Cream of soup mix

Ingredients2 cups powdered non-fat dry milk3/4 cup cornstarch1/4 cup instant chicken bouillon (regular or low sodium)2 Tbsp dried onion flakes2 tsp Italian seasoning (optional)

DirectionsCombine all ingredients in a recloseable plastic bag, mixing well.Equal to 9 (10.5 oz) cans of cream soup.

To substitute for 1 can of cream soup
Combine 1/3 cup of dry mix
 with 1 1/4 cups of cold water. Whisk until well blended.

Cook and stir on stove top or in microwave until thickened.
Add thickened mixture to casseroles as you would a can of soup.

Or just eat it! :-)

Storage

Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.

Here is another recipe for cream of soup mix.
This is a bulk recipe to use in place of canned soups in casseroles, etc.


Mix 2 cups of nonfat milk

3/4 cup corn starch

1/4 cup instant vegetable bullion

2 tblsp. dried onion flakes

1 tsp. dry basil leaves

1 tsp. dry thyme leaves

1/2 tsp. ground black pepper

Store in an airtight container until ready to use.

To substitute for one can of condensed soup:

combine 1/3 cup dry mix with

1 1/4 cups cold water in saucepan. Cook and stir until thickened. Add to your recipe as you would one can of soup. Yield: Equivalent of nine cans of soup. Variations:

Mushroom soup: Add 1/2 cup finely chopped mushrooms

Celery soup: Add 1/2 cup minced cooked celery

Potato soup: Add 1 cup diced cooked potatoes

Vegetable soup: add 3/4 cup mixed cooked vegetables

Broccoli soup: add 1 cup chopped cooked broccoli

Asparagus soup: Add 1 cup chopped cooked asparagus

Ranch style dressing mix

INGREDIENTS:


2 teaspoons salt

2 teaspoons dried minced garlic

8 teaspoons dried minced onion

2 teaspoons freshly ground black pepper

2 teaspoons granulated sugar

2 1/2 teaspoons paprika

2 1/2 teaspoons parsley flakes
DIRECTIONS:

Combine all ingredients. Store in airtight container. To make dressing, combine 1 tablespoon mix with 1 cup mayonnaise and 1 cup buttermilk. Blend well. To make dip, combine 1 tablespoon mix with 1 cup sour cream. Blend well. Refrigerate 1 hour before serving with vegetables.


NUTRITION:

Nutritional data has not been calculated yet. Request nutrition for this recipe.


recipe source:http://www.cdkitchen.com/recipes/recs/10/RanchStyle_Dressing_Mix50560.shtml

Homemade cream soup mix

INGREDIENTS:


2 cups powdered nonfat milk

3/4 cup cornstarch

1/4 cup (or less) instant chicken(or Vegetable if you prefer) Boullion

2 tablespoons dried onion flakes

1 teaspoon basil leaves

1 teaspoon thyme leaves

1/2 teaspoon black pepper
DIRECTIONS:

To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use! Combine all ingredients, mixing well. Store in an airtight container until ready to use. To sustitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Add to casserole as you would the canned product.
Variations: Mushroom Soup: Add 1/2 cup finely chopped mushrooms
Celery Soup: Add 1/2 cup minced celery
Potato Soup: Add 1 cup diced potatoes, cooked
Chicken Soup: Add 1/2 cup diced chicken, cooked
Vegetable Soup: Add 3/4 cup mixed vegetables, cooked
Broccoli Soup: Add 1 cup chopped broccoli, cooked
Asparagus Soup: Add 1 cup chopped asparagus, cooked
 recipe source:  http://www.cdkitchen.com/recipes/recs/610/DrySoupMix66998.shtml

Homemade cake mix-bulk

INGREDIENTS:


8 cups all-purpose flour

5 cups sugar

1/4 cup baking powder

1 tablespoon salt

2 cups solid shortening (that does not require refrigeration)
DIRECTIONS:

In a large bowl stir together the flour, sugar, baking powder, and salt. With pastry blender, cut in shortening until mixture resembles very fine crumbs.
Divide mix into 5 equal portions (about 19 oz. or 3-1/2 cups each). Place in airtight containers; label. Store in a cool, dry place up to 6 weeks.


One batch makes five cakes.
To use:
Yellow Cake:
1/5 recipe Basic Cake Mix; 3/4 cups milk; 2 eggs; 1 teaspoon vanilla;


Preheat oven to 350 degreesF. Grease and lightly flour two 8 x 1-1/2 inch round cake pans. Set aside. In mixer bowl, combine the Basic Cake Mix and the milk. Beat at low speed of electric mixer till moistened. Beat 1 minute at medium speed. Add eggs and vanilla. Beat 2 minutes at medium speed. Spread batter evenly in prepared pans.
Bake for about 20 minutes or till wooden pick inserted near center comes out clean. Cool in pans on wire rack for 10 minutes.

Remove from pans; cool thoroughly on wire rack. Frost as desired.


Yield: 12 servings.
recipe source:  http://www.cdkitchen.com/recipes/recs/126/Homemade-Cake-Mix106026.shtml

Homemade yellow cake mix

*Makes enough for two 9-inch layer cakes (bake according to recipe), or one 9X13-inch cake (bake for 30 to 35 minutes), or one 12-cup bunt pan (bake for 40 to 45 minutes), or 24 cupcakes (bake for 18 to 20 minutes)

*Note: the recipe calls for cake flour, which I never have on hand so I substituted 2 3/4 cups plus 1 tablespoon all-purpose flour and 3 tablespoons cornstarch for the three cups of flour called for in the recipe. It worked beautifully.

