wats a good recipe that has flower in it?????????????????????????????????????????????????????

Question

plz

Answer 1

Best Brownies
1/2 cup (1 stick) butter or margarine, melted, 1 cup sugar, 1 teaspoon vanilla extract, 2 eggs, 1/2 cup all-purpose flour, 1/3 cup HERSHEY'S Cocoa, 1/4 teaspoon baking powder,
1/4 teaspoon salt, 1/2 cup chopped nuts(optional).
CREAMY BROWNIE FROSTING(recipe follows)
1. Heat oven to 350°F. Grease 9-inch square baking pan.
2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.
CREAMY BROWNIE FROSTING
3 tablespoons butter or margarine, softened, 3 tablespoons HERSHEY'S Cocoa, 1 tablespoon light corn syrup or honey,
1/2 teaspoon vanilla extract, 1 cup powdered sugar, 1 to 2 tablespoons milk.
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.
Chocolate MINI KISSES Truffle Cake
1-1/4 cups (2-1/2 sticks) butter (no substitutes)
3/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa, 1 cup plus 1 tablespoon sugar, divided, 1 tablespoon all-purpose flour, 2 teaspoons vanilla extract
4 eggs, separated, 1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates, 1 tub (8 oz.) frozen whipped topping, thawed
2 teaspoons HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
1. Heat oven to 425°F. Grease bottom of 9-inch springform pan.
2. Melt butter in medium microwave-safe bowl; add 3/4 cup cocoa and 1 cup sugar, stirring until well blended. Cool 5 minutes.
3. Stir in flour and vanilla; add egg yolks, beating well after each addition. Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Add chocolates. Spoon batter into prepared pan.
4. Bake 15 to 18 minutes or just until edges are firm (1-inch circle in center will be soft). With spatula, loosen cake from side of pan. Cool completely on wire rack; remove side of pan.
5. Cover; refrigerate at least 6 hours. Sift 2 teaspoons cocoa over whipped topping; stir until well blended. Garnish cake with chocolate topping. Cut cake while cold; garnish with additional chocolates. 10 servings.
HERSHEY'S Classic Chocolate Chip Cookies
2-1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup (2 sticks) butter, softened, 3/4 cup granulated sugar, 3/4 cup packed light brown sugar, 1 teaspoon vanilla extract ,2 eggs, 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips, 1 cup chopped nuts(optional).
1. Heat oven to 375°F.
2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375°F. 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars.
HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CHIP COOKIES: Simply add 1/3 cup HERSHEY'S Cocoa to your favorite chocolate chip cookie recipe. SKOR & CHOCOLATE CHIP COOKIES: Use 1 cup finely chopped SKOR bars and 1 cup HERSHEY'S Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts. Drop and bake as directed.
ICE CREAM SANDWICH: Press one small scoop vanilla ice cream between two cookies.
Increase flour to 2-2/3 cups. Decrease baking soda to 3/4 teaspoon. Decrease granulated sugar to 2/3 cup. Decrease packed light brown sugar to 2/3 cup. Add 1/2 teaspoon water with flour. Bake at 375°F, 5 to 7 minutes or until top is light golden with golden brown edges.
Mom's Good Cinnamon Rolls
Original recipe yield: 1 dozen
2 (.25 ounce) packages active dry yeast, 1/3 cup white sugar,
2 cups warm water (110 degrees F/45 degrees C), 1 tablespoon salt, 6 1/2 cups all-purpose flour, divided, 2 eggs, 1/3 cup vegetable oil, 1/2 cup white sugar, 2 teaspoons ground cinnamon.
In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside. Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 30 minutes, until golden.
PUMPKIN-APPLE MUFFINS
1 1/2 cups whole wheat flour, 1 cup all purpose flour,
1 tablespoon pumpkin pie spice, 1 1/4 teaspoons baking powder, 2 cups sugar, 1 cup canned solid pack pumpkin, 1/2 cup vegetable oil, 2 eggs, 1 cup chopped peeled cored apples,
1 cup raisins, 1/2 cup chopped walnuts.
Topping
1/2 cup packed brown sugar, 2 tablespoons all purpose flour,
1/2 teaspoon ground cinnamon, 1/4 cup (1/2 stick) chilled butter.
