The following is a cookie mix that you can make, put into a large (10cup) container and give as a gift. After the cookie mix there are some recipes that use the cookie mix for various cookies. Just copy, paste and print out the recipes to attach to your gift container.
5 cups flour
2 cups granulated sugar
1 cup plus 2 tablespoons packed light brown sugar
1 1/2 teaspoons salt
1 teaspoon baking soda
2 cups vegetable shortening
In a large bowl mix the flour, sugars, salt and baking soda well. With a pastry blender or 2 knives cut shortening into flour mixture until mixture resembles coarse crumbs. Store airtight in a cool, dry place. Makes about 10 cups. Use within 3 months.
Recipes to print and include with the Cookie Mix:
Oatmeal raisin cookies: In a large bowl mix well 2 cups Cookie Mix, 2 cups quick oats, 1 cup firmly packed light brown sugar and chopped walnuts. Stir in 2 slightly beaten eggs and 2 teaspoons pure vanilla extract until well blended. Shape dough in 1-inch balls. Place 1 1/2 inches apart on greased baking sheets. Press flat with bottom of glass dipped in flour. Bake in a preheated 350 degree F oven for 10 minutes or until lightly browned. Remove to racks to cool. Makes 66.
Spice Cookies: In a medium bowl mix well 2 cups Cookie Mix and 1 1/2 teaspoons pumpkin pie spice. Stir in 1 slightly beaten egg, 1/4 cup molasses and 1 teaspoon vanilla extract until well blended. Drop by teaspoonfuls (dip spoon in water to prevent sticking) 2 inches apart on greased baking sheet. Press flat with bottom of glass dipped in granulated sugar (moisten glass to help sugar adhere if necessary). Bake in a preheated 375 degree F oven for 8 to 10 minutes or until edges are browned. Remove to racks to cool. Makes 36.
Easy Peanut Butter Cookies: In a medium bowl mix well 2 cups Cookie Mix and 1/4 cup firmly packed light brown sugar. Stir in 1 slightly beaten egg,1/2 cup chunky peanut butter and 1 teaspoon vanilla extract until well blended. Shape dough into 1-inch balls. Place 1 1/2 inches apart on greased baking sheet. Press flat with fork tines dipped in water to prevent sticking. Bake in a preheated 375 degree F oven for 8 to 10 minutes or until edges are browned. Remove to racks to cool. Makes 40.
Fudgy Brownies: In a medium bowl mix well 2 cups Cookie Mix, 1 cup granulated sugar and 1/2 cup cocoa powder. Stir in 2 slightly beaten eggs, 2 tablespoons water and 1 teaspoon vanilla extract until well blended. Fold in 1/2 cup chopped walnuts. Spoon into greased 8-inch square baking pan; smooth top. Bake in a preheated 350 degree F oven for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on rack. Cut into 2-inch squares. Dust with confectioners' sugar, if desired.
Pinwheel Cookies: In a medium bowl stir 2 1/2 cups Cookie Mix, 1 slightly beaten egg and 1 1/2 teaspoons vanilla extract until well blended. Divide dough in half. With hands or wooden spoon work 2 tablespoons cocoa powder and 1 teaspoon water into half until well blended. Chill if necessary before rolling out. Roll out each half between 2 sheets lightly floured wax paper to a 12 x 9-inch rectangle. Place chocolate on vanilla. Starting at wide side, roll up tightly; chill for 1 hour.
Cut into 1/8-inch slices. Place 1 1/2 inches apart on greased baking sheet. Bake in a preheated 375 degree F oven for 8 to 10 minutes or until edges are lightly browned. Remove to racks to cool.
Checkerboard Cookies: Use Pinwheel Cookies recipe above. Divide chocolate and vanilla halves in half. Shape each to 1/2-inch thick rope with hands, lightly floured if necessary. Place a chocolate and vanilla roll parallel to each other, then a vanilla roll on top of the chocolate and a chocolate roll on top of the vanilla. Press lightly to form a compact roll (if necessary, moisten rolls with water to keep dough together). Wrap rolls airtight. Chill for 1 hour or overnight.
Cut into 1/8-inch slices. Bake as directed for Pinwheel Cookies.
Chocolate Chip Squares: In a large bowl mix well 2 1/3 cups Cookie Mix and 3/4 cup firmly packed brown sugar. Stir in 2 slightly beaten eggs and 1 teaspoon vanilla extract until well blended. Fold in 12 ounces semisweet chocolate chips and 1 cup chopped walnuts. Use a small metal spatula dipped in water to spread mixture in greased and lightly floured 15 x 10-inch jellyroll pan. Bake in a preheated 375 degree F oven for 20 minutes or until lightly browned. Cool in pan on rack. Cut into 2-inch squares.
Next is a granola mix recipe. Then following the recipe for the granola mix you will find a recipe for a granola cake, which can be printed up and included with the granola.
Homemade Granola Mix
2 1/2 cups regular rolled oats
1 cup shredded cocomut
1/2 cup coarsely chopped almonds
1/2 cup sesame seeds
1/2 cup shelled sunglower seeds
1/2 cup wheat germ
1/2 cup honey
1/4 cup cooking oil
1/2 cup snipped dried apricots
1/2 cup raisins
In bowl combine oats, coconut, almods, sesame seeds, sunflower seeds and wheat germ. Combine honey and oil. Stir into oat mixture. Spread out in 13x9x2-inch baking pan. Bake at 300-degrees till light brown, 45 to 50 minutes; stir every 15 minutes. Remove from oven; stir in apricots and raisins. Remove to another pan. Cool; stir often to prevent lumping. Pack in tightly covered jars or plastic bags. Makes 6 1/2 cups.
Directions to pack with mix: To store more than 2 weeks, seal in plastic bags and freeze.
Cake Recipe to include with Granola mix:
Granola Ripple Cake: In mixing bowl combine one package 2-layer-size white cake mix, one 3 5/8 or 3 3/4 oz. package instant butterscotch pudding mix, 1 cup water, and 1/2 cup cooking oil. Beat on medium speed of electric mixer till smooth, about 2 minutes. Add 4 eggs, one at a time, beating well after each. Pour three-fourths of the batter into a well-greased and floured 10-inch fluted tube pan. Sprinkle with 2 cups Home-made Granola mix. Spoon remaining batter over. Bake at 350 degrees, 50 to 55 minutes. Cool 15 minutes; remove from pan. Cool on rack. Dust with sifted powdered sugar.