Ditching Store-Bought Mixes
Brownies
Ingredients
1 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking powder
optional: ½ cup chocolate chips
Directions
Sift the flour and cocoa powder together into a bowl.
Whisk in the sugar, salt, and baking powder until the color is uniform.
Place the mixture in a clean, 16 oz glass jar.
Store in a cool, dark place.
To Prepare…
Ingredients
½ cup unsalted butter (melted)
2 large eggs
1 tsp vanilla extract
Directions
Preheat your oven to 350°F and grease an 8×8-inch baking pan.
In a medium bowl, whisk the eggs, melted butter, and vanilla.
Add the brownie mix and stir until just combined.
Spread the batter into the prepared pan.
Bake 20 - 25 minutes or until an inserted toothpick comes out cleanly.
Cake
Yields: Approximately 4 cups (equivalent to one 15.25 oz box)
Ingredients
3 cups all-purpose flour
1 ½ cups granulated sugar
1 Tbs + 1 tsp baking powder
1 tsp fine sea salt
½ cup coconut oil
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, and salt until perfectly combined.
Using a pastry cutter or a fork, work the coconut oil into the dry mixture. Aim for a texture like fine sand—you shouldn't see any large clumps of oil.
Place the mixture in a quart-sized glass jar or an airtight container.
Pantry: Store for up to 3 months.
Freezer: Store for up to 6 months.
When you are ready to bake a standard 9x13 cake or 24 cupcakes, whisk the following into one batch of your mix:
1 cup milk or buttermilk
3 large eggs
1 tsp Vanilla extract
Baking Directions
Preheat your oven to 350°F.
Grease and flour your baking pans.
Beat the wet ingredients into the mix for about 2 minutes until smooth.
Bake:
Cupcakes: 18–22 minutes.
9x13 Pan: 30–35 minutes.
Round Layers: 25–30 minutes.
Variations
Chocolate Cake: Replace ½ cup of the flour with ½ cup of high-quality unsweetened cocoa powder.
Spiced Cake: Add 2 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves to the dry mix.
Lemon Cake: Add the zest of two lemons to the wet ingredients when you are ready to bake.
Corn Muffins
Ingredients
1 1/3 cup flour
1 cup yellow corn meal
2/3 cup sugar
4 tsp baking powder
1/2 tsp salt
To prepare…
2/3 cup milk
4 Tbs melted butter
2 egg
Directions
Preheat oven to 400 degrees.
In a mixing bowl, whisk the flour, cornmeal, sugar, baking powder, and salt.
In a separate bowl, whisk the egg, milk, and melted butter.
Pour the wet into the dry. Fold gently with a spatula just until the flour disappears. Over-mixing corn muffins makes them tough and “holey”.
Let the batter sit in the bowl for 5 - 10 minutes. This allows the cornmeal to hydrate and soften, which prevents a “gritty” texture.
Fill greased or lined muffin tin 2/3 full.
Bake for 15 - 18 minutes.
Brush with melted butter or honey.
Gravy
Yields: About 2 cups of dry mix
Ingredients
1 cup all-purpose flour
½ cup cornstarch
½ cup bouillon granules
1 tsp onion powder
½ tsp garlic powder
½ tsp black pepper
Instructions
Combine Dry Goods: In a medium bowl, whisk the flour, cornstarch, bouillon, onion powder, garlic powder, and pepper.
Transfer to a wide-mouth glass jar.
How to Make the Gravy
This mix is designed to be "instant" once added to boiling water.
Melt 1 Tbs of butter in a small saucepan.
Add 1 cup of water and bring to a boil.
Whisk in 3 to 4 tablespoons of the gravy mix.
Reduce heat and simmer for 1–2 minutes until thickened and smooth.
Customizing Your Mix
For Country/White Gravy: Use chicken bouillon and replace the water with milk when cooking. Add extra cracked black pepper.
For Mushroom Gravy: Stir in 2 tablespoons of dehydrated mushroom powder or finely crushed dried porcini to the dry mix.
For Herbed Gravy: Add 1 teaspoon of dried thyme or sage (excellent for poultry).
Oatmeal
Yields: About 8–10 servings
Ingredients
4 cups Old-fashioned, rolled oats
1 cup powdered milk
1 tsp fine sea salt
2 tsp ground cinnamon
½ to ¾ cup of brown sugar
Instructions
Take 1 ½ cups of the oats and pulse them in a blender or food processor until they turn into a coarse flour.
In a large bowl, stir the oat flour, the remaining whole oats, powdered milk, salt, cinnamon, and sugar.
