Homemade Pancake Mix
My Favorite Pancake Mix
You’re going to love this simple and easy homemade pancake mix recipe. It’s a perfect start to your morning and you may already have all of the ingredients needed for this recipe hiding in your pantry.
Servings 4 people
Calories 325kcal
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Equipment
Ingredients
For the mix:
- 4 cups all-purpose flour
- 2 cups whole wheat flour
- 6 tablespoons sugar
- 2 tablespoons baking powder
- 1 tablespoon baking soda
- 1 tablespoon table salt
To make pancakes:
- 2 1/4 cups pancake mix
- 2 cups milk
- 1 tablespoon fresh lemon juice
- 1 large egg
- 3 tablespoons unsalted butter melted and cooled
Instructions
To Make the Mix
- Whisk all together and store in an air-tight container. Or a baggie.
To Make the Pancakes
- Whisk milk and lemon juice together and set aside to thicken for a few minutes.
- Whisk egg into melted butter into the milk.
- Gently mix into the pancake mix, do not over mix. There will be some lumps.
- Cook 'em up and enjoy!!
Video
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Nutrition
Calories: 325kcal | Carbohydrates: 27g | Protein: 11g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 127mg | Sodium: 438mg | Potassium: 321mg | Fiber: 1g | Sugar: 6g | Vitamin A: 700IU | Vitamin C: 1.9mg | Calcium: 304mg | Iron: 1.2mg
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Homemade Biscuit Mix
Homemade Biscuit Mix Recipe
This homemade biscuit mix recipe is easy and delicious. It makes having homemade quick bread a snap at any meal! Light and fluffy biscuits, every time.
Servings 8 cups of mix
Calories 217kcal
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Equipment
Ingredients
For the Mix
- 8 cups all purpose flour see note
- 4 tablespoons baking powder
- 2 teaspoons salt
To Make the Biscuits
- 2 cups biscuit mix see note
- 1/3 cup shortening
- 3/4 cup buttermilk see note
Instructions
For the Mix
- Whisk together ingredients and store in an air-tight container or bag.
To Make the Biscuits
- Cut the shortening into the biscuit mix.
- Add buttermilk gradually as you mix, until the dough forms a rough ball and all sticks together. It should be slightly tacky.
- On a floured surface, press dough into a square that is 1 inch thick.
- Cut into 6 squares (or smaller if you'd like mini biscuits).
- Gently round out the edges of each biscuit and place in buttered baking dish. You can use a cast iron skillet, a cookie sheet, really anything.
- For soft edges, place the biscuits 1/4 inch apart. For firm edges, place them 2 inches apart.
- Bake at 450º F for about 10-12 minutes or until the bottoms are golden brown and the tops are just starting to brown.
- After biscuits are baked, brush tops with melted butter.
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Notes
You could scale this mix up or down, depending on how much storage space you have for the mix.
If you don't have buttermilk, you can substitute regular milk OR mix 2 teaspoons vinegar into regular milk to create buttermilk.
The recipe given from the mix makes 6 medium biscuits.
The listed nutrition facts are for 1 batch of biscuits.
Nutrition
Calories: 217kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 406mg | Potassium: 79mg | Sugar: 4g | Vitamin A: 35IU | Calcium: 80mg | Iron: 0.8mg
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Homemade Brownie Mix
The Best Brownie Mix from Scratch
The best brownie mix from scratch! Chewy on the inside with a crispy crust on the outside, these brownies really are perfect. Try this homemade mix today!
Servings 6 batches of brownines
Calories 844kcal
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Equipment
Ingredients
For the Brownie Mix
- 5 cups sugar
- 1 2/3 cups cocoa
- 1 1/2 cups flour
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons baking powder
For the Brownies
- 1 3/4 cups brownie mix
- 1/2 cup oil
- 2 eggs
- 1 1/2 teaspoons vanilla
Instructions
For the Brownie Mix
- Pour sugar in a large bowl.
- Sift remaining ingredients into the sugar.
- Whisk until combined.
- Store in an airtight container
To Make the Brownies
- Combine all ingredients.
- Mix very well, about 2 minutes.
- Pour into greased 8x8 pan.
- Bake at 350 degrees F for 20-25 minutes. A toothpick should come out clean.
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Notes
Nutrition facts are for 1 batch of MADE brownies.
Nutrition
Calories: 844kcal | Carbohydrates: 116g | Protein: 8g | Fat: 38g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 455mg | Potassium: 20mg | Sugar: 73g | Vitamin A: 80IU | Calcium: 8mg | Iron: 4.4mg
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Homeamde Vanilla Extract
How to Make Vanilla Extract
Learn how to make vanilla extract! Very detailed instructions to give you all the information you need. Homemade vanilla extract is easy and fun to make!
Servings 16 ounces
Calories 71kcal
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Instructions
- Slice vanilla beans open by running a sharp knife down the length of the bean.
- Place 4 beans in 1-8 ounce bottles with a tight sealing lid.
- Pour in 8 ounces of vodka, or enough to mostly cover the vanilla beans.
- Repeat with second bottle.
- Store in a dark place and shake every few days.
- Let sit at minimum 8 months before using.
