Type what you have

Ingredients

• ✓ self-rising flour
• cooking spray
• sugar
• beer

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with cooking spray.
3. 3 Mix flour and sugar together in a large bowl.
4. 4 Pour beer into the flour and sugar mixture.
5. 5 Mix the batter, first with a wooden spoon and then with your hands, until well combined. Batter will be sticky.
6. 6 Pour the batter into the prepared pan.
7. 7 Bake in the preheated oven until golden brown on top, 50 to 60 minutes.

By Jodi Regan

Ingredients

• ✓ self-rising flour
• greek yogurt
• mustard
• swiss cheese
• ham
• egg
• water
• cooking spray

Instructions

1. 1 Combine flour and Greek yogurt in a large bowl. Dough will be crumble. Transfer to a lightly floured work surface and mix until it forms a ball. Knead until smooth, adding more flour as necessary to keep dough from sticking, about 3 minutes.
2. 2 Divide dough into 4 equal pieces, and roll out each piece into a 4x7-inch rectangle about 4 1/8-inch thick.
3. 3 Spread dough pieces with Dijon mustard and evenly top with Swiss cheese followed by ham slices, folded to fit. Pull up the long sides of the dough until they meet, and then pinch and seal. Tuck the ends under on the bottom, pinching and closing up dough pockets. Whisk together egg and water in a small bowl and brush egg wash onto the dough pockets.
4. 4 Preheat the air fryer to 360 degrees F (180 degrees C) for 3 minutes. Lightly coat the air basket with cooking spray or line with a parchment liner.
5. 5 Place dough pockets in the basket seam side down, being sure they're not touching.
6. 6 Cook until golden brown, 9 to 10 minutes. You may have to work in batches depending on the size and brand of your air fryer. Transfer hot pockets to a wire rack, cool for 3 to 5 minutes, and serve hot.

By lutzflcat

Ingredients

• ✓ self-rising flour
• butter
• white sugar
• milk
• heavy cream
• strawberry
• white sugar
• heavy cream
• sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Melt butter in small saucepan over medium heat. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.
3. 3 Whisk self-rising flour and 1/4 cup white sugar together in a bowl. Add milk, 1/4 cup cream, and toasted butter; mix just until combined.
4. 4 Turn dough out onto a floured surface; press or roll into a rectangle about 1-inch thick. Cut in half lengthwise, then cut each half into three portions. Place shortcake portions on the prepared baking sheet. Brush with cream; sprinkle with sugar.
5. 5 Bake in the preheated oven until golden brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.
6. 6 Sprinkle sliced strawberries with 1/4 cup sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
7. 7 Beat 3/4 cup cream, 1 tablespoon sugar, and few drops vanilla extract in a bowl with an electric mixer until soft peaks form.
8. 8 Split shortcakes in half; place bottom half in a bowl. Spoon strawberries and juice over shortcake half; top with shortcake top. Spoon more strawberries and juice over shortbread. Finish with a dollop of whipped cream.

By John Mitzewich

Ingredients

• ✓ self-rising flour
• ground pork
• shallot
• fish sauce
• oyster sauce
• soy sauce
• milk
• white sugar
• chinese sausage
• egg
• waxed paper

Instructions

1. 1 Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
2. 2 Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
3. 3 Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
4. 4 Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
5. 5 Steam buns until puffed up, about 30 minutes.

By capri3p

Ingredients

• ✓ self-rising flour
• raisin
• candied cherry
• date
• pineapple
• bourbon whiskey
• butter
• brown sugar
• egg
• vanilla extract
• cinnamon
• pecan

Instructions

1. 1 Gather all ingredients. Preheat oven to 250 degrees F (120 degrees C).
2. 2 Place raisins, candied cherries, dates, and candied pineapple in a bowl; stir in 1/2 cup bourbon whiskey; set aside to soak.
3. 3 Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy.
4. 4 Beat one egg at a time into the butter mixture; beat in vanilla extract and cinnamon with last egg.
5. 5 Stir pecans and fruit mixture into butter mixture; stir in self-rising flour alternately with remaining bourbon whiskey as needed to form a soft dough.
6. 6 Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
7. 7 Bake in the preheated oven just until cookies begin to look dry, about 30 minutes.
8. 8 Cool cookies on a wire rack; store in a sealed container lined with waxed paper.

