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At ConAgra Mills, we've been putting our quality flours and whole grain ingredients to the test for more than a century. That's given us plenty of time to dream up classic recipes and formulations, but as tastes
change—and as our product selection grows to include functional and specialty flours, organic options, and innovative whole grain ingredients like Ultragrain and Sustagrain—the ideas just keep coming. Check out the formulations below and taste for yourself. Or give us a call. The food technologists and chefs at the ConAgra Mills Research, Quality & Innovation (RQI) centers can help you dream up some classics of your own.
 Argentinean Sausage Popovers
| INGREDIENTS | MEASURE | WEIGHT (lb.) | TOTAL % |
| Ultragrain® Puff Pastry Dough | 24 rounds | 0.625 | 43.0% |
| Cheese Sauce | about ½ cup | 0.265 | 18.2% |
| Sausage Filling | about 1 cup | 0.563 | 38.7% |
| Cilantro, fresh | 24 leaves | | 0.0% |
| TOTALS | | 1.453 | 100.0% |
PREPARATION
Preheat oven to 450°F. Roll out 10-oz. portion of puff pastry dough into a rectangle about 1/8" thick.
Yield: 24 portions
Portion size: 1 popover
Sausage Filling for Argentinean Sausage Popovers (sub-recipe)
| INGREDIENTS | MEASURE | WEIGHT (lb.) | TOTAL % |
| Smoked Sausage, diced | 1 cup | 0.375 | 50.0% |
| Gilroy Foods™ Controlled Moisture™ Fire-Roasted Grilled Green Bell Pepper, 3/8" dice | ¾ cup | 0.188 | 25.1% |
| Eggs, beaten | ¼ cup | 0.125 | 16.7% |
| ConAgra Mills™ Sustagrain® Barley Flour | 2 tbsp | 0.031 | 4.1% |
| Gilroy Foods™ GardenFrost® Puree Latin Blend | 2 tbsp | 0.031 | 4.1% |
| TOTALS | | 1.453 | 100.0% |
PREPARATION
In a large mixing bowl, combine all ingredients; toss to blend. Place into food processor; blend. Hold cold for later use.
Yield: 24 portions
Portion size: 2 tsp
Cheese Sauce For Argentinean Sausage Popovers (sub-recipe)
| INGREDIENTS | MEASURE | WEIGHT (lb.) | TOTAL % |
| Heavy Cream | 1 cup | 0.477 | 64.4% |
| Smoked Cheddar, diced | 1 cup | 0.250 | 33.7% |
| Spicetec™ Chipotle Seasoning | 1 tbsp | 0.014 | 1.9% |
| Cilantro, fresh | 24 leaves | | 0.0% |
| TOTALS | | 0.741 | 100.0% |
PREPARATION
In a small saucepan over low heat, combine cream, cheese and seasoning. Stir until cheese is melted and well blended. Hold hot until served.
Yield: 24 portions
Portion size: 1 tsp
Ultragrain® Puff Pastry For Argentinean Sausage Popovers (sub-recipe)
| INGREDIENTS | WEIGHT (g) | BAKERS % | TOTAL % |
| ConAgra Mills™ Ultragrain® Hard | 250.0 | 50.0% | 21.1% |
| Eagle Mills™ Artisan Bread Flour | 250.0 | 0.0% | 21.1% |
| Salt | 10.0 | 2.0% | 0.8% |
| Water | 300.0 | 60.0% | 25.3% |
| Butter, cold | 375.0 | 75.0% | 31.6% |
| TOTALS | 1185.0 | 100.0% | 100.0% |
PREPARATION
NOTE: Puff pastry is a 'laminated dough,' meaning there are thin layers of firm butter rolled between layers of dough to result in a flaky puff pastry. The butter is called 'roll-in.' The consistency and temperature of the roll-in is critical. It should be about the same consistency and temperature of rested dough to work best. Roll-in that is too cold or too warm is not good. However, having roll-in too warm is worse. Also, avoid using too much flour on work surfaces to prevent toughening the dough. Brush off excess while working.
