Type what you have

Ingredients

• ✓ all-purpose flour
• milk
• egg
• salt

Instructions

1. 1 In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
2. 2 Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
3. 3 Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
4. 4 After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
5. 5 Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.

By Sally

Ingredients

• ✓ all-purpose flour
• milk
• egg
• vegetable oil
• salt

Instructions

1. 1 Combine milk, flour, eggs, 1 1/2 teaspoons oil, and salt in a blender; process until smooth. Cover and refrigerate for 1 hour.
2. 2 Heat a skillet over medium-high heat and brush with remaining oil. Pour 1/8 of the crêpe batter (about 1/4 cup) into the pan; tilt the pan until batter coats the entire surface. Cook until golden brown, 1 to 2 minutes per side, then remove to a plate. Repeat to cook remaining crêpes.

By Erin Nesbit

Ingredients

• ✓ all-purpose flour
• water
• malt powder
• honey
• bread flour
• water
• malt powder
• sourdough starter
• bread flour
• water
• gluten
• malt powder
• salt

Instructions

1. 1 To begin the starter, mix together 1 1/4 cups flour, 1 1/2 cups water, 1/2 teaspoon malt and 1/2 teaspoon of honey. Mix well, cover and leave at room temperature for 24 hours. Repeat the process for days 2 and three.
2. 2 On day four, add to the starter: 7 1/2 cups of flour, 4 1/4 cups of water and 2 teaspoons of malt. Mix well, cover and keep at room temperature for 24 hours. Repeat this process the next day, BUT only let the dough sit for 5 hours, then refrigerate it. Be aware that your starter will stay usable for 5 days. After this period, you will have to refresh the starter by taking 2 pounds of the batter and starting again from day 4.
3. 3 At last, the starter is complete and now we can make the bread! In a large bowl or in the bowl of a 5 quart stand mixer, combine 2 1/2 cups of the starter, 5 1/8 cups of bread flour, 1 1/2 cups water, 1/4 cup gluten, 2 teaspoons malt and 4 teaspoons of salt. Mix everything together into a uniform dough. Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. In an electric mixer, it should take about 9 minutes. For more experienced bread bakers, the dough should pass the windowpane test: Stretch the dough between your fingers till you have a very thin membrane, if the dough is elastic enough the membrane will not break or tear apart. Cover the bowl with a towel and let rest for 30 minutes.
4. 4 Divide the dough into two equal pieces and form into rounds. Cover again and let rest for 1 hour.
5. 5 Grease any pans you wish to use. Give the loaves their final shape - loaves, baguettes or round and place onto the prepared pans. Let the loaves rise until double in size. Spritz with water occasionally to keep from drying. Preheat the oven to 475 degrees F (240 degrees C). Spray loaves generously with water.
6. 6 Bake for about 45 minutes, or until the loaf makes a hollow sound when tapped on the bottom. If after 20 minutes the loaves appear to be taking on too much color, reduce the temperature to 425 degrees F (220 degrees C). After baking, cool loaves on a wire rack. BON APPETIT!

By Filip

Ingredients

• ✓ all-purpose flour
• active dry yeast
• white sugar
• water
• pumpkin puree
• brown sugar
• salt
• cinnamon
• nutmeg
• allspice
• egg
• butter
• egg yolk
• milk

Instructions

1. 1 Sprinkle the yeast and sugar over 3 tablespoons of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the pumpkin, 1 cup of flour, brown sugar, salt, cinnamon, nutmeg, and allspice in a large bowl.
2. 2 Mix yeast mixture into the pumpkin mixture; stir until smooth. Beat in the eggs, one at a time. Stir in 2 cups of flour, mixing well after each addition. Stir in the butter a few pieces at a time, beating until incorporated. Stir in the remaining 3/4 cup of flour, mixing until creamy. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 3 hours. Gently deflate the dough, then cover tightly with plastic wrap. Refrigerate overnight.
3. 3 Lightly grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into eight equal pieces-don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into balls, and place each ball into the prepared pan, making two rows of four balls. Whisk the egg yolk and milk together in a small bowl. Brush the top of the dough with the egg wash, then cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes.
4. 4 Preheat an oven to 400 degrees F (200 degrees C).
5. 5 Bake in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 10 to 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By apurpleocean

