• Choose a method and combine flour, buttermilk powder, baking powder, sugar, salt, and baking soda until fully combined. Add shortening, cut into small cubes, and work into the dry ingredients until the mixture is the texture of coarse crumbs or very lightly dampened cornmeal.

To make one batch of biscuits

• Preheat oven to 450°F. Place on a large sheet pan lined with parchment paper.
• Combine 2 cups of biscuit mix and 7 tablespoons (½ cup minus 1 tablespoon) of milk. Mix to a cohesive dough. If dry, add 1 more tablespoon of milk. Place on floured counter and roll or press into a rectangle ½ inch thick. Use a biscuit cutter to cut out biscuits, pressing straight down, and pulling straight back up, without twisting the cutter.
• For drop biscuits, mix dough as directed and, using a medium scoop or ¼ cup measuring cup, portion out biscuits onto a lined sheet pan.
• Place biscuits on lined sheet pan, brush with melted butter and bake at 450° for 12 to 15 minutes, or until golden brown on top. Brush with more melted butter and enjoy.

• To Make Cornbread:
• Preheat oven to 400 F. Grease an 8×8 pan
• Add 3 cups dry mix, 2 eggs, 1 cup milk and 1/2 cup melted (unsalted) butter. Combine wet to dry ingredients, pour into a greased baking pan and bake for 20-30 minutes.

• To Bake Crackers:
• Preheat oven to 400°F (200°C).
• In a bowl, mix 2 cups cracker mix with ⅓ cup oil (olive oil, butter, or coconut oil).
• Add ½ cup water, stir until dough forms.
• Roll out thin on a lightly floured surface.
• Cut into squares, triangles, or use a cookie cutter.
• Bake 10–12 minutes until golden and crisp. Cool before storing.
• Flavor Variations ✨
• Cheddar Herb: Mix in ½ cup shredded cheddar before rolling.
• Everything Bagel: Sprinkle tops with everything seasoning before baking.
• Sweet Cinnamon: Add 2 tablespoons sugar + 1 teaspoon cinnamon to the mix; brush rolled dough with melted butter and sugar before baking.

• Add flour, salt and the 2 1/2 cups of cold crisco to a mixing bowl. Crack the egg into a measuring cup, add 1 teaspoon of vinegar and fill the cup to the one cup mark.
• Use a fork or pastry cutter to work the ingredients into a dough. Do not handle any more than possible. Your hands will heat the shortening in the dough and affect the crust.
• Once mixed, divide into 6 balls and at this point you can freeze them. Simply thaw to use.

• Combine the dry ingredients thoroughly, then funnel the mixture into a quart-size mason jar, seal airtight, and label.
• When ready to bake, pour the entire contents of the jar into a bowl, Add 2 large eggs, 1 teaspoon vanilla extract and optional mix-ins (¾–1 cup total) chopped nuts, chocolate chips, dried fruit, or espresso powder and stir until a stiff dough forms.
• Divide the dough in half, shape into two flattened logs on a lined baking sheet, and bake at 350°F for 25–30 minutes until set.
• Let cool for 10 minutes, slice diagonally, then return the slices to the pan cut-side down and bake for 10–12 minutes per side until crisp.

• This recipe fills one QUART jar and makes one large pizza.
• When you want to make pizza add the dry ingredients to a bowl and add 2 tablespoons oil and 1 1/4 cups (295 ml) warm water at 105-110 degrees.
• Mix by hand and knead until smooth and roll out on a floured countertop. After kneading the dough, place it in a bowl and cover it. Let it rise 20–30 minutes in a warm spot until it looks slightly puffy.
• Roll out the dough into a circle and place it on your greased pans.
• My pizza pan is 14 inches in diameter. You could also make two smaller pizzas. Be sure and grease your pizza pans.
• Spread the pizza sauce on top of the dough, sprinkle veggies, Mozzarella Cheese, and top with Pepperoni if desired.
• Bake on a greased large pizza pan at (375°F) = (190°C) degrees for 20-25 minutes.

