Things Made from Scratch Part 3

All I can say is oops...I know I said I would post these yesterday but I got carried away with the pie crust and well here are the promised mixes today.

SELF RISING FLOUR

1/2 C Baking powder

1/4 C Baking soda

1/4 C Salt

5 Lbs plain flour

Using 2 large bowls, sift the baking powder, baking soda and salt to flour.  Shift the mixture 3 to 4 times. Store at room temperature and use in any recipe that calls for self-rising flour.

HOMEMADE CORN BREAD MIX

6 c All-purpose flour

6 c Cornmeal

2 c Non-fat dry milk powder

1 c Sugar

1/3 c Baking powder

2 tsp Salt

1 1/2 c Shortening

Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl. Cut in shortening with a pastry blender till mixture resembles coarse crumbs. Store in an airtight container or freezer bag for up to 6 weeks at room temperature. (For longer storage, place in freezer container and seal; store in freezer up to 6 months. To use, allow mix to come to room temperature.)

To use mix

To bake corn bread or muffins: Grease or spray an 8x8x2-inch baking pan or 10 2 1/2-inch muffin cups with nonstick spray coating. Place 2 cups Corn Bread Mix in a large mixing bowl. Make a well in the center of the dry mixture. Combine 1 beaten egg and 3/4 cup water in a small bowl; add all at once to mix. Stir just till batter is smooth (do not overbeat). Pour batter into prepared pan or spoon into prepared muffin cups, filling each 3/4 full. Bake in at 425 degrees  for 20-25 minutes for corn bread, and about 15 minutes for muffins or till golden.

BUTTERMILK PANCAKE MIX

2 cups buttermilk powder

8 cups all-purpose flour

1/2 cup granulated sugar

8 tsp baking powder

4 tsp baking soda

2 tsp salt

Sift the ingredients together well. Store in an air tight container and use within six months.  Makes 10 cups of mix.

To make about 10 pancakes:

1 egg, beaten

2 Tbsp vegetable oil

1 cup water, or more as needed.

1 1/2 cups buttermilk pancake mix (see above)

Mix ingredients until blended together; let it stand five minutes. Cook pancakes. This mix is not as sweet as Aunt Jemima or other store bought mix. If you like a sweeter then increase sugar by ¼ to ½ cup.