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8 cups all purpose flour

4 Tablespoons baking powder

4 Tablespoons baking soda

Combine the all purpose flour, baking powder and baking soda in a nonreactive bowl and store it in a plastic container with a pour spout. This is enough mix for 4 cakes. Seal, label and date it. Always remember to shake it before you use some. It tends to settle. Same as store bought.

4 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

4 Tablespoons sugar

4 Tablespoons baking powder

2 teaspoons cream of tartar

Mix all the ingredients together in a non reactive metal bowl. You may store this in a plastic container with a pour spout. Seal, label and date.

Pancakes:

1 ½ cups of pancake biscuit mix

1 cup of milk

1 Tablespoon butter

1 egg

Mix all the ingredients in a non-reactive bowl. Make sure the batter is smooth with no lumps. Set your griddle to medium low and put some butter on it. Pour your batter on it. Let it cook until the bottom is golden brown. Flip it over and cook the other side. Try not to flip it to many times because it makes the pancakes somewhat rubbery.

Biscuits:

2 cups of pancake biscuit mix 

1/2 cup homemade softened butter

1 cup buttermilk 

In a large bowl, mix all of the dry ingredients together. Cut in the butter using 2 knives. You take the knives 1 in each hand and pull them across the mixture. Once the butter is incorporated add the buttermilk and mix it well until you have a dough ball that holds together. Place the dough ball on a lightly floured surface and roll it out. It should be about a 1/2 inch thick. Then cut it into rounds using your biscuit cutter.

Place these on a lightly greased cookie sheet about 1 inch apart bake at 450 degrees for about 13-14 minutes.

4 cups all purpose flour

2/3 cup of sugar

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

Mix this in a non-reactive bowl and store it in a plastic container with a pour spout. Seal, label and date it. Use the mix within 6 months. Print or write out the directions and tape it to the container.

 When you go to make the scones use 

2 cups of scones mix

1 stick of butter

½ cup of dried fruit (raisins, cherries, blueberries)

½ cup sour cream

1 large egg

Pour the scone mix into a non reactive bowl. Cut the butter up into smaller chunks and add this to the bowl. Take two knives one in each hand and cut it into the mix. Add the sour cream. Beat the egg and add that. Then add the fruit. At this point it should resemble a dough ball. Pat it into a round, flat disk about ¾ inch think. Cut it into triangles. Place them on a cookie sheet about 1 inch apart and bake at 400 degrees for about 15 minutes or until golden brown.

9 cups of all purpose flour

2 cups shortening

1 Tablespoon salt

¼ cup baking powder

Combine the dry ingredients in a non reactive bowl. To add the shortening use 2 knives and pull them across the mix until it resembles coarse meal. Store it in a plastic container with a pour spout in the refrigerator. Seal, label and date it. Keeps for 1 month.

Waffles:

1 ½ cups of mix

2 teaspoons of sugar

1 egg (separated)

1 cup milk

Pour the mix and sugar into a non-reactive bowl, using a whisk combine the mix and sugar. Beat the yolk and add it to the mix. Then add the milk. Beat all of this into a smooth batter with no lumps. Pour it onto the waffle iron and bake according to the appliance directions.

Shortcake:

3 cups of mix

3 tablespoons of sugar

1 egg, beaten

½ cup of milk

Pour the mix and sugar into a non-reactive bowl. Add the egg and milk. Mix it with a fork until all the dry ingredients are moistened. Turn the dough out onto a sheet of waxed paper. Knead it for 30 seconds. Place it in an 8 inch square pan. Bake it for about 15 minutes at 425 degrees. Let it cool.

1 cup homemade butter

1/2 cup unsweetened cocoa powder

2 cups white sugar

4 eggs

1 teaspoon vanilla

2 cups flour

1/2 teaspoon salt

1/2 cup chopped walnuts (optional)

Preheat the oven to 375 degrees. Lightly grease a 9x13 inch pan. In a medium saucepan over a medium heat, melt the butter. Remove from heat and stir in the cocoa. Make sure it smooth. In a large bowl, beat together the sugar and eggs, I use a wand mixer or hand mixer for this. Stir in the melted chocolate mixture. Combine the flour and salt; stir into the batter. Fold in walnuts if desired. Spread evenly into the prepared pan. Bake the brownies for 35 to 40 minutes in the preheated oven, or until the top has crusted over. Cool for a bit before cutting into bars. You can make a mix combining all the dry ingredients into a mason jar. Seal, label and date and place a tag with the instructions on it.

