Orange Glazed Blueberry Loaf Cake - Gluten Free

!±8± Orange Glazed Blueberry Loaf Cake - Gluten Free

Visit my EZ Gluten Free blog at ezgf.blogspot.com for more gluten free videos. For more free healthy recipes, cooking tips and tutorials go to www.FaveDiets.com Ingredients 2 cups Gluten Free Bisquick 1 cup Sugar 1 tsp cinnamon 1 tsp vanilla 1 cup of apple sauce 2 eggs ½ cup butter melted 1 cup blueberries 1 cup confectioners' sugar 1 orange

Orange Glazed Blueberry Loaf Cake - Gluten Free

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Top 3 Red Lobster Recipes

!±8± Top 3 Red Lobster Recipes

Red Lobster Cheese Biscuits
2 cups Bisquick
2/3 cup milk
1/4 teaspoon garlic powder
1/2 cup shredded sharp cheddar cheese
1/4 cup butter
1/2 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon kosher salt
1/2 teaspoon parsley flakes

Heat oven to 450.
Mix Bisquick, garlic powder, milk and cheese until well blended.
Drop dough by spoonfuls onto ungreased cookie sheet.
Bake 8-10 minutes.
Combine butter, garlic powder, old bay, parsley and salt.
Melt in microwave for 20 seconds.

Red Lobster Shrimp Alfredo
Ingredients:
1/3 cup olive oil
3 cloves garlic, minced
1 pound shrimp, peeled, deveined and remove tails
2/3 cup clam juice or chicken broth
1/3 cup dry white wine
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 tablespoons each lemon juice and chopped parsley
1/4 teaspoon each dried basil leaves and dried oregano leaves, crushed
1 package linguine pasta (8 ounce size) cooked and drained

Directions:

Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp in same skillet and cook over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam juice (I use the chicken broth when I'm out of clam juice); bring to a boil. Add wine; cook over medium-high heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Add cheese; stir until smooth. Cook until thickened. Add shrimp to sauce. Heat through. Add remaining except linguine. Pour over linguine in large bowl; toss gently to coat. Serve with additional grated Parmesan cheese, if desired.

Red Lobster Shrimp Scampi
1 cup white wine
1/2 cup unsalted butter, do not use margarine
3 teaspoons minced garlic
1 lb shrimp, peeled and deveined

Bake at 350-degree oven for about 6 to 7 minutes.
Be careful not to overcook the Shrimp.
The shrimp is done when it has turned pink.

Top 3 Red Lobster Recipes

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The Elvis Coffee Cake Recipe

!±8± The Elvis Coffee Cake Recipe

This is truly a coffee cake recipe fit for the king of rock and roll himself. In this food video, Anne from ezgf.blogspot.com shows you how to make a coffee cake recipe with peanut butter, bananas and bacon. Anne says, "A little bacon goes a long way in this reinvented Elvis fave that gets its name from the peanut butter, bacon and banana sandwiches that The King reportedly loved so much." Go to www.favediets.com for the full instructions list and step-by-step instructions for this Bisquick baking recipe.

The Elvis Coffee Cake Recipe

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Gluten Free Oven Fried Chicken Parmesan & Penne with Green Beans

!±8± Gluten Free Oven Fried Chicken Parmesan & Penne with Green Beans

Oven Fried Chicken Parmesan gets lightened up by skipping the frying pan and heading straight towards the oven. Many dieters run from this Italian classic to avoid the fat and calories. But, in this version, I've used an oven frying method and low fat mozzarella so we can have our Chicken Parm and eat it too. I'll also show you an easy side dish that has veggies mixed in with the pasta to round out this meal as a healthy option for dinner. Visit my EZ Gluten Free blog at ezgf.blogspot.com to see this recipe in print or for more gluten free recipes. Ingredients list • 4 chicken cutlets • 1 cup Bisquick • Italian seasoning, garlic powder, salt and pepper, to taste • 2 eggs • ¼ cup milk • 3 tablespoons grated parmesan • 2 oz grated mozzarella • 2 cups your favorite marinara sauce • 8 oz pasta • 1 cup grape tomatoes halved • 2 cup frozen green beans, rinsed • 2 cloves of garlic, sliced • 2 tbsp olive oil For more free healthy recipes, cooking tips and tutorials go to www.favediets.com

Gluten Free Oven Fried Chicken Parmesan & Penne with Green Beans

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Apple Walnut Upside Down Cake - Gluten Free

