Good Morning, everyone!


Do you know how much fun I am having blogging about this little series? There is just something about being able to share something you are passionate about with wonderful readers who love to comment and share what they are learning, either here or over on the Welcoming House Facebook Page! Makes my day, every time….and you guys have been making my day for over a week straight now, so THANK YOU from the bottom of my heart.
Let’s talk some Master Mixes, all right?
First of all, the number one question I get from people is:
“What in the WORLD is a Master mix?”
And depending on my mood, I either tell them that it is a magical mix that makes the life of every single mom on the planet easier once she discovers it and how to use it…..or I tell them the boring answer, which is a basic mix of ingredients that stores on the shelf, and can be used multiple ways to make simple recipes.
I like the responses I get to the first one much much better. 🙂

So just ignore the second answer.

Master Mixes are amazing. For a investment of a very short amount of time and ingredients, you have an instant mix in your cupboard that can whip up a batch of homemade goodness in a very short time, costing you pennies compared to the many mixes out there.
Now I can hear some of you saying that you have SEEN all the boxed mixes available, and you don’t have the time to do a lot of baking.
Horse hockey, I say.
And…*wink wink*….we are NOT just talking about baking mixes,
although that is what I am covering today.We are talking about seasoning mixes….
and drink mixes….
and soup mixes….
and I could just keep going on and on.
First, let me encourage you to check out my E-book, The Master Mix Way. Seriously. It goes far more into depth than we could possibly cover in a week or two weeks of a series here on these items.
50 recipes, in five different categories, and all sorts of variations.
The feedback has been tremendous, and to be honest,
I am pretty proud of that book.
Proud enough to keep a copy of it right on my cookbook shelf, and give it as presents to family and friends. So listen to me when I tell you it will be one of the best small investments you can make when it comes to saving money and time in your home.
And now, let’s talk about the five main baking mixes I keep on my shelf year round, and pull from all the time. Remember, these are just the basic mixes, and in the book are LOTS of variations on how to use them.
 All of these are mixed up in large batches, and then I keep them in Coffee cans, with recipes and directions written on the outside for ease of use and refilling. It has saved me money on snacks, and for the price of a bag of cookies (say Oreos) at the store, I can make 6-8 dozen batches of something at home with a few ingredients thrown in a mixer and spooned into a baking pan.
And that, my dear friends, adds up super quick when it comes to a grocery budget and hungry kids.
*** if you want to mill your own wheat, or use any flour other than whole wheat, I use hard white Spring wheat and soft white wheat as my two grains. Soft white is the alternative to all purpose, and better for you. 🙂
Here they are, with recipes included:
Fudgy Brownie Master Mix
In a large bowl combine the following and whisk together:
4 cups freshly ground whole wheat flour
(I use my WonderMill)
6 cups sugar
(what did you think brownies were?)
2 1/2 cups cocoa powder
4 tsp baking powder
That’s it. Mix it up, put it in a container, stick a label with the recipe on the front and make sure to write this on it:
To make this recipe add the following ingredients to 3 cups of mix: 2 eggs, 1 tsp vanilla, 1/4 cup fresh coffee, and 2 Tbs oil. Mix until just moist, and smooth into a greased 8×8 pan. Bake at 350* for 35 minutes. Let cool for five minutes, then cut into squares. You can melt chocolate squares on top for a quick frosting if your family likes frosted brownies.
One-in-a-Million Master Cake Mix
In a large bowl combine the following and whisk together:
10 cups flour
 (on this recipe I use all purpose and whole wheat combined, half each)
 6 1/2 cups sugar
1 cup cornstarch
5 Tbs Baking Powder
1 Tbs salt
Put into a container with this recipe on the front and add this to the bottom:
To every 5 cups of this mix (makes two layers of cake or a large 9X13 cake pan)
add 3 eggs, 1 cup oil, and 2 1/2 cups water or milk to the mix.
Remember, in the book, there are many different variations. Chocolate, Red Velvet, etc. This is an easy simple recipe though, for a quick batch of cupcakes or cobbler topping. 🙂
Master Cookies Mix
In a large bowl combine the following and whisk together:
9 cups flour
2 tsp baking soda
2 tsp baking powder
2 tsp salt
3 cups sugar
2 1/4 cups brown sugar
Write this on a label on the outside of the container and add the following underneath:
For every 3 cups of mix add 1 egg, 1/2 cup shortening or butter, and 1 cup of additions (think chocolate chips, etc). Bake for 8-12 minutes in a 350* oven. In the Master Mix Way and on other posts on here, including this one and this one ,I give you a few more options on how to use this mix in a zillion different ways.
Cornbread Master Mix
Let’s be honest, not only are those little boxes of Jiffy Cornbread mix a total rip off in cost per ounce, but they are also filled with a lot of crud that is not real good for you. And if you are looking for a quick add on to dinner that will help round out everyone’s bellies, or a cornbread topping for say, a skillet taco bake, then this mix is crucial to have around. I bet during the fall and winter I make at least one batch a week of cornbread, because it pairs so well with so many different things.
Here is the mix (and it makes 4 batches):
5 cups fresh ground cornmeal
(I actually grind popcorn in my Wondermill as it makes the sweetest cornmeal)
3 cups whole wheat flour
8 Tbs sugar
6 tsp baking powder
2 tsp baking soda
2 tsp salt
Write the recipe on the front, and add this to make up one batch
(2 1/2 cups of mix)
2 eggs,
 2/3 cup milk
2/3 cup buttermilk or soured milk
(add lemon juice and let sit for ten minutes)
3 Tbs melted butter
Mix until just moistened, then pour into a pan. I love to make it in a hot cast iron skillet so it has a wonderful crust. Bake at 350* for 20-25 minutes until solid in center.
“Just-Like-Bisquick” Master Mix
And finally, the most versatile of them all. It can make everything from biscuits to pancakes, cobbler topping to pizza crust for pizzas. Out of them all, this one is the one you absolutely HAVE TO MAKE. Forget those overpriced boxes of Bisquick.
You will never go back unless you forget to keep it made up, and then you will grumble the whole way out of the store. Promise. 🙂
in a large bowl, combine the following:
5 cups flour
(we use whole wheat, but if you want, use all purpose flour)
1/4 cup baking powder (do NOT substitute baking soda)
2 Tbs sugar
1 tsp salt
1 cup shortening or lard
Whisk all these until the mix resembles small peas. Store in airtight container for up to six weeks in cupboard (if you can make it that long!).
September 2012 052
What cornbread master mix looks like when made up…


To make one batch of biscuits: use 1/3 cup of milk for 1 cup of mix. That will make 6 biscuits. To bake, use a 450* oven for 10 minutes. Think about chicken pot pit topping, biscuit crust mix. Think quick breads, or pancakes. All those things can be made with this recipe, and the variations can be found in The Master Mix Way.
Wasn’t that fun?
 Quick, informative, and I bet you walk away today with at least one new mix that you have not put into your cupboard before. But just think about the amount of money you can save simply with the five mixes I share with you? Or the hungry tummies you can fill for 1/3 of the price of those boxes that never seem to have enough to go around?
Tomorrow we take a walk on the wild side and head into making your own seasoning mixes. Every single one that I am sharing with you tomorrow are ones that I have tried and use in my own house, and again, I promise you, once you make them, you will never go back to those silly little expensive packets again. 🙂
See you back here tomorrow!
Blessings to you and yours,

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