The cake part

4 eggs

1 1/4 cups vegetable oil

2 cups granulated sugar

2 teaspoons homemade vanilla extract

2 cups basic cake/ muffin mix (find this on page 57)

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped pecans (optional)

The topping part

1/2 cup homemade butter, softened

8 ounces homemade cream cheese, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

1 cup chopped pecans (optional)

Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan. 

In a large stainless steel bowl, beat together the eggs, oil, granulated sugar and 2 teaspoons of homemade vanilla. Mix in the basic cake/muffin mix, salt and cinnamon. Stir in the carrots. Fold in the pecans. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes. Let the cake cool in its pan for 10 minutes or more, then gently let it out of the pan and place it on a wire rack and cool completely. 

To Make topping:

In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in the chopped pecans. Frost the cooled cake. You can make a mix combining all the dry ingredients into a Mason jar. Seal, label and date and place a tag with the instructions on it.

1 cup homemade butter

1 3/4 cups sugar

3 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups milk

2 1/2 cups basic cake/ muffin mix (find this on page 57)

6 Tablespoons unsweetened cocoa powder

1 teaspoon salt

Preheat oven to 350 degrees. Grease and flour 2 9 inch cake pans. Sift together the basic cake/muffin mix, cocoa and salt. Set this aside. In a large bowl, cream together the butter and sugar until light and fluffy. I use a wand mixer for this step. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes. Allow to cool. To make a mix for your pantry combine all the dry ingredients and place it in a plastic bag or Mason jar. Seal label and date. Use the mix within 6 months.

Cake:

9 tablespoons unsweetened cocoa powder

1½ cups basic cake/muffin mix (find this on page 57)

½ teaspoon salt

1/4 pound homemade unsalted butter, at room temperature

1½ cups granulated sugar

2 large eggs, at room temperature

½ cup espresso

½ cup whole milk

Frosting:

10 ounces bittersweet or semisweet chocolate, coarsely chopped

½ cup heavy cream

¾ cup (1½ stick) unsalted butter

Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees. Butter two 9" round cake pans and line the bottoms with circles of parchment paper. To make the cake layers, sift together the cocoa powder, cake/ muffin mix and, salt in a bowl.  In a separate bowl, beat together the butter and sugar about 5 minutes until smooth and creamy. Beat in the eggs one at a time until fully incorporated. Mix together the espresso and milk. Stir half of the dry ingredients into the butter mixture, and then add the coffee and milk. Finally stir in the other half of the dry ingredients. Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting. 

To make the frosting:

 Melt the chopped chocolate with the cream in the top of a double boiler. Stir it occasionally until it’s all melted Do not let it burn. Remove the bowl from the pan of water. Cut the butter into small pieces and whisk them into the chocolate until completely melted and the frosting is smooth. Cool the frosting until it is spreadable, which may take about 1 hour at room temperature.

1 1/2 cups sugar 

1/4 teaspoon salt 

1 cup cake /muffin mix (find this on page 57)

12 egg whites (the closer to room temperature the better) 

1/3 cup warm water 

1 teaspoon almond extract 

1 1/2 teaspoons cream of tartar 

Preheat oven to 350 degrees F.

Super fine the sugar by pouring it in a blender and blending it for a little bit. Sift half of the sugar with the salt and the cake/muffin mix, saving the rest of the sugar. In a large bowl, combine the egg whites, water, almond extract and cream of tartar using a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. After achieving medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold this in gently. Continue doing this until all the flour mixture is incorporated. Be gentle with the mixture, pour it into the pan. Bake for 35 minutes before you check for doneness with a wooden toothpick. Place it on a cooling rack for at least an hour before removing from the pan.

