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Reply
| | From:  Genie· (Original Message) | Sent: 2/12/2008 2:50 AM |
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| | | From: Genie· | Sent: 6/23/2008 9:09 PM |
Master (all purpose) baking mix: lindah
>
> 8 cups all purpose flour
> 1/3 cup baking powder
> 2 cups non-fat drk milk
> 1 tablespoon salt
> 1/4 cup granulated sugar
> 2 cups vegetable shortening.
>
> In a large bowl, thoroughly mix all dry ingredients.
> Cut in shortening with
> your fingers till the mix has the consistency of
> cornmeal. Spoon into
> containers with good fitting lids (we use old
> formula cans, thanks goes to
> our daughter!) Don't pack the mix in, just spoon it
> and keep it stored
> "fluffy". Store at room temperature up to 3 months
> of freeze up to a year.
>
> To measure the mix, pile it lightly in a cup and
> level off evenly.
>
> To make pancakes with this:
>
> Mix 2 cups of your baking mix, 1 1/2 cups water and
> two tablespoons of
> vegetable oil until mixture is smooth. Prepare as
> you would ordinarily do
> your pancakes. Add 1/2 cup for liquid if thinner
> pancakes are desired.
> Yields about 16 pancakes for 2 cups of your baking
> mix.
>
> To make wonderful bisquits with this mix:
>
> Use 2 cups of your baking mix, about 4 tablespoons
> of butter (optional for
> buttery bisquits) and 1/2 cup water. Drop lumps of
> the batter onto a baking
> sheet, or, if you prefer rolled bisquits, put dough
> on a floured surface and
> roll or pat about 1/2 inch thick. If dough is
> sticky, add a little mroe
> flour. If it's dry, add a little more water. Cut
> into 2 inch circles using
> the top of a drinking glass. Bake 10-12 minutes.
> Yields about 16 bisquits
> for your 2 cups of baking mix.
>
> To make waffles:
>
> Use the same ingredients for pancakes, but add 1 egg
> and bake in a waffle
> iron until steam stops coming out. Yields about 8
> waffles for your 2 cups of
> mix.
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Reply
| | | From: Genie· | Sent: 6/23/2008 9:10 PM |
| Homemade Bisquick “With Bisquick® you can make biscuits, muffins, pancakes, and many other treats and you can use it in you cooking. This recipe is specially designed to be used just as you would Bisquick®. Use wherever Bisquick® is called for.�? 4 1/2 cups all-purpose flour 5 teaspoons baking powder 1 teaspoon salt 5 tablespoons solid shortening 3 tablespoons unsalted butter -- cut up 1. In a large mixing bowl, measure out each dry ingredient. Then, whisk together to mix. 2. With an electric mixer on a low speed mixer, slowly and gradually cut in the shortening and butter, on at a time) until blended so that the mixture is uniform in texture. IT should resemble course bread crumbs. 3. Remove from the mixer and transfer into an airtight container. Use as you would Bisquick. Mixture will keep for 1-2 months when stored in a cool dry place, or even longer if refrigerated or frozen. Makes just over 1 quart. | |
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Reply
| | | From: Genie· | Sent: 6/23/2008 9:11 PM |
Master Biscuit Mix
6 cups sifted flour
2 1/2 Tbs. Baking Powder
1 Tbs. Salt
1 Cup solid all-vegetable shortening
In a bowl, mix flour, baking powder and salt. Cut in
shortening with a pastry blender or two knives
until it looks like coarse meal. Store in covered container.
No refrigeration is necessary. Quick Biscuits
Makes 12 biscuits
2 1/2 cups mix
3/4 cup milk
Combined mix and milk in a large bowl, stir
until blended. Place on a floured surface and knead 10
times. Roll out 1/2" thick and cut with floured
biscuit cutter. Bake in a hot oven (425°) for 12 to
15 mins. or until brown.
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Reply
| | | From: Genie· | Sent: 6/27/2008 3:30 AM |
| Baking Mix Bisquick Clone
8 cups all-purpose flour (or 4 cups each all-purpose flour and whole wheat flour)
2 tablespoons baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
2 cups dry nonfat milk
2 cups shortening
Mix all dry ingredients together in large bowl (if you have a large mixer it is ideal to use for blending this mix but it can also be done quite adequately using a pastry blender to cut in shortening). Add shortening about a half cup at a time mixing well after each addition. Put in air-tight container and store either in refrigerator or at room temperature. Use within about 3 months. Can also be frozen for longer storage.
Yield: about 12 cups of mix
To make Biscuits:
Mix 2 cups of Baking Mix with 1/2 cup water. Bake at 450 degrees F for 8-10 minutes.
To make Muffins:
Mix 2 cups of Baking Mix with 2 Tbsp sugar, 1 beaten egg and 2/3 cup milk, and fruit of your choice. Bake at 400 degrees F for 15 minutes.
To make Pancakes:
Mix 2 cups of baking mix with 1 beaten egg and 1-1/3 cup milk (or buttermilk).
To make Waffles:
Mix 2 cups of Baking Mix with 1 beaten egg, 2 Tbsp oil, and 1-1/3 cup milk.
Note: You can use this mix to make biscuits, dumplings, muffins, coffee cake, pancakes and waffles. It can also be used as an ingredient in casseroles and desserts. | |
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