Place both flours, salt and water in mixing bowl fit with dough hook. Mix on speed 1 until a dough forms; desired finished temperature is 66 +/-2°F. Cover dough; rest in refrigerator for 30 minutes. Shape and flatten butter into 6" square about ¾" think; set aside. Immediately roll out dough into 12" square about 3/8" thick. Place butter in center. Fold edges of dough over butter; working clockwise (the butter should be covered when done). Working from center, gently roll dough to about 3 times its original length, but the width remains the same; thickness should be about 3/8". Keep corners square. Fold the resulting rectangle of dough into thirds, like a business letter. Again, roll the square dough form the center into a rectangle as above, then fold in ends. Cover and rest dough in refrigerator 10-20 minutes. Repeat this process (rolling/letter fold/rolling/letter fold/rest) two more times (total of 6 times), being sure to turn the dough 90° each time to keep from overworking gluten in same direction. After final rest, roll out dough to about 1/8" thickness to cut into 1 ¾" rounds to make finished recipe.
Yield: 112 portions
Portion size: 10g
Healthy Choice® All-Purpose Flour Blend T-1 with Ultragrain®
Going whole grain? You don't have to go all the way, all at once. Healthy Choice All-Purpose Flour Blends with Ultragrain can transition you there gradually. As the only whole wheat flours that offer a seamless, 1:1 replacement for traditional white flour, they make the process easy. Healthy Choice's T-1 blend, with 70% premium enriched white flour to 30% Ultragrain, gives you whole-wheat nutrition that doesn't sacrifice product taste, appearance, texture or function. And with an even higher ratio of whole grain, our T-2 blend is just as functional.
Parbaked Pizza Crust
| INGREDIENTS | WEIGHT (lb.) |
| Healthy Choice® All-Purpose Flour Blend T-1 with Ultragrain® | 11 lb |
| Instant dry yeast | 2 oz |
| Salt | 2.25 oz |
| Water | 6 lb |
| Wesson® Pure Canola Oil | 12.25 oz |
| TOTALS | 18 lb 0.5 oz |
PREPARATION
Place flour, salt and yeast in 20-quart bowl fit with dough hook. Mix on Speed 1 to blend dries. Add water and oil. Mix on Speed 1 for 2 minutes. Mix on Speed 2 for 5 minutes or until dough is developed. Proof dough 15 minutes. Portion into 12-oz rounds. Roll out to fit 12-inch pizza pans dusted with cornmeal. Let rest 5-10 minutes. Parbake in 425°F oven for 8 minutes. Cool; wrap well and freeze. Thaw; top as desired. Bake in 425°F oven about 10-12 minutes.
Yield: 12 pizza crusts
Chocolate Chip Cookies
| INGREDIENTS | WEIGHT (lb.) |
| Healthy Choice® All-Purpose Flour Blend T-1 with Ultragrain® | 2 lb |
| Baking soda | 0.5 oz |
| Salt | 0.25 oz |
| Brown sugar | 1 lb |
| Sugar, granulated | 1 lb |
| Fleischmann's® Original Margarine - stick | 8.5 oz |
| Applesauce, unsweetened1 lb 2 oz |
| Eggs, liquid | 8.5 oz |
| Vanilla extract | 0.75 oz |
| Chocolate morsels, semi-sweet | 1 lb 10 oz |
| TOTALS | 7lb 14.5oz |
PREPARATION
Blend flour, baking soda and salt; set aside. Place both sugars and margarine in 12-quart mixer fit with flat paddle. Mix on Speed 2 until creamy. Add applesauce, egg and vanilla. Blend well. Add dries; mix well. Add morsels and blend well again. Deposit about 1-1/4 oz dough per cookie. Bake in convection oven at 325°F for 10 -12 minutes; bake in conduction oven at 375°F for 12 -15 minutes*
*Since equipment varies, cooking time and temperature may require adjustment.