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Notes
When purchasing beans, they need to be soft and pliable. They will be labeled as “fresh” or something similar. Don’t use dried vanilla beans.
The amount of vanilla you make can easily be adjusted, the ratio to use is 2 ounces of vodka per vanilla bean.
Vodka quality is not important.
Bourbon or rum can be used in place of vodka, they add a deeper flavor to the vanilla.
For lemon extract, I used about 1 cup of lemon zest (it was from 2 lemons) and 8 ounces of vodka.
For the mint extract, I used about 1 cup of fresh mint from my garden (just regular mint, not spearmint) and 8 ounces of vodka.
Nutrition
Calories: 71kcal
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Homemade Chicken Broth
How to Make Homemade Chicken Broth
Learning how to make homemade chicken broth is easy! Get the step by step instructions (with pictures!) here. It's a healthy start to your new year!
Servings 8 cups
Calories 196kcal
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Equipment
Ingredients
- 1 whole chicken fresh or leftover, see note
- 2 large carrots cut in half, peeling is optional
- 2 celery stalks cut in half
- 1 large onion quartered, peeling is optional
- 3 large tomatoes quartered
- 3 teaspoons dried parsley or 6 fresh parsley stalks
- 2 teaspoons dried basil or 6 fresh basil leaves
- 1 teaspoon dried thyme or 4 fresh thyme sprigs
- 1 teaspoon whole peppercorns
- 3 teaspoons salt
- 8 cups water see note
Instructions
- Break chicken into pieces so it will fit easily in your stock pot.
- Add in vegetables, herbs, peppercorns and salt.
- Add enough water to cover everything in the pot, usually for an average size chicken, this is about 8 cups.
- Bring to a boil.
- Reduce heat to low and simmer for at least 2 hours, up to 4.
- Allow to cool, strain over a bowl large enough to hold all of the broth.
- Divide into usable portions, about 2 cups.
- Store in fridge up to 1 week or the freezer up to 6 months.
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Notes
I make this most often with leftover whole chicken, so there is some meat on the bones. You can use leftover chicken or a whole fresh chicken, or chicken pieces. The broth will be more flavorful if more chicken is on the bones.
Leaving the bones in will make your chicken broth solidify when it's cold, this is normal and fine.
The amount of broth you will get depends on how large your chicken pieces are and how many veggies you add. You will be able to estimate this based on the amount of water you add to your pot.
Fresh herbs can be used in place of dried herbs. Add them whole with the stems attached. It is also unnecessary to peel any of the vegetables.
You can make the broth in a crock pot instead of a stock pot on the stove, just be sure everything will fit.
Turkey broth can be made using this same method.
The leftover veggies and meat from making the broth can be shredded and chopped and added back to some broth to make a soup. Get my recipe for homemade egg noodles here!
Nutrition
Calories: 196kcal | Carbohydrates: 5g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 962mg | Potassium: 369mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3090IU | Vitamin C: 9.8mg | Calcium: 44mg | Iron: 1.4mg
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Homemade Freezer Jam
Raspberry Freezer Jam
Learn all the tips and tricks for how to make freezer jam that is perfect every time. All you need is a bowl, a whisk and some time! No cooking required!!
Servings 4 pints
Calories 924kcal
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Ingredients
- 3 1/4 cups raspberries crushed, see note
- 1/4 cup fresh lemon juice or lime juice
- 4 1/2 cups sugar
- 1 package MCP Fruit Pectin About 2 ounces
Instructions
- Crush berries to desired consistency - do not strain (see note).
- Mix with lemon juice.
- Gradually whisk in pectin.
- Set two timers simultaneously - one for 30 minutes and one for 5 minutes. Mix every 5 minutes for 30 minutes. This ensures that the pectin is completely mixed in.
- After the 30 minutes, whisk in sugar.
- Whisk for 2-3 minutes until the sugar is completely dissolved.
- Transfer to CLEAN jars.
- Let set for 24 hours.
- Freeze or refrigerate after jam as set for 24 hours.
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Notes
The amount of berries you use can vary slightly, within a half of a cup. More variation than that will lead to problems with your jam setting up.
Fruit (and vegetables) naturally contain pectin, and different kinds of fruit contain differing amounts of pectin. Softer fruit has less pectin, more firm fruit has more pectin. They way freezer jam sets up is through adding more pectin. The most common reason for freezer jam to not set up is a problem with the pectin to fruit ratio. Doing things like straining the pectin can vary this ratio.
Nutrition
Calories: 924kcal | Carbohydrates: 237g | Protein: 1g | Sodium: 3mg | Potassium: 162mg | Fiber: 6g | Sugar: 229g | Vitamin A: 30IU | Vitamin C: 31.4mg | Calcium: 24mg | Iron: 0.8mg
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Homemade Poppy Seed Salad Dressing
Poppy Seed Salad Dressing
This poppy seed vinaigrette dressing is delicious on all salads, but especially salads that contain fruit and nuts. Delicious, sweet and perfect!
Servings 6 people
Calories 202kcal
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Equipment
Ingredients
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons lemon juice
- 1/4 cup sugar
- 1/4 teaspoon dried mustard
- 1 tablespoon poppy seeds
- 1 pinch salt
Instructions
- Combine all ingredients in a mason jar.
