Self rising flour/7 recipes

A rich and crusty bread that's easy to make with this tasty recipe that's stress-free.

Very thin pork cutlets with a rich and creamy sour cream and mushroom sauce. I serve this with sweet and sour red cabbage and parsleyed red potatoes. Guten appetit! Mahlzeit!

Favourite Banana-Bran Bread recipe

Coconut flakes, peanut butter, chocolate chips, whole wheat flour and olive oil make these delicious yet wholesome cookies.

Beef Stroganoff for your slow cooker.

I added a few cloves freshly minced garlic plus dried garlic powder and onion powder, and also put some orange cheddar in the mix with some dried parsley flakes and a few dashes of hot sauce. I ate almost half of the cakes when they were out of the oven, and I loved it. A very creative way to use leftover potatoes.

This moist, buttery and flavorful applesauce pound cake is always a winner at our place, we make it very often, sometimes after main course, sometimes we just have it as our coffee cake with some coffee or tea. It is a wonderful and delightful cake :)

Delicious! I find that it's easier to form the cookies if you make the filling first, refrigerate it, roll it into the 1" balls, then refrigerate again. I flatten the chocolate cookie part into disks and envelope the filling balls inside, rolling again. Very easy to make.

Cherry clafoutis is original from France, and it's usually made with unpitted cherries, which gives the clafoutis almond flavor during the baking. But nowadays we always pit the cherries in order to eat it easier later on, so you can add a little bit almond extract, which will definitely give your clafoutis almond taste without worrying about the pits from the cherries!

.

These mini cupcakes are super! The chocolate bottom and cream cheese-chocolate filling on top are a delicious combination. They are so easy to be addicted.

Find out what your fantasy is with this delicious fudge recipe that's easy to understand and follow.

:)

Tasty treats, and the recipe can also be used to make quick bread.

.

We used home-ground whole wheat flour, only a few tablespoons white flour, and these scones puffed a lot! Inside moist and cheesy and outside golden and brown.They were just delicious!