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Biscuits
5 cups all-purpose flour
3 tablespoons baking powder
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
1 cup vegetable shortening
2 packages active dry yeast
2 to 4 tablespoons warm water
2 cups buttermilk
Makes 7 dozen biscuits
Combine dry ingredients. Cut in shortening until mixture
resembles coarse crumbs. Dissolve yeast in warm water. Add
dissolved yeast and buttermilk to dry ingredients; mix well.
Roll out desired amount on lightly floured surface to a little
over ¼ inch thick. Cut with floured 2-inch biscuit cutter.
Preheat oven to 375˚F. Place biscuits on lightly greased
baking pans. Let rise 10 minutes. Bake at 375˚F. 10 to 12
minutes or until golden brown.
Note: Dough can be refrigerated 1 week in an air-tight
plastic bag.
Per Serving:
Calories: 54
Protein: 1 g.
Carbohydrate: 7 g.
Fat: 3 g.
Cholesterol: —
Sodium: 78 mg.
Raspberry Oatmeal Bar
Cookies
1 package (18.25-18.5 ounces) yellow cake mix
2
¼ cups quick-cooking oatmeal
½ cup butter or margarine, melted
1 (12 oz.) jar of raspberry jam
2 tablespoons of water
2 tablespoons of sliced almonds
Makes 32 bars
Combine cake mix with oatmeal. Stir in melted butter until
mixture is crumbly. Firmly press about 3 cups of mixture in a
13x9x2 pan. Combine remaining mixture with almonds and
reserve for later use.
Combine jam and water; spoon over crumb mixture in pan,
spreading evenly. Top jam with remaining cake and almond
mixture.
Set oven for turntable off. Bake for 20 minutes at *LOW
MIX 350˚F. or until cookies are no longer moist in the cen-
ter. Cool in pan before cutting into bars.
* Necessary to change temperature on LOW MIX.
Per Serving:
Calories: 146
Protein: 183 g.
Carbohydrate: 24 g.
Fat: 5 g.
Cholesterol: 8 mg.
Sodium: 135 mg.
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