!±8± Apple Walnut Upside Down Cake - Gluten Free

Visit my EZ Gluten Free blog at ezgf.blogspot.com to see this recipe in print or for more gluten free recipes. For more free healthy recipes, cooking tips and tutorials go to www.FaveDiets.com Ingredients for the Apple topping 4 tablespoons of butter softened ½ cup brown sugar (firmly packed) 1 teaspoon cinnamon ½ teaspoon nutmeg 1/8 teaspoon salt 2 apples (cut into wedges, 12 slices per apple) ½ cup walnuts (chopped) Ingredients for the Cake Batter: 4 tablespoons of butter (melted) 1/3 cup milk 4oz applesauce 2 eggs ½ cup brown sugar (firmly packed) 1 teaspoon cinnamon 1 1/2 cups Gluten Free Bisquick

Apple Walnut Upside Down Cake - Gluten Free

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Do Pancake Mixes Taste Just As Good?

!±8± Do Pancake Mixes Taste Just As Good?

Who doesn't like pancakes? There probably a few twisted people who don't love warm fluffy pancakes dripping with sweet maple syrup. Dress them up a little bit with fruit and whip cream and they taste even better. Do you make pancakes at home, just get them at restaurants, or hope that your friend or family member makes them for you when you go over their house?

If you aren't much of a cook but want to have fresh pancakes, you may be thinking about trying pancake mix. You can use Bisquick as pancake mix or another generic mix made especially for pancakes. There are also fancy mixes you can buy online or at country stores. Some of these even include other things added into them such as dried fruit, nuts, cinnamon, or other flavorings. Are these just as good as homemade pancakes?

If you aren't much of a cook, these types of pancake mixes are probably better. If you can't make pancakes, using a mix that you only have to add water to could mean a significantly better pancake. If it's the cooking part that troubles you, you are on your own. Regular pancakes and pancakes made from a mix are equally burnable.

If you do make pancakes and make them well, you might sometimes be tempted to use a mix because it's easier and faster. Honestly, I have tried mixes and I like them just as much. The only difference with a mix is that you don't have to add eggs and oil or mix together the dry ingredients. You can pretty much expect the same or at least similar results with a mix. As long as you don't over-mix the batter, it will look the same just before you make the pancakes. In fact, it's probably the cooking of the pancakes that could do the most damage to your pancakes, and as I said, you could over-cook or under-cook pancakes made with a mix and pancakes made from a scratch alike.

If you like fancy pancakes such as blueberry or banana pancakes, using a pre-made mix might be better for you. You don't have to worry about adding all the extra ingredients because they are already there for you. Just add the wet ingredients and enjoy. If there's ever a time to worry about inferior pancakes it's when you buy pre-made frozen pancakes that you stick in the toaster. But I must admit, those are so easy, I would gladly forgo the slightly less fresh taste for such ease!

Do Pancake Mixes Taste Just As Good?

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Baking With Love - Classic Cookies

!±8± Baking With Love - Classic Cookies

I firmly believe that baking is an expression of love. Of giving love in the purest sense. Giving of your time, talents and energies to create joy and happiness for others. Giving of a piece of yourself. Give some love this week. Bake one of these tasty cookie recipes. Then sit down with a glass of milk with someone you love. Share that baked treat and a piece of yourself. You might just be surprised by how far a plate full of cookies and an honest conversation can take you.

Gum Drop Oatmeal Cookies

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup shortening

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 teaspoon vanilla extract

2 teaspoons milk

1 1/2 cups oatmeal

3/4 cup gum drops, cut up

In a small bowl, combine the flour, baking soda and salt. Mix well and set aside. In a large bowl, cream together the shortening, brown sugar and white sugar. Add in the egg, vanilla extract and milk and mix well. Then add the dry ingredient mixture to this mixture. Add in the oatmeal and gum drops. Drop by teaspoons onto a baking sheet. Bake in a 350 degree oven for 12 to 15 minutes.

M&M Cookies

1/2 cup shortening

1/2 cup brown sugar

1/4 cup white sugar

1/2 teaspoon vanilla extract

1/4 teaspoon water

1 egg

1 cup plus 2 tablespoons flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup M&M candies

In a small bowl, sift together the flour, baking soda and salt. Set this mixture aside. In a large bowl, cream together the shortening, brown sugar and white sugar. Mix in the vanilla extract, egg and water. Add the dry ingredient mixture to the wet ingredient mixture. Add in the M&M's. Drop by teaspoons onto a baking sheet. Bake in a 375 degree oven for 10 to 12 minutes.

