Yearly Pantry, week 11: mixes

This week's challenge from Tenzicut at Down to the Roots is to stock up on pre-made mixes like pancake, muffin, pudding, cookie and cakes. But it is so easy to make up your own mixes and, unlike what you buy in the store, you know what's going into them (a little plug for unbleached flour here). I always have a pancake/waffle mix sitting in the cabinet. In fact, I need to make more!
Here are recipes from my Amish Cooking cookbook:

Pancake Mix:
12 c. flour, 3/4 c sugar, 4 c. dry milk, 2 T. salt, 3/4 c. baking powder
Mix well and store in tight container.
To use: 1 1/2 c. pancake mix, 1 beaten egg, 1 c. water and 2 T. oil. (Dry milk can be omitted from the mix if milk is used in place of the water.)

Basic Cake Mix:
10 c. all purpose flour, 5 T. double acting baking powder, 5 t. salt, 7 c. sugar, 1 1/2 c. shortening, 1 c. dry milk
Sift dry ingredients together 3 times. Rub shortening into dry part until it resembles cornmeal texture. Store in airtight container. May be kept for 3 months. (Dry milk may be omitted if whole milk is used instead of water for the batter)
Here's a basic cake recipe:
Plain Cake:
4 1/2 c. mix, 1 c. milk or water, 2 t. vanilla, 2 eggs
Bake 25-30 minutes at 375.
(How easy is that??)

Basic Cookie Mix:
10 c. flour, 7 1/2 c. sugar, 3 1/3 c. shortening, 4 T. baking powder, 4 1/2 t. salt
Measure flour into large bowl. Add sugar, baking powder and salt. Blend thoroughly. Add shortening and work into mixture until uniformly blended. Put into tight containers. Do not pack down. Store at room temperature.

Pudding Mix:
1/2 c. corn starch, 1 c. flour, 1 1/2 c. sugar, 1 t. salt
Mix well and store in tight container.
Vanilla pudding:
3/4 c. mix, 2 beaten eggs, 2 T. butter, 3 c. milk, 2 t. vanilla
Heat 2 1/2 c. milk. While milk is heating, make a paste of the pudding mix, 1/2 c. milk and eggs. Add to hot milk. Cook 1 minute.
Chocolate pudding:
3/4 c. mix, 1/4 c. sugar, 2 eggs, 2 T. butter, 5 T. cocoa, 3 c. milk, 2 t. vanilla
Cook as with vanilla pudding.