Flour Tip of the Day

By Stephanie -
Do yourself a favor and put the all purpose flour and the self rising flour in separate places in the kitchen. They don't substitute well for one another. I've messed up more than one pound cake using self-rising instead of all purpose, and it's a huge waste of eggs and butter.

Comments

Amanda said…
I am overwhelmed at times at all the options for baking...the different types of flour, baking soda vs. baking powder, brown sugar vs. white sugar vs. baking Splenda, and the list goes on. It's amazing that we can even find anything to eat at all!
12 October, 2006 14:03
JCo said…
What kind of recipes call for self rising flour?
13 October, 2006 10:33
CGrim said…
The following is tasty:

1 lb beef chunks
1 chopped onion
2 minced garlic cloves
3 Tbs butter
1/2 cup Ketchup
2 Tbs Worcestershire sauce
2 Tbs Brown sugar
1.5 Tbs Paprika
1 Tbs liquid smoke (optional)
2 tsp Cayenne
2 tsp Mustard powder
Salt/Pepper to taste

Mix the above, heat to boiling, then cover and reduce to simmer for 2 hours. Thicken with 2 Tbs flour if necessary.

Serve over egg noodles or mashed potatoes. Sprinkle poppy seeds lightly on top.
13 October, 2006 15:03
CGrim said…
err... one other ingredient I forgot:

1.5 cups water (makes the mixing/boiling easier)
13 October, 2006 15:05
Stephanie said…
jco-sorry for the delay on your answer. Um...I think the one I have it on hand for is a bread recipe of some sort. I can't remember.
14 October, 2006 15:24
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