| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Master mix |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Unbleached Flour |
| 4 |
ts |
Salt |
| 2 |
ts |
Baking Soda |
| 3 |
c |
Vegetable Shortening |
| 4 |
c |
Whole Wheat Flour |
| 2 |
ts |
Baking Powder |
| 6 |
c |
Brown Sugar, Firmly Packed |
| 8 |
c |
Quick Rolled Oats |
INSTRUCTIONS
Combine all ingredients except the sugar, shortening, and oats in a large
bowl. Blend well. Stir ni brown sugar an mix well. With a pastry
blender, cut in shortening until evenly distributed. Stir in oats and mix
well. Put in a large airtight container and label Oatmeal Cookie Mix.
Store in a cool, dry place and use within 10 to 12 weeks.
Makes about 24 Cups of mix.
VARIATION: Use 8 cups unbleached flour instead of 4 cups unbleached and 4
cups of whole wheat flours.
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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