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
We are able to trace the history of meal recipes far back into history, in truth as far back into history as the early Egyptians, and possibly even further than that. However, sadly, these early records were just basic pictorial recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to academics is a series of ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Closer to modern times, we have a couple of books dating from the 1300s : a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these books have no connection with the spicy food that is served today, but rather recipes for the types of meals prepared by the cooks of the nobility of that time. In the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices caused an outbreak in manuscripts on cookery, some of which still exist in private libraries. During the succeeding few hundred years, the upper-class families of Europe strove to serve the most exotic banquets, and as a consequence, chefs and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 1800s that cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. Like it or not, the introduction of television brings us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Baking Mix recipe.
