8 c Unbleached Flour 2 c Sugar
1/4 c Baking Powder 1 tb Salt
1 ts Baking Soda 1 ts Cloves
1 tb Ginger 1 tb Cinnamon
2 c Vegetable Shortening
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.
Yields
1 servings