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MIXES – Make Your Own

Make Your Own Mixes from Magic Mixes

by Deanna Bean & Lorna Shute


“Making your own mixes gives you a practical way to use and rotate food storage by making the things your family already likes to eat – fast, fun foods!  A fun, economical way to “Eat what you store, and store what you eat!”

What will I need?

      In addition to regular staples already in your kitchen, the key products in the mixes are Dehydrated Whole Eggs, Dehydrated Shortening or Margarine, and regular, non-instant Powdered Milk.

Why should I use these products?

Although the up-front price of $19.50* can seem high, a #10 can of Dehydrated Whole Eggs contains the equivalent of about 10 dozen eggs. At  today’s prices that’s pretty competitive. You can also make mixes without powdered eggs and just add fresh eggs when you use the mix. Dry shortening has the equivalent of about 22 cups per #10 can at $13.95*.  Cost works out very favorably in comparison to Walmart brand shortening, 6 cups (48 oz) for $4.28*. $0.63 per cup compared to $0.71. And the dry measures easily without mess and allows you the convenience and ease of quick, easy cooking.

*Prices 17 May 2012, from and

Methods of making mixes:

1– Put all ingredients together in a large mixer bowl. Cover tightly and mix well. A Bosch, or Kitchenaid, or other bread maker with a whisk attachment works. Well.

2– Put all ingredients in a large container with a tight-fitting lid and shake to mix well. If the Mix contains dehydrated whole egg, put egg in the bowl first with one cup of flour and mix with a wire whisk. Add remaining ingredients, cover tightly, and shake.

3– Shake together in a large zip-top bag.

Each mix is proportioned to store in a one-gallon (#10) can. Most dehydrated foods come in this size can. Double recipes if desired, and store in large plastic containers such as Tupperware or ice cream buckets. Tape a label and basic instructions, if desired, to each container to make it easy to find and use.

     You may occasionally need to adjust recipes to make the best use of the brand of dehydrated foods you are using. Shortening powder is 70% fat, where regular shortening is 100%, so baked goods may stick to pans if not greased or sprayed. Note recipe instructions.

Need a great way to use all those stored beans without having to pre-soak? (Especially if they’re getting hard.) Grind them in your wheat grinder or blender and add as flour to your mixes. You can safely add up to 1/3 bean flour tor the total amount of flour, (example: 2 cups bean flour added to 4 cups white or wheat flour, for a total of 6 cups) or just grind and stir into the flour in your canister. You’ll get all the nutrients, protein, and fiber of beans every time you eat a cookie or a muffin!

Many other sources, as well as recipes, videos, and great ideas are easily available online. Emergency Essentials has recipes on their website to enable you to more easily use the products they sell. Have fun learning new ways to use wholesome, healthy convenience foods you make yourself, instead of paying high prices for lots of additives and preservatives in a mix someone else made. Your family, your pocketbook, and your body will thank you!

A site with recipes for almost every sauce, quick mix, etc. A must-have resource! 

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Pancake/Waffle Mix

Biscuit/Baking Mix

Crumble Topping Mix

Muffin Mix

Hot Roll Mix

Onion Soup Mix

Condensed Cream Soup Substitute

Supermarket Cake Mix

Brownie Mix

Sweetened Condensed Milk

Chocolate Chip Cookie Mix

Hot Cocoa Mix

Pancake/Waffle Mix

8 cups white, wheat (or any combination) flour; ¾ cup dehydrated Shortening;  ¾ cup non-instant Milk powder; ¾ cup brown or white Sugar;  2/3 cup dehydrated Eggs or Soy Protein powder; 1/3 cup Baking Powder; 2 ½ tsp Salt

Pancakes or Waffles  1 cup mix; 1 cup water. Mix and let stand a minute. Cook on hot oiled pan or sprayed waffle iron.

Onion Rings  Heat oil to 375º Dip separated onion slices in “pancake” batter and fry about 2 min.

Biscuit/Baking Mix

This mix can be used for the following recipes, or any recipe calling for commercial biscuit mix.

