Baking Mix (several uses) From Vegetarian Times

[Guest guest]

Running thru some old MC cookbooks of mine....found this. I posted it to

MC-Recipe or RecipeLu list long ago (I suppose), so some of you have it

already. (Staff's report is at the bottom and Vegan variation is there, too.)

Brenda Adams

 

 

* Exported from MasterCook *

 

Baking Mix (several uses) From Vegetarian Times

 

Recipe By : Vegetarian Times Magazine, 9/97

Serving Size : 1 Preparation Time :0:00

Categories : Bisquits/Muffins/Pancakes Mix

Low-Fat Breakfast

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

****BAKING MIX****

5 cups unbleached all-purpose flour

3 cups whole wheat pastry flour

1 cup whole wheat flour

1/3 cup baking powder

1 cup powdered milk -- not nonfat

2 teaspoons salt

3 1/2 sticks light stick margarine

-- cut into small pieces

****ORANGY PANCAKES****

1 cup skim milk -- soy milk or water

2 teaspoons orange juice concentrate -- thawed

1 large egg -- (or egg replacer)

2 cups Baking Mix (see recipe)

maple syrup -- for topping

****MUFFINS****

2 cups Baking Mix (see recipe)

2/3 cup milk or water

2 teaspoons thawed orange juice concentrate

1 large egg -- (or egg replacer)

**** FLAKY BISCUITS****

2 cups Baking Mix (see recipe)

1/2 cup 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. FAT); 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:

 

Preheat oven to 425 degrees. In medium bowl, combine baking mix and milk;

stir until blended. Turn dough out onto lightly floured surface and knead

briefly (about 10 times). With lightly floured rolling pin, roll dough out

to 1/2-inch thickness. Using 2 1/2-inch round biscuit or cookie cutter, cut

out dough. Place biscuits about 2-inches apart on ungreased cookie sheet.

Bake until golden about 10 minutes. Serve warm. Makes 6 biscuits.

 

Note: These biscuits can be served as a side dish or quick snack. They are

also great split and filled with savory ingredients for sandwiches or with

sliced, seasonal fruit for dessert.

 

PER BISCUIT: 145CAL.; 4G PROT.; 4G TOTAL FAT (1G SAT. FAT); 23G CARB.; 3MG

CHOL.; 163MG SOD.; 1G FIBER. LACTO

 

Abstract: The magazine staff took a traditional Bisquick-style baking mix

and modified it to include whole grains and less salt. The new recipe can

be used to make muffins, pancakes and bread.

 

For moistness, we used light stick margarine, which also helps to reduce

the fat content. A vegan variation is as follows: Prepare the mix using

vegan margarine and omit the powdered milk. When you're ready to prepare

biscuits, pancakes, etc., add 1/2 cup water, soy or rice milk for every 2

cups of mix.

 

The staff found that the baking mix made great biscuits, pancakes and

muffins. With the use of leftover vegetables, fruit, spices, nuts, cheeses

and herbs, the possible variations on these themes are endless.

 

Source: Vegetarian Times, Sep 1997 n241 p32(2).

Author: Nancy Berkoff

 

Retrieved from library electronic database, edited and MC-Busted by

<adamsfmle; Veg-Recipes 4/99.

 

 

 

 

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