Applesauce Loaf Mix

For Mix
2 C shortening
4 C sugar
7 C flour
4 teaspoons salt
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg

To Make the Applesauce Loaf
2 eggs
1 C applesauce
1/2 C chopped nuts, optional

To Make the Master Mix...
In a very large bowl combine all dry ingredients and mix together well with a fork or whisk. Cut in shortening with a pastry blender, or use two butter knives, scissor style. A wire whisk also works well and is easier on the arm muscles than knives are. When shortening is completely cut in, the mixture will have a crumbly texture. Be sure to turn the mixture so that entire batch is mixed completely. Store in a tightly covered container for up to 4 months. Each batch of mix makes enough for 4 loaves or approximately 13 1/2 cups.

To Make Applesauce Loaf...
Preheat oven to 350 F. Grease and flour (do not use cooking spray) a loaf pan. In a large bowl, mix together 3 1/3 cups of master mix with 2 eggs and 1 cup applesauce. Mix together thoroughly. Add 1/2 cup nuts if desired and mix thoroughly. Pour into loaf pan and bake for 40-50 minutes, or until top crests and loaf is a dark golden brown.

To Make Applesauce Muffins...
Grease and flour muffin tins, or line them with paper muffin cups. Fill tins 3/4 full. Bake at 350 F for 20-30 minutes or until light golden brown.

2 2/3 cups sugar
2/3 cup shortening
4 eggs
2/3 cup buttermilk
1 tsp. vanilla
3 1/2 cups flour
1/2 tsp. ginger
2 tsp. baking soda
1 tsp baking powder
1 tsp salt
2 cups mashed ripe bananas
2/3 cup chopped nuts

In large bowl cream sugar and shortening with electric mixer. Add eggs and mix well. Add buttermilk and vanilla and mix well. Place dry ingredients in a separate large bowl and blend with a whisk. Add creamed ingredients to dry ingredients and mix with whisk and spoon. Gently stir in mashed bananas and nuts. Place 1cup batter in 7 well-greased 1-pint wide-mouth canning jars. Wipe batter from rims. Place jars on a baking sheet. Bake at 325 F for 45 minutes, or until a toothpick inserted in center comes out clean. Wipe rims. Place hot sterilized seals and rings on hot jars. Keep in refrigerator for prolonged storage.

Corn Bread Mix

8 cups flour, all-purpose
4 cups cornmeal
2 cups sugar
3 tablespoons baking powder
2 teaspoons salt

Mix all ingredients until just blended and store in a moisture proof airtight container at room temperature.

To Use:
Mix 1 1/2 cup mix, 1 egg, 1 cup milk, 1/4 cup oil until well blended. Pour into well greased: 8x8 dish or 12 count muffin tin. Bake 20-24 minutes at 425F degrees. Serve warm or freeze until needed.

Herbed Beer Bread Mix

2 3/4 cups flour
2 Tbs. sugar
2 Tbs. baking powder
1 Tsp. salt
1/4 Tsp. each dried oregano & thyme
pinch of garlic powder
pinch of dried dill
pinch of chili powder

Mix together well. Store in airtight container or bag. Can be stored at room temp. for a month.

~*~ ~*~ ~*~ Place bread mix in large bowl. Take 1 can of room temp. beer and stir in until just incorporated. Scrape into greased loaf pan. Bake in a 375* oven for 45 - 50 minutes or until custy and golden. Let stand in pan for 5 minutes, then remove to rack & brush with 1 Tsp. of melted butter. Enjoy!