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Show f Carolyn's hitchen J Wheat Quick Mix By CAROLYN KL'RR YVARDLE Time is a very important commodity com-modity in our busy world and sometimes we replace wholesome foods with less nutritious ones to save a few extra minutes. This doesn't have to be. Instead of sacrificing nutrition for convenience; con-venience; try making extra when you cook, and freeze it for later use. A microwave and food processor are also very helpful in shortening preparation time. Using a mix is also convenient. Yes, I said a mix. This week's column features a recipe that will cut down the preparation time in biscuits, pancakes, pan-cakes, waffles, muffins, cakes and cookies, and still let you enjoy the good nutrition in whole wheat. Whole Wheat Quick Mix is very easy to make and keeps one-two months when stored covered in the refrigerator. Use it just as you would a commercial mix. Apple Almond Raisin Bread is a delicious teabread using the Quick Mix. It is full of all kinds of good things and makes an excellent dessert or a nutritious after-school snack. Add hot Breakfast Sweet Bread to your menu for a delightful early morning meal. Whole Wheat Quick Mix 8 cups unsifted whole wheat flour 4 cup baking powder, plus 2 tsp. 4 tsp. salt 2 cups shortening V'4 cup granulated sugar Sift dry ingredients together twice. Cut in shortening and place in a covered jar. Store in refrigerator and mix as needed. It will keep for one-two months. Biscuits: Use VzlV-i cup milk to 1 cup of mix. Bake 12-15 minutes at 375-400. Pancakes legg 1 Tbsp. brown sugar 1 cup milk l'3 cups mix Beat eggs, sugar and milk together. Add mix and beat well. Fry on hot griddle. Two cups dry skim milk can be added to above mix to make an instant pancake mix. In that case add water instead of milk. Ideal for camping. Apple Raisin Almond Bread 2 small green apples Vt cup maple syrup 3 cups Whole Wheat Quick Mix V-i cup granulated sugar 3 eggs ',2 cup milk 1 tsp. cinnamon Vz cup dark, seedless raisins 3,4 cup whole almonds, finely chopped Heat oven to 350. Generously grease loaf pan, 9x5x3. Pat 3 cup of the almonds on the sides of pan. Peel, core and chop apples. Toss with maple syrup; set aside. Blend baking mix, sugar, eggs, milk and cinnamon in large mixer bowl on low speed 2 minute, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl occasionally. oc-casionally. Stir in apples, raisins and remaining almonds. Spread in pan. Bake for 55-60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool thoroughly before slicing. Breakfast Sweet Bread 2 cups Whole Wheat Quick Mix Vb cup brown sugar 2 tsp. cinnamon ' i cup raisins 2 eggs, slightly beaten 34 cup milk 2 cup granola Blend Quick Mix, sugar, cinnamon cin-namon and raisins together. Combine eggs and milk and stir into mix. Pour into greased 9" pan. Sprinkle granola on top and bake at 375 for 25-30 minutes. Cut and serve. Makes 9 squares. |