Frugal Friday: Make a Mix

One of my favorite "cook" books when I was growing up was mom's Make a mix cookery. In it were all kinds of recipes for mixes that you would normally buy at the store already made up. Mixes for cakes, biscuits, seasonings, cookies, pancakes, muffins, etc...
Making your own mixes can be healthier and money saving in the long run. I have included a few here to get you started.

Basic Baking Mix
2 1/4 cups flour
1/3 cup nonfat dry milk powder
1 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp vegetable shortening

Combine the first 5 ingredients until well mixed. Cut in the shortening until crumbly like oatmeal. Or you can use a food processor and process the shortening 1 tablespoon at a time . Store in an airtight container.

This mix will store in the fridge for about 6 weeks, or out on the shelf for about 4 weeks. Here are some uses...

• Biscuits: Combine 2 1/4 cup baking mix with 2/3 cup milk, mix well. Bake at 450 until golden brown.
• Pancakes: Stir 2 cups of baking mix with 1 cup of milk and 2 eggs until well blended. Cook as normal.
• Waffles: Stir 2 cups of baking mix with 1 1/3 cups milk, 1 egg, and 2 Tbsp canola oil. Bake in your waffle iron according to the manufacturers directions.

Taco Seasoning
This will much healthier than its store-bought counterpart.
1/4 cup minced dry onions
1/4 cup chili powder
1 Tbsp cumin
4 tsp salt
4 tsp cornstarch
1 tbsp garlic powder
2 tsp granulated beef bouillon
1 1/2 tsp oregano

Mix all ingredients until thoroughly combined. Store in an airtight container for up to a year.
To make taco meat: Brown 1 pound of ground meat of your choice (beef, turkey, whatever), add 2 tablespoons seasoning mix and 1/3 - 1/2 cup of water, mix well and bring to a boil. Let simmer until sauce has thickened.

Cookie Mix
8 cups flour
2 1/4 cups sugar
2 1/4 cups brown sugar
3 1/2 tsp salt
1 /2 tsp baking soda
3 cups shortening

Combine all but the shortening until well blended. Cut in the shortening to make small crumbs. Store in an airtight container in the fridge. Will keep for up to 12 weeks.

• Snickerdoodles: Combine 3 cups of Cookie Mix with 1/4 tsp baking soda, 1 tsp cream of tartar, and 1 egg. Blend well. Roll into balls and roll in cinnamon sugar. Place on ungreased cookie sheets. Flatten each ball just slightly. Bake at 400 for 8-10 minutes.

• Peanut Butter Cookies: Combine 3 cups Cookie Mix with 1/4 cup packed brown sugar, 1 tsp vanilla, 1/2 cup peanut butter (creamy or crunchy), and 2 eggs. Blend well. Roll into balls about 1 inch in diameter. Place on ungreased cookie sheets and flatten with the tines of a fork to give the traditional criss cross pattern. Bake at 375 for 10 -12 minutes.

• Chocolate Chip Cookies: Combine 3 cups of Cookie Mix with 3(+) Tbsp milk, 1 tsp vanilla, 1 egg, 1 cup chocolate chips, and if you want, 1/2 cup chopped nuts. Add more milk if mix is too crumbly. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 375 for 10-12 minutes.

I hope you enjoy these recipes! Happy Friday!