Ingredients

• ✓ all-purpose flour
• egg
• milk
• water
• white sugar
• butter
• margarine
• cognac
• instant chocolate pudding mix
• instant coffee granules
• heavy cream
• bittersweet chocolate
• butter
• margarine
• evaporated milk
• confectioners' sugar

Instructions

1. 1 Crepe batter: in a large bowl, mix together eggs, milk, water, flour, sugar, 1 teaspoon butter, and cognac.
2. 2 Filling: beat pudding mix, instant coffee and whipping cream together with an electric mixer until the mixture is thick.
3. 3 Sauce: in a small saucepan, melt the chocolate, butter, evaporated milk, and confectioners' sugar together until the mixture is a little thick.
4. 4 Crepes: heat a small skillet (or crepe pan) to a high temperature. Place a small amount of batter into the skillet and swirl it around until the batter covers the bottom of the pan. When the crepe is slightly browned flip the crepe over and let the other side brown for a few seconds. The first crepe will most likely not turn out well, but the rest will. Stack the crepes on top of each other to let tem cool before filling.
5. 5 Spoon the filling into the center of each crepe and roll the crepe up around it. Spoon the sauce over the crepes and serve.

By Diane Meyer

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• shortening
• milk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. 2 Mix together flour, baking powder, and salt in a bowl. Cut in shortening until mixture has only pea-sized lumps. Add milk; mix until dry mixture is absorbed. Drop dough by heaping spoonfuls onto the prepared baking sheet.
3. 3 Bake in the preheated oven until golden brown, 12 to 15 minutes

By Anne

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• vegetable oil
• buttermilk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2. 2 In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together.
3. 3 Roll dough out on a lightly floured surface. Cut dough into biscuits.
4. 4 Bake in preheated oven for 15 minutes, or until golden brown.

By Arvilla

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• active dry yeast
• milk powder
• sugar
• salt
• water
• vegetable oil
• whole-wheat flour

Instructions

1. 1 Grease a bread loaf pan.
2. 2 Mix 1 cup all-purpose flour, yeast, milk powder, sugar, and salt together in a large resealable plastic bag. Add hot water and oil; seal bag and squeeze to mix. Add whole-wheat flour; seal and mix. Add 1 cup all-purpose flour; seal and mix. Add small amounts of additional all-purpose flour until dough easily pulls away from sides of bag.
3. 3 Transfer dough to a lightly floured work surface; knead until soft and well combined, 4 minutes. Allow to rest for 10 minutes. Roll dough into a large rectangle; roll rectangle into a log. Place log into prepared loaf pan. Cover and let rise until doubled in size, about 1 hour.
4. 4 Preheat oven to 375 degrees F (190 degrees C).
5. 5 Bake in the preheated oven until lightly browned, 20 to 25 minutes.

By Karen Eyers

Ingredients

• ✓ all-purpose flour
• butter
• white sugar
• rhubarb
• egg
• white sugar
• almond meal

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Process flour, butter, and 1/4 cup sugar together in a food processor until crumbly; press mixture into bottom of 9x9-inch baking pan.
3. 3 Bake in preheated oven until golden brown, about 15 minutes.
4. 4 Stir rhubarb, egg, 1/4 cup sugar, and almond meal together in a bowl until combined; spread mixture over crust.
5. 5 Bake in preheated oven until bubbling, about 30 minutes.
6. 6 Cool to room temperature on a wire rack before cutting into bars.

By Blenkj

Ingredients

• ✓ all-purpose flour
• white sugar
• baking powder
• salt
• cheddar cheese
• egg
• milk
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan.
2. 2 In a large bowl, mix together flour, sugar, baking powder, salt and cheese. In another large bowl, beat together egg, milk and oil. Stir the flour/cheese mixture into the egg mixture, stirring until just moistened. Pour batter into prepared pan.
3. 3 Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.

