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Gingerbread Mix
8 cups all purpose flour
2 cups sugar
1/4 cup baking powder
1 Tbsp. salt
1 tsp. baking soda
1 tsp. cloves
1 Tbsp. ginger
1 Tbsp. cinnamon
2 cups vegetable shortening

In a large bowl, sift together the flour, sugar, baking powder, salt, baking
soda, cloves, ginger and cinnamon. Mix well. With a pastry blender, cut in
shortening until evenly distributed. Mixture will resemble cornmeal in texture.
Put in a large airtight container. Label. Store in a cool, dry place. Use
within 10 -12 weeks. Makes about 13 cups of Gingerbread Mix.

Sugar and Spice Gingerbread
1/2 cup milk
1 egg
1/2 cup molasses
2 and 1/4 cups Gingerbread Mix

Preheat oven to 350*F(175*C). Butter and lightly flour a 9 inch square pan.
Combine milk, egg and molasses in a medium bowl. Add Gingerbread Mix and stir
until blended. Pour into greased pan. Bake about 30 minutes, until a toothpick
inserted in center comes out clean. Cool in pan 10 minutes, then cool on a wire
rack. Makes one 9 inch cake

Lemon Sauce for Gingerbread
1 cup water
1/4 cup Lemon Pie Filling Mix(recipe follows)
2 Tbsp. butter or margarine

Combine water and Lemon Pie Filling Mix in a small saucepan. Bring to a boil
over high heat, stirring constantly. Remove from heat. Add butter or margarine
and stir to melt. Serve warm over gingerbread, pound cake, apple pie or other
desserts.

Lemon Pie Filling Mix
2 and 1/2 cups presweetened powdered lemonade mix
1 cup plus 2 Tbsp. cornstarch
1 and 1/4 cups sugar, more for sweeter flavor
1 tsp. salt

In a medium bowl, combine lemonade mix, cornstarch, sugar and salt. Mix well.
Put in a 1 quart container. Label. Store in a cool dry place. Use within
6-8 months. Makes about 4 and 1/4 cups of Lemon Pie Filling Mix.

Snappy Ginger Cookies
3 cups Gingerbread Mix
1/3 cup molasses
1 egg
sugar

Preheat oven to 350*F(175*C). Lightly grease baking sheets. In a medium bowl,
combine gingerbread mix, molasses and egg. Blend well. Chill Dough for
easier handling, if desired. Shape into 1 inch balls. Roll in sugar. Place
balls 2 inches apart on prepared baking sheets. Flatten balls with bottom of
a small glass. Bake 12-15 minutes until edges are browned. Makes about 24
cookies. Variation: Roll balls in mixture of 1 tsp. cinnamom and 3 Tbsp. sugar
before flattening.
From Make a Mix Cookery
From Make a Mix Cookery Cookbook