Make Ahead Bake Mixes

Make-Ahead "Easy Bake Mixes"

Dry mixes made ahead of time, especially comfort foods we like to bake (bread, muffins, pancakes, etc,) make the heat and humidity a bit more tolerable, while helping relieve the stress brought on by involuntary camping in your own home.  Sharing with neighbors even makes it better.

Combine all of the dry ingredients for a recipe in an airtight container or food saver bag.  Add a label that tells the remaining ingredients and gives instructions. Here are a few ideas to get you started.

Flat-bread

This recipe for Italian flat bread/Focaccia bread is remarkably versatile and easy to make.

Mix:

1 1/2             C flour

1             Tbsp sugar

1             Tbsp yeast

1/2             tsp salt

1/2             tsp garlic powder

1/2             tsp of rosemary, basil, red pepper, or any seasoning you like -- or combine seasonings!

To make the flat-bread:

Combine the mix with 1/2 C water & 1/8 C oil. Mix till it forms a ball. Pat it out on a small cookie sheet or pizza pan and let rise 1/2 hr. Bake in 425 Oven for 15 minutes or on the top rack of your BBQ Grill (For grill bake place a pan of water on lower rack of grill.)

Variations: This is good with Parmesan or grated cheddar cheese on top. Try tomato sauce and cheese, and you've got pizza. You can try other toppings, too.

Variations:

Add an additional 3 T sugar (1/4 C total) & omit savory spices for sweet bread. Sprinkle with cinnamon, raisins, dates, icing, anything you like.

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Dry mixes made ahead of time, especially comfort foods we like to bake (bread, muffins, pancakes, etc,) make the heat and humidity a bit more tolerable, while helping relieve the stress brought on by involuntary camping in your own home.  Sharing with neighbors even makes it better.  

Combine all of the dry ingredients for a recipe in an airtight container or food saver bag.  Add a label that tells the remaining ingredients and gives instructions. Here are a few ideas to get you started.

Basic Muffins (1 dozen)

Mix:

1 1/2             C flour (Any type)

1/4             C sugar

1 1/2             tsp baking powder

1/2             tsp salt

1/2             tsp cinnamon (optional)

2             Tbsp powdered milk

To make the muffins:

Combine the mix with 1/4 C oil, 1 egg, and 3/4 C water. Bake at 375 for 10-14 minutes until done or place on top shelf of BBQ grill until done. (For grill bake place a pan of water on lower rack of grill.)

Variations:

The variations are infinite. Try about 1/2 C of almost any fruit; 1/2 C nuts; and/or about 1 tsp of any sweet spices you like.

“Little Things that make a Big Difference”

Some recipes have been used by although, not all created by: Papa Toney himself.  Papa Toney thanks all those who came before him that had the wisdom to create ways to stretch their budget without compromising taste.    E pluribus unum

Homemade Vanilla Extract

Canning for Gifts - Vanilla Extract

We are six months from the holidays but this is a gift in jars that we need to start now. A great home made vanilla extract is the perfect item for anyone who you love who loves being in the kitchen. It's a simple recipe and will be treasured by your recipient. You can pair this with your favorite "cookies in a jar" recipe and it will be truly complete.

Keep vanilla extract in a cool, dark place, with the bottle tightly closed, to prevent evaporation and loss of flavor. Vanilla extract has an indefinite shelf life.

Homemade Vanilla Extract

5 whole Vanilla beans

16 ounces of Vodka

Photo from Ruthie Hansen on Flickr

Split Vanilla beans down the center to exposed the pods and put them into a pint size jar. Add Vodka to the jar and screw on ring and lid. Store in a dark cool place shaking the jar at least twice a week.  After a month minimum the extract will be ready to use. If you do have some evaporation add more vodka to the jar leaving the vanilla beans in the jar. Shake the jar before using the extract each time.

You are looking for this beautiful amber color. The longer the bean is in the vodka the darker the color.

Pressure Canned "Homemade

Beef Stew with Vegetables"

1T. vegetable oil
4 to 5 lbs. stewing beef, cut into 1 1/2 inch cubes
12 cups cubed peeled potatoes
8 cups sliced peeled carrots
3 cups chopped celery
3 cups chopped onions
4 1/2 t. salt
1 t. dried thyme
1/2 t. freshly ground black pepper
Boiling water


Prepare weighted or dial gage pressure canner, jars, and lids.

In a large non-stick skillet, heat oil over medium high heat. Working in batches, brown beef adding oil if absolutely needed. Transfer beef to large stainless steel saucepan. (I used my 8 qt stock pot). Add potatoes, carrots, celery, onions, salt, thyme, pepper, and boiling water to cover the ingredients. Bring to a boil, stirring frequently. 


