Annabel, over at The Bluebirds are Nesting (Blue Wren in the forum) is doing a series on pantry preparedness. She posts a new topic each week and this week it was mixes.
I love mixes. They are a vital component of my pantry, my stockpile and go a long way towards helping to keep our grocery bill to $320 a month.
I can't remember the last time I bought a cake mix. Hannah bought a couple last year and made them, red velvet cupcakes if I remember correctly. We HATED them - they tasted so fake, had a horrible after-taste and left a greasy, thick feeling in our mouths. And they were expensive.
During MOO Month I shared my go-to chocolate cake mix recipe.
Annabel was asking for a Bisquick recipe. Bisquick isn't a common ingredient in Australian recipes, but as the Internet makes it so easy for us to find and try recipes from other countries, and as it is a popular product in the USA and Canada, knowing how to MOO it means we can try these recipes, save money on the packets and keep the nasty ingredients out.
This is my Bisquick recipe. I use it to make biscuits, scones (if we are camping, otherwise I make Lemonade Scones), crumble topping, shortcakes, pancakes, pastry, as the base in impossible pies and quiches - it's very versatile.
MOO Bisquick Mix
6 cups plain flour, sifted
3 tablespoons baking powder
1 tablespoon salt
1/2 cup cold, unsalted butter
Step 1. Measure the sifted flour, baking powder and salt into a large bowl. Use a wire whisk to blend thoroughly.
Step 2. Cut in cold butter using a pastry cutter until thoroughly incorporated. Store refrigerated in an airtight container for up to 4 months.
This makes 6 cups of mixture. I pack it in 2 cup portions in ziplock bags in the freezer because I don't have room in the fridge.
I keep most of my mixes in the freezer. Why? Well firstly because I don't have the shelf space for them. Secondly, some of them contain butter or oil and need to at least be refrigerated.
They can be used straight from the freezer, if there are any clumps just break them up before you add the wet ingredients.
Here are two of the ways I use it.
2 cups MOO Bisquick mix
2/3 cup milk.
Mix to a dough. Gently press out to about 2cm thick. Use a glass or scone cutter dipped in flour to cut into rounds. Place on a baking paper lined scone tray. Bake at 210 degrees Celsius for 12 - 15 minutes or until risen and golden.
MOO Bisquick Banana Nut Bread
This delicious banana bread uses MOO Bisquick as a shortcut. With the addition of cream cheese and walnuts you have one of the easiest and nicest banana breads you've ever tasted.
2 cups MOO Bisquick mix
1 cup sugar
250g cream cheese, softened
3 medium bananas, mashed
1/2 cup chopped walnuts
Pre-heat oven to 175 degrees Celsius. Grease and line the base of a loaf pan. Beat sugar and cream cheese together until smooth (it's easier if you use the mixer for this step). Add in the mashed bananas and eggs, and beat until well combined. Gently stir in Bisquick and walnuts, until just moist. Spread evenly into the loaf pan and bake for one hour. Cool completely before serving.
This is a very moist banana bread, it doesn't rise to a high loaf, and it's just great for using up brown or black bananas. It also makes a great Gift in a Jar - just pack the dry ingredients in layers in a jar, add a label with the ingredients needed and the method. Add a pretty jar topper and a ribbon and it's ready to go.
Mixes are great. MOO mixes are even greater. If you haven't tried to save money, time and energy with MOO mixes, give them a go. I'm sure you'll love the convenience and the cost.