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See below ingredients and instructions of the recipe
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
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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