sunflower flour recipes

8/10/2019 Sunflower Flour Recipes

http://slidepdf.com/reader/full/sunflower-flour-recipes 1/13

Listen to our jingle! 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.

Biscuits2 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 (450°F) about 10 minutes.

Biscuit BeignetsFollow 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 Biscuits2 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 (450º) about 10 min.

Cinnamon and Sugar BiscuitsBiscuits:

2 cups SUNFLOUR Self-Rising Flour

3 well-rounded tablespoons shortening# cup milk

unower Flour http://www.sunourour.com/recipes.html

of 13 8/13/14, 8:44 P



P.O. Box 669, Hopkinsville, KY 42241Call: 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 Biscuits2 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

1⁄3 c. melted shortening

Combine first five ingredients. Add eggs, milk, c orn 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 350°F. (moderate) oven,

25 – 35 minutes.

Corn Sticks2 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 stic k, 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 350°for 50-60 minutes. The top will be crunchy, and the insides will be

soft. Serve topped with butter or cheese s pread.

Ham and Greens Pot Pie With Cornbread Crust Serves: 8-10

4 c. chopped ham

2 Tbsp. vegetable oil

3 Tbsp. SUNFLOUR Plain Flour


of 13 8/13/14, 8:44 P



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 425°F. Sauté ham, in batches, in hot oil in a Dutc h oven

over medium-high heat 5 minutes or until lightly browned. Return ham t o 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 mixt ure.

3. Bake at 425°F 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 mixturebubbles 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 sauté pan or s killet, 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.


of 13 8/13/14, 8:44 P



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 t he polenta

and smooth the top. Add the sausage filling, t hen 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 cheese1 c. SUNFLOWER QUICK GRITS

1 c. milk! c. butter or margarine

4 eggs, slightly beaten

Preheat oven to 350º. Bring water and salt to boil in large saucepan. Stir grits

in slowly; cook 4-5 min.; st ir 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 Muffins12 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 450°s for 20 to 25 min. Allow to remain in muffin pans about 5

min. for easier removal.

Red Velvet Pancakes1 ! 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


of 13 8/13/14, 8:44 P



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.

CakesSunflour 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 (350°F) for 30

to 35 minutes. Cover with your f avorite 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 (350°F) 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 325°F for 1


of 13 8/13/14, 8:44 P



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


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 350°F 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 st ir until boiling water is

added. Then beat for three minutes. Pour into a 9-inch square greased pan

and bake in oven at 325°F for 30 t o 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

1⁄3 c. soft shortening

2 squares melted unsweetened chocolate

Combine and beat until f luffy.

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. vanilla1 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


of 13 8/13/14, 8:44 P



pans or 8 in. square pans. Pour in batter and bake in 350°F preheated oven for

30 minutes or until done. Remove from pan. C ool 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 t ogether

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 450°F 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 350°F.

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


of 13 8/13/14, 8:44 P



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 (105°F to 115°F)! 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, softened1 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 s trokes. 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 f olded edge only. Place oncookie 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 375°F. Bake 20 to 25 minutes or until golden brown. While

warm, dust with powdered sugar.

Sour Cream Coffee Cake 1 c. margarine


of 13 8/13/14, 8:44 P



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

350°F for 60 minutes or less.

German Chocolate Brownies24 bars

Brownies

3 squares (1oz. each) unsweetened chocolate! c. butter

2 eggs, beaten

1 tsp. vanilla extract


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. salt1 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 wit h a fork

2 times (#). Bake at 350°F. 8 – 10 minutes.

Brown Betty Squares


of 13 8/13/14, 8:44 P




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 chocolatechips; add nuts if desired. Bake in 9x13 in. pan at 350°F for 30 minutes.

SnickerdoodlesYield: 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 400°F for 8-10

minutes.

"Brer Rabbit" Molasses Sugar CookiesYield: 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 375°F 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 f loured


0 of 13 8/13/14, 8:44 P



board. Cut in any shapes. Brush tops wit h well-beaten white of egg. May be

sprinkled with sugar, raisins and nuts, or cinnamon and sugar. Bake at 375°F

for 7-10 minutes or until very lightly c olored.

SandiesMakes: about 3 doz. Cookies

1 c. butter or margarine

1⁄3 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 325°F about 20 minutes. Remove from pan; cool slightly; roll in

confectioners’ sugar.

Double Chocolate Chip CookiesYield: 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 350°F for 10-12 minutes.

Toffee Peanut Bars45 bars

1 c. packed light brown sugar ! c. butter ! c. shortening

1 egg

1 tsp. vanilla


1 can (14 oz.) sweetened condensed milk

1⁄3 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


1 of 13 8/13/14, 8:44 P



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 350°F 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 350°F 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 425°F for 15 minutes and then at 325°F for 30 minutes.

Never Fail Pastry Makes 3 single crusts


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

1⁄3 c. butter melted

2 eggs beaten

1⁄3 c. milk or half and half ! tsp. baking powder

pinch of salt

1 tsp. ground nutmeg


2 of 13 8/13/14, 8:44 P



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 400°F 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 350º for 35 to 40 min. or until lightly browned. Serve

piping hot.


3 of 13 8/13/14, 8:44 P

sunflower flour recipes

Documents