101.   Add skim milk, water and Egg Beater, mixing just until dry ingredients are moistened.

102.   Add sour cream until blended, then add remaining dry ingredients.

103.   Add the creme fraiche and, using one hand, draw in the dry ingredients, mixing until just combined.

104.   Add the dry ingredients alternately with the prune juice.

105.   Add the dry ingredients and blend until a soft dough forms.

106.   Add the dry ingredients, which have been sifted together, alternately with the buttermilk.

107.   Add the sifted dry ingredients alternately with the milk, beginning and ending with flour.

108.   Add to dry ingredients.

109.   Add to the dry ingredients.

110.   Alternately add dry ingredients and egg mixture, beating until blended.