Making Master Mixes or Individual Prepackaged Mixes at Home

Sometimes, I like the convenience of having a master mix but I don't want all the chemicals and whatnot that are in commercial mixes. Plus, I like the taste of the recipes I normally use and they're expensive when compared to how much it costs to make it at home.

Want those $4-$8 fancy bread machine mixes? Want taco seasoning? Cinnamon toast "seasoning"? Cookie mixes? Pancake mixes? Cake mixes? Hot chocolate? Bean Dip? Baking Mix (ala Bisquick)? "Cream of whatever" soups to cook with? You know, those just add liquids, the contents of the package, mix and cook mixes? Those pricy who-knows-what's REALLY in them and has it been recalled mixes? What to do? Why make your OWN!

Make them yourself! Yes. You. CAN. Cheaper, no chemicals. Nothing but what YOU put in it. That taste like YOU made them at home - because you did! And did I mention - it's CHEAPER?!! You don't need anything special and I'll be that the ingredients are already on your shelf.

What are "prepackaged" mixes? Why nothing more than packages of (usually) dry ingredients that you add in the liquid to at home and then bake. Yeah, it's really THAT simple. You can do prepackaging of wet ingredients, but then it has to be used in a rather short period of time or frozen. For starters, stick to dry ingredient items.

 "Cream of whatever" soups CAN be made dry and then the liquid added back into them. They can even be "dairy free" and even GLUTEN-FREE if you use dried beans that you've milled into flour. Don't even HAVE to have a mill. I've done it in a coffee grinder (I don't drink coffee, so I don't have to worry about imparting a "coffee" flavor to my flour. I'd use a dedicated grinder for grinding grains.) And used a small canning jar instead of my large blender jar and "blended" the grains/beans into flour. (Bet you didn't know you can do this with any US blender. Yep, the "business" end of the blender will fit onto standard mason jars. You can use it like a "Bullet blender". No need to buy one!!) AND I've used my food processor to blend things to a flour.

Really, you can do this with ANY recipe that has dry ingredients in it. Pre-measure the dry ingredients into storage bags, jars, or whatever you like and store for later. Then when you're ready to cook, you've already got a lot of the work done for you.

And you can opt to do it two different ways. You can either store them in individual, pre-measured packets or as master mixes that you'll scoop out the designated amount of mix and go from there.


Individual Packets:

It's easy to do and I do this with my favorite bread machine recipes. While I'm measuring out the dry ingredients into the ABM pan, I line up several storage bags and measure out all the dry ingredients (including yeast) into the bags as well. I roll up each bag to remove air, zip or snap close and then mix the ingredients together so the yeast doesn't end up concentrated in one spot. I then put the smaller bags together in either a larger storage bag or a repurposed #10 can and mark what's in the bag. Since I use all whole wheat, I store them in the freezer so I don't lose the vitamins in the wheat. When I'm ready to bake, I open my cabinet over where the ABM sits, look at the 3x5 card taped inside with just the liquids I need listed that I need to add to the machine. Measure those out and dump into the pan, add one bag of the mix from the freezer and start the machine. Spend about 3 minutes adjusting the flour/water ratio and you're good to go. Perfect each time - well each time the power doesn't go out - in the middle of bread making! (Take it out, finish kneading it, if needed; let the dough rest for about 15 minutes, flatten the dough out into tortilla/pita/naan size portions and cook using "alternative cooking methods" - unless the power is back on. Then you'd just let it rise, shape into loaf, let it rise again and bake. You can even let it rise once in the ABM pan and then turn the ABM to the "bake" setting. No need to heat the whole house for one loaf of bread.


"Master" mixes:

Making master mixes takes a few minutes longer the first time you convert the recipe and some EASY kitchen math, but once you've done it the that first time and WRITE DOWN the "master" recipe, it's a breeze there-after!

You need to measure out - down to the portion of a tsp, how much a single recipe makes. Next, decide how many portions you want to store. Multiply EACH item in the recipe by that number, writing down how much you'll need in total. You'll only have to do this the first time you make this "master mix". (Just WRITE DOWN that amount and there-after you'll know) Then place your ingredients into a storage container MIX THEM WELL, mark how much you need to measure out for a single recipe and store that info on the container. When you want to use the recipe measure out that amount, add the liquid for one batch and cook.

Some basic kitchen math. Remember that 1 cup = 16 Tbs and 1 Tbs =3 tsp. So...
1/4 cup = 4 Tbs
1/3 cup = 5 Tbs, 1 tsp
1/2 cup = 8 Tbs
2/3 cup = 10 Tbs, 2 tsp
3/4 cup = 12 Tbs.

