Bulk Mix Recipes
Saving time and money is always welcomed at our house. I found these amazing recipes and wanted to share with you. Hope you enjoy!
Cream-of-Whatever Soup Mix
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2 cups powdered nonfat milk
3/4 cup cornstarch 1/4 cup instant chicken bouillon 2 Tbsp. dried onion flakes 1 tsp. basil leaves 1 tsp. thyme leaves 1/2 tsp. pepper |  |
(Makes equivalent of 9 cans)
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!
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.
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.
Brownie Mix
8 cups sugar
6 cups flour
2 cups cocoa powder
1 1/2 Tbsp baking powder
1 Tbsp salt
To Make:
(just lightly mix the ingredients, if you beat them a lot it gets too much air in the eggs and gives more of a cake-like texture.)
2 1/4 cups brownie mix
2 eggs beaten
3/4 cup oil
1/4 cup water2 tsp vanilla
Pour into an 8x8 " pan. Serves 8-9 (these brownies are quite thick- about 2"-- if you want them thinner place them in an 9 x 13 pan. They will be about 1/2-1" thick then)
Bake for 30-35 min at 350 degrees. (25-30 min. for the 9x13 pan- serves 12-15)
All Purpose Quick Mix
5 lbs flour (20 cups)
4 c. dry milk
3/4 cups baking powder
2 Tbsp salt
1 Tbsp Cream of Tartar
5 cups vegetable shortening
(you should not use margarine or butter in substitution for the shortening unless you are going to refrigerate your mix)
To Make:
Biscuits
3 cups quick mix
3/4-1 cup water
Spread 2 tablespoons of melted butter on biscuits before baking.
Bake for 10-12 min at 450 degrees
Try to handle the dough as little as possible, as this will create rubberiness if handled too much.
Shortcake
3 cups quick mix
2 Tbsp sugar
3/4 cup water
Bake 10-12 min at 450 degrees
Coffee Cake
3 cups quick mix
1/3 cup sugar
1 egg
1 cup water
1 tsp vanilla
(optional: add 1/2 cup sour cream to make it creamier)
Filling
1 cup flour
1 cup brown sugar
2 tsp cinnamon
1/2 cup butter
Preheat oven to 350 degrees. Combine quick mix and sugar. Mix in egg, milk and vanilla. Add dry ingredients. Prepare filling by mixing dry ingredients then cut in the butter. Spread half of the cake mix, half of the filling, then the other half of the cake mix, then the other half of the filling in an 8x8 pan. I used a 2" deep pan and it filled the pan to the top. So, you could probably use a larger pan and the cake would be just a little thinner. Bake for 40-50 min. (mine was done in 30 min.)
Cinnamon Roll Biscuits
4 1/2 cups baking mix
1 1/3 c milk
2 T butter
1/4 cup brown sugar
2 T. cinn
Glaze:
1 1/2 cup powdered sugar
2-3 T milk
Mix together mix and milk. Roll out the dough on floured surface. Spread butter, then sprinkle on brown sugar/cinnamon mix. Roll up the dough and cut into 2" wide slices. Bake at 400 degrees for 10-15 min. Mix together the glaze then spread on rolls when cooled a little.
1 1/3 c milk
2 T butter
1/4 cup brown sugar
2 T. cinn
Glaze:
1 1/2 cup powdered sugar
2-3 T milk
Mix together mix and milk. Roll out the dough on floured surface. Spread butter, then sprinkle on brown sugar/cinnamon mix. Roll up the dough and cut into 2" wide slices. Bake at 400 degrees for 10-15 min. Mix together the glaze then spread on rolls when cooled a little.
Homemade Tortilla Mix
16 cups flour2 Tbsp baking powder
2 Tbsp salt
1/2 cups shortening
To make:
2 cups of tortilla mix
1 cup of water
Divide dough into 15 little balls and cover with plastic wrap. Let them rise 10-15 min. Roll them out as thin as you can get them. Fry on a dry, hot griddle, about 2 min. on each side or until little brown spots begin to appear.
The consistency you are looking for in the dough is almost like play dough. If it is too crumbly they will not roll out well. That is why the water amount is so varied. Depending on the humidity of the day, you will need more or less.
Divide dough into 15 little balls and cover with plastic wrap. Let them rise 10-15 min. Roll them out as thin as you can get them. Fry on a dry, hot griddle, about 2 min. on each side or until little brown spots begin to appear.
The consistency you are looking for in the dough is almost like play dough. If it is too crumbly they will not roll out well. That is why the water amount is so varied. Depending on the humidity of the day, you will need more or less.
