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Weathering life’s storms by living a life of simple pleasures and self-reliance through modern homesteading.
Make Your Own All-Purpose Baking Mix

Make Your Own All-Purpose Baking Mix

This baking mix is going to change your world!

My years of camping have taught me a lot, from starting an excellent campfire, to identifying edible plants in the wild, to camp cooking.

One thing I learned was an excellent recipe for an all-purpose baking mix that can be made ahead of time and later used as a base for many different recipes. Today, I don’t camp so much, but I still use this recipe at home because of its versatility.

Yield: 13 Cups

All Purpose Baking Mix

Biscuit Mix

Make this all-purpose baking mix ahead of time, store it in the freezer, and use it when you need it.

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 8 Cups All Purpose Flour
  • 3 Cups Nonfat Dry Milk
  • 5 Tbsp Sugar
  • 5 Tbsp Baking Powder
  • 1 Tbsp Salt
  • 2 Cups Shortening

Instructions

  1. Blend ingredients together well with two knives of any sort or a pastry blender until it's the consistency of cornmeal.
  2. Store in the freezer.

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Nutrition Information

Yield

48

Serving Size

1

Amount Per Serving Calories 174Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 6mgSodium 322mgCarbohydrates 20gFiber 1gSugar 4gProtein 4g

Recipes Made With Our All-Purpose Baking Mix

Wild Onion Biscuits

Wild Onion Biscuits

Give these Wild Onion Biscuits a try! You won’t be disappointed.


Nothing beats warm flaky old fashioned biscuits straight from the oven. This fool-proof homemade biscuit recipe is easy to make and requires just a few ingredients.  One of them is our all-purpose baking mix.

Comfort food of comfort foods! Warm, flaky biscuits that pull apart in the middle for a little pat of butter are so yummy. That is why they are a staple of farm-style cooking and once you make them, this will be one of your favorite go-to recipes as well. No need to buy a mix or can ever again! Now you can make biscuits quick and like a pro, with this easy, recipe.  Warm, flaky, old fashioned biscuits are the best! These biscuits go with almost any meal and are easy to throw together in a hurry especially when using our all-purpose baking mix!

Yield: 8

Wild Onion Biscuits

Biscuit Mix

These delicious biscuits are so simple to make. You can substitute wild onion for scallions, chives, or other herbs you have on hand. I love them with wild onion.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

Instructions

  1. Mix together the all-purpose baking mix, chopped wild onion, and water.
  2. Pat out onto a floured surface to 1/2 inch thick.
  3. Cut out with biscuit cutter.
  4. Put on parchment paper-lined baking sheet.
  5. Bake in 400* pre-heated oven for 10 minutes.

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Homemade Rhubarb Wine

Homemade Rhubarb Wine

Country Rhubarb Wine

Use fresh spring rhubarb and a few other ingredients to make this rhubarb wine recipe. Includes tips on equipment and the full winemaking process.

Servings

30

Ready In:

216 Days

Calories:

120

Good For:

Lunch

Inroduction

About this Recipe

By: Barbi Gardiner

People often think of rhubarb as strictly a springtime treat but if you grow it yourself you’ll know that you can be pulling stalks of it far into the summer.  

Rhubarb grows with relatively little care needed, making it one of my favorite garden staples.  Just be sure to plant in a sunny location for best results.

rhubarb wine

I often cut it back to cook with several times throughout the season. Every growing season I make rhubarb wine, rhubarb refrigerator jam, rhubarb pie, and rhubarb crisp. 

Today I will share with you my foolproof country rhubarb wine recipe. 

Ingredients

Rhubarb Wine Recipe

Use fresh rhubarb to make a clear pink-hued dessert wine.  A delicious light summer wine.
______________________________

Other Equipment

Everyone knows that wine contains alcohol, but how does it get inside? You make rhubarb wine using a homemade sweet rhubarb juice.

Making country wines, like rhubarb wine, takes a little more thought than making grape wines which naturally contain the perfect balances of sugar, water, wild yeast, tannins. To this recipe we will add things like commercial yeast, and ingredients to stop fermentation to have better control.

I started with a full gallon of rhubarb chunks, and at the end, I had about half a gallon of raw rhubarb syrup.

I strained out the solid rhubarb pieces.  The juice that had been removed was replaced by sugars, and they’d lost much of their bulk.

I used a traditional narrow neck demijohn (carboy), an airlock, and a bung.

rhubarb wine
rhubarb wine

Winemaking equipment

One of the most important pieces of equipment you could have for winemaking is a demi-john (carboy) Other equipments you could invest in are specialist equipment like airlocks, hydrometers, and wine corks and corker from Amazon.

I recycle used wine bottles and sometimes ask my family members to save theirs for me.  Cleaned and sterilized, many can be used indefinitely.  I recommend purchasing sterile wine corks that can be inserted into the neck of any wine bottle.

rhubarb wine

Winemaking can get expensive if you get all the equipment at once. Consider it an investment though, since each bottle of wine you eventually make will cost about a dollar in ingredients.  If you love a glass of wine with dinner, the savings will definitely add up over time.

Step by Step Instructions

Step 1

Prepping the rhubarb

Chop the rhubarb into 1/4 inch slices. Place the chopped rhubarb in a large bowl, glass jar or bucket. 

Step 2
Cover with sugar and stir to coat. Allow the sugar to extract the rhubarb juice for 2-3 days.
Step 3

After 2-3 days, there will be about 1/2 gallon of rhubarb juice or rhubarb syrup. Strain the juice/syrup through a fine mesh strainer and measure the juice.

Step 4

Wash the remaining rhubarb chunks in enough water to make just under a full gallon of liquid. Strain again and add the rhubarb water to the fermentation vessel almost fill it up, leaving a bit of space for the remaining ingredients.

Step 5

Add the winemaking tannin and yeast nutrient and stir to dissolve.

Step 6

After 2-3 days, there will be about 1/2 gallon of rhubarb juice or rhubarb syrup. Strain the juice/syrup through a fine mesh strainer and measure the juice.

Step 7

Allow the rhubarb wine to ferment at room temperature for about 6 weeks. If you choose, rack the wine into another fermentation vessel after about 2 weeks, leaving the sediment behind. This will result in a less cloudy finished wine. 

Step 8

Once fermentation is complete, use a siphon to bottle the wine leaving behind any sediment. While you can drink it immediately, it’s better if you can bring yourself to wait at least a month.

rhubarb wine
rhubarb wine
rhubarb wine
Rhubarb Wine

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