And measure carefully as you go so you have consistent results. So you can scoop, but make sure you use a knife or other flat object to sweep the excess off of the top to level it out. Do this for both measuring cups AND measuring spoons. Even a little bit too much or too little will affect how most recipes will turn out. (And yes, the queen of scoop-and-shake-off-the-excess actually does this with EVERY master mix and EVERY bread machine recipe I make.)

For instance, for a single recipe of ABM bread I need 3 1/2 cups flour, 3 tbs sugar, 1 tsp salt, 1 Tbs gluten, 2 tsp yeast. Mix this together and measure how much dry ingredients you end up with. (It comes out to 3 cups, 12 Tbs, 2 tsp which converts to 3 3/4 cups, 2 tsp for one batch.)  I want to have 6 batches stored. I measure out 21 cups of flour, 1 cup + 2 Tbs sugar, 2 Tbs salt, 6 Tbs gluten and 3 Tbs yeast. I mix that in a large container and when ready to use, measure out a single portion and add it to the liquid this recipe needs. (1 1/4 cup warm water, 3 Tbs olive oil). Turn on machine, adjust flour/water as needed to get the proper dough consistency. You really should do this each time you use your ABM anyway because it gives better result bread. It takes all of about 3 minutes or so to stand there and adjust it.

That's it. Yep. Not rocket science after all, though when you read the labels on prepackaged foods you'd think it was. 

If you'd normally cream butter and sugar together like for making cookies and cakes, doing this will change the way the recipe comes out. But you can always opt to measure the sugar into separate bags and grab a bag out for each batch you make. However, you buy pre-measured packages of cookie dough and cake mixes and it's all mixed together for you.


Shelf life:

The shelf life of any product will depend on how hot/cold the temperature is where it's stored and whether it has oils/shortening/butter, baking powder or whole grains that have been milled in it. These items shorten the "life-span" of mixes on a shelf. That's why all the chemicals are in store-bought mixes. It stops things from going rancid, though it can't stop baking powder from losing it's "oomph" nor loss of vitamins in the food. The solution to this is to either make smaller amounts of mixes and/or store them in fridge or freezer.And know that if you use butter in place of shortening, it needs to be refrigerated.

As far as I can tell from my research, most mixes that don't have shortening in it will last for 6-9 months on a shelf in room temperature. If it has shortening in it, 3-6 months. Spices are good for a year before they start to lose their potency. (And the year starts from when they're picked, not when you make the mix.)  If my spices are a little older, I just add a "tad" more to make up for the loss.


Using "food storage" items:

In some places, it's easy to find things like powdered milk, eggs and butter. It's quite all right to use these in place of the "real" thing in your mixes. I live in an area where I have to special order them and they are expensive, so I don't use them in the prepackaged mixes I make. However, to use them just substitute each item you want to use with it's DRY equivalent. Then remember to add the liquid you'd use to rehydrate it into the total liquid when you go to cook with it. So if you're using powdered egg and want to sub out 2 eggs, measure out the dry amount of egg powder (I think it's one Tbs per egg - so 2 Tbs) and mix that into the dry ingredients. Then when you go to make your mix, add in the liquid amount called for (I think it's 2 Tbs per egg, so 4 Tbs. And that 4 Tbs WILL make a difference in a lot of recipes - it's 1/4 CUP!)

Food Storage helps

A while back, I joined a food storage website. It has really been a help to me become better prepared for emergencies of all types.

There are lots of reasons to store food, but instead of typing all the reasons people have for storing food, I'll refer you to this blog - Food Storage Made Easy They have a write up that is really good explaining what it is and why people might choose to store food. (Hint: Not everyone that stores food is a "survivalist" living in the woods with loaded guns waiting for the end of the world! In fact, MOST are NOT of that mind-set.)

The second link here is a PDF file that tells about what we found out as we did a week's worth of different types of mock "drills". I participated in this week-long experiment and I learned a LOT. It was a great shake-down of our preparedness. Compared to most of the people I know, I'm pretty prepared and have a lot of different skills and resources, but participating in these drills showed me where I had some holes. Things that I forgot about doing, things I forgot to take with me, things I failed to remember about different ways to use what I had and things I need to acquire/make to fill out my 72hr kits and home storage items.

Gathering some food storage or stockpiling as some call it does not have to entail a lot of monetary outlay at one time. It WILL cut your food budget, if you will start with the principles outlined on this website and actually USE what you've stored. You will learn to shop sales to make your food dollars go farther and they have recipes included to help you use what you have stored.

I've had some type of food storage for 35 years. I've had 72 hr kits for years. I have to tell you, I've learned a lot from this site. Hope you will go look them up.

Top 100 Items to Disappear First During a National Emergency

A friend sent me this. I'm not sure where she got it from, but from from growing up in coastal Florida, (read hurricane-prone area) this seems to correlate with what I've seen.

