Try this delicious peanut butter treat…


             1/2   cup                      shortening

             1/3   cup                      peanut butter

             2/3   cup                      sugar

                1                              egg

                1   teaspoon             salt

                1   teaspoon             vanilla

             1/2   teaspoon             baking soda

          1-1/2   cups                    Hungarian unbleached or all-purpose flour


Cream together all ingredients, except for flour, until fluffy.  Blend in flour.  Press into bottom of an un-greased 13 x 9-inch pan.  Bake at 350° F for 20 to 25 minutes, or until golden brown.  Do not over-bake.  Cool a few minutes.  Cut while warm into 2-inch squares.




The Story of Hungarian Milling

Since man first began milling wheat into flour, there have been only a few truly important changes in the milling process.  And nome more dramatic than that developed in Hungary more than a hundred years ago.

It became known as the “Hungarian Patent” process a way of milling wheat with extra fine sifting and re-grinding.  And it produced a flour that was far finer.

In 1975, J.K. Mullen brought this important new process to the high country of Colorado.  His was the first “Hungarian” flour west of the Mississippi.

By using his exclusive milling process with the hard wheats from the hardy ehat country of Colorado, the Dakotas and Montana, Mullen produced the finest bread baking flour ever available.  This has long been and still is the finest flour you can buy for superior bread baking flavor and quality.


                                                            source:    Hungarian Unbleached Flour                                                     ConAgra Foods                                                                                                               Omaha, Nebraska



Bread flour contains the most gluten, 12 to 16 percent; all-purpose flour contains roughly 10 to 13 percent gluten; bleached cake flour contains about 8 percent. High Altitude Hungarian Flour (sold primarily in Colorado, New Mexico, and Southwestern markets) contains about 12 percent gluten. 

                                                            source:    High Altitude Baking by Susan G. Purdy