29 Pizza Crust Variations Garlic & Oil Whisk together 1 or 2 cloves garlic (minced) with 1 tablespoon olive oil. After pressing the dough into a circle, brush oil over dough. Proceed as instructed. Spicy Italian Whisk together 1 or 2 cloves garlic (minced), 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. After pressing the dough into a circle, brush oil over dough. Proceed as instructed. Parmesan Cheese After pressing the dough into a circle, brush oil over dough and sprinkle with grated Parmesan cheese. Proceed as instructed. Stuffed Crust Instead of patting dough into a circle, shape dough into a rectangle, flattening the edges. Place mozzarella cheese sticks around edges and roll
P a g e 30 dough over the cheese, pressing to seal. Proceed as directed. To make rolled dumplings: Mix together 2 1/4 cup baking mix and 2/3 cup milk. Turn out on to a lightly floured surface and knead just until blended. Roll out flat (to about 1/4 inch) and using a pizza cutter, slice into 1 inch strips about 2 inches long. Use in your favorite soup recipe. Just drop dumplings into boiling broth one at a time and cook for an additional 15 minutes.
P a g e 31 Master Cake Mix Ingredients 2 cups unbleached all purpose flour 11/2 cup sugar 1 tablespoon baking powder 1/2 cup cocoa powder (for chocolate cake only) Instructions Place all ingredients into a freezer bag and shake. Freeze up to 6 months. To make cake: 3/4 cup milk 1 teaspoon vanilla 1/2 cup unsalted butter 3 eggs Preheat oven to 350 degrees. Mix cake mix with milk, vanilla, butter, and eggs. Beat with an electric mixer for 2 minutes at low speed and then about 3 minutes at medium speed.
P a g e 32 Baking times vary by size as follows: 8 or 9 inch round = 20 to 25 minutes 9x13 = 35 to 40 minutes Cupcakes = 12 to 15 minutes Bundt = 45 to 50 minutes
P a g e 33 Cocoa Brownies Ingredients 1 cup sugar 2/3 cup unbleached all purpose flour 1/2 cup cocoa 1/2 teaspoon baking powder 1/2 teaspoon salt Instructions Place all ingredients into a freezer bag and shake. Freeze up to 6 months. To make brownies: 1/2 cup oil 2 eggs 1 teaspoon vanilla Preheat oven to 350 degrees. Spray an 8-inch square pan with non-stick cooking spray. Blend wet ingredients together until blended. Add the brownie mix and stir to combine. Pour into pan. Bake about
P a g e 34 25 to 30 minutes or until a pick inserted in the center comes out clean except for a few moist crumbs. Brownie Variations Chocolate Chunk Before pouring the mix into the pan, add 1/4 cup chocolate chunks and coarsely chopped nuts. Proceed as directed. Fudge Mint Coarsely chop several chocolate mint candies to measure about 1/4 cup. Before pouring the mix into the pan, add 1/4 cup chocolate chunks and mint chocolate candies. Proceed as directed. Rocky Road Before pouring the mix into the pan, add 1/4 cup chocolate chunks, 1/2 cup miniature marshmallows, and 1/4 cup coarsely chopped nuts. Proceed as directed.
P a g e 35 Caffeine Blitz Before pouring the mix into the pan, add 2 tablespoons instant coffee and 1/4 cup coarsely chopped nuts. Proceed as directed. Caramel Macchiato Before pouring the mix into the pan, add 1/2 cup caramel pieces, an extra 1/2 teaspoon vanilla, and 2 teaspoons instant coffee. Proceed as directed. (adapted from Good Cheap Eats)
P a g e 36 6 Homemade Gluten-Free Baking Mixes I cannot forget my friends who live a gluten-free lifestyle. While we personally do not have those challenges, I have heard that it can be quite time consuming and expensive. So, I combed the internet and tried to find a few gluten-free mixes to help shave time off your adventures in the kitchen as well as money off your grocery budget. 1. Gluten Free Pancake Mix by Chef Tess Bakeresse We love pancakes for breakfast, lunch and/or dinner around here and I cannot imagine having to give them up.
P a g e 37 2. Gluten Free Flour Mix by Gluten Freely Frugal Save a bundle by skipping the store-bought flour mixes and make your own with this gluten-free alternative made from scratch by buying ingredients in bulk. 3. Gluten Free/Casein Free Master Baking Mix by Ginger Lemon Girl If you are missing your Bisquick, then maybe this recipe can help fill that void. 4. Homemade Gluten Free Yellow Cake Mix Recipe by Ginger Lemon Girl Have your cake and eat it too with this homemade mix for gluten-free yellow cake mix. 5. Almond Flour Chocolate Chip Cookies from The Wannabe Chef She adjusted this recipe to fit into a jar but you could easily add this to your collection of homemade convenience mixes using her instructions.
P a g e 38 6. Gluten Free Brownies from Lynn s Kitchen Adventures Just mix the dry ingredients and store them. Write the directions on the bag and when you are ready to bake, mix in the wet ingredients.