| 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: Dscollin@aol.Com 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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