Title: Baking Mix
Categories: Bread
Yield: 11 Servings
| HOMEMADE "BISQUICK |
| 4 | c | Whole wheat flour |
| 4 | c | White flour |
| 1 | c | Dry non-fat milk |
| 2 | ts | Cream of tarter |
| 1/4 | c | Baking powder |
| 2 1/2 | ts | Lite salt or less or none? |
| 1/4 | c | Shortening |
| FOR PANCAKES |
| 2 | | Egg whites |
| 1 1/2 | c | Water |
| 2 | c | Baking Mix |
| FOR BISCUITS |
| 2 | c | Baking Mix |
| 2/3 | c | Water |
BAKING MIX: Measure dry ingredients into bowl. Sift together three times.
Put into large bowl; cut in shortening with pastry blender (or two knives)
until size of small peas. Store in tightly covered container. (Recipe may
be easily doubled.) Makes 11 cups. FOR PANCAKES: Combine egg whites and
water; stir into Baking Mix until well blended. Spoon onto a lightly oiled
grill and cook, turning when bubbles appear. Makes 12-15 medium pancakes.
FOR BISCUITS: Preheat oven to 425 degrees. Measure mix into bowl and add
water; stir just to blend. Turn onto lightly floured board; knead a few
times. Roll to 3/4" thickness. Cut into circles or squares, place on
unoiled baking sheet. Bake 12-15 minutes. Makes 12 2" biscuits.
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1 cup mix calories 491,protein 13.5gm,carb.72.9gm,total fat
16.9gm,CSI Units 4.2,dietary fiber 7.1gm,sodium 738mg,potassium
674mg,calcium 376mg,iron 2.9mg
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"The New American Diet" by Sonja L. Connor,M.S.,R.D. and William E.
Connor,M.D.