Martha White Bleached All Purpose Flour

Making family traditions easy for over 100 years. Enriched. Bleached. Pre-sifted. Goodness gracious, it's good! Making family traditions easy. If you grew up in the South on homemade cornbread and biscuits, enjoying the grand Ole Opry, and gathering around the kitchen table every day with family and friends, you may know Martha White's cute little baby face. Her image has graced our full line of baking products for over a century, since 1899, and stands for the finest baking tradition in kitchens across the South. An honored baking tradition. Today we are proud to maintain the quality of Martha White products that her father established, and we cherish the same mission of making family traditions easy. For the best recipes and baking tips visit us at marthawhite.com. Questions or comments? 1-800-663-6317. Package information will be helpful when contacting us. Please recycle.

Pecan Pie Squares: Crust: Non-stick cooking spray. 2 cups Martha White All purpose flour. 1/4 cu sugar, 1/4 teaspoon salt, 1/2 cup butter, melted. Filling 3 large eggs, lightly beaten, 1 cup sugar, 1 cup light corn syrup, 1/4 cup butter, melted, 1 teaspoon vanilla extract, 2 cups chopped pecans. Heat oven to 350 degrees F. Coat 13 x 9-inch baking pan with non-stick cooking spray. For Crust: Beat flour, sugar, salt and butter in medium bowl with mixer on medium speed until well blended. Press evenly into bottom of prepared pan. Bake 20 minutes or until light golden brown. For filling: Combine eggs, sugar, corn syrup, butter, vanilla and pecans in medium bowl. Pour over partially baked crust. Bake 25 to 28 minutes or until filling is set. Cool completely. Cut into 2-inch squares. Makes 24 squares. Sour Cream Coffee Cake: Non stick cooking spray 1 cup butter, softened 2 cups sugar, 4 large eggs, 2 teaspoons vanilla extract, cups Martha white all purpose flour, 2 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon baking soda, 1 cup sour cream, 1/2 cup milk. Cinnamon Sugar Mixture: 1/4 cup firmly packed brown sugar. 1 teaspoon ground cinnamon, 1/2 cup chopped pecans, 1 tablespoon butter, melted. Heat oven to 350 degrees F. Coat 10-inch fluted tube pan with non-stick cooking spray. Dust with flour. Beat butter and sugar in large bowl with mixer on high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, baking powder, salt and baking soda in medium bowl. Add flour mixture to butter mixture alternately with sour cream and milk, beginning and ending with flour mixture. Spoon half of batter into prepared pan. For cinnamon sugar mixture: Stir brown sugar, cinnamon, pecans and butter in small bowl until blended. Sprinkle over batter in pan. Spoon remaining batter over top. Bake 55 to 60 minutes or until toothpick inserted 1-inch from edge comes out clean. Cool in pan 10 minutes. Remove from pan to wire rack. Cool 1 hour before serving. Makes almost 24 servings

Manufacturer

Martha White Foods, Inc.