Yield: 100 cookies
Classic White Bread
| INGREDIENTS | WEIGHT (lb.) |
| Healthy Choice® All-Purpose Flour Blend T-1 with Ultragrain® | 13 lb 12 oz |
| Sugar, granulated | 11 oz |
| NFDM | 11 oz |
| Salt | 3.5 oz |
| Instant dry yeast | 2.2 oz |
| Water | 8 lb 4 oz |
| Wesson® Pure Canola Oil | 1 lb |
| TOTALS | 24 lb 11.7 oz |
PREPARATION
Place flour, sugar, salt and yeast in 20-quart bowl fit with dough hook. Mix on Speed 1 to blend dries. Add water and oil. Mix on Speed 1 for 2 minutes. Mix on Speed 2 for 5 minutes, or until dough is developed. Cover dough. Allow dough to proof in warm place about 60 minutes or until doubled in size. Punch down dough. Divide dough into 2-lb rounds; place into pullman loaf pans. (Or, divide into 1-lb rounds; shape into loaf on sheet pans.) Proof in warm, moist area until doubled in size, about 30 minutes. Bake in 375°F oven about 40 minutes or until golden brown and sound hollow when tapped.
Yield: 24 1-lb loaves or 12 pullman loaves
Orange Cranberry Muffins
| INGREDIENTS | WEIGHT (lb.) |
| Healthy Choice® All-Purpose Flour Blend T-1 with Ultragrain® | 1 lb 4.5 oz |
| Quick cooking oats | 11.25 oz |
| Brown sugar | 1 lb |
| Baking powder, double acting | 1 oz |
| Baking soda | 0.75 oz |
| Salt | 0.5 oz |
| Orange juice | 2 lb 4 oz |
| Fleischmann's® Original Margarine - stick | 8 oz |
| Egg Beaters® Egg Product | 8 oz |
| Vanilla extract | 0.5 oz |
| Cranberries, sweetened and dried | 1 lb 1 oz |
| Orange zest, grated | 0.25 oz |
| TOTALS | 7 lb 7.75 oz |
PREPARATION
Place dries in 12-quart mixer fit with flat paddle. Mix on Speed 1 to blend. Add orange juice, Fleischmann's, Egg Beaters and vanilla, cranberries and orange zest. Mix on Speed 1 until just combined. Do NOT overmix; will be lumpy. Spray standard muffin pan with PAM. Fill each cup about 2/ 3 full (about 2.5 oz or 7g) with batter. Bake in 425°F oven about 12-14 minutes or until golden brown and tests done. Cool 5 minutes; remove from pan.
Yield: 48 muffins
Healthy Choice® All-Purpose Flour Blend T-2 with Ultragrain®
Orange Cranberry Muffins
| INGREDIENTS | WEIGHT (lb.) |
| Healthy Choice® All-Purpose Flour Blend T-2 with Ultragrain® | 11 lb |
| Instant dry yeast | 2 oz |
| Salt | 2.25 oz |
| Water, warm (110°F), divided | 6 lb 9.6 oz |
| Sugar | 5.25 oz |
| Wesson® Pure Canola Oil | 8.8 oz |
| TOTALS | 18 lb 11.9 oz |
PREPARATION
Place 3 lb 8 oz of the flour, the yeast and 4 lb of the warm water (110°F) in a 20-quart bowl. Mix with a spoon until flour is hydrated. Let rest at room temperature for 30-45 minutes. Add remaining ingredients. Mix on Speed 1 for 2 minutes. Mix on Speed 2 for 3 minutes. Do not overmix. Let dough rest 30 minutes, covered. Portion into 12oz rounds. Let rest 20-30 minutes, covered. Roll out to fit 12-inch pizza pans dusted with cornmeal. Dock dough. Parbake in 425°F oven for 8 minutes. Cool; wrap well and freeze. Thaw; top as desired. Bake in 425°F oven about 10-12 minutes.