Peanut Butter Cookies

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup butter, softened

1 egg

1 cup peanut butter

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cup bread flour

1/2 teaspoon vanilla extract

Cream together the butter, white sugar and brown sugar. Add in the egg, peanut butter, salt and baking soda and mix well. Sift in the flour. Add the vanilla extract. Roll the dough into balls. Put on a baking sheet and flatten with a fork. Bake in a 350 degree oven for about 15 minutes.

Baking With Love - Classic Cookies

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Red Lobster Cheddar Biscuit Recipe - Always Delicious

!±8± Red Lobster Cheddar Biscuit Recipe - Always Delicious

It might sound a bit silly, but one of my favorite things about going to Red Lobster is the Garlic Cheese Biscuits! They come on the side of your meals, and man they are tasty! So I searched for quite a while for the correct recipe to make them. I say correct because I came across a few that claimed to be the same, but didn't taste right in the end. I now make this recipe for most family get togethers and even work events, and they are always a HUGE success! I've found myself having to quadruple the recipes to meet "demands".

Red Lobster Cheddar Biscuit Recipe

2 cups of buttermilk biscuit mix (like Bisquick or Jiffy mix or made from scratch),
1/2 a teaspoon of garlic powder
1 to 1 1/2 cups of shredded cheddar cheese.
2/3 cups of milk
2 Tablespoons of butter
teaspoons of oregano
1 teaspoon of garlic salt

Preheat the oven to 400 degrees. spray a cooking sheet with nonstick spray.

Combine in a bowl: the 2 cups of buttermilk biscuit mix, 1/2 a teaspoon of garlic powder, and 1 to 1 1/2 cups of shredded cheddar cheese and mix together.

Add 2/3 cups of milk and stir in. If the mixture seems a bit too dry, you can add a bit more, but only enough to make it slightly sticky! If they are too wet, they will flatten and burn.

Create teaspoon sized lumps of the mixture and put them on the cooking sheet. Pop them in the oven on a timer of 10 minutes. While they bake, melt the 2 Tablespoons of butter, teaspoons of oregano, 1 teaspoon of garlic salt in a separate bowl.

When the ten minutes is up, remove the biscuits and cover the tops with the butter mix.

Put them back in the oven for another 5-6 minutes, or until lightly brown.

If you like, you can brush them with the garlic-herb butter again and let it soak in before you serve them.

Enjoy!

I hope they as big a hit for you as they have been for me. Happy cooking!

Red Lobster Cheddar Biscuit Recipe - Always Delicious

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Breakfast - It Does a Body Good

!±8± Breakfast - It Does a Body Good

Make time for breakfast. You've heard this one for a long time and it's true-breakfast is very important to a healthy diet. It breaks the fast you've had overnight and gets your metabolism "fired up." You actually burn more calories when you eat breakfast; it's like adding wood to a fire. When your body goes all night and then all morning without food, it assumes that you must be facing a famine and potential starvation, so it slows your metabolism down (the rate at which you burn calories) in order to help you survive as long as possible. Also, studies have shown that providing your brain with fuel from breakfast allows you to think and perform better at school or work. As far as your weight is concerned, a healthy breakfast (and lunch) helps prevent overeating later in the day. You don't save calories by skipping breakfast because your body (and mind) will attempt to make up for it later in the day. One of the most common problems I have encountered with patients seeking weight loss is that they skip breakfast and/or lunch, eat a very large dinner and then snack all evening until bedtime, as their body attempts to make up for the lost calories during the day.

If you don't feel that you have time to eat breakfast at home before work, then try to put a quick breakfast together before you go to bed. Breakfast doesn't need to be a four course meal. You could put some light cream cheese between two bagel halves and put it in a baggie, grab some orange juice or skim milk and eat on the go. Or, grab a container of yogurt and put some granola or Fiber One® on top as you head out the door. You also don't have to eat traditional breakfast food. Try a ham and cheese sandwich on whole wheat bread with a banana and some milk or orange juice. Another quick and easy breakfast is Jimmy Dean's D-Lights® breakfast sandwiches found in the frozen foods section of the grocery store.

