Recipes - Flour
ADLUH SCRATCH BISCUITS
2 c ADLUH self-rising flour 2-3 T shortening ¾ c cold milk
Sift flour once. Cut or work in the shortening until it is evenly mixed with the flour and add the cold milk. Turn out on a lightly floured board and pat out (the secret of good biscuits is to handle the dough as little as possible). Roll out to the desired thickness and cut with a small biscuit cutter. Place the biscuits on a greased pan or baking sheet and bake at 475º for 8 to 10 minutes, depending on taste.
Plain flour variation:
You can substitute plain flour for the self-rising by using 2 c ADLUH plain flour plus 3 t baking powder and 1 t salt. Just sift those ingredients together before you begin the above recipe.
RICHARD’S POUND CAKE
½ pound butter
½ c Crisco
3 c sugar
6 large eggs
3 c plain ADLUH flour
1 c self-rising ADLUH flour
1 c milk
2 t vanilla extract
1 t lemon extract
Start with a cold oven. Do not preheat oven. Cream butter, Crisco, and sugar together. Add eggs one at a time, mixing thoroughly after each. Add flour and milk alternately, again mixing well after each addition. Add extracts. Pour batter into a well-greased and floured tube pan. Bake at 325° for approximately one hour and 15 minutes.
SWEET POTATO BISCUITS
2 c self-rising ADLUH flour
3 T shortening
1 T sugar
1 c cooked sweet potatoes (mashed & strained)
Whole milk – enough to make soft dough
Sift and measure flour; cut or rub shortening, sugar, and potatoes into flour; add milk to make soft dough; roll ½ inch thick; cut with a medium-sized biscuit cutter; place on a baking sheet, and bake in a 400° oven (350° convection) for 12-15 minutes. Brush with melted margarine or sprinkle top with cinnamon/sugar mix after brushing with margarine.
WHITE CAKE
2 c ADLUH plain flour
1 ¼ c sugar
2 ½ t baking powder
¾ t salt
½ c shortening
¾ c milk
3 egg whites
1 t vanilla
Stir dry ingredients together. Add shortening and ½ cup milk. Blend ingredients then beat for two minutes. Add remaining milk, egg whites and vanilla. Blend ingredients again and beat for another two minutes. Pour batter into 8” greased pans and bake at 350° for 25-30 minutes. Let cake cool 10 minutes and cover with your favorite icing.
WHITE YEAST ROLLS
½ c sugar
½ c shortening
1 ¾ c cold water
2 t salt
1 packet active dry yeast
¼ c warm water
1 large egg
5-5 ½ c ADLUH flour
Heat sugar, shortening, cold water and salt until shortening melts. Stir yeast with warm water. Beat yeast mixture, sugar mixture, egg and 4 c flour in large bowl at medium speed until blended. Gradually stir in more flour to make dough soft. Turn dough out onto lightly floured surface. Knead until smooth (about 5 minutes). Place into well-greased bowl, turning to grease top. Cover and let rise in a warm place for 1 hour or until doubled. Punch dough down, cover and chill for 8 hours. Pinch off small pieces of dough and shape into 1-inch balls. Arrange balls in 2 greased 9-inch square pans. Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 400° for 20 minutes or until golden. Yield: 50 rolls.
OIL PASTRY CRUST
1 ¼ cups plain ADLUH flour
½ t salt
5 T canola oil
3 T ice water
Combine water and oil. Add all at once to flour and stir until all goes into ball – wrap and chill for several hours (will keep for several days). Roll between two pieces of wax paper. Remove top sheet and flip the pastry over and into a pie plate. Peel bottom paper off after you have formed the crust to the pie plate.
