Post by Granny Smith on May 15, 2013 11:06:05 GMT -5
All-Purpose Convenience Mix
12-cup yield:
9 cups flour
3/4 cup canola oil
1 tablespoon salt
1/4 cup baking powder
2 cups nonfat dry milk
Combine flour, dry milk, baking powder, and salt in a large bowl. Stir together. Mix in oil until the mixture is smooth. Store in an airtight container. Refrigerate and use within a month, or put into containers suitable for freezing and freeze.
6-cup yield:
4 1/2 cups flour
1/2 cup canola oil
1/2 tablespoon salt
2 tablespoons baking powder
1 cup nonfat dry milk
Combine flour, dry milk, baking powder, and salt in a large bowl. Stir together. Mix in oil until the mixture is smooth. Store in an airtight container. Refrigerate and use within a month, or put into containers suitable for freezing and freeze.
Biscuits
3 cups All-Purpose Convenience Mix
3/4 cup water
Add the water to the Convenience Mix all at once. Blend lightly with a fork to form a soft dough and turn onto a floured board. Knead the dough slightly and then roll or pat the dough to a minimum of 1/2-inch thickness. Cut with a biscuit cutter and place on a cookie sheet. Bake at 450°F for 10 to 12 minutes.
Makes 9 biscuits
Biscuit Variations
Combine ingredients as above and continue as follows:
Drop biscuits:
Use a little more liquid. Drop dough by spoonfuls onto a greased pan and bake at 450°F for 10 to 12 minutes.
Cinnamon rolls:
Roll biscuit mix to 1/4-inch thickness. Spread with margarine, brown sugar, cinnamon, and raisins. Roll up like a jelly roll. Slice into sections and bake on a greased pan. Bake at 450°F for 10 minutes.
Meat rollups:
Spread cooked leftover thinly sliced or chopped meat or tuna fish on the rolled out biscuit dough. Roll up like a jelly roll. Slice into sections and bake on a greased pan. Serve sections plain or with a cheese sauce. Bake at 450°F for 12 minutes.
Cheese biscuits:
Add 1/3 to 1/2 cup grated American or cheddar cheese to 3 cups mix. Then follow biscuit recipe above. Cheese Biscuits
Shortcake:
Add 1 tablespoon sugar to 3 cups mix. Add 3/4 cup water and prepare as for biscuits. Roll biscuit dough out in a rectangle. Bake at 450°F for 10 to 12 minutes. Remove from the oven and serve at once with sweetened fruit. For individual shortcakes, cut dough into rounds before baking.
Fruit kuchen:
Spread the dough in a prepared pie pan so that dough comes up the sides. Fill with peeled, sliced peaches or apples. Sprinkle peaches with 1/4 cup sugar, or apples with a mixture of 1/4 cup sugar and 1 teaspoon cinnamon. Drop 1 teaspoon margarine on top of fruit. Bake at 400°F for 20 to 25 minutes.
American pizza:
Use 3 cups mix and 1/2 cup water. Roll out dough into a 15-inch circle, 1/4-inch thick. Place on baking sheet. Spread dough with 1 cup spaghetti sauce. Sprinkle with grated mozzarella cheese. Add other toppings as desired. If using pepperoni, reduce fat by laying the slices on paper towels and microwaving for 20 seconds before placing on pizza. Bake at 425°F for 20 minutes or until edges are brown.
Cheese Bread:
3 3/4 cups All-Purpose Convenience Mix
1 egg
1 1/2 cups water
3/4 cup grated natural sharp cheese (cheddar)
Beat egg; add water and stir in Convenience Mix and cheese. Beat until well blended. Pour into greased loaf pan, 9 x 5 x 3 inches. Bake 1 hour at 350°F. Let cool a few minutes. Slice 1/2-inch thick and serve warm. Or cool thoroughly, wrap in waxed paper, and refrigerate overnight. Slice thinly. Also good toasted.
Dumplings:
3 cups All-Purpose Convenience Mix
3/4 cup water (about)
Pour water into mix and stir about 30 strokes. Drop from tablespoon into gently boiling stew. Cook for about 20 minutes, keeping pot tightly covered during the last 10 minutes.
