Tuesday, September 14, 2010

Freezer Cooking - Homemade Baking Mixes


A while ago I read about making homemade baking mixes on both LifeAsMom and Money Saving Mom.  I was intrigued.  "Would it really save me time?" I wondered.  I mean, I don't feel that it takes a particularly long time to whip up a batch of muffins, a pan of cornbread or a batch of biscuits or pancakes anyway. 

Well, I thought I'd give it a shot.  And I was hooked!  Since the recipes I use are fairly simple and I have managed by trial and error over time to streamline the baking process, I don't have tons of time.  An extra 10 minutes saved is 10 minutes - and I'll take it!

My "Freezer Cooking" Plan this month included making 13 baking mix packets - 2 cornbread, 3 pancake, 4 each baking powder biscuits and oatmeal muffins.

I put these 10 packets (everything but the pancakes) together in about 15 minutes, and that included running downstairs to our pantry in our laundry room to get the oatmeal for the muffins.  Part of the reason it went so fast was because all of these take similar ingredients and I didn't have to shuffle through my cupboards to find things multiple times.  I didn't do the pancakes because I didn't have the cards with the remainder of the recipe typed up and I ran out of heavy-duty zip-top baggies (I use Ziploc).  So much for advance planning there! :)

These mixes are easy to make: simply mix together the dry ingredients for your recipe and stick in a baggie.  Fishmama writes the recipe on the bag with a Sharpie.  Since I'm a nerd when it comes to re-using my Ziplocs, I put in a typed note card or piece of paper.  Either way works just fine.

Deb asked if I could post my cornbread mix recipe, so here it is!


Dry Mix:
    1 c white flour
    1 c yellow cornmeal
    1 tbsp baking powder
    1/2 tsp salt

Instructions for mixing;
    Add 2-4 tbsp sugar and stir dry mixture until well mixed. (I use 3 table spoons).

    In a separate bowl or 2 c glass measuring cup beat together 2 eggs, 1 c milk, 1/4 c oil.  Pour into a well in the middle of the dry mixture and stir until mixed (batter should be lumpy).

Pour into a greased 9x9x2 pan or 9" round pan.  Bake at 425F for 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Variations:
* Add one 12oz can whole kernel corn or whole kernel corn with chilis or sweet peppers to batter before baking.
*Add 1 c shredded Cheddar or Monterey Jack cheese before baking.  Bake as directed. 
* For "Confetti Corn Bread" stir in 1/2 c Cheddar cheese, 1/4 c finely shredded carrot and 1/4 c finely shredded zucchini before baking. Bake as directed.

Note: You can add the sugar to your mix if you like.  I don't, since it gives the mix a slightly longer shelf life and I think the sugar tastes funny after its been in the mix for a while. :)

How's your freezer cooking doing? 

1 comment:

  1. Thanks Lea! I will have this weekend off of work, so this will be my time for freezer cooking. I cant wait until i have grab and go dinners that can be cooked in such a short time once the planning is done.

    ReplyDelete

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Lea