Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Dry milk solids |
| ¾ cup | Double acting baking powder |
| 3 tablespoons | Salt |
| 2 tablespoons | Cream of tartar |
| ½ cup | Sugar |
| 2 pounds | Vegetable shortening |
Sift dry ingredients together. Cut in shortening until mix looks like cornmeal. Store at room temperature in a giant canister or 2 Econo Canisters (Tupperware). Yield: 29 cups 1 DOZEN BISCUITS: 3 c. mix, ¾ c. water, blend and knead for 10 strokes. Pat out and cut. Bake at 450` for 10 min. 18 MEDIUM PANCAKES OR 6 WAFFLES: 3 c. mix, 1 egg, 1-½ c. water. Blend, and bake as usual. 1 DOZEN MUFFINS: 3 c.
mix, 2 T. sugar, 1 egg, 1 c. water. Mix water and eggs, add to dry ingredients. Bake at 450` for 45 minutes.
8X8-INCH GINGERBREAD: 2 c. mix, ¼ c. sugar, 1 egg, ½ c. water, ½ c. molasses, ½ t. each: cinnamon, ginger, and cloves. Beat egg, water, and molasses. Mix with dry ingredients. Bake at 350` for 40 minutes.
9" ROUND COFFEE CAKE: 3 c. mix, ½ c. sugar, 1 egg, ⅔ c. water: Blend, put in pan and cover with topping: ½ c. brown sugar, 3 T.
melted butter, ½ t. cinnamon. Nuts and raisins (½ cup) are optional. Bake at 400` for 25 minutes. DROP COOKIES: 3 c. mix, 1 c.
sugar, 1 egg, ⅓ c. water, 1 t vanilla, ½ c. nuts and/or chocolate chips. Bake at 375` for 10 minutes. SHORTCAKE: 2 c. mix, ½ c.
water, ¼ c. melted butter, 2 t. sugar. Mix and knead a few strokes.
Roll ½" thick; cut into 6 (3") cakes, or bake in 8x8" pan. 2 (8") LAYERS, YELLOW OR CHOCOLATE CAKE: 3 c. mix, 1-½ c. sugar, 3 eggs, 1 c. water, 1 t. vanilla, (½ c. cocoa for chocolate cake).
Blend sugar into mix. Beat eggs and water and add half of mix. Beat 2 minutes, add remainder of mix and beat additional 2 minutes. (For chocolate cake, add cocoa to dry ingredients.) Bake at 325` for 25 minutes. The MASTER MIX can be used successfully in any recipe calling for Biscuit Mix, using water in the place of milk. Helen Jolly MDFD30E
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