I’m slightly obsessed with cookbooks. I can’t walk by a bookstore, or a thrift shop without taking a peek. Most of the cookbooks we see here in Canada are from the US, and many of them are inspired by Southern or Mexican cooking, which isn’t as prevalent here. I find we are more influenced by French and Asian cuisine, probably because of Quebec which was settle by France, and British Columbia which has a large Chinese population – but I’m no expert. Or maybe it’s just because I grew up in the North. My point is, a lot of American cookbooks list ingredients I haven’t been exposed to like, Old Bay seasoning and cornbread mix for example. I recently bought the Crock Pot cookbook “Parties and Potlucks” and a few recipes call for spice blends, cornbread mix, or canned soups. I try to cook from scratch as much as possible, so I try to stay away from processed food (except chocolate of course!). That’s why I went on the search for copycats. Part 1 is dedicated to baking mixes. These could really come in handy over the holiday season. I have only tried the pancake mix so far, but the other recipes I’ve collected, mainly from www.food.com, received at least 4 out of 5 stars. I’ll post spices and soups later.
Homemade Bisquick Mix
6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening
Sift flour, baking powder and salt three times into a large bowl. Cut in shortening with a pastry blender until mixture resembles fine crumbs. Store mixture in airtight container in the refrigerator up to 4 months. Use whenever your recipe calls for “Bisquick mix”. Bisquick is made by Betty Crocker so you can find a number of recipes at www.bettycrocker.com
4 cups all-purpose flour
1 tablespoon salt
2/3 cup sugar
1/4 cup baking powder
1 tablespoon baking soda
2 cups instant nonfat dry milk powder
4 1/2 cups yellow cornmeal
2 1/2 cups cornbread mix
1 cup water
2 tablespoons butter or 2 tablespoons oil
In a large bowl, combine all ingredeints stirring well with a wire whisk until evenly distributed. Put in a large airtight container, label, store in a cool dry place. (This mix should be used in 10 to 12 weeks.)
To bake the cornbread: Preheat oven to 425 degrees. Lightly oil an 8-inch square pan or round cast iron pan. Spread the batter in pan and bake about 25 minutes or until golden brown.
Please note: If using a cast iron pan, place a small amount of oil in pan and place it in the oven while preheating. Putting the batter into a hot cast iron pan helps to create a golden brown crust.
Makes 10.5 cups
Jiffy Corn Muffin Mix Copycat
By Antilope, http://www.chow.com
Makes: 6 muffins or 1 8.5oz box of muffin mix
2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp vegetable oil
1/3 cup milk
Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture
is smooth and lumps are gone. If you wish to make Corn Muffins, continue with instructions below.
Preheat oven to 400F. Combine above mixture with egg and milk. Mix well. Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.
And a link to the pancake mix I made a couple of weeks ago: