Mixes

This week’s recipes are mixes that you can either mix up to have on-hand for yourself or give as a “Gift-in-a-Jar.”

Beer Bread Mix
1 1/2 c. all-purpose flour
2/3 c. yellow cornmeal
2 t. baking power
1/2 t. salt
1/2 t. baking soda
2 T. packed brown sugar
2/3 c. grated Parmesan cheese
1/2 t. crushed red pepper
4 t. dried minced onion
In a medium bowl stir together the flour, cornmeal, baking powder, salt and baking soda. Place with remaining ingredients in an 18-0z. beer bottle or other jar, layering the ingredients if bottle is clear. Cover bottle. Attach baking directions. Store in the refrigerator.
Baking directions:
Store mix in the refrigerator. To prepare, empty the contents of the jar into a medium bowl. Stir in one 12-ounce can or bottle of beer just until combined. Pour into a greased 8x4x2-inch loaf pan. Bake in a 375 degree F. oven for 35-40 minutes or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 10 minutes of baking to prevent over-browning). Remove from oven and, if desired, brush with butter. Cool in pan for 10 minutes; remove from pan. Serve warm or cool completely on a wire rack. Makes 1 loaf.
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‘Pizza Hut’ Style Dough Mix
The secret ingredient here is baking powder. Extensive testing has revealed that baking powder plus yeast in a pizza dough yields a chewy, tender crust. Baking powder also produces a near-instant oven rise.
8 cups unbleached bread flour
4 cups unbleached all purpose flour
1 cup stone ground cornmeal
1/4 cup sugar
3 tablespoons salt
3 tablespoons baking powder
In a large bowl, whisk together bread flour, all purpose flour, cornmeal, sugar, salt and baking powder very well. Store in jar.
Instructions to Attach to Jar:
To make pizza dough:
1 cup water
1 to 1 1/2 teaspoons fast-rise yeast
3 cups dough mix
2 tablespoons olive oil
Each batch makes 1 16-20 inch round pizza, or a 17 by 11 inch rectangle, or a variety of smaller, free form individual pizzas.
If you like your pizza crisp, use the lesser amount of yeast. For a fluffier, bready-like pizza, use the larger amount (and do not roll out too thin). Depending on the yeast you choose (i.e. brands differ in performance as do fast or active dry varieties), the fermentation may vary somewhat.
This dough can be kneaded by hand, in a mixer with a dough hook or in a bread machine (on dough cycle, following manufacturer instructions). For the mixer, place water in a bowl with yeast. Mix a moment and allow mixture to sit about five minutes, to allow yeast to expand. Add pizza mix and oil, then knead, until smooth and elastic on slow speed - about 5-7 minutes. Once dough is made, cover well with oiled plastic (or refrigerate) and allow to rest one hour. Deflate before proceeding. Add sauce and toppings and bake until ready.
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Spiced Cranberry Cider Mix
1/2 cup dried cranberries
12 cinnamon sticks
1/2 tsp. crushed whole cloves
2 T. whole allspice
In a small bowl, stir the cranberries and spices together. Store in an airtight container.
Attach this to the Jar: “Spiced Cranberry Cider”
2 quarts apple cider
1 quart water
1 package Spiced Cranberry Cider Mix
2 oranges - sliced
In a large saucepan combine the cider, water, and Spiced Cranberry Cider Mix. Heat through but do not boil. Add most of the orange slices. Serve warm, garnished with the remaining orange slices.
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Pumpkin Pie Spice
1/4 c. ground cinnamon
1/8 c. ground ginger
1 T nutmeg
1 T ground cloves
Mix all ingredients together, and store in cool, dry place.
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Potato Soup Mix
1-3/4 c. instant mashed potatoes
1-1/2 c. dry milk
2 T. instant chicken bullion
2 t. dried minced onion
1 t. dried parsley
1/4 t. ground white pepper
1/4 tsp. dried thyme
1/8 t. turmeric
1-1/2 t. seasoning salt
Combine all ingredients. in a bowl and mix. Makes 6 servings. Place in 1 quart canning jars to store.
Instructions to attach to jar: To serve: place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.
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Old Bay Seasoning
1 T ground bay leaves
2 1/2 t. celery salt
1 1/2 t. dry mustard
1 1/2 t. black pepper
3/4 t. ground nutmeg
1/2 t. ground cloves
1/2 t. ground ginger
1/2 t. paprika
1/2 t. red pepper
1/4 t. ground mace - (optional)
1/4 t. ground cardamom - (optional)
Layer the ingredients in a jar.
It’s great also to season the flour for fried chicken, and on french fries.
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Indian Fry Bread
1 c. Master Mix (recipe follows)
Attach this to the Jar:
1/3 c. water - (about)
1/2 c. flour
oil or shortening for frying
1/4 t. salt
Combine Master Mix , flour and salt. Stir in enough water to make soft dough. Knead 12 times in bowl or on floured surface.
Form into two balls. Pat or roll each ball out to 1/4 inch thickness; cut into 6 wedges.
Fry in hot fat (375 F) until brown on one side. Turn to brown second side.
Drain on absorbent paper. Makes 1 dozen.
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Master Mix
1/3 c. + 1/2 T unsifted, all purpose white flour - (spoon lightly into cup and level off)
1 1/2 T butter flavor or solid white shortening
1/2 T double-acting baking powder
1 1/2 T nonfat dry milk powder
1/3 c. + 1/2 T whole wheat flour
3/4 tsp sugar
1/8 tsp salt
1. Into a large bowl, sift together 4 cups white flour, the baking powder, sugar and salt. This removes lumps and helps mix ingredients.
2. Cut in shortening with 2 knives, pastry blender, or fingers until it looks like coarse oatmeal
3. Stir in the dry milk.
4. Stir in the 4 cups of whole wheat flour; mix well.
5. Store in covered container at room temperature.
Yield: 11 cups. Keeps about 2 months. For longer storage refrigerate or freeze.
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Homemade Extracts
***FOR VANILLA EXTRACT***
2 vanilla beans - cut in half lengthwise and chopped
1/2 cup brandy
1/4 cup water
***FOR LEMON EXTRACT***
Zest of one lemon - diced (you should have at least 2 tablespoons)
1/2 cup vodka
1/4 cup water
***FOR ORANGE EXTRACT***
Zest of 1/2 navel orange - cut into tiny chunks -- (about 1 1/2 tablespoons),
1/4 cup vodka
1/2 cup water
1. Combine ingredients for the extract of your choice in a half-pint canning jar. Cover and set aside to steep for 3 days.
2. If giving as a gift, strain a portion (for aesthetics) and transfer it to a little apothecary bottle or other attractive glass container. For vanilla extract, add a piece of vanilla bean. For lemon or orange extract, add a spiral of peel. Yields 3/4 cup of each extract.
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Jalapeno Mustard
Yield: about 1 pint
2 teaspoons Whole coriander seeds
1/4 cup Whole yellow mustard seeds
1/4 cup Whole black mustard seeds
1/4 cup Dry powdered mustard
3/4 cup Water - cold
3 Garlic cloves - peeled and chopped
1 small Onion - peeled & chopped
3 small Jalapeno peppers - seeded
1/4 cup Cider vinegar
1/4 cup Dry white wine
Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a mortar or blender, them mix them and the powdered mustard into the water and let stand for at least three hours. Mix the remaining ingredients and pulverize in a blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered. Print this post