• In a large bowl mix together dry ingredients. Store in an airtight container up to 6 months.
• To prepare: Preheat oven to 400°.
• Base for EVERY batch

  2 cups mix

  ½ cup shortening or oil

  ¾ cup milk

  2 eggs

  1 tsp vanilla (Bake 400°F, 18–21 min)

  To make varieties to this base, you will in whichever add on below that you want. Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

  🍓 Fruit Muffins

  Blueberry– 1 cup blueberries

  Strawberry– 1 cup diced strawberries

  Raspberry White Chocolate– ¾ cup raspberries– ½ cup white chocolate chips

  Apple Cinnamon– 1 cup diced apple– ½ tsp cinnamon

  Cranberry Orange– 1 cup chopped cranberries– 1 tsp orange zest

  Banana Nut– 1 cup mashed banana– ½ cup chopped nuts

  🍫 Sweet / Bakery Muffins

  Chocolate Chip– 1 cup chocolate chips

  Double Chocolate– ¼ cup cocoa powder– +2 Tbsp milk– ½–1 cup chocolate chips

  Cinnamon Roll– Swirl in ¼ cup brown sugar + 1 tsp cinnamon

  Brown Sugar Streusel– Top with streusel (butter, flour, sugar, cinnamon)

  Maple Pecan– ½ tsp maple extract– 1 cup chopped pecans

  Snickerdoodle– ½ tsp cinnamon– Cinnamon-sugar sprinkle on top

  Vanilla Bean– ½ tsp vanilla powder or paste– Optional glaze

  🍂 Spice & Cozy Muffins

  Pumpkin Spice (NO pumpkin)– ½–1 tsp pumpkin pie spice

  Chai Spice– ½ tsp cinnamon– ¼ tsp ginger– ¼ tsp cardamom– Pinch cloves

  Gingerbread– ½ tsp ginger– ¼ tsp cloves– ¼ tsp allspice

  Spice Cake– ½ tsp cinnamon– ¼ tsp nutmeg– ¼ tsp allspice

  🥜 Cozy + Breakfast Muffins

  Oatmeal Raisin– ½ cup quick oats– ½ cup raisins

  Cinnamon Pecan– 1 tsp cinnamon– 1 cup chopped pecans

  Morning Glory-Style– ½ cup shredded carrot– ¼ cup coconut– ¼ cup raisins– ¼ tsp cinnamon

• Preheat oven to 350°F. Grease a standard loaf pan.

Cinnamon Sugar Bread

• In a bowl, whisk together 2 large eggs, ½ cup milk (or milk alternative), ⅓ cup melted butter or oil and 1 teaspoon vanilla extract. Add the 2 1/2 cups Sweet Bread Base Mix and 1 teaspoon cinnamon and stir just until combined. Do not overmix.
• Create swirl in a small bowl: ¼ cup brown sugar + 1 tablespoon cinnamon. Pour batter into prepared pan. Spread swirl mixture over batter and gently swirl with a knife before baking. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes, then remove from pan and cool completely.
• Spread swirl mixture over batter and gently swirl with a knife before baking.

Apple Cinnamon Bread

• In a bowl, whisk together 2 large eggs, 6 tablespoons of milk (or milk alternative), ⅓ cup melted butter or oil and 1 teaspoon vanilla extract. Add the 2 1/2 cups Sweet Bread Base Mix and stir just until combined. Do not overmix.
• Toss 1½ cups finely diced apples in 1 teaspoon of flour and add in then add 1 teaspoon cinnamon. Pour batter into prepared pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes, then remove from pan and cool completely.

Banana Bread

• In a bowl, whisk together 2 large eggs, ½ cup mashed overripe bananas, ⅓ cup melted butter or oil and 1 teaspoon vanilla extract. Add the 2 1/2 cups Sweet Bread Base Mix and 1 teaspoon cinnamon and stir just until combined. Do not overmix.
• Optional: add ½ teaspoon cinnamon. Pour batter into prepared pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes, then remove from pan and cool completely.

Blueberry Bread

• In a bowl, whisk together 2 large eggs, ½ cup milk (or milk alternative), ⅓ cup melted butter or oil and 1 teaspoon vanilla extract. Add the 2 1/2 cups Sweet Bread Base Mix and 1 teaspoon cinnamon and stir just until combined. Do not overmix.
• Toss 1 – 1 1/2 cups blueberries (fresh or frozen) in 1 teaspoon flour before folding in. Pour batter into prepared pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes, then remove from pan and cool completely.

Lemon Bread

• In a bowl, whisk together 2 large eggs, ½ cup milk (or milk alternative), ⅓ cup melted butter or oil and 1 teaspoon vanilla extract. Add the 2 1/2 cups Sweet Bread Base Mix and stir just until combined. Add 1½ tablespoons lemon zest. Do not overmix.
• Pour batter into prepared pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes, then remove from pan and cool completely.
• Optional glaze after baking: powdered sugar + lemon juice.