NO “TRANS FAT” BISCUITS
2 ½ cups ADLUH self-rising flour
1/3 cup canola oil
2/3 cup milk (whole or low fat)
Place flour in large bowl. Combine oil and milk and gradually add to flour. Using a fork, work from the edge of the flour to incorporate all the flour. Sprinkle more flour if needed. You should be able to handle the dough and knead a little into a ball without it sticking to your hands. Roll the dough between two pieces of wax paper. Makes nine to 12 biscuits depending on thickness rolled and size of biscuit cutter. Place on pan close together and bake at 475º - 500º for approximately 8-10 minutes.
EGGNOG BREAD
1/3 cup oleo or butter, melted
2 eggs, beaten
1 cup eggnog
½ cup raisins or craisins
¾ cup sugar
2 ¼ cup ADLUH self-rising flour
½ cup pecans or walnuts, chopped
½ cup green or red cherries, chopped
In large bowl, combine oleo, sugar and eggs – mix well. Stir flour into the butter mixture alternating with the eggnog. Mix only until the dry ingredients are moistened. Fold in nuts, cherries and raisins. Bake at 350° for 45 minutes or until done. Yield: 3 small loaves.
CRANBERRY ORANGE BREAD
1 ½ cups ADLUH self-rising flour
½ cup sugar
1 egg
½ cup orange juice
¼ t grated orange peel
1/3 cup oleo
2/3 cup craisins
¼ cup walnuts, chopped
In a large bowl, combine dry ingredients. Beat egg, orange juice, orange peel and oleo. Stir into dry ingredients until moistened. Fold in craisins and chopped nuts. Bake at 350° for 28-30 minutes. Makes 4 small loaf pans.
CODY’S PANCAKES
1/3 cup ADLUH wheat bran
1/3 cup wheat shorts
1/3 cup ADLUH plain flour
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoon oil
1 egg, beaten
1 cup buttermilk
Mix bran, shorts, flour, soda and salt. Add beaten egg, oil and buttermilk. Stir until mixed. Put about 2 tablespoons at a time on a hot griddle or cast iron skillet. Brown on both sides and serve with butter and homemade sorghum. Makes about 8 pancakes.
ROSE ROLLS
3 ¾ to 4 ¼ cup ADLUH plain flour
½ cup sugar
2 teaspoons salt
2 packages active dry yeast
¾ cup milk
½ cup water
½ cup margarine or butter
1 egg
1 can cherry pie filling or 8 oz cream cheese creamed with ¼ cup sugar
Confectioners’ sugar frosting (approx. 3 cups depending on how much frosting you desire, mix with 2 tablespoons butter, 1 teaspoon real vanilla extract and milk to thin).
In a large bowl, thoroughly mix 1 cup flour, sugar, salt and un-dissolved yeast. Combine milk, water and margarine/butter in a sauce pan. Heat over low heat until they reach 120-130 degrees F. You can use the microwave and a candy thermometer if desired. Gradually add to the dry ingredients and beat 2 minutes at medium speed. Add egg and ½ cup flour. Beat at high speed for 2 minutes. Add enough additional flour to make a stiff batter. Cover bowl tightly with aluminum foil. Chill 2 hours or overnight. Turn dough out onto lightly but evenly floured board. Divide into 18 equal pieces. Gently roll each piece into a rope 15 inches long. Hold one end of each rope in place and wind dough around loosely to form coil. Tuck the end firmly underneath, pinch to center. Place on greased baking sheet about 2 inches apart. Cover and let rise in a warm place, free from draft until doubled in size (about 1 hour). Make indentations (gently!) about 1 inch wide in the center of each coil, pressing to the bottom but not through. Fill with cherry pie filling. Bake at 400 degrees F for 12-15 minutes or until evenly brown all over. Remove from baking sheets and cool on wire rack. When cool, drizzle with confectioners’ sugar frosting. You can drizzle when they are hot which will kill the corn starch taste of the frosting and also sprinkle with chopped nuts. When completely cool, wrap individually and freeze. To reheat, unwrap and microwave for a few seconds. Makes 1 ½ dozen.