- Shake well to combine.
- Store in the fridge. Good for up to two weeks.
Video
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Notes
This dressing also makes a great chicken or pork marinade.
Nutrition
Calories: 202kcal | Carbohydrates: 9g | Fat: 18g | Saturated Fat: 2g | Sodium: 7mg | Potassium: 18mg | Sugar: 8g | Vitamin C: 1.9mg | Calcium: 22mg | Iron: 0.3mg
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Homemade Honey Balsamic Vinaigrette
Homemade Balsamic Vinaigrette
This Homemade Balsamic Vinaigrette salad dressing goes well on any salad and is really easy to mix together. It also doubles as a fantastic meat marinade!
Servings 6 people
Calories 180kcal
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Equipment
Ingredients
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- 1 shallot minced
- 1 garlic clove minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Combine all ingredients in a mason jar and shake well to combine.
- Add salt and pepper to taste.
Video
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Notes
This dressing also makes a great chicken or pork marinade.
Nutrition
Calories: 180kcal | Carbohydrates: 4g | Fat: 18g | Saturated Fat: 2g | Sodium: 206mg | Potassium: 25mg | Sugar: 3g | Vitamin C: 0.5mg | Calcium: 3mg | Iron: 0.2mg
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Homemade Red Wine Vinaigrette
Red Wine Vinaigrette
This red wine vinaigrette dressing goes fantastic with a super basic salad. It is a versatile dressing that goes well with anything!
Servings 6 people
Calories 162kcal
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Equipment
Instructions
- Combine all ingredients in a mason jar and shake well to combine.
- Add salt and pepper to taste.
Video
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Notes
This dressing also makes a great chicken or pork marinade.
Nutrition
Calories: 162kcal | Fat: 18g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 7mg | Iron: 0.2mg
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Homemade Creamy Farmhouse Dressing
Home » Recipes & Tips » Creamy Salad Dressing {Farmhouse Salad Dressing} Creamy Salad Dressing {Farmhouse Salad Dressing}
This creamy farmhouse salad dressing is tangy, flavorful, and so easy to make. It goes great on a salad with sturdy greens like romaine or iceberg lettuce.
Servings 6 people
Calories 158kcal
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Equipment
Ingredients
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 3 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2-3 tablespoons milk see note
Instructions
- Combine all ingredients except milk in a mason jar and shake well to combine.
- Add milk 1 tablespoon at a time, stopping when the dressing reaches your desired consistency.
- Adjust salt and pepper to taste, if desired.
Video
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Notes
The milk measurement is variable because you will just add enough to make it the consistency you like.
Nutrition
Calories: 158kcal | Carbohydrates: 1g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 354mg | Potassium: 48mg | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 0.2mg
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Homemade BBQ Dry Rub
Homemade BBQ Rub
Kick up your grilling game with the best BBQ rub mixture. Made from simple pantry spices and sugar, this blend is truly unique and wonderful. It just takes a minute to make up a batch that you can use for several tasty recipes.
Servings 1 cup
Calories 561kcal
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Equipment
Ingredients
- 1/2 cup brown sugar
- 4 tablespoon chili powder
- 2 tablespoon paprika
- 2 teaspoon salt
- 2 teaspoon pepper
- 1/2 teaspoon cayenne pepper adjust to your preference
- 1/4 teaspoon cloves
Instructions
- Mix all ingredients together until well combined. Taste adjust to your liking. For more spice, increase the amount of cayenne pepper. For less spice, decrease the amount of chili powder and/or cayenne pepper.
- Store in an airtight container. I usually make a lot at once and keep it in a couple mason jars.
- To use, rub into meat you want to season. Let sit for a couple hours or overnight. Cook as usual. Pairs great with any BBQ sauce!
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Nutrition
Calories: 561kcal | Carbohydrates: 134g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 5217mg | Potassium: 1142mg | Fiber: 17g | Sugar: 110g | Vitamin A: 16800IU | Calcium: 247mg | Iron: 9.7mg
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Homemade Taco Seasoning
Taco Seasoning Recipe Mild
Homemade taco seasoning is so easy to make and lets you control exactly what goes in and what the spice level is like! Take 5 minutes and throw it together.
Servings 1 cup
Calories 115kcal
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Equipment
Ingredients
- 1/2 cup chili powder
- 1 1/2 tablespoons cumin
- 1 1/2 tablespoons ground coriander
- 1 1/2 tablespoons dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
Instructions
- Whisk together all ingredients.
- Store in an air-tight container.
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Notes
I use about 3 tablespoons of mix per pound of meat. Start with 1 tablespoon and taste as you go to see how you like it.
Adjust seasonings to your preference.
Easy Beef Tacos from Scratch
Nutrition
Calories: 115kcal | Carbohydrates: 22g | Protein: 5g | Fat: 2g | Sodium: 4685mg | Potassium: 553mg | Fiber: 6g | Sugar: 1g | Vitamin A: 835IU | Vitamin C: 18.6mg | Calcium: 268mg | Iron: 10.7mg
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