These can be made in any shape you like.
Cookie
Frosting
In a large bowl, mix molasses, sugar, shortening, and hot water. Stir to combine thoroughly; shortening does not need to melt completely.
In a separate bowl, mix baking soda, ginger, and cinnamon with 2 cups of the plain Sunflour. Add to liquids, stirring to blend well. Gradually add enough of the additional flour to make a dough stiff enough to roll. You may need up to an extra ¼ cup of flour to make the dough stiff enough. Chill the dough 1-2 hours or overnight before baking.
Preheat oven to 350 degrees. Grease baking sheets. Roll out dough to about 1/8 inch thick and cut into shapes with your favorite cookie cutter. Bake 9-11 minutes, or until done.
Cool completely. Frost if desired with decorative frosting.
To make frosting listed above, beat egg whites until frothy, then beat in confectioners sugar and vanilla. To make multi-colored cookies, separate the icing to several cups or bowls and add a drop or two of coloring to each.
Instead of icing, you can also dust the cookies with confectioners sugar or sprinkles prior to baking.
These cookies keep well when stored in a tin – up to a month. Your yield will depend on the size of your cookie cutters, but about 4 dozen of the gingerbread men shown in the picture.
Winning Recipe in Sunflour Power Bake-Off in Little Rock Submitted by Lenda Hood
Serves: 6-8
For the topping:
Preheat oven to 350 degrees. Grease an 8" square baking pan.
Stir together self-rising flour with sugar and spices in a medium size bowl. (If using plain flour, stir in baking powder and salt as well)
In another medium size bowl, stir together pumpkin puree, milk, melted butter, and vanilla extract. Pour dry ingredients into wet ingredients and stir until combined. Batter will be stiff. Spread batter evenly in greased pan.
Mix together ingredients for the topping: sugar, brown sugar, and pecan pieces. Spread topping evenly over batter, then pour hot water over topping. DO NOT STIR!
Bake in preheated oven for 40 minutes or until it looks settled.
Especially tasty with vanilla ice cream and extra toasted or candied pecans.
Recipe courtesy of Mary Jane Gibson
Preheat oven to 350 degrees.
Line the bottoms of 2 bread pans with paper, grease sides. If your bread pans are 8.5”x4.5”, you will have a little batter left over, which you can bake in a mini loaf pan prepared the same way. You could bake the extra batter in muffin tins lined with paper liners.
Mix dry ingredients, then add wet ingredients in order listed. Beat in eggs last.
Bake at 350 degrees for 1 hour. Check at 50 minutes.
Larger bread pans will need to bake about 15 minutes longer. Mini loaves and muffins will bake faster, so check after 20 minutes. Bread or muffins are done when a knife or toothpick inserted in the center comes out clean.
Make roll dough using your favorite recipe (such as Sunflour Refrigerator Roll recipe from teh Sunflourflour.com website). Once dough has either spent the night in the refrigerator or risen once, it is ready for this recipe. Use the amount of dough that 1 packet of yeast would make.
FOR THE CARAMEL GLAZE:
Make the Caramel Glaze: In the bowl of an electric mixer, combine the butter, granulated sugar, brown sugar, and salt, and cream together for 2 minutes on high speed. Add the corn syrup and vanilla extract, and continue to cream for about 5 minutes, or until light and fluffy.
Coat the bottom of a 9x13-inch baking dish with the caramel glaze, then sprinkle the pecans evenly over the surface.
FOR THE CARAMEL ROLLS:
Punch down ball of dough. Roll or pat it out into a rectangle about 9” x 13”. Spread the dough with the softened butter, being careful to spread out to the edges. Sprinkle the butter generously with cinnamon sugar. Roll up the dough along the long edge, making a pinwheel. Slice the log into 12 equal pieces. Lay the pieces of dough cut-side-up on top of the caramel glaze, evenly spaced throughout the pan. Cover loosely with plastic wrap and allow to rise at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.
Make-Ahead Note: Instead of the second rise, you can place the shaped buns in the refrigerate for up to 2 days, pulling the pan out of the refrigerator 3 to 4 hours before baking to allow the dough to proof (rise) at room temperature.
Preheat the oven to 350 degrees F and adjust the oven rack to the lowest shelf. This is important to make the caramel glaze melt properly.
