Make a Mix and Substutute

Sweetened condensed milk is near 2.00 a can in our area. It's a necessary ingredient for many holiday recipes. You can make your own:

Sweetened Condensed Milk Substitute

1/2 cup warm water
3/4 cup sugar
1 cup plus 1 T. dry powdered milk

Beat the water, sugar and dry milk together until smooth.
Recipe equals 1-14oz. Can of sweetened condensed milk.

avocado can be butter

A few cents here, a few there, add up over time. Baking mixes are easy to make, and to use. Here's one:

8 cups flour
1/3 cup baking powder
1 cup oil
4 teaspoons salt

Mix dry ingredients, add oil, mix thoroughly until the mixture resembles coarse corn meal. Store in an airtight container in the refrigerator.



To make biscuits from the mix:

2-1/2 basic biscuit mix
2/3 cup milk

Add milk to biscuit mix, stir thoroughly, roll out, cut into biscuits (a mason jar makes a nice biscuit cutter, press the mouth of the mason jar into the dough). Bake in a 450 degree oven about 12 minutes until done. Variation: brush with milk before baking. For cheese biscuits, add ½ cup grated cheese. For cheese-garlic biscuits, besides the cheese add 1 teaspoon of garlic powder.


Biscuit Mix Coffee Cake Topping
1/3 cup of biscuit mix
1/3 cup brown sugar
½ teaspoon cinnamon
2 tablespoons butter

Preheat oven to 400 degrees F. . Grease a 9 inch round pan. Mix the cake ingredients together, pour evenly into pan. Sprinkle the topping onto the batter carefully. Bake for about 20 minutes. Let cake cool before removing from pan.

Thanks, OP for the thread.

I read that you can substitute unflavored know gelatin for eggs.

It didn't say how much, tho.

Pudding Mix

1-1/2 cup sugar
2-3/4 cup dry milk
3/4 cup cornstarch
1 tsp salt

Combine all ingredients and stir until well blended. Store in tightly covered container. Makes about 24 servings of pudding.


Vanilla or Chocolate Pudding from Mix

1-1/4 cup pudding mix
2-1/2 cups water
1 egg, beaten
1-1/2 tsp vanilla
1 tbsp margarine (optional)

Combine pudding mix and water in saucepan. Cook over medium heat, stirring constantly, until thickened. Add margarine and remove from heat. Stir some of the hot mixture into the beaten egg, then blend this mixture into the pudding and cook one minute. Remove from heat and add vanilla, pour into dessert dish. Serve warm or chilled. Makes six servings. For chocolate pudding, add 1/4 cup cocoa.

Hot Chocolate Mix

4 cups dry milk --
1 cup unsweetened cocoa --
2 cups sugar --
½ tsp salt --
1 tsp instant coffee (optional)

Mix ingredients and store in an air-tight container. Use 1/4 cup mix per cup of boiling water. Makes 20 cups total.

Homemade Burger "Helper"

2 cups nonfat dry milk
1 cup cornstarch
2 tbsp onion flakes
1/4 cup chicken or beef bouillon powder
1 tsp each dried basil, thyme, black pepper, parsley, garlic powder

Mix the above ingredients and store in an air-tight container. Developed by Colorado State University Cooperative Extension.

Chili Tomato Mac from mix:

Brown some ground beef or turkey and drain fat. Add one cup water, 1-1/2 cups uncooked macaroni, 2 cans chopped tomatoes, 1 tbsp. chili powder, ½ cup of Burger Helper mix. Cover and simmer for 20 minutes or until macaroni is tender.


Hamburger Stroganoff from mix:
Brown some ground beef or turkey and drain fat. Add 2 cups water, ½ cup Burger Helper mix, 2 cups uncooked egg noodles, stir well. Bring mixture to a boil, reduce heat, cover and simmer for 15 - 20 minutes or until noodles are tender. Top with ½ cup sour cream or plain yogurt. Serve immediately.


Hearty Potato Casserole from mix:
Brown some ground beef or turkey and drain off the fat. Add 3/4 cup water, 6 peeled potatoes (sliced very thin), one cup of frozen mixed peas and carrots and ½ cup plus 1 tbs Burger Helper. Cover and simmer 20 - 30 minutes or until potatoes are tender. Uncover, stir, and cook until excess water is evaporated.

