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Biscuits & Cornbread

Sunflour Pancakes
1! c. SUNFLOUR SELF-RISING FLOUR
1 or 2 eggs, very lightly beaten
3 Tbsp. sugar
3 Tbsp. melted shortening, butter, or oil
1 to 1 " c. milk
Stir flour and sugar together. Gently stir in milk and eggs until there are no
yellow streaks. Do not over beat. Some lumps may remain. Stir in melted
shortening. Bake on a hot griddle. (Test by dropping a few drops of water on it.
The water should sizzle and splatter.) Pancakes are ready to turn over when
small holes appear on the uncooked top.
Biscuits
2 cups SUNFLOUR Self-Rising Flour
3 well-rounded tablespoons shortening
# cup milk (fresh buttermilk may be used)
Cut or rub shortening into the flour, add milk a little at a time to make a soft
dough. Turn dough out on a well floured board and knead lightly about 30
seconds, roll ! inch thick, cut with a biscuit cutter, place on a baking sheet,
and bake in a hot oven (450F) about 10 minutes.
Biscuit Beignets
Follow Sunflour Basic Biscuit recipe. When you roll out biscuits, roll to " inch
thick and cut into rectangles. Pour enough oil into cast iron skillet to fill midway
and heat. When oil is hot, place 5 or 6 rectangles into the skillet, and fry for a
few seconds, until the sides start to appear brownish, then flip and cook the
other side until it is browned. Keep oil hot between batches. When all are
cooked, sprinkle with powdered sugar and serve with honey.
Orange Biscuits
2 cups SUNFLOUR Self-Rising Flour
2 or 3 well-rounded tablespoons shortening
" c. orange juice
! c. milk
Zest of one orange
Sugar cubes
Extra orange juice for dipping
Cut or rub shortening into the flour, add milk and orange juice a little at a time
to make soft dough. Turn dough out in a well floured board and knead lightly
about 30 sec.; roll ! in. thick; cut with a biscuit cutter, place on a baking sheet.
Dip a sugar cube quickly into orange juice then push cube into each biscuit.
Bake in hot oven (450) about 10 min.
Cinnamon and Sugar Biscuits
Biscuits:
2 cups SUNFLOUR Self-Rising Flour
3 well-rounded tablespoons shortening
# cup milk
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Call: 270-886-1231 | Fax: 270-886-6407
Soft butter
Cinnamon and Sugar:
# c. sugar
! Tbsp. cinnamon
Cut or rub shortening into the flour, add milk a little at a time to make soft
dough. Turn dough out in a well floured board and knead lightly about 30 sec.;
roll into long rectangle about " in. thick; spread butter onto dough, then
sprinkle cinnamon and sugar all over. Roll up dough like a jelly roll and cut.
Place on a baking sheet. Bake in hot oven (450) about 10 min.
Sausage Biscuits
2 cups SUNFLOUR Self-Rising Flour
3 well-rounded tablespoons shortening
# cup milk
1 lb. of uncooked sausage
Cut or rub shortening into the flour, add milk a little at a time to make soft
dough. Turn dough out in a well floured board and knead lightly about 30 sec.;
roll into long rectangle about " in. thick; spread sausage all over. Roll up
dough like a jelly roll and cut. Place on a baking sheet. Bake in hot oven (450)
about 10 min.
Corn Muffin Surprise
Yield: 18 muffins
1 ! c. SUNFLOUR Self-Rising Flour
# c. SUNFLOWER Self-Rising Corn Meal Mix
2 Tbsp. sugar
! tsp. mace
" c. chopped nuts
2 eggs, slightly beaten
1 c. milk
# c. cream-style corn
13 c. melted shortening
Combine first five ingredients. Add eggs, milk, corn and shortening and stir
only until dry ingredients are dampened and mixture just blended. Spoon batter
into 18 greased 2! x 1" inch muffin pans. Bake in a 350F. (moderate) oven,
25 35 minutes.
Corn Sticks
2 c. SUNFLOWER self-rising corn meal mix
1 " c. sweet milk or fresh buttermilk
1 or 2 eggs
2 Tbsp. melted fat
Mix well. Bake in hot greased corn stick, skillet, or muffin molds about 15 min.
Have oven hot: 425 to 450.