By Elizabeth Sarah

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• baking soda
• salt
• brown sugar
• butter
• egg
• egg yolk
• peanut butter
• vanilla extract
• pretzel stick
• chocolate-hazelnut spread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix 2 cups and 2 tablespoons flour, baking soda, and salt together in a bowl.
3. 3 Beat brown sugar and butter together in a separate bowl until smooth and creamy; add egg, egg yolk, peanut butter, and vanilla extract and beat until smooth. Slowly pour flour mixture into sugar mixture and stir just until dough is combined; fold in pretzels and chocolate-hazelnut spread.
4. 4 Drop dough onto a baking sheet using 2 spoons.
5. 5 Bake in the preheated oven for 8 minutes; rotate baking sheet and continue baking until cookies are fully cooked and still soft in the middle, about 7 minutes more. Cool cookies on baking sheet for about 3 minutes before transferring to a wire rack.

By Meg S

Ingredients

• ✓ all-purpose flour
• butter
• sugar
• vanilla extract
• potato chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets.
2. 2 Beat together butter, sugar, and vanilla in a large bowl with an electric mixer until creamy and well combined. Mix in flour a little at a time until incorporated. Gently fold in potato chips. Drop dough by spoonfuls onto the prepared baking sheets.
3. 3 Bake in the preheated oven until the edges are golden brown, about 15 minutes. Transfer cookies to a wire rack to cool completely.

By littlechef98

Ingredients

• ✓ all-purpose flour
• white sugar
• brown sugar
• salt
• milk
• butter
• vanilla extract
• chocolate chip

Instructions

1. 1 Mix flour, white sugar, brown sugar, and salt together in a large bowl. Add milk, butter, and vanilla extract; stir with a wooden spoon until dough is combined. Fold in chocolate chips.
2. 2 Turn dough out on a large piece of plastic wrap; roll into a log and wrap up tightly. Freeze until firm, about 1 hour. Cut dough with a wet knife; it will be sticky.

By KrysDannielle

Ingredients

• ✓ all-purpose flour
• egg
• salt
• canola oil

Instructions

1. 1 Place eggs in a large mixing bowl, and beat until frothy. Gradually beat in the flour and salt to make a soft dough. Roll out the dough to be fairly thin, about 1/8 inch, and cut into 2-inch by 5-inch strips. Cut a slit down the center of each strip, and twist so one end slides through the slit and makes a loop.
2. 2 Heat 1 ½ inches of oil in a deep skillet (or use a deep-fat fryer) to 375 degrees F (190 degrees C).
3. 3 Cook dough in small batches in preheated oil until golden brown. Drain on paper towels. Serve warm or at room temperature.

By amy

Ingredients

• ✓ all-purpose flour
• baking powder
• vegetable oil
• water
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 In a large bowl, mix together the flour, baking powder, salt, water and oil. Knead on a lightly floured surface for about 10 minutes. Let it rest for a minute, then spread out onto a cookie sheet to 1 inch thickness. Poke holes in the dough using a fork.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until the bottom is golden when you lift up the bread to take a peek.

By Mia

Ingredients

• ✓ all-purpose flour
• coconut flour
• cocoa powder
• baking powder
• almond milk
• vanilla extract
• chocolate-hazelnut spread

Instructions

1. 1 Stir all-purpose flour, coconut flour, cocoa powder and baking powder together in a small bowl; add 3 tablespoons almond milk, vanilla extract, Nutella and 1/2 tablespoon milk, respectively, stirring between each addition until you finally have a smooth batter. Transfer batter to mug.
2. 2 Cook in microwave for 1 minute. Allow to rest for about 5 seconds and continue cooking until a toothpick inserted in the center comes out clean, about 30 seconds more.
3. 3 Let cake cool for 2 to 4 minutes.

By Sarah

Ingredients

• ✓ all-purpose flour
• baking powder
• baking soda
• white sugar
• vegetable oil
• egg
• applesauce
• cinnamon

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Let the dough mix for 3 to 5 minutes, until all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. After 3 to 5 minutes have passed on the clock display, press Stop. Smooth out the top of the loaf with the rubber spatula. Select Bake setting and press Start.
2. 2 To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine to Bake and continue an additional 10 to 15 minutes. Test again with toothpick to assure the bread is completely baked. Remove the pan from the machine but allow the bread to remain in the pan for 10 minutes before removing the bread and placing on a wire rack to cool.

