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05-02-2000 – 7 Recipes Using Flour

BrendaTX (10:25:20) : Crispy Cookies

1 c. oil
1 c. butter
1 c. brown sugar
1 c. white sugar
1 egg, beaten
1 c. crushed corn flakes
1 c. oatmeal
1/2 c. coconut
1/2 c. pecans
1/2 tsp. salt
1 tsp. vanilla
1 tsp. baking soda
3-1/2 c. flour

Preheat oven to 350. Cream brown sugar, white sugar and butter. Add oil , vanilla and egg. Combine all other ingredients and stir into first mixture. Shape into small balls. Place on greased cookie sheet. Flatten slightly with fork. Bake 12 - 15 min. til golden in color. Remove from cookie sheet.

Makes about 9 doz. 2 in. cookies.

jackiepgh (08:18:09) : Cowboy Coffee Cake ( B H and G Cookbook)

2 1/2 c. sifted flour
2 c. brown sugar
1/2 t. salt
2 t. baking powder
1/2 t. baking soda
1/2 to 3/4 t. cinnamon
1/4 to 1/2 t. nutmeg
1 c. sour milk
2 beaten eggs

Mix flour, salt, sugar and shortening until crumbly; reserve 1/2 c. To remaining crumbs add baking powder, soda and spices, and mix well. Add milk and eggs and mix well. Pour into 2 greased and floured ( I sugar them rather than flouring them ) 8 X 8 pans
Top with reserved crumbs and bake at 375 for 25 to 30 minutes. Serve warm.

jackiepgh (08:11:40) : Sour Cream Breakfast Cake with Pecan and Cinnamon Filling

The aroma from the oven as this easy cake bakes will arouse even the laziest person in the house. It can also be made a day or two ahead, covered after cooling, and stored at room temperature.

Pecan and Cinnamon Filling

1 1/2 cups chopped lightly toasted pecans
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
Sour Cream Cake

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 eggs, at room temperature, lightly beaten
1 tablespoon grated or minced fresh lemon zest
1 teaspoon pure vanilla extract
1 1/2 cups sour cream (not nonfat), at room temperature
Powdered sugar for dusting
To make the Pecan and Cinnamon Filling, in a bowl, combine the pecans, brown sugar, and cinnamon and stir to mix well. Set aside.

Preheat an oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan and set aside.

To make the Sour Cream Cake, place the flour, baking powder, baking soda, and salt together into a sifter or fine sieve and sift onto a sheet of waxed paper or into a bowl. Set aside.

In the bowl of a standing mixer fitted with a flat beater, or in a bowl using a hand mixer, beat the butter until soft and creamy, about 45 seconds. With the mixer still running, slowly add the sugar, then stop the mixer and scrape the mixture that clings to the sides of the bowl into the center. Continue beating until very light and fluffy, about 5 minutes. Slowly pour in the eggs and beat until smooth, about 2 minutes. Stir in the lemon zest and vanilla.

Using the mixer on low speed or a rubber spatula, fold in about half of the flour mixture, then the sour cream, and finally the remaining flour mixture.

Spoon about half of the batter into the prepared pan. Sprinkle the reserved filling evenly down the center of the batter, preventing the filling from touching the sides of the pan. Cover with the remaining batter. Bake until a wooden skewer inserted in the thickest part comes out clean, 45 to 55 minutes. Remove the pan to a wire rack to cool for about 10 minutes, then turn the cake out onto the rack to cool completely. Place on a serving plate and dust with powdered sugar.

Makes a 10-inch cake, enough for 12 servings

Lori.NY (05:17:39) : Pineapple Cookies

1 Cup shortening
2 cups brown sugar
1 cup crushed pineapple (drained)
2 eggs
4 Cups FLOUR
1 tsp. baking powder
1 tsp baking soda
1 tsp. vanilla
1/2 cup walnuts (optional)

Cream shortening, sugar then add pineapple and eggs & mix well.
Add dry ingredients & vanilla & walnuts.
Drop from teaspoon onto greased cookie sheet.
Bake at 375 degrees for 12 mins. Cool before frosting ..
Butter Icing (optional also..good without frosting too)
2 cups confectionary sugar
1/4 cup butter
1 tsp. vanilla

Kelly~WA (11:49:56) :
MAKE YOUR OWN SELF - RISING FLOUR

1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
Combine all ingredients. Mix well. Store in airtight container.

Kelly~WA (11:47:05) : Flour Tortillas

4 cups flour
2 teaspoons baking powder
1 1/2 teaspoons salt
4 tablespoons lard (or shortening)
2 cups water

In a bowl; mix together the flour, baking powder and salt. Cut in the lard or shortening. Add the water and mix into a dough.

Knead the dough until smooth. Cover dough and let rest for 10 minutes.

Divide dough into 12 portions. On a flour surface roll each portion in a flat round tortilla about 1/8-inch thick. Cook on a hot greased
griddle--it will blister and spot--turn over and cook until spotted with brown on other side.

Stack cooked tortillas under cloth towel until all are cooked. These are best used up quickly.

MED/TN (11:30:34) : Corn Meal Supper Biscuits

1 1/2 cups Martha White® Self-Rising Flour
1/2 cup Martha White® Self-Rising Corn Meal Mix
1 teaspoon sugar
1/3 cup shortening
3/4 cup plus 2 tablespoons buttermilk*

1. Heat oven to 450°F. Lightly grease cookie sheet. In medium bowl, combine flour, corn meal mix and sugar; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir with fork until soft dough forms and begins to pull away from sides of bowl.
2. On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place on greased cookie sheet.
3. Bake at 450°F. for 10 to 12 minutes or until golden brown. Serve warm.

14 biscuits