Basic Muffins:
2 1/2 cups All-Purpose Convenience Mix
1/3 cup sugar
3/4 cup water
1 egg
Combine Convenience Mix and sugar. In a separate bowl, beat egg and add water; add to dry ingredients. Stir just enough to mix in dry ingredients. Fill greased muffin tins about 2/3 full and bake at 400°F for 18 to 20 minutes.
Basic Muffin Variations
Raisin muffins:
Add 1/2 cup raisins.
Date muffins:
Add 1/3 cup chopped dates.
Blueberry muffins:
Add 1/2 cup blueberries (fresh or frozen).
Pineapple muffins:
Add 1/2 cup well-drained, crushed pineapple.
Bran Muffins:
1 egg
1/4 cup sugar
2/3 cup water
2 tbsp. canola oil
1 cup whole bran cereal
1 1/2 cups All-Purpose Convenience Mix
Place egg in a bowl and beat. Add sugar, water, and oil. Continue beating. Blend in whole bran cereal. Add Convenience Mix. Stir quickly and vigorously until just mixed. Batter will look lumpy. Spray or rub muffin pans lightly with oil. Fill greased muffin tins about 2/3 full and bake at 400°F for 18 to 20 minutes.
Pancakes:
1 1/2 cups All-Purpose Convenience Mix
2 tablespoons sugar
3/4 cup water
1 egg, well beaten
Blend Convenience Mix and sugar. Stir water and egg into mix until blended. Drop batter onto hot griddle which has been lightly greased. Cook on first side until bubbles form. Turn and cook on the other side. Serve immediately. Makes 12 medium pancakes.
Waffles:
1 1/2 cups All-Purpose Convenience Mix
2 tablespoons sugar
3/4 cup water
1 egg, well beaten
Blend Convenience Mix and sugar. Gradually add beaten egg mixed with water. Mix thoroughly. Pour about 1/2 cup of the mixture onto a heated waffle iron and bake. Makes 4 to 5 waffles.
Variations: Top each waffle with your favorite fruit or vegetable. Try blueberries, apples, corn, broccoli, or nuts.
Banana Bread:
3 cups All-Purpose Convenience Mix
3/4 cup sugar
3/4 cup water
1 egg
1/2 cup unsweetened apple sauce
1 cup mashed bananas
1/4 cup wheat germ (optional)
1/2 cup nuts (optional)
Beat egg and water together. Add sugar and bananas and mix. Stir in Convenience Mix and beat until blended. Add wheat germ and/or nuts. Pour into a lightly greased 9 x 5 x 3-inch pan. Bake for 45 to 50 minutes at 350°F. Let cool before slicing.
Orange Nut Bread:
3/4 cup sugar
1 egg
1 1/4 cups orange juice
1 tablespoon grated orange rind
3 cups All-Purpose Convenience Mix
3/4 cup chopped nuts
Mix sugar, egg, orange juice, rind, and Convenience Mix. Beat vigorously. Batter may be lumpy. Stir in nuts. Pour into lightly greased loaf pan, 9 x 5 x 3 inches. Bake at 350°F for 50 to 55 minutes or until toothpick inserted in center of bread comes clean. Cool before slicing.
Pumpkin Bread:
3 cups All-Purpose Convenience Mix
3/4 cup sugar
3 tablespoons water
1 egg
1 cup pumpkin pie filling or cooked pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Combine all ingredients together and mix well. Pour into lightly greased loaf pan, 9 x 5 x 3 inches. Bake at 350°F for 50 to 55 minutes.
Yeast Rolls:
Makes 16 rolls
1 package dry yeast
2/3 cup warm water
1 tablespoon sugar
2 tablespoons oil
2-1/2 cups All-Purpose Convenience Mix
Dissolve yeast in warm water. Stir in sugar, oil, and Convenience Mix; beat vigorously. Turn dough onto floured surface. Knead until smooth, about 20 times. Cut off small sections of dough and shape into rolls. Arrange in a lightly greased baking pan so that the rolls are packed tightly and touching each other. It doesn’t matter if your rolls don’t take up the whole pan. Cover with damp cloth. Let rise in warm place until double in size, about 30 minutes. Bake in 400°F oven 10 to 15 minutes, or until golden brown.