Beer Bread
1 (12 oz) can or bottle beer
3 c. SUNFLOUR self-rising flour
3 Tbsp. sugar
Bake at 350for 50-60 minutes. The top will be crunchy, and the insides will be
soft. Serve topped with butter or cheese spread.
Ham and Greens Pot Pie With Cornbread Crust
Serves: 8-10
4 c. chopped ham
2 Tbsp. vegetable oil
3 Tbsp. SUNFLOUR Plain Flour
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3 c. low-sodium chicken broth
1 (16 oz) pkg. frozen diced onion, red and green bell peppers, and celery
1 (16 oz.) pkg. frozen chopped collard greens
1 (16 oz.) can black eyed peas, rinsed and drained
! tsp. dried crushed red pepper
Cornbread Crust Batter
1. Preheat oven to 425F. Saut ham, in batches, in hot oil in a Dutch oven
over medium-high heat 5 minutes or until lightly browned. Return ham to Dutch
oven; add flour, and cook, stirring constantly, 1 minute. Gradually add chicken
broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken.
2. Bring mixture to a boil; stir in frozen onion, peppers, and celery and collard
greens. Return to a boil; cover and cook, stirring often, 15 minutes. Stir in
black-eyed peas and red peppers, and spoon hot mixture into a lightly greased
13x9 inch baking dish. Pour Cornbread Crust Batter over hot mixture.
3. Bake at 425F for 20 to 25 minutes or until cornbread is golden brown and
set.
Cornbread Crust Batter
Makes: 1 (13x9 inch) crust
1 ! c. SUNFLOWER White Corn Meal Mix
! c. SUNFLOUR All-Purpose Flour
1 tsp. sugar
2 large eggs, lightly beaten
1 ! c. buttermilk
Combine first 3 ingredients; make a well in center of mixture. Add eggs and
buttermilk, stirring just until moistened.
Polenta Sausage Torte
Serves: 10 to 12
Polenta:
3 c. water
1 Tbsp. salt
1 c. SUNFLOWER Plain Corn Meal
1 c. grated Parmesan cheese
Sausage filling:
1 Tbsp. olive oil
1 onion, peeled and diced
1 clove garlic, peeled and minced
1 tsp. dried oregano
" tsp. crushed red pepper flakes
1 tsp. fennel seeds
1 lb. bulk sweet Italian sausage (if using links, remove filling from casting)
1 c. diced tomatoes
Salt and pepper to taste
2 eggs, beaten
1 c. shredded mozzarella, divided
! c. breadcrumbs
1. Bring 3 cups water to boil in a large pot and add the salt. Stir in the
SUNFLOWER Plain Corn Meal, bring to a boil, reduce heat so the mixture
bubbles lightly, and cook, stirring often, until Corn Meal thickens enough to
support a wooden spoon upright. Stir in grated parmesan and cook until melted
and thoroughly incorporated into Corn Meal. Remove from heat.
2. In a large saut pan or skillet, heat the olive until shimmery, add the diced
onion and cook, stirring, until onion begins to soften, 5 minutes or so. Add the
minced garlic, oregano, red pepper and fennel seed and continue to cook
another 3 minutes or so, until garlic is fragrant. Add the sausage, breaking up
with a spoon, and cook, stirring, until sausage browns and is cooked through.
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Stir in the diced tomatoes. Taste and season with salt and peppers. Remove
from heat.
3. Stir in the eggs and half the shredded mozzarella and mix well.
4. Heat oven to 350.
5. Generously butter a 9-in. springform pan. Spoon in about half the polenta
and smooth the top. Add the sausage filling, then top that with the rest of the
polenta, smoothing the top. Sprinkle over top the rest of the mozzarella and top
with bread crumbs.
6. Place pan in oven and bake for 30 min., or until mozzarella is melted and
top is nicely browned. Remove from oven and let cool 20 min.
7. Run a knife around the edge of the torte to separate it from the pan.
Carefully remove the sides of the pan. Can be served warm or at room
temperature. Slice into wedges to serve.
