Healthy Diabetic Recipes

I am familiar with Bisquick and Magic Bullets too. Bisquik is a commercially
made mixture for making biscuits, muffins, and pancakes. Here’s a version you
can make at home. I don’t have the carb count, as I haven’t adapted it yet for
diabetic cooking.

Black’s Biscuit Mix

There is a well known Commercial biscuit mix called Bisquick, but this version
you can make for yourself, and save some money. It’s also got some whole wheat
flour in it, which makes it more nutritious than the all white commercial
variety.

Black’s Biscuit Mix

2 cups all-purpose flour

2 cups all-purpose whole wheat flour
2 tablespoons baking powder
1 1/2 teaspoons salt
4 tablespoons skim milk powder
3 to 6 packets of Splenda (0ptional - the commercial product is slightly sweet
and contains sugar)
1 cup shortening (or high quality margerine)

1. Combine all dry ingredients in a large bowl.

2. Add shortening and mix with an electric mixer on medium speed until all
shortening is blended with the flour.

3. Use the mix as you would the real thing by following directions on the box
(see Tidbits).
Makes about 6 cups. Label and store in a sealed container in the fridge, use
within a couple of weeks. Or you can store in the freezer for a couple of
months.

Tidbits
Here are recipes to help you make Pancakes, Waffles and Biscuits using the
cloned version of the mix as you would the real thing:

Pancakes:
Stir 2 cups Bisquick clone mix with 1 cup milk and 2 eggs in a bowl until
blended. Pour 1/4 cup portions onto a hot griddle. Cook until edges are dry.
Turn; cook until golden. Makes 14 pancakes.

Waffles:
Stir 2 cups Bisquick clone mix with 1 1/3 cups milk, 1 egg, and 2 tablespoons
vegetable oil in a bowl until blended. Pour onto hot waffle iron. Bake until the
steaming stops. Makes 12 4-inch waffles.

Biscuits: Preheat oven to 450 degrees. Stir 2 1/4 cups Bisquick clone mix with
2/3 cup milk. When dough forms, turn it out onto a surface sprinkle with extra
mix. Knead 10 times. Roll dough 1/2-inch thick. Cut with 2 1/2-inch cutter.
Place on an ungreased cookie sheet. Bake for 8 to 10 minutes or until golden
brown. Makes 9 biscuits.

Hi, I purchased a product from TV called a Magic Bullet. It has a nice
instruction/cook book and I got the chance to watch them demonstrate it again on
T.

The give a basic muffin recipe as follows.
1 egg
1/2 cup milk
1 tablesppon veg oil
1 1/4 cup Bisquick (or any baking mix)
1/4 cup sugar.

Now I thought I could adapt this by using an alternative sweetener and I asked
what Bisquick was and learned it is a prepared mix. So I thought I could just
use 1/4 cups of flour and I used 1/4 Soy flour 1/4 Rice Flour (which I find a
bit heavy) and 3/4 S.R. Flour (all purpose flour).

Now it was too think and didn’t work all that well so I added more liquid and
cooked them. I wasn’t impressed, I don’t normally make or eat muffins but the
idea appealed to me.

Does anyone have any suggestions as to how I can make this low carb and
actually work given that I can’t buy this Bisquick if I wanted to. It worked OK
on TV so obviously I am not following the instructions too well.

The Magic bullet is a food mixer/Blender a bit smaller than the food blenders
one buys. Anyone able to help with advice.

Jean in S.Australia.

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