By Dee

Ingredients

• ✓ all-purpose flour
• rolled oat
• baking powder
• salt
• brown sugar
• honey
• beer
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
2. 2 In a medium bowl, stir together the flour, oats, baking powder, salt and brown sugar. Drizzle honey over the dry ingredients, then pour the beer on top. Mix just until blended. Spoon into the prepared loaf pan. Drizzle melted butter over the top.
3. 3 Bake for 25 to 30 minutes in the preheated oven, or until golden brown. A knife inserted into the top of the loaf should come out clean.

By SPEARL20

Ingredients

• ✓ all-purpose flour
• baking powder
• rolled oat
• egg
• evaporated milk
• water
• applesauce
• butter

Instructions

1. 1 In a medium mixing bowl, sift together flour and baking powder. Add the remaining ingredients and stir to combine.
2. 2 Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each cake. Cook until bubbles form in the cakes. Flip and cook the other side. Serve warm with syrup or jam.

By Sara

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• shortening
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Grease a baking sheet.
2. 2 Combine flour, baking powder, and salt in a bowl. Cut shortening or cold butter in with 2 knives or a pastry blender until mixture resembles fine crumbs. Stir in milk with a fork to make a soft dough.
3. 3 Turn dough onto a lightly floured surface; knead 8 to 10 times until smooth. Roll out to 1/2-inch thickness. Cut into rounds with a floured biscuit cutter. Place on the baking sheet, brush top of biscuits with milk and allow to rest for a few minutes.
4. 4 Bake biscuits in the preheated oven until golden on top, 12 to 15 minutes. Serve warm.

By Debbie

Ingredients

• ✓ all-purpose flour
• brown sugar
• coconut oil
• agave nectar
• rolled oat

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt brown sugar, coconut oil, and agave nectar in a small pot over medium heat; bring to a boil. Remove from heat; add oats and flour. Pour into an 8-inch baking dish.
3. 3 Bake in the preheated oven until lightly browned, about 20 minutes. Refrigerate until solid, at least 20 minutes. Cut into squares; you may need to pick up the whole thing and cut it from the side.

By Carel

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• butter
• sugar and stevia sweetener blend
• egg
• vanilla extract
• decorating sugar

Instructions

1. 1 Combine flour, baking powder, and salt in a bowl.
2. 2 Beat butter in a mixing bowl with an electric mixer on medium speed until creamy. Gradually add sweetener and beat until well combined. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Gradually beat in flour mixture until just blended; do not overmix.
3. 3 Divide dough in half; pat each half into a circle and wrap tightly with plastic wrap. Chill until slightly firm, about 1 hour.
4. 4 Preheat the oven to 325 degrees F (165 degrees C).
5. 5 Remove dough from the refrigerator. Working with one portion at a time, roll on a lightly floured surface to a thickness of 1/8 inch. Cut with cookie cutters and transfer shapes to the prepared cookie sheets. Sprinkle cookies with colored sugar.
6. 6 Bake in the preheated oven until the edges are lightly browned, 8 to 10 minutes. Cool briefly on the cookie sheets before removing to wire racks to cool completely.

By SPLENDA Sweeteners

Ingredients

• ✓ all-purpose flour
• sugar
• salt
• active dry yeast
• water
• vegetable oil
• egg
• olive oil
• rosemary

Instructions

1. 1 Combine 1 cup flour, sugar, salt, and yeast. Mix well. Heat water and vegetable oil until warm, and add to yeast mixture along with the egg. Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes. Stir in 1 3/4 cup flour while beating, until dough pulls away from side of bowl.
2. 2 Knead in 3/4 cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes. Place dough on a greased baking sheet. Roll out to 12 inch circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes.
3. 3 Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary.
4. 4 Bake at 400 degrees F (205 degrees C) for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack.

By Sabrina G

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• water
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together flour, baking powder, and salt in a large bowl.
3. 3 Pour water and melted butter over flour mixture.
4. 4 Stir with a fork to make a ball.
5. 5 Turn dough out onto a lightly floured surface; knead gently about 10 times.
6. 6 Pat into a flat circle, 3/4- to 1-inch thick. Warm a greased frying pan over medium heat.
7. 7 Place dough in the hot pan and cook until browned, about 15 minutes per side. Use two lifters for easy turning.
8. 8 Slice, serve, and enjoy!

