Baking mix and uses from vegetarian times pt 2




Baking mix and uses from vegetarian times pt 2
  Vegetarian    Low Fat    Breakfast  
Last updated 10/4/2011 8:06:15 PM. Recipe ID 32055. Report a problem with this recipe.


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      Title: Baking mix and uses from vegetarian times pt 2
 Categories: Magazine, Mixes, Low-fat, Breakfast, Vegetarian
      Yield: 1 Servings
 
           See part 1
 
  Preheat oven to 425 degrees. In medium bowl, combine baking mix and
  milk; stir until blended. Turn dough out onto lightly floured surface
  and knead briefly (about 10 times). With lightly floured rolling pin,
  roll dough out to 1/2-inch thickness. Using 2 1/2-inch round biscuit
  or cookie cutter, cut out dough. Place biscuits about 2-inches apart
  on ungreased cookie sheet. Bake until golden about 10 minutes. Serve
  warm. Makes 6 biscuits.
  
  Note: These biscuits can be served as a side dish or quick snack.
  They are also great split and filled with savory ingredients for
  sandwiches or with sliced, seasonal fruit for dessert.
  
  PER BISCUIT: 145CAL.; 4G PROT.; 4G TOTAL FAT (1G SAT. FAT); 23G
  CARB.; 3MG CHOL.; 163MG SOD.; 1G FIBER. LACTO
  
  Abstract: The magazine staff took a traditional Bisquick-style baking
  mix and modified it to include whole grains and less salt. The new
  recipe can be used to make muffins, pancakes and bread.
  
  For moistness, we used light stick margarine, whic also helps to
  reduce the fat content. A vegan variation is as follows: Prepare the
  mix using vegan margarine and omit the powdered milk. When you're
  ready to prepare biscuits, pancakes, etc., add 1/2 cup water, soy or
  rice milk for every 2 cups of mix.
  
  The staff found that the baking mix made great biscuits, pancakes and
  muffins. With the use of leftover vegetables, fruit, spices, nuts,
  cheeses and herbs, the possible variations on these themes are
  endless.
  




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Recipe ID 32055 (Apr 03, 2005)


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