By the4taals

Ingredients

• ✓ self-rising flour
• butter
• sour cream

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Stir the flour, butter, and sour cream together in a bowl until blended. Scoop the batter into ungreased cupcake tins.
3. 3 Bake in the preheated oven until puffed and golden brown, 20 to 30 minutes.

By Katie-Kate

Ingredients

• ✓ self-rising flour
• sugar
• mayonnaise
• milk

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease muffin cups.
2. 2 Mix flour and sugar together. Stir milk and mayonnaise. Fill muffin cups 1/2 full.
3. 3 Bake for 10 to 15 minutes. Serve warm.

By Glenda

Ingredients

• ✓ self-rising flour
• baking soda
• plain greek yogurt
• butter
• salt

Instructions

1. 1 Bring 6 cups of water to a low boil in a large pot. Add baking soda.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
3. 3 Mix 1 cup flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
4. 4 Cut the dough into 4 equal pieces. Roll each segment into a long, thin rope, 22 to 24 inches in length. Twist the rope into a pretzel shape by taking the two ends, twisting them around each other, then securing both ends side-by-side onto the center portion of the rope.
5. 5 One by one, carefully drop each pretzel into the water and boil until the pretzel floats to the top, 2 to 3 minutes. Drain on paper towels or a cooling rack.
6. 6 Transfer to the prepared baking sheet.
7. 7 Bake in the preheated oven for 20 minutes. Remove from the oven and increase the oven's temperature to 425 degrees F (220 degrees C). Brush the pretzels with some of the melted butter; continue to bake until golden brown, 4 to 5 minutes more. Brush with remaining butter and top with coarse salt.

By Annie Campbell

Ingredients

• ✓ self-rising flour
• ✓ self-rising flour
• orange juice
• orange juice
• white sugar
• salt
• cooking spray

Instructions

1. 1 Combine 1/3 cup plus 1 1/2 tablespoon orange juice and sugar together in a bowl.
2. 2 Sift 3/4 cup plus 2 tablespoons self-rising flour and salt in another bowl. Add to juice mixture; mix until batter is just combined. Let batter rest, about 10 minutes.
3. 3 Heat a skillet over medium heat. Coat with cooking spray. Drop spoonfuls of batter into hot skillet and cook until golden, about 2 minutes per side.

By jacki

Ingredients

• ✓ self-rising flour
• white sugar
• butter
• egg
• vanilla extract
• baking powder
• confectioners' sugar
• butter

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease or line 20 muffin cups with paper liners.
2. 2 Beat white sugar and 7 tablespoons butter together in a bowl using an electric mixer until smooth and creamy; add eggs, vanilla extract, and baking powder and beat until smooth. Sift flour into creamed butter mixture until batter is smooth. Spoon 2 tablespoons batter into each muffin cup.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes. Cool cupcakes in the tin for 3 minutes before transferring to a wire rack to cool completely.
4. 4 Mix confectioners' sugar and 1/2 cup butter together in a bowl until frosting is smooth; spread onto cooled cupcakes.

By Matty

Ingredients

• ✓ self-rising flour
• zucchini blossom
• goat cheese
• gruyere cheese
• egg yolk
• black pepper
• cayenne pepper
• cornstarch
• water
• vegetable oil
• all-purpose flour

Instructions

1. 1 Gather all ingredients. Gently rinse the squash blossoms to remove any dirt or debris; remove the stamens as they are bitter and not edible.
2. 2 Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; lift with a slotted spoon and immediately place into the cold water to chill. Remove and drain on paper towels.
3. 3 Make the filling: Mix goat cheese, Gruyère, egg yolk, pepper, and cayenne together in a bowl until smooth. Spoon into a 1-quart resealable plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
4. 4 Gently insert the cut corner of the bag into the open end of a blossom and pipe in about 1 tablespoon filling, making sure it fills all the way to the bottom. Lift petals up and drape over filling to cover completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Repeat to fill remaining blossoms. Refrigerate until cheese is set and firm, at least 30 minutes.
5. 5 Meanwhile, make the batter: Combine flour and cornstarch in a mixing bowl. Whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
6. 6 Heat 1 inch oil in a cast iron skillet to 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.
7. 7 Remove squash blossoms from the refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.
8. 8 Gently lay about six coated squash blossoms on their sides in hot oil and cook until pale golden brown, about 1 minute on the first side and 30 seconds to 1 minute on the remaining sides.
9. 9 Transfer to a paper towel-lined plate and repeat to fry remaining blossoms. Let cool slightly before serving.