8 ½ cups Flour; 1 ¼ cups Dehydrated Shortening; ¾ cup non-instant Milk powder; ½ cup Dedrated Egg; ¼ cup Baking Powder; 1 Tbsp Salt; 2 tsp Cream of Tartar; 1 tsp Baking Soda

Drop Biscuits  3  cups biscuit mix;  1 cup water.  Stir until blended; drop on greased baking sheet. Bake 425º 10-12 min. Makes 12-18.

Rolled Biscuits 2 cups biscuit mix; ½ cup water.   Stir 20 strokes; turn out onto board lightly floured with biscuit mix. Knead into a ball, roll out 1/2” thick. Cut with floured cutter and place 2” apart on greased sheet. Bake 425º 10-12 min. Makes 12.

Pizza Crust 1 ½ cups biscuit mix; ½ cup water . Work water into mix with a spoon to form a ball. Divide onto 2 well-greased pizza pans and press out with hands dipped in biscuit mix. Top  Bake 425º for 10-12 min., or refrigerate to bake later.

Pot Pie Crust 2 cups biscuit mix; ½ cup water. Stir 20 strokes; turn out onto board lightly floured with biscuit mix. Knead into a ball. Roll to cover a large casserole or several individual pies. Place over hot stew and bake at 400º until crust is brown, 10-12 min.

Crackers  2 cups biscuit mix; ½ cup cold water Mix as for rolled biscuits. Roll out very thin, shake on a little salt. Cut with a pizza cutter into 4 pieces, lift with spatula onto greased pans. Cut into smaller pieces. Bake at 425º for 7-10 min. Do not over-bake. Crackers will crisp as they cool. Use flavored salts or seasonings for variety.

Cream Puffs   1 cup Biscuit mix; 1 cup boiling water; 2 eggs.   Stir mix into boiling water. While cooking, add eggs one at a time, beating until smooth. Drop by Tablespoons onto a greased cookie sheet and bake at 425º for 10 min. Lower heat to 350º and bake 10 min. more. Cool, cut open, and fill with pudding and whipped cream, or chicken salad for sandwiches.  Makes 10 medium

Breakfast Cake  3 cups Biscuit mix; 1/3 cup sugar; 1¼ cups water; 2 tsp vanilla; 1 cup Crumble Topping Mix Mix.  Mix 1st 4 ingredients well; spread ½ of the batter in greased 9” x 9” pan. Sprinkle ¾ cup topping over. Add remaining batter; top with ¼ cup Topping. Bake at 350º for 40 min. Serve hot. May mix previous night, cover and refrigerate, bake in the morning. Dehydrated fruit, canned apples, apricots, or peaches can be layered in the center with crumb topping.

Apple Breakfast Pizza  2 cups Biscuit Mix; 1/3 cup sugar ; 2/3 cup water. Combine ingredients and press onto 1 large pizza pan. Cover with 4 cups cooked drained apples, top with 1-2 cups Crumble Topping mix. Bake at 400º for 15 min., serve with whipped cream.

Crumble Topping Mix

3 cups brown Sugar; 1 ½ cups chopped Nuts; ¾ cup Biscuit Mix; 2 ½ Tbsp Cinnamon. Mix and store in air-tight. To use, add 3 Tbsp butter or margarine to 1 cup topping, cutting in with a fork.

Muffin Mix

8 cups white or wheat Four; 2 ½ cups brown or white Sugar; 1 ¼ cup dehydrated Shortening; ½ cup non-instant Milk powder; 1/3 cup Baking Powder; 1 ½ tsp Salt

Basic Muffins

3 ¼ cups Muffin Mix             2 cups water, OR             2 eggs mixed with water to equal 2 cups.Blend well with a wire whisk. Fill 9 or 10 greased muffin cups full and bake 20 min. at 425º, or spread in greased 8” x 8” pan and bake 25-35 min.

Extras: Add ½ cup raisins, blueberries, fruit or nuts; add Lemon zest and poppy seeds; top with Crumble Topping before baking.