Orange Cranberry Bread

• In a bowl, whisk together 2 large eggs, ½ cup orange juice, ⅓ cup melted butter or oil and 1 teaspoon vanilla extract. Add the 2 1/2 cups Sweet Bread Base Mix and stir just until combined. Add 1 tablespoon orange zest and ¾ cup dried cranberries. Do not over mix
• Pour batter into prepared pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes, then remove from pan and cool completely.

Chocolate Chip Bread

• In a bowl, whisk together 2 large eggs, ½ cup milk (or milk alternative), ⅓ cup melted butter or oil and 1 teaspoon vanilla extract. Add the 2 1/2 cups Sweet Bread Base Mix and ¾–1 cup chocolate chips and stir just until combined.
• Pour batter into prepared pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes, then remove from pan and cool completely.

Nut Bread

• In a bowl, whisk together 2 large eggs, ½ cup milk, ⅓ cup melted butter or oil and 1 teaspoon vanilla extract. Add the 2 1/2 cups Sweet Bread Base Mix and stir just until combined. Add ¾ cup chopped nuts (walnuts or pecans). Toast nuts lightly for best flavor. Fold in.
• Pour batter into prepared pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes, then remove from pan and cool completely.

Streusel-Topped Bread

• In a bowl, whisk together 2 large eggs, ½ cup milk (or milk alternative), ⅓ cup melted butter or oil and 1 teaspoon vanilla extract. Add the 2 1/2 cups Sweet Bread Base Mix. Pour batter into prepared pan. In a small bowl combine: ½ cup flour, ¼ cup brown sugar, ¼ cup butter, crumbed, and ptional: add nuts or oats. Top with streusel before baking:
• Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes, then remove from pan and cool completely.

Cinnamon Raisin Bread

• In a bowl, whisk together 2 large eggs, ½ cup milk (or milk alternative), ⅓ cup melted butter or oil and 1 teaspoon vanilla extract. Add the 2 1/2 cups Sweet Bread Base Mix and ¾ cup raisins (Soak raisins in warm water for 10 minutes and drain before adding for softer texture) and 1 teaspoon cinnamon. Do not overmix.
• Pour batter into prepared pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes, then remove from pan and cool completely.

Pumpkin Bread

• In a bowl, add 3 cups of your base sweet bread mix, 1 cup pumpkin purée (not pumpkin pie filling), 2 eggs, ⅓ cup oil (or melted butter), ¼ cup milk (reduce liquid because pumpkin adds moisture) and 1½ teaspoons pumpkin pie spice(or 1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp cloves).
• Pour batter into prepared pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes, then remove from pan and cool completely.

• In a large bowl, whisk together the flour, baking powder, and salt.
• Cut in the shortening or butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
• Store in an airtight container in a cool, dry place for up to 3 months or in the refrigerator for up to 6 months.
• To Use as Bisquick Substitute:
• Use 1 cup of mix in place of 1 cup of Bisquick in recipes.

• Mix well and store airtight up to 3 months.
• 🍫 Per Batch (1 pan / “1 box”)
• Use 2 1/2 cups mix, then add:
• 2 eggs
• 1/2 cup oil or melted butter
• 1/4 cup water
• Bake at 350°F for 20–25 minutes

• Choose a method and combine flour, buttermilk powder, baking powder, sugar, salt, and baking soda until fully combined. Add shortening, cut into small cubes, and work into the dry ingredients until the mixture is the texture of coarse crumbs or very lightly dampened cornmeal.

To make one batch of biscuits

• Preheat oven to 450°F. Place on a large sheet pan lined with parchment paper.
• Combine 2 cups of biscuit mix and 7 tablespoons (½ cup minus 1 tablespoon) of milk. Mix to a cohesive dough. If dry, add 1 more tablespoon of milk. Place on floured counter and roll or press into a rectangle ½ inch thick. Use a biscuit cutter to cut out biscuits, pressing straight down, and pulling straight back up, without twisting the cutter.
• For drop biscuits, mix dough as directed and, using a medium scoop or ¼ cup measuring cup, portion out biscuits onto a lined sheet pan.
• Place biscuits on lined sheet pan, brush with melted butter and bake at 450° for 12 to 15 minutes, or until golden brown on top. Brush with more melted butter and enjoy.