By John Mitzewich

Ingredients

• ✓ self-rising flour
• heavy cream

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine flour and heavy whipping cream in a bowl and mix until a sticky dough has formed.
3. 3 Flour a work surface. Knead until dough just comes together and roll dough into a 7-inch circle, about 1/2 inch thick. Dust top with more flour and fold over. Knead and roll again into a 7-inch circle. Be careful not to over-knead the dough.
4. 4 Cut out biscuits with a biscuit cutter and place on the prepared baking sheet.
5. 5 Bake in the preheated oven until biscuits start to brown, 10 to 12 minutes.

By Yoly

Ingredients

• ✓ self-rising flour
• beer

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk flour and beer together in a bowl until just combined; batter will be lumpy.

By chrisBadenoch

Ingredients

• ✓ self-rising flour
• ice cream

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
2. 2 Mix ice cream and flour together in a bowl just until moistened.
3. 3 Spread into the prepared pan.
4. 4 Bake in the preheated oven until cooked through, 35 to 40 minutes.
5. 5 Enjoy warm or at room temperature.

By TEACHERMOM1

Ingredients

• ✓ self-rising flour
• milk
• mayonnaise

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Stir flour, milk, and mayonnaise together in a large bowl until just blended. Drop 12 spoonfuls dough onto the prepared baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 12 minutes.

By Georgie Brent

Ingredients

• ✓ self-rising flour
• water
• butter

Instructions

1. 1 Place self-rising flour and cold water in the bowl of a stand mixer. Using dough hook attachment, knead to form a soft, slightly elastic but not too sticky dough, about 2 minutes. Form dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
2. 2 Place chilled dough on a floured surface and roll out to a 1/2-inch thick rectangle using just enough flour to keep it from sticking. Grate about 4 tablespoons of frozen butter onto the surface of the dough to within about 1/2 inch of the edge. Lightly flour a sheet of plastic wrap. Spread the plastic wrap, floured side down, onto the butter and gently press the butter into the dough. Carefully remove the plastic wrap.
3. 3 Fold 1/3 of the dough over the middle third; then fold the other 1/3 over the middle into a tri-fold with 2 layers of butter. Roll dough again into a rectangle, brush off excess flour, and create another tri-fold. Roll again to about a 1-inch thickness. Wrap dough in plastic wrap and refrigerate for another 30 minutes.
4. 4 Place chilled dough on a floured surface, roll into a rectangle, and make another tri-fold. Roll back out into a 1/2-inch thick rectangle. Grate about 3 tablespoons butter onto the surface of the dough. Cover with floured plastic wrap and press butter into dough. Remove plastic wrap. Give dough another tri-fold and press layers together. Roll out dough and fold in half. Roll out again and fold in half. Roll out dough one more time.
5. 5 Wrap dough in plastic wrap and chill until ready to use.

By John Mitzewich

Ingredients

• ✓ self-rising flour
• whole milk greek yogurt
• bagel seasoning blend
• avocado oil cooking spray

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Combine flour and yogurt in a large bowl and mixed until a soft dough forms. Turn out the mixture onto a lightly floured surface and knead the dough for 3 minutes.
3. 3 Divide dough into 4 equal pieces. Working with 1 piece at a time roll into a ball. From dough ball into a bagel shape, using your finger to create a small hole in the center. Set on the prepared baking sheet. Repeat with remaining dough.
4. 4 Allow the bagels to rest for 15 minutes. Spray with cooking spray and sprinkle with everything bagel seasoning.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until the bagels begin to brown, 20 to 25 minutes.

