White Lily All-Purpose Flour, Bleached, Enriched

Product details

Delicious baking from scratch is at your fingertips with White Lily All Purpose Flour. A great addition to your baking ingredients, this non GMO all-purpose flour is made from 100% soft winter wheat for a light texture and delicious taste. White Lily Flour is ideal for making light-textured, flaky biscuits, pastries, pancakes, muffins and quick bread.

Additional info

White Lily Light & Fluffy Biscuits: 2 cups white lily enriched bleached all-purpose flour. 1 tablespoon baking powder. 1 teaspoon salt. 1/4 cup vegetable shortening. 3/4 cup buttermilk or 2/3 cup milk. 1/4 cup butter, melted (optional). Heat Oven to 475 degrees F. Combine: Flour, baking powder and salt in large bowl. Cut in shortening with pastry blender or two knives until crumbs are the size of peas. Blend in just enough buttermilk with fork until dough leaves sides of bowl. Turn: Dough onto lightly floured surface. Knead gently 5 to 6 times, just until smooth. Roll dough into a 7-inch circle that is 1/2-to 3/4-inch thick. Cut out 7 to 8 biscuits using a floured 2inch biscuit cutter. Place on baking sheet, about 1-inch apart. (For softer biscuits, arrange so that edge almost touch). Shape dough scraps into a ball. Pat out until 1/2-inch thick. Cut out additional biscuits. Bake: 8 to 10 minutes or until golden brown. Brush with butter, if desired. Makes 1 dozen. Fresh apple cake with butter pecan glaze: non-stick cooking spray 3 cups peeled, sliced and coarsely chopped baking apples 3/4 cup chopped pecans, 2 1/2 teaspoons ground cinnamon, 3 cups white lily enriched bleached all-purpose flour 1 tablespoon baking powder 3/4 teaspoon salt 2 cups sugar. 1 1/4 cups vegetable oil 3 large eggs, lightly beaten 2 teaspoons vanilla extract butter pecan glaze 1/4 cup butter 1/2 cup firmly packed brown sugar 3 tablespoons heavy cream 1/2 cup powdered sugar 1/2 teaspoon vanilla extract 1/4 cup pecan halves. Heat oven to 325 degrees e. Coat 10-inch fluted tube pan with non-stick cooking spray. Dust with flour. Combine apples, chopped pecans and cinnamon in medium bowl. Toss to coat. Set aside. Stir flour, baking powder and salt in medium bowl until blended. Beat sugar, oil, eggs and vanilla in large bowl with mixer on medium speed until blended. Gradually add flour mixture, beating until blended. Fold in apple mixture. Spread evenly in prepared pan. Bake 1 1/2 hours or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Remove from pan to serving plate. For glaze: bring butter, brown sugar and cream to a boil in small saucepan over medium heat. Cook 3 minutes, stirring frequently. Remove from heat. Whisk in powdered sugar until smooth. Stir in vanilla. Immediately drizzle over cooled cake. Garnish with pecan halves. Makes 1 10-inch tube pan.