Thank you! Do you happen to have the amount to use?

small so use whole thing

Thank you for contributing! I've seen different amounts given, but the recipes I have for using Knox gelatin are:

1 tsp. of unflavored gelatin mixed with 3 tbsp. cold water and 2 tbsp. hot water equals one egg. Do not mix until ready to add to recipe.

and:
Mix 1 teas. unflavored gelatin + 1 T. warm water.

My chickens produce my eggs, and I dehydrate and freeze eggs for winter, so haven't had to try this one. It would probably be worth experimenting to find which works best.

Thanks again!

Single Acting Baking Powder.
(makes 1/2 cup)

3 level tsp cream of tartar
2 level tsp baking soda
3 level tsp rice flour or unbleached all purpose flour.

Substitute twice as much single acting baking powder for double acting baking powder amounts in your recipes.

Combine ingredients in an airtight jar and shake well until well mixed.
Store tightly covered away from moisture. Try to use within a month. If it goes past a month discard remainder and make more.

Jiffy cornbread mix is so convenient to use. It's quick, and used to be inexpensive. The box that was 3 or 4 for 1.00, is now .64 a box. It's easy to make your own.

Cornbread Mix

4 cups all-purpose flour
1 tablespoon salt
2/3 cup sugar
1/4 cup baking powder
1 tablespoon baking soda
2 cups instant nonfat dry milk powder
4 1/2 cups yellow cornmeal

For Cornbread

2 1/2 cups cornbread mix
1 egg
1 cup water
2 tablespoons butter or oil

Directions


In a large bowl, combine all ingredients, stirring well with a wire whisk until evenly distributed.

Put in a large airtight container, label, store in a cool dry place.

This mix should be used in 10 to 12 weeks.

To bake the cornbread: Preheat oven to 425 degrees. Lightly oil an 8-inch square pan or round cast iron pan. Spread the batter in pan and bake about 25 minutes or until golden brown.

If using a cast iron pan, place a small amount of oil in pan and place it in the oven while preheating. Putting the batter into a hot cast iron pan helps to create a golden brown crust.

Baking powder:

3 teaspoons bicarbonate of soda
4 teaspoons cream of tartar



Self Rising flour

1 cup flour flour
1 teaspoon baking powder

Mix.

Our grandparents didn't use pectin to make their jellies and preserves. Some day, we may not be able to run to the store for pectin or sure jell. It might be important to know how to preserve the fruits and have some flavoring on that toast, so this is about pectin.

Pectin is a naturally occurring substance. It thickens jellies and jams. To make your own pectin, you'll need 3 lbs. of sliced green apples. Crabapples are best, but any tart apple will do.

Add four cups of water and 2 T. lemon juice to the cut apples with peeling still on.

Boil the mixture approx. 30 to 45 min. until you have half the amount you started with.

Strain it through a cloth or jelly bag.

Boil the juice for another 20 minutes.

Pour into sterilized jars and seal them to store in the refrigerator, freezer, or process in a water bath.

Since the type apples you used will determine the strength of the pectin, it's hard to give an estimate of how much to use.

The only way to determine is to try it. Add pectin and as jam or jelly is nearly done, put an ice cube on the bottom of a spoon that is holding the jam or jelly. If it sets, you've used enough. If it doesn't, add another cup of sugar, 1/4 cup lemon juice and more pectin. Boil for a minute, and test again.

Obviously not something most of us would use as long as we can run to the store. But, if we can't, some of grandma's skills might come in handy.

There doesn't seem to be a lot of interest in mixing and substituting. Maybe someday. I won't hammer it into the ground.

I'll leave you with a couple more posts and a thanks to those who read.

Not glamorous nor entertaining posts, but in the right circumstance, it could be life saving. Copy it and keep it, and the ingredients.....just in case.It's an oral rehydration formula.

This is the latest I've read on the World Health Organization recommendations for rehydration:

WHO formula
Oral Rehydration Solution
1/2 tsp. table salt
1/2 tsp. Morton "lite" salt (in the blue container)
1/2 tsp. baking soda
2 T. sugar
1 qt. 2 T. water

Mix and chill. Can be stored in refrigerator for up to 24 hrs. and served with fresh lemon.


This is an older formula:
Oral Rehydration
Recipe

* 1 tsp salt
* 8 tsp sugar
* 5 cups drinking water

Mix until salt and sugar dissolve. Store in a cool place for up to 24 hours.

"Ma had sent them ginger-water. She had sweetened the cool well-water with sugar, flavored it with vinegar, and put in plenty of ginger to warm their stomachs so they could drink till they were not thirsty. Ginger-water would not make them sick, as plain cold water would when they were so hot."
From the book, "Little House on the Prairie,:" by Laura Ingalls Wilder.

