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| 8 Tasse | All-purpose flour; (or 4 cups each all-purpose flour and whole wheat flour) |
| 2 Esslöffel | baking powder |
| 1 Esslöffel | salt |
| 2 Teelöffel | cream of tartar |
| 1 Teelöffel | Baking soda |
| 2 Tasse | Dry nonfat milk |
| 2 Tasse | shortening |
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Mix all dry ingredients together in large bowl (if you have a large mixer it is ideal to use for blending this mix but it can also be done quite adequately using a pastry blender to cut in shortening). Add shortening about a half cup at a time mixing well after each addition. Mixture will be mealy when mixed adequately. Put in air-tight container and store either in refrigerator or at room temperature. Use within about 3 months.
For Biscuits: Mix 2 cups of Baking Mix with 1/2 cup water. Bake at 450F for 8-10 minutes.
For Muffins: Mix 2 cups of Baking Mix with 2 Tbsp sugar, 1 beaten egg and 2/3 cup milk. Bake at 400F for 15 minutes.
For Pancakes: Mix 2 cups of baking mix with 1 beaten egg and 1 1/3 cup milk.
For Waffles: Mix 2 cups of Baking Mix with 1 beaten egg, 2 Tbsp oil, and 1 1/3 cup milk.
cake, pancakes and waffles. It can also be used as an ingredient in casseroles and desserts.
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