Pancake/Waffle Mix
8 cups of unbleached flour
2 cups nonfat dry milk
1/2 cup sugar
3 Tbsp baking powder
1 1/2 Tbsp baking soda
2 tsp salt
To Make Pancakes:
2 cups mix
1 3/4 cups of water or milk
1 egg
2 Tbsp vegetable oil
To Make Waffles:
2 1/2 cups of mix
2 cups of water
3 eggs
1/4 cup vegetable oil
2 1/2 cups of mix
2 cups of water
3 eggs
1/4 cup vegetable oil
Corn Bread Mix
4 cups flour
4 cups yellow cornmeal
2 cups dry milk
1 1/4 cups sugar
1/2 cup baking powder
1 Tbsp baking soda
2 tsp salt
To Make:
1 1/4 cups cornbread mix
1 egg beaten
1/2 cup water or milk (butter milk is even better!)
2 Tbsp oil
Pour into 8x8" pan. Bake 12-15 min at 425 degrees
(you can also make corn muffins by baking them in muffin tins for 15 min. at 425 degrees)
Muffin Mix
12 cups flour
4 Tbsp baking powder
1 Tbsp baking soda
2 tsp salt
4 1/2 cup sugar
Plain muffins:
2 3/4 cups mix
2 eggs
1 cup milk
1/4 cup oil
Bake 15-18 min at 400*
Optional Streusel Topping:
1/2 cup of flour
1/2 cup of brown sugar
2 tbsp butter
Cut the butter into the flour/brown sugar mix. Pour half of muffin mix into half of muffin cups. Sprinkle half of the streusel, then cover with the rest of the muffin mix, and finally top with the rest of the streusel.
Mix all the ingredients until they are well blended. Store in a tightly covered container.
To Use: Stir the mix in the canister before measuring out 2/3 c of the 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.
Yield: 10 servings
In a large mixing bowl, combine first 8 ingredients; mix well. Store in airtight container in a cool dry place.
YIELD: 3 cups mix (enough to make 24 batches of ranch salad dressing).
2 3/4 cups mix
2 eggs
1 cup milk
1/4 cup oil
Bake 15-18 min at 400*
Optional Streusel Topping:
1/2 cup of flour
1/2 cup of brown sugar
2 tbsp butter
Cut the butter into the flour/brown sugar mix. Pour half of muffin mix into half of muffin cups. Sprinkle half of the streusel, then cover with the rest of the muffin mix, and finally top with the rest of the streusel.
Blueberry Muffins:
2 3/4 cups of muffin mix
2 eggs
1 cup sour cream
1/4 cup milk
1 cup blueberries
1 tsp vanilla
Bake 15-18 min at 400*
2 3/4 cups of muffin mix
2 eggs
1 cup sour cream
1/4 cup milk
1 cup blueberries
1 tsp vanilla
Bake 15-18 min at 400*
Chocolate Pudding Mix | |
2 1/2 cups instant nonfat dry milk
5 cups sugar 3 cusps cornstarch |
1 tsp. salt
1 1/2 cups unsweetened cocoa |
Mix all the ingredients until they are well blended. Store in a tightly covered container. To Use: Stir the mix in the canister before measuring out 2/3 c of the 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.
Yield: 10 servings
Variation: Cook as directed but add 1 tsp. vanilla extract and 1 tsp. butter as it cooks. For a chocolate mocha flavor, add 1 tsp. instant coffee to the pudding mix before cooking.
Pie Crust Mix Makes 9 pies | |
5 pounds or 20 cups flour
2 Tbsp. salt |
1-1/2 pounds lard
2 cups shortening |
Mix all ingredients together until crumbly. Store in tightly covered container until needed. This should be refrigerated. When ready to bake pies, combine 3 cups mix with 1/3 cup milk. This ratio will make enough dough for two 9 inch pies.
Ranch Dressing Mix Plus
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1 cup dried parsley flakes
1/2 cup finely crushed saltines (about 15 crackers) 1/2 cup dried minced onion 1/2 cup garlic salt |
1/2 cup onion salt
1/4 cup garlic powder 1/4 cup onion powder 2 tablespoons dill weed |
In a large mixing bowl, combine first 8 ingredients; mix well. Store in airtight container in a cool dry place. YIELD: 3 cups mix (enough to make 24 batches of ranch salad dressing).
For Ranch Dressing:
In a bowl, whisk together 2 tablespoons of mix with 2 cups mayonnaise and 2 cups buttermilk. Refrigerate until serving. Yield 4 cups.
In a bowl, whisk together 2 tablespoons of mix with 2 cups mayonnaise and 2 cups buttermilk. Refrigerate until serving. Yield 4 cups.
For Thousand Island Dressing:
Add 1/4 cup chili sauce and 2 tablespoons pickle relish to 1 cup prepared ranch dressing.
Add 1/4 cup chili sauce and 2 tablespoons pickle relish to 1 cup prepared ranch dressing.
For Cucumber Dressing:
Add 1 medium cucumber, peeled, seeded, and pureed and 1 teaspoon celery seed to 1 cup of prepared ranch salad dressing.
Add 1 medium cucumber, peeled, seeded, and pureed and 1 teaspoon celery seed to 1 cup of prepared ranch salad dressing.
