• 6 cups all-purpose flour
• 3 cups sugar
• 1 Tbsp baking soda
• 1Tbsp baking powder
• 1 Tbsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• ½ tsp ground cloves
• ¼ tsp ground coriander
• ¼ tsp ground cardamom
Stir all ingredients together. Store in airtight container in a cool, dry place for up to 6 months.
Muffins - Preheat oven to 375°F. Lightly grease 18 muffin cups or use liners. Put 3 cups of baking
mix in a large bowl. Add 2 eggs, ½ cup vegetable oil, ½ cup unsweetened applesauce, and ½ cup
milk. Stir just until combined. If desired, add ½ cup raisins, dried cranberries, dried apples, or nuts.
Fill muffin cups 2/3 full. Bake for 15-20 minutes, or until toothpick inserted in center comes out clean.
Cookies - Preheat oven to 375°F. In a mixing bowl, cream 1/2 cup softened butter. Add 1 egg
and ¼ cup unsweetened applesauce. Mix well. Gradually add 3 cups of the baking mix and beat
until smooth. If desired, stir in ½ cup raisins, dried cranberries, dried apples, or nuts. Shape into
walnut sized balls. Place 2 inches apart on ungreased baking sheets. Bake for 9-11 minutes, or
until the edges are firm and cookies are a light golden brown. Makes about 3 dozen cookies.
Cake - Preheat oven to 350°F. Lightly grease a 13”x9” baking pan. Put 3 cups of baking mix in a
large bowl. Add 3 eggs, ½ cup vegetable oil, and 1 cup buttermilk. Stir just until combined. Pour
into prepared baking pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out
clean. Cool. Cut into 18 pieces
