Hot Cocoa Mix

Almost everyone loves hot cocoa at some point during the year, with three boys who enjoyed being outside in the snow and the cold we needed an alternative to the store bought hot cocoa mix, not to mention it just never was creamy enough for me. I love this mix so much it is a common holiday gift for friends and family. My nephews request a refill of their cocoa jar every year.

Hot Cocoa Mix
Yield: 8 Cups dry mix
Ingredients
• 6 1/2 cups powdered milk
• 1 (5 ounce) package non-instant chocolate pudding mix
• 1 cup powdered chocolate drink mix
• 1/2 cup powdered non-dairy creamer
• 1/2 cup confectioners' sugar
• 1/2 cup unsweetened cocoa powder

Directions
1. In a large bowl, combine powdered milk, chocolate pudding mix, chocolate drink mix powder, creamer, confectioners' sugar, and cocoa. Divide the mixture between two 1-quart jars. Seal, and decorate as desired. These can be stored in a dry area for up to 3 months.
2. Attach a tag with the following instructions: Hot Cocoa: Dissolve 1/3 cup cocoa mix in 1-cup boiling water.

You can also change the taste slightly by using flavored coffee creamers or a little bit of cinnamon to the mix.

All Purpose Cake Mix

All Purpose Cake Mix

10 cups flour
6 1/4 cups sugar
1 cup cornstarch
5 tablespoons baking powder
1 tablespoon salt
2 1/2 cups vegetable shortening

In large sifter, combine flour, sugar, cornstarch, baking powder and salt. 
Sift in batches, into a large bowl. 
Use a pastry blender or a heavy-duty mixer to blend in shortening until mixture resembles cornmeal in texture
Spoon into a 20-cup container with a tight-fitting lid. 
Seal container, label and date. 
use within 10 to 12 weeks. 
Makes 17 cups cake mix. 

Breakfast Granola

This is great for snacking and breakfast on the go....

1 qt Rolled oats

1 c Rolled wheat

1 c Rolled rye

1 c Rolled barley

1 ts Nutmeg

3/4 ts Cinnamon

1 1/4 c Honey

3/4 c Sterling oil (vegetable oil)

1 1/2 c Assorted nut, chopped

Toss grains and spices, mix well. Mix honey and oil thoroughly and blend in the mixture of grains & spices. Spread on a sheet pan and toast in a 300 degree oven. (times vary-toast until a light-dark golden brown) Let cool on the pan thoroughly and store in an air tight container. While the mixture is cooling toss in raisins &/or other dried fruit like dates, or what ever you would like 

1001 Cookie Mix

This is an all purpose mix that can make a variety of cookies it's great to keep on hand and to give as a gift. Check out the companion recipies below the main mix

1001 Cookie Mix
5 cups all purpose flour
3 3/4 cups Sugar
2 tablespoons baking powder
2 teaspoons salt
1 1/2 cups plus 2 tablespoons butter or margarine, softened

Spoon flour into measuring cup and level with spatula. Put in large bowl with at least 4 quart capacity. Measure sugar, baking powder and salt into flour. Stir until thoroughly blended.

Add butter and use pastry blender or clean hands to work into dry ingredients until mixture resembles coarse meal.

Store covered in airtight container in refrigerator or freezer. Do not press down.
Use mix at room temperature.
If using margarine, do not choose diet, whipped or soft.
Makes 10 cups. 

I made these snicker doodles with this mix :)

Snicker Doodles

4 cups 1001 Cookie Mix
1 1/2 teaspoons vanilla
1 egg
1/2 cup Granulated Sugar
1 tsp Ground cinnamon
Preheat oven to 375°F.
Mix together in large bowl all ingredients except sugar. Cover and chill 1 hour or until dough is easy to handle.
Mix sugar and cinnamon in a small bowl.
Roll dough into 1 inch balls and coat in cinnamon and sugar mixture. place on baking sheet 1 inch apart.
Bake for 8-10 minutes. Do not brown. Cool on wire rack. Makes 4 dozen. 


Chocolate Brownies

1 (12 oz.) pkg. semi-sweet chocolate chips, divided
2 cups 1001 Cookie Mix
2 eggs
1 teaspoon vanilla
1 cup chopped nuts, divided

Preheat oven to 350°F. Grease 8 or 9-inch square baking pan.

Melt 1 cup chocolate chips in small heavy saucepan over low heat. When chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Let cool 5 minutes.

Combine in large bowl, melted chocolate, cookie mix, eggs and vanilla. Beat until well blended. Stir in 1/2 cup nuts. Spread evenly into prepared baking pan.

Bake for about 20 minutes. Do not over bake. Cool slightly. Meanwhile, in saucepan, melt remaining chocolate. Cool 5 minutes. Spread over baked brownies. Press remaining nuts into top. Cut into squares.
Makes 16 brownies. 

Chocolate Chip Cookies

2 cups 1001 Cookie Mix
1/2 cup firmly packed Light Brown Sugar
1 egg
1 teaspoon vanilla
1 (6 oz.) pkg. semi-sweet chocolate chips
1/2 cup chopped nuts

Preheat oven to 375°F. Grease cookie sheets.
In large bowl, mix together cookie mix, brown sugar, egg and vanilla. Stir in chocolate chips and nuts.
Drop dough by slightly rounded teaspoons onto prepared cookie sheet 2 inches apart.
Bake for 12-15 minutes until lightly browned. Cool on wire rack. Makes about 36 cookies. 

Chocolate Pinwheel Cookies
4 cups 1001 Cookie Mix
1 1/2 teaspoons vanilla
1 egg
3 tablespoons unsweetened cocoa powder

Preheat oven to 375°F. Grease cookie sheets.
In large bowl, mix together all ingredients except cocoa. Divide dough in half. Add cocoa to one-half dough. Cover and chill doughs separately.

Roll dough separately on floured board into 2 rectangles about 1/4-inch thickness. Top one with the other and press together with a rolling pin. Roll up lengthwise, jelly roll fashion. Chill until firm.

Cut rolls into 1/8-inch slices and bake on prepared cookie sheet for about 6 minutes. Cool on wire rack. Makes about 48 cookies.