Here's a few from my collection - I'm not sure of what you are looking for...
Aunt Jemima's Pancake Mix
2 cups Self-rising flour
2 cups Bisquick
1/2 cup Sugar
1/2 cup Non-dairy creamer powder
TO USE THE MIX:
1 Egg
8 ounces 7-up
1 3/4 cups prepared pancake mix
THE MIX: In an 8-cup container, stir together flour, Bisquick, sugar and creamer. Cover tightly. Refrigerate mix to use within 3 months.
Makes 7 cups of mix.
TO USE: Into blender, put egg, 7-up and prepared pancake mix. Blend at high speed until smooth, 1 minute. Allow 1/3 cup batter for each 6" pancake.
Yellow Cake Mix
1 7/8 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar
1/2 cup vegetable shortening
Sift together flour, baking powder, and salt; stir to blend; resift with sugar. Cut the shortening into the dry ingredients until the mixture looks crumbly. Label and store in a sealed plastic bag at room temperature. Makes 1 package mix. Each package makes two 8 or 9 inch layers or one 9 x 13 x 2 inch rectangle.
TO USE: Pour 1 package of mix into a mixing bowl; add 3/4 cup milk and 1 1/4 teaspoons vanilla extract. Using either an electric or manual rotary beater, beat at slow to medium speed for two minutes (by hand, beat 3 minutes averaging 135 strokes per minute). Scrape the sides of the bowl frequently as you beat. Add 2 eggs; beat 1 minute more (2 minutes by hand). Grease and dust with flour your choice of pan(s); spread batter evenly in pans. Bake round cake pans at 375 degrees F. for about 25 minutes or until a toothpick inserted in the center comes out clean; bake the 9 x 13 x 2 inch pan for 30 to 35 minutes or until a toothpick comes out clean. Cool cake(s) for 10 minutes in their pan(s) before turning out on racks.
CHOCOLATE CAKE MIX
Make several batches of the mix at one time. Store it in an airtight container (or a doubled airtight plastic bag) in a cool, dry place (not the refrigerator!) for up to two months.
2-1/4 c. unbleached flour, stirred before measuring and spooned lightly into measuring cup
1 2/3 c. sugar
1/2 c. unsweetened Dutch process cocoa powder
1 T. baking powder
Large pinch of salt
Sift or strain all ingredients into large bowl. With large spoon, blend well until of an even color. Carefully pour or spoon into airtight storage container. Seal; store at cool, dry room temperature for up to 2 months.
TO MAKE CAKE:
One package or container of cake mix
1-1/4 c. water
3/4 c. unsalted butter, softened (butter must be soft but not melted)
3 large eggs
2 t. vanilla (optional)
Preheat oven to 350* F. Grease and flour pans. Line bottoms with wax paper, grease and flour. Pour cake mix into a large bowl or large bowl of electric mixer. Add remaining ingredients. Beat at lowest speed until dry ingredients are moistened (if using a hand-held mixer, beat at a low speed). Beat two minutes at medium speed. Batter may appear slightly curdled, but will bake up fine. Pour into prepared pan(s). Bake
27 to 35 minutes, turning pan(s) back-to-front once about halfway during baking time (if using layer pans, switch their positions in the oven as you do so). Cake is done when toothpick inserted in center emerges with a few moist crumbs still clinging to it. Do not overbake! Remove pan(s) to cooling racks. For doubled foil oblong pan, allow cake to cool completely before serving or frosting. For layer pans, cool 10 to 15 minutes. Gently loosen cakes from edges of pan; invert onto cooling racks. Carefully peel off wax paper circles from cake bottoms; re-invert to cool right side up. Cool completely before frosting.
NOTE: To make cake with oil, use a tasteless vegetable oil (such as corn oil), and use only 1/2 cup (yes, 1/2 cup oil instead of 3/4 cup butter). Prepare cake as directed above with stand mixer, hand-held mixer, or by hand using a whisk EXCEPT after dry ingredients are moistened and bowl beater(s) scraped, beat only one minute at medium speed. Bake and cool as directed above.
Double-Fudge Brownie Mix
Dense and fudgie; these are the best brownies in the world.
2 cups sugar
1 cup cocoa (not Dutch process)
1 cup all-purpose flour
1 cup chopped pecans
1 cup chocolate chips
Mix all the ingredients together and store in an airtight container.
If you want to give this mix as a gift, attach the following instructions to the jar:
Double-Fudge Brownies
1 package Double-Fudge Brownie Mix
1 cup butter or margarine, softened
4 eggs
Preheat the oven to 325° F. Grease a 12x9 inch pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating well after each addition. Add the Double-Fudge Brownie Mix and continue to beat the mixture until it is smooth. Spread the mixture into the greased pan, and bake for 40 to 50 minutes.
Cookie Mix
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 well the flour, sugars, salt and baking soda. With a pastry blender or 2 knives cut shortening into flour mixture until mixture resembles coarse crumbs. Store airtight in a cool, dry place. Use within 3 months. Makes about 10 cups.
Raisin-Oatmeal 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 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.
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