PEANUT BUTTER SQUARES
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
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
By using his exclusive milling
process with the hard wheats from the hardy ehat country of
source:
Hungarian
Unbleached Flour ConAgra
Foods
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
source: High Altitude Baking by Susan G. Purdy