• In a large bowl, combine the flour, sugar, salt, and baking soda. Mix thoroughly.Cut in the shortening using a pastry cutter or your hands until the mixture resembles coarse crumbs. Store the mix in an airtight container at room temperature for up to 8 weeks.
• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms.
• Add any desired mix-ins or follow the variations below.
• Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
• Bake for 10–12 minutes, or until the edges are lightly golden.
• If you are making the alternative version without shortening, add butter at bake time:

  For each batch:

  2½ cups dry cookie mix

  ½ cup (1 stick) softened butter

  1 egg

  1 teaspoon vanilla

  Mix until a soft dough forms, then add mix-ins.

  Bake at 350°F for 10–12 minutes.

Classic Sugar Cookies

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Roll dough balls in sugar before baking.

Chocolate Chip

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add 1 cup semisweet chocolate chips.

Oatmeal Raisin

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add 1½ cups oats, ½ cup raisins, 1 tsp cinnamon.

Peanut Butter

• In a bowl, combine 2 1/4 cups of the Pantry Cookie Mix, 1 egg, 1/4 cup of peanut butter and 1 teaspoon of vanilla extract. Mix until a dough forms. Flatten with fork before baking.

Snickerdoodles

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add 1 tsp cream of tartar. Roll in cinnamon sugar.

Double Chocolate

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add ⅓ cup cocoa powder + 1 cup chocolate chunks.

Coconut Macadamia

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add ½ cup coconut + ½ cup chopped macadamia nuts.

Lemon Sugar

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add 1 Tbsp lemon zest + 1 Tbsp lemon juice. Roll in sugar.

Trail Mix

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add ½ cup nuts, ¼ cup dried fruit, ¼ cup mini chips.

M&M

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add 1 cup M&Ms.

White Chocolate Cranberry

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add ¾ cup cranberries + ¾ cup white chips.

Cinnamon Roll

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add 1 tsp cinnamon and 3 tablespoons of brown sugar. Swirl brown sugar + cinnamon.

Butterscotch Chip

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add 1 cup butterscotch chips. Optional pecans.

Funfetti

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add ¾–1 cup rainbow sprinkles.

Espresso Chocolate Chip

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add 1½ tsp instant espresso powder + chocolate chips.

Roll Out Sugar Cookies

• Use THIS Roll-Out Method

  For one batch:

  2½ cups Pantry Cookie Mix

  ¾ cup softened butter (not melted)

  1 egg

  1 teaspoon vanilla

  + 2–4 tablespoons flour (as needed for firmness)

  Optional but recommended:

  ½ teaspoon baking powder (instead of relying on the soda in the mix)

  OR accept slightly softer edges if skipping this

  How to Handle the Dough (This Is Key)

  Mix until a smooth, soft dough forms

  Divide dough in half

  Flatten into discs

  Chill 1–2 hours (non-negotiable)

  Roll between parchment to ¼ inch thick

  Cut, chill again 10–15 minutes

  Bake at 350°F for 8–10 minutes

  👉 You’re looking for set edges, pale tops.

Instructions

• In a very large bowl, stir together flour, baking powder, salt, and sugar until blended.
• Sift the dry ingredients three times.
• Cut in shortening using a pastry blender, mixer on low speed, or fingertips until evenly crumbly.
• Store in an airtight container.
• To measure, lightly spoon mix into a measuring cup and level. Do not pack.

BASIC MIXING METHOD (FOR ALL CAKES)

• Bring all ingredients to room temperature.
• Use a large mixing bowl and low mixer speed.
• Scrape bowl frequently.
• Beat 2 minutes after each liquid addition unless otherwise noted.

  VARIATIONS THAT NEED A CHANGE WITH CAKE FLOUR

  🍍 Fruit-Heavy / High-Moisture Cakes

  Cake flour is softer → these can sink or go gummy without a small fix.

  Needs adjustment:

  Pineapple Upside-Down

  Banana Cake

  Carrot Cake

  Strawberry (fresh or puree-based)

  Peach / Apple Chunk Cakes

  ✔ Choose ONE fix per recipe:

  Reduce fruit/liquid by 2 TbspOR

  Add 1 Tbsp all-purpose flour to the batterOR

  Add 1 extra egg white

  🍫 Chocolate-Heavy Cakes (Cocoa Powder Based)

  Cocoa dries batter and weakens structure with cake flour.