Preheat oven to 350°F. Grease eighteen 1/2-cup muffin cups or line with muffin papers. Sift first 4 ingredients into medium bowl. Stir sugar, pumpkin, oil and eggs in large bowl until well mixed. Mix in dry ingredients, apples, raisins and walnuts. Place equal amounts of batter into prepared cups.
For Topping:
Combine brown sugar, flour and cinnamon in small bowl. Cut in butter with fingers or pastry blender until mixture is crumbly.
Sprinkle topping over muffins. Bake until muffins are golden brown and tester inserted into centers of muffins comes out clean, about 30 minutes. Cool. Serve muffins warm or at room temperature. Makes 18.
Good Old Fashioned Pancakes
Original recipe yield: 8 serving
1 1/2 cups all-purpose flour, 3 1/2 teaspoons baking powder, 1 teaspoon salt, 1 tablespoon white sugar, 1 1/4 cups milk, 1 egg,
3 tablespoons butter, melted.
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Beef Taco & Cheese Pockets
1 cup refrigerated fully-cooked taco sauce with seasoned ground beef, 1 cup frozen vegetable mixture, such as broccoli, corn and red peppers, 3/4 cup shredded Mexican cheese blend or Cheddar cheese, 1 package (17.3 ounces) refrigerated grand biscuit dough, Cooking spray, All-purpose flour.
1. PLACE an oven rack in the center of the oven. HEAT oven to 375°F.
2. PLACE the taco sauce with beef, vegetable mixture and cheese in a medium bowl. STIR with a fork to mix well.
3. SPRAY a large baking sheet with cooking spray to coat it lightly.
4. Adult help needed: OPEN the biscuit dough package following the label directions. (Note: Package may make a loud pop when opened.)
5. SPRINKLE a wooden board or clean countertop with flour to coat lightly. PLACE 1 biscuit on the floured board.
6. RUB a rolling pin with flour to coat lightly. ROLL biscuit with rolling pin as follows: START at the center of the biscuit and roll out to the top edge. REPEAT strokes, rolling back and forth from the center out, until you have a 7 x 4-1/2-inch oval piece of dough.
7. PLACE a heaping 1/4 cup of the beef mixture on one side of the dough oval. FOLD the other side of the dough over the filling to cover it.
8. PLACE the pocket on the baking sheet. FIRMLY PRESS the edges of the dough together with the tips of the tines of a fork to seal the dough.
9. REPEAT steps 6 through 8 to make a total of 8 pockets.
10. Adult help needed: Place baking sheet on the rack in the center of 375°F oven. BAKE 13 to 15 minutes or until dough is golden.
11. Adult help needed: Careful! Baking sheet will be very hot. Using pot holders, REMOVE the baking sheet from the oven and PLACE it on a wire rack. Using pot holders, carefully REMOVE the pockets from the baking sheet with a metal spatula to serve. Careful! Filling will be very hot. Makes 8 pockets.
Biscuits
1 cup cake flour, 1 cup all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 stick (4 ounces) cold unsalted butter, cut into 1/4-inch pieces,
3/4 cup half and half.
In a medium bowl, sift together the cake flour, all-purpose flour, cream of tartar, baking soda, and salt. Using a pastry blender, cut the butter into the flour until the mixture resembles small peas. Add the half and half; stir just until ingredients are moistened and dough forms a soft ball. Knead the dough in the bowl 2 or 3 times, just until smooth. Roll the dough to about 3/4-inch thickness on a floured surface. Cut out biscuits with a 3-inch round cutter. Gather up dough scraps, reroll, and repeat the procedure until dough is used up. Place biscuits on an ungreased baking sheet. Bake biscuits in center of a 400° oven until golden brown, 12 to 15 minutes. Serve biscuits hot, with butter. Makes about 12 biscuits.
There are many more I hope you enjoy these.

Answer 2

You want a recipe with "Flowers" in it? Not all flowers are eatable. Or do you mean Flour (milled wheat)? Google cakes, cookies, breads, muffins. These all have flour in them.

Answer 3

Biscuits......!!!!