Jun 011999
 
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Recipes

1

2

3

     
Servings

96

192

288

     
Makes

20-25 C.

40-50 C.

60-75 C.

     
Ingredients
whole wheat pastry flour, all purpose flour or a mix

20 C. (5 lbs.)

40 C. (10 lbs.)

60 C. (15 lbs.)

Baking powder

3/4 C.

1-1/2 C.

2-1/4 C.

Salt

3 T.

1/4 C. + 2 T.

1/2 C. + 1 T.

Cream of tartar

1 T.

2 T.

3 T.

Sugar

1/2 C.

1 C.

1-1/2 C.

Dry milk powder (optional)

4 C.

8 C.

12 C.

Optional: Add up to 2 C. wheat germ to each recipe. The dry milk powder is optional; it adds protein to the product. You can replace a cup or two of the flour with soy flour for even higher protein counts.
Note: Nutritional analysis was done without the dry milk powder or the wheat germ.

Assembly Directions:
Sift all the ingredients together at least three times, or stir with a large spoon VERY well. Store in a covered container at room temperature. Label. If it contains whole-wheat flour or wheat germ and it will not be used within a month or two, store it in the refrigerator.

Muffins:
Preheat oven to 425°. In a bowl, stir together:
1 C. milk or buttermilk 1 egg
2 T. sugar 3 T. oil
3 T. applesauce
Add 2-1/2 C. Master Baking Mix. Stir just until moistened. Spoon into greased muffin tins or paper liners and bake for 20 minutes. Makes 1 dozen. One cup of dried fruit bits, fresh or frozen blueberries, or nuts may be added to the dry ingredients before adding the liquids. If you prefer, use a total of 6 T. oil and omit the applesauce.

Quick Bread:
Combine ingredients as for muffins. Pour into a greased 5×8 loaf pan and bake at 350° for 40-45 minutes. Great toasted, too! Option:Mash 2 bananas and use only 3/4 C. of milk to make banana bread. A teaspoon of vanilla or coconut extract may be added also.

Biscuits:
Preheat oven to 450°. In a bowl, cut 1/4 C. shortening into 1-3/4 C. Master Baking Mix. Stir in 1/3 C. of milk all at once. Stir about 20 strokes and knead lightly on a floured board. Roll 1/2” thick and cut into shapes with a floured biscuit cutter. Bake on an ungreased baking sheet for 10 minutes.

Drop Biscuits:
Mix as for regular biscuits but increase the milk to 3/4 C. Drop by heaping Tablespoons onto greased baking sheets. 1 cup of shredded cheddar cheese and 1/4 t. garlic powder may be added to make a bread VERY similar to that found in a famous seafood restaurant named for a red crustacean similar to a crab.

Pancakes/Waffles:
2 C. mix added to 1 egg, 1 C. of milk, 1 T. oil, beaten together. Yields 8 – 5” pancakes.

Nutritional Info: Muffins and Quick Bread
Per Serving: 155 Calories; 4g Fat (25.7% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 398mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 1 Fat.

Nutritional Info: Biscuits – 10 per recipe – per biscuit
Per Serving: 133 Calories; 5g Fat (37.2% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 326mg Sodium.
Exchanges: 1 Grain (Starch); 1 Fat.

Nutritional Info: Drop Biscuits – 10 per recipe – per biscuit
Per Serving: 138 Calories; 6g Fat (37.1% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 331mg Sodium.
Exchanges: 1 Grain (Starch); 1 Fat.

Nutritional Info: Pancakes/Waffles
Per Serving: 158 Calories; 3g Fat (18.0% calories from fat); 5g Protein; 27g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 482mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 1/2 Fat.

 

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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