An experiment in packaged food

I've been trying to stay away from packaged food products and mostly cook from scratch. But sometimes packaged stuff can work and be convenient when you're really tired. A week or so ago someone here or in the Lounge asked about favorite pancake mixes. Even though I haven't made pancakes in decades, I advocated for Alton Brown's Pancake mix recipe on the theory if I ever got into making pancakes, I'd rather make my own mix.

This week, the local grocery chain had Bisquick Shake and Pour Pancake Mix on sale. I used to use a lot of Bisquick, but the last box I had went bad (fats in the mix went rancid) since I simply got out of the habit of using it. So the idea of having Bisquick in small enough containers for the two of us to use up in one go was interesting. And one of the reviewers said the shelf life was pretty much unlimited. I put it on the shopping list and hubby brought home two bottles of the stuff.

I still haven't made pancakes, but last night I was making dinner and ran out of steam when it came to making the peach cobbler I had planned. Hubby was sweet enough to cut up the peaches, but I was too tired to try to talk him through making the dough to go on top. Inspiration - I had him shake up the Bisquick. One bottle of pancake mix poured over the peaches (four peaches unpeeled, cut in chunks into an 8x8" pan, with 1/4 cup brown sugar, cinnamon and nutmeg) with some cinnamon sugar shaken over the top. Baked it at 350 for 30 minutes.

A near perfect peach cobbler with minimal effort! Changes I might make next time - spray the pan with Pam before putting the peaches and mix in, though it really did not stick too badly, considering. Add some vanilla extract to the batter along with the recommended amount of water.

The Shake and Pour is still on sale - hubby will get more of it next shopping trip.

just because it was so convenient for drop biscuits, pancakes, and other quickie breads. The flavor wasn't bad, either.

Unfortunately, half the box would invariably go bad because I lived alone, so I stopped using it even before I had to eliminate wheat from my diet.

There is absolutely no shame in using some shortcuts. There's only shame in being one of those freaks who pride themselves on not knowing how to cook.

I'm not sure if the Shake & Pour pancake mix is the same as regular Bisquick but the small containers are a convenient size for a small family (there are only two of us).

I was very happy with the cobbler - it may not have been as sweet as some I've made but it was very good. And for convenience, it can't be beat. If I were going to use Bisquick more often, I'd get the regular box, as much to reduce cost as to reduce the packaging. But I expect I will use this product a few times a year and being able to store it in smaller amounts makes it practical to keep on hand.

Economy is keeping a small but expensive shelf stable product on hand for use a few times a year.

False economy is keeping a cheaper version of the product around for use a few times a year and having half of it go rancid.

We try to keep packaging brought into the house to a minimum.

We used to do bulk buying, but with just two of us, too much got stale before we used it. Now while I keep the pantry and freezer stocked, I try to only get what we can use in a reasonable amount of time.

I never thought of using it for a cobbler top. Thankie for the suggestion.

Especially their "impossible" pies. http://www.bettycrocker.com/recipes/product-recipes/bisquick-recipes/impossibly-easy-pie-recipes

One of my old housemates made one once. I forget what kind it was, it's been so long. But, I remember that it was actually pretty good. I should really think about keeping some on hand, although I may just look up a homemade version. I'm a big fan of white whole wheat flour, and I'd rather have something with the benefits of whole wheat.

I see that Bisquick now has a gluten-free version...

Will have to try it and see how it works

I bet it would be popular and maybe revive interest in their product.

I mostly make whole wheat variations of stuff but for a dessert, I tend to use all purpose flour so it is more tender.

It looks and bakes like "regular" all-purpose flour, except that it has all the fiber and nutrient of whole wheat flour. King Arthur Flour, Eagle Mills, Bob's Red Mill and Kroger all put out a white whole wheat flour.

The local food coop, which is the best source for alternative flours, used to carry it but the last two times I've been in they haven't had it. Apparently, even the local organic, health food people are doing less baking. Maybe because the coop has added a really good bakery and they can buy good bread there without the hassle of making themselves.

...on a rack over the stew. They were like angel clouds...LOL. I used to love them. Now I'd rather have them in the stew, like you do.

One of our favorite family desserts is blackberry dumplings made with stewed sweetened berries, and bisquick dumplings dropped in.

Mmmmmm.

A few days ago, I read a comparison of pancakes from scratch vs. pancakes from a mix. I think they used Aunt Jemima brand for the mix. Then they did a taste test with several people. They pretty much all couldn't tell the difference between the two. I guess it all depends on what is in the mix. There are some things I refuse to use a mix for, like cookies and frosting (except for the pecan-coconut stuff you put on German Chocolate cake). However, I'm not adverse to using boxed cake and brownie mixes. My favorite rum cake calls for a boxed cake mix, so...

BTW, you can freeze Bisquick and flour and the like. Probably not a bad idea if you buy whole wheat flour, and don't use it quickly. And, it's pretty much true for any whole grains, like brown rice and bran products. Any grains with higher fat content go rancid quicker. I think three months or so is the limit for some items, but rice can be frozen for longer periods.

But I seldom make anything that I would use Bisquick or even self rising flour for. I bake bread once or twice a week (got a batch on first rise right now) but I don't do much baking of other stuff.

I did not realize that the fats went rancid or even that the leavenings would go bad. I had Bisquick that was years old and the nasty flavor of rancid fat is now what I associate with Bisquick.

Most of the grain products I use are used up pretty quickly with my bread making and having brown rice once or twice a week. I used to freeze m flours when I was not baking bread so often. Now, it would interfere with the yeast to have the cold flour in the mix!

prepare them when I am too ill to fix "real" food - like if I am home with the flu - or if I am cold and tired and really hungry and running short of time.

is essentially flour, shortening, and leavening. Mr. Retrograde is a Southerner who likes biscuits for breakfast, so he makes up the dry ingredients for the biscuits, including cutting the shortening into the flour, and keeps them in a sealed container in the fridge. That way he can make fresh biscuits in small batches in the morning just by adding liquid.

What a great idea - very creative.

:hi: