:: Boondockers Handy Baking Mix ::
This is an all-purpose baking mix (like Bisquick) for making biscuits and other baked or fried breads. Its easy to make and keeps for about a month if made with shortening (try Spectum shortening, its healthier because it doesn't contain trans-fatty-acids), refrigerate if made with margarine. You can scale this down for a smaller quantity. If you want a lighter texture substitute white flour for the whole wheat...
5 cups un-bleached White Flour / 4 cups Whole Wheat Flour
1-1/3 cups Non-Fat Dry Milk / 4 Tbs. Baking Powder
1-1/2 Tbs. salt / 2 cups Shortening or stick Margarine
Mix all of the dry ingredients together well with a fork or whisk and then cut in the shortening/margarine (softened) until it resembles cornmeal in texture (don't kneed, a food processor works well if done in batches). This can be stored in a large zip-loc bag or a jar (seal tightly). Before using, give it a stir to loosen it up. You can use this in just about any recipe calling for a biscuit mix...
Handy Baking Mix Recipes
:: Biscuits :: 2 cups Baking Mix / 1/2 cup Cold Water or Milk
Mix the ingredients well and, on a floured surface, roll dough to make a ball. Knead the dough a few times and roll out to 1/2" thickness and cut with a 2" biscuit cutter (or suitable instrument like a cup), or pat out individual biscuits in your hand. Bake in a reflector oven, Dutch oven, etc. for about 15 minutes over med/high heat. If pan baking, cook over low heat and cover the pan with a lid or a sheet of foil to make an oven, turn 1/2 way thru and don't make them too thick if pan baking, the bottom will burn before the inside gets done. Makes 8 to 10 biscuits...
:: Pancakes :: 2 cups Baking Mix / 1 Egg / 1-1/3 cups milk / 2 Tbs. Melted Butter
Beat all the ingredients with a fork to make a smooth batter. Ladle or pour from a cup onto a greased hot griddle to the size desired and cook until bubbles form. Flip and cook until golden brown (for thicker or thinner pancakes, adjust the milk accordingly). The butter can be omited, it just makes 'em a little fluffier.
Try adding shredded apple and a dash or two of cinnamon for "Apple Pancakes", some thawed, shredded hashbrowns for "Potato Pancakes", mashed sweet potatoes for "Sweet Potato Pancakes", for kids dot with M&M's in a smiley face pattern (before they're flipped). Now, make up some of your own "originals"...
:: Dumplings :: 2 cups Baking Mix / 2/3 cup Milk
Blend the milk and Baking Mix to form a soft dough and drop by spoonfuls into bubbling stew. Cook over low heat for about 10 minutes uncovered and then another 10 covered...
:: Coffee Cake :: 2 cups Baking Mix / 2 Tbs. Sugar / 1 Egg
1/2 cup Milk or Water / Topping (below)
Mix all ingredients (except topping) and beat well until smooth. Spread out in oiled pan or Dutch Oven and sprinkle the topping (below) over the top. Cook over medium heat for about 25 minutes until done. If cooking in a pan over a fire be sure to cover it with a tent of foil, so the top gets done...
Topping Mix...
Mix 1/3 cup Baking Mix with 1/4 cup brown sugar, 2 Tbs. butter or margarine (firm) and 1/2 tsp. cinnamon until it resembles cornmeal...
:: Boondockers Light Cornbread :: 3/4 cup Baking Mix / 1/3 cup Cornmeal / 1 Egg
1/4 tsp. Baking Soda / 1/2 cup Buttermilk
Mix the cornmeal with the baking soda and then add the Baking Mix, egg and buttermilk to get a thick-but-still-pourable batter (add more buttermilk if necessary. Put your 6 inch skillet (double recipe, except egg, for 8" skillet) over the fire and lube with oil or bacon grease, pour in the cornbread batter and cook covered (with a lid or foil) over med-low heat until the top looks done (about 10 minutes).
This makes a biscuit/cornbread cross. Serve with butter and drizzled with honey, MMMM...
For a variation try adding chopped olives (green or black), onions, Green onions, red pepper flakes, chopped jalapeno, chopped sun dried tomatoes, etc. If you like a sweeter Northern Style cornbread, add a little sugar to the batter. You can also grate some cheese on the top, cook for a few minutes more, so it will melt...
