BAKING MIX RECIPES, for times such as these
Ingredients:
Can also be cooked on
Kitty's original 1918 Ration Scones
from the archives of the People’s Friend magazine, from their “Kitty’s Kitchen Club” page, where recipes were shared with British readers during the first world war.
"Take 5 oz flour, 2 oz lard, 2 oz dates, 1 teaspoonful baking powder, 1 egg, and a little milk. Rub the lard into the flour, add the baking powder and chop the dates. Add the egg, well beaten and a little milk. Mix all together thoroughly and bake".
Ingredients
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2 oz lard (or butter)
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2 oz dates
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1 egg
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a little milk
Directions
Rub the lard into the pancake mix, then add the chopped the dates. Add the egg, well beaten and a little milk. Mix all together thoroughly and bake in a preheated 400 deg oven for 12 to 15 minutes until golden. Serve warm.
Italian Flatbread
Ingredients
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1/2 cup hot water
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2 tablespoons butter, melted or olive oil
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1/4 cup shredded Cheddar cheese
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1/4 cup shredded Monterey Jack cheese
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1/4 cup grated Parmesan cheese
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2 teaspoons parsley flakes
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1/2 teaspoon Italian seasoning
Directions
Heat oven to 450°F. Blend Pancake mix and hot water until stiff dough forms. Let stand 10 minutes.
Turn dough onto surface generously dusted with flour and dust with more flour. Shape into ball; knead just until it comes together.
Pat dough into 11-inch square on ungreased cookie sheet. Spread butter over dough. Mix remaining ingredients; sprinkle over dough.
Bake 10 to 12 minutes or until edges are light golden brown. Serve warm.
Old-Fashioned Granny Loaf (totally egg and fat-free)
Ingredients:
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2oz chopped walnuts
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3 oz dried mixed fruit and peel
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1 tsp ground mixed spice (optional)
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2 tablespoons honey (warmed)
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5 oz milk
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brown sugar for sprinkling top of cake
Directions:
Heat oven to 350F. Grease a 6" inch (15 cm) cake tin or 1 lb loaf tin, or line with paper case.
Put all the dry ingredients into a mixing bowl (including mixed spice if using, walnuts and mixed fruit), but not the brown sugar.
Beat to a stiff mixture with the honey and milk, adding a tablespoon of extra milkat a time if the mixture is too dry.
Pour or spoon the cake mixture into the prepared cake tin or loaf tin, sprinkle the brown sugar over the top and bake for 45 minutes, or until well risen and golden brown.
Serve warm, sliced and spread with butter. Also nice toasted the next day.