Yield: 12 pizza crusts
Chocolate Chip Cookies
| INGREDIENTS | WEIGHT (lb.) |
| Healthy Choice® All-Purpose Flour Blend T-2 with Ultragrain® | 2 lb |
| Baking soda | 0.5 oz |
| Salt | 0.25 oz |
| Brown sugar | 1 lb |
| Sugar, granulated | 1 lb |
| Fleischmann’s® Original Margarine - stick | 8.5 oz |
| Applesauce, unsweetened | 1 lb 2 oz |
| Eggs, liquid | 8.5 oz |
| Vanilla extract | 0.75 oz |
| Chocolate morsels, semi-sweet | 1 lb 10 oz |
| TOTALS | 7 lb 14.5 oz |
PREPARATION
Blend flour, baking soda and salt; set aside. Place both sugars and margarine in 12-quart mixer fit with flat paddle. Mix on Speed 2 until creamy. Add applesauce, egg and vanilla. Blend well. Add dries; mix well. Add morsels and blend well again. Deposit about 1-1/4 oz dough per cookie on parchment lined baking sheets. Bake in 350°F oven about 13-15 minutes or until golden brown . Cool on racks.
Yield: 100 cookies
Classic White Bread
| INGREDIENTS | WEIGHT (lb.) |
| Healthy Choice® All-Purpose Flour Blend T-2 with Ultragrain® | 13 lb 12 oz |
| Sugar, granulated | 11 oz |
| NFDM | 11 oz |
| Salt | 3.5 oz |
| Instant dry yeast | 2.2 oz |
| Water | 8 lb 4 oz |
| Wesson® Pure Canola Oil | 1 lb |
| TOTALS | 24 lb 11.7 oz |
PREPARATION
Place flour, sugar, salt and yeast in 20-quart bowl fit with dough hook. Mix on Speed 1 to blend dries. Add water and oil. Mix on Speed 1 for 2 minutes. Mix on Speed 2 for 5 minutes, or until dough is developed. Cover dough. Allow dough to proof in warm place about 60 minutes or until doubled in size. Punch down dough. Divide dough into 2-lb rounds; place into pullman loaf pans. (Or, divide into 1-lb rounds; shape into loaf on sheet pans.) Proof in warm, moist area until doubled in size, about 30 minutes. Bake in 375°F oven about 40 minutes or until golden brown and sound hollow when tapped.
Yield: 24 1-lb loaves or 12 pullman loaves
Orange Cranberry Muffins
| INGREDIENTS | WEIGHT (lb.) |
| Healthy Choice® All-Purpose Flour Blend T-2 with Ultragrain® | 1 lb 4.5 oz |
| Quick cooking oats | 11.25 oz |
| Brown sugar | 1 lb |
| Baking powder, double acting | 1 oz |
| Baking soda | 0.75 oz |
| Salt | 0.5 oz |
| Orange juice | 2 lb 4 oz |
| Fleischmann's® Original Margarine - stick | 8 oz |
| Egg Beaters® Egg Product | 8 oz |
| Vanilla extract | 0.5 oz |
| Cranberries, sweetened and dried | 1 lb 1 oz |
| Orange zest, grated | 0.25 oz |
| TOTALS | 7 lb 7.75 oz |
PREPARATION
Place dries in 12-quart mixer fit with flat paddle. Mix on Speed 1 to blend. Add orange juice, Fleischmann's, Egg Beaters and vanilla, cranberries and orange zest. Mix on Speed 1 until just combined. Do NOT overmix; will be lumpy. Spray standard muffin pan with PAM. Fill each cup about 2/ 3 full (about 2.5 oz or 7g) with batter. Bake in 425°F oven about 12-14 minutes or until golden brown and tests done. Cool 5 minutes; remove from pan.
Yield: 48 muffins
Eagle Mills All-Purpose Flour made with Ultragrain®
Finally: everyone can get their hands on Ultragrain Flour. Eagle Mills All-Purpose Flour made with Ultragrain lets you slip whole grains-9 grams per quarter-cup serving-into time-tested baking favorites. Recipes made with Eagle Mills All-Purpose Flour look, bake and taste like those made with refined flour-no need to adjust water levels, bake times or other ingredients. Whole-grain nutrition no longer has to come with whole-grain taste or texture. But don't take our word for it. Try these recipes for yourself.