SWEET POTATO BREAD
2 cups ADLUH self-rising flour
1 ½ cups cooked mashed sweet potatoes
1 ½ cups sugar
1 cup vegetable oil
3 teaspoons ground cinnamon
3 eggs
½ teaspoon nutmeg
3 teaspoons vanilla extract
¼ teaspoon ground cloves
¾ cup raisins or craisins
Combine flour, sugar, cinnamon, nutmeg and cloves. Combine sweet potatoes, oil, eggs and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in raisins or craisins. Transfer to two greased 8x4x2 load pans. Bake at 350° F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
**As a substitute for each cup of self-rising flour, place 1 ½ teaspoons baking powder and ½ teaspoon salt in a measuring cup. Add all purpose flour to measure one cup.
BREAD FLOUR
For every one cup of ADLUH plain flour, add one tablespoon Vital Wheat Gluten. Then follow whatever bread recipe you are using.
BRAN MUFFINS
1 cup water hot
1 ½ cups oil
4 eggs
4 cups plain ADLUH flour
2 cups wheat bran
¾ cups white sugar
1 quart buttermilk
5 teaspoons baking soda
2 cups brown sugar
4 cups all bran cereal
½ teaspoons salt
3 cups raisins
1 - Mix hot water and bran
2 - Mix oil, white sugar and brown sugar
3 - Mix eggs, buttermilk and all bran cereal
4 - Mix flour, baking soda, salt and raisins
Mix sets 2, 3 and 4 together. Then add set one (water and bran). Cover and refrigerate for 24 hours. Scoop into paper lined muffin tins. Scoop out as many as you want - the mixture keeps in the refrigerator for 8 weeks. Bake at 400 degrees for 20 minutes.
PASTA
½ cup water
1 teaspoon salt
1 tablespoon olive oil
5 eggs
5 cups ADLUH self-rising flour
Mix all ingredients until blended and it forms a large ball that is still a little bit tacky. Wrap the ball air tight in plastic wrap and let it rest for 30 minutes. Sprinkle flour on the counter or cutting board. Using a pasta roller or rolling pin, roll half the dough until it’s less than 1/8 inch thick. Cut into the desired pasta: spaghetti, fettuccine, etc. Do the same to the other half of the dough. Boil the pasta for 5-7 minutes and top with your favorite sauce or sautéed vegetables.
KALE PASTA PRIMAVERA
2 cups fresh kale finely chopped
1 tablespoon olive oil
½ cup water
5 eggs
1 teaspoon salt
5 cups ADLUH self-rising flour
Blend kale and water in smoothie blender. In a mixing bowl, mix all ingredients except flour until blended. Slowly add flour until it forms a nice ball but is still a little bit tacky. Wrap the ball air tight in plastic wrap and let it rest for about 30 minutes. Sprinkle some flour on the countertop or cutting board. Flatten out half the pasta mixture at a time. Use extra flour as needed to keep it from sticking. You can use a pasta roller or rolling pin to make a sheets of pasta less than 1/8 inch thick. Then using the pasta maker or pasta roller, cut into desired noodles (spaghetti, fettuccine, etc.) In olive oil, sauté any fresh local vegetables you desire: onions, yellow squash, zucchini, carrots, tomatoes, bell peppers, eggplant, kale, broccoli, asparagus, etc. If you don’t have access to fresh vegetables, just use a jar of your favorite spaghetti sauce. Boil the pasta 5-7 minutes and top with your vegetables or sauce.
BELGIAN YEAST WAFFLES
1 1/2 cups warm milk 1 teaspoon vanilla extract
6 tablespoons melted butter 3 large eggs
3 tablespoons syrup or honey 2 cups ADLUH plain flour
3/4 teaspoon salt 1 pack yeast
Combine milk, syrup and yeast. Add eggs, melted butter and vanilla. Stir flour and salt together and add to liquid mixture. Let it rest at room temperature for one hour then cover with plastic wrap and refrigerate overnight. Preheat waffle iron and spray with nonstick cooking spray. Cook for about 5 minutes or until golden brown.