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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


Priority Support

       Volume I - November 29, 2008

SMART Ideas!

Save TIME and $$:
Make Your Own Mixes

by Alice Osborne

Seems we’re all concerned about the economy and looking for ways to save and trim expenses. Well here’s one idea for stretching the grocery dollar...

MAKE YOUR OWN MIXES! Below are homemade mix recipes for pancakes, biscuits, bean soup, cooked rice and cookies. All are pennywise, healthwise (NO added preservatives, chemicals, etc.) and are truly delicious! And here’s another smart idea: Why not make and give these mixes as Christmas gifts? In fact, if you're looking for even more mix ideas and recipes, we have a Cook'n especially for you, Cook'n Gifts in a Jar.

Courtesy The Prepared Pantry

Pancakes from scratch just taste better than most of the mixes in the stores but when you're in a hurry, who has time for scratch? Here’s how to make a buttermilk pancake mix so that you can have great “from scratch” pancakes when you are in a hurry. It's storable and since it has everything included but eggs, it's a great mix to stick in the RV or take camping.

You can make this mix as large or as small as you like. We give you three choices but keep the same ratio of ingredients to make it any size. For easy measuring, remember: 1 Tbsp = 3 tsp.

Combine all ingredients and whisk together to distribute evenly. Store this mix in a sealed container in a cool place and use it within three months. To keep the mix longer, store it in the freezer.

You can buy buttermilk powder in your grocery store in the section with dry milk.

To use your mix:
1. Measure the desired mix into a large bowl.
2. In a smaller bowl, whisk one egg for every one to 1 1/2 C of mix.
3. Add 1 1/2 Tbsp melted butter or oil to the egg for every one C of mix.
4. Add 2/3 C water to the egg mixture for every one C of mix. Add the liquid mixture to the mix and stir until just combined. The batter will probably be too dry so add more water to reach the desired consistency.

Makes 14 cups

10 C flour
1 1/2 tsp baking soda
1 1/2 Tbsp baking powder
1 3/4 C powdered milk
3 tsp cream of tartar
2 1/2 C vegetable shortening

In a large bowl, sift together all dry ingredients. Blend well. With butter knives or a pastry blender, cut in the shortening until evenly distributed. Mixture will be rough in texture.

Put into an airtight container or large zip baggies. Label. Store in a cool, dry place. Use within 10 - 12 weeks. Use in place of Bisquick or Jiffy Mix.

  Download this recipe.

Courtesy The Prepared Pantry

Many of us have dry beans in our food storage. Often, those beans do not get used until they are hard and very difficult to cook. Combining beans and split peas into a calico bean soup mix and packaging the beans into usable quantities means that they are more likely to get used.

2 C pinto beans
2 C split peas or lentils
2 C kidney beans
2 C Great Northern beans
2 C black-eyed peas
(Use the mixture of legumes that best suits your tastes)

Mix well and divide into 2-cup packages or another size suitable for your family.

  Download this recipe.

Courtesy The Prepared Pantry

3 C uncooked regular white rice
1/4 C dried parsley flakes
2 Tbsp. instant chicken flavor bouillon
1/4 tsp white pepper
2 Tbsp dried, minced onions
2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp dried thyme leaves

To make California Seasoned Rice, bring two cups of water to boil. Add two tablespoon butter or margarine and one cup of the mix. Reduce heat, cover; simmer for 15-20 minutes or ‘til rice is tender and liquid is absorbed.

  Download this recipe.


5 C flour
2 C sugar
1 C brown sugar
2 Tbsp. baking powder
2 tsp. salt
1 C solid vegetable shortening
1/2 C butter

In large bowl, combine flour, granulated sugar, brown sugar, baking powder, and salt. Mix well. Cut in shortening and butter until mixture resembles cornmeal, and shortening and butter are evenly distributed. Store in refrigerator in a tightly covered container for up to 12 weeks. When wanting to make cookies, measure amount needed and let it come to room temperature before using.

  Download this recipe.


4 C homemade cookie mix
1-1/2 tsp. vanilla
1 egg

Combine all ingredients in large bowl until well blended. Divide dough in half, then cover dough and chill at least one hour or until dough is easy to handle. Roll out half of dough on floured surface to 1/8” thickness. Cut into shapes with cookie cutters. Arrange cutouts 1-inch apart on a greased or parchment lined cookie sheet. Sprinkle with sugar. Bake at 375 for 8-10 minutes until cookies are set but not brown. Cool on wire rack.

  Download this recipe.


2-1/2 C homemade cookie mix
2 tsp. vanilla
1 egg
1 C semisweet chocolate chips
1/2 C chopped nuts

Combine all ingredients in large bowl; blend until well mixed. Drop by teaspoons onto ungreased cookie sheets. Bake at 375°, 8-10 minutes until cookies are light golden brown. Cool on sheet for 2 minutes, then remove to a wire rack to cool.

  Download this recipe.


4 C homemade cookie mix
3 oz. pkg. cream cheese, softened
1 tsp. vanilla
2 egg whites

Preheat oven to 350°. Combine all ingredients in large bowl and mix with a fork until blended. Fill cookie press with dough and form cookies 1-2" apart on an ungreased cookie sheet. Bake for 7-9 minutes until set (cookies should not brown much). Cool 1 minute and remove from cookie sheets.

  Download this recipe.


2-1/2 C homemade cookie mix
1 tsp. lemon extract
1 tsp. ground cinnamon
1/2 C raisins
1/2 C chopped nuts

Follow directions for Chocolate Chip Cookies. Bake at 375 for 8-10 minutes until light golden brown.

  Download this recipe.


2 C homemade cookie mix
1/2 C peanut butter
1 egg
1 tsp. vanilla

Follow directions for Chocolate Chip Cookies. Form dough into balls, place on ungreased cookie sheet, and flatten with a fork dipped in sugar. Bake at 375°, 8-10 minutes.

  Download this recipe.


2 C homemade cookie mix
1/4 C cocoa
2 Tbsp. water
1 egg
1 C candy coated chocolate pieces

Preheat oven to 350°. Combine all ingredients except candies in large bowl and beat until well blended. Stir in candy. Drop by teaspoonfuls onto ungreased cookie sheets 2" apart. Bake 8-10 minutes until set.

  Download this recipe.

(If YOU have a smart idea, won't you share it? Life is so much easier and we accomplish so much more when we pool our resources. And after all, we're all in this together. So email or with YOUR Smart Ideas!)

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