Hi Alexa!

Sure...here's a couple. Not knowing what caught your interest I just picked.

INSTANT OATMEAL (like that expensive "Q" stuff in the envelopes):

3 Cups Quick-Cooking Oats
8 Snack-size Zip-Lock Bags (or itty-bitty Lock 'n Locks)
Extras for the variations...see below

Directions:

Put 1/2 cup oats in a blender and blend on high until powdery. Set aside in a small bowl, and repeat procedure with an additional 1/2 cup oats.

If you're using a FP, you can do the 1 cup of oats all in one batch.

Put the following ingredients into each bag or container:

1/4 Cup UN-POWDERED oats
2 Tablespoons POWDERED oats
1/8 Teaspoon Salt, if desired

Pantry stable.

To use:

Empty packet in bowl. Add 3/4 cup boiling water. Stir & let stand for 2 minutes. For thicker, use less water. For thinner, use more water.

Variations:

Apple-Cinnamon Oatmeal: To each bag add 1 Tablespoon sugar, or sugar substitute, 1/4 Teaspoon cinnamon, and 2 Tablespoons chopped dried apples. Note: We dehydrate our own apples.

Brown Sugar & Cinnamon Oatmeal: To each bag, add 1 Tablespoon brown sugar, or brown sugar substitute, and 1/4 Teaspoon Cinnamon.

Raisins & Brown Sugar Oatmeal: To each bag, add 1 Tablespoon brown sugar, or brown sugar substitute, and 1 Tablespoon raisins.

We like cinnamon. You might want to start with just 1/8 Teaspoon per bag?

HOMEMADE CHICKEN GRAVY MIX:

1-1/3 Cups instant non-fat dry milk powder (use a quality product)
3/4 Cup instant blend flour
1/4 Cup instant chicken bouillon granules (low-sodium, if desired)
1/4 Teaspoon dried sage leaves
1/8 Teaspoon dried thyme leaves
1/8 Teaspoon black pepper
3 Tablespoons butter powder (this amount may vary depending on the brand)

Directions:

In a medium bowl, combine all ingredients & whisk to blend.

Because of the butter powder, this mix is shelf-stable. I use Lock 'n Lock in the pantry.

To Make Chicken Gravy:

1 Cup COLD water
1/2 Cup chicken gravy mix

Put water in small saucepan. Whisk chicken gravy mix into the water. Cook over medium heat, stirring constantly, until gravy is sooth & thickened, about 2-3 minutes.

Makes about 1 cup of mix, or 2 batches of gravy. I multiply the recipe out times 10.

We grow our own herbs & dehydrate them for use in this type mix. During the summer when I have an abundance of fresh herbs I add a bit of minced fresh sage & thyme to the gravy mix but it's good with just the dried herbs. The herb amounts work for us. You may want more/less?

This mix works great for things like chicken pot pies, cream of chicken soup, casseroles, and of course gravy.

HEAVY CREAM SUBSTITUTE:

It's hard to give exact measurements because it varies by brand but here's the idea...

Enough milk powder to equal 3/4 cup liquid plus
3 Tablespoons butter powder

To make heavy cream...add the dry ingredients to a small bowl & add 1 cup hot water. If you have a strong arm...whisk hard. If you're like me...take the boat motor to it until it thickens (about a minute). Use as for heavy cream. Makes about 1 cup heavy cream.

This mix is excellent for adding heavy cream to pasta sauces, casseroles, gravies, etc. For baking, just add the dry ingredients to the flour stuff & increase liquids by 1 cup.

Enough for tonight, I'll post more tomorrow.

/tricia

Wow! Who knew! I have never ever heard of butter powder... so I did a quick google and there it is. I am absolutely gobsmacked. I am really looking forward to some of your other recipes.

Thanks so much for taking the time to share....

Alexa

Here is a link that might be useful: butter powder

Alexa, You might be interested in a book called "Make a Mix" It has so many of these ideas in it. Along with recipes to use the mixes in.
Lisa

These are great, very helpful. Alexa, thank you for asking and Tricia and Lisa, thank you for answering!

AM

Here are a couple of my favorites too. I keep the brownie mix on hand for the kids, better than the boxed brownies anyday, and it's from the King Arthur website:

Make-Your-Own Brownie Mix A
2 1/4 cups (16 ounces) sugar
1 1/4 cups (3 3/4 ounces) Dutch-process cocoa (we love our deep-dark Double- Dutch Cocoa)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
2 cups (12 ounces) chocolate chips

In a large bowl, thoroughly stir together everything but the chocolate chips. If you’re using a stand mixer, let it mix on low speed for 5 minutes; it’s important to make sure everything is well combined, especially if you’re making a double batch of the mix. Stir in the chocolate chips at the end.

Note: If you’re making a double batch, stir 2 cups of chips into each separately (rather than stirring 4 cups of chips into the entire batch). Scoop mix into an airtight container, and store at room temperature for up to 6 months.

Deep-Dark Fudgy Brownies

Their name says it all��"these are dark, moist, and delicious.

1 batch Make-Your-Own Brownie Mix*
1 cup (2 sticks, 8 ounces) unsalted butter
1 tablespoon vanilla extract
4 large eggs

*Use 6 cups mix (2 pounds, 6 1/2 ounces) if you’re scooping out of a multiple-mix batch.

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

Place the mix in a large bowl. In a medium-sized microwave-safe bowl, or in a saucepan set over medium heat, melt the butter and continue to heat till it’s very hot and starting to bubble around the edges.

