10 cups flour
1/3 cup baking powder
1 tablespoon salt
2 cups shortening
Sift dry ingredients together in a large bowl. With two knives, a pastry blender, or your food processor, add the shortening in spoonfuls and cut it in until the mixture is the texture of coarse cornmeal. If you are using a food processor, start and stop it often during processing and watch closely.
Keep mix stored in a labled, tightly closed container. It will keep on the pantry shelf for 1 to 6 months in dry weather. In very hot and humid weather, it's a good idea to keep the mix in the refrigerator.
Healthy Whole Wheat Baking Mix
This basic mix can be used like the Biscuit Baking Mix, for creating muffins, pancakes, breads and buns. It is rich and tasty and you can add honey and nuts to some of the recipes for extra flavor.
4 1/2 cups whole wheat flour
1 cup instant nonfat dry milk
3 tablespoons baking powder
2 tablespoons sugar
1 teaspoon salt
3/4 cup vegetable shortening or oil
Mix the dry ingredients in a large bowl and cut in the shortening with a pastry blender or two knives, or in the food processor. If you are using oil, mix with a fork until the oil disappears and the mixture has a coarse texture.
Store in a tightly closed container. Mixture will keep on the pantry shelf in dry weather for 2 months. Keep refrigerator in the summer.
Cornmeal Baking Mix
4 cups flour
4 cups cornmeal
2 cups instant nonfat dry milk
3/4 cup sugar
1/4 cup baking powder
1 teaspoon salt
1 cup shortening
Combine dry ingredients and cut shortening in with a pastry blender or two knives, or mix in food processor.
Store in a tightly covered container in the pantry. Mixture will keep for 1 to 6 months on the pantry shelf in dry weather. In hot and humid weather, store in the refrigerator.
Renee Zamora