I also make my own mixes, here's my favorite brownie mix from King Arthur Flour company. It doesn't have the fat added yet, so I don't have to freeze it, I just keep it in a Tupperware container.

Back to School Brownie Mix

4 3/4 cups King Arthur Unbleached All-Purpose Flour
3 3/4 cups Dutch-process cocoa
6 cups sugar
2 teaspoons salt
1 1/2 teaspoons baking powder

Place all of the ingredients into the bowl of a 5-quart mixer fitted with a paddle. Mix on low speed until thoroughly combined. Yield: 12 cups, total volume.

To use the mix: Preheat the oven to 350F. Melt butter, stir into mix. Add the eggs, one at a time, stirring until evenly moistened. Stir in the vanilla. Spoon into pan, and bake for the time indicated for the pan size you've chosen.

9 x 13-inch pan

4 1/4 cups brownie mix
1 cup (2 sticks) unsalted butter, melted
4 large eggs
1 tablespoon vanilla extract
3/4 cup each nuts and chips

Bake for 24 to 26 minutes.

Nutrition information per serving (1 2-inch square, without nuts or chips, 24g): 194 cal, 9g fat, 3g protein, 7g complex carbohydrates, 18g sugar, 1g dietary fiber, 57mg cholesterol, 123mg sodium, 252mg potassium, 91RE vitamin A, 2mg iron, 24mg calcium, 66mg phosphorus, 11mg caffeine.

I have a pancake mix recipe and some tea and coffee recipes, I'll have to look those up.

Annie

What a good idea for a subject!

My stepmother used to mix up a big batch flour, salt & shortening and keep it in the fridge. My dad liked to have something sweet in the evenings, and pie was one of his favorites. He'd casually mention at dinner that a nice piece of pie sounded good. After dinner she'd scoop out a pile of the mix onto the counter & pour a little ice water into it, knead it quickly, roll it out, line the pan and then decide what to fill it with. She canned her own mince, since that was one of his favorites, and if she was in a hurry that's what she'd make (since she didn't have to roll out a top crust). But if she made a fruit pie, the second crust barely slowed her down. She could have a pie in the oven in 5 minutes, 10 if she had to peel or stone fruit.

It was recipe hand-outs at Tupperware parties where I got started making my own mixes - probably hot cocoa mix was the first. I really got serious when I purchased these books in the late 70's:

"Make-A-Mix Cookery" and "More Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline Westover

I like making my own "convenience foods" (homemade mixes) so I can control the ingredients. The two I always keep in the freezer are my wholegrain version of Bisquick (includes whole wheat flour, spelt, flaxmeal, cornmeal and oatmeal), and a wholegrain pancake mix (it includes whole wheat flour, spelt, cornmeal, flaxmeal and multi-grain cereal).

If you have favorite Gifts-in-a-Jar recipes, you can just as easily line your shelves with these "convenience" foods as give them for gifts.

-Grainlady

This is one of my favorite mixes, from The Perfect Mix by Diane Phillips.

Focaccia Mix
makes one 9x13 pan of focaccia

1 package active dry yeast
1 TB sugar
1 1/2 t. crushed red pepper flakes
1 1/2 t. dried rosemary (fresh is better)
1 1/2 cups bread flour
1/2 t. salt

Combine all in a bowl and blend with a wire whisk. Store in an airtight container.

To make up a recipe:

1 pkg Focaccia Mix
1/2 cup warm water
4 TB olive oil
salt
pesto

Put the mix into a large ceramic or glass mixing bowl. Add the warm water and 2 TB of the olive oil. Blend the dough with a wooden spoon until it is smooth. If too dry, add water by the TB full; if the dough is too sticky, add a bit of flour. Turn the dough onto a floured surface and knead until smooth. Transfer dough to an oiled bowl and rotate the dough to coat the surface with oil. Cover with plastic wrap and let rise in a warm place until doubled in bulk, approximately one hour.

Preheat the oven to 425F. Punch the dough down on a floured surface. Roll the dough into a 9x13" rectangle and place in the oiled 9x13" pan. Brush the surface of the dough with the rest of the olive oil and sprinkle salt evenly over the dough surface. Bake 5 minutes. Pierce any air bubbles with a fork and bake about 8 minutes more. Remove from pan and cut into 3" squares. Serve warm with pesto.

Speaking of homemade mixes... (not to hijack you Triciae)

Anybody have an idea on copying the "seasoning mix packets" that come with BOXED NOODLES like Rice-a-roni noodles? For a change up, I keep them on hand and use regularly and buy on sale, but it would be so nice to be able to just have my own noodles and come up with my own saucy, thickening herb mix. Once I saw a cookbook whose theme was just these mixes but I didn't buy it and I really wish I had now.... Sorry to interrupt, I've thought about that book many times now.

Piper, the one that Grainlady mentioned is an excellent one. "Make-a-Mix Cookery" and the new "More Make-a-Mix Cookery".
They have many of the Rice-a-roni recipes and others in them.
Lisa

I don't have the book anymore but I think the mixes I make are from 'Make a Mix Cookery'. In one of my purges of excess stuff I don't have the book anymore but that sounds right. For some reason, I was thinking it was some type of Better Homes & Gardens book but, maybe, not.

/t

I have both the More Make a Mix Cookery and the Phillips books handy if anyone is looking for a specific mix recipe.

Here is a rice mix that has seasonings included - maybe this is similar to the Rice-a-roni seasonings? This is a tried and true recipe, very good!