Hamburger-Onion Buns:
1 package dry yeast
1 cup warm water (not hot—110 to 115 degrees)
2 tablespoons sugar
4 cups All-Purpose Convenience Mix
2 tablespoons onion flakes
Dissolve yeast in water. Add sugar and half the Convenience Mix. Beat with mixer for two minutes at medium speed, scraping sides and bottom of bowl frequently (or 300 strokes by hand). Add remaining Convenience Mix and onion flakes; blend well with spoon. Cover with cloth and let rise in warm place until doubled in size, about 30 minutes. Stir down by beating 25 strokes. Drop dough by spoonfuls, forming 12 mounds, about 2 inches apart on greased baking sheet. With floured fingers, flatten mounds into rounds about 1/2-inch thick. Let rise in warm place for about 40 minutes. Bake 12 to 15 minutes, or until nicely browned, in a 400°F oven.
Italian Bread Sticks:
3/4 cup warm water (not hot—110 to 115 degrees)
1 package active dry yeast
2 1/2 cups All-Purpose Convenience Mix
Dissolve yeast in warm water. Mix in Convenience Mix. Beat vigorously. Turn dough onto surface well-dusted with flour. Knead until smooth, about 20 times. Divide dough into 16 equal parts. Roll each piece between your hand to form pencil-like strips, 8 inches long. Put strips of dough on greased baking sheet. Sprinkle with caraway seeds, poppy seeds, celery seeds, sesame seeds or garlic powder. Cover with clean cloth. Let rise in warm place about 1 hour. Bake at 425°F for 15 minutes, until light brown.
Coffee Cake:
Makes 9 servings
1 egg
3/4 cup water
3 cups All-Purpose Convenience Mix
1/2 cup sugar
Topping
1/2 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoons flour
2 tablespoons margarine
Mix the egg and water together in large bowl. Add Convenience Mix and sugar. Mix until ingredients are blended. Pour into a lightly greased, 9-inch baking pan.
For the topping, mix the sugar, cinnamon, and flour thoroughly. Add the margarine and mix until fine and crumbly. Sprinkle the topping over the cake mixture. Bake the cake at 350°F for 30 to 35 minutes.
Fruit Surprise:
Makes 9 servings
2 cups All-Purpose Convenience Mix
1 cup sugar
2 eggs
1/4 cup fruit juice or water
2 cups canned fruit, pineapple, or peaches, well drained
Put Convenience Mix into a bowl. Add the sugar, eggs, and fruit juice or water. Stir until well mixed. Put the fruit on the bottom of a greased, 9-inch baking pan. Spread the batter over the fruit. Bake in a 375°F oven for 35 minutes.
Apple Rolls:
2 cups All-Purpose Convenience Mix
1/2 cup water
1 tablespoon margarine
2 cups diced tart apples
1/2 cup sugar
1 to 2 teaspoons cinnamon
1 teaspoon nutmeg (optional)
Syrup
1/2 cup brown sugar
1/2 cup white sugar
2 tablespoons margarine
1 cup boiling water
Put Convenience Mix in a bowl; make a well in the center. Add 1/2 cup water; stir with a fork about 25 strokes. Roll out dough on a lightly floured surface into an 8 x 8 inch rectangle. Spread with margarine, diced apples, sugar, and cinnamon. Roll up like a jelly roll and pinch & seal edges well. Cut into 1-inch slices.
Boil all syrup ingredients for 2 to 3 minutes; then pour into an 8- x 8- x 2-inch pan. Place dough cut side up in the syrup. Bake at 450°F for 20 minutes. Serve warm with the syrup from the pan, or top with low-fat ice cream.
