This mixture can be used in recipes calling for self-rising flour.
lectric mixer until fluffy. Add self-rising flour Beat well.
Roll dough
Combine all ingredients and use in place of self rising flour.
May double or triple if more is needed.
Preheat oven to 350\u00b0.
Pierce pie crust (frozen) with fork. Bake in preheated oven for 10 minutes, until slightly browned. Mix cookie mix as directed.
Add self rising flour.
Pour into pie crust.
bake at 350\u00b0 until center rises.
Check for doneness with toothpick (approximately 35 minutes).
n the bowl with your flour
pour in milk and
Mix all ingredients together. Store in tightly covered can or jar and use soon.
Use in any recipe calling for self-rising flour.
Yields approximately 1 pound.
Mix all ingredients well.
Store in tightly covered can or jar and use soon.
Use in any recipe calling for self-rising flour.
Stir or sift together the flour, salt, and baking powder. Presto, you've got self-rising flour!
Mix all ingredients well.
Store in tightly covered container and use in any recipe calling for self-rising flour.
Grease an ovenproof dish placing in layers sliced cooked potatoes, spinach, cheese, onion, garlic and bacon.
Mix together eggs, self rising flour, salt and milk.
Pour egg mixture over potatoe mixture.
Bake at 180-350 degrees celsius for about 30 minutes or until set and lightly browned.
Leave sitting in the dish for about 5 minutes before it is cut.
Mix water, sugar and yeast.
Let stand a few minutes.
Stir; add oil.
Stir well.
Add flour; let rise.
Make out rolls.
Use same flour, if needed, to roll out.
Put in greased pan.
Bake at 400\u00b0 until light brown, 10 to 20 minutes.
Add sugar to the water, then add yeast.
Stir until dissolved. Add yeast mixture to flour.
Mix well and let rise until double. Punch down; make into rolls.
Bake in a 400\u00b0 oven for 20 minutes.
Mix all ingredients well.
Store in tightly covered can or jar and use soon.
Use in any recipe calling for self-rising flour.
Spoon flour lightly into a cup until high.
Do not use the cup as a scoop or shake or tap full cup.
Stir flour lightly with a fork.
Stir together the all-purpose flour, baking powder, and salt.
You have your own self-rising flour!
Combine scalded milk, water, shortening and sugar; stir until dissolved.
Cool to lukewarm.
Add eggs and dissolved yeast and blend well.
Add flour and mix well.
Mixture will be loose and spongy.
Cover and let rise until double.
Work down, cover and refrigerate several hours or overnight.
Remove from refrigerator; knead on lightly floured board until smooth.
Roll about the thickness of a biscuit and cut.
Put in greased pan and let rise until double.
Bake at 400\u00b0.
Mix all together and use in place of 1 cup of self rising flour.
Combine in an airtight jar.
Use in baking for self rising flour.
uffin pan.
Sift the flour into a large bowl; rub
00b0F.
Butter and lighly flour 8x8-inch cake pan.
he starter.
Add the flour to a large, clean bowl