Bake the sticky buns for 30 to 40 minutes, or until golden brown. Cool the buns in the pan for 5 to 10 minutes, and then remove them by flipping them over onto another pan or serving platter. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving. The sticky buns are best eaten the day of baking but can be stored, covered, at room temperature for up to days.
Preheat oven to 350 degrees. Prepare 2 - 8" round cake pans by greasing the sides and lining the bottom with parchment or copier paper.
Cream sugar and shortening, mix in flour. Add milk and flavoring, mix until no dry spots (200 strokes if by hand, about 1 minute on medium using an electric mixer). Add whole eggs and chopped orange peel, mix for another minute. Batter will be thin. Pour into the 2 prepared 8" round cake pans and bake for 30-35 minutes, or until done.
Allow layers to cool in pans for 5 minutes before turning out onto cooling rack. Heat marmalade in small saucepan until it liquefies. Place first layer on cake plate and spread a thin layer of marmalade on top. Place second layer on top, then pour rest of marmalade onto top layer. Spread around with a knife. It is okay if the marmalade runs down the sides a bit.
You may serve like this, or top with a dollop of whipped cream and some orange segments, or whatever you find attractive.
Preheat oven to 350°. Grease (with shortening) and flour a 13-x-9-inch pan or three 9-inch round pans. Pour 1 ½ cups boiling water over tea bags in a heatproof glass bowl. Cover with plastic wrap, and steep 10 minutes. Lift tea bags from liquid, and press against side of bowl, using back of a spoon; discard tea bags. Cool tea for 20 minutes.
Beat butter in a separate large bowl at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Whisk together cake flour and next 3 ingredients; add to butter mixture alternately with 1 cup tea, beginning and ending with flour mixture. (Discard any remaining tea.) Beat at low speed just until blended after each addition. Pour batter into prepared pan.
Bake at 350°. For 13-x-9-inch pan, bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean. If using three 9-inch rounds, bake for 30-35 minutes. Cool completely on wire rack (about 20 minutes). Spread Lemonade Frosting (recipe below) on cake.
Note: Double frosting recipe if using three 9-inch pans.
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, 1 cup at a time, beating at low speed until blended after each addition. Beat in lemon zest and lemon juice until blended. Increase speed to high, and beat until light and fluffy.
If you want your icing to be lemon-colored, mix in a few drops of yellow food coloring.
Serves: 6-8
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.
Recipe makes 6 rolls. Can be doubled to make 12.
Preheat oven to 425 degrees. Wash hands. Grease muffin tin for 6 rolls. Combine mayonnaise, milk, and Sunflour self-rising flour in a mixing bowl. Dough will be soft. Spoon dough into muffin tins, filling about ½ - ¾ full. Bake for 10-12 minutes, or until golden brown. Serve hot.
Wash hands. Preheat oven to 350 degrees. Grease each 9x5 inch loaf pan.
In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into the 9x5 inch greased loaf pan.
Bake at 350 degrees for 50-60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.
Preheat oven to 425 degrees.
Cook bacon in skillet until crisp. Remove bacon and cook chopped onion in leftover grease until translucent.
In a large bowl, beat up one egg. Stir in milk and oil. Add SUNFLOWER Self-Rising Corn Meal Mix and stir briefly until smooth. Stir in cheese, bacon, and onion.
Pour batter into hot skillet and bake for 25 minutes, or until done. Cornbread will be a little heavier than plain cornbread because of all the inclusions.
Saute beef and onion in a skillet. When meat is lightly browned and the onion is translucent, add the tomato soup, water or stock, black pepper, salt, chili powder, corn, and green pepper. Simmer for 15 minutes.
Preheat oven to 425 degrees.
Meanwhile, beat egg lightly, add milk and oil and combine.
Pour meat mixture in a greased 2 quart casserole. Then add SUNFLOWER corn meal mix to egg mixture. Combine until meal is fully incorporated. Pour corn meal batter over meat mixture. The topping might disappear into meat mixture; if it does, it will rise to the top during baking. Place in preheated oven and bake for 20-25 minutes or until cornbread is brown.
Make corn bread and biscuits ahead of time and allow to dry out a little bit, then crumble up and combine in a large bowl. Stir in celery, parsley, salt, pepper, and poultry seasoning before adding melted butter. Then add turkey broth, about ½ cup at a time, until dressing is moist but not soggy. Place mixture in a 2 quart casserole and bake at 350 degrees for about 2 hours. Top will have a slight crust.
