Make-a-Mix Cookery is a new section to Blissful and Domestic. Here you will find all the ready made mixes I use in my own kitchen. Using ready made mixes are a great way to save money. Using ready made mixes allows you to have more control over what your family is eating. By saying no to boxed mixes, you are enabling your family to be rid of the preservatives that are needed to maintain freshness in boxed mixes. So let's go homemade and start mixing!
I have included the recipe for each mix and then 2-3 recipes using that mix.
This page will continue to be updated as I add more recipe mixes.
20 cups (5lbs) all purpose flour
1 1/4 cups sugar
4 tsp salt
1 cup instant nonfat dry milk
Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large air tight cvontainer. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 22 cups of hot roll mix.
2 tbl active dry yeast
1 cup lukewarm water
2 eggs, beaten
1 cup water
4 tbl vegetable oil
4 tbl brown sugar
2/3 cup wheat germ
6 1/2 to 7 cups HOT ROLL MIX
butter or margarine
In a large bowl, dissolve yeast in lukewarm water. When yeast starts to bubble, add eggs, water, and oil. Blend well. Add brown sugar and wheat germ. Blend well. Add HOT ROLL MIX 1 cup at a time, until dough is stiff. On a lightly floured surface, knead dough 5-7 minutes, until smooth and satiny. Lightly butter bowl or spray with cooking spray. Put dough in the bowl and turn to butter the top. Cover with plastic wrap and let rise in a warm place, until double in size. Punch down dough and let rest for 10 minutes. Shape into 2 loaves. Grease two 9 x 5 loaf pans. Place 1 loaf of dough into each pan. Cover and let rise again until slightly rounded above the pan, about 30-40 minutes. Preheat oven to 375' and bake for 45-55 minutes, until deep golden brown. Remove from oven and brush tops with butter or margarine Remove from pans and cool on a wire rack ro plate. Makes 2 loaves.
buttery, rich, and golden
1 tbl active dry yeast
1 1/2 cup lukewarm water
2 eggs, beaten
1/2 cup vegetable oil or melted margarine
5 to 6 cups of HOT ROLL MIX
2 tbl butter or margarine
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups of HOT ROLL MIX. Blend well. Add additional HOT ROLL MIX to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter a bowl. Put dough down into bowl and turn to butter the top. Cover with plastic wrap and allow to rise. Takes about 1 hour. It will double in size. Generously grease baking sheets. Punch down dough. Divide dough in half. Let stand about 10 minutes. On a lightly floured surface, roll out each half to a 12 inch circle. Cut each circle into 16 pie shape wedges. Roll up each wedge from the wide end. Place point side down in a crescent shape on prepared baking sheets. Cover and let rise again, until doubled in bulk, about 45 minutes. Preheat oven to 400'. Bake 15-20 minutes, until golden brown. Makes about 32 rolls.
10 cups all-purpose flour
2 1/2 cups instant nonfat dry milk
1/2 cup sugar
1/4 cup baking powder
2 tbl salt
Combine all ingredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 13 cups of pancake mix.
for a variety add your favorite fruit to the batter
or chocolate chips
1 1/2 cups PANCAKE MIX
1 egg, slightly beaten
1 cup water
3 tbl vegetable oil
Put pancake mix in a medium bowl. Combine egg, water, and oil in a small bowl. Mix well. Add egg mixture to pancake mix. Add more water for thinner pancakes. Blend well. Let stand for 5 minutes. Cook on a hot griddle about 3 to 4 minutes, until browned on both sides. Makes 10 to 12 4-inch pancakes.
4 cups all-purpose flour
1 tbl salt
3/4 cup sugar
1/4 cup baking powder
1 cup vegetable shortening
4 1/2 cups cornmeal
In a large bowl, combine flour, salt, sugar, and baking powder. Stir to blend well. With a pastry blender, cut in shortening until evenly distributed. Add cornmeal and mix well. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks
2 1/2 cups of CORNMEAL MIX
1 1/4 cups milk
Preheat oven to 425'. Butter muffin pans. Put CORNMEAL MIX in a medium bowl. Combine egg and milk in a small bowl. Add all at once to CORNMEAL MIX. Blend. Fill prepared muffin pans 2/3 full. Bake 15-20 minutes, until golden brown. Makes 12 large muffins.
Fill prepared muffin cups 1/3 full of cornbread batter.
Put 1 tsp of jam or jelly on top of batter.
Spoon additional batter on top of jelly/jam to fill it 2/3 full.
Pineapple Corn Muffins:
Substitute 3/4 pineapple juice and 1/2 water for milk in recipe.
Stir 1/2 drained crushed pineapple into batter.
Gently fold 6 slices of cooked, crumbled bacon into batter.
Butter an 8 inch pan. Spread batter into greased pan.
Bake about 25 minutes, until golden brown.
Homemade Spaghetti Sauce
1 can (28 ounces) crushed tomatoes
2 garlic cloves
1 tbl dried basil
1 tbl oregano
1 tbl dried rosemary
1 tbl extra-virgin olive oil
salt and pepper
In a medium saucepan add crushed tomatoes, garlic, basil, oregano, rosemary, olive oil, salt and pepper to taste. Simmer sauce for 15 minutes, to allow herbs and flavors to get "happy". This sauce can be stored for a week in the fridge, 6 months in the freezer, and indefinitely if canned.
All recipes can be found in the Make-a-Mix Cookery book.
Please check out all of my other money
saving tips and tricks below