Cheesy Grits Casserole
Serves: 6 to 8
4 c. water
1 tsp. salt
1 " c. (5 oz.) grated sharp cheddar cheese
1 c. SUNFLOWER QUICK GRITS
1 c. milk
! c. butter or margarine
4 eggs, slightly beaten
Preheat oven to 350. Bring water and salt to boil in large saucepan. Stir grits
in slowly; cook 4-5 min.; stir occasionally. Remove saucepan from heat and stir
small amount of grits mixture into eggs. Return all to saucepan. Add 1 c.
cheese, milk, butter; blend well. Pour into greased 2-quart casserole; top with
remaining " c. cheese. Bake approx. 1 hour, or until cheese is golden brown.
Baked Ham and Cheese Muffins
12 muffins
2 c. SUNFLOUR self-rising flour
1 tsp. salt
! tsp. baking soda
1 c. milk
! c. mayonnaise
! c. finely chopped ham
! c. shredded Cheddar cheese
Stir together flour and baking soda. In separate bowl combine milk,
mayonnaise, ham and cheese. Add all at once to flour mixture, stirring only
until flour is moistened. Fill well-greased muffin cups 2/3 full. Bake in
preheated oven 450s for 20 to 25 min. Allow to remain in muffin pans about 5
min. for easier removal.
Red Velvet Pancakes
1 ! cups SUNFLOUR Self-Rising Flour
" c. sugar
2 tablespoons cocoa
1 teaspoon baking soda
1 to 1 " cups milk (regular or buttermilk)
1 or 2 eggs (very lightly beaten)
1 ounce (2 tablespoons) red food coloring
3 tablespoons melted shortening (or butter or cooking oil)
Stir Self-Rising SUNFLOUR, sugar, cocoa, and baking powder together. Gently
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stir in milk, eggs, and food coloring until there are no streaks. Do not over beat.
Some lumps may remain. Stir in melted shortening (or oil).
Bake on a hot griddle. (Test by dropping a few drops of water on it. The water
should sizzle and splatter.) Pancakes are ready to turn over when small holes
appear on the uncooked top.
Spread pancakes with mixture of 8 ounces of whipped cream cheese and 5
teaspoons of confectioners sugar. You may also use cream cheese frosting.
Cakes
Sunflour White Layer Cake
2 c. SUNFLOUR Plain Flour
2 ! tsp. baking powder
1 ! c. sugar
! c. vegetable shortening
1 c. milk
1 tsp. vanilla or other flavoring
4 egg whites (unbeaten)
Step 1 - Stir SUNFLOUR Plain Flour, sugar, baking powder and shortening
together, add milk and flavoring. Beat vigorously 200 strokes (2 minutes),
scraping bowl frequently.
Step 2 - Add unbeaten egg whites (use 2 whole eggs for a golden cake) and
continue beating 2 more minutes, scraping bowl frequently. Batter will be thin.
Bake in two 8-inch greased and floured pans in moderate oven (350F) for 30
to 35 minutes. Cover with your favorite icing.
Sunflour Golden Layer Cake
2 c. SUNFLOUR Plain Flour
2 ! tsp. baking powder
1 ! c. sugar
! c. vegetable shortening
1 c. milk
1 tsp. vanilla or other flavoring
2 eggs whole
Step 1 - Stir SUNFLOUR Plain Flour, sugar, baking powder and shortening
together, add milk and flavoring. Beat vigorously 200 strokes (2 minutes),
scraping bowl frequently.
Step 2 - Add eggs and continue beating 2 more minutes, scraping bowl
frequently. Batter will be thin. Bake in two 8-inch greased and floured pans in
moderate oven (350F) for 30 to 35 minutes. Cover with your favorite icing.
Chocolate Pound Cake
2 sticks of butter or margarine
! c. vegetable shortening
1 tsp. vanilla
1 " c. milk
5 eggs
3 c. sugar
3 c. SUNFLOUR Plain Flour
! tsp. baking powder
" tsp. salt
! c. cocoa
Cream butter and shortening. Add sugar gradually. Sift flour and cocoa, baking
powder and salt together. Add eggs one at a time after creaming butter and
shortening. Add flour first, gradually, alternating with milk until all flour and milk
is used up, adding a bit of flour last. Pour in Bundt Pan and cook at 325F for 1
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hour and 15 minutes. Cool at least 15 20 minutes before removing from
Bundt Pan.
