red pepper flakes and White Lily All-Purpose Flour. Stir for 2 minutes
reased waffle iron.
Stir flour and soda in medium plastic
Cream Crisco and sugar.
Add eggs and beat well.
Sift flour before measuring.
After measuring, sift plain flour and self-rising flour together three times.
Add flour and milk, alternating, to mixture of Crisco, eggs and sugar.
Add flavoring of choice (vanilla, butter, lemon or almond).
Preheat oven to 500\u00b0.
Measure flour into bowl by spooning into measuring cup and leveling off.
Cut in shortening with pastry blender until resembles coarse crumbs.
Blend in just enough milk with fork until dough leaves the sides of the bowl. (Too much milk makes dough too sticky to handle; not enough milk makes biscuits dry.)
Preheat oven to 450 degrees.
In large bowl, stir together all ingredients to form a ball.
On lightly floured surface, knead dough by folding dough in half 5 times. Pat or roll dough to 1/2 inch thickness.
With a biscuit cutter, cut into 3-inch rounds. Place on baking sheet coated with Crisco no-stick cooking spray. Brush with additional melted butter, if desired.
Bake 13 to 15 minutes or until golden brown.
*For thicker pancakes, use less milk.
For thinner pancakes, use more milk.
This mixture can be used in recipes calling for self-rising flour.
Combine all ingredients and use in place of self rising flour.
May double or triple if more is needed.
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.
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.
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.
n the bowl with your flour
pour in milk and
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.
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.