Other healthy breakfast options include ready-to-eat cereals with at least five grams of fiber per serving (e.g., Shredded Wheat, Mini-Wheats®, Raisin Bran, bran flakes, Fiber One®, All-Bran®, and Kashi®), oatmeal, whole grain bagels, English muffins, toast (with at least two grams of fiber per serving) with low-sugar jelly or light cream cheese, whole grain waffles or pancakes, fresh fruit, and skim milk.

A high-fiber breakfast helps you stay full until lunch without cravings for snacks. I've had the most success with cereals that have at least five grams of fiber per serving. If you don't like any of the high-fiber cereals, then try mixing one of them with your favorite. This way, you'll get to taste your favorite cereal and get extra fiber at the same time. For example, mix about 1/2 cup of Fiber One® with Honey Clusters with about 2/3 cup of Cinnamon Toast Crunch®. Learning to eat healthier and lose weight so that you can maintain it in the long-run is all about moderation and compromise.

Speaking of compromise, one of my favorite breakfast treats is biscuits and gravy and every now and then I give into a craving. In order to save calories, I get the gravy on the side and spoon just enough over the biscuit to taste it on every bite without drenching it. Better yet, I make my own at home. Here's a lower-fat recipe for you to try at home.

"You'll Never Know It's Reduced-Fat, Biscuits and Gravy"

Take 1/3 of a roll of Jimmy Dean® 50% less fat sausage and brown it in a skillet (or brown the entire roll and put 2/3 of it in the freezer to use on a homemade pizza). There's hardly any grease to make the gravy, so you'll need to add 2-3 tablespoons of oil (preferably canola or olive). Next, sprinkle 3 tablespoons of flour over the sausage/oil mixture and whisk until absorbed. Add approximately 3 cups of skim milk and whisk until smooth. Season with a small pinch of nutmeg, and salt and pepper to taste. Simmer until thickened. Serve over biscuits made from Reduced-Fat Bisquick® alongside some fresh fruit. Yum! You can even serve this to your overnight guests and they'll never know it's lower in fat.

Breakfast - It Does a Body Good

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Differences in Flour Explained - Sift Out Your Flour Issues

!±8± Differences in Flour Explained - Sift Out Your Flour Issues

I have been having an email conversation with another foodie who taught me a thing of too about meringue and was I ever thankful in learning her techniques in not have weeping meringue! But alas, we can all learn from one another, and soon she was asking me questions about flour and which flours are perfect for certain types of baking and cooking needs.

What is it about flour and how does it handle and stand up to our various baking and cooking needs? This simple question I wished to resolve and find out - and what I learned was more than I could almost handle since there seem to be several different points of views as to which flour is best to use for certain baking and cooking situations.

And as a result, a new article idea was born and hence the following is a result of today's research. I sifted through a variety of blogs and websites to come up with the information provided below. I list the resources at the bottom of the article for those who are so ever curious including one for the photo to the above.

Now some of you may think all flours are equal - well that is simply not true. Not all flours behave equally when used in baking due to their varying levels of hard and soft wheat flour, level of proteins including nutrients. The flour your mother and grandmother used can be very different to the flours now available on the market today and certainly can behave differently when used in baking and cooking. Furthermore, what we may be able to buy in the grocery store is not what your commercial baker gets and in fact all purpose flour purchased in the Northeast may be and will be very different than flour purchased in the South or out West by California (who knew!?!) This was something I had no idea about - so how the heck does one use the same cookbook (such as The Joy of Cooking) in all areas of our blessed country? I am not even going to approach that subject. But I digress.

For many occasional bakers, all purpose flour will stand up (and rise to the occassion) as needed and is perfect for almost every baking and cooking need. For others who are particular in their baking perfections and confections - different flours are preferred for their specific gluten contents and yeast raising abilities - I will try and share what I have learned about all types of flours. I also included on the bottom of this article a substitutions list that can come handy if you are in a jam for some of you bakers out there. Do note that not all substitutions will work for every recipe - as their are some limitations to the chemistry compounds.

I divided up the information into two categories, one in which the different flours are described, and the second, which type of flour is best to be used in your different cooking and baking situations.

For the Divaliscious record, I prefer to use unbleached un-sifted all purpose flour such as Heckers or King Arthur's for almost every baking and cooking recipe except for when the recipe calls for cake flour (I live in the NE). I also use the same flour for my gravies and sauces -I am personally not a big fan of Wondra -though I know it helps a lot of people in avoiding lumps in their gravies and sauces (but that can be avoided by not adding the liquid too fast and not walking away from your beginning gravy stages and using a whisk to stir).

