Baking Mix Substitute
Colleen Schneider
or similar product). I don't like the commercial taste that it gives.
Does anyone know how to substitute for commercially prepared baking mix?
Helen Peagram
<schnei...@earthlink.net> wrote:
CS> I have a recipe I love but it contains a baking mix substitute (Bisquick
CS> or similar product). I don't like the commercial taste that it gives.
CS> Does anyone know how to substitute for commercially prepared baking mix?
---------- Recipe via Meal-Master (tm) v8.05
Title: My Basic Biscuit Mix
Categories: Quickbreads
Yield: 1 servings
9 c Flour
1 lb Shortening
4 tb Baking powder
2 tb Salt
1. Combine everything well. 2. Store in an airtight container. 3. Use in
any teabisk or bisquick recipes.
-----
Helen M. Peagram
hpea...@attcanada.net
m...@hwcn.org
May's Pearls of Wisdom
5 ½ cups all purpose flour
2/3 cup nonfat dry milk powder
2 Tablespoons sugar
2 Tablespoons double acting baking powder
2 teaspoons salt
¾ cup solid vegetable shortening (we like butter flavored)
Combined flour, dry milk, sugar, baking powder and salt in a large bowl;
Stir to mix well. Add shortening to the bowl. Cut into dry ingredients with pastry
blender or fork, until mixture is smooth. Store in container with tight-fitting
lid in cool
place or fridge up to 3 weeks. Stir well before using. Pile lightly into measure;
level
off top.
CORNMEAL BAKING MIX
Substitute 2 ½ cups cornmeal for 2 ½ cups of all purpose flour.
WHOLE-WHEAT BAKING MIX
Substitute 2 ½ cups of whole-wheat flour for 2 ½ cups of the all purpose flour.
Dennis E. O'Connor wrote:
> I just used a commercial product to substitute for the oil in pancakes this
> morning and the pancakes came out fine. The product is "Lighter Bake" made by
> Sunsweet. According to the ingredients it consistes of pureed fruit, dried
> plums and dried apples, dextrose, maltodextrin and pectin. The label says it
> replaces butter, margarin, oil, and shortening in recipes. I will be trying it
> in recipes for bread and cookies.
>
> --Dennis--
>
> In article <35AB17...@earthlink.net>, schnei...@earthlink.net says...
> >
> >I have a recipe I love but it contains a baking mix substitute (Bisquick
> >or similar product). I don't like the commercial taste that it gives.
Dennis E. O'Connor
JM
>I just used a commercial product to substitute for the oil in pancakes this
>morning and the pancakes came out fine. The product is "Lighter Bake" made by
>Sunsweet. According to the ingredients it consistes of pureed fruit, dried
>plums and dried apples, dextrose, maltodextrin and pectin. The label says it
>replaces butter, margarin, oil, and shortening in recipes. I will be trying it
>in recipes for bread and cookies.
It is very easy to use less fat in recipes by utilizing this kind of
reduced-fat cooking method. The Sunsweet Lighter Bake product is basically
made of pureed fruit, which is something that you can make at home. You
can use a variety of different fruits, depending on the flavor, texture,
and what kind of product you're making. For cookies, I find that pureed
prunes result in the best product, whereas for items like cakes, brownies,
coffee cakes, etc., you can use a variety of other pureed fruits (e.g.,
dried apricots, overripe bananas, dried prunes) and even sour cream and/or
yogurt (you can use low-fat types if you wish). The addition of sour cream
and/or yogurt to a coffee cake yields a wonderful texture and crumb that is
indescribably wonderful! I always get rave reviews when I make a nice,
light coffee cake with this, folding in some freshly-grown berries when I
have them.
Because so many people ask about how to do this type of thing (lower-fat
baking), I have put a recipe for making the prune puree (it's easy!) on my
recipe Web page, along with some other ideas and tips for substituting fat
in recipes: http://www.geocities.com/Heartland/8098/recipes.html
Hope this provides some "food for thought",
Joan
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Phyllis Harbst
Bake?"
IMOCKU
>Bake?"
>
I believe in the baking isle where the oils are.
Ilene (NY)
IMO...@aol.com
I used to be disgusted, now I try to be amused.
Nexis Robinson
and such.
Phyllis Harbst wrote in message <6qet97$19...@r02n01.cac.psu.edu>...
Heaton
instead of all the fats you mentioned. One may be cheaper than the other. I
have a cookbook called "Secrets of Fat Free Baking" by Sandra Woodruff, it
is wonderful. I have tried many of the recipes and they turn out great.
JM
>>In what section of the grocery store can you find the Sunsweet "Lighter
>>Bake?"
You'll find it wherever the stockers decided to put it! Seriously, I've
found it in the most unusual places in several groceries, so probably the
best bet is to look in the baking aisle and/or where cooking oil is
stocked, then ask someone before you traipse all over the store searching
high and low!
MomCook
I use canola oil in most of my baking since it is healthier and I just
don't use crisco anymore due to it being hydrogenated.
Anyway my question for you is, instead of the oil I use, if I use the pureed
fruit, do I use some oil and add fruit, or absolutely no oil and the same
amount of fruit. In other words would I forget 1 cup of oil and use 1 cup
of pureed fruit instead.
Also would just grating an apple do the same thing instead of pureeing
something.
A side note, when I use oil to replace crisco, use slightly less. (ex. if it
calls for 1/2 c oil, I use 1/3 cup -- also much easier to measure.
But there are a few things it doesn't work well in. I often mix butter and
oil in cookies instead of crisco. I'm convinced butter, which is what God
made, is better then man-made concoctions.
JM
>I appreciate your information here.
>I use canola oil in most of my baking since it is healthier and I just
>don't use crisco anymore due to it being hydrogenated.
>Anyway my question for you is, instead of the oil I use, if I use the pureed
>fruit, do I use some oil and add fruit, or absolutely no oil and the same
>amount of fruit. In other words would I forget 1 cup of oil and use 1 cup
>of pureed fruit instead.
You can do either one, depending on your preferences. The oil/shortening
will have a certain effect on texture, and you may want to use a small
amount of oil and substitute the rest for the pureed fruit. I find that
some experimentation with each recipe helps me to decide which I prefer for
each situation.
>Also would just grating an apple do the same thing instead of pureeing
>something.
Umm....I'm not sure about this one. I would tend to think that if you
grate it *very* finely (almost to the point of applesauce) it might do as a
suitable substitute. If you've just got big chunks of the apple then
probably not. I really don't know the answer to this without doing some
experimentation myself, but going from previous experience with other
fruits is why I'm saying 'probably not'.
Hope that helps a bit,
Bill Sykes
blender...they work very well and are quite inexpensive...and of course keep well
unopened.