Savory Rice Blend Mix

1 1/2 cups white rice
3 beef bouillon cubes, crumbled
3/4 t. dried rosemary
3/4 t. dried marjoram
3/4 t. dried thyme
2 t. dried minced onion

Combine all ingredients in a medium bowl. Store in an airtight container.

Recipe using the mix:

2 1/2 cups water
2 TB butter
1 package Savory Rice Blend Mix

In a medium saucepan, bring the water and butter to a boil. Add the Savory Rice Blend Mix and reduce the heat. Cover and simmer for 20 minutes, until the liquid is absorbed and the rice is tender. Serves 6.

This recipe contains both orzo pasta and long-grain rice. I've never made Rice-a Roni, but maybe a homemade version could be made by this recipe using broken spaghetti with the rice?

Syrian Rice Pilaf Mix

1/4 cup orzo rice-shaped pasta
2 TB dried minced onion
2 chicken bouillon cubes, crumbled
1/4 t. garlic powder
1 cup long-grain rice
1/4 t. turmeric

Combine all in a medium bowl and stir to blend. Store in an airtight container.

To make the Pilaf:

2 TB butter
1 package Syrian Rice Pilaf Mix
2 1/2 cups water

Melt the butter in a medium saucepan and add the Syrian Rice Pilaf Mix. Stir to coat the rice and pasta with the butter. Add the water and bring the mixture to a boil. Cover and reduce the heat. Simmer for 20 minutes or until the pilaf is tender and the liquid is absorbed.

In both these recipes you could use vegetable bouillon cubes to make the mix vegetarian. I've already decided that my sons, niece and nephews will be getting some mixes this year for Christmas.

Here are some I have in my files:

BLACK FOREST COOKIE MIX

1/2 cup dried cherries, coarsely chopped
1/2 cup chocolate morsels
1/2 cup chopped walnuts
1/2 cup brown sugar
1/2 cup sugar
1/2 cup unsweetened cocoa
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt

Layer the ingredients in a 1-quart jar in the order listed. Attach a gift card with the following instructions:

Beat 2/3 cup butter in a mixing bowl until light and fluffy. Stir in the black forest cookie mix, 2 eggs, and 1 tsp. cherry or vanilla extract. Drop by tablespoonfuls onto a greased baking sheet and bake in a preheated 325° F. oven for 14 to 16 minutes. Cool on a wire rack. Makes about 2 dozen.

CUP OF CHAI

1 cup green cardamom pods
1 cup chopped cinnamon
1 cup chopped dried ginger
1/4 cup dried orange peel
1/4 cup whole cloves
1 tablespoon whole black peppercorns
Combine ingredients. Store in an airtight container.
To use: Measure 1 heaping tablespoon per cup of water and simmer 20 minutes. Turn off heat, add 1 teaspoon of your favorite black tea; steep 5 to 10 minutes. Strain and sweeten to taste with honey and milk. Makes about 3 cups chai tea blend.

Recipe from The Kansas City Star newspaper 12/12/01.

HOMEMADE DIP MIXES

Habañero Spice Blend: Stir together 1/3 cup onion powder, 3 Tblsp. salt, 4 tsp. dried oregano, 4 tsp. dry mustard, 4 tsp. sugar, 2 tsp. habañero powder, 2 tsp. garlic powder, and 2 tsp. ground cumin. Makes about 1 cup.

Chipotle Spice Blend: Stir together 1/3 cup onion powder, 3 Tblsp. salt, 4 tsp. sugar, 4 tsp. smoked jalapeño flakes, 4 tsp. ground cumin, 4 tsp. dried thyme, and 2 tsp. ground coriander. Makes about 1 cup.

Jalapeño Spice Blend: Stir together 1/3 cup onion powder, 3 Tblsp. salt, 4 tsp. sugar, 4 tsp. jalapeño flakes, 2 tsp. ground coriander, and 2 tsp. dried oregano. Makes about 3/4 cup.

Curry Spice Blend: Stir together 1/3 cup onion powder, 3 Tblsp. salt, 3 Tblsp. curry powder, 3 Tblsp. ground cumin, 4 tsp. dried thyme, 2 tsp. freshly ground pepper. Makes about 1 cup.

To make dip:
1 8 oz. container dairy sour cream
2 Tblsp. mayonnaise
1 Tblsp. desired spice blend (from above)

SUPER SALAD SEASONING MIX

2 cups Grated Parmesan Cheese
1/2 cup Sesame Seeds
1 Tblsp. Instant Minced Onion
1/2 tsp. Dried Dill Seed
3 Tblsp. Celery Seeds
1/2 tsp. Freshly Ground Pepper
2 tsp. Salt
1/2 tsp. Garlic Salt
2 Tblsp. Parsley Flakes
2 Tblsp. Poppy Seeds
2 tsp. Paprika

Combine all ingredients in a small bowl and blend well. Put in a 1-quart airtight container and label as Super Salad Seasoning Mix. Store in a cool, dry place and use within 3 to 4 months. Makes about 3 cups of mix.
Use Super Salad Seasoning Mix on the following: Sprinkled topping over tossed green salads, baked potatoes and buttered French bread or rolls before toasting, as a garnish for potato salads, macaroni or egg salads and as a sour cream dip made with 2 Tblsp. of mix to 1 cup of sour cream.

For more inspiration, check the link below.

-Grainlady

THANK YOU Lisa, Tricia and anyone else for answering this question!! I'm going to look this book up and see if I can find it on Amazon. So excited to hopefully find it. Thanks again :-)