5 lb. bag flour (20 Cups)
4 C. nonfat dry milk powder or buttermilk powder
3/4 C. baking powder
2 Tbsp. salt
1 Tbsp. cream of tartar
5 C. vegetable shortening
In a large bowl, sift together the dry ingredients. With Pastry blender (or your hands) cut in shortening until mixture resembles cornmeal in texture. Store in airtight container.
~Use 1/2 whole wheat flour, if desired.
~Cut recipe in 1/2 for smaller households.
Biscuits
3 C. All-purpose quick mix
3/4 C. milk or water
Stir together until blended. Drop dough by spoonfuls onto baking sheet. Bake in 450 degree oven for 10-12 minutes or until golden brown.
~Add 1/3 C. shredded cheese and chopped herbs to dough for a cheesy herb biscuit
Gingerbread Mix
8 C. flour
2 C. sugar
1/4 C. baking powder
1 Tbsp. salt
1 tsp. baking soda
1 tsp. cloves
1 Tbsp. ginger
1 Tbsp. cinnamon
2 C. shortening (I use all natural palm oil)
In a large bowl mix together dry ingredients (I like a whisk for this job). Using a pastry blender, cut in the shortening until mixture resembles cornmeal. Store in an airtight container.
~This mix makes a great gift packaged in a cellophane bag.
~To use this for gingerbread house: use the Easy Ginger Cookie recipe below adding 1 C. flour (you will have to use a mixer or your hands to get it mixed). Roll 1/8"-1/4" thick and cut as desired. Bake about 7 minutes, until edges are browned. Cool on wire racks overnight. This makes a very durable gingerbread house!
8 C. flour
2 C. sugar
1/4 C. baking powder
1 Tbsp. salt
1 tsp. baking soda
1 tsp. cloves
1 Tbsp. ginger
1 Tbsp. cinnamon
2 C. shortening (I use all natural palm oil)
In a large bowl mix together dry ingredients (I like a whisk for this job). Using a pastry blender, cut in the shortening until mixture resembles cornmeal. Store in an airtight container.
~This mix makes a great gift packaged in a cellophane bag.
~To use this for gingerbread house: use the Easy Ginger Cookie recipe below adding 1 C. flour (you will have to use a mixer or your hands to get it mixed). Roll 1/8"-1/4" thick and cut as desired. Bake about 7 minutes, until edges are browned. Cool on wire racks overnight. This makes a very durable gingerbread house!
Perfect Pancake Mix
6 C. Unbleached flour
2 C. Whole wheat pastry flour
2 C. Nonfat dry milk powder (or buttermilk powder)
1/2 C. sugar
3 Tbsp. baking powder
1 1/2 Tbsp. baking soda
2 tsp. salt
In a large bowl, whisk all ingredients together. Store in large airtight container.
-You can use all unbleached flour or combination of flours to get to 8 C. (I found it is best not to go over about 1/2 whole wheat flour with this recipe).
Pancakes:
2 C. perfect pancake mix
1 1/2 C. water (or to desired consistency)
1 egg
2 Tbsp. oil
In a medium bowl, combine egg, oil and water. Whisk in pancake mix. Let stand 2 minutes. Add additional water, if desired. Cook on preheated griddle or pan.
6 C. Unbleached flour
2 C. Whole wheat pastry flour
2 C. Nonfat dry milk powder (or buttermilk powder)
1/2 C. sugar
3 Tbsp. baking powder
1 1/2 Tbsp. baking soda
2 tsp. salt
In a large bowl, whisk all ingredients together. Store in large airtight container.
-You can use all unbleached flour or combination of flours to get to 8 C. (I found it is best not to go over about 1/2 whole wheat flour with this recipe).
Pancakes:
2 C. perfect pancake mix
1 1/2 C. water (or to desired consistency)
1 egg
2 Tbsp. oil
In a medium bowl, combine egg, oil and water. Whisk in pancake mix. Let stand 2 minutes. Add additional water, if desired. Cook on preheated griddle or pan.
Corn Bread Mix
4 C. unbleached flour
4 C. yellow cornmeal
2 C. nonfat dry milk (or buttermilk powder or milk powder substitute)
1 C. sugar
1/2 C. baking powder
1 Tbsp. baking soda
2 tsp. salt
Combine all ingredients in a bowl and stir with wire whisk. Store in airtight container.
4 C. unbleached flour
4 C. yellow cornmeal
2 C. nonfat dry milk (or buttermilk powder or milk powder substitute)
1 C. sugar
1/2 C. baking powder
1 Tbsp. baking soda
2 tsp. salt
Combine all ingredients in a bowl and stir with wire whisk. Store in airtight container.
To make:
1 egg, beaten
1/2 C. water
2 Tbsp. oil
1 1/4 C. cornbread mix
Preheat oven to 425 degrees. Mix egg, water and oil. Add cornbread mix and stir to combine. Place batter in greased 8" x 8" pan and bake for 12-15 minutes, until golden brown.
1 egg, beaten
1/2 C. water
2 Tbsp. oil
1 1/4 C. cornbread mix
Preheat oven to 425 degrees. Mix egg, water and oil. Add cornbread mix and stir to combine. Place batter in greased 8" x 8" pan and bake for 12-15 minutes, until golden brown.
Brownie Mix
8 Cups of sugar
6 Cups of unbleached flour
2 Cups of cocoa powder
1 1/2 Tbsp. baking powder
1 Tbsp. salt
Mix together and store in airtight container.
To Make:
2 1/4 C. brownie mix
2 eggs, beaten
1/3 C. canola oil (or melted butter or margarine)
2 tsp. vanilla extract
1/2 C. chopped nuts or chocolate chips (optional)
Preheat oven to 350 degrees. Grease an 8 inch square pan. Combine ingredients and mix until smooth. Bake for 30-35 minutes until center is set. Cool, cut, serve.
*try adding mint chips for choco-mint brownies.
*top warm brownies with mini-marshmallows, choco chips and some chopped graham cracker pieces for s'more topped brownies
8 Cups of sugar
6 Cups of unbleached flour
2 Cups of cocoa powder
1 1/2 Tbsp. baking powder
1 Tbsp. salt
Mix together and store in airtight container.
To Make:
2 1/4 C. brownie mix
2 eggs, beaten
1/3 C. canola oil (or melted butter or margarine)
2 tsp. vanilla extract
1/2 C. chopped nuts or chocolate chips (optional)
Preheat oven to 350 degrees. Grease an 8 inch square pan. Combine ingredients and mix until smooth. Bake for 30-35 minutes until center is set. Cool, cut, serve.
*try adding mint chips for choco-mint brownies.
*top warm brownies with mini-marshmallows, choco chips and some chopped graham cracker pieces for s'more topped brownies
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