Ingredients:
4 cups whole wheat flour
5 cups unbleached white flour
1-1/2 Tbs salt
4 Tbs baking powder
2 cups vegetable shortening

Preparation:

1. Combine whole wheat flour, white flour, salt and baking powder. Put 2 cups of the flour mixture in a food processor together with shortening. Process until the mixture is the texture of coarse cornmeal.
2. Add remaining flour mixture and stir well. Store in refrigerator for up to one month. Can be used as a substitute whenever biscuit mix is called for in a recipe.

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Ingredients:
10 cups all-purpose flour
1 Tbsp salt
1/3 cup (5 Tbs) baking powder
2 cups vegetable shortening

Preparation:

1. Combine flour, salt and baking powder. Put 2 cups of the flour mixture in a food processor together with shortening. Process until mixture is very fine.
2. Add remaining flour mixture and stir well. Store in refrigerator for up to one month. Can be used as a substitute whenever biscuit mix is called for in a recipe.

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Ingredients:
10 cups flour
6 cups sugar
1 1/3 Tbsp. salt
5 1/2 Tbs. double acting baking powder
1 cup vegetable shortening

Preparation:

1. Combine flour, sugar, salt and baking powder. Put 2 cups of the flour mixture in a food processor together with shortening. Process until mixture is very fine.
2. Add remaining flour mixture and stir well. Divide into four equal portions (1 portion = about 4 cups). Store in covered jar in cool dry place. Store in the refrigerator for up to a month, or in the freezer for up to 3 months.



Each portion of cake mix (about 4 cups) will make two 8″ cakes or one 13×9″ cake.



To make a cake:

YELLOW CAKE:
4 cups cake mix
3 eggs
2 tsp. vanilla
1/4 cup butter, softened
1 cup milk

1. Place mix into a 2 quart bowl. Make a well in center of mix. Add eggs, vanilla, butter and milk to the mixture. Beat mixture 1 minute with electric mixer at low speed. Scrape sides and bottom of bowl to be sure all ingredients are mixed. Beat 2 minutes longer until batter is smooth and free of lumps.
2. Pour into pans and bake in a 350 degree F. oven for 30 – 40 minutes. Cake is done when it springs back up when pressed lightly in center.

Variations:

WHITE CAKE: Instead of whole eggs use 4 medium egg whites.

SPICE CAKE: Add to the mix for cake: 1 tsp. ground cinnamon, 1/2 teaspoon allspice, and 1/4 teaspoon cloves.

ORANGE CAKE: Add 1 teaspoon orange zest to mix and use 1/2 teaspoon lemon extract instead of vanilla.

CHOCOLATE CAKE: Add 2 extra tablespoons of milk, 2 squares of melted chocolate and 3 Tbsp. cocoa powder and blend into mixture.

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Ingredients:
225 g (8 oz) unsweetened chocolate, chopped
1 teaspoon ground cinnamon
1 1/2 cup powdered sugar
1 cup cocoa powder
1 1/2 cup powdered milk

Preparation:

1. In a large bowl combine all ingredients together; mix very well to combine. Place into clean glass jars; seal tightly. Store in a cool place.

 

2. To use: add 1 cup of water per 1/2 cup of hot chocolate mix. Simmer uncovered over low heat (do not let boil) for four seven minutes, stirring constantly.

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1. Mix all ingredients. Blend until mixture resembles fine crumbs.

 

2. Use as a substitution for Bisquick mix. Store in a dry cool place.

Yield: 2 cups

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