Brownies:
Makes 9 servings
1 cup All-Purpose Convenience Mix
1/4 cup softened margarine
2/3 cup sugar
1/2 cup cocoa
1 egg
1/4 cup water
1/4 cup canola oil
Grease an 8-inch square pan. Put Convenience Mix into a bowl. Add the margarine and mix with a fork. Mix in the sugar and cocoa. Add the egg, water, and oil. Beat 25 times. Pour the mixture into the greased baking pan. Bake for 20 minutes at 350°F.
Molasses Cookies:
Makes 5 dozen
4 cups All-Purpose Convenience Mix
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
1 egg
1 cup molasses
Stir sugar and spices into Convenience Mix. Combine beaten egg with molasses and add to the mix. Blend well, chill 1 hour, shape into balls, and roll in sugar. Flatten on greased baking sheet and bake at 375°F for 10 to 12 minutes.
Oatmeal Cookies:
Makes about 2 dozen
1 cup rolled oats
1/4 cup sugar
1/4 brown sugar, packed
1/4 teaspoon cinnamon
1 cup All-Purpose Convenience Mix
1 egg
1 teaspoon vanilla
2 tablespoons water
Mix the rolled oats, sugar, brown sugar, and cinnamon with Convenience Mix. In a separate bowl, add vanilla and water to beaten egg. Pour into the dry mix. Mix until the cookie dough cleans the side of the mixing bowl. The dough will be stiff. Drop the dough by teaspoons onto a greased cookie sheet. Bake at 375°F for 10 to 12 minutes.
Oatmeal Cookie Variations
Oatmeal-Raisin Cookies:
Add 1/2 cup raisins with oats, sugar and cinnamon.
Oatmeal Banana Cookies:
Add 1 cup mashed bananas with the vanilla, water and egg. (Cookies will be softer and moister.)
Peanut Butter Cookies:
Makes 3 dozen small cookies
1/3 cup sugar
1/3 cup peanut butter
1 egg
1 teaspoon vanilla
1 tablespoon water
1 1/2 cups All-Purpose Convenience Mix
Measure sugar and peanut butter into a bowl; mix well. Add egg, vanilla, water and stir all together. Add the Convenience Mix. Mix until you have a smooth, soft dough. Make 1-inch balls. Put balls 2 inches apart on a greased cookie sheet. Flatten balls with a fork dipped in flour. Bake the cookies at 375°F for about 8 to 10 minutes, until golden brown.
Potato Skillet Cakes:
Makes about 25 cakes
1 egg
1 cup cold mashed potatoes
1/2 cup milk
2 tablespoons vegetable oil
2 cups All-Purpose Convenience Mix
Beat egg with mixer. Add potatoes, milk, and vegetable oil; beat until smooth. Mix in Convenience mix. Drop batter by tablespoonfuls onto hot griddle. Bake over medium heat until golden brown, about 5 minutes for each side. Serve hot with syrup or jelly.
Tuna Biscuit Squares:
Biscuit dough
1 can (6 1/2 oz) tuna, drained and flaked
1/4 cup sweet pickle relish
1/2 teaspoon salt
1 tablespoon prepared yellow mustard
3 tablespoons low-fat mayonnaise
Prepare biscuit dough, divide in half, and roll half into a 9-inch square. Place this on greased baking sheet. Mix remaining ingredients together and spread over square. Roll the remaining biscuit dough into a 9-inch square and place over filling. Bake at 450°F for 10 to 12 minutes. Cut into squares.
This is good served with white sauce over the top. For added flavor and nutrition, add leftover vegetables to the white sauce.
Tuna-Broccoli Casserole:
Makes 6 servings
2 cups frozen chopped broccoli
1 can (6 1/2 oz) tuna, drained and flaked
1 can (10-1/2 oz) low-sodium cream of mushroom soup
1/2 cup water
Biscuit dough
Cook broccoli until almost tender, drain well. Place broccoli in greased 9- x 9- x 2-inch square pan. Cover broccoli with tuna. Mix soup and water together and pour over top. Make biscuit dough according to recipe. Beat 20 strokes. Drop dough by tablespoonfuls over mixture in pan. Bake at 450°F for 15 minutes or until golden brown. Serve hot.
