So...I mentioned some recipes that my family uses, and I thought that I'd post them so that others can use them. The first is the mega-mix, which can be used for everything from pancakes to cookies to cakes.
One large batch (roughly 29 cups)
5 pounds of flour (whole-wheat, oat, or all-purpose)
2 1/2 cups dry milk (powdered milk flakes)
3/4 cup double-acting baking powder
3 Tablespoons salt
2 Tablespoons cream of tartar
1/2 cup of sugar
2 pounds vegetable shortening (4 2/3 cups) - also known as Crisco
1-Sift dry ingredients together*
2-Cut in shortening so that mix looks like cornmeal
3-Store in refrigerator if using whole-wheat or oat flour. Room temperature storage is ok if using all-purpose white flour.
4-Use the master mix in your favorite recipes that call for a baking mix, or try one of the following recipes:
Biscuits: 3 cups mix, 3/4 cup water, blend and knead for a few strokes. Pat out and cut. Bake at 450 degrees for 10 minutes (makes 1 dozen).
Pancakes/Waffles: 3 cups mix, 1 egg, 1 1/2 cups water. Blend. (makes 18 pancakes or 6 waffles - depending on amount of batter used).
Muffins: 3 cups mix, 2 Tablespoons sugar, 1 egg, 1 cup water. Mix water and egg, then add to dry ingredients, mix and bake at 400 degrees for 15-25 minutes (depending on the size of the muffins). Makes 1 dozen medium-sized muffins. Try substituting juices for the water. You can also add nuts or raisins. Experimentation is definitely encouraged with these muffins!!
Gingerbread: 2 cups mix, 1/4 cup sugar, 1 egg, 1/2 cup water, 1/2 cup molasses, 1/2 teaspoon each of cinnamon, ginger, and cloves. Beat egg, water, and molasses, then mix with dry ingredients. Pour into greased (or sprayed) 8"x8" pan. Bake at 350 degrees for 40 minutes.
Drop cookies: 3 cups mix, 1 cup sugar, 1 egg, 1/3 cup water, 1 teaspoon vanilla, 1/2 cup nuts and/or chocolate chips, mix. Bake at 375 degrees for 10-12 minutes (makes approximately 4 dozen).
Coffee cake: 3 cups mi1/2 cup sugar, 1 egg, 2/3 cup water, blend. Pour into greased 9" round pan and cover with topping of 1/2 cup brown sugar, 3 Tablespoons melted butter, 1/2 teaspoon cinnamon (1/2 cup nuts and/or raisins are optional). Bake at 400 degrees for 25 minutes.
Yellow or Chocolate cake: 3 cups mix, 1 1/2 cups sugar, 3 eggs, 1 cup water, 1 teaspoon vanilla (plus 1/2 cup cocoa for chocolate cake). Blend sugar into mix. Beat eggs and water and add half of mix. Beat for 2 minutes and then add rest of mix and beat again for 2 minutes. (for chocolate cake, mix cocoa with dry ingredients). Bake at 325 degrees for 25 minutes (2-8" layers).
Cornbread: 1 1/4 cups mix, 3/4 cups yellow cornmeal, 1 egg, 1 Tablespoon sugar, 1/2 cup water. Mix and pour into greased 8"x8" pan or cornstick pan. Bake at 450 degrees for 25 minutes.
Shortcake: 2 cups mix, 1/2 cups water, 1/4 cup melted butter, 2 Tablespoon sugar. Mix and knead a few strokes. Roll 1/2" thick, cut into 3-3" cakes or bake in 8"x8" greased (or sprayed) pan. Bake at 450 degrees for 10 minutes.
* to sift dry ingredients, I use 2 sifters - a large one and a small one to sift all things together before cutting in the shortening. The smaller one is handy in actually breaking down the milk solids into smaller, powdery bits similar to the flour, etc.