7-up Pound Cake
2 sticks margarine
! c. vegetable shortening
2 tsp. vanilla
3 tsp. lemon extract
3 c. sugar
5 eggs
1 tsp. butter flavoring
! tsp. salt
3 c. SUNFLOUR Plain Flour
7 oz. 7-up
Cream margarine and shortening with sugar until creamy. Add eggs one at a
time, beating after each egg. Add flavoring, flour and salt. Fold in 7-up. Bake in
Bundt Pan at 350F for 1 hour and 15 minutes. P.S. This cake is better if baked
a day before serving.
Sunflour "Oven Magic" Chocolate Cake
1 c. sugar
1 whole egg
! c. milk
! c. cocoa
! c. shortening or butter (" lb)
1 ! c. SUNFLOUR Self-Rising Flour
! tsp. soda sifted with flour
1 tsp. vanilla
! c. boiling water
Have ingredients at room temperature, particularly the shortening, and then put
ingredients in mixing bowl in order given. Do not stir until boiling water is
added. Then beat for three minutes. Pour into a 9-inch square greased pan
and bake in oven at 325F for 30 to 40 minutes or until done. A well-greased
pan angel food pan may be used in the place of the 9-inch pan.
Special Chocolate Frosting
2 c. sifted confectioners sugar
1 egg (unbeaten)
" tsp. salt
13 c. soft shortening
2 squares melted unsweetened chocolate
Combine and beat until fluffy.
Red Velvet Cake
2 ! c. sifted SUNFLOUR Plain Flour
! tsp. salt
3 Tbsp. cocoa
! c. shortening (not liquid)
1 ! c. granulated sugar
2 eggs
2 oz. red food coloring
1 tsp. vanilla
1 c. buttermilk
1 Tbsp. white vinegar
1 tsp. soda
Sift together flour, salt and cocoa. Cream together the shortening and sugar.
When mixture is well creamed, beat in eggs, one at a time. Blend well and add
food coloring and vanilla. Mix buttermilk, vinegar and soda. Add alternately
with dry ingredients to the creamed mixture. Blend at low speed after each
addition. Grease sides and bottom, then line the bottom of three 9 in. round
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pans or 8 in. square pans. Pour in batter and bake in 350F preheated oven for
30 minutes or until done. Remove from pan. Cool and frost with icing.
Icing
1 (6 oz.) pkg. cream cheese
1 stick margarine
1 box (16 oz.) confectioners sugar
2 tsp. vanilla
1 c. pecans (optional)
Cream cheese and butter, add sugar and vanilla. Mix well and then add nuts if
desired. Spread on cool cake. You may wish to double the amount of the icing.
Crumb Cake
2 c. SUNFLOUR Plain Flour
2 c. brown sugar
2/3 c. vegetable shortening
! tsp. salt
2 eggs beaten
1 c. sour milk
! tsp. cinnamon
! tsp. nutmeg
! tsp. soda
2 tsp. baking powder
To make sour milk, add 1 tsp. vinegar or lemon juice to 1 c. milk. Rub together
flour, sugar, salt and shortening until crumbly. Reserve ! c. of crumbs to
sprinkle over top. To remainder, add spices and baking powder. Beat soda and
sour milk together. Mix with beaten eggs. Stir into dry mixture. Spread into two
well-greased 8x8 in. cake pans. Add to the ! c. of crumbs, ! tsp. cinnamon
and a few slivers of almonds if desired. Sprinkle over top. Bake in 450F oven
for about 15 minutes.
Wellesley Fudge Cake
Makes: 12 servings
4 squares Unsweetened Chocolate
1 # c. sugar, divided
! c. water
1 2/3 c. SUNFLOUR Plain Flour
1 tsp. baking soda
" tsp. salt
! c. (1 stick) margarine or butter, softened
3 eggs
# c. milk
1 tsp. vanilla
Heat oven to 350F.
MICROWAVE PREPARATION: Microwave chocolate, ! cup of the sugar and
water in large microwavable bowl on high 1 to 2 minutes or until chocolate is
almost melted, stirring halfway through heating time. Stir until chocolate is
completely melted. Cool to lukewarm.
TOP OF STOVE PREPARATION: Heat chocolate and water in heavy 1-quart
saucepan on very low heat, stirring constantly until chocolate is melted and
mixture is smooth. Add ! c. of the sugar; cook and stir 2 minutes. Cool to
lukewarm.
