---------- Recipe via Meal-Master (tm) v8.02
Title: Best: Biscuit Mix
Categories: Biscuits, Mix
Yield: 15 cups
9 c Cake-and-pastry flour
1 c Skim milk powder
1/2 c Granulated sugar
1/4 c Baking powder
1 tb Salt
2 ts Baking soda
1 lb Shortening
In large bowl, stir together flour, milk powder, sugar, baking powder, salt and baking soda. Using pastry blender, cut in shortening until mixture is in fine crumbs. Transfer to airtight container; store in refrigerator for up to 2 months.
Stir well before using.
[Crisco Golden variety shortening adds colour and flavour.]
See "Best: Golden Tea Biscuit" for use of mix.
Biscuit Tips:
1. When measuring large quantities of dry ingredients, measure each into separate bowl; that way, if you lose count, you can recheck measure before mixing ingredients.
2. Always pour liquid ingredients over the entire surface of the dry ingredients, meanwhile tossing lightly with fork to incorporate dry ingredients into wet without overworking the flour.
3. Dip cutter into flour between cutting each biscuit to prevent dough from sticking to cutter.
4. Any scraps left over after cutting dough can be sprinkled with sugar, then baked. Or, to avoid wastage, pat dough into a square, then cut into squares instead of rounds.
5. Because biscuits are rich in fat, you don't need to grease the baking sheet. You can leave the sheet ungreased or sprinkle baking sheet lightly with all-purpose flour.
6. To ensure even browning and baking, make each biscuit the same size and shape.
7. To remove sticky batter from bowl and fork, first rinse with cold water before washing in hot soapy water.
Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
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---------- Recipe via Meal-Master (tm) v8.02
Title: Best: Golden Tea Biscuits
Categories: Biscuits
Yield: 13 biscuits
------------------------------BEST BISCUIT MIX------------------------------
9 c Cake-and-pastry flour
1 c Skim milk powder
1/2 c Granulated sugar
1/4 c Baking powder
1 tb Salt
2 ts Baking soda
1 lb Shortening
----------------------------GOLDEN TEA BISCUITS----------------------------
3 c Mix "Best: Biscuit Mix"
3/4 c Water
Best Biscuit Mix:
In large bowl, stir together flour, milk powder, sugar, baking powder, salt and baking soda. Using pastry blender, cut in shortening until mixture is in fine crumbs.
[For storage: transfer to airtight container; store in refrigerator for up to 2 months.
Stir well before using.
Golden Tea Biscuits:
In bowl and using fork, quickly stir biscuit mix [see Best: Biscuit Mix recipe] with water until sticky dough forms. Turn out onto lightly floured surface; knead 6 times.
Press into 1-inch thick round. With lightly floured 2-inch round cutter, cut out rounds, rerolling scraps once.
Bake on baking sheet in 450F 230C oven for 10-12 minutes or until golden brown. Let cool in pan on rack.
[Biscuits can be individually warped and frozen in airtight container for up to 2 weeks.]
Variations:
Cheese Biscuits: Add 1/2 cup freshly grated Parmesan cheese to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 14
Herb Biscuits: Add 2 tb chopped fresh herbs to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 13
Sweet Raisin Biscuits: Add 2 ts cinnamon and 3/4 cup raisins to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 14.
Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
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---------- Recipe via Meal-Master (tm) v8.02
Title: Best: Oatmeal Cookie Mix
Categories: Cookies, Mix
Yield: 13 cups
4 1/2 c All-purpose flour
4 1/2 c Quick-cooking rolled oats
4 c Firmly packed brown sugar
1 tb Baking powder
1 tb Baking soda
2 ts Salt
In large bowl, stir together flour, rolled oats, sugar, baking powder, baking soda and salt. Transfer to airtight container; store in cool, dry place for up to 2 months.
Stir well before using.
Cookie Tips:
1. Refrigerate the spoonfuls of dough on baking sheet for 15 minutes before baking to produce thick cookies.
2. Check cookies at the minimum baking time since baking times can only be approximate. It's no problem to bake a sheet of cookies for another minute or so.
