Title: All-Purpose Baking Mix
Categories: Mix *
Yield: 1 Batch

5	lb	Flour
2 1/2	c	Dry milk solids
3/4	c	Double acting baking powder
3	tb	Salt
1/2	c	Sugar
2	lb	Vegetable shortening
2	tb	Cream of tartar

Stir baking powder, salt, cream of tartar, dry milk solids and sugar into unsifted flour. Sift together. Cut in shortening until it looks like cornmeal. Store at room temperature in a covered container. Biscuits (12/ 450øF/10 minutes): 3 c mix, 3/4 c water; blend; knead 10 strokes

Pancakes (18 med.): 3 c mix, 1 egg, 1 1/2 c water; blend

Muffins (12/450øF/25 minutes): 3 c mix, 2 tb sugar, 1 egg, 1 c water; mix water and egg; blend with dry ingredients

Waffles (6): 3 c mix, 1 egg, 1 1/2 c water; blend well

Gingerbread (8" square/350øF/40 minutes): 2 c mix, 1/2 c sugar, 1 egg, 1/2 c water, 1/2 c molasses, 1/2 ts cinnamon, 1/2 ts ginger, 1/2 ts cloves; beat egg, water, and molasses. Blend dry ingredients. Gradually blend dry and liquid ingredients

Drop Cookies (4 dozen/375øF/10-12 minutes): 3 c mix, 1 c sugar, 1 egg, 1/3 c water, 1 ts vanilla, 1/2 c nuts or chocolate chips; Blend and drop onto cookie sheet

Coffee Cake (400øF/25 minutes): 3 c mix, 1/2 c sugar, 1 egg, 2/3 c water, top with 1/2 c brown sugar, 3 tb butter, 1/2 ts cinnamon, chopped nuts; blend and cover with topping

Oatmeal Cookies (4 dozen/350øF/10-12 minutes): 3 c mix, 1 c sugar, 1 egg, 1/2 c water, 1 tb cinnamon, 1 c quick oats, 1/2 c nuts and raisins; blend and drop onto cookie sheet

Yellow or Chocolate Cake (two 8" square pans/325øF/25 minutes): 3 c mix, 1 1/2 c sugar, 2 eggs, 1 c water, 1 ts vanilla, 1/2 c cocoa powder for chocolate cake; blend sugar into mix; beat egg and water; add 1/2 to mix. beat for 2 minutes; add remaining ingredients and beat

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