Pancake & Waffle Mix

Bulk Style!

8 cups flour (white, wheat, oat, or a combo)
1 1/2 cups powdered milk
1 cup sugar
2 tsp salt
2 TBS baking powder

Optional add in's:
1/2 cup egg powder
1/2 cup honey powder
1/4 cup butter powder


Pancakes: 1 cup mix + 1/2 cup water
Waffles: Same, but add 1 TBS oil

Chicken Gravy Mix

Bulk Style!!

2 cups powdered milk
2 cups chicken bouillon powder
1 cup flour
1/2 cup butter powder (if you have it)
1 tsp garlic powder
2 TBS onion powder
1 tsp black pepper

To make gravy: 1/2 cup dry mix + 1 cup water

Brown Gravy Mix

Bulk Style!

2 cups flour
1 cup powdered milk
1 cup beef bouillon
1 cup cornstarch
1 TBS garlic powder
4 TBS onion powder
1 tsp black pepper
1/2 cup butter powder (if you have it, helps make it creamy)


To make it: 3 TBS mix + 1 1/2 cups of water = gravy

Onion Soup Mix

Bulk Style!

2 cups onion flakes
1 cup beef bouillon powder
1/2 cup onion powder
1 tsp sugar
1 tsp garlic powder
1/2 cup butter powder (if you have it, this makes it creamy and yummy)

To use:
5 TBS mix = 1 package onion soup

Waffles

Found a great "food storage" recipe for waffles online. Thought I'd share.

In large bowl, mix:
3 eggs
2 cups milk
1/3 cup oil
1/2 tsp salt
1 TBS baking powder
3 TBS brown sugar
2 cups whole wheat flour




Mix until well combined. Pour batter into waffle maker (or on griddle for pancakes) and cook until well browned.

1 Packet of Onion Soup Mix

I hate spending money on packets of onion soup mix. So I found a recipe to make my own!!

2 1/2 tablespoons dried onion 1/8 teaspoon ground black pepper 4 cubes beef bouillon, crumbled 1/8 teaspoon salt 1 teaspoon onion powder Store in airtight container. This makes one envelope of soup mix.

Blueberry Oat Scones

Misty the little tree hugger, found this cool site weelicious.com and it's got some pretty fun recipes for kids. I tried this one and it was pretty good. I'd even make it again.

Blueberry Oat Scones (Makes 10 ice cream scooper sized scones)‬

2 Cups All Purpose Flour
1 Cup Quick Oats (I used regular oats)
4 Tbsp Sugar
2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Cup Butter (I used margarine)
3/4 Cup Buttermilk (3/4 cup milk plus 1 tsp vinegar, microwave for 1 min=buttermilk)
1 Egg
1 Tsp Vanilla Extract
1 Cup Blueberries (I used freeze dried blueberries and just put them in the buttermilk to hydrate)

1. Preheat the oven to 375 degrees.
2. In a bowl, whisk together the first 5 ingredients until combined.
3. Using a pastry cutter or your fingers, rub the butter into the flour/oat mixture until is resembles coarse meal.
4. Whisk the buttermilk, egg and vanilla in a separate bowl.
5. Pour the buttermilk mixture over the flour/oat mixture and using a fork, stir until combined.
6. Stir in the blueberries until just combined.
7. Scoop out about 2 tbsp of the batter per scone onto a Silpat or parchment lined baking sheet (I like using an ice cream scooper for this.)
8. Bake for 20 minutes.
9. Serve.