By Karla Harmer

Ingredients

• ✓ self-rising flour
• plain greek yogurt
• egg white
• everything bagel seasoning

Instructions

1. 1 Using a fork, mix flour and Greek yogurt together in a medium bowl until a crumbly dough forms. If mixture is too thick, add a little more yogurt or if too sticky, add a bit more flour.
2. 2 Transfer dough to a lightly floured work surface, and knead until smooth, 5 to 7 minutes. Divide the dough evenly into 4 balls, rolling and stretching each into 3/4-inch thick ropes that are about 8- to 9-inches long. Connect both ends, pinching and sealing to form a bagel. Brush with egg white, and sprinkle with bagel seasoning.
3. 3 Preheat an air fryer to 280 degrees F (137 degrees C). Line the fryer basket with a parchment liner or spray lightly with cooking spray.
4. 4 Place the bagels in the basket, and cook until golden brown, 15 to 16 minutes. Do not crowd the basket, and cook in two batches if your air fryer is small.
5. 5 Remove to a rack, and cool for about 15 minutes before slicing.

By lutzflcat

Ingredients

• ✓ self-rising flour
• baking soda
• shortening
• buttermilk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Sift flour and baking soda together in a large bowl. Cut in shortening with 2 knives or pastry blender until mixture resembles coarse crumbs, making a well in the center. Pour buttermilk into well; stir until a soft ball forms. Turn dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out into a 1/2-inch thick rectangle.
3. 3 Cut out 12 biscuits with a biscuit cutter; transfer to a baking sheet.
4. 4 Bake in the preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Cool biscuits completely on a wire rack, about 30 minutes.

By Carol Reese Hardbarger

Ingredients

• ✓ self-rising flour
• white sugar
• shortening
• buttermilk

Instructions

1. 1 Sift together flour and sugar in a large bowl. Cut in shortening until mixture resembles a fine crumb or cornmeal texture. Stir in buttermilk with a fork until a soft dough forms.
2. 2 Turn dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate for 8 hours to overnight.
3. 3 Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Working on a floured surface, roll or pat dough out to 1-inch thickness. Cut into rounds with a 2-inch biscuit cutter or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet and allow to rest a few minutes.
5. 5 Bake in the preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.

By LAGIRL

Ingredients

• ✓ self-rising flour
• vegetable shortening
• buttermilk
• butter

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Place flour into a large bowl. Cut in shortening with a pastry blender or two knives until crumbs are pea-sized. Stir in buttermilk with a fork just until moistened.
3. 3 Turn dough out onto a lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle with a thickness of 3/4 to 1 inch. Dip a 2-inch biscuit cutter in flour and cut out as many biscuits as you can. Gather dough scraps and roll together into a ball; pat out to the same thickness as before and cut out addtional biscuits.
4. 4 Transfer biscuits to a baking sheet, spacing them about 1 inch apart. (For softer biscuits, arrange so the edges almost touch.)
5. 5 Bake in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and brush butter over top.

By White Lily

Ingredients

• ✓ self-rising flour
• plain greek yogurt
• egg
• everything bagel seasoning

Instructions

1. 1 Mix flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Cut the dough into 4 pieces, roughly 4 ounces each. Roll each segment into a smooth ball. Use your thumbs to poke a hole in the center of each round, then gently stretch the dough until it becomes a uniform-sized ring.
4. 4 Transfer the dough to a parchment paper-lined baking sheet.
5. 5 Whisk the egg in a small bowl to create an egg wash, then brush a light coating on top of the dough. Sprinkle with bagel seasoning.
6. 6 Bake in the preheated oven for 20 to 22 minutes. Increase the oven's temperature to 450 degrees F (230 degrees C) and continue to bake until golden, 3 to 4 minutes more.

By Annie Campbell

Ingredients

• ✓ self-rising flour
• white sugar
• milk
• mayonnaise

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper muffin liners.
2. 2 In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups.
3. 3 Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.