3. Store in airtight container (tin, glass or plastic); cover with plastic wrap before closing with tight lids.
See Best: Oatmeal Cookies for usage recipe
Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
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---------- Recipe via Meal-Master (tm) v8.02
Title: Best: Oatmeal Cookies
Categories: Cookies
Yield: 34 cookies
-----------------------------OATMEAL COOKIE MIX-----------------------------
4 1/2 c All-purpose flour
4 1/2 c Quick-cooking rolled oats
4 c Firmly packed brown sugar
1 tb Baking powder
1 tb Baking soda
2 ts Salt
------------------------------OATMEAL COOKIES------------------------------
1/2 c Butter, softened
3 1/4 c Best: Oatmeal Cookie Mix
1 Egg, beaten
4 ts Water
1 ts Vanilla
Best Oatmeal Cookie Mix:
In large bowl, stir together flour, rolled oats, sugar, baking powder, baking soda and salt. Transfer to airtight container; store in cool, dry place for up to 2 months.
Stir well before using.
Oatmeal Cookies:
In large bowl, using electric mixer at low speed, beat butter into "Best: Oatmeal Cookie Mix" until well blended. Stir in egg, water and vanilla until blended.
Drop by tablespoonfuls onto greased baking sheet. Bake in 375F 190C oven for about 10 minutes, or until golden. Let cool in pan on rack for 3 minutes; remove to rack to cook completely.
[Cookies can be stored in airtight container for up to 5 days or frozen for up to 2 weeks.]
Variations:
Oatmeal Chocolate Chip Cookies: Add 1 cup chocolate chips, peanut butter chips or chopped milk chocolate-covered toffee bar after beating butter into mix. Makes 41 cookies.
Oatmeal Raisin Cookies: Add 1 cup raisins and 1 ts cinnamon after beating butter into mix. Bake for 12 minutes. Makes 38 cookies.
Hermits: Omit vanilla. Add 1/2 cup each raisins, chopped walnuts and chopped candied fruit, 1 ts cinnamon, 1/2 ts nutmeg and 1/4 ts ground cloves after beating butter into mix. Makes 44 cookies.
Lemon Coconut Cookies: Omit vanilla. Add 1/2 cup shredded coconut and 2 ts grated lemon rind after beating butter into mix. Makes 38 cookies.
Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
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---------- Recipe via Meal-Master (tm) v8.02
Title: Best: Basic Muffin Mix
Categories: Muffins, Mix
Yield: 12 cups
5 1/2 c All-purpose flour
2 1/4 c Whole wheat flour
2 1/2 c Natural bran
1 3/4 c Skim milk powder
1 1/2 c Granulated sugar
2 tb Baking powder
2 ts Salt
In large bowl, stir together all-purpose and whole wheat flours, bran, milk powder, sugar, baking powder and salt until combined.
Transfer to airtight container; store in cool, dry place. Stir well before using.
For application see:
Best: Chocolate Banana Muffins,
Best: Healthy Start Muffins,
Best: Zucchini Loaf,
Best: Orange Date Loaf
Muffin and Loaf Tips:
1. Muffins can be individually wrapped and frozen in airtight container for up to 2 weeks [Best: Healthy Start Muffins - up to 10 days]; thaw, still wrapped, at room temperature or in microwave.
2. Loaves can be warped in plastic wrap and stored for up to 2 days or frozen for up to 2 weeks; thaw, still wrapped, at room temperature.
Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
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---------- Recipe via Meal-Master (tm) v8.02
Title: Best: Chocolate Banana Muffins
Categories: Muffins
Yield: 9 muffins
---------------------------BEST: BASIC MUFFIN MIX---------------------------
5 1/2 c All-purpose flour
2 1/4 c Whole wheat flour
2 1/2 c Natural bran
1 3/4 c Skim milk powder
1 1/2 c Granulated sugar
2 tb Baking powder
2 ts Salt
--------------------------CHOCOLATE BANANA MUFFIN--------------------------
2 3/4 c Best: Basic Muffin Mix
3/4 c Chocolate chips
1 c Banana, mashed [=3 small]
1/3 c Water
1/3 c Vegetable oil
1 Egg
1 ts Vanilla
9 Banana slices, thin
Best: Basic Muffin Mix:
In large bowl, stir together all-purpose and whole wheat flours, bran, milk powder, sugar, baking powder and salt until combined.
[for storage: transfer to airtight container; store in cool, dry place. Stir well before using.]
Chocolate Banana Muffin:
In bowl, stir "Best: Basic Muffin Mix" with chocolate chips. Whisk together banana, water, oil, egg and vanilla; stir into dry ingredients just until moistened.
Spoon into greased muffin cups, filling to top. Top each with banana slice. Bake in 375F 190C oven for about 30 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes; remove muffins to rack and let cool completely.
Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
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---------- Recipe via Meal-Master (tm) v8.02
Title: Best: Healthy Start Muffins
Categories: Muffins
Yield: 9 muffins
---------------------------BEST: BASIC MUFFIN MIX---------------------------
5 1/2 c All-purpose flour
2 1/4 c Whole wheat flour
2 1/2 c Natural bran
1 3/4 c Skim milk powder
1 1/2 c Granulated sugar
2 tb Baking powder
2 ts Salt
----------------------------HEALTHY START MUFFIN----------------------------
1 c All-bran cereal
1 1/4 c Water
1/3 c Fancy molasses
1 Egg
1 ts Vanilla
2 3/4 c Best: Basic Muffin Mix
3/4 c Prunes, chopped
1/3 c Green pumpkin seeds
2 ts Cinnamon
1/2 ts Baking soda
Best: Basic Muffin Mix:
In large bowl, stir together all-purpose and whole wheat flours, bran, milk powder, sugar, baking powder and salt until combined.
[for storage: transfer to airtight container; store in cool, dry place. Stir well before using.]
Healthy Start Muffin
In bowl, soak cereal in water for 5 minutes or until softened; whisk in oil, molasses, egg and vanilla.
In large bowl, stir together Best: Basic Muffin Mix, prunes, pumpkin seeds, cinnamon and baking soda; stir in cereal mixture just until moistened.
Spoon into greased muffin cups, filling to top. Bake in 375F 190C oven for about 30 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes; remove muffins to rack and let cool completely.
Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
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---------- Recipe via Meal-Master (tm) v8.02
Title: Best: Zucchini Loaf
Categories: Breads
Yield: 1 loaf
---------------------------BEST: BASIC MUFFIN MIX---------------------------
5 1/2 c All-purpose flour
2 1/4 c Whole wheat flour
2 1/2 c Natural bran
1 3/4 c Skim milk powder
1 1/2 c Granulated sugar
2 tb Baking powder
2 ts Salt
-------------------------------ZUCCHINI LOAF-------------------------------
3 c Best: Basic Muffin Mix
1 c Pecans, chopped
1/4 c Packed brown sugar
1 tb Cinnamon
1/2 ts Baking soda
1/4 ts Ground cloves
1 1/2 c Zucchini, coarsely chopped
1 c Water
1/3 c Vegetable oil
2 Eggs
2 ts Vanilla
Icing sugar
Best: Basic Muffin Mix:
In large bowl, stir together all-purpose and whole wheat flours, bran, milk powder, sugar, baking powder and salt until combined.
[for storage: transfer to airtight container; store in cool, dry place. Stir well before using.]
Zucchini Loaf:
In large bowl, stir together Best: Basic Muffin Mix, pecans, sugar, cinnamon, baking soda and cloves. In Separate bowl, whisk together zucchini, water, oil, eggs and vanilla; stir into dry ingredients just until moistened.
Pour batter into greased 8x4-inch loaf pan; bake in 350F 180C oven for 55-60 minutes or until tester inserted in centre comes out clean.
Let cook in pan for 15 minutes; remove bread to rack and let cool completely. Dust with icing sugar. Makes 1 loaf, 16 slices.
Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
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---------- Recipe via Meal-Master (tm) v8.02
Title: Best: Orange Date Loaf
Categories: Breads
Yield: 1 loaf
---------------------------BEST: BASIC MUFFIN MIX---------------------------
5 1/2 c All-purpose flour
2 1/4 c Whole wheat flour
2 1/2 c Natural bran
1 3/4 c Skim milk powder
1 1/2 c Granulated sugar
2 tb Baking powder
2 ts Salt
------------------------------ORANGE DATE LOAF------------------------------
3 c Best: Basic Muffin Mix
1/2 ts Baking soda
1 c Dates, chopped
2 ts Orange rind, coarsely chop
1 c Orange juice
1/3 c Vegetable oil
2 Eggs
2 ts Vanilla
4 Dates, quarter lengthwise
Best: Basic Muffin Mix:
In large bowl, stir together all-purpose and whole wheat flours, bran, milk powder, sugar, baking powder and salt until combined.
[for storage: transfer to airtight container; store in cool, dry place. Stir well before using.]
Orange Date Loaf:
In large bowl, stir Best: Basic Muffin Mix with baking soda. In separate bowl, whisk together chopped dates, orange rind and juice, oil, eggs and vanilla; stir into dry ingredients just until moistened.