Source and nutrition information~
umaine.edu/publications/4029e/recipes-1/
12-cup yield:
9 cups flour
3/4 cup canola oil
1 tablespoon salt
1/4 cup baking powder
2 cups nonfat dry milk
Combine flour, dry milk, baking powder, and salt in a large bowl. Stir together. Mix in oil until the mixture is smooth. Store in an airtight container. Refrigerate and use within a month, or put into containers suitable for freezing and freeze.
6-cup yield:
4 1/2 cups flour
1/2 cup canola oil
1/2 tablespoon salt
2 tablespoons baking powder
1 cup nonfat dry milk
Combine flour, dry milk, baking powder, and salt in a large bowl. Stir together. Mix in oil until the mixture is smooth. Store in an airtight container. Refrigerate and use within a month, or put into containers suitable for freezing and freeze.
Biscuits
3 cups All-Purpose Convenience Mix
3/4 cup water
Add the water to the Convenience Mix all at once. Blend lightly with a fork to form a soft dough and turn onto a floured board. Knead the dough slightly and then roll or pat the dough to a minimum of 1/2-inch thickness. Cut with a biscuit cutter and place on a cookie sheet. Bake at 450°F for 10 to 12 minutes.
Makes 9 biscuits
Biscuit Variations
Combine ingredients as above and continue as follows:
Drop biscuits:
Use a little more liquid. Drop dough by spoonfuls onto a greased pan and bake at 450°F for 10 to 12 minutes.
Cinnamon rolls:
Roll biscuit mix to 1/4-inch thickness. Spread with margarine, brown sugar, cinnamon, and raisins. Roll up like a jelly roll. Slice into sections and bake on a greased pan. Bake at 450°F for 10 minutes.
Meat rollups:
Spread cooked leftover thinly sliced or chopped meat or tuna fish on the rolled out biscuit dough. Roll up like a jelly roll. Slice into sections and bake on a greased pan. Serve sections plain or with a cheese sauce. Bake at 450°F for 12 minutes.
Cheese biscuits:
Add 1/3 to 1/2 cup grated American or cheddar cheese to 3 cups mix. Then follow biscuit recipe above. Cheese Biscuits
Shortcake:
Add 1 tablespoon sugar to 3 cups mix. Add 3/4 cup water and prepare as for biscuits. Roll biscuit dough out in a rectangle. Bake at 450°F for 10 to 12 minutes. Remove from the oven and serve at once with sweetened fruit. For individual shortcakes, cut dough into rounds before baking.
Fruit kuchen:
Spread the dough in a prepared pie pan so that dough comes up the sides. Fill with peeled, sliced peaches or apples. Sprinkle peaches with 1/4 cup sugar, or apples with a mixture of 1/4 cup sugar and 1 teaspoon cinnamon. Drop 1 teaspoon margarine on top of fruit. Bake at 400°F for 20 to 25 minutes.
American pizza:
Use 3 cups mix and 1/2 cup water. Roll out dough into a 15-inch circle, 1/4-inch thick. Place on baking sheet. Spread dough with 1 cup spaghetti sauce. Sprinkle with grated mozzarella cheese. Add other toppings as desired. If using pepperoni, reduce fat by laying the slices on paper towels and microwaving for 20 seconds before placing on pizza. Bake at 425°F for 20 minutes or until edges are brown.
Cheese Bread:
3 3/4 cups All-Purpose Convenience Mix
1 egg
1 1/2 cups water
3/4 cup grated natural sharp cheese (cheddar)
Beat egg; add water and stir in Convenience Mix and cheese. Beat until well blended. Pour into greased loaf pan, 9 x 5 x 3 inches. Bake 1 hour at 350°F. Let cool a few minutes. Slice 1/2-inch thick and serve warm. Or cool thoroughly, wrap in waxed paper, and refrigerate overnight. Slice thinly. Also good toasted.
Dumplings:
3 cups All-Purpose Convenience Mix
3/4 cup water (about)
Pour water into mix and stir about 30 strokes. Drop from tablespoon into gently boiling stew. Cook for about 20 minutes, keeping pot tightly covered during the last 10 minutes.