And of course I will sneak in some Bisquick (a self-rising flour product) in making my oven-fried chicken, dumplings or a quick pancake or coffeecake when I am in a jam as it is a tried and true product - but would never use Bisquick as an all purpose flour if I was making cakes, breads or cookies from scratch.

Descriptions on the different type of flours:

All Purpose Flour - is made from a blend of high and low gluten wheats, and has a bit less protein than bread flour. All purpose flour sold in the North, usually has a blend of both soft and hard wheat flours whereas in the South, it is a blend of soft wheat flours. All purpose flour can generally be used in all recipes. But for the truly picky - see belows list for the preferred flour type for what you are baking and cooking.

Bread Flour - has a higher hard wheat content than say all purpose flour, and is used a lot by commercial bakers. There is also a higher gluten content (more protein) in bread flour with a small amount of malted barley flour and vitamin c or potassium bromate added to it in which the bromate helps increase the elasticity of the gluten, creating a dough with which can easily be worked.

Cake Flour - has a low and delicate gluten content and is finely milled with a super smooth texture allowing cakes to be light and airy - think of jelly rolls, sponge cakes and angel food cakes.

Pastry Flour - is finer in texture than all purpose flour but it is not as fine as cake flour. This flour is usually distributed to commercial bakers and contains a lower gluten content and is made mostly of soft wheat attributes.

Self-rising Flour - is an all purpose flour to which additional ingredients have been added such as baking powder and salt. And it should be used as according to its package directions since there are differences per each self-rising flour product out there - there are several available on the market (Bisquick comes to mind once again, and it was the one 'allowed' cheating self-rising flour we used in our household when I grew up - and still allow in my cupboard for those dumpling moments that come to pass every once in awhile when I make a stew) - You can also make your own if you wish, just keep it in a sealed container due to the baking powder which you want to keep fresh to retain it's leavening properties. (1 cup self-rising flour is equal to 1 cup cake flour with 1-1/2 teaspoons baking powder and a pinch of salt added to it.)

Whole Grain Wheat Flour - wheat flours can vary in their amounts of white flours added, but most are tried and true and can now be used successfully in bread recipes without adding any additional 'white' flour.

Durham/Semolina Flour - is used primarily for breads and pasta doughs due to its high gluten and protein amounts.

Rye Flour - rye flour usually needs to have wheat flour added to give it some lightness due to its lacking the necessary proteins to form gluten which is essential in making breads.

Soybean Flour - Neither gliadin or glutenin, the necessary proteins when moistened to create gluten can be found in soybean flour, hence a strong wheat flour needs to be added to soy bean flour for good results in making breads with soybean flour. Although, with quick-breads and cakes, soybean flour may be substituted up to half of the amount of all purpose flour with good results.

Buckwheat Flour - has very strong characteristics, a nutty flavor and is very 'heavy' and must always be combined with wheat or white flours to create good results in breads.

Enriched Flour - since after WWII, the demand for an enriched flour product was at a all time high (and the FDA demanded it during the war), and since due to the milling process, many of the nutrients were lost and had to be replaced - so enriched is simply what it implies; enriched flour has added nutrients such as iron, niacin, thiamine, folic acid added to the mix.

Other types of flours can also include rice, peanut, potato and of course in the world we live in, a variety of other different types of flours can be bought over the internet from other countries and in local health stores and specialty stores.

Did you know that there are pizza restaurants out in California that have both water and flour 'imported' from NY so they can create the NY Pizza? That's is how different flours and (water) can change a recipe and its' basic tastes.

I would highly recommend, trying out some of the other types of flours when you make bread the next time - experiment with different combinations and you will soon be creating your own interesting hearty breads.

When in doubt, look at your package of flour to see what combinations of additional flours and/or ingredients have been added - you may find that the whole wheat flour is actually not completely whole wheat but in fact has white flour already added. This is particularly true when you wish to avoid certain 'flours' or are trying a new bread recipe that calls for different types of flour such as rye.

Unbleached Versus Bleached Flour - Bleached flours will have a slight lower protein content than unbleached. Unbleached flours will be so ever 'not as white' as bleached flours in their color. And due to the less protein amount, bleached flours when making breads specifically may not rise as much and bake out flatter (I know this since I have experienced this).