Pour into greased 8x4-inch loaf pan; arrange quartered dates in line lengthwise on top. Bake in 350F 180C oven for 55 minutes or until tester inserted in centre comes out clean. Let cool in pan for 15 minutes; remove loaf to rack and let cool completely. Makes 1 loaf, 16 slices.
Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
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---------- Recipe via Meal-Master (tm) v8.02
Title: Best: Basic Cake Mix
Categories: Cakes, Mix
Yield: 4 cakes
8 c Cake-and-pastry flour
6 c Granulated sugar
1/4 c Baking powder
2 ts Salt
In large bowl, mix together flour, sugar, baking powder and salt until well combine. Transfer to airtight container, store in cool dry place for up to 2 months. Stir well before using. Makes enough for 4 cakes.
Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
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---------- Recipe via Meal-Master (tm) v8.02
Title: Best: Chocolate Mocha Cake
Categories: Cakes
Yield: 12 servings
----------------------------BEST: BASIC CAKE MIX----------------------------
8 c Cake-and-pastry flour
6 c Granulated sugar
1/4 c Baking powder
2 ts Salt
----------------------------CHOCOLATE MOCHA CAKE----------------------------
2 tb Hot water
1 tb Instant coffee granules
3 1/3 c Basic Cake Mix [above]
3/4 c Buttermilk
1/2 c Unsweetened cocoa powder,
-sifted
1/2 ts Baking soda
1/2 c Vegetable oil
2 Eggs
2 ts Vanilla
-------------------------VANILLA CREAM CHEESE ICING-------------------------
1 pk Cream cheese [250g]
2 ts Vanilla
1 c Icing sugar, sifted
Basic Cake Mix:
In large bowl, mix together flour, sugar, baking powder and salt until well combine.
[To store: transfer to airtight container, store in cool dry place for up to 2 months. Stir well before using.]
Makes enough for 4 cakes.
Best: Chocolate Mocha Cake
In small bowl, stir water with coffee; let cool. In large bowl and using electric mixer at medium speed, beat Basic Cake Mix, buttermilk, coffee, cocoa and baking soda for 2 minutes. Add oil, eggs and vanilla; reduce speed to low and beat for 1 minute.
Pour into greased 9-inch square cake pan; bake in 375F 190C oven for about 35 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack.
Vanilla Cream Cheese Icing:
In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or until blended. Add icing sugar; beat for 1-1/2 minutes or until smooth and creamy. Makes 1-1/2 cups.
Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Best: Citrus Poppy Seed Cake
Categories: Cakes, Mix
Yield: 4 cakes
----------------------------BEST: BASIC CAKE MIX----------------------------
8 c Cake-and-pastry flour
6 c Granulated sugar
1/4 c Baking powder
2 ts Salt
------------------------------------CAKE------------------------------------
3 1/3 c Basic Cake Mix [above]
3/4 c Milk
2 tb Poppy seeds
1 tb Orange rind, grated
2 ts Lemon rind, grated
1/2 c Vegetable oil
2 Eggs
2 ts Vanilla
-------------------------VANILLA CREAM CHEESE ICING-------------------------
1 pk Cream cheese [250g]
2 ts Vanilla
1 c Icing sugar, sifted
Basic Cake Mix:
In large bowl, mix together flour, sugar, baking powder and salt until well combine.
[To store: transfer to airtight container, store in cool dry place for up to 2 months. Stir well before using.]
Makes enough for 4 cakes.
Cake:
In large bowl and using electric mixer at medium speed, beat BAsic Cake Mix, milk, poppy seeds, orange and lemon rinds for 2 minutes. Add oil, eggs and vanilla; reduce speed to low and beat for 1 minute.
Pour into greased 9-inch square cake pan; bake in 375F 190C oven for 35 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack.
Icing:
In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or until blended. Add icing sugar; beat for 1-1/2 minutes or until smooth and creamy. Makes 1-1/2 cups
Cake Tips:
1. to measure dry ingredients procgiy, spoon into dry measure until heaping without packing or tapping, then level off with straight edge of knife.
2. Beating times for cakes should be followed precisely; if times are shortened, cake will lack structure; if lengthened, cake will be tough.
3. Cakes can be well wrapped and frozen for up to 2 weeks.
4. Bake as cupcakes in 18 paperlined muffin cups in 375F 190C oven for 20 minutes.
Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
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Concepts In Drug Education / ag441@cnn.cs.dal.ca
Paul A.Meadows
af656@freenet.carleton.ca
PA_Meadows@msn.com
