HOMEMADE BISQUICK:

INGREDIENTS (29 CUPS):

5 lbs. all-purpose flour
2 1/2 c. dry milk solids
3/4 c. double acting baking powder
3 tbsp. salt
1 tbsp. cream of tartar
1/2 c. sugar
2 lbs. vegetable shortening -OR-
1 pound plus 2 1/3 cups lard or salad oil.

SMALL BATCH (13 CUPS):

9 c. all-purpose flour
1 c. dry milk
1/3 c. double acting baking powder
1 tbsp. salt
1 tsp. cream of tartar
1/4 c. sugar
2 c. vegetable shortening -OR-
1 3/4 c. lard or salad oil

Stir baking powder, salt, cream of tartar, dry milk solids and sugar into unsifted flour. Then sift all together; cut shortening into above until mix looks like cornmeal. Place in two regular canisters or in one giant canister. Store at room temperature. (If lard is substituted, the mix must be refrigerated.)

All the following recipes use the above mix.

BISCUITS:

3 c. milk
3/4 c. water

Blend; knead 10 strokes. Bake at 450°F for 10 minutes. Makes 1 dozen.

PANCAKES:

3 c. milk
1 egg
1 1/2 c. water

Just blend ingredients. Makes 18 medium size.

MUFFINS:

3 c. mix
2 tbsp. sugar
1 egg
1 c. water

Mix water and egg. Blend with dry ingredients. Bake at 450°F for 25 minutes. Makes 1 dozen.

WAFFLES:

3 c. mix
1 egg
1/2 c. water

Blend well. Makes 6 waffles.

GINGERBREAD:

2 c. mix
1/4 c. sugar
1 egg
1/2 c. water
1/2 c. molasses
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves

Beat egg, water and molasses together. Blend dry ingredients. Gradually blend dry and liquid ingredients together. Makes 1 (8x8x2-inch) pan. Bake at 350°F for 40 minutes.

DROP COOKIES:

3 c. mix
1 c. sugar
1 egg
1/3 c. water
1 tsp. vanilla
1/2 c. nuts or chocolate bits

Blend and drop on cookie sheet. Bake at 375°F for 10 to 12 minutes. Makes 4 dozen.

COFFEE CAKE:

3 c. mix
1/2 c. sugar
1 egg
2/3 c. water

TOPPING:

1/2 c. brown sugar
3 tbsp. butter
1/2 tsp. cinnamon
Nuts or raisins

Blend cake ingredients. Cover with topping. Bake at 400°F for 25 minutes.

YELLOW OR CHOCOLATE CAKE:

3 c. mix
1 1/2 c. sugar
2 eggs
1 c. water
1 tsp. vanilla
1/2 c. cocoa for chocolate cake

Blend sugar and mix. Beat eggs and water for 2 minutes. Add rest and beat. Makes 2 (8-inch) cakes. Bake at 325°F for 25 minutes.

MOLASSES SNAPS:

4 c. mix
1/2 c. sugar
1 beaten egg
1 tsp. cinnamon
3/4 tsp. ginger
3/4 tsp. cloves
1/2 tsp. baking soda
1 c. molasses

Combine egg and molasses. Add dry ingredients. Chill. Roll in balls. Bake at 375°F for 10 to 12 minutes. Makes 4 dozen.

ORANGE RAISIN CAKE:

3 c. mix
1 c. sugar
2 eggs, beaten
1 c. orange juice & water, combined
Grated rind of 1 orange
2/3 c. raisins, chopped

Stir sugar with mix. Combine liquid and eggs; add to mix. Beat 2 to 3 minutes. Stir in orange rind and raisins. Bake at 375°F for 30 minutes. Makes 2 (8-inch) layer pans. Grease and flour pans.

PIZZA CRUST:

2 1/2 c. mix
3/4 c. water
1 pkg. dry yeast

Dissolve yeast in water. Add mix. Stir to combine. Knead slightly. Makes 2 (11x15-inch) crusts. Bake at 425°F.