Note: Heating the butter like this helps give the brownies an attractive, slightly satiny top crust. Add the hot butter to the mix, stirring till everything is thoroughly combined. Beat in the vanilla, then add the eggs one at a time, beating till each is totally mixed in. Spoon the batter into the prepared pan.

Bake the brownies for 28 to 30 minutes, until a cake tester inserted into the center comes out clean, or with just a tiny amount of moist crumbs clinging to it. The edges of the brownies should be set, but the middle still soft. Remove the brownies from the oven, and cool them completely before cutting and serving.
Yield: 2 dozen brownies.

Variation: For ultra-thick brownies, spread the batter in a 9" x 9" x 2" pan*, and bake in a preheated 325°F oven for about 45 to 55 minutes, till a cake tester inserted in the very center reveals no liquid batter, only moist crumbs. Remove from the oven, and cool completely before cutting and serving.

*Be sure to use a pan that’s at least 2" deep, to prevent overflow.

I like this pancake mix, the graham crackers give it a nice flavor.

Graham Pancake Mix

4 cups whole wheat flour
1 cup graham cracker crumbs
1 cup whole bran
4 tablespoons brown sugar
4 tablespoons baking powder
2 teaspoons salt
Mix all ingredients together and keep in a tightly covered container. When you're ready to make the pancakes, use 1 ½ cups mix with the following:

One egg, 2 tablespoons vegetable oil and 1 ½ cups of milk. Stir together until moistened and cook on a hot greased griddle (400 F) until done. Serve hot with maple syrup or crushed fruit.

Finally, chocolate oatmeal. I like it, but I haven't had a chance to play with different flavors yet:

Heart Smart Oatmeal Breakfast

(this makes a LOT)

42 ounces of old fashioned oatmeal (not the 1 minute kind)
4 cups raisins/cherries/cranberries,dried fruit
1/2 container cocoa (the regular grocery store size)
16 ounces ground flaxseed
2 ounces ground cinnamon

Mix it all up and store. It'll keep for a long time, but the flaxseed will get rancid eventually, so I just made half a batch.

To make oatmeal, put 3 heaping tablespoons in a bowl, add 1/3 cup water (more if you like it a bit less "thick", experiment and add water to suit your tastes) and stir. Microwave for 2 and a half minutes, stir well and top with yogurt and fresh fruit, or milk and sugar, whatever you like on oatmeal.

Annie

I would love the recipe for the cheese sauce mix, especially for the mac&cheese. Two teens in my house go the "blue box" and I'd like to have a quick alternative for them. Thank you!

Powdered butter seems to open up a whole new world of prepared mixes. Can you use that stuff to make scone, pie crust and cake mixes?

Lpink,

Yes, you certainly can use powdered butter for cake and scone mixes along with powdered eggs. All I do is dump my mix in a bowl, add water, & off to the oven. Easy, fast, good, & a quality end product.

Homemade mixes are the same as any other homemade cooking. They are only as good as the ingredients used to make the mixes. The availability and quality of products has come a long ways since I first started our food storage program back in '82. Home cooks, in general, have access to many more products than we did 30 years ago.

bookmom41,

Here's the Cheese Sauce recipe:

HOMEMADE CHEESE SAUCE MIX (source: Mix-A-Meal, by Deanna Bean & Lorna Shute, p.46)

4-1/2 Cups dehydrated cheese powder
2-2/3 Cups dehydrated low-fat milk powder
2-2/3 Cups dehydrated butter powder
2-2/3 Cups flour (A/P)
2 Teaspoons onion powder
S/P, to taste
3 Tablespoons dried parsley flakes, optional (we use home dried herbs)

If you'd like to try a smaller mix to see how you like it here's a smaller quantity:

1/3 Cup dehydrated cheese powder
3 Tablespoons dehydrated milk powder
3 Tablespoons dehydrated butter powder
3 Tablespoons flour (A/P)
1/8 Teaspoons onion powder
1/2 Teaspoon parsley flakes, optional

Directions:

Combine:

1 Cup Hot Tap Water
1/2 Cup Cheese Sauce Mix

Bring to a boil stirring with a wire whisk - it only takes a minute.

Poof! Cheese Sauce!!

I try to support local companies so I use Cabot Cheddar available direct from Cabot in Vermont but there are several quality dehydrated products on the market.

Here is a link that might be useful: Cabot Cheese

Oh man, after peeking at that Cabot Cheese Web site, I know what some of my friends will be getting for gifts this year!!

Thanks there are some intersting ideas. Annie, I am totally going to try to get my kids to "try" oatmeal by mixing som cocoa powder in (along with sugar, etc). Neither one will try it because they dont like the way it looks..... this may be a breakthough!

Thanks again all!

Alexa

Thank you! Anything cheesey is an easy sell in my house and the cheese powder looks like it lends itself to all sorts of uses. I appreciate you posting your recipe. :)

It's not just Cheddar. I also use a lot of dehydrated mozz & Jack either alone or in combination for various dry mixes.

I'm sipping now on a cuppa homemade soup made from a dry mix that includes tomato powder, celery, carrots, spinach, cabbage, onion, parsley, basil, garlic, & spices with some mini pasta. For some reason, I just can't get warmed up the past few days & warm soup tastes wonderful. All the veggies were home dehydrated. I gave them a quick pulse in the FP before making the soup mix so they're basically just flakes that cook in an instant when I pour boiling water in my mug. Good stuff. We go through gallons of several types homemade dry soup mixes. My favorite is bean using dehydrated refried bean flakes as the base.

/tricia

Alexa, cocoa is good for them, it's got antioxidants, no fat and only the sugar you add. Don't tell them that, though.

Annie