I am looking for dessert/cake recipes using self rising flour.?!
Answers: I have quite a bit of self rising flour and would like to use some of it up. I use it for peach cobbler but don't want to make peach cobbler. Recipes or recipe websites would be wonderful! Thanks.
It can be used in any recipe calling for all-purpose flour, just omit the salt, baking soda and baking powder called for in the recipe.
Mayo Shortcake
Prep: 10 min.
Bake: 20 min.
Ingredients
2 cups self-rising flour*
2 tablespoons sugar
1 cup milk
1 teaspoon vanilla
1/3 cup mayonnaise
Directions
Grease an 8x1-1/2-inch round baking pan; set aside. In a medium bowl, stir together the flour and sugar. Make a well in the center. Add the milk, vanilla, and mayonnaise. Stir just until combined (batter will be stiff). Spread mixture evenly into prepared baking pan. Bake in a 400 degree F oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Remove from pan; cool slightly. If desired, using a long serrated knife, split shortcake in half horizontally. Serve warm. Top with your favorite sweetened fresh fruit and sweetened whipped cream or whipped dessert topping. If desired, sprinkle with sifted powdered sugar. Makes 8 servings.
*Test Kitchen Tip: If you can?t find self-rising flour at your supermarket, substitute 2 cups all-purpose flour plus 2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoon baking soda
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Heavenly Muffins
Prep: 10 min.
Bake: 15 min.
Ingredients
1 cup all-purpose flour*
1 teaspoon baking powder*
1/4 teaspoon baking soda*
1 8-ounce package cream cheese, softened
1/2 cup unsalted butter, softened
Directions
1. In a small bowl combine flour, baking powder, and soda; set aside.
2. In a medium mixing bowl, beat cream cheese and butter with electric mixer on medium speed for 2 minutes or until creamy. Gradually add flour mixture, beating on low speed, just until combined. Spoon dough into ungreased miniature muffin pans (1-3/4 inch), filling each three-fourths full. Bake in 400 degree F oven about 15 minutes or until golden. Remove from cups. Serve warm. Makes 24 muffins.
*Note: You can substitute 1 cup self-rising flour for the flour, baking powder, and baking soda
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Jam Cake
Prep: 25 min.
Bake: 40 min.
Ingredients
2 cups self-rising flour*
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 cup seedless blackberry jam
1 cup unsweetened applesauce
1/2 cup buttermilk
1 cup raisins
1 cup pitted dates, chopped
1 cup nuts, chopped
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk
2-1/2 cups sifted powdered sugar
Directions
1. Grease a 13x9x2-inch baking pan; set aside. Stir together the flour, cinnamon, allspice, nutmeg, and cloves; set aside.
2. In a large mixing bowl, beat the softened butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until well combined. Add eggs one at a time, beating well after each. Beat in jam and applesauce until combined. Add the dry mixture and buttermilk alternately to beaten mixture, beating on low speed until combined. Stir in raisins, dates, and nuts. Pour batter into prepared pan.
3. Bake in a 350 degree F oven for 40 to 45 minutes or until a wooden toothpick comes out clean. Place cake in pan on a wire rack and cool thoroughly.
4. In a medium skillet melt the 1/2 cup butter over medium heat. Stir in brown sugar. Bring to a boil, then reduce heat and simmer, uncovered, for 2 minutes, stirring often. Carefully add the 1/4 cup milk. Cook and stir for 1 minute more. Remove from heat; cool for 5 minutes. In a large bowl, combine powdered sugar and the slightly cooled brown sugar mixture; beat with an electric mixer on low speed until smooth. Frost cooled cake immediately. Makes 12 servings.
*Note: If desired, for the self-rising flour substitute 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoon baking soda.
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Easy Peanut Butter Bars
32 bars
Prep: 10 minutes
Bake: 20 minutes
Ingredients
Nonstick cooking spray or shortening
1 cup packed brown sugar
1/2 cup peanut butter
1/4 cup cooking oil
2 eggs
1/4 cup milk
1-1/2 cups self-rising flour*
3/4 cup peanut butter-flavored pieces
1/2 cup coarsely chopped peanuts
Directions
1. Preheat the oven to 350 degree F. Lightly coat 13x9x2-inch baking pan with cooking spray or grease with some shortening. Set aside. In a large mixing bowl beat together the brown sugar, peanut butter, cooking oil, and eggs until well blended.
