8 c Unbleached Flour
1/4 c Baking Powder
1 ts Baking Soda
1 tb Ginger
2 c Vegetable Shortening
2 c Sugar
1 tb Salt
1 ts Cloves
1 tb Cinnamon
Sift dry ingredients together into a large bowl, mixing well. With a
pastry blender, cut in the shortening until evenly distributed.
Mixture will resemble cornmeal in texture. Put in a large airtight
contaniner and label Gingerbread Mix. Store in a cool, dry place and
use within 10 to 12 weeks.
Makes about 13 cups of mix.
VARIATION: Substitute 2 cups of brown sugar for granulated sugar.
This recipe comes from the cookbook “Make-A-Mix Cookery” by Karine
Eliason, Nevada Harward & Madeline Westover.
This group of files is dedicated to the memory of Freddi Michael.
Rich Sysop of The Home BBS
Yields
1 Servings