Mix flour, baking soda, and salt; set aside. Beat margarine and remaining 1"
c. sugar until light and fluffy. Add eggs, 1 at a time, beating well after each
addition. Add flour mixture alternately with milk, beating after each addition
until smooth. Stir in chocolate mixture and vanilla. Pour into 2 greased and
floured 9 in. round cake pans. Bake 30 to 35 minutes or until cake springs back
when lightly touched. Cool 10 minutes; remove from pans. Cool completely on
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wire racks. Frost as desired.
Easy Fudge Frosting
Makes 2! cups
8 squares Unsweetened Chocolate
4 Tbsp. margarine or butter
8 c. powdered sugar
1 c. milk
2 tsp. vanilla
MICROWAVE PREPARATION: Microwave chocolate and margarine in large
microwavable bowl on high 2 minutes or until margarine is melted. Stir until
chocolate is completely melted.
TOP OF STOVE PREPARATION: Melt chocolate and margarine in heavy
2-quart saucepan on very low heat, stirring constantly.
Beat in remaining ingredients until well blended and smooth. If necessary, let
stand until of spreading consistency, stirring occasionally. Spread quickly. If
frosting becomes too thick, beat in additional milk by teaspoonful until of
spreading consistency.
Stollen
Makes: 2 loaves
1 pkg. regular or quick active dry yeast
# c. warm water (105F to 115F)
! c. granulated sugar
! tsp. salt
3 eggs
1 egg, separated
! c. butter or margarine, softened
3 ! c. SUNFLOUR Plain Flour (divided)
! c. chopped blanched almonds
" c. candied citron
" c. candied red cherry halves
" c. raisins
1 Tbsp. grated lemon peel
1 Tbsp. butter or margarine, softened
1 Tbsp. water
Powdered sugar, if desired
1. Dissolve yeast in # cup warm water in large bowl. Beat in granulated sugar,
salt, 3 eggs, the egg yolk, ! cup butter and 1# cups of the flour with electric
mixer on medium speed 10 minutes, scraping bowl constantly. Stir in remaining
flour, the almonds, citron, cherries, raisins and lemon peel. Scrape batter from
side of bowl. Cover and let rise in warm place 1 ! to 2 hours or until double.
Cover and refrigerate egg white.
2. Stir down batter by beating about 25 strokes. Cover tightly and refrigerate at
least 8 hours or overnight.
3. Grease cookie sheet. Place dough on well-floured surface; turn to coat with
flour. Divide in half. Press each half into 10x7-inch oval. Spread with 1 tbsp
butter. Fold ovals lengthwise in half; firmly press folded edge only. Place on
cookie sheet. Beat egg white and 1 Tbsp. water; brush over folded ovals.
Cover and let rise 45 to 60 minutes or until double. If does not rise much, go
ahead and bake everything. Will sometimes rise in oven.
4. Heat oven to 375F. Bake 20 to 25 minutes or until golden brown. While
warm, dust with powdered sugar.
Sour Cream Coffee Cake
1 c. margarine
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1 " c. sugar
! tsp. salt
2 eggs
1 carton sour cream
2 c. SUNFLOUR Plain Flour
! tsp. baking soda
1 tsp. vanilla
1 " c. chopped pecans
2 tsp. cinnamon
2 tsp. sugar
Cream margarine, then add sugar, mix well by hand and mix well with eggs.
Add half of sour cream and half of flour and soda to mixture. Add remaining
cream and dry ingredients. Put half of batter into a tube pan, sprinkle with !
pecans, ! cinnamon and ! sugar. Add rest of batter and put remaining
pecans, cinnamon and sugar on top. (Do not press batter down.) Bake at
350F for 60 minutes or less.
German Chocolate Brownies
24 bars
Brownies
3 squares (1oz. each) unsweetened chocolate
! c. butter
2 eggs, beaten
1 tsp. vanilla extract
1 c. SUNFLOUR self-rising flour
1 can (14 oz.) sweetened condensed milk
German Topping
1 can (3 ! oz.) flaked coconut
1 c. chopped nuts
! c. packed brown sugar
2 Tbsp. butter
2 Tbsp. milk
Melt chocolate and butter in the top of a double boiler over hot, but not boiling
water. Stir in eggs and vanilla. Gradually add the flour to butter and chocolate
mixture; stir until well blended. Add sweetened condensed milk. Pour into
greased 13 x 9 x 2-in. baking pan. Bake in preheated oven 350 for 25 min.
