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Are you short on time but still want to make a delicious White Lily Lemon pound cake? Look no further! With just a few simple ingredients and a box of White Lily’s Lemon Pound Cake Mix, you'll have a perfect pound cake in no time! 👏
But if you've got some time on your hands and want to make some lemon cake from scratch, you can find our favorite recipe below!👇
✨Don't forget to save this recipe for later!✨
Lemon pound cake:
• 3 1/4 cups White Lily® Enriched Bleached All-Purpose Flour⠀
• 1/2 teaspoon salt⠀
• 1 1/2 cups butter, softened⠀
• 1 (8 oz.) package of cream cheese, softened⠀
• 3 cups sugar⠀
• 6 large eggs, at room temp
• 1 teaspoon lemon extract⠀
• 1/2 teaspoon vanilla ⠀
• Juice of 1 lemon plus zest
Directions:
1. Heat oven to 325°F. Coat 10-inch tube pan with flour no-stick cooking spray.⠀
2. Combine flour and salt in small bowl; set aside. Beat butter and cream cheese with electric mixer about 60 seconds or until smooth. Add sugar gradually; beat on medium-high speed 5 minutes or until mixture is light and fluffy.⠀
3. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla, lemon extract, lemon juice and zest. Fold in flour just until combined (do not overmix). Spoon batter into prepared pan.⠀
4. Bake 1 hour 20 minutes to 1 hour 30 minutes or until a toothpick inserted in center comes out clean. Cool in pan on cooling rack 15 minutes. Remove from pan. Cool completely on cooling rack.
Enjoy! ❤️
#lemon #poundcake #fyp
But if you've got some time on your hands and want to make some lemon cake from scratch, you can find our favorite recipe below!👇
✨Don't forget to save this recipe for later!✨
Lemon pound cake:
• 3 1/4 cups White Lily® Enriched Bleached All-Purpose Flour⠀
• 1/2 teaspoon salt⠀
• 1 1/2 cups butter, softened⠀
• 1 (8 oz.) package of cream cheese, softened⠀
• 3 cups sugar⠀
• 6 large eggs, at room temp
• 1 teaspoon lemon extract⠀
• 1/2 teaspoon vanilla ⠀
• Juice of 1 lemon plus zest
Directions:
1. Heat oven to 325°F. Coat 10-inch tube pan with flour no-stick cooking spray.⠀
2. Combine flour and salt in small bowl; set aside. Beat butter and cream cheese with electric mixer about 60 seconds or until smooth. Add sugar gradually; beat on medium-high speed 5 minutes or until mixture is light and fluffy.⠀
3. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla, lemon extract, lemon juice and zest. Fold in flour just until combined (do not overmix). Spoon batter into prepared pan.⠀
4. Bake 1 hour 20 minutes to 1 hour 30 minutes or until a toothpick inserted in center comes out clean. Cool in pan on cooling rack 15 minutes. Remove from pan. Cool completely on cooling rack.
Enjoy! ❤️
#lemon #poundcake #fyp
Dare we say the perfect cookie? These Butter Pecan Cookies are a true delight! They’re crispy on the outside and chewy on the inside. They have a wonderful toffee flavor from browning the butter and the toasted pecans deliver an addicting crunch. Find the full recipe below!👇
✨REMINDER: Don’t forget to SAVE this recipe for later!✨
• 1 ½ cups pecans halves
• 1 cup unsalted butter
• 2 ¼ cups White Lily All-Purpose Flour
• 2 tablespoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup granulated sugar, plus more for tossing
• 1 cup packed brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla
Directions:
1. Toast pecans in a 325F oven for 8-10 minutes. Set aside to cool. Reserve 18 pecan halves and roughly chop the rest.
2. In a light colored skillet over medium heat, melt the butter. Constantly stir until milk solids begin to brown (about 5-8 minutes). Remove from heat when golden and transfer to a heat-proof bowl to cool completely.
3. In a medium bowl, whisk together flour, cornstarch, baking soda and salt. Set aside.
4. In a large bowl, whisk together cooled brown butter and sugars until creamy. Whisk in vanilla and eggs until well combined.
5. Add dry ingredients to the wet and stir until no streaks of flour remain. Fold in most of the chopped pecans, reserving ½ cup for topping.
6. Cover in plastic wrap and cool chill for atleast 3 hours and up to overnight. If refrigerating more than 3 hours, let cool at room temperature for 30 minutes before scooping.
To bake:
1. Preheat oven to 375F.
2. Scoop 3 tablespoons of dough for each cookie and roll into balls. Roll each ball into sugar. Place onto a baking sheet lined with parchment paper atleat 2 inches apart from one another. Gently press each cookie with additional chopped pecans and 1 pecan halve in the center.
3. Bake for 9-12 minutes or until edges begin to brown. The center of the cookies will still look slightly underbaked but the edges should be set and beginning to brown.
4. Remove from oven and allow to cool for 5 minutes on baking sheet before transferring to a cooling rack.
#butterpecan #cookies #fyp
✨REMINDER: Don’t forget to SAVE this recipe for later!✨
• 1 ½ cups pecans halves
• 1 cup unsalted butter
• 2 ¼ cups White Lily All-Purpose Flour
• 2 tablespoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup granulated sugar, plus more for tossing
• 1 cup packed brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla
Directions:
1. Toast pecans in a 325F oven for 8-10 minutes. Set aside to cool. Reserve 18 pecan halves and roughly chop the rest.
2. In a light colored skillet over medium heat, melt the butter. Constantly stir until milk solids begin to brown (about 5-8 minutes). Remove from heat when golden and transfer to a heat-proof bowl to cool completely.
