Cream of Anything Soup Mix

Ingredients:

4 c. powdered milk
1 1/2 c. cornstarch
1/2 c. instant chicken bouillon granules *
4 tsp. dried onion flakes
2 tsp. dried thyme
2 tsp basil – crushed dried
1 tsp. pepper

 

Directions:

Measure all ingredients and pour them into a container with an airtight seal. I like to use a tupperware type container, but a larger freezer bag will work as well. Be sure to label your container.

To Use The Mix:
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 starts to thicken. This is the equivalent of one can of soup.

Notes:

* For a vegetarian version of this soup, use vegetable broth bullion instead. 



source: Hillbilly Housewife 

Homemade Lemonade Concentrate

Stove Top - mix

Ingredients:

1-1/2 c white sugar
1 c water
8 lemons (1-1/2 c juice)

Directions:

In a saucepan, stir together 1½ cups of white sugar and 1 cup of water. Heat until the mixture boils and the sugar is dissolved. Let cool.

Meanwhile, juice 8 medium-sized lemons until you get 1½ cups of juice. You may need to strain your juice if you have pits or too much pulp. Once the sugar syrup has cooled a bit, add the juice, stir, and then put in a plastic container with a lid in the freezer. This is about 3 cups worth of concentrate. Freeze solid. Can be stored for up to 6 months.

On a hot sunny day when you feel like a lovely drink, defrost the concentrate. To make a big jug, mix the entire 3 cups of concentrate with 3 cups of water. Fill glasses ¾ full, and top with ice cubes or fizzy soda water. To make only one glass, combine equal parts concentrate with water, and keep the rest of the concentrate in the fridge for later.

Notes from source:

You can freeze raspberries, blueberries or cherries in ice cube trays to add color. Fill the trays halfway with water, put in the fruit (which will float), and freeze. Once solid, you can top up with additional water to cover the fruit, and freeze again.

Variations: Mix lemonade with cranberry juice and soda water ... mix equal parts iced tea with lemonade ... float a bit of rosemary in your lemonade ... mix lemon and orange juice to make the concentrate ... grate a bit of the peel into the concentrate to intensify the lemon-y flavor, and strain before serving ... add a shot of your favorite alcohol (tequila, vodka , or white rum)...

And congratulate yourself. You're not drinking a lemon-lime mix that is "10% real juice". You're drinking the real thing :)

source: One Roast Vegetable

Never Fail Pie Crust

Ingredients:

4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 3/4 cups vegetable shortening
1 egg
1 teaspoon cider vinegar
1/2 cup ice water


Directions:

1. In a large mixer bowl combine the flour, baking powder, salt and sugar.
2. Add the shortening and beat until mixture is crumbly, about 2 minutes.
3. In a small bowl beat the egg well and add the vinegar and water.
4. Pour over flour and beat until well combined, about 1 minute. Form dough into 4 balls, wrap in plastic and refrigerate overnight.

Notes:

Makes 4 8-9 inch pie crusts.

source: Recipe Czar

Pumpkin Pie Spice

Mix Recipe

Ingredients:

1/2 t ground cinnamon
1/4 t ground ginger
1/8 t ground nutmeg
1/8 t allspice

Directions:

Mix together and store in airtight container. Recipe can easily be double or trebled.

Amanda's Applesauce Loaf Master Mix

Ingredients:

2 cups shortening
4 cups sugar
7 cups flour
4 teaspoon salt
4 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon ground cinnamon
2 teaspoon nutmeg

Directions:

In a very large bowl combine all dry ingredients and mix together well with a fork or whisk. Cut in shortening with a pastry blender, or use two butter knives, scissor style. A wire whisk also works well and is easier on the arm muscles than knives are. When shortening is completely cut in, mixture will have a crumbly texture. Be sure to turn the mixture so that entire batch is mixed completely. Store in a tightly covered container for up to 4 months. Makes enough for 4 loaves, approximately 13 1/2 cups. Feel free to double this recipe if your family enjoys it as much as mine, but you will need two large mixing bowls.

To Prepare

Preheat oven to 350 degrees F. Grease and flour (not cooking spray) a loaf pan. In a large bowl with spoon, mix together 3 1/3 cups of master mix with 2 eggs and 1 cup applesauce. Mix together thoroughly. Add 1/2 cup nuts if desired and mix thoroughly. Pour into loaf pan and bake for 40-50 minutes, or until top crests and loaf is a dark golden brown.

For muffins: Grease and flour muffin tins, or line with paper muffin cups. Fill tins 3/4 full and bake at 350 for 20-30 minutes or until light golden brown.

As a Gift

This mix makes a wonderful gift. Use an ordinary jelly jar, washed and dried, a dried apple, two short cinnamon sticks, some raffia, and a bit of twisted paper to decorate the lid. Untwist the twisted paper and hot glue to the lid, trim excess. Glue cinnamon sticks together, crossing each other slightly, and tie with a bit of raffia. Glue sticks to the apple and glue the apple to the lid.

Using a print program such as Print Artist or Print Shop Deluxe, create a fun label for your gift jar with instructions for the master mix. Put 1/2 cup of chopped pecans in a sandwich bag and tie with raffia. Print out the Applesauce Loaf recipe or the master mix recipe on an index card and attach a small raffia bow to the upper left hand corner.

Reference Recipe: Applesauce Loaf

source: Amanda Formaro - Family Corner

Homemade Colored Sugar

INGREDIENTS:

• granulated sugar
• food coloring

PREPARATION:

To make the colored sugar, put a drop or two of food coloring in a container with a tight lid and add a couple of tablespoons of sugar and shake hard! Spread on a plate or wax paper to dry, and shake again if it clumps. You can sift if you have problems. Store in an airtight container.

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