Pa was doing haying in the hot summer. The sun was beating down as he drove his horse team and loaded hay onto the wagon to be stomped down, before more was added, to repeat the process.

Dehydration was as much a risk back then, as it is now. Back then, they also had their ways of preventing it. Did they know they were serving medicinal beverages, or was it common sense? This is one of the recipes that was probably used:

Recipe:
3/4 cup brown sugar
1 teaspoon ginger (powdered)
1/2 cup cider vinegar
1 quart water

Dissolve the sugar and ginger powder in the vinegar

Shake with cold water

Serve chilled.



Or, the concentrate:
(Recipe yields a concentrate which should be diluted to taste before serving.)

4 cups water
2 c. sugar or honey
1 c. molasses
1 c. apple cider vinegar
1 - 2 tsp. ginger

Put all ingredients into a non reactive saucepan and heat to a simmer, stirring frequently. Turn off the heat and continue to stir until all ingredients are thoroughly mixed and sugar and molasses are dissolved. Remove from heat and allow to cool. Pour into a pitcher and serve or, for best flavor, refrigerate overnight to allow flavors to blend and mellow.

To serve, dilute to taste and serve chilled or over ice.

Interesting that 1 medium apple contains 1 milligram of sodium and 159 milligrams of potassium. Honey or molasses contain sugar. Ginger has been traditionally used for stomach complaints.

The WHO rehydration formula uses sugar, table salt, which contains sodium, and "lite" salt, which contains potassium. Soda has traditionally been used for stomach problems.

Our ancestors, though considered "primitive," had some wisdom. May we honor their wisdom by passing on what we learn, or remember.

Oh, don't stop now! I've been forwarding this thread far and wide ;-)))

Bless your heart OP. I didn't see your post til I found it to link it to someone. Thank you.

HOMEMADE KITCHEN BOUQUET

1/2 cup brown sugar, firmly packed
2 cups water

Place brown sugar in heavy-bottomed saucepan over medium heat and allow it to parch (just about burn)stirring slowly the whole time. When the brown sugar turns a dark brown, add water; stir well.

Store in tightly covered glass jar or bottle. Use as you would Kitchen Bouquet or Gravy Master.

Homemade Pancake Mix

4 cups all-purpose flour
2 cups whole wheat flour
2/3 cup sugar
2 tablespoons baking powder
1 tablespoon baking soda

ADDITIONAL INGREDIENTS FOR PANCAKES
1 egg
3/4 cup milk

ADDITIONAL INGREDIENTS FOR BLUEBERRY BANANA PANCAKES

1 egg
3/4 cup milk
1 medium ripe banana, mashed
3/4 cup blueberries


Directions

In a bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 6-7 batches of pancakes (about 6-3/4 cups total).

To prepare pancakes: In a bowl, combine egg and milk. Whisk in 1 cup pancake mix. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: about 6 pancakes per batch.

To prepare blueberry banana pancakes: In a bowl, combine egg, milk and banana. Whisk in 1 cup pancake mix. Fold in blueberries. Cook as directed above. Yield: about 8 pancakes per batch. Yield: about 6 pancakes per batch.

Maple Flavored Syrup

1 3/4 cup white sugar
1/4 cup brown sugar
1 cup water
1/2 tsp. vanilla
1/2 tsp. maple flavoring

Combine sugars and water in a saucepan and bring to a boil. Cook 1 minute. Cool slightly.

Add vanilla and maple flavoring, stir in, and cover saucepan for a few minutes. (Covering helps prevent syrup from crystallizing later.)

Homemade Shake & Bake



4 cups flour
4 cups crackermeal, or ground inexpensive crackers
4 tablespoons salt
2 tablespoons sugar
2 teaspoons garlic powder
2 teaspoons onion powder
3 tablespoons paprika
1/4 cup vegetable oil

Instructions

1. Combine all ingredients. Mix well.
2. Store in a tightly covered container.
3. Keep in a cool, dry place for up to six months.
4. Refrigerate or freeze for longer storage.

thanks for the substitutions!

You're very welcome. Thank you for taking the time to read them and comment.

<3

to keep

We lost a great cook

You know Nine's been here since 2009 and I don't remember ever talking to them.

It seems strange, nevertheless RIP.

Good advice

RIP

Last Edited by ondrunn on 03/04/2022 08:04 AM