Homemade Mixes for Saving Money on Baked Goodies

by Janean Nusz

By whipping up these inexpensive homemade baking mixes in bulk to have on hand when you need them, you can benefit from the convenience of pre-packaged mixes without paying for the higher cost of that convenience.

Store-bought baking mixes are convenient, but are they practical for the budget?

The cost isn’t worth the time that they save you, at least not when you can whip up the following quick homemade mixes for saving money on baked goodies. You can make these mixes in bulk and keep them on hand so you can throw together a batch of cookies, biscuits, muffins or some other baked goodie just as quickly as you can with one of those box mixes from the grocery store.

Basic All-Purpose Baking Mix

For a basic mix, which can be used to make biscuits, pancakes, muffins, cornbread, breadsticks, doughnuts and even cookies, assemble the recipe below. You may want to reduce the recipe by half for a smaller batch if your family is smaller. This mix can also be substituted whenever a recipe calls for commercial biscuit mixes.

Basic Mix

17 cups all-purpose flour
8 tablespoon baking powder
2 tablespoon salt
4 teaspoon cream of tartar
2 teaspoons baking soda
3 cups instant non-fat dry milk powder
4 1/2 cups shortening

In a very large bowl, stir together all dry ingredients. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Store in an airtight container in a cool dry place. Makes 26 cups. Mix will keep for two to three months. As with any mix, always carefully label and date all containers.

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Variations:

For biscuits, mix together 3 cups of basic mix and 2/3 cup water or milk. Blend well, knead slightly, then roll out and cut into desired shape. Bake at 450° for 10 to 15 minutes. Makes 10 to 12 biscuits. For drop biscuits, add 2 tablespoons extra liquid.

For pancakes, mix together 4 1/2 cups basic mix and 2 tablespoons sugar until blended. Add 2 beaten eggs and 2 3/4 cups milk, buttermilk or water. Mix thoroughly. Bake on a well-greased hot griddle. Makes 13 to 16 6-inch pancakes.

For muffins, blend 2 2/3 cups basic mix and 4 tablespoons sugar. Add 1 beaten egg and 1 cup milk or water. Stir just until blended together. Pour into greased muffin cups. Bake at 425° for 15 to 20 minutes. Makes one dozen muffins.

For cornbread, mix 3 cups basic mix, 9 tablespoons cornmeal, and 1 cup sugar. Blend well. Add 3 eggs, 1 1/2 cups milk or water and 1/4 cup melted butter or margarine. Fill greased 9 x 13-inch pan with batter. Bake at 350° for 30 to 40 minutes.

For breadsticks, mix 2 cups basic mix, 1/2 cup cornmeal or flour, and 1/2 teaspoon salt together. Add a scant 1/2 cup milk or water. Blend to form a dough, then knead until smooth. Form into 12 small logs, about 1/2 inch thick. Bake at 400° for 15 to 20 minutes until crisp and well browned.

For doughnuts, blend 3 cups basic mix, 1/2 teaspoon ground cinnamon, 1/2 cup sugar, and 1/2 teaspoon ground nutmeg. Mix together 2 teaspoons vanilla extract, 2 eggs, 2/3 cup milk or water in a separate bowl, then add to dry ingredients. Stir until dough forms. Knead on lightly floured surface until smooth and elastic, about 8 minutes. Roll out 1/2 inch thick and cut with a floured cutter or drinking glass. Fry in hot oil, about 375°, turning once to brown each side. Drain on paper towels. Dredge in powdered sugar while doughnuts are still warm.

For molasses cookies, mix 2 cups basic mix, 1/4 cup sugar, and 1/2 teaspoon each of ground cinnamon, ginger and cloves. Blend. Stir in 1 egg yolk and 1/2 cup molasses. Refrigerate for at least 1 hour. Shape dough into 1 1/2 inch balls. Flatten with a sugar-dipped glass. Bake on an ungreased cookie sheet at 375° for 10 minutes or until edges are brown. Cool. Makes about 2 1/2 dozen cookies.

Cocoa Cake and Brownie Mix

9 cups all-purpose flour
6 teaspoon baking powder
6 teaspoon salt
12 1/2 cups sugar
12 ounces unsweetened cocoa powder

In a large bowl, combine all ingredients. Mix well. Store in an airtight container in a cool, dry place. Mix will keep for 2 to 3 months. Be sure to label and date.

For cocoa cake, bring 1 cup water and 1/4 cup butter or margarine to a boil in a saucepan. In a large bowl, combine hot water and butter with 2 cups Cocoa Cake and Brownie mix, 1/4 cup dairy sour cream, 1 beaten egg, and 1/2 teaspoon baking soda. Blend. Pour into a greased cake pan. Bake at 375° for 20 minutes or until done. Makes one layer. Double recipe for a two-layer cake.

For brownies, mix 2 1/4 cups Cocoa Cake and Brownie mix, 2 eggs, 1 teaspoon vanilla extract, and 1/4 cup melted butter or margarine. Blend well. Add 1/2 cup chopped walnuts if desired. Pour into a greased and floured 8-inch pan. Bake 350° for 30 to 35 minutes.

For cocoa cookies, beat together 1/4 cup melted butter or margarine, 2 eggs, and 1/4 cup plus 1 teaspoon water. Add 2 1/4 cups Cocoa Cake and Brownie mix, 1/2 teaspoon baking soda, 3/4 cup flour and 1 teaspoon vanilla extract. Blend well. Drop by teaspoonfuls onto greased cookie sheets, approximately 2 inches apart. Bake 10 to 12 minutes at 375°, or until edges are brown. Cool. Makes about 3 dozen cookies.

Basic Cake Mix

15 cups all-purpose flour
9 1/2 cups sugar
1 1/2 cup cornstarch
7 1/2 Tablespoon baking powder
1 1/2 teaspoon salt
3 3/4 cups shortening

In a large bowl, blend all dry ingredients until well-mixed. Cut in shortening until mixture resembles coarse crumbs. Store in an airtight container in a cool, dry place. Mixture will keep two to three months. Makes about 25 1/2 cups mix.

For yellow cake, combine 5 cups Cake mix, 1 1/4 cups milk, and 1 teaspoon vanilla extract. Beat well. Add 3 eggs, one at a time, mixing well between each additional egg. Pour into two greased and floured 8- or 9-inch pans. Bake 350° for 35 to 40 minutes. To make white cake, simply use only the white of the eggs.

Other Uses for Homemade Mixes

Mixes can be packaged and labeled attractively to be given as gifts. They can be taken along on the family camping trip to add convenience at the campsite, replacing costly prepackaged foods. Mixes are also easily prepared by children, making it simple for them to help in the kitchen.

Benefits of Homemade Mixes Beyond Saving Money

Homemade mixes give you savings but they also provide convenience, versatility and nutrition, which is an unbeatable combination. You can also personalized them to meet your dietary needs. Use less salt, replace sugar with a sugar substitute, use less fat or add whole grains, depending on your family’s needs.

By preparing ahead in bulk, these mixes will also save you time. With a mix, food can be prepared in one-third the time it usually takes to assemble and measure ingredients. Add the fact that your own mixes have no preservatives or unhealthy additives, making them healthier for your family.

These baking mixes are also versatile, each recipe complete with several variations, enabling you to produce more than one product from each mix.

Reviewed February 2024