Recipes for All Purpose Flour

Ingredients

• 2 cups expired all purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Cooking oil for greasing the pan

Instructions

1. In a large mixing bowl, whisk together the expired flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are okay.
4. Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking oil.
5. Drop 1/4 cup portions of the pancake batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. Repeat with the remaining batter.
7. Serve the pancakes warm with your favorite toppings and enjoy!

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup warm water
• 2 tablespoons vegetable oil

Instructions

1. In a large mixing bowl, combine flour and salt.
2. Slowly add warm water and oil, stirring until a dough forms.
3. Turn the dough onto a lightly floured surface and knead for 3-5 minutes until smooth and elastic.
4. Divide the dough into 8 equal portions and shape each into a ball.
5. Cover the dough balls with a damp cloth and let rest for 15 minutes.
6. Heat a dry skillet or griddle over medium-high heat.
7. Roll out each dough ball into a thin, round tortilla.
8. Cook the tortillas one at a time in the hot skillet for about 30 seconds per side, or until lightly browned and puffed.
9. Transfer cooked tortillas to a plate and cover with a clean cloth to keep warm.
10. Serve warm and use for tacos, quesadillas, or wraps.

Ingredients

• 2 cups expired all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 4 ripe bananas, mashed
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the expired flour, baking soda, and salt.
3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the mashed bananas, milk, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Fold in the chopped walnuts, if desired.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. Slice and serve the banana bread, and enjoy!