Baking mix and uses from vegetarian times pt 1
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Baking mix and uses from vegetarian times pt 1
  Vegetarian    Low Fat    Breakfast  
Last updated 6/12/2012 1:06:32 AM. Recipe ID 32054. Report a problem with this recipe.
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      Title: Baking mix and uses from vegetarian times pt 1
 Categories: Magazine, Mixes, Low-fat, Breakfast, Vegetarian
      Yield: 1 Servings
 
MMMMM-------------------------BAKING MIX------------------------------
      5 c  Unbleached all-purpose flour
      3 c  Whole wheat pastry flour
      1 c  Whole wheat flour
    1/3 c  Baking powder
      1 c  Powdered milk; not nonfat
      2 ts Salt
  3 1/2    Sticks light stick
           -margarine; cut into small
           -pieces

MMMMM----------------------ORANGY PANCAKES---------------------------
      1 c  Skim milk; soy milk or water
      2 ts Orange juice concentrate;
           -thawed
      1 lg Egg; (or egg replacer)
      2 c  Baking Mix; (see recipe)
           Maple syrup; for topping

MMMMM--------------------------MUFFINS-------------------------------
      2 c  Baking Mix; (see recipe)
    2/3 c  Milk or water
      2 ts Thawed orange juice
           -concentrate
      1 lg Egg; (or egg replacer)

MMMMM-----------------------FLAKY BISCUITS----------------------------
      2 c  Baking Mix; (see recipe)
    1/2 c  Milk or water
 
  DIRECTIONS FOR BAKING MIX:
  
  Notes: Keep baking mix in the fridge and then by adding just a few
  ingredients, you'll be able to have wonderful and fresh-baked goods in
  minutes.
  
  Be sure NOT to use nonfat powdered milk.
  
  In large bowl, mix flours, baking powder, milk and salt. With a pastry
  blender or two knives, cut in margarine until mixture forms coarse
  crumbs. Store airtight in the refrigerator up to 3 months or freeze
  up to 1 year. When ready to use, stir and spoon into measuring cup.
  Makes about 12 cups.
  
  PER CUP: 459 CAL.; 11G PROT.; 15G TOTAL FAT (0 SAT. FAT); 71G CARB.;
  1MG CHOL.; 1,077MG SOD; 3G FIBER. LACTO
  
  DIRECTIONS FOR ORANGY PANCAKES:
  
  Preheat oven to 200 degrees. In medium bowl, mix milk, orange juice
  concentrate and egg. Add Baking Mix and stir until ingredients are
  moistened. Batter will be lumpy.
  
  Heat griddle or large heavy skillet over medium-high heat until hot or
  until a few water drops sizzle on surface. Lightly grease griddle or
  pan.
  
  For each pancake, pour about 1/4 cup batter onto hot griddle. Cook 1
  1/2 to 2 minutes, until many bubbles appear on surface and edges look
  dry. Before turning pancakes, lift edges to check undersides are
  golden brown. Turn pancakes and cook 3 to 4S seconds more, until
  undersides are golden brown.
  
  Transfer pancakes to baking sheet, cover loosely with foil and keep
  warm in oven while cooking remaining batter. Serve with maple syrup.
  Makes 10(3-inch) pancakes.
  
  PER PANCAKE: 102 CAL.; 4G PROT.; 3G TOTAL FAT (1G SAT. FAT); 16G
  CARB.; 25MG CHOL.; 110MG SOD.; 1G FIBER. OVO-LACTO Variations: This
  recipe also can be used for waffles; reduce milk to 3/4 cup.
  
  You also can add 1/4 cup sliced fresh or canned fruit or 3 tablespoons
  raisins or berries for either pancakes or waffles.
  
  DIRECTIONS FOR MUFFINS:
  
  Preheat oven to 375 degrees. Grease 12 standard muffin pan cups.
  
  Pour baking mix into large bowl. In medium bowl, mix milk, orange
  juice concentrate and egg until well-blended. Add egg mixture to
  baking mix and stir just until blended.
  
  Spoon batter into prepared muffin cups, filling about two-thirds
  full. Bake 20 to 25 minutes, until muffins are golden. Turn muffins
  out onto wire rack and let cool. Makes 12 muffins.
  
  PER MUFFIN: 81 CAL.; 3G PROT.; 3G TOTAL FAT (1G SAT. PAT); 12G CARB.;
  20MG CHOL.; 89MG SOD.; 0 FIBER. OVO-LACTO/LACTO
  
  VARIATIONS: Banana Muffins: Reduce milk to 1/2 cup and add 1/2 cup
  mashed banana. Season with 1/4 teaspoon nutmeg and 1/8 teaspoon
  ground ginger
  
  Apple-Raisin Muffins: Add 1/2 cup chopped apples and 1/4 cup raisins
  to batter.
  
  Carrot-Zucchini muffins: Add 1/2 cup grated zucchini and 1/4 cup
  grated carrots to batter.
  
  DIRECTIONS FOR FLAKEY BISCUITS:
  
  continued in part 2
 




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Recipe ID 32054 (Apr 03, 2005)

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