Hot Roll Mix 10 cups Flour; 1 cup dehydrated Margarine; 2/3 cups Sugar; ¼ cup non-instant Milk powder; 2 Tbsp Salt

Basic Rolls

½ cup warm water             1 Tbsp yeast             1 tsp sugar Combine and let rise 3-5 min. Add:             4 cups Hot Roll mix Knead 5-10 min. till smooth. Raise in bowl 1 hour. Shape and let raise 1 hour until double in size. Bake at 350º for 15- 20 min. Makes 16-24 Crescent Rolls: Roll dough into 2 12” circles. Brush with soft butter or margarine. Cut each circle like a pizza into 8-12 wedges. Roll each triangle, starting at the wide end. Place on greased sheet, point down, and curve into a crescent shape. Raise and bake as above.

Cinnamon Rolls

Roll dough into a 6”x20” rectangle. Brush with melted butter and sprinkle generously with Crumble Topping Mix and raisins. Roll up and cut into about 18 slices. Place cut side down in greased pan about 1” apart. Raise and bake as for rolls. Glaze while hot, if desired.

Heavenly Orange Rolls

Roll as for cinnamon rolls. Butter generously and sprinkle with 1/3 cup powdered sugar and grated peel from 1 large orange. Rise until double and bake at 400º for 8-10 min. Glaze while hot, if desired.

Bundt Sweet Bread

Prepare dough as for cinnamon or orange rolls, pinch tightly closed, but do not slice. Place roll, seam side up, in buttered Bundt pan and rise until double. Bake at 350º for 25 min. Turn onto a serving platter and glaze while hot. Slice to serve. Pocket Bread:           ¾ cup warm water           ½ Tbsp yeast             1 tsp Sugar Combine and let work 3-5 minutes. Add 2 cups Hot Roll Mix. Knead 5-10 min., cover and lat raise one hour. Pinch off 3” ball of dough and place on greased baking sheet. Roll with the side of glass or press out with finger to 4”circles. Bake immediately at 400º for 5-7 minutes. Cool on rack 10 minutes before cutting to stuff with desired filling. Makes 6

Onion Soup Mix

2/3 cup dehydrated chopped Onions; ½ cup Beef Bouillon; 2 Tbsp Cornstarch 2 tsp Onion Powder 2 tsp Parsley Flakes (optional) Combine and shake in quart jar. Use in any dry onion soup recipe, or for flavoring foods.

Condensed Cream Soup Substitute

2 cups instant Milk powder; ¾ cup Cornstarch; ¼ cup Chicken Bouillon;2 Tbsp dried Onion Flakes or chopped Onion; 1 tsp Basil leaves; 1 tsp Thyme leaves; ½ tsp Pepper.  Combine all ingredients and mix well. Store in airtight container To substitute for 1 can cream soup, stir 1/3 cup dry mix into 1¼ cups cold water. Heat and stir until thickened, add to casserole.

Supermarket Cake Mix

7 cups Flour; 5 ¼ cups Sugar; 1 ¾ cups dehydrated shortening; 1/3 cup non-instant Milk Powder; 3 Tbsp Baking Powder; 2 scant tsp Salt

Yellow Cake

One 8” layer:                One 9” layer: 2 cups Cake Mix           2 1/2 cups Cake Mix 1 large Egg                   1 large Egg ¾ cup water                  ¾ cup + 2 Tbsp water 1 tsp Vanilla                  1 tsp Vanilla

Combine ingredients and beat on medium speed for 2 minutes. Bake at 350º  in greased and floured pans.             8” or 9” layer – 30 min.             Cupcakes– 2/3 full, 20-25 min.             9”x 13” pan (double 9” recipe) – 40 min.

Marble Cake

2/3 cup Cake Mix             2 Tbsp Cocoa             2 Tbsp Sugar             3 Tbsp Water Combine to make chocolate batter and drop by teaspoons onto a Yellow Cake prepared in a 9” pan. Cut through with a knife to make swirls. Bake as above; may need to add 5 min.

Applesauce Spice Cake

1 cup Applesauce                     1 egg             2 cups Cake Mix             1/3 cup Raisins             1 tsp Cinnamon, ¼ tsp Cloves, ¼ tsp Nutmeg Combine and beat 2 minutes. Bake in greased 9”pan.

