Great Recipes for the Holiday Season that can be make from
the All-Purpose Pancake and Waffle Mix
Biscuit Recipe: Cut 3 TB DF margarine into 1 cup P/W mix. Add 1/2 c water, mix. Form into 1/2" disks. Bake 17 min @ 425 (use degrees sign).
Pie Crust Recipe: Cut 1/4 cup of DF margarine or shortening into 1 1/2 cup P/W mix. Add 2 TB sugar & 2/3 cup water, mix. Rolls better when chilled for 1-2 hours.
Shortcake Recipe: Cut 1 cup of DF margarine or shortening into 2 1/2 cups P/W mix. Add 1/2 cup sugar and 1 1/4 cup water, mix. Spread onto sheet tray 1/4" thick. Bake 16-18 min @ 425 degrees.
Flatbread Recipe: Mix 1 cup P/W mix w/2 TB Olive Oil, 1/3 cup water and seasonings, mix. Form a 1/4" disk, press holes on top, drizzle with olive oil. Bake 16 min @ 425 degrees.
Makes 24 3" cookies.
Heat oven to 350 degrees.
Beat 3/4 cup dairy free margarine or oil in a large bowl
or mixer until soft.
Add dry raisin spice cookie mix, 1 1/2 cups oatmeal and
1/4 cup cold water.
Mix by hand or on low just until smooth. If mix seems
slightly crumbly,
add a little more water.
Drop by tablespoons onto un-greased cookie sheet.
Bake for 16 to 18 minutes. Baking times may differ.
Remove from oven, let sit on tray for a few minutes, cool
on wire rack.
Please note this recipe
uses oatmeal, which may not be suitable for gluten-free
diets.
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Makes 24 3" cookies.
Heat oven to 350 degrees.
Beat 1 1/4 cup dairy free margarine or oil in a large
bowl or mixer until soft.
Add dry chocolate cookie mix, 2 ½ cups oatmeal
and 1/2 cup cold water.
Mix by hand or on low just until smooth. If mix seems
slightly crumbly, add a little
more water but don't over mix. Over mixing can cause chocolate
chunks to break.
Drop by tablespoons onto un-greased cookie sheet.
Bake for 16 to 18 minutes. Baking times may differ.
Remove from oven, let sit on tray for a few minutes, cool
on wire rack.
Please note this recipe
uses oatmeal which may not be suitable for
gluten-free diets.
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