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Preppers' Corner
Vacuumed sealed some rice + rice and bean math if anyone cares.
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<blockquote data-quote="BadgeBunny" data-source="post: 2116317" data-attributes="member: 1242"><p>That pancake mix you sealed up?? It will go rancid. You are better off storing the components of pancake mix separately and then mixing it up when you need your skillet bread.</p><p> </p><p><u><strong>Almost Bisquick Mix Biscuit/Pancake Mix</strong></u></p><p>You'll Need:</p><p>8 cups flour</p><p>4 Tbs. Sugar</p><p>4 Tbs. baking powder**</p><p>4 teaspoons salt</p><p>1 cup shortening like Crisco (if you prefer you can use dry shortening)</p><p></p><p>Directions:</p><p></p><p>Combine Flour, baking powder, salt in a large</p><p>bowl, blending well. Cut in the shortening until the mixture resembles fine crumbs and is completely incorporated. Store in airtight container until needed.</p><p></p><p>Makes approximately 10 1/2 cups</p><p>______________________________________________________________________</p><p></p><p>To Make Biscuits- use 2 1/4 c. Mix & 3/4 Cup of Milk, for drop biscuits (which don't require rolling/cutting) increase milk to 1 c. Bake at 400F for 8-10 minutes</p><p></p><p>To Make Pancakes - use 2 cups of mix, 2 eggs (beaten), and 1 cup of milk. Simply beat all the ingredients together until well blended and then pour approximately ¼ cup portions onto a sizzling hot greased or nonstick griddle. Cook until the edges begin to dry with bubbles on the top and they are golden brown on the bottom, then flip and continue cooking until that side is golden brown, as well. Serve hot with butter and syrup, jam or fresh fruit.</p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p>** If you are using food storage to make this mix, it is better to have the components of baking powder (baking soda, cream of tartar and cornstarch) stored separately and then mix them when you need it. Baking powder is activated by moisture. Moisture in the air will cause baking powder to go stale over time. If you store the component separately and mix when you need them you will get the best rise from the baking powder. Cornstarch will slow down this process, but to get the best results, just mix the baking powder when you need it and leave out the cornstarch.</p><p></p><p><strong><u>Baking Powder Recipe</u></strong></p><p></p><p>Ingredients:</p><p>•1 teaspoon baking soda</p><p>•2 teaspoons cream of tartar</p><p>•1 teaspoon corn starch (optional)</p><p></p><p>Preparation:</p><p>Mix the baking soda and cream of tartar together until well combined. If you need to mix for later use, combine in cornstarch. Use immediately, or store in an airtight container, as appropriate.</p><p>Yield: One tablespoon of baking powder.</p></blockquote><p></p>
[QUOTE="BadgeBunny, post: 2116317, member: 1242"] That pancake mix you sealed up?? It will go rancid. You are better off storing the components of pancake mix separately and then mixing it up when you need your skillet bread. [U][B]Almost Bisquick Mix Biscuit/Pancake Mix[/B][/U] You'll Need: 8 cups flour 4 Tbs. Sugar 4 Tbs. baking powder** 4 teaspoons salt 1 cup shortening like Crisco (if you prefer you can use dry shortening) Directions: Combine Flour, baking powder, salt in a large bowl, blending well. Cut in the shortening until the mixture resembles fine crumbs and is completely incorporated. Store in airtight container until needed. Makes approximately 10 1/2 cups ______________________________________________________________________ To Make Biscuits- use 2 1/4 c. Mix & 3/4 Cup of Milk, for drop biscuits (which don't require rolling/cutting) increase milk to 1 c. Bake at 400F for 8-10 minutes To Make Pancakes - use 2 cups of mix, 2 eggs (beaten), and 1 cup of milk. Simply beat all the ingredients together until well blended and then pour approximately ¼ cup portions onto a sizzling hot greased or nonstick griddle. Cook until the edges begin to dry with bubbles on the top and they are golden brown on the bottom, then flip and continue cooking until that side is golden brown, as well. Serve hot with butter and syrup, jam or fresh fruit. ** If you are using food storage to make this mix, it is better to have the components of baking powder (baking soda, cream of tartar and cornstarch) stored separately and then mix them when you need it. Baking powder is activated by moisture. Moisture in the air will cause baking powder to go stale over time. If you store the component separately and mix when you need them you will get the best rise from the baking powder. Cornstarch will slow down this process, but to get the best results, just mix the baking powder when you need it and leave out the cornstarch. [B][U]Baking Powder Recipe[/U][/B] Ingredients: •1 teaspoon baking soda •2 teaspoons cream of tartar •1 teaspoon corn starch (optional) Preparation: Mix the baking soda and cream of tartar together until well combined. If you need to mix for later use, combine in cornstarch. Use immediately, or store in an airtight container, as appropriate. Yield: One tablespoon of baking powder. [/QUOTE]
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