Lily-of-the-valley

→1 1/4 cups water 300 mL

→4 1/2 cups Bran and Whole-Wheat mix (use the recipe above) 1,125 L

→Nutty Bran and Whole-Wheat Muffins

→2. Store mix in an airtight container in a cool, dry place for up to 3 months. Makes 12 cups (3L).

→1. In a large bowl using a pastry blender or your fingers, mix together whole-wheat flour, all-purpose flour, cereal, dry milk, brown suger, baking powder, salt and shortening. Blend well untill mixture resembles fine crumbs.

→1 1/2 cups shortening 375 mL

→1 tbsp salt 15 mL

→4 tbsp baking powder 60 mL

→1 1/2 cups packed brown sugar or granulated sugar 375 mL

→1 1/2 cups non-fat dry milk375 mL

→2 1/2 cups whole bran cereal 625 mL

→3 cups all-purpose flour 750 mL

→3 cups whole-wheat flour 750 mL

→Bran and Whole-Wheat Mix

→* Whole-Wheat Multipurpose Mix: Use 5 cups (1,25L) all-purpose flour and 5 cups (1,25L) whole-wheat flour.

→Variation

→2. Store in an airtight container in a cool, dry place for up to 3 months. Makes about 13 cups (3,25L).

→1. In a large bowl co,bime flour, sugar, baking powder and salt, mixing well. With a pastry blender or 2 knives, cut in shortening untill mixture resembles coarse crumbs.

→2 cups shortening 500 mL

→1 tbsp salt 15 mL