Delicious baking from scratch is at your fingertips with Martha White All Purpose Flour. This Martha White Flour is made from 100% wheat for a smooth texture and delicious taste. This white flour is bleached, enriched and pre-sifted to improve color and baking performance. Martha White baking flour is ideal for making light-textured, flaky buttermilk biscuits, pie crust and pastries. You can also use all purpose flour to whip up fluffy pancakes, muffins, waffles, coffee cakes and quick loaves. Perfect for baking cakes, tasty pastries for bake sales, or homemade goodies to make everyday special. The 5 lb bag of Martha White All Purpose Flour has enough flour for all your baking needs. Making Family Traditions Easy for Over 100 Years.

• One 5 lb bag of Martha White All Purpose Flour

• Make delicious flaky buttermilk biscuits and pastries for any occasion

• Wheat flour is bleached, enriched and pre-sifted to improve color and baking performance

• All-purpose flour can be used as part of your baking ingredients to make light and fluffy baked goods from scratch

• Bag of baking flour has enough for all your baking needs

• Baking flour made with 100% wheat

• Martha White has been making family traditions easy for over 100 years

• Making Family Traditions Easy For Over 100 Years

Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid),

Almond Raspberry Bars: Non-stick cooking spray 1 - 1/2 cups butter, softened. 1 - 1/2 cups sugar. 3 large egg yolks. 3 cups Martha White all-purpose flour. 1 cup slivered almonds, chopped, toasted. 1/4 teaspoon salt. 1/2 cup raspberry preserves. Heat: Oven to 350 degrees F. Coat 13 x 9-inch baking pan with non-stick cooking spray. Beat butter and sugar in large bowl with mixer on high speed until light and fluffy. Beat in egg yolks. Stir: Flour, almonds and salt in medium bowl until blended. Gradually add to butter mixture, blending until evenly moistened. With lightly floured fingers, press half of dough in bottom of prepared pan to form crust. Spread preserves evenly over crust. Crumble remaining dough over preserves (dough will not completely cover preserves). Bake: 35 to 45 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars. Makes about 32 servings. Zucchini Cheese Drop Biscuits: Non-stick cooking spray. 2 Cups Martha white all-purpose flour. 1 tablespoon baking powder. 3/4 teaspoon salt. 1/8 Teaspoon ground red pepper. 1 Cup shredded sharp cheddar cheese. 2/3 cup milk. 1/4 cup butter, melted. 3/4 cup shredded zucchini. Heat: Oven to 450 degrees F. Coat baking sheet with non-stick cooking spray. Combine flour, baking powder, salt and red pepper in medium bowl. Stir in cheese. Blend milk, butter and zucchini in small bowl. Stir zucchini mixture Into flour mixture just until evenly moistened, Drop by heaping tablespoonfuls on prepared baking sheet. Bake: 8 to 9 minutes or until golden brown. Server Makes warm. Makes about 1 dozen biscuits. Buttermilk Biscuits: 3 cups Martha white all-purpose flour. 4 teaspoons baking powder. 1 teaspoon salt. 1/4 teaspoon baking soda. 1/2 cup vegetable shortening. 1 - 1/2 cups buttermilk. 2 tablespoons butter, melted. Heat oven to 450 degrees F. Combine flour, baking powder, salt and baking soda in large bowl. Cut in shortening with pastry blender or two knives until crumbs are the size of peas. Add buttermilk, stirring with fork until soft dough forms. Knead gently on lightly floured surface 10 to 12 times, just until smooth. Roll out to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place on baking sheet, about 2 inches apart. Bake: 10 to 14 minutes or until golden brown, Brush with butter. Serve warm. Makes about 2 dozen biscuits.