May 16, 2008

Quick Bread Mix (With Recipes for Pancakes, Biscuits, and Muffins)

10 cups flour

1/3 cup baking powder

1/4 cup sugar

1 tablespoon salt

2 cups vegetable shortening

Cut the shortening into the flour, baking powder, sugar and
salt. Continue working the mixture until it resembles finely
ground meal.

Quick Bread Mix can be stored in an airtight container for 6
weeks.

Pancakes

~~~~~~~~

2 cups of Quick Bread Mix

1 1/3 cup milk

1 teaspoon vanilla

2 tablespoons sugar

2 eggs

If the pancake mix seems too thin, add a little more Quick
Bread Mix. If the mixture seems too thick, add a little more
milk.

Drop Biscuits

~~~~~~~~~~~

2 cups of Quick Bread Mix

1/2 cup milk

Mix thoroughly and then drop onto a greased baking sheet
by spoonfuls. Bake at 350 degrees Fahrenheit for 15 to 20
minutes or until golden brown.

Muffins

~~~~~~

3 cups of Quick Bread Mix

1 cup milk

1 egg

1/2 cup sugar

Blend all ingredients just until the Quick Bread Mix is
moistened. Drop by spoonfuls into greased muffin tins or
muffin tins lined with cupcake papers. Bake at 350 degrees
Fahrenheit for 15 to 20 minutes or until golden brown.

Note: to make blueberry muffins add 1 cup of blueberries; to
make apple muffins, add 1 teaspoon cinnamon and 1 cup
of chopped apples.

LeAnn R. Ralph is the author of the books: “Cream of the
Crop (More True Stories from a Wisconsin Farm)” (trade
paperback; September 2005); “Give Me a Home Where the
Dairy Cows Roam” (trade paperback; September 2004);
and “Christmas in Dairyland (True Stories from a Wisconsin
Farm)” (trade paperback; August 2003). To read sample
chapters and to sign up for the free monthly newsletter,
Rural Route 2 News, visit — http://ruralroute2.com

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