Sifted Versus Unsifted Flours - This may seem self explanatory - but there is a huge difference in weight when comparing one cup of unsifted flour to a sifted flour. I have personally experienced a half a cup more of flour once it has been sifted! Imagine adding unintentionally an extra half cup of flour to your recipe and what that could do to ruin a perfectly good recipe. Since I mainly refer to cookbooks that are 50 years old, I like to use the unsifted flour and sift accordingly to the recipe directions. Remember, cooking and baking is chemistry - and the correct amounts make for perfect results every time.

In most cases, my recipes will call for me to measure, sift, measure again, then add the salt, baking powder, etc. then sift once more. Yes, I will sift my flours twice. But, my cakes are extra light as are the cookies crisp and chewy as a result with having extra happy eaters.

If I happen to be using a pre-sifted flour (it has been known to happen) I will still carefully measure the flour, add the salt and other dry ingredients, then sift them all together, since flour whether sifted or not easily settles (like your bag of potato chips and cereals) during its many travels in shipping to your local grocery store.

Sifting the flour will aerate the flour, remove any lumps and will create a lighter texture to your fine baking goods. I do not sift my bread flour since I mainly use a bread machine to make my dough, but will sift my flour for when I make quick breads such as banana loafs, etc. which I do not make in my bread machine. And for the most part, I use my bread machine to simply make the dough, then I take the dough out of the machine so that I can create a more homemade and rustic-looking bread.

I use a fine mesh strainer to sift my flour - long gone are my flour sifters (which you may recall seen used by your mother and grandmother respectively) since they are hard on the wrists (from all the squeezing or cranking mechanisms) and they rust easily while taking up too much room in the kitchen where space is always at a premium especially for when they are used for one thing only. Why bother with sifters from year's past?

The fine mesh strainer can be used for so many multi-purposes in the kitchen, can be easily hand washed along with going into the dishwasher to be cleaned that this tool is a must have in your kitchen - and can easily be purchased for about .00. Effective, easy to clean multi-purpose gadgets are what I like in my kitchen - as I am sure you would want that too!

How To Correctly Measure Flour:

Using a smaller scoop, scoop up flour and place flour gently into your one cup measuring cup or other needed measuring cup. With the FLAT side of a dinner knife, scrape gently off the excess of flour back into your canister or bag of flour to create a leveled measured cup of flour. Do not pack your flour down like it is brown sugar for Pete's sake into your measuring cup. Doing so will result in heavy and dense baked goods. Yuck.

Pour your measured flour into your fine mesh strainer which is placed above a bowl, then measure any more additional flour amounts that you need. By tapping the strainer back and forth, you will quickly sift your flour. Just remember to measure the flour again now that it has been sifted once before putting your flour into your mixing bowls to get an accurate flour measurement.

When my baking recipe calls for sifting (since most of them do) I will measure and then sift for the first time. Then will have to measure again carefully since with one sifting a lot of extra flour can be created - try it and see for yourself (and as mentioned previously, I have experienced over an extra 1/2 cup of flour from the first sifting!) You will be amazed at the amount of extra flour which can come about from one sifting - and you will now understand why your cakes are not like your grandmothers'! This will be a thing of the past by following the simple tips as described above.

What kind of flour to use when baking and cooking:

All Purpose Flour - can be used for most recipes and for general cooking and baking purposes

Unbleached Unsifted flour - preferred by most fine bakers and cooks - great for cookies, pie crusts, cream pies fillings, gravies

Cake flour - for your angel food cake recipes and cake batters and recipes requiring a light batter (not brownies for example).

Wheat flour - great for your bread recipes since it has a higher protein and gluten amount than say your all purpose flour.

Self-rising flour - preferred by Southern cooks for perfect biscuits every time - one mentioned often enough is named Lily - It is not readily available here in the NE.

Substitutions:

1 cup of all purpose flour = 1 cup + 2 tbsp sifted cake flour 1 cup sifted all-purpose flour = 1 cup minus 2 tbsp unsifted flour 1 cup sifted all-purpose flour = 1 1/2 cups breadcrumbs
Hope this information is useful to those who need to know a little more about flour. Feel free to leave your comments, ask questions and share your ideas. I look forward to hearing from you! -Divaliscious.

Differences in Flour Explained - Sift Out Your Flour Issues

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