Versatile Oat Mix

• 3 cups all-purpose flour
• 1 cup packed brown sugar
• 1/2 cup sugar
• 3-1/2 teaspoons baking powder
• 1-1/2 teaspoons salt
• 1-1/2 cups shortening
• 3 cups quick-cooking oats
• 1 egg, lightly beaten
• 1 cup water
• 1 egg, lightly beaten
• 2/3 cup milk
• 1/4 cup packed brown sugar
• 1 can (21 ounces) peach pie filling
• Ice cream or whipped topping, optional

1. In a large bowl, combine the flour, sugars, baking powder and salt. 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).
2. To prepare pancakes: Combine 1-1/2 cups oat mix, egg and water in a bowl. Let stand for 5 minutes. Pour by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Yield: 10 pancakes.
3. To prepare muffins: Combine 3 cups oat mix, egg and milk in bowl. Fill paper-lined muffin cups two-thirds full. Bake at 400u0b0 for 15-20 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
4. To prepare peach crisp: Combine 2 cups oat mix and brown sugar in bowl; mix well. Pat 1-1/4 cups into a greased 8-in. square baking pan. Spread with pie filling. Sprinkle with remaining oat mixture. Bake at 375u0b0 for 30 minutes or until lightly browned. Serve warm with ice cream or whipped topping if desired.

allpurpose, brown sugar, sugar, baking powder, salt, shortening, quickcooking oats, egg, water, egg, milk, brown sugar, peach pie filling, cream

Taken from www.tasteofhome.com/recipes/versatile-oat-mix/ (may not work)