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They’re convenient and tasty, but the high cost of your favorite prepared mixes and spice blends is enough to make you choke right there in the supermarket!

shock-grocery-food-prices-young-couple

In less time than it takes you to run to the market to pick up a box of Bisquick or a few packets of Hidden Valley Ranch Dressing Mix, you can make them yourself—and save a bundle in the process.

Here for your mixing pleasure are the four copycat recipes most frequently requested by my dear readers over the past few months.

Whether you requested or not, I’m certain you’re going to enjoy these not only for the money savings but for the joy of knowing exactly what’s in the mixes you use. Plus making mixes yourself gives you the opportunity to tweak and control things like the amount of sodium. Even better, no MSG.

Garlic Seasoning (Copycat Tastefully Simple Garlic Garlic)

  • 8 tablespoons dried minced garlic
  • 2 tablespoons dried minced onion
  • 2 teaspoons sea salt
  • 2 teaspoons garlic powder
  • 1 teaspoon dried chives
  • 1 teaspoons dried dill
  • 1/2 teaspoon dried basil

Mix all ingredients together and store in an airtight container like a Mason jar. Use as seasoning for meats, poultry, fish, salads. To make basic Garlic Dip: Combine 3/4 cup sour cream, 1/4 cup mayonnaise, and 1 to 2 tablespoons of Garlic Garlic Mix. Start with 1 tablespoon, adding more to taste. Warning: As the dip chills in the fridge, the flavors become very intense. Enjoy!

Swiss Mocha Coffee Mix (Copycat Maxwell House)

  • 2 cups instant coffee
  • 2 cups granulated sugar
  • 4 cups instant dry powdered milk
  • 3 tablespoons cocoa powder

Place all ingredients in a blender or food processor and blend until powder consistency. To use: In a mug combine 2 tablespoons of mix with 6 ounces hot water. Mix well and enjoy.

Buttermilk Ranch Dressing Mix (Copycat Hidden Valley)

  • 1 cup dry buttermilk powder*
  • 2 tablespoons dried parsley flakes
  • 2 teaspoons dill weed
  • 1 teaspoon garlic powder
  • 2 teaspoons garlic salt
  • 2 teaspoons salt
  • 1/2 teaspoon black ground pepper
  • 2 teaspoons dry minced onion
  • 2 teaspoons onion powder

Mix all of these ingredients together and store in a container with an airtight lid, like a Mason jar. To use: Combine 3 tablespoons of mix with 1 cup milk and 1 cup mayonnaise. Mix thoroughly and refrigerate. Yield: 2 cups dressing.

Note: 3 tablespoons of this mix equals a 1 ounce packet of Hidden Valley Ranch Dressing Mix.

*If you are unfamiliar with this product, it is carried in most supermarkets and can be found in the baking aisle. Saco Cultured Buttermilk Blend Powder is the most popular brand and comes packaged in both a box and a can. Stored in the freezer, this has an indefinite shelf life.

Master Mix (Copycat Bisquick)

What makes this baking mix even better than Bisquick is that it contains powdered milk. That means that when you’re ready to bake, you add water instead of milk. Make sure you have a super big container with air tight lid ready to store this because it makes a lot! Kept sealed in a cool cupboard, this mix has a long shelf life of at least six months.

  • 5 pounds all-purpose flour
  • 2 1/2 cups instant non-fat dry milk
  • 3/4 cup double acting baking powder
  • 2 tablespoons cream of tartar
  • 3 tablespoons salt
  • 1/2 cup sugar
  • 4 2/3 cups (2 pounds) solid vegetable shortening

Sift dry ingredients together. Cut in shortening until mix looks like cornmeal. Store at room temperature in a large sealable container like Tupperware. Makes 30 cups mix.

ONE DOZEN BISCUITS: 3 cups Master Mix, 3/4 cup water. Blend and knead a few strokes. Roll out and cut biscuits with a round biscuit cutter, into squares or diamond shapes. Bake 10 minute at 450 F.

DUMPLINGS: Use the same measurements as for biscuits. Drop into hot liquid of choice. Cook 10 minutes uncovered and an additional 10 minutes covered.

ONE DOZEN MUFFINS: 3 cups Master Mix, 1/2 cup sugar, 1 egg, 1 cup water. Mix water and egg; add dry ingredients. Add optional items such as blueberries, chocolate chips, nuts and so forth, as desired. Bake in muffin cups for 25 minutes at 450 F.

FOUR DOZEN DROP COOKIES: 3 cups Master Mix, 1 cup sugar, 1 egg, 1/3 cup water, 1 teaspoon vanilla, 1/2 cup nuts or chocolate chips. Bake 10-12 minutes at 375 F.

NINE-INCH ROUND COFFEE CAKE: 3 cups Master Mix, 1/2 cup sugar, 1 egg, and 2/3 cup water. Blend all ingredients and pour into a greased 9-inch cake pan. Cover with topping: 1/2 cup brown sugar, 3 tablespoons butter, 1/2 teaspoon cinnamon. Optional: Add 1/2 C nuts or raisins to the topping mix. Bake at 400 F for 25 minutes.

18 MEDIUM PANCAKES OR 6 WAFFLES: 3 cups Master Mix, 1 1/2 cups water, 1 egg. Blend only until barely incorporated. Prepare pancakes or waffles as usual.

EIGHT-INCH SQUARE GINGERBREAD: 2 cups Master Mix, 1/4 cup sugar, 1 egg, 1/2 cup water, 1/2 cup molasses, 1/2 teaspoon each cinnamon, ginger and ground cloves. Beat egg together with the water and molasses. Mix well with dry ingredients until all are incorporated. Pour into greased 8-inch square cake pan. Bake 40 minutes at 350 F.

EIGHT-INCH SQUARE CORNBREAD OR MUFFINS: 1 1/4 cups Master Mix, 3/4 cup cornmeal, 1 egg, 1 tablespoon sugar, 1/2 cup water. Mix all ingredients until fully incorporated. Pour into greased pan or muffin cups. Bake 25 minutes at 400 F.

SHORTCAKE: 2 cups Master Mix, 2 tablespoons sugar, 1/2 cup water. Mix all ingredients and bake in a greased 8 x 8 pan, or roll out and cut into individual cakes to be placed on a cookie sheet. Bake 25 minutes at 400 F, or a few minutes less for individual shortcakes, until they just begin to brown.

Note: You can use Master Mix in any recipe calling for Bisquick, making sure you substitute water where the recipe calls for milk.

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