Cinnamon Oatmeal Pancake Mix
(Makes about 8 cups – 24 servings)
Combine 2 cups of the mix, 2 eggs, 1/3 cup canola oil and 1 cup water.
In a large mixing bowl, beat the eggs. Beat in the vegetable oil. Next, mix in the mix alternately with the water. Scoop in heaping Tablespoon amounts per pancake onto a lightly greased skillet set at medium-high heat. Cook until the tops show broken bubbles (2 to 3 minutes). Turn and cook about 2 to 3 minutes more, until golden brown. Makes 12 5-inch pancakes.
2 cups powdered sugar
1 cup cocoa (Dutch-process preferred)
2 1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
1 pinch cayenne pepper (this brings out the chocolate flavor)
Sometimes I even add in mini marshmallows
Combine all ingredients in a mixing bowl and mix thoroughly. Store in an airtight container.
To make cocoa, fill a mug half full with the mixture and pour in hot water or warm milk. Stir until well mixed.
17 cups unbleached all-purpose flour
8 tablespoon baking powder
2 tablespoon salt
4 teaspoon cream of tartar
2 teaspoon baking soda
3 cups instant non-fat dry milk powder
4 1/2 cups shortening
In a very large bowl, stir together all dry ingredients. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Store in an airtight container in a cool dry place. Makes 26 cups. Mix will keep for two to three months. To make biscuits: combine 3 cups mix and 2/3 cup milk.
We grow a lot of beans in the garden, and though we also freeze a lot, we also save them dried for baking beans and bean soup mixes. Bean soup is a favorite and is often on the menu during the winter. It’s healthy and hearty and easy to make, especially if you have a mix all set for the pot.
|0 Bean Soup Mix|
|Mug mats and sachets|