Cinnamon-Nut Coffee Cake Mix

2 cups self-rising flour
1 cup brown sugar, packed -- firmly
1/3 cup quick-cooking oats -- uncooked
3 tablespoons buttermilk powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup shortening -- butter flavored
1/4 cup graham cracker crumbs
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 cup chopped pecans

Combine flour and next 5 ingredients in a large bowl. Cut in shortening with a pastry blender until mixture is crumbly. Spoon into a zip-top plastic bag; seal and label as cake mix.

Combine cracker crumbs and next 3 ingredients in a zip-top plastic bag, shaking to mix; seal and label as topping mix.

Store mix in a cool, dry place or in the refrigerator up to 6 weeks. Include storage suggestions on the gift card. If this gift is not quite enough, present it with a holiday serving dish.

Present 1 package cake mix and 1 package topping mix with recipe for Cinnamon-Nut Coffeecake. Makes 1 gift package.

Cinnamon-Nut Coffeecake

1 package cake mix
2 large eggs
1 cup water
1 package topping mix

Combine first 3 ingredients, stirring just until moistened. Pour mixture into a lightly greased 9-inch square pan. Sprinkle evenly with topping mix. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Makes 12 servings.

Self-Rising Flour

For each cup of flour add 1-cup plain flour, 1/2-teaspoon salt, 1 1/2-teaspoon baking powder. Sift together twice. Use in any recipe calling for self-rising flour.