Brownie Mix
8 Cups of sugar
6 Cups of unbleached flour
2 Cups of cocoa powder
1 1/2 Tbsp. baking powder
1 Tbsp. salt
Mix together and store in airtight container.
To Make:
2 1/4 C. brownie mix
2 eggs, beaten
1/3 C. canola oil (or melted butter or margarine)
2 tsp. vanilla extract
1/2 C. chopped nuts or chocolate chips (optional)
Preheat oven to 350 degrees. Grease an 8 inch square pan. Combine ingredients and mix until smooth. Bake for 30-35 minutes until center is set. Cool, cut, serve.
Cocoa Mix
1 cup Unsweetened Cocoa Powder
1/2 cup Powdered Coffee Creamer
1/2 cup Chocolate Malt Ovaltine
Instructions
# 1 Thoroughly mix all ingredients,
I use a fork to combine powders.
Transfer to an air tight container and use within three months.
Cornbread Mix Recipe
7 1/2 c. flour
4 1/2 c. cornmeal
2 c. sugar
1/3 c. baking powder
6 tsp. salt
Mix all the ingredients together and place into a large airtight container. Walmart has gallon sized glass jars as shown in the photo for about $5 (I got the printable labels at Michael's). This mix will make 6 batches of cornbread.
Cornbread Recipe
2 1/3 c. cornbread mix
2 eggs, lightly beaten
1 c. milk
1/4 c. margarine, melted
2 tbsp. vegetable oil
Preheat your oven to 350 degrees. Stir all ingredients together in a bowl. Pour into a greased 8x8-inch baking pan and bake for 30 minutes or until golden brown.
2 cups all-purpose flour
1 3/4 cups baker’s sugar (superfine sugar)
3/4 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
4 tablespoons shortening
To make cake:
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
Directions
To make Cake Mix: (You can keep in a sealed container for several months until you are ready to make the cake.)
Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Stir to combine. Add shortening, then use an electric mixer on medium speed to blend shortening into dry ingredients. Mix until no chunks of shortening are visible.
To make the Cake:
Preheat oven to 350 degrees F. Grease the sides and bottom of two 9-inch baking pans or one 13×9-inch pan. Lightly flour the greased pans.
Blend dry cake mix (from step #1) with water, oil and eggs in a large bowl with an electric mixer at low speed until moistened. Increase speed to medium and beat for 2 more minutes.
Pour batter into pans and bake for 30 to 33 minutes for 9-inch pans, and 35 to 38 minutes for 13×9-inch pan. You can also make cupcakes with the mix. They take 19 to 22 minutes.
Onion Soup Mix
Servings: approx 4 packets worth
Ingredients
1 cup minced onion
1/3 cup + 2 Tbsp beef bouillon
1 1/2 Tbsp onion powder
1/4 tsp dried celery
Directions
Combine all ingredients. Store in jar.
About 5 Tbsp of mix are equal to 1 – 1.25 oz pkg.
To make dip:
Combine 5 Tbsp with 1 pint sour cream.
I usually use about 1/4 cup mix when using in dishes calling for onion soup mix.
Tortilla Mix
16 C. flour (use unbleached or add up to 1/2 whole wheat)
2 Tbsp. baking powder
2 Tbsp. salt (you can use a little less, but some salt really does make a difference in the flavor)
1/2 C-1C. shortening (I like about 3/4 C. of palm shortening (no trans fat!))
Combine dry ingredients in a bowl and stir with whisk to fully mix. Cut in shortening with pastry blender or hands. Store mix in airtight container.
To Make:
Place 2 C. tortilla mix in a bowl, making a well in the center. Add 1/2-3/4 C. warm water, a little at a time, mixing until you have a soft dough.
Knead dough for a short time till it becomes elastic.
Cover with plastic and let it rest 10-15 minutes.
Form small balls, pull the dough around the bottom of the ball to make top smooth. Set aside, covered with plastic wrap.
Dip dough balls in flour and roll out thinly.
Cook on preheated dry griddle until top begins to bubble, Flip and cook for about 15 seconds more.
To keep warm: stack between towels.
Wrap in plastic wrap and store in refrigerator.
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