German Chocolate Cake

Mix and bake as for Yellow Cake, adding ¼ cup baking Cocoa and ¼ cup Sugar.

Brownie Mix

5 cups Sugar 3 1/3 cups Flour 1 2/3 cups Oatmeal Flour* 1 ¼ cup baking Cocoa 1/3 cup dehydrated shortening 1/3 cup dehydrated egg or Soy Protein powder 1 scant Tbsp Baking Powder 1 ¼ tsp Salt ½ rounded tsp Cream of Tartar ½ tsp Baking Soda             *Make Oatmeal Flour by grinding rolled oats in a wheat grinder, or one cup at a time in a blender. Note: If dehydrated egg is unavailable, make mix without it. See recipe below. Brownies:    With dry eggs in Mix:     Without dry eggs in Mix 3 cups Brownie Mix       2 cups mix ¾ cup Water                 2 Tbsp water 1 tsp Vanilla                  1 tsp Vanilla ½ cup chopped nuts     2 beaten eggs                                     ½ cup chopped nuts Mix and bake in greased 8” x 8” pan at 350º for 30-35 min. Cool slightly. Frost and cover.

Brownie Pudding        Spread brownie batter in 8”x8” pan.

2 Tbsp Cocoa                         1/3 cup Sugar                         1½ cups hottest tap water Dissolve cocoa and sugar in water and pour over top of brownie batter. Bake at  350º for 30 min. Serve hot or cold.

Fudge Sauce   1 cup Brownie mix

1-1¼ cups hot water                         1 ½ tsp vanilla Bring to a boil, stirring constantly until thick and smooth. Add water 1 Tbsp at a time if needed.

Sweetened Condensed Milk Mix

6 cups Sugar 6 cups non-instant Milk powder 1½ cups dehydrated margarine 1 cup + 2 Tbsp Condensed Milk mix ¼ cup boiling water Put hot water in blender, add milk mix gradually and process until smooth. Use in any recipe calling for sweetened condensed milk. Makes 14 oz

Swedish Rice Pudding

Stir Sweetened Condensed Milk into HOT cooked rice to desired consistency. Add sugar and cinnamon to taste. Serve with milk or ice-cream, if desired. Luscious Lemon-Cheese Pie: Prepare crumb crust in 9” x 13” pan. Beat 8 oz cream cheese until light and fluffy. Add and beat:             2 ¼ cups Sweetened Condensed Milk mix.             ½ cup boiling water             1/3 cup lemon juice             2 tsp vanilla Fold in one cup cream, whipped. Spread over crust and refrigerate 2-3 hours. Top with cherry pie filling, fruit topping, or slivered almonds.

Chocolate Chip Cookie Mix

5 1/3 cups Flour; 1/3 cups Oatmeal Flour*; 2 cups brown Sugar; 2 cups white ;2 cups dehydrated Margarine; ¼ cup dehydrated Egg;s 2 tsp Baking Powder; 2 tsp Baking Soda; 1 tsp salt *(keeps cookie moist, improves texture. Grind rolled oats in a wheat grinder, or one cup at a time in a blender. )

Chocolate Chip Cookies

2 cups Cookie Mix             1/3 scant cup water             1 tsp vanilla             ½ cup chocolate chips           ¼ cup chopped nuts Stir together. Drop by teaspoon on greased pan and bake at 375º for 6-10 minutes.

Hot Cocoa Mix #1

4 ½ cups non-instant Milk Powder           1 cup powdered sugar                 ½ cup Cocoa

To use: 1/3 cup Hot Cocoa Mix             1 cup hottest tap water

Hot Cocoa Mix #2

1 11-oz jar non-dairy Creamer; 2 cups powdered sugar; 1-25.6 oz. Box (10 2/3 cups) instant Powdered Milk; 1 16 oz can Nestle’s Quik;    ¼ tsp Cinnamon (optional); ¼ tsp Salt (optional).

To use: 1/3 cup Hot Cocoa Mix             1 cup hottest tap water

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