Clippings by debrak_2008

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RE: $3.00 challenge (Follow-Up #63)

posted by: grainlady on 11.05.2012 at 12:09 pm in Cooking Forum


You sure can freeze the baking mix for longer storage. :-) In fact, if you use whole wheat flour in the mix, it's important to freeze it to keep the whole wheat flour from going rancid. Refrigeration and freezing doesn't prevent it from going rancid, it merely slows it down.

Follow the same recipe for pancakes to make waffles.

Another option is to make 1/2 or 1/4 recipe - whatever fits your needs. I make a low-carb version, and this is the time of year I make Impossible Pie recipes for Q&E inexpensive meals (Impossible Pumpkin Pie for Thanksgiving - I substitute double-strength powdered milk for evaporated milk, Impossibly Easy Chicken or Turkey Pot Pie, Lasagna Pie, Cheeseburger Pie... Check on-line for "Betty Crocker Bisquick Impossibly Easy Pies" recipes if you don't already have a few favorites. I generally make 1/2 a recipe for two people and bake it in a small pie pan or an 8-inch square baking pan. I also make two and freeze one, or freeze them in serving-size portions. Half a recipe is more than enough for a meal and lunch the next day for us.

You'll find another version of the recipe at the link below, and it includes waffles.

Helpful hint: Believe it or not, using an electric mixer to blend the ingredients is the best way to incorporate them.


Here is a link that might be useful: Basic All-Purpose Baking Mix


clipped on: 11.05.2012 at 01:04 pm    last updated on: 11.05.2012 at 01:04 pm