2. Beat in milk, then beat in flour until well combined. Spread into a prepared pan.
3. Sprinkle peanut-butter-flavored pieces and peanuts atop. Bake in 350 degree F oven 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack. Cut into bars. Makes 32 bars.
*Note: We used self-rising flour because it saves measuring additional ingredients. If you don't keep it on hand, substitute a mixture of 1-1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
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SELF-RISING WASHINGTON FLOUR DOUGHNUTS
2 tbsp. butter
2 eggs
1/2 tsp. nutmeg
1 cup sugar
1 cup milk
4 1/2 cups self-rising flour
Cream the butter which should be soft but not melted; add sugar and blend well; add well-beaten eggs. Add nutmeg to the flour and add to the first mixture alternately with the milk. Turn the dough out to a floured board, cut and cook in deep fat hot enough to make a doughnut rise to the surface quickly and brown each side for about 1 minute.
If you want to add a few more calories, put sugar and nutmeg or cinnamon in a bag and some doughnuts and shake or smear some good chocolate on top.
a couple of sites you can go to:
foodnetwork.com
cooking.com
tasteofhome.com
pillsbury.com
hope these help
SELF-RISING FLOUR DOUGHNUTS
2 tbsp. butter
2 eggs
1/2 tsp. nutmeg
1 c. sugar
1 c. milk
4 1/2 c. self-rising flour
Cream the butter which should be soft but not melted; add sugar and blend well; add well-beaten eggs. Add nutmeg to the flour and add to the first mixture alternately with the milk. Turn the dough out to a floured board, cut and cook in deep fat hot enough to make a doughnut rise to the surface quickly and brown each side for about 1 minute.
If you want to add a few more calories, put sugar and nutmeg or cinnamon in a bag and some doughnuts and shake or smear some good chocolate on top.
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SWEET BREAD
1/2 c. butter
1 c. sugar
1 1/2 c. self-rising flour
1/2 c. sweet milk
1 tsp. vanilla
3 eggs
Combine butter, sugar and vanilla; beat together. Add 1 egg at a time and beat well. This is an important step. Gradually add flour and milk a little at a time alternating between the 2 ingredients as you are beating. Bake at 350 degrees until golden brown. Approximately 25 minutes.
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TEA CAKES
2 eggs
1 c. sugar
3/4 c. cooking oil
1 tsp. vanilla
2 c. self-rising flour
Put all ingredients in mixing bowl; mix well and drop by teaspoonfuls on cookie sheet (greased). Bake at 425 degrees about 10 to 12 minutes. Tea cakes will harden as they cool.
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M & M COOKIES
1 c. shortening
1 c. brown sugar
1/2 c. sugar
2 eggs
2 tsp. vanilla
2 1/2 c. self-rising flour
1 1/2 c. M & M's candy (3/4 lb.)
Heat oven to 375 degrees. Cream shortening, sugars, eggs and vanilla. Sift flour and add to creamed mixture. Mix well. Stir in 1/2 cup M & M's. Decorate the top of cookies with remaining M & M's. Bake for 10-12 minutes.
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BEER BATTER BREAD
3 c. self-rising flour
3 tbsp. sugar
1 (12 oz.) can beer
1/4 c. melted butter
Combine flour, sugar, beer. Spread batter in 9x5 inch bread pan which you sprayed with Pam. Bake at 350 degrees for 40-45 minutes. Remove from oven. Pour melted butter over top of hot bread. Bake 10 minutes more. Yield: 1 loaf.
You can make biscuits or shortcake with self-rising flour and cream. For biscuits, just add the cream; for sweet shortcake, add a bit of sugar, too. I don't have the measurements, but if you've ever made biscuits, you know what the consistency of the dough should be. This is the easiest biscuit recipe I've ever found, and they are delicious, especially as shortcake ... strawberry shortcake is what I usually make, but if you have peaches left, that would be good, too!