By Carol

Ingredients

• ✓ all-purpose flour
• baking soda
• salt
• cinnamon
• white sugar
• strawberry
• egg
• vegetable oil
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 9x5 inch loaf pans.
2. 2 Sift together the flour, baking soda, salt, ground cinnamon and sugar in a large mixing bowl. Make a well in the center. Beat together the eggs and oil and pour them into the well. Stir just enough to moisten the ingredients. Fold in the strawberries and nuts. Pour mixture into prepared pans; fill containers no more than half full.
3. 3 Bake in a preheated oven about 60 minutes or until a toothpick inserted in the center comes out clean. Cool 20 to 30 minutes before removing from pans. Move to a rack to cool completely before slicing.

By JJOHN32

Ingredients

• ✓ all-purpose flour
• butter
• white sugar
• vanilla extract
• potato chip
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
2. 2 Beat the butter and sugar with an electric mixer in a large bowl until smooth. Stir vanilla extract into creamy mixture. Mix flour and crushed potato chips into the mixture until just incorporated. Fold chopped walnuts into the dough. Roll dough into 1-inch balls; press onto prepared baking sheets and flatten gently.
3. 3 Bake in preheated oven until golden around the edges, 10 to 13 minutes.

By CookieeMonster13

Ingredients

• ✓ all-purpose flour
• whole wheat flour
• white sugar
• baking powder
• baking soda
• egg
• pumpkin puree
• salt
• butter

Instructions

1. 1 Butter two 9x5 inch loaf pans. Preheat oven to 350 degrees (175 degrees C). Place oven rack in lower 1/3 of oven.
2. 2 In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda. Mix well.
3. 3 In a separate bowl, combine the pumpkin, eggs and salt. Add to flour mixture and blend in softened butter or margarine one tablespoon at a time.
4. 4 Divide mixture between 2 pans. Bake until golden and cake tester comes out clean, about 45 minutes. Invert onto racks and cool.

By Ibby

Ingredients

• ✓ all-purpose flour
• active dry yeast
• water
• white sugar
• salt
• vegetable oil

Instructions

1. 1 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Lightly grease two baking sheets.
2. 2 In a large bowl, combine the yeast mixture with the sugar, salt, oil and 1 cup of flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
3. 3 Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Preheat oven to 325 degrees F (165 degrees C). Divide the dough into twelve equal pieces and form into rounds. Place the rounds on prepared baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.
5. 5 Bake in preheated oven for 20 to 25 minutes, or until golden brown. Place on a wire rack to cool.

By Sandy

Ingredients

• ✓ all-purpose flour
• graham cracker
• baking powder
• butter
• brown sugar
• egg
• cream cheese
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Combine flour, crushed graham crackers, and baking powder in a bowl.
3. 3 Beat butter, brown sugar, and egg white together in a separate bowl with an electric mixer until creamy. Add to the dry ingredients and mix until moist.
4. 4 Combine cream cheese, sugar, and egg yolk in another bowl; beat until creamy.
5. 5 Use a small ice cream scoop to scoop cookie batter onto the prepared baking sheet. Press a little pocket into the center of each cookie with a small spoon. Add equal amounts of cream cheese filling to each pocket.
6. 6 Bake in the preheated oven until edges are golden, about 12 minutes. Remove from the oven and let cool before removing from the baking sheet.

By mklleaming

Ingredients

• ✓ all-purpose flour
• salt
• baking powder
• shortening
• water

Instructions

1. 1 In a large mixing bowl, combine together flour, salt and baking powder. Cut in shortening until mixture resembles coarse cornmeal.
2. 2 Add the water and mix until the dough can be gathered together. If necessary, add more water (1 teaspoon at a time) until the dough comes together. Cover the dough with a damp cloth and let rest for 15 minutes.
3. 3 Divide the dough into 12 equal pieces and roll into rounds. On a lightly floured surface, use a rolling pin to flatten and stretch each round into a circle 7 inches across.
4. 4 Cook on an ungreased skillet over medium high heat until brown spots begin to appear on the tortillas. Keep covered with a clean, dry towel until ready to serve.

By teresa