Just thought I'd share this Hot Chocolate Mix recipe. I've been making it since 1982 when Pillsbury published a small Classic Cookbook (#19) called Children's Choice Cookbook.
25.6 oz package (8 quarts) instant nonfat dry milk
1 lb container instant cocoa mix (I use Nestle' Quick dry mix)
6 oz. jar nondairy powdered creamer
1 cup powdered sugar
1/4 teaspoon salt
In a large container, combine all ingredients. Store tightly covered. For each serving, combine 1/4 cup of the mix with 1 cup of boiling water. Stir until dissolved. Makes about 50 cups of cocoa.
The cocoa is in the center of the picture and the cookies are directly below Raggedy Anne's apron.
Applesauce Gingies (from same book)
1 pkg. Pillsbury Gingerbread Mix
1 cup applesauce
1/12 cups rolled oats
3/4 cup raisins
2 cups powdered sugar
2 tablespoons softened butter or margarine
2-3 tablespoons milk
1/2 teaspoon vanilla
dash of salt
Heat oven to 400 degrees. Grease cookie sheets (or line with parchment paper). In large bowl combine all cookie ingredients; mix well. Drop dough by rounded teaspoonfuls, 2 inches apart, on prepared cookie sheets. Bake at 400 degrees F for 10 to 12 minutes. Cool.
In a small bowl, combine all frosting ingredients; beat until smooth and creamy. Spread over cooled cookies. Deconrate with raisins. Store in tightly covered container. 60 cookies.