If you plan to use this as stuffing, do NOT fill cavity of turkey completely full. You will need to leave some room for dressing to expand during cooking. Check a good cookbook or the internet for instructions on stuffing a bird and how to adjust the roasting time of the bird if it is stuffed.
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.
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 ½ inch thick, cut with a biscuit cutter, place on a baking sheet, and bake in a hot oven (450°F) about 10 minutes.
Preheat oven to 450 degrees.
Stir salt and baking powder into flour. Rub or cut in shortening until mixture resembles coarse meal. Add milk, stirring dough with a heavy spoon or your hand.
Turn dough onto a well floured surface, knead lightly a few times, folding dough as you knead. Roll dough out to about 1/3 inch thick. Cut with a biscuit cutter, pushing straight down without twisting. Place biscuits on a baking sheet and bake for 10-14 minutes or until golden brown on top. Left-over biscuits are fine if split open and toasted for breakfast.
Follow Sunflour Basic Biscuit recipe. When you roll out biscuits, roll to ¼ 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.
Cut or rub shortening into the flour, stir in zest, 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 ½ 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.
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 ¼ 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.
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 ¼ 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.
Scald milk in a saucepan, add shortening, sugar, and salt. Cool to lukewarm. While milk mixture is cooling, soften yeast in lukewarm water. If you are uncertain, cooler is better than hotter. Add 1 cup of SUNFLOUR Plain Flour to the lukewarm milk mixture. Mix thoroughly.
It is okay if the dough has lumps at this point.
Add egg and softened yeast. Beat well. Add enough more SUNFLOUR to make a soft dough. Turn out on lightly floured board or counter and knead until smooth and satiny. You may need to keep putting flour on board to keep dough from sticking. Place ball of dough in lightly greased bowl, rolling ball around to cover it in grease. Cover and put into refrigerator overnight. Ball of dough will last 2-3 days in refrigerator if you like. OR, you may cover bowl and let rise in a warm place (80-85 degrees) until doubled in volume (about 1 ½ hours).
If you do not have a warm place in your home, you can create one by preheating your oven to its lowest possible temperature, then turning off the oven and placing a pan of boiling water on the lowest rack. Place your dough in the oven (remember, you have turned OFF the oven at this point) and let it rise in the oven.
Whether you have put the dough in the refrigerator and pulled it out because you are ready to use it or you have allowed it to rise immediately and are now ready to shape it, punch down the ball of dough. Mold or shape the dough into any desired shape. One popular shape is the cloverleaf roll. Grease your roll pans, then place three balls of dough, each about the size of a large grape, in each cup in your roll pan. Place rolls in a warm place (see above tip for making a warm place) and allow to rise until doubled in size (about 1 hour). Preheat empty oven to 400 degrees and bake for 15 – 20 minutes. This recipe will yield about 15 rolls. You may double recipe to make more.
Yield: 18 muffins
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 2½ x 1¼ inch muffin pans. Bake in a 350°F. (moderate) oven, 25 – 35 minutes.
Mix well. Bake in hot greased corn stick, skillet, or muffin molds about 15 min. Have oven hot: 425° to 450°.
Preheat oven to 425°. Either line small muffin tins with muffin papers or grease tins thoroughly.
Beat egg slightly, add milk and combine. Mix in remaining ingredients. Fill wells about 2/3 full. Cut Smokeys in half and place one half in center of each well. Bake for 15 minutes, or until done. Allow to cool slightly, then remove muffins from tins. Ice with mustard.
Bake at 350°for 50-60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.
Serves: 8-10
1. Preheat oven to 425°F. Sauté 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 425°F for 20 to 25 minutes or until cornbread is golden brown and set.
Makes: 1 (13x9 inch) crust
Combine first 3 ingredients; make a well in center of mixture. Add eggs and buttermilk, stirring just until moistened.
Serves: 10 to 12
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 sauté 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. 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.
12 muffins
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.
Serves: 6 to 8
Preheat oven to 350º. 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 ¼ cup cheese. Bake approx. 1 hour, or until cheese is golden brown.
Saute pepper, celery, and onion in a small amount of butter in a skillet.
Bring water to a boil. Add grits and salt. Simmer for 4-6 minutes, stirring regularly until grits are done. Add sautéed vegetables along with tomatoes. Stir to combine. Serve hot.
