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fAQs: Tips & Techniques

  • Most Cookie Mixes last one year unless there are nuts in the mix. Then only for three months.

    Soup Mixes also last one year or longer.

    Other Sweet Products last @ six months if have chocolate chips.

    Savory Products last six months to a year based on ingredients.

    However, on the Directions Card that comes with every product, I list the how long the mix is good for.

  • After using the mix, soak the jar in a large mixing bowl for @ 30 minutes. Then with a putty scraper, scrape off what you can of the label. If it will not come off completely, then use a tiny bit of WD-40 on a paper towel to remove the remainder of the label. Then wash the jar and lid and ring in the dishwasher. Then you have a storage jar for your pantry or frig.

  • King Arthur Flours, Spices, Mixes; Domino Sugars; Lundberg Rices; Clabber Girl Baking Powder; Knorr Mixes; Sargento Cheeses; Duncan Hines Cakes Mixes.

  • Cookie Mixes: Quart Jars Make @ Four Dozen Cookies. Pint Jars make @ 2 ½ Dozen Cookies.

    Cake Mixes: Quart Jars Make One Bundt Cake; Sheet Cake or One-Two Loaves.

    Cupcake Mixes: Makes @ 24 Cupcakes.

    Brownie Mixes: Makes @ 18-24 Brownies.

  • Each jar is filled with layered ingredients in the best order of what you need first. Additional jars are added if needed for a multi-ingredient mix.

    For sweet mixes like cookies, cakes, brownies, breads: King Arthur Flours; Domino Sugars; Dole Fruits; Vanilla Powder, etc. You will usually only need to add eggs and butter or vegetable oil.

    Scones come with all dry ingredients and if there is a glaze, orange or lemon juice. Also comes with Scones Cutter.

    Dressing Mixes come with or without a Carafe. Comes with a small bottle of olive oil or vegetable oil.

    Soups and Chiles have all spices, bouillon cubes, herb and spices. Also any other items needed like cartons of tomatoes, cans of corn or sliced potatoes, cups of carrots or peas. Other ingredients provided are Velveeta Cheese or parmesan cheese carton, Colavati tomatoes, pastas, beans and other dry ingredients like spinach or kale or celery. You usually only have to add any meats like rotisserie chicken, ground round or Italian sausage.

    I try my best to provide all ingredients you may need to make each product. My jar products are meant to be a time saver without sacrificing flav

How To Melt Chocolate

Melting Chocolate is not a simple technique…there are definitely dos and don’ts.

Make sure whatever you melt the chocolate in has no moisture in it. Any moisture will make your chocolate a blob! Best to use a completely dry glass measuring cup.

Stovetop: Place chips in double boiler over gently simmering (not boiling) water. Stir chips constantly until melted.

Microwave: Heat chocolate in a microwave safe container (glass measuring cups) at medium power (50%) for one to two minutes. Stir until bowl no longer feels warm. Continue heating at 15-30 second intervals, stirring until smooth.

Customer Love Notes

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Kitchen Pantry Essentials

Any home cook or chef should have certain essential ingredients in their pantry at all times. These are called Kitchen Staples.

Flours: All Purpose Flour; Pastry Flour; Self-Rising Flour; Semolina Flour; Rice Flour; High-Gluten Flour; Bread Flour; Cake Flour; Whole Wheat Flour; Rye Flour.

Cornmeal: Yellow or White Corn; Cornstarch; Arrowroot.

Bread Crumbs: Italian and Basic.

Sugars: Cane or Granulated Sugar; Dark Brown Sugar; Light Brown Sugar; DeMarra Sugar; Powdered Sugar; Castor Sugar; Sanding Sugar; Molasses; Honey; Maple Syrup; Corn Syrup;.

Vinegars: Apple Cider Vinegar; Distilled Vinegar; Apple Cider Vinegar; White Wine Vinegar; Red Wine Vinegar; Balsamic Vinegar; Tarragon Vinegar; Malt Vinegar; Rice Vinegar; Fruit Vinegars.

Citrus Products: Lemon Juice; Lemon Powder; Orange Powder; Orange Juice.

Tomato Products: Canned Whole, Crushed or Diced; Cherry Tomatoes; Tomato Sauce; Tomato Paste.

Condiments: Ketchup; Mustards (Yellow Mustard; Brown Mustard; Stone Ground Mustard; Dijon Mustard); Relishes; Pickles; Prepared Sauces; BBQ Sauce; Mayonnaise; Horseradish; Worcestershire Sauce; Hot Sauce; Soy Sauce.

Pickles & Relishes: Pickles (Sliced; Spears; Mini; Bread & Butter); Chutney; Capers; Olives (Green and Black); Anchovies.

Salt and Pepper: Flaky Sea Salt; Salt; Cracked Black Pepper.

Oils: Vegetable; Olive Oil; Canola; Rice

If you are a baker or a budding chef, I will update this list for those that require a more extensive pantry list of essentials. These will be posted in the Blog under “Tips & Techniques”. And in my product listings, i explain why a certain herb or spice or ingredient is important to the dish.

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