Homemade Cream of Wheat (Multigrain)

3 cups ground wheat (Hard red, on the coarsest setting)

3 cups corn meal

1 Tbsp salt

3 Tbsp butter powder (opt.)

Mix them all together and store in an airtight container.  Cook in a 1:4 ratio (mix:water) on the stove top until thickened.  (you can cook it in the microwave, but it softens the cornmeal more, so you lose some of the grittiness.)  If you don't add butter powder to the mix, you must add butter to the cooked mixture, or it just won't taste right.  

We like to add a handful of teff (tiny grain the size of cornmeal and packed full of great nutrition) to the pot as well to make it even more "multigrain."

Hot Chocolate Mix

I ran out of the cheap Wal-mart stuff the other day, and decided to learn how to make my own from my food storage.  So I created this recipe after comparing, merging, and modifying around 10 different recipes I found online.  I'm not sure if it would qualify as "Transcendent," but it's lots better than Swiss Mix and a lot more customizable to your liking.  (Use semi-sweet chocolate chips for a more dark hot chocolate, or milk chocolate chips for a more classic flavor.  Try mint chocolate chips for that matter.  Mmmm.  Increase or decrease the sugar or cocoa powder as you like too.  You can't really mess it up.)

3 cups powdered milk
2 cups powdered sugar
2 cups mini (or finely chopped) chocolate chips
1 cup unsweetened cocoa powder
1 cup powdered non-diary creamer
1 tsp cornstarch
1 tsp salt
1 pinch cayenne pepper
1/2 vanilla bean, ground into powder (optional)

Mix everything together and store in an air-tight container.  (I use an old #10 can and lid.)  Yield: About 25-30 servings.

To make hot chocolate, put 1/4 to 1/3 cup of mix in a mug and add hot water.  Stir until the chocolate chip pieces are all melted.

(Optional) Add milk, cream, vanilla, cinnamon, whipped cream, marshmallows, mint syrup, caramel syrup, amaretto, or anything else you can think of to make your own gourmet hot chocolate.

All-Purpose Cake Mix (From Make-A-Mix-Cookery)

10 cups all-purpose flour
6 1/4 cups sugar
1 cup cornstarch
5 Tbsp baking powder
1 Tbsp salt
(1 1/4 cups whole egg powder, opt.)
5/8 cups dry milk
2 1/2 cups shortening

In a large sifter, combine flour, sugar, cornstarch, baking powder, and salt (and egg powder).  Sift into a large bowl.  Use a pastry blender to cut in shortening until mixture resembles cornmeal in texture.  Store in an airtight container.  Label and use within 10-12 weeks.

Quick Mix (From Make-A-Mix Cookbook)

This is an amazing mix that you make ahead of time and can be used to make just about everything from doughnuts, to breadsticks, to cakes, cobblers, & scones. I used this to make the muffins above that I brought to cooking club this month.

8 1/2 cups all-purpose flour
4 Tbsp baking powder
1 Tbsp salt
2 Tbsp cream of tartar
1 tsp baking soda
1 1/2 cups instant nonfat dry milk or dry buttermilk powder
2 1/4 cups vegetable shortening

In a large bowl, sift together all dry ingredients. Blend well. With a pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal in texture. Put in an airtight container. Label with date and contents. Store in a cool, dry place. Use within 10-12 weeks. Makes about 13 cups of Quick Mix.

Variation:
Use 4 1/4 cups all-purpose flour and 4 1/4 cups whole-wheat flour. Increase baking powder to 5 Tbsp.

Moist Pie Crust Mix (from Make-A-Mix Cookery)

5 lbs all-purpose flour
2 Tbsp salt
1 (3 lb) can vegetable shortening
3 cups cold water (I use milk to make the crust stronger)
extra flour for rolling

Combine flour and salt in a very, very large bowl. Mix well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Add cold water all at once and mix lightly until the flour absorbs all the water and texture resembles putty. If dough is too sticky, add more flour, until the dough barely clings together in the bowl.

(Here is where I modify the recipe) Divide the dough into 16-18 balls. You can wrap each ball/loaf in plastic wrap and aluminum foil at this point for freezing, or prep them a little more (as follows) before freezing. Roll each ball into a pie crust large enough to fit a pan. Place a slightly larger piece of wax paper over the crust and roll both together. Place the finished rolls into a large bread or freezer bag (or wrap in aluminum foil) and freeze for later use. Use within 12 months.

If you have disposable aluminum pie plates, I like to actually line the pie pans with the dough and crimp the edges, ready for baking; and then place each pan in a gallon sized freezer bag and stack the bagged pans in each other for freezing. The pan freezing method is the most convenient way when you're ready to actually cook a pie with them. However, I would also freeze some rolled for those recipes that don't use a pie pan. (i.e. hot dog roll ups)

You then always have frozen pie crusts available for pies (see the pumpkin pie recipe that follows), quiches (Abigail submitted a great recipe that follows) or anything else you care to use it for. Try cutting a crust into triangle wedges (pizza style), brush with brown mustard, and roll a hot dog up croissant style in the crust for a tasty, easy, meal/snack (Bake until flaky and browned).