RECIPES

• BUTTERMILK BISCUITS

  2 cups sifted Washington Self-Rising Flour
  4 tablespoons shortening (if liquid shortening is preferred, use ½ cup milk combined with 5 tablespoons oil)
  1/2 to 2/3 cup sweet milk (or buttermilk)

  Preheat oven to 450 degrees F. Cut shortening into flour until consistency of coarse meal. Add milk to make a soft dough, stirring with a fork until dough draws away from the sides of the bowl. Turn dough onto a lightly floured board or on wax paper and knead gently 8 to 10 strokes. Roll dough to one-half thickness desired in baked biscuits. Cut with 2” biscuit cutter. Bake 10 to 12 minutes. Makes 16 biscuits.

• CHOCOLATE CHIP COOKIES

  ½ cup shortening
  1/3 cup granulated sugar
  1/3 cup light brown sugar
  1 egg
  ½ teaspoon vanilla
  1 ¼ cups sifted Washington Self-Rising Flour
  1-6 oz. package (1 cup) chocolate chips

  Preheat oven to 375 degrees F. Cream shortening and sugars, add egg and vanilla. Beat until well blended. Add to sifted flour, blend well. Add chocolate chips and drop by teaspoonful onto greased baking sheets. Bake for 10-12 minutes. Remove cookies from baking sheets to cooling rack. Makes about 4 dozen cookies.

• TRADITIONAL PANCAKES

  2 eggs, beaten
  1 tablespoon sugar
  1 cup milk
  ¼ cup liquid shortening
  2 cups sifted Washington Self-Rising Flour

  In a bowl, combine eggs, sugar, milk and shortening. Add flour and stir to moisten. The batter should be lumpy. Bake on a preheated griddle until bubbles form; turn and bake on other side until golden.

  Pancake Variations:
  Buttermilk pancakes — Substitute buttermilk for milk, add ¼ teaspoon baking soda.
  Oatmeal Pancakes — Add ½ cup quick rolled oats; add an extra ¼ cup milk (especially good with buttermilk).
  Nut Pancakes — Add ¼ cup chopped nuts to batter.
  Cheese Pancakes — Add ½ cup grated sharp cheese to flour.

• WASHINGTON PANCAKE

  1 cup Washington Self-Rising Flour
  ½ cup Indian Head Yellow Corn Meal
  ½ teaspoon salt
  2 teaspoons sugar
  2 teaspoons baking powder
  1 egg
  1 tablespoon oil
  1¼ cups milk

  Blend dry products together in a mixing bowl using a wire whip. Add eggs, milk and oil and mix using wire whip until batter is uniform. Pour onto 400 degree griddle and cook about 1 minute on each side, turning when bubbles form on top. Makes 10-12 delicious pancakes.

  Note: Different brands of baking powder may give different batter thicknesses, if needed add more or less milk to get the desired pancake thickness.

  Variation:
  For a buttermilk pancake, substitute 1 ¼ cup + 2 tablespoons buttermilk for the milk. As above, use more or less buttermilk to get the desired pancake thickness.

• WASHINGTON WAFFLE

  1 cup Washington Self-Rising Flour
  ½ cup Indian Head Yellow Corn Meal
  ¼ teaspoon salt
  2 teaspoons sugar
  2 teaspoons baking powder
  2 eggs
  2 tablespoons oil
  1¼ cups milk

  Blend dry products together in a mixing bowl using a wire whip. Add eggs, milk and oil and mix using wire whip until batter is uniform. Bake in hot waffle iron until steaming stops or until brown and crisp. Serve with your favorite toppings.

  Note: Different brands of baking powder may give different batter thicknesses.

• WASHINGTON CORN BREAD

  1 ¼ cup Indian Head White Corn Meal
  ½ cup Washington Self-Rising Flour
  ½ teaspoon salt
  1 tablespoon sugar
  2 ½ teaspoons baking powder
  1 egg
  2 tablespoons oil
  1 ¼ cup milk

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