Mediterranean Olive Batter Bread
Savory yeast bread with feta cheese, kalamata olives and oregano that is great with soup or salad
- Prep Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Makes: 8 servings (1 wedge each)
| INGREDIENTS |
QUANTITY |
| PAM® Original No-Stick Cooking Spray |
1 |
| Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®, divided |
2 cups |
| Active dry yeast |
1 package |
| Water |
1/2 cup |
| Feta cheese crumbles |
1/2 cup (2 ounces) |
| Fleischmann's® Original Margarine - stick |
2 tablespoons |
| Granulated sugar |
1 tablespoon |
| Dried oregano leaves |
1 teaspoon |
| Salt |
1/2 teaspoon |
| Egg, beaten |
1 |
| Chopped kalamata olives |
1/3 cup |
DIRECTIONS
- Spray 1-quart casserole dish or 9x1-1/2-inch round cake pan with cooking spray; set aside.
- Combine 1 cup of the flour and yeast in large bowl. Place water, cheese, Fleischmann's, sugar, oregano and salt in medium saucepan. Heat over low heat just until warm (120°F) and Fleischmann's almost melts.
- Add cheese mixture to dry mixture along with egg. Beat with an electric mixer on medium speed 30 seconds or until combined. Beat on high speed 3 minutes. Stir in remaining 1 cup flour and olives with a wooden spoon (batter will be stiff).
- Spoon batter into prepared pan. Cover; let rise in warm place until double in size (about 50 to 60 minutes).
- Preheat oven to 375°F. Bake bread 25 minutes, or until golden brown. Immediately remove bread from pan. Serve warm or cool on wire rack.
Tuscany Florentine Calzone
Italian pocket pizza with a spinach, mushroom and cheese filling
- Prep Time: 40 minutes
- Total Time: 2 hours
- Makes: 8 servings (1/2 calzone each)
| Dough |
| INGREDIENTS |
QUANTITY |
| Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®, divided |
3 cups |
| Active dry yeast |
1 package |
| Warm water (120°F) |
1 cup |
| Salt |
1/2 teaspoon |
| Wesson® Pure Canola Oil |
2 tablespoons |
| Filling |
| INGREDIENTS |
QUANTITY |
| Wesson® Pure Canola Oil |
1 tablespoon |
| Small yellow onion, chopped |
1 (about 1/2 cup) |
| Clove garlic, minced |
1 |
| Mushrooms, sliced |
8 ounces (about 2 cups) |
| Baby spinach leaves, chopped |
6 ounces (about 1 1/2 cups) |
| Shredded mozzarella cheese |
4 ounces (1 cup) |
| Shredded Parmesan cheese |
2 ounces (1/2 cup) |
| Hunt's® Family Favorites Seasoned Tomato Sauce for Pizza |
15 ounces (1 can) |
DIRECTIONS
- For dough: combine 1-1/2 cups flour, yeast and salt in large mixing bowl. Add water and 2 tablespoons oil. Beat with an electric mixer on low speed 30 seconds or until combined. Beat on high speed 3 minutes. Stir in as much of the remaining flour as possible. Turn dough onto lightly floured surface. Knead in enough remaining flour until dough is smooth and elastic, about 7 minutes. Place dough in lightly oiled bowl; turn to oil top. Cover; let rise in warm place until doubled in size, about 40 to 50 minutes.
- For filling: Heat 1 tablespoon oil in large skillet over medium heat. Add onion and garlic; cook and stir 4 minutes, or until onion is tender. Add mushrooms; cook and stir 2 minutes, or until mushrooms are tender. Add spinach; cook and stir until spinach is wilted. Remove from heat; stir in mozzarella and Parmesan cheeses.