Keep in a large airtight jar or food-safe bucket in a cool, dry place. This will stay fresh for 6–9 months.
Preparation (Per Serving)
Combine ½ cup of mix with 1 cup of boiling water (or milk).
Stir well, cover the bowl with a plate, and let it sit for 3–5 minutes. Stir again before eating.
Shelf-Stable Flavor Variations
Apple Pie: 1 cup finely chopped dehydrated apples + ½ tsp ground cloves
Nutty Maple: 1 cup chopped pecans or walnuts + 1 tsp maple sugar/extract.
Tropical: 1 cup dried pineapple or mango bits + ½ cup shredded coconut
Morning Protein: 1 cup chia seeds
Pancake
Ingredients
1 cup + 2 Tbs all-purpose flour
3 Tbs buttermilk powder
1 Tbs granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup dried blueberries or mini chocolate chips
Directions
In a bowl, whisk all ingredients thoroughly to ensure the leavening agents are evenly distributed.
Pour into 16 oz widemouth jar. Tap jar on the counter to settle the flour.
To prepare…
Ingredients
1 cup water
1 large egg
2 Tbs melted butter
Directions
Pour the contents of the jar into a large bowl. In a separate small bowl, whisk the wet ingredients.
Pour the wet ingredients into the dry. Stir just to combine.
Let the batter rest for 5 minutes. This allows the baking soda to react, ensuring a fluffier rise.
Heat a lightly greased skillet or griddle over medium heat. Pour about ¼ cup of batter for each pancake.
Cook until bubbles form on the surface and the edges look dry (about 2 - 3 minutes), then flip and cook the other side until golden brown.
Pudding
Ingredients for Mix
½ cup cornstarch
½ cup non-fat dry milk
2/3 cup sugar
1/8 tsp salt
1 vanilla bean (seeded) - OR - 2 Tbs cocoa powder and 1 extra tablespoon of sugar
To prepare…
1/3 cup pudding mix
2 cups whole milk
1 Tbs butter
2 tsp vanilla extract
Directions
In a bowl, add pudding mix and ½ cup cold milk. Whisk until no lumps.
Add the remaining 1 ½ cup milk to a saucepan. Heat the remaining over medium heat until tiny bubbles form around the edges, but do not let it reach a rolling boil.
Slowly pour the cold slurry into the hot milk while whisking constantly.
Continue to cook over medium-low heat. Cornstarch must reach a light boil ($approx$ 200°F–212°F) to "activate." Once it starts to bubble, cook for exactly 1 minute while whisking, then remove from heat.
Stir in butter and vanilla.
Divide into 4 quarter pint jars.
Store in fridge for up to 1 week.
Ranch Seasoning
8 Tbs buttermilk powder
3 Tbs dried parsley
1 Tbs dried dill weed
1 Tbs dried chives
1 Tbs garlic powder
1 Tbs onion powder
2 tsp sea salt
1 tsp black pepper
*Store in cool, dry place or fridge.
Classic Ranch Dressing
Whisk 1 tablespoon of seasoning with ½ cup mayonnaise and ½ cup milk (or sour cream).
Refrigerate for 30 minutes to allow the herbs to hydrate.
Party Dip
Mix 2 tablespoons of seasoning with 16 ounces of sour cream or Greek yogurt.
Serve with veggies or chips.
Taco Seasoning
4 Tbs chili powder (mild or California for no heat)
4 Tbs ground cumin
3 Tbs smoked paprika
2 Tbs sea salt
1 Tbs garlic powder
1 Tbs onion powder
1 Tbs dried oregano
1 tsp ground cinnamon
To make tacos…
Brown 1 lb of ground beef and drain excess fat.
Add 2 to 3 tablespoons of the seasoning mix.
Pour in ¼ cup of water (or beef broth).
Simmer for 5 minutes until the liquid reduces to a thick, flavorful glaze.
Waffle
Ingredients
1 ¼ cup all-purpose flour
3 Tbs buttermilk powder
2 Tbs granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp lemon powder or cinnamon
Directions
Combine all dry ingredients in a bowl first to ensure the buttermilk powder and leavening agents are fully integrated.
Pour into 16 oz jar. Tap the jar on the counter to help the flour settle.
To Prepare…
Ingredients
1 cup water
1 large egg (separated)
¼ cup melted butter
1 tsp vanilla extract
Directions
Stir the egg yolk, water, melted butter and vanilla into the dry mix until just combined.
In a separate bowl, whish the egg white until stiff peaks form, them gently fold it into the batter.
Pour the batter onto a hot, greased waffle iron. Bake according to the manufacturer’s instructions (usually until the steam stops escaping the iron).