I am trying not to buy any cake mixes. What I would like is a recipe for homemade mixes that I can pre-make then just add the eggs etc... I would like a basic white, yellow, and chocolate mix. I will store them in Zip lock bags. The reason I want to make my own is that all of the mixes I see in the stores use hydrogenated oil and bleached flour which I am eliminating from our diet.

The simpler the better on the recipes, I just don't have much time to beat for 10 minutes etc...!!!!!! Thanks you all so much!

-- Melissa in SE Ohio (me@home.net), April 19, 2002

Answers

On the menu for April 19, 2002

Cake Mix

Recipe By : http://www.cdkitchen.com Serving Size : 1 Preparation Time :0:00 Categories : Back to the Basics: Mixes

2 C Flour 1 1/2 C Sugar 3 1/2 Ts Baking powder 1 Ts Salt 1/2 C Butter Dash nutmeg

Combine flour and sugar, sift twice. Sift again and add baking powder and salt. Cut in butter add or omit nutmeg. store in covered container in Refrigerator up to 1 month. or freeze up to one 1yr.

To use mix: Combine 3 eggs, 1 1/2 ts vanilla and 1 c milk beat well and add all of the mix. Beat 4 min. medium speed. Divide into 2 greased 9' layer pans. Bake at 350F for 30-35 min.

-- Nan (davidl41@ipa.net), April 19, 2002.

I haven't ever tried the recipe above, but it sounded good to me. I don't know about that Tablespoon of salt though. They may have typed it in wrong. I would only add a tsp at the most. Shew that is a lot of salt. The nutmeg is optional too. If you wanted chocolate cake I would melt in some chips or add cocoa to the flour and then some extra sugar. Hope this works for you. Sounded easy enough! THis with a buttercream frosting sounds good. Or maybe a good cream cheese frosting! Oh....this is making me hungry and I just went back on a diet! LOL!

-- Nan (davidl41@ipa.net), April 19, 2002.

Thank you Nan, I appreciate the recipe...

-- Melissa in SE Ohio (me@home.net), April 19, 2002.

Mellisa, I noticed in other postings you were eliminating hydrogenated oil and bleached flour. I have been meaning to ask if you would share the reason why. I know I need to cook healthier and have been courious about this aspect.

-- Karen (mountains_mama@hotmail.com), April 19, 2002.

Hydrogenated oil is also known as trans-fats and they are full of saturated fats and are very hard on your arteries! I will try to find some more info to post later.

Bleached flour has been chemically treated to make it sit on the shelf for up to 10 years!!! It is basically lifeless!!!! When I have some more time I will post some info I have read. Also white flour has very little fiber and is thought to be one of the leading contributors toward diabetes in this country. Wheat flour to us, now just tastes so much better. I can actually smell and taste the difference now if I eat something with bleached flour. Wheat flour actually tastes like something!!!!

-- Melissa in SE Ohio (me@home.net), April 20, 2002.

HERE IS SOME BASIC INFORMATION:

Hydrogenated Oil what is it?

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what is it? Hydrogenation is the process of forcing hydrogen atoms into the holes of unsaturated fatty acids. This is done with hydrogen gas under pressure with a metal catalyst at a temperature of 248-410 degrees F (120-210 C). Unfortunately this process produces trans fatty acids, which our body does not like very much.

what does it do? Hydrogenation makes liquid fats solidify so we can easily spread them on anything we would like. It also extends the shelf life of food products.

where is it commonly found? Almost everywhere you look! It is basically margarine and in it's "pure form" shortening (ie: Crisco), but you can find it in breads, frozen meals, donuts, cakes, cookies, crackers, muffins, potato chips, soups, sauces, french fries, ....

what known dangers are there? Through hydrogenation, unsaturated fats become saturated fats, thus have the same capacity to do harm as saturated fats. This process produces trans fatty acids which raises LDL cholesterol levels, the bad cholesterol, while lowering the HDL levels, the good cholesterol in your body. This, of course, increases the risk of coronary heart disease.

is it necessary? No, there are liquid forms of margarine that are healthier if you are craving that margarine taste. Also, more and more food companies are using non-hydrogenated vegetable oils, so look at the ingredient lists carefully. Do not be fooled by "partially hydrogenated oils" because even though they are half as bad, they are still bad.

a few websites Walton Feed: The Essential Fatty Acids Hydrogenation and Margarine

Soft fats healthier than ones that harden at room temperature: Diana Davis, WSB-TV Atlanta health reporter

Cyberparent: Hydrogenated Fats: The Trojan Horse of the Food Industry

The Seattle Times: Latest food villain: hydrogenated oil

CSPI Press Release: Trans Fat Spells Double Trouble for Arteries. What the Food Labels Don't Tell You

-- Melissa in SE Ohio (me@home.net), April 20, 2002.

THIS IS FROM OPRAH.COM

The main difference between flours is that unbleached flour is healthier for you than bleached! Bleached flour contains chemicals that really change the whole goodness of flour. Unbleached flour retains its natural healthy goodness. When making bread, I always use unbleached flour, along with some whole wheat to make it even healthier.

Cakes, on the other hand, use a lighter flour, which normally is bleached. There are excellent natural pastry flours that give good results. Once you use only whole natural products, it will change your life. Whether baking or eating out, you will want only natural ingredients, and organics are even better for you.

Here's to great foods that are great for you—naturally and organically!

-- Melissa in SE Ohio (me@home.net), April 20, 2002.

OK, one more thing then I have to go!!! The bleaching process uses chlorine or peroxide, which is evaporated off the flour...

Yard sale today!!!

-- Melissa in SE Ohio (me@home.net), April 20, 2002.

Thanks, Melissa! I never knew that. Sure does make you think! By the way, best of luck on the yard sale!!!!!

-- Karen (mountains_mama@hotmail.com), April 21, 2002.

hydrogenated oils are also found in peanut butter. check the ingredients list to see if the peanut butter you buy has it. you can buy natural peanut butter. i've never had it but my sister tried it, and now she's addicted to it. i have no idea how much it costs. the reason oils in peanut butter are hydrogenated is to the oil doesn't separate from the...butter...i guess you'd call it. if you ask me, it doesn't do that great of a job after a while. my sis said that natural peanut butter you have to remix every time to keep it together, but it's worth it and not that much of a pain.

hydrogenated oils are also suspected of contributing to breast cancer.

-- C (punk_chicadee@yahoo.com), April 24, 2002.

I do buy natural peanut butter. It is so good! It stays very soft and you just have to mix it aroud with the knife a little. I buy it at Kroger's and it is about $1.99 to $2.39 for a small jar (I think 18 ounces) I have quit buying anything that has hydrogenated oil in it, and I tell you it is in so many things, I could not believe it!!!

-- Melissa in SE Ohio (me@home.net), April 24, 2002.