Honey & WheatMix
Honey and wheat-what a delicious combination.
3 cups whole-wheat flour
6 cups unbleached flour or all-purpose flour
1 cup instant nonfat milk powder or dry buttermilk powder
1/3 cup baking powder
4 teaspoons salt
2 cups vegetable shortening
1/4 cup honev
In a large bowl, combine whole-wheat flour, unbleached or all-purpose flour, milk powder or buttermilk powder, baking powder and salt. Use a pastry blender, a heavy-duty mixer with a bowl cover or your fingers to blend in shortening until evenly distributed. Texture will resemble corn- meal. Drizzle honey over mixture while beating with mixer on low speed or while stirring with a wire whisk. Spoon into a l2-cup container with a tight-fitting lid. Attach lid. Label container with date and contents. Use within 10 to 12 weeks if stored in refrigerator or within 6 months, if stored in freezer. Makes about 12 cups HONEY & WHEAT MIX.
WHEAT PANCAKES
2 cups mix
1 beaten egg
1 1/3 cups water
Mix together and cook on griddle.
makes about 10 4" pancakes
HONEY AND WHEAT MUFFINS
3 cup mix
2 TBSP packed brown sugar
1 egg
1 1/3 cups water
Combine mix and sugar. In a separate bowl combine egg and water - mix into dry ingreds. (batter will be lumpy) Fill 12 greased muffin cups 2/3 full - bake at 400 for 15-20 minutes.
BUTTERMILK BISCUITS
2 cups mix
1/2 cup buttermilk, milk or water
Combine ingredients, roll out on floured surface, cut out biscuits and bake at 450 for 10-12 minutes