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CatholicMommy
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| Posted: Jan 02 2009 at 3:52pm | IP Logged
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On a slightly more intellectual topic than my last question  -
What mixes do you all prepare ahead of time? I've only ever really done the pancake mixes, but would bread dough (flour/yeast) work or not worth it (not enough ingredients to save that much time???)? What about muffins and cakes and brownies - we can buy storebought mixes, so it would seem we could pre-make these ones as well...
Any other ideas? I'm looking at stocking the pantry so my son can be more helpful in the kitchen as well as to save time during the week.
Thank you!
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JodieLyn
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| Posted: Jan 02 2009 at 4:25pm | IP Logged
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biscuits for sure
I don't think bread would be worth it.. my recipe is flour, yeast, salt (that you don't add until the yeast proofs) honey and oil.
there's cook books out about making mixes like that.
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Jodie, wife to Dave
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Mackfam
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| Posted: Jan 02 2009 at 8:12pm | IP Logged
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Make a Mix cookbooks would be very helpful to you if you're trying to put together as much ahead of time as you can. I have a few. I think one is out of print now. You might check your library for some copies. I find them very helpful.
Mixes with white flours should keep for several months, but if you mix anything with whole wheat flour your shelf life is substantially less. And, if you mix something with whole wheat flour, even a dry mix, you should keep it in the fridge. It will probably only last a couple of weeks before the flour is rancid.
The Make a Mix books go into meat mixes, like a basic ground beef starter that you make a lot of and freeze in small batches for use in most ground beef recipes. I use their book to make my own taco seasoning mix, sloppy joe seasoning mix, etc. They offer recipes for cookie mixes as well which you roll into a log and then freeze for use later. Very helpful.
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guitarnan
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| Posted: Jan 02 2009 at 9:22pm | IP Logged
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The Make a Mix frozen cookie dough recipes are excellent. They saved my life when I had to do Navy Christmas open houses...for everyone on our base...
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Nancy in MD. Mom of ds (24) & dd (18); 31-year Navy wife, move coordinator and keeper of home fires. Writer and dance mom.
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Marcia
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| Posted: Jan 05 2009 at 7:38am | IP Logged
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we keep pancake dry ingredients mixed up for daddy to just add water and eggs for saturday pancake breakfasts.
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Barbara R.
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| Posted: Jan 08 2009 at 9:52pm | IP Logged
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One of my yeast bread mixes has enough ingredients to make it worth prepping ahead (white flour, ww flour, NFDM, potato buds, salt, oatmeal...) I keep it in brown paper lunch bags in the fridge with the rest of the needed ingredients written on the bag. I keep whole wheat flour in the freezer (my back up bag) or fridge, and never had it go rancid.
ANY quick bread can be mixed ahead. I'm thinking of muffins, cornbread, etc. When I make something I try to make an extra bag or two of the dry ingredients to keep in the fridge. The wet ingredients can also be mixed ahead and refrigerated for the morning or frozen for longer storage. I also store bags of scone mix.
I've posted recipes for banana muffins and scones that mention these make ahead tips.
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Making dry ingredient batches
