cake mixes in general

**pop goes the weasel** · 06-19-2009, 10:26 AM

I have a question about baking from scratch that is probably a no brainer but here goes. I bake everything from scratch. Can I mix the dry ingredients for say a chocolate cake and store it in canning jars or some kind of airtight container with a label on it and then just add the wet ingredients? It sounds like an easy plan but you know how those go at times. There are times when I run out of money before the end of the month and need snacks for sh's lunch but have some of the staples lilke eggs and oil on hand so this would help stretch things. TIA

**vickilynn** · 06-19-2009, 11:50 AM

I do that for my bread. Having ingredients ready makes it so much easier.

**Nana2two** · 06-19-2009, 12:20 PM

yep you can do that. You can also store them in zip locks. If its for a short period of being on the shelf.

**Contrary Housewife** · 06-19-2009, 12:31 PM

That's what this gal does on her cooking show. She does a lot of cook-once-eat-twice dinner plans, and prepare-ahead menus. In this one episode she dumped all the dry ingredients into a bag, and put the wet stuff into a container, for later in the week.

http://www.foodnetwork.com/recipes/r...ipe/index.html

I would think you could mix the dry part, and include a list of wet ingredients for when you wanted to make it. Should keep for several months.

**frugalfranny** · 06-19-2009, 01:15 PM

Good question PGTW....I will do that too.

Would be much faster to prepare the dry stuff and then just add the liquid when you do it. I have cookies in mind. Sometimes I won't get the stuff out to make them but if I had the dry all prepared would do it, I am sure.

Thanks.

**Tater** · 06-19-2009, 04:28 PM

Yep!! I teach and during the school year, my time is VERY limited. Our schedule is just crazy!! It is very tempting for me to grab convenience foods. So during the summer, Christmas break and Spring break when I have a little more time, I prepare mixes for cakes, cookies, etc. Then when I'm pressed for time, I have my own "convenience food" right in the pantry. Homemade tastes better anyway! They make great gifts for other friends living in the fast lane!

**craftypam** · 06-20-2009, 03:24 PM

They make books on some of this soups in a jar; brownies in a jar etc

**Grainlady** · 06-20-2009, 04:42 PM

I've made my own mixes for eons. Now I often use Gifts-in-a-Jar recipes for my "convenience" foods. I vacuum seal them shut in quart canning jars using the jar attachment and my FoodSaver. That will extend the shelf-life a bit. Be sure to attach the instructions to the jar. I print them in small font on the computer, print them out, and use clear shipping tape to stick it to the jars. You can clearly see through the tape. Helpful hint. One side of the tape end, fold over just about 1/4-inch before you place it over the instructions. Now you have a pull-tab when you want to remove the tape. Store the jars in a cool, dark, dry place.

Check your local library for the books:

Make-A-Mix Cookery and [I]MORE Make-a-Mix Cookery[/I by Karine Eliason, Nevada Harward, & Madeline Westover. I've been using recipes in these books since the late '70's, early '80's.

**mhope** · 06-21-2009, 08:14 AM

Originally Posted by pop goes the weasel

I have a question about baking from scratch that is probably a no brainer but here goes. I bake everything from scratch. Can I mix the dry ingredients for say a chocolate cake and store it in canning jars or some kind of airtight container with a label on it and then just add the wet ingredients? It sounds like an easy plan but you know how those go at times. There are times when I run out of money before the end of the month and need snacks for sh's lunch but have some of the staples lilke eggs and oil on hand so this would help stretch things. TIA

I do this all time. During xmas per measure put mix in the sour cream tubs that I save in the freezer . Then when ready bake all got to do is throw liquid, eggs, etc in.