Ingredients
HOMEMADE "BISQUICK
4 cup whole wheat flour
4 cup white flour
1 cup dry non-fat milk
2 tsp cream of tarter
1/4 cup baking powder
2 1/2 tsp lite salt or less or none?
1/4 cup shortening
FOR PANCAKES
2 each egg whites
1 1/2 cup water
2 cup baking mix
FOR BISCUITS
2 cup baking mix
2/3 cup water
Directions
BAKING MIX: Measure dry ingredients into bowl. Sift together three
times. Put into large bowl; cut in shortening with pastry blender (or
two knives) until size of small peas. Store in tightly covered
container. (Recipe may be easily doubled.) Makes 11 cups. FOR
PANCAKES: Combine egg whites and water; stir into Baking Mix until
well blended. Spoon onto a lightly oiled grill and cook, turning when
bubbles appear. Makes 12-15 medium pancakes. FOR BISCUITS: Preheat
oven to 425 degrees. Measure mix into bowl and add water; stir just
to blend. Turn onto lightly floured board; knead a few times. Roll to
3/4" thickness. Cut into circles or squares, place on unoiled baking
sheet. Bake 12-15 minutes. Makes 12 2" biscuits.
Servings: 11 servings
Baking Mix Recipe brought to you by Recipe Ideas
Categories: Beverage; Breakfast; Cake; Dessert; Pancake
The History of Recipes
Written recipes as a concept can be tracked back into distant history, certainly as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, in the main part, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history is a series of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a number of scripts detailing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into starters, main meal and desserts, a very modern way of dining. Aspicius recounts how the early Romans made use of many herbs, including many that are still in use today such as basil, rue and parsley. As our culinary historical trip moves to more modern times there are a couple of recipe books published in the fourteenth century - a book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the indian curry that we all know today, but instead accounts of the types of food prepared for the nobility of that time. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab countries, including spices like coriander, basil and rosemary. These new foods and spices was responsible for an eruption in books on cooking, most of which are now in private cookery archives. Over the following few centuries, the wealthy families of Wesstern Europe competed to serve the most extravagent banquests, and as a consequence, the best chefs and their recipes increased in prestige. Nevertheless, it was during the 19th century that fine cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, verifying, and recording recipes common in their social group. By the arrival of the twentieth century, cookery books were increasing in popularity due to higher levels of literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Baking Mix recipe.