:: Pigs-in-a-Blanket :: 1 cup Baking Mix / 1/4 cup cold Water / Hot Dogs
These are an old favorite for many a boondocker. We're basically using biscuit dough for the blanket part. Mix the Baking Mix and water in a medium bowl to make a workable dough, start with half the water and add a little more at a time until you get the right consistency, if you add it all at once and its too moist (sticky) you'll have to add more mix or flour. When you have it mixed, take out large spoonfuls and sprinkle the outside with flour, roll it into a ball, then roll it out thin in-between sheets of floured waxed paper into a rectangle about 8" long. Now, slice it into 1" wide strips and spiral the strips around a hot dog, overlap the ends a little and pinch the ends to seal the dough so it wont unwind. Skewer your Pig-in-a Blanket with metal hot dog skewer and cook over medium heat (not too close to the fire) and rotate until the outside is a golden brown.
I like to add some seasoning to my mix before adding the water, try: garlic salt, pepper, sage, or any herb mix of your choice. Be sure to have some ketchup and mustard handy to dip 'em into. If you have leftover blanket material (dough) you can roll it out thin and thread it on a skewer and cook it the same way...
:: Boondockers HushPuppies :: 1 cup Handy Baking Mix / 3 Green Onions, sliced thin
1 cup Buttermilk / 1/2 cup Cornmeal
1/2 tsp. Baking Soda / 1/4 cup Water, warm
Mix your dry ingredients together (except soda) in a bowl, add the soda to the warm water and add this to the buttermilk, add this to the dry ingredients. Fry in hot oil, shortening or fat in a skillet until crispy. Don't overload the pan, the oil will cool down too much and the hushpuppies will be soggy).
Be sure to make a lot of 'em, they're a great after dinner snackin' food. If you like em' spicy, add some finely chopped jalapeno pepper...
:: Sauerkraut Biscuits :: 1 cup Handy Baking Mix / 1/4 cup buttermilk or water
1/3 cup Sauerkraut, drained / 1/4 cup prosciutto, diced
Drain the sauerkraut, pat dry with a paper towel and chop fine, if your prosciutto didn't come diced, chop it also (substitute ham if desired). Mix the baking mix with the buttermilk or water and add the sauerkraut and prosciutto. If more liquid is needed, add a little water (or flour if its too moist). Roll out in-between 2 sheets of dusted waxed paper and cut to your desired size. Bake as for regular biscuits.
These taste way better than they sound. Split and add butter and a dab of cream cheese...
:: Indian Fry Bread :: 1 cup Baking Mix / warm Water
Add warm water (about 1/4 cup) to Baking Mix and mix to make a soft workable dough. Divide into 2 portions and pat or roll out into round patties about 1/4" thick, I do this between sheets of wax paper (dust with flour first). Fry in hot oil on both sides until browned.
Great topped with butter and drizzled with honey...
:: Personal Pan Muffin :: 1 cup Baking Mix / 1 pk Instant Oatmeal, your favorite flavor
1/4 tsp Baking Soda / Raisins / 1 egg / Buttermilk
To 1 cup of Baking Mix add a packet of instant oatmeal (single serving size) and 1/4 tsp of baking soda. Mix this up well with a fork so that the soda gets incorporated, then add a small handful of raisins and enough buttermilk to make a pourable slurry (like thick pancake batter). Pour into a well greased 7" frying pan (I use a steel pan with a 7" bottom), double recipe for a larger pan. Cook over low heat for 12 to 15 minutes, or until the bottom is browned, then turn with a spatula and cook for another 3 or 4 minutes until done. Use a loose fitting lid or a sheet of foil over the top to keep the heat in. When done, cut into quarters.
This is so good, every time I make it, I usually eat the whole pan...
:: Camp Scones :: 2 cups Baking Mix / 1/4 cup Sugar / 2 Eggs, beaten
2 Tbs. Butter or Margarine, melted
Mix the baking mix, sugar and eggs well and roll into a ball on a floured surface and knead a few times. Roll the dough ball out to 1/4" thick and cut into 3" squares (I do it in-between sheets of dusted waxed paper), brush the tops with the melted butter or margarine and fold over onto itself forming triangles, lightly pinch the edges closed. Cook in a heavy covered skillet for a few minutes per side over med/low heat. These can also be cooked in a Pie Iron or a Coleman stove-top oven. The scones edges will separate somewhat when cooking, but thats ok, they're easier to stuff with your favorite preserves that way...
