Quick Mix Version 2
8 1/2 cups all-purpose flour (I use part wheat flour and part white.)
3 tablespoons baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cup instant nonfat dry milk
2 1/4 cups vegetable shortening
In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label and date and store in a cool, dry place. Use within 10-12 weeks. Makes about 13 cups of Quick Mix.
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