Homemade Pantry Staples

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!!

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 ¼ 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.

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.

• 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.

• 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. 

• 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.

• Combine all ingredients in a mason jar.
• Shake well to combine.
• Store in the fridge. Good for up to two weeks.

• Combine all ingredients in a mason jar and shake well to combine.
• Add salt and pepper to taste. 

• Combine all ingredients in a mason jar and shake well to combine.
• Add salt and pepper to taste.

• 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.

• 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!

• Whisk together all ingredients.
• Store in an air-tight container.