Yield: 1 Servings
|4 cups||Whole-Wheat Flour -- *|
|2 tablespoons||Baking Powder|
|1 cup||Powdered Skim Milk|
|1 cup||Powdered Whole Egg|
Throughly combine dry ingredients in a bowl. Cut in margarine as for pastry. Use mix within a week, or refrigerate for longer storage. Make about 8½ cups. * May substitute 4 cups sifted enriched, unbleached flour and ½ cup soy flour.
BISCUITS 2 cups mix, ½ cup water. Makes about 15 2-inch biscuits, rolled or patted ¼ inch thick. Bake in reflector oven, Dutch oven, or frypan over slow fire, turning once.
COFFEE CAKE 2 cups mix, ½ tsp cardamom or coriander, ½ c sugar, ¾ c water. Pour into greased pan, distribute topping, pour over 3 tbs melted margarine. Bake in oven. Toppings: Jam ½ c brown sugar, ¼ c sesame seeds or chopped nuts, ¼ tsp lemon peel. ½ c breakfast Gorp or Apple Jack Gorp
PANCAKES 2 cups mix, 1 cup water. Makes about 30 2-inch pancakes.
Variations: Add ½ cup cornmeal and a little more water. Add ½ c chopped nuts or raisins.
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske From: Dscollin@... Date: Sun, 19 Feb 1995 22:06:15 -0500 File