Basic Muffins:
2 1/2 cups All-Purpose Convenience Mix
1/3 cup sugar
3/4 cup water
1 egg
Combine Convenience Mix and sugar. In a separate bowl, beat egg and add water; add to dry ingredients. Stir just enough to mix in dry ingredients. Fill greased muffin tins about 2/3 full and bake at 400°F for 18 to 20 minutes.
Basic Muffin Variations
Raisin muffins:
Add 1/2 cup raisins.
Date muffins:
Add 1/3 cup chopped dates.
Blueberry muffins:
Add 1/2 cup blueberries (fresh or frozen).
Pineapple muffins:
Add 1/2 cup well-drained, crushed pineapple.
Bran Muffins:
1 egg
1/4 cup sugar
2/3 cup water
2 tbsp. canola oil
1 cup whole bran cereal
1 1/2 cups All-Purpose Convenience Mix
Place egg in a bowl and beat. Add sugar, water, and oil. Continue beating. Blend in whole bran cereal. Add Convenience Mix. Stir quickly and vigorously until just mixed. Batter will look lumpy. Spray or rub muffin pans lightly with oil. Fill greased muffin tins about 2/3 full and bake at 400°F for 18 to 20 minutes.
Pancakes:
1 1/2 cups All-Purpose Convenience Mix
2 tablespoons sugar
3/4 cup water
1 egg, well beaten
Blend Convenience Mix and sugar. Stir water and egg into mix until blended. Drop batter onto hot griddle which has been lightly greased. Cook on first side until bubbles form. Turn and cook on the other side. Serve immediately. Makes 12 medium pancakes.
Waffles:
1 1/2 cups All-Purpose Convenience Mix
2 tablespoons sugar
3/4 cup water
1 egg, well beaten
Blend Convenience Mix and sugar. Gradually add beaten egg mixed with water. Mix thoroughly. Pour about 1/2 cup of the mixture onto a heated waffle iron and bake. Makes 4 to 5 waffles.
Variations: Top each waffle with your favorite fruit or vegetable. Try blueberries, apples, corn, broccoli, or nuts.
Banana Bread:
3 cups All-Purpose Convenience Mix
3/4 cup sugar
3/4 cup water
1 egg
1/2 cup unsweetened apple sauce
1 cup mashed bananas
1/4 cup wheat germ (optional)
1/2 cup nuts (optional)
Beat egg and water together. Add sugar and bananas and mix. Stir in Convenience Mix and beat until blended. Add wheat germ and/or nuts. Pour into a lightly greased 9 x 5 x 3-inch pan. Bake for 45 to 50 minutes at 350°F. Let cool before slicing.
Orange Nut Bread:
3/4 cup sugar
1 egg
1 1/4 cups orange juice
1 tablespoon grated orange rind
3 cups All-Purpose Convenience Mix
3/4 cup chopped nuts
Mix sugar, egg, orange juice, rind, and Convenience Mix. Beat vigorously. Batter may be lumpy. Stir in nuts. Pour into lightly greased loaf pan, 9 x 5 x 3 inches. Bake at 350°F for 50 to 55 minutes or until toothpick inserted in center of bread comes clean. Cool before slicing.
Pumpkin Bread:
3 cups All-Purpose Convenience Mix
3/4 cup sugar
3 tablespoons water
1 egg
1 cup pumpkin pie filling or cooked pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Combine all ingredients together and mix well. Pour into lightly greased loaf pan, 9 x 5 x 3 inches. Bake at 350°F for 50 to 55 minutes.
Yeast Rolls:
Makes 16 rolls
1 package dry yeast
2/3 cup warm water
1 tablespoon sugar
2 tablespoons oil
2-1/2 cups All-Purpose Convenience Mix
Dissolve yeast in warm water. Stir in sugar, oil, and Convenience Mix; beat vigorously. Turn dough onto floured surface. Knead until smooth, about 20 times. Cut off small sections of dough and shape into rolls. Arrange in a lightly greased baking pan so that the rolls are packed tightly and touching each other. It doesn’t matter if your rolls don’t take up the whole pan. Cover with damp cloth. Let rise in warm place until double in size, about 30 minutes. Bake in 400°F oven 10 to 15 minutes, or until golden brown.
