This is a large recipe similar to Bisquick but lots cheaper since you make it yourself

Large batch:
5-pound bag of flour or 20 Cups*
3/4 Cup Baking Powder
2 Tablespoons salt
2 1/2 Cups nonfat dry milk powder
3 3/4 Cups shortening (crisco)
Makes 27 Cups of mix

~~~smaller batch~~~

8 Cups flour*
1/4 Cup plus 1 tablespoon baking powder
1 Cup nonfat dry milk powder
1 1/2 Cups Shortening
Makes 11 cups mix

~~~~~~Instructions to mix~~~~~~
        Combine dry ingredients in a large bowl. Sift to assure even distribution of ingredients. (you can use a wire whisk to do this if you don't have a sifter) Using a pastry blender or by hand, cut in shortening until Mix is the consistency of cornmeal. Store in a cool dry place or put in your refrigerator.
Note: DO NOT USE BAKING SODA INSTEAD OF BAKING POWDER OR THE CHEMICAL REACTION WILL MAKE YOUR FOODS TASTE LIKE SOAP.
*All-purpose, whole wheat or any combination of both You can use 1 1/2 Cups of this mix for each cup of flour in any of your favorite recipes. Just don't put leavening, salt, milk and fat as they are already included in this recipe.

Here's your first recipe to try this out:
BROWNIES

1 cup Missouri mix
1/3 cup unsweetened cocoa
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla
1/2 cup chopped nuts

Mix dry ingredients. Add eggs, vanilla and nuts. Blend well. Spread in a greased 8-inch square pan. Bake at 350 degrees F. for 30 minutes. Makes: 16 brownies

PEANUT BUTTER REFRIGERATOR COOKIES

2 Cups Missouri mix
2/3 Cup sugar
1 C chunky peanut butter
1 egg, beaten
1 Tablespoon water

Stir sugar and peanut butter into Mix. Mix water and egg then add to Mix. Stir very well. Shape into a roll. (Like Pillsbury refrigerator cookies are). I have found that rolling them and wrapping them with wax paper works really good. You can store them in a pringle's can in the freezer or fridge until you have time to bake them.
To Bake: Slice about 1/4 inch thick, roll into balls, then place on an ungreased cookie sheet and flatten with a fork. You can dip the fork in sugar so it won't stick to the cookies. Bake them at 375 degrees for10-12 minutes.
The rolled cookie dough can be wrapped airtight and refrigerated several days before baking. Makes 3 1/2 dozen cookies (less if you eat the dough!)

~~OATMEAL DROP COOKIES~~

1 cup Missouri Mix
1/2 cup sugar
1/4 cup oatmeal
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1 egg, beaten
3 tablespoons water
1/4 cup chopped nuts
1/4 cup raisins

Stir toether Mix, sugar, oatmeal, and spices. Add waqter to egg and add to dry ingredients. Add nuts and raisins and stir. Drop by teaspoonfuls onto a greased baking sheet. Bake at 400 degrees for 10-12 minutes or until browned.
Makes 24 medium sized cookies.
You can leave out the spices and rasins and add 1 cup of chocolate chips to this recipes for another variation of this recipe.

CORNBREAD

1 cup MISSOURI MIX
1 cup cornmeal
2 teaspoons sugar
1/2 tsp baking SODA
1/2 tsp salt
1 egg, beaten
1 cup buttermilk

Mix dry ingredients. Add egg to buttermilk and blend with dry ingredients. Pour into a well-greased 8-inch square pan. Bake at 425 degrees for 25-30 minutes. Makes: 9 servings

BANANA NUT BREAD

3 cups MISSOURI MIX
2 eggs, beaten
2/3 cup sugar
1 cup mashed banana (about 2 medium bananas)
1/2 cup nuts
1/2 cup milk
1/2 teaspoon vanilla

Preheat oven to 325 degrees. Grease one 9 X 5 inch loaf pan or two 7x3 inch loaf pans. In a medium bowl, combine all ingredients, stirring to blend. Turn into prepared pan(s). Bake 50-60 minutes until a wooden toothpick inserted in center comes out clean. Cool on a rack 5 minutes and then turn it out of the pan. Cool right-side up on a rack. Makes 1 to 2 loaves

_____Variations for the Banana nut recipe___

PUMPKIN BREAD: Preheat oven to 350 degrees. Substitute 1 cup mashed, cooked pumpkin for bananas and add 1/2 teaspoon each of cinnamon, ground nutmeg and ground cloves. Stir to blend. You can also stir in 1/2 cup chopped nuts and/or 1/2 cup of raisins. Bake 50-60 minutes.

ZUCCHINI BREAD: Preheat oven to 325 degrees. Substitute 2 cups well-drained, grated, unpeeled zucchini for bananas, and add 3 tablespoons orange juice and 1 teaspoon grated orange peel. Bake 60-70 minutes

DATE-NUT BREAD: Preheat oven to 350 degrees. Substitute 1 cup chopped dates for bananas and increase milk to 3/4 cup. Raisins, chopped prunes or figs can be substituted dor dates. Bake 50-60 minutes.