VERSATILE OAT MIX

3 cups all-purpose flour
1 cup packed brown sugar
½ cup sugar
3½ teaspoons baking powder
1½ teaspoons salt
1½ cups shortening
3 cups quick-cooking oats

ADDITIONAL INGREDIENTS FOR OAT PANCAKES:

1 egg, beaten
1 cup water

ADDITIONAL INGREDIENTS FOR OATMEAL MUFFINS:

1 egg, beaten
2/3 cup milk

ADDITIONAL INGREDIENTS FOR PEACH CRISP:

¼ cup packed brown sugar
1-21 oz. can peach pie filling
Ice cream or whipped topping, optional

In a large bowl, combine the flour, sugars, baking powder and salt; mix well. Cut in shortening until mixture resembles fine crumbs. Stir in oats. Store in airtight containers in a cool dry place for up to 6 months.
Yield: 9 cups (number of batches varies depending on recipe used).

To Prepare Pancakes: Combine 1½ cups oat mix, egg and water in a bowl; mix well. Let stand for 5 minutes. Pour by ¼ cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
Yield: 10 pancakes.

To Prepare Muffins: Combine 3 cups oat mix, egg and milk in a bowl; mix well. Fill paper-lined or greased muffin cups 2/3 full. Bake at 400° for 15 to 20 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Yield: 1 dozen muffins.

To Prepare Peach Crisp: Combine 2 cups oat mix and brown sugar in a bowl and mix well. Pat 1¼ cups into greased 8" baking pan. Spread with the pie filling. Sprinkle with the remaining oat mixture. Bake at 375° for 30 minutes or until lightly browned. Serve warm with ice cream or whipped topping if desired.
Yield: 6 to 8 Servings.