Baking mix and uses from vegetarian times pt 1

Yield: 1 Servings

Measure Ingredient
5 cups Unbleached all-purpose flour
3 cups Whole wheat pastry flour
1 cup Whole wheat flour
⅓ cup Baking powder
1 cup Powdered milk; not nonfat
2 teaspoons Salt
3½ \N Sticks light stick margarine; cut into small pieces
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)
\N \N Maple syrup; for topping
2 cups Baking Mix; (see recipe)
⅔ cup Milk or water
2 teaspoons Thawed orange juice concentrate
1 large Egg; (or egg replacer)
2 cups Baking Mix; (see recipe)
½ cup Milk or water






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 ¼ cup batter onto hot griddle. Cook 1½ 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 ¾ cup.

You also can add ¼ cup sliced fresh or canned fruit or 3 tablespoons raisins or berries for either pancakes or waffles.


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 ½ cup and add ½ cup mashed banana. Season with ¼ teaspoon nutmeg and ⅛ teaspoon ground ginger Apple-Raisin Muffins: Add ½ cup chopped apples and ¼ cup raisins to batter.

Carrot-Zucchini muffins: Add ½ cup grated zucchini and ¼ cup grated carrots to batter.


Similar recipes