then carefully mix in salt, baking soda, baking powder, and sugar. Blend
nd flour two 9 inch baking pans or three 8 inch
Combine flour, brown sugar, baking powder, baking soda and salt in a
ount as a liquid, in baking recipes. Here's a place to
Mix three ingredients together thoroughly.
Use 1 teaspoon of this mixture for each teaspoon of Royal or single-acting baking powder called for in a recipe.
Do NOT use this mixture in recipes calling for double-acting baking powder.
Store leftover mixture in a covered container.
ombine ground oats with flour, baking soda, salt and cinnamon in
Blend together flour, baking powder and salt.
Cut in shortening.
Store in an airtight container.
Use this when your recipes call for a commercial mix like Bisquick.
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.
Mix together and use in your favorite recipes as any store bought mix (Bisquick or Jiffy mix).
In a large mixing bowl cream the first 2 ingredients.
Add the eggs and banana. Mix well. Set aside.
In a large mixing bowl, sift together the flour, salt and baking soda.
Add to creamed mixture alternately with the buttermilk, mixing well after each addition. Fold in the walnuts.
Pour into greased 8 x 4 x 3-inch bread pan and bake in a preheated 350\u00b0 oven for 1 hour or until toothpick inserted into center of bread comes out clean. Cool loaf completely on wire rack. Wrap loaf in foil and store in refrigerator.
Beat the egg.
Add the sugar.
Dissolve baking soda in the buttermilk.
Add alternately to egg.
Mix with 1 cup flour.
At this point, recipe can be halved.
Beat well.
Beat in another cup of flour and another cup of buttermilk.
Drop by generous spoonfuls onto hot griddle or frypan.
Turn to cook both sides evenly.
Serve warm with butter and syrup or jam.
Or, serve cold with homemade preserves.
Select good wild ripe persimmons (best after a heavy frost) and mash through a sieve.
Measure pulp.
Add milk, sugar, salt, butter and crumbs.
Then add flour which has been sifted with baking powder.
Bake in greased individual molds 30 minutes in a 375\u00b0 oven.
Serve with lemon sauce or whipped cream.
Preheat oven to 400 degrees.
Combine garlic butter ingredients, mixing well.
Combine biscuit ingredients in a medium bowl.
Mix until well combined.
Drop approximately 1-2 Tablespoon portions of the dough onto an ungreased cookie sheet.
Brush garlic butter on top before baking.
Bake for 14-16 minutes or until the tops of the biscuits begin to turn light brown.
Brush garlic butter on top before serving.
Serve warm.
tir together cornmeal, flour, sugar, baking powder, salt, chili powder, cumin
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
br>Mix cake flour, sugar, baking powder, and salt in bowl
Preheat oven to 350.
Comine flour, baking soda, and salt in small bowl.
Beat sugar and butter in large mixer bowl until creamy. Beat in eggs.
Gradually beat in flour mixture. Stir in Butterfinger bits.
Drop by slightly rounded tablespoon onto ungreased baking sheets.
Bake for 8 to 12 minutes or until lightly browned.
Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.
With fork, stir together the baking mix and water to form a soft dough.
Turn out dough onto floured surface; knead 10 times. Roll out dough to 3/4-inch thickness.
Cut with 2-inch round cutter.
Place 1 inch apart on ungreased baking sheet.
Bake in a 400\u00b0 oven for 12 to 14 minutes or until golden brown.
Makes 12 biscuits.
00b0 F.
Place flour, baking powder, sugar and salt into
In a food processor or large mixing bowl combine all the dry ingredients.
Pulse to mix the ingredients or turn your mixer on low to mix well, 1 T at a time add the shortening-mixing well after each addition.
This will keep for 6 weeks in your fridge, 4 weeks on the shelf.
To make a pourable crust combine 2/3 cups baking mix with 2 eggs and 1 cup of milk.
Mix well.
For biscuits, muffins or pancakes follow the directions in recipe#16813.