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Sierra Camp Baking Mix Recipe
|Whole wheat flour||2 Cup (32 tbs), unsifted|
|Yellow cornmeal||1 Cup (16 tbs)|
|Rye flour||1 Cup (16 tbs), unsifted|
|Soy flour||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||6 Tablespoon|
|Baking powder||3 1⁄2 Teaspoon|
|Salt||1 3⁄4 Teaspoon|
|Soda||1 3⁄4 Teaspoon|
Serving size: Complete recipe
Calories 2328 Calories from Fat 189
% Daily Value*
Total Fat 22 g33.2%
Saturated Fat 2.4 g12%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 7264.3 mg302.7%
Total Carbohydrates 488 g162.6%
Dietary Fiber 69.4 g277.7%
Sugars 92.6 g
Protein 75 g150.3%
Vitamin A 1.7% Vitamin C
Calcium 159.8% Iron 151.5%
*Based on a 2000 Calorie diet
Package airtight in plastic bags or containers and store in a cool, dry place.
Makes 5 cups mix.
Frying Pan Biscuits or Shortcakes.
Combine 2 cups of either baking mix with 1/2 cup milk or water and 2 tablespoons salad oil; stir until thoroughly blended.
Dust your hands with additional mix, shape dough into a ball, and divide it into 8 equal portions;) pat each into a round about 2 1/2 inches in diameter' and about 1/2 inch thick.
Melt 1 tablespoon butter or margarine in a large-heavy frying pan over low heat; add as many patted biscuits at a time as you can without crowding, and) cook slowly, uncovered, for about 10 minutes until golden brown on bottom.
Turn and cook for about 7 more minutes until other side is golden brown and biscuits are cooked through (break one to test).
Repeat for any remaining biscuits, adding a little more' butter to pan if needed.