Ingredients
10 cups all-purpose flour1/3 cup baking powder1/4 cup sugar1 tablespoon salt2 cups shorteningADDITIONAL INGREDIENTS FOR MUFFINS:1/4 cup sugar1-1/2 teaspoons grated orange zest1 large egg1 can (8 ounces) crushed pineapple, undrained1/4 cup whole milkADDITIONAL INGREDIENTS FOR BREAD)1 package (8 ounces) cream cheese, softened1 cup sugar2 large eggs3/4 cup mashed ripe banana (about 1 banana)1/2 cup chopped pecans
Preparation
In a large bowl, combine the dry ingredients. Cut in shortening until crumbly. Store in an airtight container in a cool, dry place or in the freezer for up to 6 months. Yield: about 7 batches of muffins and about 5 batches of bread (13 cups total).
To prepare muffins: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a bowl, combine 1-3/4 cups quick bread mix, sugar and orange zest. In a small bowl, combine the egg, pineapple and milk; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 8 muffins.
To prepare bread: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, beat cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in banana. Stir in 2-1/4 cups quick bread mix and pecans just until moistened.
Pour into a greased 9x5-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