2 cups granulated sugar
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/2 cup nonfat dry milk powder
1 tablespoon baking powder
1 teaspoon salt
16 tablespoons butter (2 sticks), cut into 1/2-inch pieces and chilled
1 tablespoon vanilla extract


DIRECTIONS:
Process sugar, flours (or flour and cornstarch if making the substitution for the cake flour), milk powder, baking powder, and salt in a food processor for 15 seconds to combine. Add butter and vanilla and pulse until the mixture resembles coarse meal (you want this much finer than, say, a pie crust). Freeze the dry mixture in a zipper-lock bag for up to 2 months or use immediately.

To make the cake, adjust an oven rack to the middle position and preheat the oven to 350 degrees. Grease and flour your pan of choice (see the note above the recipe).

With an electric mixer, beat the prepared cake mix, 1 1/4 cups warm water and 2 large room-temperature eggs until the mixture is smooth, about 2 minutes. Scrape the batter into the prepared cake pan(s) and bake until a toothpick inserted in the center comes out clean, about 25-27 minutes for two 9-inch layer cakes. See the note above the recipe for alternate cooking times with other baking pans. Cool the cake(s) in pan(s) for 10 minutes, then turn out onto a wire rack. Cool completely.

Recipe Source: adapted slightly from Cook’s Country April/May 2010
http://www.melskitchencafe.com/2010/06/homemade-yellow-cake-mix.html

I needed a recipe for a dry cake mix because I want to make my easy peach cobbler for supper and I am trying to eat less stuff that comes in packages.

To make my easy Peach Cobbler all I do is this:
Take one or two cans of peaches and pour into a pan juice and all if using two cans use a 9x13 pan.
Sprinkle dry cake mix over top, either white or yellow cake mix. If I use this recipe I will not be adding the 16 T. of butter and then more butter. I will just dot it with the butter the recipe calls for next.
Dot with butter using about one stick.
Bake at 350 degrees until brown and bubbly. This is super easy recipe and tastes great.

Homemade onion soup mix

Homemade onion soup mix:
1 tablespoon minced onion flakes (more -or- less/to taste)
1 tablespoons beef broth powder (Low Sodium if you are on a sodium restricted diet)
1 teaspoon onion powder
http://livingonfoodstamps.blogspot.com/

The following recipe calls for onion soup mix. Make your own for less.

Russian Friendship Tea Mix

"This is a delicious orangey tea that just smells wonderful! I portion out some of the mix in little holiday ziploc baggies to give as gifts at the holidays. I am always surprised how many people have never had this tea. I have used this recipe for 8 years and have had many positive comments. A nice way to present this tea is to fill a zip-plastic baggie with some of the tea mix and place in a gift mug. This is an instant version of the real Russian tea, which is more like a hot fruity tea punch. Imagine a warm, sweet spiced apple cider, only with a citrusy/orange taste instead.

This will not taste like a brewed black tea. The lemonade mix called for is one tiny packet, enough to make a 2 quart size pitcher (although you only use the mix dry). If you are subbing in sugar-free versions of any ingredients (which do work just fine) be aware that they will weigh less than anything made with sugar, so measuring by volume (such as US type cups and spoons) is key here if you are converting the recipe."
Ingredients
1 -1 1/2 cup sugar ( or less, to taste)

2 cups instant Tang orange drink

1/2 cup sweetened iced tea mix powder

1 (1/4 ounce) envelope unsweetened lemonade mix

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1/2 teaspoon ground cloves

Directions
Combine all ingredients well and store in an airtight container.
To use, fill a mug with boiling water and stir in 2-3 teaspoons of mix, to taste.
If all you can find is presweetened lemonade, then use the amount of dry mix needed for a 2 quart pitcher according to the package instructions and leave out the sugar.

source:

http://www.food.com/recipe/russian-friendship-tea-mix-16632

Spiced Tea Mix

1 1/2 cups instant tea powder
2 cups orange flavored instant breakfast powder
1 (3-ounce) package lemonade mix
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon ground ginger
Combine all ingredients until well blended. Store mix in an airtight container.
To make 1 cup of spiced tea: Place 2 teaspoons tea mix in a cup, add boiling water, stir and enjoy!
Makes 64 servings or 3 1/2 cups mix.

Chai tea mix recipe

Ingredients:
•1 cup nonfat dry milk powder
•2 cups powdered non-dairy creamer
•2 tsp. vanilla powder
•2-1/2 cups sugar
•1-1/2 cups unsweetened instant tea
•2 tsp. ground ginger
•2 tsp. ground cinnamon
•1 tsp. ground cloves
•1 tsp. ground cardamom
Preparation:
In a large bowl, combine all ingredients and mix thoroughly. In a blender or food processor bowl, place 1 cup at a time, and process until mixture is blended and the particles are fine.
Add 2 heaping serving tablespoons Chai tea mixture to a mug of boiling water and stir to mix well.

*If you can't find vanilla powder, mix 2 tsp. vanilla extract with some of the sugar until blended and dry. Then process with remaining ingredients in blender or food processor.