Recipe - Baking Mix

8 cup Allpurpose flour; (or 4
cups each allpurpose flour
and whole wheat flour)
2 tablespoon Baking powder
1 tablespoon Salt
2 teaspoon Cream of tartar
1 teaspoon Baking soda
2 cup Dry nonfat milk
2 cup Shortening

Mix all dry ingredients together in large bowl (if you have a large mixer
it is ideal to use for blending this mix but it can also be done quite
adequately using a pastry blender to cut in shortening). Add shortening
about a half cup at a time mixing well after each addition. Mixture will be
mealy when mixed adequately. Put in airtight container and store either in
refrigerator or at room temperature. Use within about 3 months.

YIELD: about 12 cups of mix

For Biscuits: Mix 2 cups of Baking Mix with One half cup water. Bake at 450F for
810 minutes.

For Muffins: Mix 2 cups of Baking Mix with 2 Tbsp sugar, 1 beaten egg and
2/3 cup milk. Bake at 400F for 15 minutes.

For Pancakes: Mix 2 cups of baking mix with 1 beaten egg and 1 1/3 cup
milk.

For Waffles: Mix 2 cups of Baking Mix with 1 beaten egg, 2 Tbsp oil, and 1
1/3 cup milk.

NOTES : You can use this mix to make biscuits, dumplings, muffins, coffee
cake, pancakes and waffles. It can also be used as an ingredient in
casseroles and desserts.

Recipe by: The Cook's Book of Uncommon Recipes

Posted to EATL Digest by Walt Gray waltgray@MNSINC.COM on Dec 28, 1997