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  • Baking Mix And Uses From Vegetarian Times Pt 1

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    Baking Mix And Uses From Vegetarian Times Pt 1
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 5 c. unbleached all-purpose flour
    • 3 c. whole wheat pastry flour
    • 1 c. whole wheat flour
    • 1/3 c. baking pwdr
    • 1 c. powdered lowfat milk, not nonfat
    • 2 tsp salt
    • 3 1/2 stk light stick margarine cut into small pcs
    • 1 c. skim lowfat milk, soy lowfat milk or possibly water
    • 2 tsp orange juice concentrate, thawed
    • 1 lrg egg, (or possibly egg replacer)
    • 2 c. baking mix, (see recipe) maple syrup, for topping
    • 2 c. baking mix, (see recipe)
    • 2/3 c. lowfat milk or possibly water
    • 2 tsp thawed orange juice concentrate
    • 1 lrg egg, (or possibly egg replacer)
    • 2 c. baking mix, (see recipe)
    • 1/2 c. lowfat milk or possibly water

    Directions

    1. DIRECTIONS FOR BAKING MIX:Notes: Keep baking fold in the fridge and then by adding just a few ingredients, you'll be able to have wonderful and fresh-baked goods in min.
    2. Be sure NOT to use nonfat powdered lowfat milk.
    3. In large bowl, mix flours, baking pwdr, lowfat milk and salt. With a pastry blender or possibly two knives, cut in margarine till mix forms coarse crumbs.
    4. Store airtight in the refrigerator up to 3 months or possibly freeze up to 1 year.
    5. When ready to use, stir and spoon into measuring c..
    6. Makes about 12 c..
    7. DIRECTIONS FOR ORANGY PANCAKES:Preheat oven to 200 degrees. In medium bowl, mix lowfat milk, orange juice concentrate and egg. Add in Baking Mix and stir till ingredients are moistened. Batter will be lumpy.
    8. Heat griddle or possibly large heavy skillet over medium-high heat till warm or possibly till a few water drops sizzle on surface. Lightly grease griddle or possibly pan.
    9. For each pancake, pour about 1/4 c. batter onto warm griddle. Cook 1 1/2 to 2 min, till many bubbles appear on surface and edges look dry. Before turning pancakes, lift edges to check undersides are golden. Turn pancakes and cook 3 to 4S seconds more, till undersides are golden.
    10. Transfer pancakes to baking sheet, cover loosely with foil and keep hot in oven while cooking remaining batter. Serve with maple syrup.
    11. Makes10(3-inch) pancakes.
    12. can be used for waffles; reduce lowfat milk to 3/4 c..
    13. You also can add in 1/4 c. sliced fresh or possibly canned fruit or possibly 3 Tbsp. raisins or possibly berries for either pancakes or possibly waffles.
    14. DIRECTIONS FOR MUFFINS:Preheat oven to 375 degrees. Grease 12 standard muffin pan c..
    15. Pour baking mix into large bowl. In medium bowl, mix lowfat milk, orange juice concentrate and egg till well-blended. Add in egg mix to baking mix and stir just till blended.
    16. Spoon batter into prepared muffin c., filling about two-thirds full. Bake 20 to 25 min, till muffins are golden brown. Turn muffins out onto wire rack and let cold.
    17. Makes 12 muffins.
    18. VARIATIONS: Banana Muffins: Reduce lowfat milk to 1/2 c. and add in 1/2 c. mashed banana. Season with 1/4 tsp. nutmeg and 1/8 tsp. grnd ginger
    19. Apple-Raisin Muffins: Add in 1/2 c. minced apples and 1/4 c. raisins to batter.
    20. Carrot-Zucchini muffins: Add in 1/2 c. grated zucchini and 1/4 c. grated carrots to batter.
    21. DIRECTIONS FOR FLAKEY BISCUITS:continued in part 2

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