Bisquick Mixes (home made)

Bisquick Mixes I’m nuts about making my own mixes and collected many good basic lost recipes. Most of the mixes in the health food store have added pesticides, additives, and other ingredient in the mixes I don't care to eat. Note, if you freeze your mix first, for 24 hours, in a tight container, then store in the refrigerator if your not going to use it within six month. It will have as long shelf life as the store bought ones. Plus, I like the freedom of taking out and adding other type of flours I get in sometimes. This is nice to have on my “survival recipe” list too, and keep for those emergency times we all seem to have these days. In your kitchen you’re in control of it. I like to add my milk, eggs in last minute, but you could add the powdered milk and powdered eggs in any of the mixes using your kind of favorite seasonings (sea salt i.e,. The health food store brands use a lot of cornmeal in everything, and heavier combinations of grains that I may not care for. However this recipe use as a substitute for any “Bisquick” recipe. Option: Add in Bob's Red Mill whole ground Flaxseed meal that's rich in fiber, lignans and omega 3 fats and is a good egg substitute. Follow directions on package.
*8 Cups sifted organic whole wheat flour (soft spring WW_pastry w/w flour) (can take a 1/4 cup out and add or mix in other flours like Quinoa, soy, barley, buckwheat, etc.) Or, only add 7 cups WW rather than the 8 cups of unbleached white flour. (At least it still has its gluten. Try as is at first is always a good rule of thumb.
Their is also a powder butter milk powder however its just as easy to add it into or part of the liquid instead last minute.
Then by 1/8 or ¼ cup etc.
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Bisquick Homemade
Mix 8 cups of sifted whole wheat flour, (soft spring wheat, sometimes called baker’s whole wheat flour)
1/4 cup and 2 tsp. Rumford baking powders (aluminum free)
4 tsp. sea salt
1/4 cup sugar (add your health needs here) but adjust the recipe.
1 cups shortening (more or less) Sift dry ingredients together twice. Cut in shortening and place in a covered container. Store in refrigerator. This will keep up to two months. Use a food chopper to make this up if you have one on “pulse”.
The original recipe called for two cups of shortening for my tastes, it was too much and adjusted it to one, but feel free to add it in. Bisquick has a lot of shortening.
*Note: when working with WW you have to add more water or less flour because WW is more concentrated and condensed than white flour because of the fiber. I stop adding flour when it first begins to medium soft ball in bread making machine. When you add other flours to this recipe the same may occur depends on the type of flour and its concentration of fiber and gluten. To roll this into biscuits add more oil or water to your hands instead of adding WW flour or use white flour.

This next Bisquick mix is
*9 cup of flour rather than 8 and has cream of tartar in the mixture. Try this one the next time you make the mix and see which one you like best.
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II Basic Bisquick Mix
9 cup four,
1/3 cup baking powder,
1 Tbs salt,
1 tsp cream of tartar (is the outer part of the grape)
1/4 cup sugar 2 cups of shortening.
Combine dry ingredients and cut in shortening until mixture resembles coarse crumbs. Sore in airtight containers. This can be substituted for any of your favorite Bisquick recipes.

Shake and Bake Mix 4 cups flour, 1 cup cornmeal, 2 Tbs. paprika, 1 Tbs. pepper, 5 Tbs. salt and 2 Tbs. parsley flakes. You can add any of your favorite herbs or seasoned salt like Lawry's for instance. Look on the one in the grocery that’s your favorite and add the ingredient missing that you like. (onion, garlic etc.)

