Saturday, July 4, 2009


I promise I will add pictures to these posts as soon as I can. With all the home canning and pouching I have been doing, extra baking is just not on the agenda most days. I also have to watch how much I bake since it is just my hubby and me home most of the time.

First, I just realized that the Parmesan Chicken I posted in April can easily be done as a mix. Click HERE to review that post with a few added notes to help you.

Next I wanted to share my favorite muffin recipe. Remember the numbers in blue are the quadrupled amounts to make a mix for future use.


Dry Ingredients
  • 1 3/4 c. flour (half white and half whole wheat is my favorite)
  • 1/2 c. sugar
  • 2 1/2 t. baking powder
  • 1/4 t. salt
Wet Ingredients
  • 1 beaten egg
  • 3/4 c. milk
  • 1/3 c. oil
Mix all the dry stuff in a bowl. Make a well in the middle of it. Add all of the wet ingredients in at once. Mix just until moist. It needs to be lumpy or the muffins will be dry, never quite figured out why this is, but I do know that you want those lumps, or lots of milk to wash them down ;- { Fill greased or paper lined muffin tin, 2/3 full. Bake at 375 degrees for 18-20 minutes, just until the tops are light golden brown.

Now for the fun stuff! I love to put just about any kind of fruit, finely diced into these!
  • Peaches,
  • cherries,
  • blueberries (of course),
  • pineapple,
  • chopped dried apricots,
  • raisins,
  • craisins, with cinnamon and orange peel
  • apples, chopped or dried granules
  • orange peel with a little orange juice concentrate in the liquid
  • chopped nuts
Toppings can be fun as well.
  • brown sugar, mixed with some cinnamon. Sprinkle on before baking.
  • frostings of all kinds, thinned to make a glaze to drizzle over the top
  • 1 3/4 c. flour (half white and half whole wheat is my favorite) 7 cups
  • 1/2 c. sugar 2 cups
  • 2 1/2 t. baking powder 1/4 cup
  • 1/4 t. salt 1 teaspoon
  • 1/3 c. non-instant powered milk 1 1/3 c. milk powder
  • 1 T. powdered egg whites or whole eggs 1/4 c. egg powder
Wet Ingredients
  • 3/4 c. water
  • 1/3 c. oil
If you are using the mix, measure 3 cups of the dry mix. Place in a bowl, make a well in the middle and add the wet ingredients all at once. Finish as the original recipe.
Front CoverThere are different approaches to take when you are ready to start using mixes. I have a copy of the book, "Make-a-Mix" by Karine Eliason, Nevada Harward, & Madeline Westover. In fact this is where I got my start at making my own favorites into mixes! If you can get a copy of this book, I would highly recommend it.

Since I am a pretty picky person, in some respects, I decided to make up my own mixes, tailored to our family's taste. I thought I would go through the steps that I take to make my own, using my favorite waffle mix.

The original recipe:


Dry Ingredients:
  • 2 1/4 c. flour
  • 4 t. baking powder
  • 3/4 t. salt
  • 2 T. sugar
Wet Ingredients:
  • 2 beaten eggs
  • 2 1/4 c. milk
  • 1/2 c. oil
Mix all dry ingredients in a bowl. Add all of the wet ingredients at once. Mix just until moistened. Bake in preheated waffle iron. Makes 10-12 waffles.

I add 1 t. cinnamon and up the sugar to 1/4 c. My son-in-law adds a teaspoon of vanilla.

OH BOY WAFFLES . . . using all pantry items

Dry Ingredients
  • 2 1/4 c. flour ( I use half white flour and half whole wheat or cornmeal) (9 c. )
  • 4 t. baking powder (1/4 c.)
  • 3/4 t. salt (1 T.)
  • 1/4 c. sugar (1 c.)
  • 2 T. powdered egg whites (1/2 c.)
  • 1/2 c. non-instant milk powder (2 c.)
  • 1 t. cinnamon (4 t.)
When making this up into a single batch, you will need to measure out 3 3/4 cups of the mix.

Wet Ingredients:
  • 2 1/2 c. water (if the batter seems a little thick, add more water 2 T. at a time til you have the consistency your want)
  • 1/2 c. oil
  • 1 t. vanilla (optional for extra yummy ones!)
  • If you have no powdered egg whites, use two fresh eggs with the rest of the liquids and decrease the water to 2 1/4 c.
Just as in the original recipe, mix all of the dry ingredients in a bowl. Add all the wet ingredients at once. Mix just until moistened. Cook in a preheated waffle iron. Makes 10-12 waffles.

** For "treat waffles" you can add raisins, craisins, blueberries, chocolate chips, chopped nuts, other finely chopped dried fruits, bacon bits (my personal favorite) just before you are finished mixing the batter.

Making Your Mix
The blue numbers in the parenthesis in my pantry item version, is how much to make up 4 times the amount. I just multiply out each amount by 4. If it is something that you will used a lot, go ahead and make it bigger. I have done as much as ten times, when I was raising my family. I make up a single recipe and measure the dry ingredients for the most accurate measurement for later. Then I would make up the bulk, store in an air tight container. Place a label on the outside with the recipe for using it.

If there are variations that I like to use with a mix, I add a second label with information for any adjustments needed. For example: I like to use buttermilk with this some times. I usually need to use a little more of the thicker buttermilk, than if just using water, so I would use 1/4 c. more. It would also need 1/4 t. soda.

Egg whites are available over the internet. I have found them at Honeyville Grains and at Walton Feed. They will seem expensive, but 2.25 lbs. will equal 255 large eggs. So if you are interested, check them out! Ask around, it is usually fairly easy to find someone else who is interested in splitting foods like this, that really helped me add to my long term food storage for years. In fact, I would have had little without doing the splits! I will check around the grocery chains next week and see if any of them carry either powdered eggs or powdered egg whites.