Monthly Archives: September 2011

Homemade Mixes, Mexican

Taco Seasoning

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1/4 cup dried onion flakes, minced
4 teaspoons cornstarch
2 tablespoons salt
4 tablespoons chili powder
3 teaspoons cumin
1 1/2 teaspoons oregano
3 teaspoons garlic, dried minced
3 teaspoons crushed red pepper flakes
3 teaspoons bouillon, beef

Mix all ingredients well.  Store in an airtight container.

Cakes, Desserts, Homemade Mixes

Basic Cake Mix And Variations

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  • 2 1/3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups white sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
  • Pour batter into greased and floured 9×13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
  • Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
  • Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
  • Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.
  • Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9×13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.

Dressings, Homemade Mixes

Italian Salad Dressing Mix

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1 1/2 teaspoons garlic powder
1 tablespoon onion powder
2 tablespoons oregano, ground or oregano leaves
1 tablespoon dried parsley
1 tablespoon granulated sugar
2 tablespoons salt or salt substitute
1 teaspoon black pepper
1 teaspoon ground basil or basil leaves
1/4 teaspoon ground thyme or thyme leaves
1/2 teaspoon dried celery leaves or dried celery flakes

Mix all ingredients together and store in air-tight container.

ITALIAN SALAD DRESSING: Mix 2 tbs of this mix with 1/4 cup vinegar, 2 tbs water, and 1/2 to 2/3 cup olive oil or canola oil.  Shake before using.

12  Servings