Making Cough Syrup & Health Issues

Tincture of Garlic or Onion Tincture of Garlic or Onion (good basic syrup recipe for coughs, asthma etc.) colds and flues. It is natural sulfa like the sulfa drugs and works in the same way. I wouldn’t believe this worked except I was coughing my head off one day and happen to be in the health food store and asked the clerk for a cough remedy. She referred me to the one in the fridge that was this one. When I got home I looked it up in my book because the herbalist in the area was one of my teachers. Sure enough I had the formula. The local company no longer makes it up. They were a much better company when they were small. The owner is now deceased. So for those who want this basic tincture it’s yours for the making. How ever this is under a copyright and cannot be published. Thank you for not stealing. I enjoy helping others but not at my expense. Tincture of Garlic or Onion Syrup of; Garlic or Onion 1 lb. of minced or chopped garlic cloves Equal parts apple cider vinegar and distilled water sufficient to cover the garlic (*Or/and Onion which is weaker but great for children) Get a garlic press they are great. 1 pt. of Glycerin, if stored longer. Added this at the very end. You may stick a cinnamon (cloves) stick in at this time and then store it. (Also, you can use grain alcohol and/or vinegar is used in making of tinctures) I don't store mine a long time so I just use Bragg's Apple cider Vinegar. (You can add lemon juice, ginger, cinnamon, clove and parsley to help with the odor if too offensive.) Add the parsley before adding the honey etc., then, throw it away or chop some of it in the concoction after straining in Tupperware plastic strainer. Their holes are smaller. Strain again through good quality paper towels. This is very slow, but effective. 3 lbs pure honey Place the garlic into a wide mouth jar, cover with the vinegar and water; close, shake well together; allow to stand in a cool place for 4 days, macerating (shaking thoroughly) 1-2 times daily; add the glycerin, shake and allow to stand another day; strain with pressure and filter through muslin or thin linen cloth; add the honey and stir until thoroughly mixed; Seal the jar tightly and keep in a cool place. http://shermsorganicnews.blogspot.com/2009/12/h1n1-or-mad-cow-disease.html:  Suggested dosage:1 tsp. – 1 Tbs. 3-4 times daily between meals (minced garlic or pressed get out the properties best.


Uses: Asthma, bronchitis, catarrh conditions, phthisis, tuberculosis, coughs, dyspnea, heart weakness, internal ulceration and so much more but this gives you the idea. Look up properties of Garlic. (Their are ways to take the garlic pungent odor out. Work with the vinegar first with caraway, cloves, fennel seeds, cinnamon stick is storage container, macerate, strain, then add the glycerin.) I do not mind the taste with out all the extra herbs. My style is to add a carrier herb (catalyst), like lobelia tincture, a very intelligent herb, which knows what to do and assist other herbs where to go. The lobelia tincture or use strained ginger root (also a catalyst), too, (and so is cayenne). These are all optional. Catalyst herbs move herbs quickly through the body and good carriers of other herbs. A good herbal formula has a catalyst in its composition. Memorize these three and use one in formulas. *You can do this with stronger onion (especially for the children) as well as garlic. It's doesn’t seem as strong but don't under estimate it, I’ve used this myself a lot. I only like fresh garlic in season or onion and sometimes-fresh garlic isn’t available. http://thenerdyfarmwife.com/my-favorite-cold-flu-tincture/

Pioneer Donuts (no yeast)

No Yeast Pioneer Donuts Here’s a very good old pioneer doughnut recipe with no yeast. Many are into no yeast recipes today for better health results. Remember you can always have your own buttermilk on hand at all times by using a start from a commercial one, add it to a quart jar and top it with milk. Keep this going like you would sour dough starters. The recipe is the same as the yogurt started in this blog. If you use whole-wheat flour use the lighter style if possible (bakers whole wheat or soft spring wheat for baking) To use whole wheat use either less flour except if you’re using honey. It’s liquid enough to handle the change in absorption of the fibrous whole-wheat in any recipes. Apple Pie Spice is so expensive if you can even find it now. I had to make my own to use in recipes such as this one. (It is just one part cinnamon, ½ part nutmeg and ¼ part allspice) Combine and store in dark tight container. Do not store on top or near heat. Use this in anything like, apple pie, cakes, cookies and fruit dishes, that calls for cinnamon, it gives it a better tastes.
No Yeast Pioneer Donuts
1. 1 cup buttermilk
2. 1 egg
3. 2 ½ cup flour
4. ½ cup sugar (use ½ cup honey if using whole wheat flour)
5. 1 tsp. baking soda
6. ½ tsp baking powder
7. 1 tsp sea salt
8. 1 tsp. nutmeg (or, apple pie spices)
9. 1/8 cup warm margarine or oil Combine all the dry ingredients then combine the wet ingredients with the sugar or honey and butter and mix well. Roll out to ¼” thick and cut with a doughnut cutter, or a large circle and a smaller lid for the whole. Fry in hot oil until brown, drain on absorbent paper. Sprinkle with powdered or plain sugar or frost with choc. made frosting dipped in nuts. Or use ½ teaspoon in 1 tbls of sugar to sprinkle on donuts. This is great on buttered toast too.
.......................Bagel Recipe
Home made bagel recipe: http://vegweb.com/index.php?topic=5646.0 This is a site I like, sometimes it too exotic for me, but I do enjoy the BASICs.