Recipes and Tips Week, as Promised – Here are some of my favorite secrets. Enjoy!

All the whole wheat goodness

Homemade Self-rising Whole Wheat Flour
10 cups whole wheat flour
5 teaspoons salt
5 Tablespoons double-acting baking powder

Sift together three times. Store very tightly covered. Substitute for self-rising flour.

This really works and adds fiber to your diet. Great for pancakes, biscuits, anything you usually make with self-rising flour. So handy!

Sometimes, you may notice a slight difference in consistency. This comes from the fiber in the whole wheat. You may use a bit more if you feel your batter or dough is too soft or runny. Or add regular whole wheat flour to make consistency you expected. You can do this. It’s how new recipes come about.

Emergency Homemade “Cake Flour”
Place 2 tablespoons cornstarch into one-cup measure. Lightly add enough flour to fill cup. Sift together, well. Substitute for 1 cup cake flour. To make in advance for general use:

1 cup cornstarch
7 cups flour

Sift together three times. Store tightly covered. Makes eight cups “cake flour”.

Emergency Frosting without Powdered Sugar
5 Tablespoons flour
1 cup milk
1 cup (2 sticks) soft butter
1 teaspoon salt
1 cup sugar
2 teaspoons vanilla

Whisk together flour and milk. Slowly cook, stirring constantly, until it boils and is very thick. Refrigerate until completely cooled.

Whip rest of ingredients in large mixer bowl until fluffy. Gradually add flour mixture and beat until fluffy, the longer, the better. May add 2 T. cocoa with 1 t. milk to first flour mixture, if desired. Enough for two-layer cake. Store refrigerated.

Tomorrow will be savings tips. See ya!

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