| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dutch | Breads, Cakes | 1 | Servings |
INGREDIENTS
| 4 | c | Whole-Wheat Flour — * |
| 1 1/2 | ts | Salt |
| 2 | tb | Baking Powder |
| 1 | c | Powdered Skim Milk |
| 1 | c | Powdered Whole Egg |
| 1 | c | Margarine |
INSTRUCTIONS
Throughly combine dry ingredients in a bowl. Cut in margarine as for pastry. Use mix within a week, or refrigerate for longer storage. Make about 8 1/2 cups. * May substitute 4 cups sifted enriched, unbleached flour and 1/2 cup soy flour. BISCUITS 2 cups mix, 1/2 cup water. Makes about 15 2-inch biscuits, rolled or patted 1/4 inch thick. Bake in reflector oven, Dutch oven, or frypan over slow fire, turning once. COFFEE CAKE 2 cups mix, 1/2 tsp cardamom or coriander, 1/2 c sugar, 3/4 c water. Pour into greased pan, distribute topping, pour over 3 tbs melted margarine. Bake in oven. Toppings: Jam 1/2 c brown sugar, 1/4 c sesame seeds or chopped nuts, 1/4 tsp lemon peel. 1/2 c breakfast Gorp or Apple Jack Gorp PANCAKES 2 cups mix, 1 cup water. Makes about 30 2-inch pancakes. Variations: Add 1/2 cup cornmeal and a little more water. Add 1/2 c chopped nuts or raisins. Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske From: [email protected] Date: Sun, 19 Feb 1995 22:06:15 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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