oom temperature for up to 6 months. Biscuit mix made with
Mix and store in airtight container.
For 1 cup of cocoa, mix 3 tablespoons with 8 ounces of boiling water.
Makes 21 cups.
Combine ingredients in a large bowl and mix well.
Store cocoa mix in an airtight container.
To serve, place 1/3 cup mix in a cup.
Add 1 cup boiling water and stir well.
Mix flour, sugar, baking soda, salt, cocoa and cocoa mix. Add vinegar, vanilla and cooking oil. Slowly add 1 cup cold water. Pour into greased and floured 8-inch pan or 12 cupcakes. Bake at 350\u00b0 for 35 minutes.
In a bowl, combine the cocoa, sugar, and chocolate. Store in an airtight container. Keep at room temperature for up to 4 months.
Include these instructions with your gift: \"In a small saucepan, whisk 1/4 cup cocoa mix with 3/4 cup milk. Bring to a bare simmer.
In large container, combine all ingredients.
Store tightly covered.
For each serving, mix 1/4 cup mix with 1 cup boiling water.
Makes about 50 servings.
Mix all the ingredients in the Traditional cocoa mix.
I give everything a whizz in the food processor to combine well.
Store in an airtight container.
Spiced cocoa mix: To one recipe of the traditional mix, add the spices and mix.
Enjoy a warming spiced cocoa!
Java Cocoa: To one recipe of traditional mix, mix in instant coffee powder.
To make hot cocoa, place 1/4 cup of mix in a mug.
Stir in 1 cup of boiling hot water.
Hot mint Cocoa: Steep one mint tea bag in a cup of hot traditional cocoa.
Combine all ingredients and pour into an airtight jar.
Instructions for gift giving.
CINNAMON COFFEE COCOA.
1 cup hot water.
2-3 tablespoons cinnamon coffee cocoa mix.
stir well and enjoy!
Please use within 6 months -- .
o 400 degrees.
For the filling mix the turkey or chicken
First three ingredients are for Basic coffee mix.
sugar, non dairy creamer
ill mug half-full with mix and add liquid. I can
In large bowl combine all ingredients.
Store in airtight container.
Give mix with the recipe for Hot Cocoa.
Yields 16 cups of mix, enough for 32 servings.
COMBINE dry milk, sugar, cocoa and marshmallows in large bowl.
Pour into 2-quart jar or tall container.
Seal with lid and decorate with fabric and ribbon.
RECIPE TO ATTACH:
Measure 1/2 cup cocoa mix into mug. Stir in 1 cup hot water or milk.
Combine all the dry ingredients in a large bowl and mix well.
Take the bittersweet chocolate and roughly chop it up to give a chunky but consistent size.
Mix well with a wooden spoon and then store in a dry airtight container.
To make the hot chocolate, simply add 1 cup of water per 1/2 cup of hot cocoa mix.
Heat in a small saucepan over low heat, stirring with a whisk.
Heat until hot, but do not boil, about 6 to 7 minutes.
Serve with marshmallows.
Mix all dry ingredients in a deep bowl and add as many marshmallows desired.
To make a cup of cocoa, simply add 1/3 cup mix to a cup of boiling water.
May use more mix, if necessary.
Combine dry milk, sugar and 1/4 cup + 2 T. cocoa in a large bowl with lid. Cover and Shake.
Spoon into decorated holiday baggies. Toss mini marshmallows on top. Place baggie into large holiday coffee mug. Decorate as desired.
Attach following recipe:.
Measure 1/2 cup cocoa mix into mug. Stir in 1 cup hot water or milk.
Place cocoa mix into a large mug.
Add peanut butter.
Gradually stir in hot water and mix until well blended.
Top with whipped topping and sprinkles if you desire.
In a large mixing bowl combine all ingredients.
Blend well. Store in tightly covered container.
To use single serving; combine 1/4 cup mix and 3/4 cup of boiling water in cup or mug.
Stir to blend.
Makes 3-1/4 cups (15-16 servings).
Stir all ingredients together and store in a tightly closed jar or container for up to two months.
Pour boiling water into a mug and steep tea bag, about 2 minutes. Remove tea bag; add milk, hot cocoa mix, and sugar. Stir until well-blended, about 20 seconds.