Curry Powder

2 tablespoons ground cumin
2 tablespoons ground coriander
2 teaspoons ground turmeric
1/2 teaspoon crushed red pepper flakes or paprika
1/2 teaspoon ground (dry) mustard
1/2 taspoon ground ginger

1. Mix all ingredients and store in an airtight container.

Today, I found myself out of curry powder for the slow cooker chicken curry I was making, so I made do with this recipe.

Whole Wheat Baking Mix

2 cups all-purpose flour
2 cups whole wheat flour
1 tbsp baking powder
1/2 tbsp salt
1 tsp cream of tartar
1 cup dry nonfat milk
1 cup shortening

1. Place all ingredients in your mixer bowl.
2. Use whisk attachment and mix at low speed until mixture is evenly mixed. It will look mealy.
3. Store in air-tight container and store either in refrigerator or at room temperature. Use within about 3 months.
   

This mix can replace Bisquick or other purchased mixes in pancakes, muffins and other baked goods.