Tuesday, July 2, 2013

Homemade Baking Mix

I got this recipe from a friend in college.  I recently tried making it with whole wheat flour, adding a bit of gluton flour, as I would with whole wheat bread.  It worked!  To be candid, I really don’t know what the gluton flour does (besides add gluton, which would be important in yeast breads), however I used it here, just in case.  Whether you use it or not, think of how much $$ you will save making your own version of the packaged baking mix!  
                                                                                        --- Merilou


Small Recipe (double for large recipe)


4 ½ cups flour (white, whole wheat, or white whole wheat!)

8 teaspoons baking powder (make sure it isn't old!)

1 ½ teaspoons salt

½ teaspoon cream of tarter

½ cup shortening

2 Tablespoons sugar


Mix with pastry blender (or 2 knives, or your fingers) and store in sealed storage container in a cool place. 
Use this mix in the same way you would use Bisquick (copyright General Mills/Betty Crocker) or other baking mixes.  I just made one of those popular "impossible pies" and it was yummy!  Mix with milk into a somewhat stiff dough and bake drop biscuits on demand.  Use the dough as a biscuit like crust for pizza.

Monday, July 1, 2013

Cabbage Salad with Peanut Sauce

My sister shared the recipe for this salad with me.  Since receiving my diabetes diagnosis I've made a few changes and both Steve and I love this recipe.  It's a great way to get fiber and it tastes so good!  I usually serve some kind of barbecued chicken along side, however it is just as good alone.  Enjoy adding whatever vegetables you enjoy!


1/2 small head green cabbage, thinly sliced
1/2 small head red cabbage, thinly sliced
1/2 pound asparagus, cut into 1 inch pieces, blanched (or microwave about 3 minutes)
2  large red bell peppers, thinly sliced
2 large carrots, shredded
6 green onions, sliced (or 1/2 finely minced red onion)
1/2 cup chopped cilantro (optional - I don't use)


1/3 cup peanut, or canola oil
1/4 cup rice vinegar
3 T soy sauce
1/3 cup (5 Tablespoons) peanut butter (I use Skippy Natural Creamy)
1 T brown sugar blend Splenda (or 2T brown sugar)
2 T grated ginger (or process a good chunk of peeled ginger in food processor with all the dressing ingredients)
3 cloves fresh garlic, minced (or process in food processor)
1 1/2 teaspoons Sriracha sauce  (or process a jalapeno or two)

Toss all vegetables together in a large bowl.  Process all sauce ingredients in a food processor or small blender.  Pour sauce over veggies, toss together and chill.

Serve along side grilled chicken (marinated in soy sauce, sesame oil, garlic, ginger and a squirt of Sriracha sauce), if desired.

Optional - garnish with dry roasted peanuts