Homemade Cake Mix

Yeah, Yeah, I forgot to post it.Don't forget the granola bar recipe posted earlier.......

       Basic Cake Mix

8 cups all-purpose flour
5 cups sugar
1/4 cup baking powder
1 tablespoon salt
2 cups shortening

In a large bowl stir together the flour, sugar, baking powder,
and salt. With pastry blender cut in shortening till mixture resembles very fine crumbs. Divide mix into five equal portions (about 3 1/3 cups each). (I use Quart canning jars, you could use Ziploc Freezer bags.)
 

Place in airtight containers. Store in a cool, dry place up
to six weeks. Or place in freezer containers and freeze for up to 6
months. Don't forget to label them! You'll have no idea next summer what that bag is!

Yellow Cake

1 pouch of cake mix
3/4 cup of milk
2 eggs
1 teaspoon real vanilla
 

Grease and flour a 13 x 9 pan. Set aside. In mixing
bowl combine the mix and the milk. Beat at low speed of electric mixer till moistened. Beat 1 minute at medium speed. Add eggs and vanilla. Beat 2 minutes at medium speed. Spread batter evenly in  pans. Bake in 350 degree oven about 20 minutes or till wooden pick comes out clean. Cool pans for 10 minutes and remove cake to cool completely.

Gingerbread Biscotti

These are Yummy!!!

Gingerbread Biscotti

1 c Almonds, blanched

3/4 c Sugar

1/4 lb Butter

1/2 c Molasses

1/4 c Ginger, fresh minced

3 Eggs, large

3 c Flour

1/2 Tb Baking powder

1 Tb Cinnamon

1 tsp Nutmeg

1/2 tsp Cloves

1/2 tsp Allspice

Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside.

In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition.

In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet. Bake in a 350 degree oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking.

Let loaves stand on baking sheets until cool to touch, about 15 minutes, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices close together with a cut side down. Return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking.

Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month.

Peanut Butter Biscotti

I have been on a biscotti binge for this winter to keep the cookie jar full. Its OK if they are crispy and I have found a ton of yummy flavors. 

I am making some for Valentines day to put in coffee mugs with some cocoa mix for little inexpensive gifts.  It's my favorite treat on a snowy cold winter evening. How can you go wrong?

Peanut Butter Biscotti

2 3/4 C. flour

1 3/4 C. sugar

1 t. baking powder

1/2 t. salt

3 eggs, beaten

1/3 C. peanut butter

1/4 C. water

1 1/4 C. roasted peanuts, unsalted

Preheat oven to 350 degrees.

In a large mixing bowl combine the flour, sugar, baking powder, and salt. In a separate bowl, lightly beat together the eggs, peanut butter and water. Add to flour mixture and mix just until ingredients are incorporated. A little more water, a teaspoon at a time, can be added if mixture is too dry to make a smooth dough. Stir in peanuts.

Divide the dough into two portions, and form each into a log approximately 3 inches in diameter. Place the logs on the cookie sheet about 3 to 4 inches apart and flatten them slightly with the palm of your hand. Bake in preheated oven until light brown, about 40 minutes. Take out of the oven.

Turn the oven down to 300 degrees. Let logs cool for 10 minutes, then cut into 3/4-inch thick bars. Place bars, cut side down, back on the cookie sheet and bake until crisp, about 20 minutes.