| 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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