| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Master mix | 1 | Servings | |
INGREDIENTS
| 8 | c | Unbleached Flour |
| 1/4 | c | Baking Powder |
| 1 | ts | Baking Soda |
| 1 | tb | Ginger |
| 2 | c | Vegetable Shortening |
| 2 | c | Sugar |
| 1 | tb | Salt |
| 1 | ts | Cloves |
| 1 | tb | Cinnamon |
INSTRUCTIONS
Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut in the shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight contaniner and label Gingerbread Mix. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 13 cups of mix. VARIATION: Substitute 2 cups of brown sugar for granulated sugar. From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip
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