- Preheat oven to 400°F. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into fourths. Let dough rest 10 minutes. Pat or roll dough into four 6-inch circles. Spread 2 tablespoons sauce on half of each dough circle leaving a 1-inch border. Top each half with sauce, evenly with spinach filling. Moisten edges of dough with water. Fold dough over filling to make four half-moons. Seal edges by pressing with tines of a fork. Prick tops. Place on greased baking pan. Bake 20 minutes, or until golden brown.
- Let stand 5 minutes. Serve with remaining pizza sauce that has been heated.
White Chocolate Glazed Lemon Biscotti
Twice–baked Italian lemon cookie that is drizzled with white chocolate, perfect with coffee or tea
- Prep Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Makes: 24 servings (1 biscotti each)
| INGREDIENTS |
QUANTITY |
| Eagle Mills® All-Purpose Unbleached Flour with Ultragrain® |
2 cups |
| Baking powder |
1 teaspoon |
| Salt |
1/2 teaspoon |
| Fleischmann's® Original Margarine-stick, softened |
1/2 cup |
| Granulated sugar |
1 cup |
| Eggs |
2 |
| Grated lemon peel |
1 teaspoon |
| Fresh lemon juice |
2 tablespoons |
| White chocolate morsels |
1/2 cup |
| Vegetable shortening |
1/2 teaspoon |
DIRECTIONS
- Preheat oven to 350°F. Combine flour, baking powder and salt in medium bowl; set aside.
- Beat Fleischmann's and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, lemon peel and juice; beat just until blended. Stir in flour mixture.
- Divide dough in half. Shape each half into an 8x3-inch rectangle on an ungreased cookie sheet. Bake 30 minutes, or until center is firm to the touch. Cool on cookie sheet 15 minutes.
- Cut each rectangle crosswise into 1/2-inch slices. Place slices, cut side down, on cookie sheet. Bake 15 minutes, turning once, until crisp and edges are lightly browned. Cool completely.
Braeburn Apple Pie with Cinnamon Infused Crust
Pastry crust is infused with cinnamon and filled with apples sweetened with sugar and spices
- Prep Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Makes: 8 servings (1 slice each)
| Pastry |
| INGREDIENTS |
QUANTITY |
| Eagle Mills® All-Purpose Unbleached Flour with Ultragrain® |
2 cups |
| Granulated sugar |
2 tablespoons |
| Ground cinnamon |
1/2 teaspoon |
| Salt |
1/2 teaspoon |
| Shortening |
1/2 cup |
| Cold Fleischmann's® Original Margarine - stick |
1/4 cup |
| Cold water |
5 to 6 tablespoons |
| Filling |
| INGREDIENTS |
QUANTITY |
| Granulated sugard |
3/4 cup |
| Eagle Mills® All-Purpose Unbleached Flour with Ultragrain® |
2 tablespoons |
| Ground cinnamon |
1 teaspoon |
| Ground nutmeg |
1/4 teaspoon |
| Peeled sliced cooking apples, such as Braeburn or Granny Smith |
6 cups (about 5) |
| Lemon juice |
1 tablespoon |
| Topping |
| INGREDIENTS |
QUANTITY |
| Water |
1 tablespoon |
| Coarse granulated sugar |
1 tablespoon |
DIRECTIONS
- Prepare pastry: Combine 2 cups flour, 2 tablespoons sugar, 1/2 teaspoon cinnamon and salt in medium bowl. Cut in shortening and Fleischmann's with pastry blender or 2 knives until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until flour is moistened and pastry almost clings to side of bowl (add 1 to 2 teaspoons more water, if necessary). Gather pastry into a ball.
- Divide dough in half and shape each into a round flat disc. Wrap each in plastic wrap and refrigerate 30 minutes.
- Filling: Combine 3/4 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon and nutmeg in large bowl. Add apples and lemon juice; toss lightly.
- Preheat oven to 425°F. Flatten 1 disc of dough gently using your hands on lightly floured surface. Roll dough from center into circle 12-inches in diameter. Transfer dough to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch dough. Spoon filling into pastry. Trim pastry even with rim of pie plate.
