• Kosher

Wheat Flour (bleached), Salt, Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phospate, Calcium Carbonate, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Enzyme Added For Improved Baking.

Safe Handling Instructions: Raw flour is not ready-to-eat and must be properly cooked before eating.

Biscuits: 2 cups Hudson Cream Self-Rising Flour. 1/3 cup shortening or vegetable oil. 3/4 cup milk. Blend shortening into flour, add milk and form dough into a ball. Place dough onto lightly floured board and knead 4 or 5 times. Roll out to 1/2 inch thick cut. Place on ungreased bake sheet. Bake at 425 degrees, 15 minutes. Chocolate Chip Cookies: Cream together: 1 cup butter flavored shortening.1 cup brown sugar. 1/2 cup sugar. 2 eggs. 2 tsp.vanilla. Add and Mix: 2 cups Hudson Cream Self-Rising Flour. 2 cups chocolate chips. 1/2 cup chopped nuts (optional). Drop by the tsp. onto ungreased cookie sheet and bake at 375 degrees for 10-12 minutes. Pancakes: 1 egg, beaten. 1 cup Hudson Cream Self-Rising Flour. 2 tsp. sugar. 2 tbsp. oil. 1 cup milk. Mix ingredients together. Have griddle hot. Drop batter on griddle by spoonfuls. When puffed and bubbled on top, turn cakes and continue baking until other side is golden brown. Old Fashioned Fudge Cake: Combine: 2 cups Hudson Cream Self-Rising Flour. 2 cups sugar. 5 tbsp. cocoa. Add and mix for one minute: 3/4 cup oil. 2 eggs. 1 cup milk. 2 tsp. vanilla. Last add and mix: 3/4 cup hot water. Bake in greased 9x13 pan or 12x18 sheet cake pan at 350 degrees for 30-35 minutes. Cool and frost with chocolate buttercream icing. Dumplings: 2 cups Hudson Cream Self-Rising Flour. 1 egg, beaten. 1/2 cup milk. 3 tbsp. oil. Mix together. Drop by spoonfuls into boiling broth. Cover tightly and cook 10-14 minutes.