Pillsbury Self Rising Flour Food
STRAWBERRY SHORTCUT CAKE
At a flea market in Albany, Ga., I bought a collection of recipes a person that owned a restaurant had put together. Many of the recipes that were included were Pillsbury, Redbook, Better Homes and a few handwritten ones. Many of the clippings were from the 60's and 70's. This particular recipe is a Pillsbury recipe, though I could not find it listed on their web site. The recipe calls for using Pillsbury's All-Purpose Flour or Pillsbury's Self-Rising Flour. It also calls for using solid shortening, though I used margarine. It reminds me very much of a cake like cobbler. I hope you like it.
Provided by Toni in Colorado
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: If you use self-rising flour, omit the baking powder and salt. (I use self-rising flour all the time now so I don't have to add the other ingredients in all-purpose flour except when I make bread.) For high altitude adjustment, decrease baking powder to 2 1/2 teaspoons.
- Preheat oven to 350 degrees. Completely thaw strawberries. Generously grease bottom only of a 13 x 9 inch baking pan. (I used cooking spray.) Sprinkle marshmallows evenly over bottom of pan. Thoroughly combine thawed berries with dry gelatin. Set aside. (No need to sift flour; measure by lightly spooning into cup and leveling off.) In a large mixing bowl, combine remaining ingredients. Blend at low speed until moistened; beat 3 minutes at medium speed, scraping sides and bottom of bowl occasionally. (It's very important to beat for the 3 minutes.) Pour batter evenly over marshmallows. (I used a large spoon instead of pouring.) Spoon strawberry mixture evenly over batter. During baking, the strawberry mixture sinks to the bottom and the cake is on top. Bake at 350 degrees for 45-50 minutes until golden brown and toothpick inserted in center comes out clean. Serve warm or cool with ice cream or whipped cream.
Nutrition Facts : Calories 330.6, Fat 9.9, SaturatedFat 2.2, Cholesterol 55.7, Sodium 340.9, Carbohydrate 56, Fiber 1.1, Sugar 34.8, Protein 5.5
SELF-RISING BISCUITS
Three ingredients and 30 minutes are all you need to have piping hot homemade biscuits.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 14
Number Of Ingredients 3
Steps:
- Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. Place flour in large bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
- On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on cookie sheet.
- Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Biscuit, Sodium 230 mg, Sugar 0 g, TransFat 1/2 g
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