- Roll remaining disc of dough into circle 12-inches in diameter. Carefully place pie crust over filling; trim 1/2-inch beyond edge of pie plate. Wrap excess top crust under bottom crust; press edges together to seal. Flute edge. Brush top crust with water and sprinkle with sugar. Cut 5 or 6 slits in top crust in spoke pattern to allow steam to escape.
- Bake 45 minutes, or until crust is golden brown. Cover edge with foil during last 20 minutes of baking to prevent excessive browning. Cool completely on wire rack. Cut into 8 slices.
Celebration Cupcakes
Rich yellow cupcakes are topped with a creamy frosting perfect for any celebration
- Prep Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Makes: 20 servings (1 cupcake each)
| Cupcakes |
| INGREDIENTS |
QUANTITY |
| Eagle Mills® All-Purpose Unbleached Flour with Ultragrain® |
2 cups |
| Baking powder |
2 teaspoons |
| Salt |
1/2 teaspoon |
| Butter, softened |
1/2 cup |
| Granulated sugar |
1 1/4 cups |
| Vanilla extract |
1 teaspoon |
| Eggs |
2 |
| Milk |
1 cup |
| Frosting |
| INGREDIENTS |
QUANTITY |
| Eagle Mills® All-Purpose Unbleached Flour with Ultragrain® |
2 tablespoons |
| Milk |
1/2 cup |
| Butter, softened |
1/2 cup |
| Granulated sugar |
1/2 cup |
| Vanilla extract |
1 teaspoon |
DIRECTIONS
- Preheat oven to 375°F. Line twenty 2-1/2-inch muffin cups with paper bake cups. Set aside.
- For Cupcakes: combine 2 cups flour, baking powder and salt in medium bowl. Place 1/2 cup butter in large mixing bowl. Beat with an electric mixer 30 seconds. Add 1-1/4 cups sugar and 1 teaspoon vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Gradually add flour mixture alternately with the milk, beating on low speed after each addition just until blended.
- Fill each cup half full. Bake 18 minutes, or until toothpick inserted in center of cupcake comes out clean. Cool on wire rack.
- For Frosting: Place 2 tablespoons flour in small saucepan; whisk in 1/2 cup milk until blended. Heat over low heat until thickened. Remove from heat. Cover and cool.
- Beat 1/2 cup butter in large mixing bowl with electric mixer until fluffy. Add 1/2 cup sugar; beat on high speed 4 minutes. Gradually add milk mixture and 1 teaspoon vanilla; beat on low speed until combined. Beat on high speed 7 minutes, or until light and fluffy.
- Frost cupcakes with frosting. Decorate as desired.
Apricot-Pecan Scones
Delicate scone prepared with dried apricots and toasted pecans, perfect for tea
- Prep Time: 20 minutes
- Total Time: 35 minutes
- Makes: 8 servings (1 scone each)
| INGREDIENTS |
QUANTITY |
| Chopped dried apricots |
1/2 cup |
| Water |
2 tablespoons |
| Eagle Mills® All-Purpose Unbleached Flour with Ultragrain® |
2 cups |
| Granulated sugar |
1/4 cup |
| Baking powder |
1 tablespoon |
| Salt |
1/4 teaspoon |
| Fleischmann's® Original Margarine - stick |
1/3 cup |
| Chopped pecans, toasted |
1/4 cup |
| Heavy (whipping) cream |
3/4 cup |
| Egg, beaten |
1 |
DIRECTIONS
- Preheat oven to 400°F. Combine apricots and water in small bowl; let stand 15 minutes.
- Combine flour, sugar, baking powder and salt in large bowl. Cut in Fleischmann's with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
- Add cream, egg and apricots with water to dry mixture; stir just until moistened. Turn dough onto lightly floured surface. Knead 10 times or until nearly smooth. Place onto ungreased baking sheet. Pat or roll to a 9-inch circle, 1/2-inch thick. Cut into 8 wedges, but do not separate. Brush with additional milk; sprinkle with sugar.
- Bake 15 minutes, or until golden brown. Immediately remove from baking sheet; carefully separate into wedges.
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