Spread German Topping evenly over cake. Broil about 6 in. from heat until
frosting becomes bubbly.
Cookies
Peanut Butter Cookies
Yield: 3! doz.
" c. butter
! c. peanut butter
! c. lightly packed brown sugar
! c. sugar
1 egg
1 c. SUNFLOUR Plain Flour (rounded)
! tsp. salt
1 tsp. soda
Cream butter and peanut butter until soft. Add sugars gradually and continue
to cream until light and fluffy. Add egg - beat well. Sift flour, salt and soda
together; add in two additions, beating well after each addition. Drop on
un-greased sheet from teaspoon, 2 inches apart. Press each cookie with a fork
2 times (#). Bake at 350F. 8 10 minutes.
Brown Betty Squares
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2 c. SUNFLOUR Plain Flour
2 c. brown sugar
2 eggs (slightly beaten)
1 ! sticks soft butter
1 tsp. soda
pinch salt
2 tsp. vanilla
2 small pkgs. chocolate chips (or 1 large)
chopped nuts (optional)
Cream butter. Add sugar, eggs, dry ingredients and vanilla. Fold in chocolate
chips; add nuts if desired. Bake in 9x13 in. pan at 350F for 30 minutes.
Snickerdoodles
Yield: 6 doz.
1 c. shortening (part butter)
1 ! c. sugar
2 eggs
2 # c. SUNFLOUR Plain Flour
2 tsp. cream of tartar
1 tsp. soda
" tsp. salt
Topping:
2 Tbsp. sugar
2 Tsp. cinnamon
Mix shortening, sugar and eggs thoroughly. Stir together dry ingredients and
blend into shortening mixture. Form into 1 in. balls Roll in cinnamon sugar.
Place about 2 in. apart on ungreased baking sheet. Bake at 400F for 8-10
minutes.
"Brer Rabbit" Molasses Sugar Cookies
Yield: 3 doz.
# c. vegetable shortening
1 c. sugar
" c. molasses
1 egg
2 c. sifted SUNFLOUR Plain Flour
2 tsp. baking soda
! tsp. cloves
! tsp. ginger
1 tsp. cinnamon
! tsp. salt
Melt shortening(2 seconds in microwave) Let cool. Add sugar, molasses and
egg; beat well. Sift together flour and dry ingredients. Add to first mixture Mix
well Chill. Form into 1 in. balls and roll in granulated sugar. Place 2 in. apart
on un-greased sheet. Bake at 375F for 8-10 minutes.
Sand Tarts
! c. butter
1 ! c. sifted SUNFLOUR Plain Flour
! c. granulated sugar
2 tsp. baking powder
! c. well packed brown sugar
" tsp. salt
1 egg
1 tsp. vanilla (or almond or lemon flavoring)
Cream butter. Add sugar and continue creaming. Add well-beaten egg. Sift
together Sunflour, salt and baking powder and add to mixture. Knead lightly
with tips of fingers until flour is blended in and smooth. Roll thin on floured
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board. Cut in any shapes. Brush tops with well-beaten white of egg. May be
sprinkled with sugar, raisins and nuts, or cinnamon and sugar. Bake at 375F
for 7-10 minutes or until very lightly colored.
Sandies
Makes: about 3 doz. Cookies
1 c. butter or margarine
13 c. granulated sugar
2 tsp. water
2 tsp. vanilla
2 c. sifted SUNFLOUR Plain Flour
1 c. chopped pecans
Cream butter and sugar; add 2 tsp. water and vanilla; mix well. Blend in flour
and nuts; chill 4 hours. Shape in balls or fingers. Bake on ungreased cookie
sheet at 325F about 20 minutes. Remove from pan; cool slightly; roll in
confectioners sugar.
Double Chocolate Chip Cookies
Yield: 6! doz.
2 ! c. SUNFLOUR Self-Rising Flour
1 tsp. baking soda
1 c. butter (softened)
# c. sugar
! c. packed light brown sugar
2 eggs
1 tsp. vanilla
3 sq. unsweetened chocolate (melted)
1 c. (6 oz.) chocolate chips
Combine flour and baking soda. Beat butter and sugar until light and fluffy. Add
eggs and vanilla, beat well. Blend in chocolate. Stir in flour etc. until smooth.