Stir Self-Rising SUNFLOUR, sugar, cocoa, and baking powder together. Gently 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.
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.
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 hour and 15 minutes. Cool at least 15 – 20 minutes before removing from Bundt Pan.
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 ½ 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 ½ c. of crumbs, ½ tsp. cinnamon and a few slivers of almonds if desired. Sprinkle over top. Bake in 450°F oven for about 15 minutes.
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.
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 325°F 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.
Combine and beat until fluffy.
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 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. Cool and frost with icing.
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.
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 favorite icing.
Yield: 12 servings
Heat oven to 350°F.
MICROWAVE PREPARATION: Microwave chocolate, ½ 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 ½ c. of the sugar; cook and stir 2 minutes. Cool to lukewarm.
Mix flour, baking soda, and salt; set aside. Beat margarine and remaining 1¼ 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 wire racks. Frost as desired.
Yield: 2½ cups
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.
Put 1 tablespoon butter in 10” cast iron skillet or 8”x8” baking dish. Place in cold oven. Heat up oven to 350 degrees. While oven is heating, cream butter in mixer with sugar. Then add eggs, beating after each addition. Stir in flour, alternating with milk.
Once oven is hot and butter in skillet or pan is melted, take skillet or pan from oven. Spread brown sugar evenly in skillet or pan, taking care not to burn yourself.
Place pineapple slices in any pattern you find attractive. Put Maraschino cherries (or nut meats) in centers, or in any pattern that pleases you. Pour batter on top of pineapple slices. Bake in oven for 40-45 minutes, or until done. Remove from oven, allow to rest for 5 minutes, then run knife around edge of skillet or pan and invert onto plate or platter. Delicious hot or cold, perhaps with ice cream!
Yield: 2 loaves
1. Dissolve yeast in ¾ cup warm water in large bowl. Beat in granulated sugar, salt, 3 eggs, the egg yolk, ½ cup butter and 1¾ 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 ½ 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 375°F. Bake 20 to 25 minutes or until golden brown. While warm, dust with powdered sugar.
Preheat oven to 350 degrees. Grease a tube pan. Combine salt, baking soda, and Sunflour Plain flour in a bowl by stirring or sifting. Cream margarine, then add sugar, then eggs, mixing well after each egg.
Add half of sour cream, then half of dry ingredients. Add vanilla, then remaining half of sour cream and remaining half of dry ingredients, mixing only enough to combine. Put half of batter into the greased tube pan and sprinkle with half of pecans, cinnamon, and sugar for topping. Add rest of batter and sprinkle with remaining pecans, cinnamon, and sugar. Bake for 50-60 minutes, or until done.
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.
Grease 8x8 inch pan. Preheat oven to 350 degrees. Melt butter and chocolate. Remove from heat. Stir in sugar. Add eggs, mixing after each addition. Add SUNFLOUR flour, stir until mixed. Add vanilla.
Pour into pan. Bake for 25-30 minutes, or until done. You may add nuts to taste before baking.
Preheat oven to 350°. Grease (with shortening) and flour a 13-x-9-inch pan or three 9-inch round pans. Pour 1 ½ cups boiling water over tea bags in a heatproof glass bowl. Cover with plastic wrap, and steep 10 minutes. Lift tea bags from liquid, and press against side of bowl, using back of a spoon; discard tea bags. Cool tea for 20 minutes.
Beat butter in a separate large bowl at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Whisk together cake flour and next 3 ingredients; add to butter mixture alternately with 1 cup tea, beginning and ending with flour mixture. (Discard any remaining tea.) Beat at low speed just until blended after each addition. Pour batter into prepared pan.
Bake at 350°. For 13-x-9-inch pan, bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean. If using three 9-inch rounds, bake for 30-35 minutes. Cool completely on wire rack (about 20 minutes). Spread Lemonade Frosting (recipe below) on cake.
Note: Double frosting recipe if using three 9-inch pans.
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, 1 cup at a time, beating at low speed until blended after each addition. Beat in lemon zest and lemon juice until blended. Increase speed to high, and beat until light and fluffy.
If you want your icing to be lemon-colored, mix in a few drops of yellow food coloring.
Melt chocolate and butter in top of double boiler. Let cool.
Beat eggs lightly. Add sugar to eggs, mix together. Add salt and vanilla.
Beat together lightly—add chocolate and butter mixture.
Mix the pecans (optional) with sifted flour and add to the liquid mixture. Fold together only enough to mix well.
