HOMEMADE BAKER'S COATING
"Whenever a recipe calls for greasing and flouring pans, use this instead; simply brush it on with a pastry brush. I have had glorious luck since I started using the mixture - I no longer worry about anything sticking. Plus, flour clouds no longer float through the kitchen as I shake flour about a pan. If you bake often, make a double batch. It keeps for months."
1 cup vegetable shortening
1 cup vegetable oil (I use Canola oil)
1 cup flour
In a medium bowl with an electric mixer, beat shortening, oil and flour together until smooth (consistency will resemble sour cream).
Transfer to an airtight container to store; does not need refrigeration.
To use, brush on a thin coating with a pastry brush.
Source: Desserts From An Herb Garden by Sharon Kebschull Barrett
"Whenever a recipe calls for greasing and flouring pans, use this instead; simply brush it on with a pastry brush. I have had glorious luck since I started using the mixture - I no longer worry about anything sticking. Plus, flour clouds no longer float through the kitchen as I shake flour about a pan. If you bake often, make a double batch. It keeps for months."
1 cup vegetable shortening
1 cup vegetable oil (I use Canola oil)
1 cup flour
In a medium bowl with an electric mixer, beat shortening, oil and flour together until smooth (consistency will resemble sour cream).
Transfer to an airtight container to store; does not need refrigeration.
To use, brush on a thin coating with a pastry brush.
Source: Desserts From An Herb Garden by Sharon Kebschull Barrett
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