Hamburger-Onion Buns:
1 package dry yeast
1 cup warm water (not hot—110 to 115 degrees)
2 tablespoons sugar
4 cups All-Purpose Convenience Mix
2 tablespoons onion flakes
Dissolve yeast in water. Add sugar and half the Convenience Mix. Beat with mixer for two minutes at medium speed, scraping sides and bottom of bowl frequently (or 300 strokes by hand). Add remaining Convenience Mix and onion flakes; blend well with spoon. Cover with cloth and let rise in warm place until doubled in size, about 30 minutes. Stir down by beating 25 strokes. Drop dough by spoonfuls, forming 12 mounds, about 2 inches apart on greased baking sheet. With floured fingers, flatten mounds into rounds about 1/2-inch thick. Let rise in warm place for about 40 minutes. Bake 12 to 15 minutes, or until nicely browned, in a 400°F oven.
Italian Bread Sticks:
3/4 cup warm water (not hot—110 to 115 degrees)
1 package active dry yeast
2 1/2 cups All-Purpose Convenience Mix
Dissolve yeast in warm water. Mix in Convenience Mix. Beat vigorously. Turn dough onto surface well-dusted with flour. Knead until smooth, about 20 times. Divide dough into 16 equal parts. Roll each piece between your hand to form pencil-like strips, 8 inches long. Put strips of dough on greased baking sheet. Sprinkle with caraway seeds, poppy seeds, celery seeds, sesame seeds or garlic powder. Cover with clean cloth. Let rise in warm place about 1 hour. Bake at 425°F for 15 minutes, until light brown.
Coffee Cake:
Makes 9 servings
1 egg
3/4 cup water
3 cups All-Purpose Convenience Mix
1/2 cup sugar
Topping
1/2 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoons flour
2 tablespoons margarine
Mix the egg and water together in large bowl. Add Convenience Mix and sugar. Mix until ingredients are blended. Pour into a lightly greased, 9-inch baking pan.
For the topping, mix the sugar, cinnamon, and flour thoroughly. Add the margarine and mix until fine and crumbly. Sprinkle the topping over the cake mixture. Bake the cake at 350°F for 30 to 35 minutes.
Fruit Surprise:
Makes 9 servings
2 cups All-Purpose Convenience Mix
1 cup sugar
2 eggs
1/4 cup fruit juice or water
2 cups canned fruit, pineapple, or peaches, well drained
Put Convenience Mix into a bowl. Add the sugar, eggs, and fruit juice or water. Stir until well mixed. Put the fruit on the bottom of a greased, 9-inch baking pan. Spread the batter over the fruit. Bake in a 375°F oven for 35 minutes.
Apple Rolls:
2 cups All-Purpose Convenience Mix
1/2 cup water
1 tablespoon margarine
2 cups diced tart apples
1/2 cup sugar
1 to 2 teaspoons cinnamon
1 teaspoon nutmeg (optional)
Syrup
1/2 cup brown sugar
1/2 cup white sugar
2 tablespoons margarine
1 cup boiling water
Put Convenience Mix in a bowl; make a well in the center. Add 1/2 cup water; stir with a fork about 25 strokes. Roll out dough on a lightly floured surface into an 8 x 8 inch rectangle. Spread with margarine, diced apples, sugar, and cinnamon. Roll up like a jelly roll and pinch & seal edges well. Cut into 1-inch slices.
Boil all syrup ingredients for 2 to 3 minutes; then pour into an 8- x 8- x 2-inch pan. Place dough cut side up in the syrup. Bake at 450°F for 20 minutes. Serve warm with the syrup from the pan, or top with low-fat ice cream.