By ONEMINA

Ingredients

• ✓ self-rising flour
• sugar
• heavy cream
• butter

Instructions

1. 1 Move an oven rack to the enter position of your oven; preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine self-rising flour and sugar in a mixing bowl; stir in cream until almost all the flour has been incorporated and dough is wet and sticky.
3. 3 Turn dough onto a well-floured work surface and gently press it into a rectangle about 1/2-inch thick. Use a bench scraper to lift up ends of dough and fold dough into thirds. Press dough again into a thick rectangle.
4. 4 Roll dough out into a 6x10-inch rectangle about 1/2-inch thick. Cut rounds from the dough using a 3-inch biscuit cutter. Gently press dough scraps together into a thick disk, roll out 1/2-inch thick, and cut 3 more biscuits. If any dough remains, lightly press it flat and cut one more biscuit from the remaining dough.
5. 5 Arrange biscuits on prepared baking sheet. Brush tops of biscuits generously with melted butter.
6. 6 Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes. Brush hot biscuits with melted butter again and let stand 2 to 3 minutes to cool slightly before serving.

By John Mitzewich

Ingredients

• ✓ self-rising flour
• shortening
• milk
• garlic salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a well-seasoned cast iron skillet with the shortening, and place it in the oven as it heats.
2. 2 Whisk together flour and milk in a bowl, making a thick but still runny batter.
3. 3 Remove the hot greased skillet from the preheated oven, and quickly sprinkle a pinch of garlic salt over the bottom of the skillet. Immediately pour in the batter, and sprinkle the top with a pinch of garlic salt.
4. 4 Return the skillet to the preheated oven and bake until cake is risen and the top is golden brown, about 20 minutes.

By jbrink1

Ingredients

• ✓ self-rising flour
• sugar
• vegetable oil
• carbonated water
• frosting

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 x 8-inch baking dish
2. 2 Whisk together flour and sugar in a large bowl. Pour in oil and half of the carbonated water. Mix well ensuring the batter is smooth and lump free. Pour in the remaining carbonated water. Stir to thoroughly combine.
3. 3 Pour batter into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Remove from oven and allow to cool completely.
5. 5 Frost with your choice of frosting if you like.

By thedailygourmet

Ingredients

• ✓ self-rising flour
• cooking spray
• milk
• mayonnaise

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease 6 large muffin cups with cooking spray.
2. 2 Stir together flour, milk, and mayonnaise in a large bowl until smooth. Pour evenly into the prepared muffin cups.
3. 3 Bake in the preheated oven until golden brown, about 30 minutes.

By kitchen_angel

Ingredients

• ✓ self-rising flour
• greek yogurt
• egg
• water
• everything bagel seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine flour and Greek yogurt in a large bowl until well blended; transfer dough to a floured work surface. Knead dough for about 5 minutes, adding more flour as needed to keep dough from being too sticky.
3. 3 Divide dough in half; roll each half into a ball. Place each ball on the prepared baking sheet; flatten each to a 1-inch thickness using your hand. It should look like a burger patty.
4. 4 Whisk egg and water together in a small bowl until well mixed; brush over dough patties. Sprinkle tops and sides of dough patties with bagel seasoning.
5. 5 Bake in the preheated oven until nicely browned and a toothpick inserted into centers comes out clean, about 40 minutes. Cool completely.
6. 6 Cut out a circle from tops of each bread bowl with a knife; remove some bread inside circle to make room for soup. Serve soup of choice inside bread bowls.

By Soup Loving Nicole

Ingredients

• ✓ self-rising flour
• cooking spray
• ice cream
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a small loaf pan with cooking spray.
2. 2 Mix ice cream, flour, and sugar together in a bowl; pour into the greased loaf pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool bread in the pan for 10 minutes before transferring to a wire rack to cool completely.

By TotallyJustEmzy

Ingredients

• ✓ self-rising flour
• salmon
• egg
• vegetable oil

Instructions

1. 1 In a medium bowl, combine salmon, egg, and flour; mix well. Form into patties.
2. 2 Heat approximately 1/4 inch oil in a fry pan over medium-high heat. Fry patties in batches until browned, turning once. Drain on paper towels, and serve.

By Del Lockamy