2466 recipes for "all_purpose_flour"
Classic Potato Latkes

Classic Potato Latkes

Dec 3, 2012

Crispy, lacy potato latkes are a staple at many holiday tables. Depending on your tradition, use matzo meal or all-purpose flour, and kosher salt or table salt.

Lemon Buttermilk Cupcakes

Lemon Buttermilk Cupcakes

Jan 7, 2008

Cake-and-pastry flour, which is lower in gluten than all-purpose flour, gives these golden cupcakes a fine and tender texture. Sift the flour before measuring.

Buttermilk Buckwheat Cranberry Pancake Mix

Buttermilk Buckwheat Cranberry Pancake Mix

Jul 14, 2005

Buttermilk powder and buckwheat flour are available at bulk-food stores. To vary the flavours, you can replace the buckwheat flour with whole grain or all-purpose flour and use dried blueberries or cherries instead of the cranberries.

Nectarine and Cherry Brown Betty

Nectarine and Cherry Brown Betty

Jul 6, 2011

Challah, or egg bread, adds a fresh twist to the old-fashioned brown betty. For ultimate crispness, this classic is best enjoyed right away. To use a cobbler topping instead, omit the water and add 2 tbsp all-purpose flour to the fruit. 

Cheddar and Sage Skillet Cornbread

Cheddar and Sage Skillet Cornbread

Jan 10, 2008

Slightly coarse cornmeal adds a pleasing crunchy texture to cornbread. No multigrain flour? Use 1/3 cup (75 mL) each all-purpose flour and whole wheat flour. Be sure to measure out the ingredients before you put the skillet in the hot oven. There's just enough time to mix them while the butter melts and the skillet heats.

Chipotle Pulled Chicken on Corn Spoon Bread

Chipotle Pulled Chicken on Corn Spoon Bread

Nov 3, 2008

Caroline Gray of Pointe-Claire, Que., won accolades and first place with her  Mexican-inspired recipe. Corn flour, which is finer than the usual cornmeal and closer to the texture of all-purpose flour, gives the bread its soft, appealing texture. It's available in grocery stores.

Honey Walnut Red Fife Wheat Loaf

Honey Walnut Red Fife Wheat Loaf

Oct 12, 2011

Red Fife wheat is a heritage grain, often used in breads, that is regaining popularity across the country. Here, it is combined with walnuts and local honey in a sweet quick bread that goes well with aged cheeses. Look for Red Fife flour in specialty or organic food stores. If you can't find it, just substitute an equal amount of stone-ground whole wheat or all-purpose flour – either works well. 

Shore Lunch-Style Fried Whitefish

Shore Lunch-Style Fried Whitefish

May 29, 2012

Northwest Territories

Great Slave Lake in the Northwest Territories is a destination for fishermen from around the world. A shore lunch of fresh-caught fish is a must when fishing in N.W.T. In this version of the classic shore lunch, inspired by Greg Robertson of Bluefish Services, whole wheat flour replaces all-purpose flour and a touch of cornmeal adds a pleasant crunch to the coating. Use the freshest firm white-fleshed fish you can find, such as whitefish, pickerel, halibut or cod.

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