½ cup of butter

1 1/2 cups sugar 

2 cups basic cake/muffin mix 

1/4 teaspoon salt 

7 large egg whites (3/4 cup) 

3/4 cup milk 

2 teaspoons vanilla extract 

2 cake pans lightly greased 

Beat the eggs whites until they stand up. Incorporate the sugar, cake/muffin mix and the ½ cup of butter. Mix this together a bit and then add the milk and vanilla. Make sure there are no lumps left. The batter should be very smooth and fluffy. Pour this into 2 greased cake pans and bake at 350 degrees for 25-30 minutes. To make the mix take all the dry ingredients and pour into a mason jar and seal, label and date. Place a tag with the directions on it. 

2 cups basic cake/muffin mix 

1 1/4 cups of sugar

½ cup butter

3 eggs

2/3 cups of milk

1 teaspoon homemade vanilla extract

Beat the eggs; add the sugar, cake/muffin mix and the ½ cup of butter. Mix this together a bit and then add the milk and vanilla. Make sure there are no lumps left. The batter should be very smooth. Pour this into 2 greased cake pans and bake at 350 degrees for 25-30 minutes. To make the mix take all the dry ingredients and pour into a mason jar and seal, label and date. Place a tag with the directions on it. 

1 cup sour cream

1 cup sugar

1 teaspoon cinnamon

1 teaspoon salt

2 eggs

1 ½ cups basic cake/muffin mix 

1/2 teaspoon nutmeg

Cake

Sift dry ingredients together. Beat the eggs well and add it to the sour cream. Mix it all together and beat well. Bake 20-25 minutes at 375 degrees.

Topping for spice cake:

1 pound powdered sugar

1/2 cup creamy peanut butter

1 cup butter

1 teaspoon vanilla

Mix well! I usually use a wand mixer for this job. Spread it over spice cake.

1/2 gallon ice cream any flavor

1 yellow cake recipe 

Make the cake in 2 round cake pans and let it cool. Open the box of ice cream. Make sure it’s really frozen. Cut it in slices and place on top of the bottom layer of the cake making sure you cover the entire layer. Then place the remaining cake layer on top. Put it back in the freezer for a while. Make whatever frosting you want. Put the frosting on just before you serve the cake. 

1/4 pound butter

1 cup graham cracker crumbs

1/4 cup sugar

32 ounces cream cheese 

1/2 cup flour

4 extra large eggs

14 ounces condensed. Milk

1 Tablespoon homemade vanilla extract 

1 teaspoon grated lemon rind

Preheat the oven to 300 degrees. Melt your butter and Stir in crumbs and sugar. Pat the mixture firmly onto the bottom of a buttered 9-inch spring form pan. In a large bowl, heat the cheese until fluffy. Beat in the flour and eggs; be sure to mix well. Add the condensed milk, vanilla and lemon rind. Pour into the pan over the crumbs. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool to room temperature. Refrigerate leftovers. You can garnish the cheese cake with all kinds of things like berries, cherries, chocolate or whatever your taste buds tell you taste good. 

1/4 cup butter

1/4 cup plus 2 Tablespoons of cocoa

1/4 cup plus 3 Tablespoons of warm milk

1 egg

1 teaspoon vanilla

1 (16 oz.) pkg. powdered sugar, sifted

Cream butter; add cocoa, and egg mixing well. Slowly beat in powdered sugar, adding warm milk as necessary until spreading consistency. Stir in vanilla. Spread immediately. Makes enough for 1 (3 layer) cake. 

16 ounces of confectioner sugar (16 ounces)

1/4 pound butter, softened 

4 Tablespoons milk

2 teaspoons vanilla extract 

1 egg

Beat the sugar, butter, milk, egg and vanilla extract with electric mixer at low speed until well blended and smooth. If frosting becomes too thick, beat in additional milk by teaspoonfuls until the frosting is of spreading consistency.

The recipe makes about 2 1/2 cups of frosting.

You can make any kind of butter cream frosting from this recipe by changing things around.

Almond frosting-add 2 teaspoons of almond extract to the recipe

Lemon frosting-replace milk with lemon juice and add some lemon zest to taste.

Peppermint-add 2 teaspoons of peppermint extract.

Peanut butter-change out the butter with 1/2 cup of peanut butter.

Experiment!