Ingredients
8 cups flour (4c. Unbleached flour + 4c. Whole wheat)
1/4 cup double-acting baking powder
4 tsp. Salt
1 cup shortening (can substitute oil, and keep mix refrigerated)
1 and 1/3 cups dry powdered milk

Procedure
In large bowl, blend together: 4 c. unbleached flour, salt, and baking powder. Add shortening and cut in with pastry blender until it resembles coarse crumbs. Stir in powdered milk, then whole wheat flour. Store in an airtight container or heavy duty Ziploc bag (keeps about 2 months). Refrigerate, if using oil instead of shortening.
For longer storage, you can freeze it.

HOW TO MEASURE AND USE MULTI-PURPOSE MIX:
Stir and fluff Mix in its storage container, lightly spoon into measuring cup. Level off with a butter knife.

Don’t pack the cup, or the resulting product will be tough and dry.

Biscuits
2 ½ Cups MP (Multi-Purpose) Mix
½ to 3/4 cup water

Preheat oven to 450 degrees.

In a medium-sized bowl, mix together MP Mix and water into a soft dough. Turn onto a floured surface (counter or board) and knead about 6-8 times. Roll or pat into ½ inch thickness. Cut out biscuits with floured cutter, or drinking glass, and lay on lightly sprayed or greased pan (or parchment paper). Bake about 10 min. or until browned. Serve hot.

Pancakes
1 3/4 Cups MP Mix
2 Tbsp. Sugar
1 ½ C. water
1 egg, beaten

Measure mix and place in med. bowl. In small bowl, beat egg and water together (you can choose to use milk instead of water, here, but it’s not necessary). Add liquid to dry mix all at once, stirring with a whisk until moistened. Cook pancakes on hot griddle that has been oiled, until bubbles appear, then flip; cooking other side until browned.

Muffins
2 ½ C. MP Mix
1 C. water
½ C. sugar
1 tsp. vanilla
1 egg, beaten
3/4 C. fruit, fresh, frozen, or canned - without the juice (blueberries, etc.)

Preheat oven to 400 degrees

In large bowl, mix together dry ingredients. In small bowl, mix together liquids. Add fruit to liquid and stir. Pour contents of small bowl into dry ingredients, blend with a whisk until moistened. Spoon into muffin papers or greased pan and bake 20 to 25 minutes, or until lightly browned. Allow to cool slightly in the pan, then remove and cool on a rack before serving.    Makes 12 Muffins.

Cornbread
1 C. MP Mix
1 C. cornmeal
½ Tbsp. baking powder
½ C. sugar (or less, to taste)
1 egg, beaten
1 C. milk
1/4 C. oil

Preheat oven to 425 degrees.

Spray or grease an 8"x8" baking pan, or equivalent. This recipe can also be used to make corn muffins - 1 dozen.

Mix dry in med. bowl, liquids in smaller bowl. Pour liquids into dry, whisk until moistened. Pour batter into baking pan and bake 20 to 25 minutes until golden brown. Cool on rack, in pan.

Peanut Butter Cookies
2 C. MP Mix
1 C. Peanut Butter
½ C. sugar, granulated
½ C. sugar, brown
1 egg, beaten
1 tsp. vanilla
½ tsp. baking soda

In large bowl, combine all ingredients. Mix well. Roll into 1" balls and place on lightly greased cookie sheet (or parchment, for nice results). Criss-cross pattern: dip a fork into flour (tap off excess) and press lightly onto each ball to make a criss-cross pattern. Bake at 375 for 10 to 12 min. until lightly browned. Cool on rack.

Coffee Cake
2 C. MP Mix
1/4 C. sugar
1 egg
½ C. water
Optional: applesauce, 3/4 cup

Crumb topping:
1/3 C. brown sugar
1 tsp. cinnamon
2 Tbsp. MP Mix
2 Tbsp. margarine or butter

Preheat oven to 375 degrees.
Prepare an 8"x8" baking pan, sprayed or greased.

Mix dry ingredients (for cake) in med. bowl. In small bowl, mix egg and water. Add liquids to dry, whisking until moistened. Pour into pan. If desired, spoon applesauce in little amounts on top of batter.

Crumb topping: mix ingredients together in small bowl, cutting in the margarine with a pastry blender or two knives. Crumble the dry topping over the batter in the pan. Bake for about 20 minutes or until browned.

Peach Cobbler
1 ½ C. MP Mix
½ C. sugar
1 tsp. cinnamon
1-16 0z. can sliced peaches (light or regular)
1 tsp. lemon juice

Preheat oven to 375 degrees
Prepare an 8"x8" baking pan (greased or sprayed)

Reserve ½ C. of the Mix and stir cinnamon into it - set aside. Add sugar to remaining mix, sprinkle this on bottom of prepared pan. In small bowl, combine peaches with lemon juice, then pour on top of dry mix in pan. Top with reserved mix (with cinnamon) and bake until browned about 35 to 40 minutes. Remove from oven and allow to cool - it will be bubbly and hot.