Add the red food coloring to the mixture. Bake in a lightly greased 8-x-11-inch pan at 325° for 50 minutes. Cut in squares while warm.
Bom was the wife of the second president of Hopkinsville Milling Co. She was not reputed to be a great cook, but she excelled at boiled custard and these delicious, light cookies.
Preheat oven to 350 degrees. Mix ingredients in order given. Spoon out by the teaspoon onto ungreased baking sheet. Bake at 350 degrees for 10-12 minutes, or until done.
Allow to cool at least until they do not burn your mouth! These will not last long.
Cream butter. Add sugar, eggs, dry ingredients and vanilla. Fold in chocolate chips; add nuts if desired. Bake in 9x13 in. pan at 350°F for 30 minutes.
Preheat oven to 300 degrees. Cream butter, add sugar, then egg yolks, salt, and flour. This will make a fairly stiff dough, which will be quite sticky. Spoon a little less than half into an ungreased 9”x13” pan. You will want to sprinkle a little extra flour on the scoops and also flour your hands to help you flatten out the dough to make a fairly even layer. Then spread the jam over the layer of dough and sprinkle the nuts evenly over the jam.
Finally, spoon the remaining dough into the pan, flour the top of the dough a little, reflour your hands, and pat the dough into a fairly even layer. Bake for one hour or until golden brown on top. Let bars cool about 15 minutes, then cut into roughly one inch squares. Remove from pan while still warm so jam does not stick to pan.
Wash hands. Preheat oven to 325 degrees. Grease 9x13 pan. Mix Sunflour flour, salt, baking soda, ginger, and brown sugar. Gradually add butter. Dough will be stiff. Press dough firmly and evenly into pan. Bake for 25-30 minutes or until done. Cut while hot into long narrow finger-like pieces.
Yield: 3½ doz.
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 350°F. 8 – 10 minutes.
Preheat oven to 350 degrees. Cream butter, add sugar and continue to cream. While butter and sugar are creaming, sift together flour and salt, then add to butter mixture. If necessary, work well with hands.
Add vanilla and nuts. Form into small balls, between the size of a marble and walnut. Place on ungreased baking sheet. Cookies will not spread, so they may be placed close together, although they should not touch. Bake 15-17 minutes, or until lightly browned. Cool, then roll in more confectioners sugar.
Yield: 6 doz.
Topping:
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.
Yield: 3 doz.
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.
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 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 375°F for 7-10 minutes or until very lightly colored.
Yield: About 3 doz. Cookies
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.
Yield: 6½ doz.
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.
Yield: 45 bars
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.
Yield: Approx. 4 dozen
Heat oven to 350° F. Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and crystallized ginger; mix well. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.
Combine first four ingredients and stir while cooking over medium heat until mixture thickens - about 7-8 minutes. Remove from heat and add almond extract and food coloring. Pour into pie shell and dot with margarine. Cover with top crust. If doing lattice, cut strips about ½" wide. You may weave or lay across top. Allow strips to hang over edge. Crimp top crust to bottom crust with a fork, then trim off any excess. Bake at 425 degrees for 30-35 minutes. Watch closely, as filling tends to bubble up.
Wash hands. Preheat oven to 425 degrees.
Roll out pie crust for a 10” pie plate and place in plate. (see sunflourflour.com for Never Fail Pastry recipe)
Chop apples in about ½ inch dice, according to your preference, and place in large bowl. Add lemon juice and stir to coat apples. Then stir in sugar, maple syrup, cinnamon, salt, flour, and pecans. Add cranberries and stir gently. Place filling in unbaked pie crust. Filling will mound up. It will bake down some in oven. Dot butter across top of pie.
Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and bake another 30 minutes. Allow to cool completely, or filling will be runny.
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.
Melt butter in 9x13 in. pan. Combine and bake at 350°F for 45 minutes or until brown.
Serves: 6-8
Mix sugar with nutmeg. Toss lightly over apples. Fill uncooked pastry shell with this mixture.
TOPPING:
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.
Yield: 3 single crusts
Cut shortening into size of peas
Beat together:
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.
Serves: 6-8
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.
Serves: 8
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.
© 2015 Hopkinsville Milling Company
P.O. Box 669, Hopkinsville, KY 42241
Call: 270-886-1231 | Fax: 270-886-6407
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Listen to our jingle!
