8 1/2 c. flour
1 tbsp. salt
1 tsp. baking soda
2 1/4 c. shortening or butter
1 tbsp. baking powder
2 tsp. cream of tartar
1 1/2 c. instant dry milk

In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Store in airtight container and label in a cool, dry place. Use within 10 to 12 weeks. Makes about 13 cups.

VARIATION:

Use 4 1/4 cups all-purpose flour and 4 1/4 cups whole wheat flour instead of 8 1/2 cups white flour. Increase baking powder to 2 tablespoons.

MUFFINS:

3 c. baking mix
1 c. water
1/4 c. sugar
1 egg

Mix together all ingredients, spoon into greased muffin cups and bake at 425 degrees for 20 minutes. Makes 12 large muffins.

PANCAKES:

2 1/4 c. baking mix
1 egg
1 tbsp. sugar
1 1/2 c. water

Mix all ingredients together. Bake on lightly greased griddle on both sides. Makes 10-12 (4 inch) pancakes.

DOUGHNUTS:

2 c. baking mix
1/4 tsp. cinnamon
1 tsp. vanilla
1/3 c. water
1/4 c. sugar
1/4 tsp. nutmeg
1 egg, well beaten
Oil

Combine dry ingredients. Mix vanilla, egg and water. Add to dry ingredients all at once. Stir to blend. Gently knead dough on lightly floured work surface. Roll to 1/2 inch thickness, cut and fry in oil heated to 375 degrees. Drain on absorbent paper, roll in powdered sugar. Makes 12 doughnuts.

COFFEECAKE:

3 c. baking mix
1 egg
1 tsp. vanilla
1/2 c. sugar
1 c. water

Combine all but topping, spread half of batter in greased 8-inch square baking pan. Sprinkle with half of topping. Spread with remaining batter and remaining topping. Bake at 375 degrees for 35-45 minutes or until done.

CRUMB TOPPING:

Combine 1/3 cup flour, 1/2 cup packed brown sugar and 2 teaspoons cinnamon. Cut in 1/4 cup butter until mixture is crumbly.