Baking Mix and Uses From Vegetarian Times Pt 1

Title:
Baking Mix and Uses From Vegetarian Times Pt 1

Yield:
1 Servings

Categories:
Mixes,
Low-Fat,
Breakfast,
Vegetarian




Ingredients:




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





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



----------------------------------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)



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