In the mid-90s, a cookbook was published by three women called
“MAKE-A-MIX”. The front of the book contained starter recipe mixes that one
would make from scratch and save in a large container for later use.
Another section of the cookbook contained the
corresponding recipes to accompany the “made in advance from scratch” mixes.
For a busy home-cook mom, this was a timesaver.
For a frugal mom, this was a cost savings!
Most often used were recipes for all purpose cake mixes, brownies,
and “quick mix”. Quick mix was very versatile for items such as coffee cakes,
muffins, and an assortment of other baked goods.
Since reading that book, Old Mother Frugal realized this
concept would translate well into other frequently baked items most often
bought from the shelves of my favorite grocery retailer. Suddenly, there were
homemade bags of basic pancake/waffle batter in my pantry along with cornbread
and chocolate chip cookie dough.
Mother’s Little Helpers have left home, but when recently organizing
the pantry, I rediscovered the “Make-A-Mix” cookbook. The concept is as
relevant today and it was over two decades ago. So much so, that it was updated
by the author in 2006 and an expanded version is now available to a new generation
of busy women!
SOUND
THE BUGLE! Today’s tip: Having a basic pancake/waffle
mix on your pantry shelf is not only a timesaver but a cost savings as well. A favorite waffle recipe in our family is
a mixture of:
2
cups flour
4
teaspoons baking powder
2
tablespoons sugar
1
teaspoon salt
When ready to cook, add 2 eggs; 1 and ½ cup milk or water
and 4 tablespoons melted butter. [I've recently decreased the sugar and salt content to no noticeable difference in taste]. Pour into well greased waffle iron.
Leftovers store well in the freezer or use half the dry
and wet ingredients and return the other half of the dry mixture to your pantry shelf to use for another day.
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