After searching the web, I've found several sites with this same list on it. I can't find anyone who claims ownership of the list. If you know who owns the list, please let me know.

There are pros and cons to storing most of these items. Personally, I can't afford a generator and though as a rule, I'm ok with people owning guns, I was not ok about my little people and personally having a gun in the house. Now that they're older I might rethink it, but since the two oldest have ADHD and tend to do then think, probably not. kwim?

Here is one method of storing water and hiding the container that I use. I have an "end table". It's a 55 gal drum that has my water storage in it. It's in the corner of the living room (I have no basement. Outside it would freeze.) I have a patterned table cloth over it. For a while I had a twin sheet covering it, but something stained it and the unused table cloth was substituted. If I had the money, I would have a 1/2" - 3/4" piece of plywood cut to fit the top, so that the top is flat. Since this is a food grade storage container, the top does not come off it just has two 3" diameter openings that can be removed to access the liquid. So there's no chance of a child drowning in it.

I also have a clear plastic piece of hose that has two fittings, one on each end that you stick partially into the water, pump your arm up and down and it starts a siphon action going and you can drain the water out into another container (smaller one!) Saves sucking your brains out to get the water out and DEFINITELY better than trying to tip that container to pour some out.

While these are the first things to disappear, be careful about storing fuel, especially gas. There's really no good place to store it but underground in a special tank. If you store it inside your home, you're asking for a fire that would be out of control and also look like arson to an investigator. Gas is explosive as well as highly flammable. If you store it outside, it's subject to the elements and being stolen. The cans that Coleman fuel come in will rust. Once propane tanks are installed in a lantern or stove, they slowly lose propane. (You don't want to know how I know the last two things. )

I just found out that the reason for storing CLEAR lamp oil is that the dyes will clog the wick.

Question. Why would people buy "Survival in a Can" kits? Do they even know HOW to use what's in them? Take a look online to see what's in one. You can make one for a whole lot less and gear it to your climate and talents. I mean, if you live in the desert, what good is a fishing line with a hook attached? There's usually no place to fish, unless you're along a river with water in it and the water isn't: 1. muddy and 2. Flowing so fast that there's no place for the fish to feed. And do you know where to find bait for the hook? Unless you know a thing or two about fishing, you'll be wasting resources and time trying unsuccessfully to fish.
If you don't know how to "carry a fire", 4 matches won't get the job done. If it takes you half a box to start the charcoal grill, 4 matches won't go far. So make your own kit with what you know how to use. Store it in a coffee can, one liter soda bottle or fanny pack.

Better to make emergency kits, also known as 72 hr. kits and keep them with you. Make one for each member of your family and keep in a closet near the front door. Make one for the car and make a mini one for work/school. Then learn how to use the contents BEFORE the emergency arises. Make sure your kids know what to do and how to use anything in their kits.
I have my family's kits in backpacks. I also have a "camping" container in the hall closet. In an emergency, we can be out the door in under 5 mins., with tents, sleeping bags, backpacks and water. Actually, we can do it in less, but things like the port-a-potty which is outside, and scriptures and genealogy are likely to not get grabbed.

So as a family, I need to have us do an "emergency" evacuation. Take the 72 hr kit and go to a campground or friend's house for the weekend. Sleep in their yard and see what we need to do to tweak our kit. I also need to make a list of things to grab so we DON'T forget anything that doesn't live in the kits.

One thing I don't see on the list is Space Blankets. These handy little things are $1-$2. They are great things to have for an emergency. They will keep you warm, you can distill water with them, signal with them and a lot more. Combine with duct tape, and MacGyver would be proud to have you along! Seriously, I bet they are also a fast disappearing item. For while they will keep you warm, they can also help keep you cool. Tape over your window and it blocks the sun's rays out. Keep several in the car just for that purpose.

Top 100 Items to Disappear First During a National Emergency

1. Generators (Good ones cost dearly. Gas storage, risky. Noisy...target of thieves; maintenance etc.)
2. Water Filters/Purifiers
3. Portable Toilets
4. Seasoned Firewood. Wood takes about 6 - 12 months to become dried, for home uses.
5. Lamp Oil, Wicks, Lamps (First Choice: Buy CLEAR oil. If scarce, stockpile ANY!)
6. Coleman Fuel. Impossible to stockpile too much.
7. Guns, Ammunition, Pepper Spray, Knives, Clubs, Bats & Slingshots.
8. Hand-can openers, & hand egg beaters, whisks.
9. Honey/Syrups/white, brown sugar
10. Rice - Beans - Wheat
11. Vegetable Oil (for cooking) Without it food burns/must be boiled etc.,)
12. Charcoal, Lighter Fluid (Will become scarce suddenly)
13. Water Containers (Urgent Item to obtain.) Any size. Small: HARD CLEAR PLASTIC ONLY - note - food grade if for drinking.
16. Propane Cylinders (Urgent: Definite shortages will occur.)

17. Survival Guide Book.
18. Mantles: Aladdin, Coleman, etc. (Without this item, longer-term lighting is difficult.)
19. Baby Supplies: Diapers/formula. ointments/aspirin, etc.
20. Washboards, Mop Bucket w/wringer (for Laundry)
21. Cookstoves (Propane, Coleman & Kerosene)
22. Vitamins
23. Propane Cylinder Handle-Holder (Urgent: Small canister use is dangerous without this item)
24. Feminine Hygiene/Haircare/Skin products.
25. Thermal underwear (Tops & Bottoms)
26. Bow saws, axes and hatchets, Wedges (also, honing oil)
27. Aluminum Foil Reg. & Heavy Duty (Great Cooking and Barter Item)
28. Gasoline Containers (Plastic & Metal)
29. Garbage Bags (Impossible To Have Too Many).
30. Toilet Paper, Kleenex, Paper Towels
31. Milk - Powdered & Condensed (Shake Liquid every 3 to 4 months)
32. Garden Seeds (Non-Hybrid) (A MUST)
33. Clothes pins/line/hangers (A MUST)
34. Coleman's Pump Repair Kit
35. Tuna Fish (in oil)
36. Fire Extinguishers (or..large box of Baking Soda in every room)
37. First aid kits
38. Batteries (all sizes...buy furthest-out for Expiration Dates)
39. Garlic, spices & vinegar, baking supplies
40. Big Dogs (and plenty of dog food)
41. Flour, yeast & salt
42. Matches. {"Strike Anywhere" preferred.) Boxed, wooden matches will go first
43. Writing paper/pads/pencils, solar calculators
44. Insulated ice chests (good for keeping items from freezing in Wintertime.)
45. Workboots, belts, Levis & durable shirts
46. Flashlights/LIGHTSTICKS & torches, "No. 76 Dietz" Lanterns
47. Journals, Diaries & Scrapbooks (jot down ideas, feelings, experience; Historic Times)
48. Garbage cans Plastic (great for storage, water, transporting - if with wheels)
49. Men's Hygiene: Shampoo, Toothbrush/paste, Mouthwash/floss, nail clippers, etc
50. Cast iron cookware (sturdy, efficient)
51. Fishing supplies/tools
52. Mosquito coils/repellent, sprays/creams
53. Duct Tape
54. Tarps/stakes/twine/nails/rope/spikes
55. Candles
56. Laundry Detergent (liquid)
57. Backpacks, Duffel Bags
58. Garden tools & supplies
59. Scissors, fabrics & sewing supplies
60. Canned Fruits, Veggies, Soups, stews, etc.
61. Bleach (plain, NOT scented: 4 to 6% sodium hypochlorite)
62. Canning supplies, (Jars/lids/wax)
63. Knives & Sharpening tools: files, stones, steel
64. Bicycles...Tires/tubes/pumps/chains, etc
65. Sleeping Bags & blankets/pillows/mats
66. Carbon Monoxide Alarm (battery powered)
67. Board Games, Cards, Dice
68. d-con Rat poison, MOUSE PRUFE II, Roach Killer
69. Mousetraps, Ant traps & cockroach magnets
70. Paper plates/cups/utensils (stock up, folks)
71. Baby wipes, oils, waterless & Antibacterial soap (saves a lot of water)
72. Rain gear, rubberized boots, etc.
73. Shaving supplies (razors & creams, talc, after shave)
74. Hand pumps & siphons (for water and for fuels)
75. Soysauce, vinegar, bullions/gravy/soupbase
76. Reading glasses
77. Chocolate/Cocoa/Tang/Punch (water enhancers)
78. "Survival-in-a-Can"
79. Woolen clothing, scarves/ear-muffs/mittens
80. Boy Scout Handbook, / also Leaders Catalog
81. Roll-on Window Insulation Kit (MANCO)
82. Graham crackers, saltines, pretzels, Trail mix/Jerky
83. Popcorn, Peanut Butter, Nuts
84. Socks, Underwear, T-shirts, etc. (extras)
85. Lumber (all types)
86. Wagons & carts (for transport to and from)
87. Cots & Inflatable mattress's
88. Gloves: Work/warming/gardening, etc.
89. Lantern Hangers
90. Screen Patches, glue, nails, screws,, nuts & bolts
91. Teas
92. Coffee
93. Cigarettes
94. Wine/Liquors (for bribes, medicinal, etc,)
95. Paraffin wax
96. Glue, nails, nuts, bolts, screws, etc.
97. Chewing gum/candies
98. Atomizers (for cooling/bathing)
99. Hats & cotton neckerchiefs
100. Livestock