Homemade Bisquick Mix

This is a great recipe for Make Your Own Bisquick Mix. So many recipes I found call for really large quantities such as 17 cups of flour. You can use this mix just as you would Bisquick or any other baking mix. So save the recipes from the back of the box because you won’t be needing the box anymore. You can use this for pancakes, biscuits, you name it.

All the recipes out there use vegetable shortening because to be able to store this baking mix the way you’d store Bisquick, it must contain a shelf-stable fat. All-vegetable shortening contains no trans fats and the real Bisquick actually does have transfat so you get a bit of a health bonus if you make your own bisquick mix.

Now if you have a food processor blending in the shortening is easy. If you don’t have a food processor and don’t want to mess with the pastry blender (a hand held gizmo with a bunch of blades in a semicircle formation attached to a handle) you can use oil. Instead of a cup of shortening just use a cup of vegetable oil.

Homemade Bisquick Mix

4 cups all-purpose flour
3 tablespoons baking powder
2 1/2 teaspoons salt
1 tablespoon sugar
1 cup all-vegetable shortening

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Using a pastry blender or food processor, cut in the shortening until the mixture consists of fine crumbs.

Store baking mix in an airtight container or Ziploc bag in a cool, dry place for up to one year. For maximum freshness, keep it in the freezer and thaw before using.

Make Your Own Instant Oatmeal

Why pay for packaging and preservatives and more sugar than you probably want when you can make your own containers of instant oatmeal by combining instant oats, sugar, and salt? You can make your own custom flavorings too. If you look at what you are buying at the store there are flavors like “strawberries and cream” and “peaches and cream.” That fruit is artificially flavored and the “cream” is actually non-dairy creamer. Non-dairy creamer contains lots of things you don’t want in your diet such as hydrogenated oils and corn syrup.

Homemade Instant Oatmeal

1 (18-ounce) container quick-cooking oats
1/4 cup granulated sugar
1 1/2 teaspoons salt

Combine ingredients in large Tupperware container. Store in a cool, dry place up to one year. If you use one of the flavorings below, they can be stirred directly into the Tupperware container with the oats, sugar, and salt and stored; if you use nuts, the oatmeal should be stored in the freezer until you’re ready to use it.

To prepare: Give the oatmeal/sugar/salt mixture a quick stir, then measure 1/2 cup serving into a microwave-save bowl. Add 1 cup water or milk, then microwave 2 to 3 minutes. Stir and serve.

For Cinnamon-Raisin Oatmeal
1 cup raisins
1 tablespoon cinnamon
Substitute 1/4 cup brown sugar for granulated sugar.

For Cranberry-Almond Oatmeal
1 cup dried cranberries
1 cup slivered almonds

For Walnut-Flax Oatmeal
1 cup chopped walnuts
1/4 teaspoon flax seeds
Substitute 1/4 cup brown sugar for granulated sugar.

These recipes come from http://www.kitchendaily.com/

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