Ladle hot stew into hot jars leaving 1 inch head space. Remove air bubbles and adjust head space by adding more stew if needed. Wipe rim with paper towel moistened with vinegar. (The vinegar helps to remove any fat that may be on the rim) Center lid on jar. Screw band on fingertip tight.

Place jars in pressure canner. Lock lid and bring to a boil over medium heat. Vent steam for 10 minutes. Process in canner for pints for 75 minutes at 10lbs at sea level to 1,000 ft.  for weighted gage and 90 minutes for quarts. For dial gage process at 11lbs of pressure at sea level to 2,000 ft.


Once the time has elapsed turn off heat. Let the pressure return to zero naturally. Wait two minutes longer, then open vent. Remove canner lid. Wait 10 minutes, then remove jars, cool and store. 

“Little Things that make a Big Difference”

Some recipes have been used by although, not all created by: Papa Toney himself.  Papa Toney thanks all those who came before him that had the wisdom to create ways to stretch their budget without compromising taste.    E pluribus unum

Homemade Mayonnaise

Homemade Mayonnaise

 

You will need a stick blender.

Ingredients:

2 egg yolks
1/2 teaspoon salt,
1 Tablespoon apple cider vinegar,
1 Tablespoon lemon juice,
1/8 teaspoon each onion powder

1/8 teaspoon dry mustard      (adjust to your taste).
1-cup regular olive oil

Combine all the ingredients in a Jar and allow everything to come to room temperature (very important).

Put the stick blender in down to the bottom of the jar and turn it on then count to 10 before you bring it up slowly on one side of jar.  The oil will emulsify as you gently move the blender up and down. It shouldn’t take more than a few seconds.  Scrape off blender into and cap the jar, enjoy then refrigerate. (You might want less mustard.)

“Little Things that make a Big Difference”

Some recipes have been used by although, not all created by: Papa Toney himself.  Papa Toney thanks all those who came before him that had the wisdom to create ways to stretch their budget without compromising taste.    E pluribus unum

Cream of Mushroom & Cream of anything Soup Mix

Make ahead for those busy days

Instant Cream of Mushroom Soup Mix

Ingredients:
1/4 cup of finely chopped dehydrated mushrooms
1 cup of instant nonfat dried milk
3/4 cup of cornstarch
1/4 cup of dried vegetable broth
4 Tbsp of dried minced onions
1 tsp dried basil
1 tsp dried thyme
1 tsp ground pepper

Mix all ingredients well and store in a container with a tightly fitting lid. Store in a cool dark place.

To use: combine 1/3 cup of the dry soup mix with 1 1/4 cups of water. Cook until thickened. This will be the equivalent of one can of condensed cream of mushroom soup.

Cream of Anything Soup Mix

Ingredients:

4 c. powdered milk

1 1/2 c. cornstarch

1/2 c. instant chicken bouillon granules   *(You choose the cream of “  ?  ”.)

4 tsp. dried onion flakes

2 tsp. dried thyme

2 tsp. crushed dried basil

1 tsp. white or black pepper

Blend/Mix all the ingredients and pour them into a container with an airtight seal. I like to use a Mason jar vacuumed sealed with an oxygen absorber placed inside with the mix.  A large freezer bag will work as well. Be sure to label and date your container.

To Use:  Combine 1/3 cup of the mix with 1 cup of water and heat it over medium low heat in a small saucepan until it thickens. This is the equivalent of one can of soup. * For a vegetarian version of this soup, use vegetable broth bullion instead.  Will last one year if kept in the cupboard sealed in an airtight container.

“Little Things that make a Big Difference”

Some recipes have been used by although, not all created by: Papa Toney himself.  Papa Toney thanks all those who came before him that had the wisdom to create ways to stretch their budget without compromising taste.   E pluribus unum

The Smaller The World Gets

     Cultures around the world seem to be imploding due to an inability to see beyond themselves, there way of thinking, living etc.  My impression of whats going on is that as technology brings living standards and economic balance to more people then ever before, we seem to fear change and those who are different than our selfs.  Mankind's fear breeds entire community's of intolerance and haters who choose to withdraw from on another.  The haters have lost their ability embracing and celebrating others ideas, thoughts and beliefs fostering a better world not only for them but for us all.  I promise to fight the urge to fall into small minded thinking while promising to be honest when I am uncomfortable with change or decisions by others while remaining open and affirming to all of mankind's infinite possibilities.  

E Pluribus Unum.
Papa Toney