Who knew?! So helpful to know! I will no longer be buying cake flour. Hope you find this as helpful as I have.
Homemade Cake Flour
- 1 cup All-purpose flour
- 2 tbsp Cornstarch
- Measure out 1 cup of all purpose flour.
- Remove 2 tablespoons of all-purpose flour from your cup and dump it back into your flour bag.
- Now, add 2 tablespoons of cornstarch into your cup of all purpose flour.
- Sift once.
- Sift twice.
- Sift thrice.
- Sift again.
- And sift one last time!
NOTE: Yes, you need to sift this many times!!! Sifting many times is very important because it allows the cornstarch and flour to mix together thoroughly. So, DON’T skip the sifting!
The Minnesota State Fair will come to a close today. No need to go into withdrawals. I’ve got the best copycat recipe of Sweet Martha’s Famous Chocolate Chip Cookies so far! The Sweet Martha’s Chocolate Chip Cookies is the most profitable food vendor at Fair. In 2016, they raked in about $3 million dollars in 12 days. Crazy!!!
I’m excited we don’t have wait till next year to eat them anymore. The secret of this recipe is extra butter, cake flour and extra egg yolks. You won’t be disappointed. Absolutely delicious!
Sweet Martha’s Famous Chocolate Chip Cookies
- 2 cups cake flour
- 1-2/3 cups white all-purpose flour
- 1-1/4 teaspoons baking soda
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
- 2-1/2 sticks unsalted butter, soft
- 1-1/4 cups light brown sugar, packed
- 1 cup white granulated sugar plus 2 tablespoons
- 1 large egg
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 1-1/2 cups semi-sweet chocolate chips
In a large bowl combine the cake flour, white all-purpose flour, baking soda, baking powder and salt. Use a wire whisk to “sift” together the ingredients.
In a separate large bowl combine the soft unsalted butter, light brown sugar and white sugar until light and fluffy. Add in the egg and egg yolks one at a time, beating well after each addition. Stir in the pure vanilla extract.
Next, add in the dry ingredients a little at a time being careful not to overmix the dough. Gently fold in the semi-sweet chocolate chips.
Wrap bowl in plastic wrap and refrigerate for 2 days.
When ready to bake, preheat oven to 350 degrees F. Line several large baking sheets with parchment paper.
Place the dough in teaspoon size amount balls onto the prepared baking sheets. Lightly press down on each cookie.
Bake one sheet at a time, in preheated oven, for exactly 10 minutes. DO NOT over bake! These will appear “underdone” but they are not! Allow them to cool slightly before enjoying.
What other restaurant can you think of that serves its sandwich with a spoon? The Tendermaid sandwich is more like a sloppy joe than any burger: ground beef – not saucy – served in a steamed bun. You’re welcome to order it with cheese, ketchup, mustard, pickles, and onions, too. It’s a simple concept that has stood the test of time, if the restaurant’s retro look is anything to go by. Do stop in to try this unique sandwich next time you’re in Austin Minnesota, the Spam capital.
It’s back to school time so this easy dinner is a real time saver. Enjoy my version of a Tendermaid Sandwich!
- 1 lb. 85/15 ground beef (could use 80/20 – just not super lean)
- 1 onion, chopped
- 1/2 beef bullion cube
- 1/2 cup water
- 1-1/2 Tablespoons soy sauce
- 1-1/2 Tablespoons steak sauce
- 4-5 hamburger buns
- Optional: American cheese, pickles, fried onions, ketchup, & mustard
Meat: Sauté beef and onions until cooked then drain and return to pan. Add the rest of the ingredients then simmer for 30 minutes.
Steamed Buns: Start a little water boiling in a double boiler or Chinese bamboo steamer and put the buns in the top part with no water for about 20 seconds. That’s all they need. Or take a sheet of paper towel and lightly sprinkle it with water until about 20% of it is wet. Wrap the buns in the moistened paper, and microwave for about 10 seconds.
Serve: Scoop onto buns & serve with condiments of your choosing. And don’t forget to eat with a spoon.