  Needs adjustment:

  Devil’s Food

  ✔ Fix:

  Add 1 Tbsp extra liquid (milk, water, or coffee)

CAKE VARIATIONS (1–20)

Yellow Cake

• Ingredients
• 3 1/3 cups Master Mix
• 3/4 cup milk
• 2 eggs
• 1 teaspoon vanilla
• Instructions
• Add 1/2 cup milk to mix; beat 2 minutes.
• Add remaining milk, eggs, and vanilla; beat 2 minutes.
• Baking
• Two 8-inch round pans: 375°F for 20–22 minutes
• One 9×13-inch pan: 375°F for 35–40 minutes
• Cupcakes: 375°F for 12–15 minutes

White Cake

• Ingredients
• 3 1/3 cups Master Mix
• 3/4 cup milk
• 3 egg whites
• 1 teaspoon vanilla
• Instructions
• Add 1/2 cup milk to mix; beat 2 minutes.
• Add remaining milk, egg whites, and vanilla; beat 2 minutes.
• Baking
• Two 8-inch round pans: 375°F for 20–22 minutes
• One 9×13-inch pan: 375°F for 35–40 minutes
• Cupcakes: 375°F for 12–15 minutes

Chocolate Cake

• Ingredients
• 3 cups Master Mix
• 1/3 cup cocoa powder
• 1 cup milk
• 2 egg yolks
• 2 egg whites
• 1/4 cup sugar
• Instructions
• Beat egg whites with sugar until stiff; set aside.
• Stir cocoa into Master Mix.
• Add 1/2 cup milk and egg yolks; beat 2 minutes.
• Add remaining milk; beat 2 minutes.
• Fold in meringue gently.
• Baking
• Two 8-inch round pans: 375°F for 20–22 minutes
• One 9×13-inch pan: 375°F for 35–40 minutes

Spice Cake

• Ingredients
• 3 1/3 cups Master Mix
• 3/4 cup milk
• 2 eggs
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• Instructions
• Stir spices into Master Mix.
• Prepare batter using basic mixing method.
• Baking
• Two 8-inch round pans: 375°F for 20–22 minutes
• One 9×13-inch pan: 375°F for 35–40 minutes

Lemon Cake

• Ingredients
• 3 1/3 cups Master Mix
• 3/4 cup milk or water
• 4 eggs
• 2 teaspoons lemon extract
• Zest of 1 lemon
• Instructions
• Prepare batter using basic mixing method.
• Baking
• Two 8- or 9-inch round pans: 350°F for 25–30 minutes
• One 9×13-inch pan: 350°F for 35–40 minutes
• Cupcakes: 350°F for 18–22 minutes

Pineapple Upside-Down Cake

• Pan Layer
• 1/2 cup butter, melted
• 1 cup packed brown sugar
• 1 can (20 oz) pineapple slices, drained
• 10–12 maraschino cherries
• Cake Ingredients
• 3 1/3 cups Master Mix
• 3/4 cup pineapple juice
• 2 eggs
• 1 teaspoon vanilla
• Instructions
• Pour butter into a greased 9×13 pan.
• Sprinkle evenly with brown sugar.
• Arrange pineapple slices and cherries.
• Prepare batter using basic mixing method and gently spoon over fruit.
• Baking
• One 9×13-inch pan: 350°F for 40–45 minutes
• Cool 10 minutes, then invert.

Banana Cake

• Ingredients
• 3 1/3 cups Master Mix
• 1/2 cup milk
• 1/2 cup mashed ripe banana
• 2 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• Instructions
• Prepare batter using basic mixing method.
• Baking
• Two 8-inch round pans: 350°F for 25–30 minutes
• One 9×13-inch pan: 350°F for 40–45 minutes

Carrot Cake

• Ingredients
• 3 1/3 cups Master Mix
• 3/4 cup milk
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups finely grated carrots
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Instructions
• Prepare batter; fold in carrots.
• Baking
• Two 9-inch round pans: 350°F for 30–35 minutes
• One 9×13-inch pan: 350°F for 40–45 minutes

Apple Spice Cake

• Ingredients
• 3 1/3 cups Master Mix
• 3/4 cup milk
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups chopped apples
• 1 1/2 teaspoons cinnamon
• Instructions
• Prepare batter using basic mixing method.
• Baking
• Two 9-inch round pans: 350°F for 30–35 minutes
• One 9×13-inch pan: 350°F for 40–45 minutes

Coconut Cake

• Ingredients
• 3 1/3 cups Master Mix
• 3/4 cup coconut milk
• 3 egg whites
• 1 teaspoon vanilla
• 1/2 teaspoon coconut extract
• Instructions
• Prepare batter using basic mixing method.
• Baking
• Two 8-inch round pans: 350°F for 25–30 minutes
• One 9×13-inch pan: 350°F for 35–40 minutes

