Chai Tea Mix
1 cup nonfat dry milk powder
2 cups powdered non-dairy creamer
2 teaspoons vanilla powder*
2-1/2 cups sugar
1-1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
In a large bowl, combine all ingredients and mix thoroughly. In a blender or food processor bowl, place 1 cup at a time, and process until mixture is blended and the particles are fine.
Add 2 heaping serving tablespoons Chai Tea mixture to a mug of boiling water and stir to mix well.
*If you can’t find vanilla powder, mix 2 tsp. Vanilla extract with some of the sugar until blended and dry. Then process with remaining ingredients in blender or food processor.
Note from ThinThinker: I subbed out the sugar for Splenda and it was wonderful. You would never know the difference and it significantly reduced the calories.
Hot Chocolate Mix
3 cups non-fat dry milk
2 cups Splenda
1/2 cup unsweetened cocoa powder
Put ingredients into a large bowl and mix well (I use a wisk). Keep mix in a well-sealed container/jar. Mix 4 Tablespoons into a large mug of hot water.
Per cup= .5 WW points. A delicious guilt-free treat!
Note from Syn: Every year I make a large batch of the Chai Tea mix and Hot Chocolate mix for my daughter to take to the hospital where she works as gifts for her co-workers.
Potato Soup Mix
1-3/4 cups instant mashed potatoes
1-1/2 cups dry milk
2 Tablespoons instant chicken bullion
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon turmeric
1-1/2 teaspoon seasoning salt
Combine all ingredients in a bowl and mix. Place in 1 quart canning jars to store.
Makes 6 servings.
Instructions to attach to jar:
To serve: place ½ cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.
Split Pea Soup Mix
2-1/2 cups green split peas (16 oz. pkg.)
2-1/2 cups lentils (16 oz. pkg.)
2-1/2 cups pearl barley (16oz pkg.)
2 cups alphabet macaroni (8oz. pkg.)
1 cup dried onion flakes
1/2 cup celery flakes
1/2 cup parsley flakes
1-1/2 teaspoons thyme
1-1/2 teaspoons white pepper
Mix all ingredients together. Store in a jar with a tight-fitting lid. Stir before using.
Makes 10 cups of mix.
TO COOK: Combine 1 cup of soup mix with 4 cups of water or seasoned stock in large pan. Add 1 cup of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add ½ teaspoon of salt if desired.
Onion Soup Mix
3/4 cup instant minced onion
1/3 cup beef flavored instant bouillon
4 teaspoons onion powder
1/4 teaspoon celery seed, crushed
1/4 teaspoon sugar
Mix all ingredients together well, and store up to 6 months in a cool, dry place. Stir before each use. Five tablespoons of the mix equals 1.25 oz. pkg. Of purchased dry onion soup mix.
Make Your Own Pancake Mix
1/2 cup instant oatmeal
8 cups flour
2 cups whole wheat flour
1-1/2 cups buckwheat flour (or use whole wheat flour)
1 cup corn flour
1/2 cup cornmeal
2 cups buttermilk powder
5 Tablespoons baking powder
2 Tablespoons baking soda
1-1/4 cups sugar
2 Tablespoons salt
2 Tablespoons malt powder (optional)
Place instant oatmeal in a food processor or blender and process until ground. In a very large bowl, blend all ingredients together. Pour pancake mix into four 1 quart jars (you may need to tap the jars to settle the mix and get it all to fit). Store in a cool, dry place for up to one year.
1 cup homemade pancake mix
½ tsp. Vanilla
½-2/3 cup water
2 Tablespoons mild vegetable oil
In a medium bowl, combine ingredients just until dry ingredients are moistened. Add more water, if necessary, to make batter desired thickness. Drop by ¼ cup measure onto lightly greased hot nonstick skillet or griddle. Cook until surface is bubbled and edges appear dry. Flip pancakes and cook until risen and browned on second side.
2 cups homemade pancake mix
1 teaspoon vanilla
1 cup water
¼ cup mild vegetable oil
In a medium bowl, combine ingredients just until dry ingredients are moistened. Add more water, if necessary, to make batter desired thickness. Bake in heated waffle iron following manufacturer’s instructions, until steaming stops.
*more “mix” recipes available at: http://recipebox.net/recipe4gifts/giftjars.htm
and make your own spices from recipes at: http://busycooks.about.com/library/…/blspicemix.htm