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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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Post a Request - Answer a Question
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Thank You To All Who Contribute
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Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!