Orange Cake

• Ingredients
• 3 1/3 cups Master Mix
• 3/4 cup orange juice
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon orange extract
• Zest of 1 orange
• Instructions
• Prepare batter using basic mixing method.
• Baking
• Two 8-inch round pans: 350°F for 25–30 minutes
• One 9×13-inch pan: 350°F for 35–40 minutes

Chocolate Chip Cake

• Ingredients
• 3 1/3 cups Master Mix
• 3/4 cup milk
• 2 eggs
• 1 teaspoon vanilla
• 1 cup mini chocolate chips, lightly floured
• Instructions
• Prepare batter; fold in chocolate chips.
• Baking
• Two 8-inch round pans: 375°F for 20–22 minutes
• One 9×13-inch pan: 375°F for 35–40 minutes
• Cupcakes: 375°F for 12–15 minutes

Coffee Cake (Cinnamon Streusel)

• Streusel
• 1/2 cup brown sugar
• 1/2 cup flour
• 1 teaspoon cinnamon
• 1/4 cup butter
• Cake Ingredients
• 3 1/3 cups Master Mix
• 3/4 cup milk
• 2 eggs
• 1 teaspoon vanilla
• Instructions
• Prepare batter using basic mixing method.
• Layer batter and streusel in pan.
• Baking
• One 9×13-inch pan: 350°F for 40–45 minutes

Peanut Butter Cake

• Ingredients
• 3 1/3 cups Master Mix
• 3/4 cup milk
• 2 eggs
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla
• Instructions
• Prepare batter using basic mixing method.
• Baking
• Two 8-inch round pans: 350°F for 25–30 minutes
• One 9×13-inch pan: 350°F for 40–45 minutes

Brown Sugar Butter Cake

• Ingredients
• 3 1/3 cups Master Mix
• 1/2 cup milk
• 1/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon butter extract (optional)
• Instructions
• Prepare batter using basic mixing method.
• Baking
• Bundt pan: 350°F for 50–55 minutes
• Two loaf pans: 350°F for 45–50 minutes

Red Velvet Cake

• Ingredients
• 3 1/3 cups Master Mix
• 3/4 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla
• 1 tablespoon cocoa powder
• 1 teaspoon white vinegar
• 1 ounce red food coloring
• Instructions
• Stir cocoa into mix.
• Prepare batter using basic mixing method.
• Baking
• Two 8-inch round pans: 350°F for 25–30 minutes
• One 9×13-inch pan: 350°F for 35–40 minutes
• Cupcakes: 350°F for 18–22 minutes

German Chocolate Cake

• Ingredients
• 3 cups Master Mix
• 1/2 cup cocoa powder or melted German chocolate
• 1 cup milk
• 3 eggs
• 1 teaspoon vanilla
• Instructions
• Prepare batter using basic mixing method.
• Baking
• Two 9-inch round pans: 350°F for 30–35 minutes
• One 9×13-inch pan: 350°F for 40–45 minutes

Devil’s Food Cake

• Ingredients
• 3 cups Master Mix
• 1/2 cup cocoa powder
• 1 cup milk
• 3 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/2 cup hot coffee or hot water
• Instructions
• Stir cocoa and baking soda into mix.
• Prepare batter, then slowly stir in hot liquid.
• Baking
• Two 9-inch round pans: 350°F for 30–35 minutes
• One 9×13-inch pan: 350°F for 40–45 minutes
• Cupcakes: 350°F for 18–22 minutes

Butterscotch Cake

• Ingredients
• 3 1/3 cups Master Mix
• 1/2 cup milk
• 1/4 cup packed brown sugar
• 1/4 cup melted butterscotch chips
• 2 eggs
• 1 teaspoon vanilla
• Instructions
• Prepare batter using basic mixing method.
• Baking
• Two 8-inch round pans: 350°F for 25–30 minutes
• One 9×13-inch pan: 350°F for 40–45 minutes

Coconut Pineapple Cake

• Ingredients
• 3 1/3 cups Master Mix
• 3/4 cup coconut milk
• 2 eggs
• 1 teaspoon vanilla
• 1 cup crushed pineapple, drained
• 1/2 cup sweetened shredded coconut
• Instructions
• Prepare batter; fold in pineapple and coconut.
• Baking
• Two 9-inch round pans: 350°F for 30–35 minutes
• One 9×13-inch pan: 350°F for 40–45 minutes