Homemade Seasonings

Here is some good info!  I use these seasonings often/ This would be cheaper and no need to worry about preservatives!  Mach your own Ranch, Dry O nion Soup Mix, and Taco Seasoning and stor ina small mason jar.


from: tinadobbs.myitworks.com






Taco Seasoning:

1/2 cup Chili Powder
1/4 cup Onion Powder
1/8 cup ground Cumin
1 T Garlic Powder
1 T Paprika
1 T Sea Salt
Put all ingredients in a jar and shake


Dry Onion Soup Mix:

2/3 cup Dried, Minced Onion
3 t. Parsley Flakes
2 t. Onion Powder
2 t.  Turmeric
1 t. Celery Salt
1 t. Sea Salt
1 t. Sugar
1/2 t. Ground Pepper

Mix all ingredients in a jar, give the jar a good shake.  Shake the jar to mix all of the ingredients well before each use.  Use 4T in a recipe in place of one packet of Onion Soup Mix.  Stor in a dry cool place.


Ranch:

5 T dry Minced Onions
7 t. Parsley Flakes
4 t. Salt
1 t. Garlic Powder

Mix together and stor in a air tight container.

For Dressing:

Mix 2 T of dry mix with 1 cup mayo and 1 cup buttermilk or sour cream.

For Dip:

Mix 2 T of dry mix with 2 cups sour cream.

Mix up a few hours ahead of time needed to serve and chill to mix all flavors together.

Best Ever Popcorn Balls

• 3/4 cup light corn syrup
• 1/4 cup margarine
• 2 teaspoons cold water
• 2 5/8 cups confectioners' sugar
• 1 cup marshmallows
• 5 quarts plain popped popcorn

• In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.

• Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.

Love this soft chewy recipe!!!! EASY!!! A quick way to make balls is to oil a cup(measuring cup works well) ans stuff coated popcorn in. A tap to the bottom of the cup onto waxed paper leaves beautiful balls! Yum!! I've made them a few times and love them but add 2 teaspoons of vanilla to flavor Remember to butter hands before playing in coated popcorn or it'll stick!.

Using the insert for crock pot sprayed w/cooking spray and 1 1/2 bags of popcorn, used 1/2 of hot syrup mixing w/sprayed spatula and 1 measuring cup for shaping balls as well as spatula. I just sprayed one hand and rubbed hands to help further shape if needed. The syrup mixture was then reheated and process was repeated. It came out perfect, little bigger than baseball about 22 servings. Used zip sandwich bags to hold and give out.

Homemade Bisquick

There are two major differences in the recipes (all of which I will give you in just a minute). One type has fat in it and is a complete mix. The other is more of a dry mix and contains no fat. All it needs is eggs and liquids as you make them into whatever it is you had planned.

Listed are several variations and recipes:
Here is the list of ingredients in a purchased "all-purpose" mix: Bleached wheat flour, vegetable shortening (partially hydrogenated soybean and/or cottonseed oils), salt, dextrose, anhydrous monocalcium phosphate, baking soda, whey, soy protein, calcium caseinate, dicalcium phosphte, and some added B vitamins. I Googled "anhydrous monocalcium phosphate" and couldn't find much. I am not sure why I'd want it in my biscuits.

Here is the list of possible ingredients in a homemade mix: flour (can use whole wheat), sugar, baking powder, baking soda, cream of tartar, salt, dry milk or dry buttermilk, and a fat (lard, butter or oil). FYI: If you decide to use oil, use one-third less than a solid fat.

So here are the combinations I found: (Note: I have only made the Gigantic mix, but assume, reading the ingredients that all would work)

No Fat Added Mix:

2 cups dry buttermilk
8 cups flour
1/2 cup sugar
8 tsp baking powder
4 tsp baking soda
2 tsp salt
(It is by far the sweetest of the mixes)

Fat Added Mixes:

No Sugar Mix
8 1/2 cups flour
3 Tbsp baking powder
1 tsp baking soda
1 Tbsp salt
2 tsp cream of tartar
2 1/4 cups fat (lard, butter, shortening) 2/3 + 1 1/2 Tbsp less if using oil
1 1/2 cups dry milk

Gigantic No Sugar Mix:

18 cups flour
2/3 cup baking powder
2 1/4 cups powdered milk
2 Tbsp salt
3 1/2 cups fat

No Sugar, No Milk Mix

9 cups flour
1/4 cup baking powder
1 Tbsp salt
2 cups fat (see above)

No Milk Mix

9 cups flour
1/4 cup sugar
1/3 cup baking powder
3 tsp salt
1 tsp cream of tartar
2 cups fat

Buttermilk Mix (full fat, full milk, full sugar)

1 1/2 cups dry buttermilk powder
8 cups flour
3 Tbsp sugar
4 Tbsp baking powder
1 tsp baking soda
2 tsp cream of tartar
2 1/3 cups fat

Milk Mix (full fat, full sugar, full milk)

8 cups flour
1/4 cup sugar
1/3 cup baking powder
1 Tbsp salt
2 cups fat
2 cups dry milk

Instructions for all:

Mix all dry ingredients together in a very large bowl. If making a mix with fat, cut the fat in with a pastry blender until crumbly. Store in an air tight container in the refrigerator because without those strange sounding foreign ingredients found in store bought mixes, you don't have any preservatives or anti-clumping agents. Use the mixes with fat just like you'd use Bisquick. The fat free mix would be more of a pancake/waffle mix and would still need some added fat when you made it.

Home Made Bisquick

Ingredients


6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening

Directions

1 Sift flour, baking powder and salt three times into a large bowl.

2 Cut in shortening with a pastry blender until mixture resembles fine crumbs.

3 Store mixture in airtight container in the refrigerator up to 4 months.

4 Use whenever your recipe calls for "Bisquick mix".


The Master Mix (Homemade Bisquick Substitute)

Ingredients


9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 tablespoon salt
1/3 cup baking powder
2 cups shortening

Directions

1 In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.

2 Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.

3 Place the mix in a covered glass or plastic container and keep in a cool, dry place.

4 In warm weather the MIX should be refrigerated.

5 Use within a month.

6 To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.