Fold in chocolate morsels. Drop by teaspoon on lightly greased sheets. Bake
at 350F for 10-12 minutes.
Toffee Peanut Bars
45 bars
1 c. packed light brown sugar
! c. butter
! c. shortening
1 egg
1 tsp. vanilla
2 c. SUNFLOUR self-rising flour
1 can (14 oz.) sweetened condensed milk
13 c. peanut butter
1 c. chopped nuts
Cream together sugar, butter and shortening. Beat in egg and vanilla. Stir in
flour. Spread in greased 10 x 15-in. jelly roll pan. Bake in preheated oven 350
for 20 min. or until lightly browned. In small bowl, blend sweetened condensed
milk and peanut butter; pour evenly over warm cookie base. Sprinkle nuts on
top. Return to oven 15 to 20 min. longer or until lightly browned. When cool cut
into 45 bars, 3 x 1-in. each.
Pies
Buttermilk Pie
1 recipe pastry for a 9 inch single crust pie
3 eggs, beaten
1 " c. white sugar
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1 tsp. vanilla extract
" c. SUNFLOUR ALL-PURPOSE FLOUR
" c. butter
2 c. buttermilk
Mix sugar and flour. Add buttermilk, beaten eggs, and vanilla. Melt the butter
over low heat. Add to buttermilk mixture and mix well. Pour into pie crust and
bake at 350F for 60 minutes.
Cobbler
2 Tbsp. butter to keep fruit from sticking
Fruit
1 c. SUNFLOUR Self-Rising Flour
1 c. sugar
1 c. milk
Melt butter in 9x13 in. pan. Combine and bake at 350F for 45 minutes or until
brown.
French Apple Pie
Serves: 6-8
4 or 5 c. Peeled and sliced apples
# c. sugar
! tsp. nutmeg
Mix sugar with nutmeg. Toss lightly over apples. Fill uncooked pastry shell with
this mixture.
TOPPING:
1 c. SUNFLOUR Plain Flour
! c. margarine or butter
! c. light brown sugar
Mix together flour, margarine and brown sugar. Use pastry blender until it is
light and crumbly. Cover pie with this mixture, filling around the edges well.
Bake at 425F for 15 minutes and then at 325F for 30 minutes.
Never Fail Pastry
Makes 3 single crusts
3 c. SUNFLOUR Plain Flour
1 " c. shortening
Cut shortening into size of peas
Beat together:
1 egg
5 Tbsp. water
1 Tbsp. vinegar
Pour over flour mixture. Work in until all liquid is absorbed. Will be a little wet.
Do not add more flour. Refrigerate before rolling out. Keeps Well.
Sweet Potato Pie
Serves: 6-8
1 c. cooked mashed sweet potatoes
13 c. butter melted
2 eggs beaten
13 c. milk or half and half
! tsp. baking powder
pinch of salt
1 tsp. ground nutmeg
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1 tsp. vanilla
1 c. sugar
Combine sweet potatoes with all ingredients and blend well with electric mixer.
Pour into pie shell. Bake in pre-heated 400F oven about 30 minutes or until
golden and puffy. Serve alone or topped with sweetened whipped cream.
Pratie Apple
Serves: 8
2 c. SUNFLOUR SELF-RISING FLOUR
1 ! c. mashed potatoes
3 Tbsp. butter, softened
" c. milk
3 c. peeled and thinly sliced apples (about 3 apples)
1 Tbsp. lemon juice
2 Tbsp. sugar
1 tsp. cinnamon
2 Tbsp. butter
Stir together flour, mashed potatoes and 3 Tbsp. butter; add milk to make a
soft dough. Divide dough in half; roll out each half on lightly floured surface into
9-in. circle. Toss apple slices with lemon juice. Stir together sugar and
cinnamon; mix with apples. Arrange apple slices on top of one circle; dot with
butter. Cover with second circle. Moisten edges with water and press to seal.
Slash top of crust to allow steam to escape. Place on greased baking sheet.
Bake in preheated oven 350 for 35 to 40 min. or until lightly browned. Serve
piping hot.
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