Brownies:
Makes 9 servings
1 cup All-Purpose Convenience Mix
1/4 cup softened margarine
2/3 cup sugar
1/2 cup cocoa
1 egg
1/4 cup water
1/4 cup canola oil
Grease an 8-inch square pan. Put Convenience Mix into a bowl. Add the margarine and mix with a fork. Mix in the sugar and cocoa. Add the egg, water, and oil. Beat 25 times. Pour the mixture into the greased baking pan. Bake for 20 minutes at 350°F.
Molasses Cookies:
Makes 5 dozen
4 cups All-Purpose Convenience Mix
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
1 egg
1 cup molasses
Stir sugar and spices into Convenience Mix. Combine beaten egg with molasses and add to the mix. Blend well, chill 1 hour, shape into balls, and roll in sugar. Flatten on greased baking sheet and bake at 375°F for 10 to 12 minutes.
Oatmeal Cookies:
Makes about 2 dozen
1 cup rolled oats
1/4 cup sugar
1/4 brown sugar, packed
1/4 teaspoon cinnamon
1 cup All-Purpose Convenience Mix
1 egg
1 teaspoon vanilla
2 tablespoons water
Mix the rolled oats, sugar, brown sugar, and cinnamon with Convenience Mix. In a separate bowl, add vanilla and water to beaten egg. Pour into the dry mix. Mix until the cookie dough cleans the side of the mixing bowl. The dough will be stiff. Drop the dough by teaspoons onto a greased cookie sheet. Bake at 375°F for 10 to 12 minutes.
Oatmeal Cookie Variations
Oatmeal-Raisin Cookies:
Add 1/2 cup raisins with oats, sugar and cinnamon.
Oatmeal Banana Cookies:
Add 1 cup mashed bananas with the vanilla, water and egg. (Cookies will be softer and moister.)
Peanut Butter Cookies:
Makes 3 dozen small cookies
1/3 cup sugar
1/3 cup peanut butter
1 egg
1 teaspoon vanilla
1 tablespoon water
1 1/2 cups All-Purpose Convenience Mix
Measure sugar and peanut butter into a bowl; mix well. Add egg, vanilla, water and stir all together. Add the Convenience Mix. Mix until you have a smooth, soft dough. Make 1-inch balls. Put balls 2 inches apart on a greased cookie sheet. Flatten balls with a fork dipped in flour. Bake the cookies at 375°F for about 8 to 10 minutes, until golden brown.
Potato Skillet Cakes:
Makes about 25 cakes
1 egg
1 cup cold mashed potatoes
1/2 cup milk
2 tablespoons vegetable oil
2 cups All-Purpose Convenience Mix
Beat egg with mixer. Add potatoes, milk, and vegetable oil; beat until smooth. Mix in Convenience mix. Drop batter by tablespoonfuls onto hot griddle. Bake over medium heat until golden brown, about 5 minutes for each side. Serve hot with syrup or jelly.
Tuna Biscuit Squares:
Biscuit dough
1 can (6 1/2 oz) tuna, drained and flaked
1/4 cup sweet pickle relish
1/2 teaspoon salt
1 tablespoon prepared yellow mustard
3 tablespoons low-fat mayonnaise
Prepare biscuit dough, divide in half, and roll half into a 9-inch square. Place this on greased baking sheet. Mix remaining ingredients together and spread over square. Roll the remaining biscuit dough into a 9-inch square and place over filling. Bake at 450°F for 10 to 12 minutes. Cut into squares.
This is good served with white sauce over the top. For added flavor and nutrition, add leftover vegetables to the white sauce.
Tuna-Broccoli Casserole:
Makes 6 servings
2 cups frozen chopped broccoli
1 can (6 1/2 oz) tuna, drained and flaked
1 can (10-1/2 oz) low-sodium cream of mushroom soup
1/2 cup water
Biscuit dough
Cook broccoli until almost tender, drain well. Place broccoli in greased 9- x 9- x 2-inch square pan. Cover broccoli with tuna. Mix soup and water together and pour over top. Make biscuit dough according to recipe. Beat 20 strokes. Drop dough by tablespoonfuls over mixture in pan. Bake at 450°F for 15 minutes or until golden brown. Serve hot.
Source and nutrition information~
umaine.edu/publications/4029e/recipes-1/