Monday, December 7, 2009

Homemade baking mix... no hydrogenated fat!

So much cuter than Betty Crocker. And free of hydrogenated fats, too.

All cryptic flattery of my baby girl aside, I have to tell you ladies (And gentlemen? Any?) that I have SO MANY homesteading/homemaking adventures that I just never post about.

Sometimes it's because it's a big flop, like whole wheat-oatmeal bread on a humid day. Or a dress that's hemmed cattywampus and has to be hacked off to become a swing top. Or overplanting the green beans and ending up with a new resident crow flock that won't leave. I could go on, because, as I've said before, I would get voted off "Survivor: Homestead Edition" lickety-split.

So sometimes I don't write about my projects because they don't work. But more often I fail to share my experiments and day-to-day home projects because I'm a little intimidated by all the truly talented crafters, writers, bakers, photographers, seamstresses and so on in this lovely blogosphere.

You know who you are.

But I haven't seen anyone posting this particular take on a quick biscuit mix. And since I came up with it all on my own, and since it really works for us, I thought I'd share. (Despite my worries that someone will say, "sheesh, she's a little late to the party, hunh?" NOT that any of YOU would do that. No way.) So if all the cool kids are already on board with the homemade baking mixes, just humor me. Because you're gracious like that. And because it was a little breakthrough for me, so maybe it'll help someone else.

Enough with the backing into the lead already.

I give you:

Miriam's Homemade Hydrogenated-Fat-Free Quick Mix

8.5 Cups all-purpose flour (I use half whole wheat)
1 T baking powder
1 T salt
2 t cream of tartar
1 t baking soda
1.5 cups instant dry milk
2.25 cups coconut oil (this is found in the baking aisle next to the Crisco and is solid at room temp)

In my biggest mixing bowl I whisk together the dry ingredients. Then I cut in the coconut oil with a pastry thingamajig until all the pieces of coconut oil are smaller than the size of a pea and evenly distributed. You can use your food processor in smaller batches.

This mix works great one-f0r-one for whatever you'd use Bisquick for: waffles, pancakes, biscuits, muffins. It's convenient and of course free of hydrogenated fats.

3 comments:

Carolyn said...

This sounds fabulous. And as you know I happen to have some coconut oil around!

I love biscuits but never make them since there is something in bisquick that makes me all bloaty. (TMI?)

Anyway. I'm going to try it!

HP said...

Yum. I am going to try that one. I even have coconut oil in my cupboard too.

Christi said...

I love coconut oil. I pretend it is crisco in the winter when I am baking and a recipe calls for crisco (which I am against) but since the coconut oil looks like crisco but is healthier . . . if that makes any sense.

I tried making the homemade bisquick once but the recipe I had tasted funny. And now we do gluten free so I don't know how well this would translate.