Low Fat Master Baking Mix (Bisquick Substitute) (Marie)

Marie shared this recipe with me last year and it has become a favorite of mine so I decided to share it with you.

2 cups enriched all-purpose flour
1 cup whole wheat flour
1/4 cup wheat germ
2 Tablespoons oat bran
1/2 cu nonfat dry milk powder
3/4 teaspoon salt
1/3 cu canola oil
Mix dry ingredients in food processor using a metal blade or with an electric mixer. Slowly pour in the oil as the machine is running. Scrape the sides of the bowl with a rubber spatula. Mix thoroughly once again. Store in a covered container in the freezer. Makes 5 cups of mix., Use in recipes calling for Bisquick- type baking mix.

Here is one recipe to use with this mix.

Blueberry Scones
4 servings 1 WW point per serving
2/3 cup uncooked oatmeal
1/3 cup Low Fat Master baking mix
1/2 teaspoon baking powder
1 Tablespoon brown sugar
1/4 cup fat-free(skim) milk
1/2 cup blueberries
Combine first 5 ingredients. Fold in berries. Form into r mounds and bake on oil sprayed baking sheet.
Bake for 10 minutes at 400 degrees.

Easy Eclair Cake

Cake
1 1lb. box graham crackers
2 (3-1/4 oz) boxes instant white chocolate pudding
3 cup milk
1 (8oz) container frozen whipped topping thawed

Grease the bottom of a 13X9 pan. Line with graham crackers squares.

In a bowl blend pudding and milk. Beat with mixer for approx.2 minutes.
Fold in whipped topping to pudding mixture.

Pour half the pudding mixture over graham crackers. Place another layer of graham crackers on top of pudding layer. Pour remaining pudding mixture over crackers and cover with another layer of a layer of crackers.

Frosting
Blend together:
1 1/2 cup powdered sugar
1/2 cup cocoa
3 Tablespoon butter softened
3 Tablespoon milk
2 teaspoon corn syrup
2 teaspoon vanilla extract
Whip until creamy.
Cover top layer of graham crackers with frosting and refrigerate for at least 24 hours before serving so the crackers can soften. (it is actually better if you wait 48 hours before serving)

Creamy Cheesy Ziti

In a skillet
1 lb ground beef
1 medium chopped onion
Set aside.(I like to add meat to this recipe but it is optional)

Blend together in a bowl:

2 eggs slightly beaten
1 cup grated Parmesan cheese
1 lb. cottage cheese

Boil salt water and add :

1 lb ziti (I used Trio Italiano pasta)

Cook until pasta is soft, but not cooked through. Drain pasta, rinse, and leave in colander.

Heat in a skillet:
2 Tablespoons olive oil
5 medium minced garlic cloves
Cook until fragrant but not browned.

Stir into skillet:
2 (8 oz.) can tomato sauce
1 (14.5 oz)can diced Italian Recipe tomatoes with garlic,oregano & basil
1 teaspoon dry oregano flakes
2 tablespoons dry basil flakes
Simmer until thick. Turn off heat and add:
1 teaspoon sugar
salt and pepper to taste

In a sauce pan stir to blend:
3/4 teaspoon cornstarch
1 cup half and half
Bring to simmer and cook until slightly thickened.

Remove pot from heat and add:
1 cup tomato sauce mixture
all of the cottage cheese mixture
3/4 cup mozzarella cheese cut into 1/4 inch chunks
Cooked ground beef
Stir to combine. Add mixture to cooked pasta and coat thoroughly with sauce.
Grease a 9x13 baking dish. Transfer pasta mixture to baking dish. Top with remaining tomato sauce mixture and 3/4 cup mozzarella cheese cut into 1/4 inch chunks
Cover pan tightly with foil and continue to cook until cheese is bubbly and beginning to brown--30 to 45 minutes.
Cool for 10 minutes and serve.