3. In a medium bowl, whisk together flour, cornstarch, baking soda and salt. Set aside.
4. In a large bowl, whisk together cooled brown butter and sugars until creamy. Whisk in vanilla and eggs until well combined.
5. Add dry ingredients to the wet and stir until no streaks of flour remain. Fold in most of the chopped pecans, reserving ½ cup for topping.
6. Cover in plastic wrap and cool chill for atleast 3 hours and up to overnight. If refrigerating more than 3 hours, let cool at room temperature for 30 minutes before scooping.
To bake:
1. Preheat oven to 375F.
2. Scoop 3 tablespoons of dough for each cookie and roll into balls. Roll each ball into sugar. Place onto a baking sheet lined with parchment paper atleat 2 inches apart from one another. Gently press each cookie with additional chopped pecans and 1 pecan halve in the center.
3. Bake for 9-12 minutes or until edges begin to brown. The center of the cookies will still look slightly underbaked but the edges should be set and beginning to brown.
4. Remove from oven and allow to cool for 5 minutes on baking sheet before transferring to a cooling rack.
#butterpecan #cookies #fyp
There's something so comforting about Chicken Fried Chicken. It's crunchy, ultra-juicy, and delightfully seasoned. Not to mention, this recipe can be ready and on the table before you can count to 3! Served with our signature Country Gravy Mix, supper has never been easier. You can find the full recipe for this southern staple below!👇
✨Don't forget to save this recipe for later!✨
Chicken:
• 1 ½ cups White Lily All-Purpose Flour
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 4 thinly sliced chicken breasts
• 1 cup buttermilk
• Oil for frying
Country Gravy:
• 1 package White Lily Country Gravy Mix
• 2 cups water or milk
Directions:
1. In a pie plate or shallow bowl, combine flour, salt, pepper, garlic powder, and paprika. Set aside.
2. Transfer chicken to a separate shallow bowl and season with salt and pepper. Pour in buttermilk. Marinate for up to 24 hours, or use it right away.
3. Dip the buttermilk chicken, one at a time, into the flour mixture, then back into the buttermilk, and once again into the flour mixture. Transfer to a baking sheet and repeat with the remaining chicken.
4. In a skillet over medium-high heat, add enough oil to cover ½ inch. Once the oil is glistening, fry chicken on each side for about 3-4 minutes or until golden brown. Fry in batches as needed. Transfer to a cooling rack to drain.
5. Prepare gravy mix according to directions and serve hot over fried chicken.
Enjoy!❤️
#southernfood #chickenfriedchicken #gravy #fyp
✨Don't forget to save this recipe for later!✨
Chicken:
• 1 ½ cups White Lily All-Purpose Flour
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 4 thinly sliced chicken breasts
• 1 cup buttermilk
• Oil for frying
Country Gravy:
• 1 package White Lily Country Gravy Mix
• 2 cups water or milk
Directions:
1. In a pie plate or shallow bowl, combine flour, salt, pepper, garlic powder, and paprika. Set aside.
2. Transfer chicken to a separate shallow bowl and season with salt and pepper. Pour in buttermilk. Marinate for up to 24 hours, or use it right away.
3. Dip the buttermilk chicken, one at a time, into the flour mixture, then back into the buttermilk, and once again into the flour mixture. Transfer to a baking sheet and repeat with the remaining chicken.
4. In a skillet over medium-high heat, add enough oil to cover ½ inch. Once the oil is glistening, fry chicken on each side for about 3-4 minutes or until golden brown. Fry in batches as needed. Transfer to a cooling rack to drain.
5. Prepare gravy mix according to directions and serve hot over fried chicken.
Enjoy!❤️
#southernfood #chickenfriedchicken #gravy #fyp
Y'all, the price of eggs are outrageous lately. Luckily, we have this delicious Chocolate Wacky Cake to turn to! Made without eggs or dairy, this cake is a quick and inexpensive solution to satisfy your dessert cravings! Not to mention, the batter is made directly in the pan you bake it in. It doesn't get any simpler than that! Find the full recipe for this wonderful Chocolate Wacky Cake below!👇️
✨Don't forget to save this recipe for later!✨
Ingredients:
• 3 cups White Lily All-Purpose Flour
• 2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 tbsp apple cider vinegar
• 2 tsp vanilla extract
• 1/2 cup hot brewed coffee
• 3/4 cup canola oil
• 1 1/2 cups water
Directions:
1. Preheat your oven to 350F. Add flour, granulated sugar, cocoa powder, baking soda, and salt together into an 9”x13” baking pan that is not greased. Whisk all dry ingredients together in the baking pan until thoroughly combined. Use the backside of a spoon to create 4 wells in the dry ingredients.
2. Pour apple cider vinegar and vanilla extract into one well, hot brewed coffee into another well, oil into one well, and water into the final well. Whisk all ingredients together by hand in the baking pan to form a smooth batter.
3. Bake for 30-35 minutes, or until a wooden skewer inserted comes out clean. Allow the cake to cool for one hour before serving. Store leftover cake in an airtight container.
✨While the chocolate cake tastes great on its own, it could be dusted with powdered sugar and served with fresh berries, frosted with your favorite flavor of frosting, or topped with a rich ganache. The options are endless when it comes to this versatile cake.✨
#eggless #dairyfree #chocolatecake #fypシ
✨Don't forget to save this recipe for later!✨
Ingredients:
• 3 cups White Lily All-Purpose Flour
• 2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 tbsp apple cider vinegar
• 2 tsp vanilla extract
• 1/2 cup hot brewed coffee
• 3/4 cup canola oil
• 1 1/2 cups water
Directions:
1. Preheat your oven to 350F. Add flour, granulated sugar, cocoa powder, baking soda, and salt together into an 9”x13” baking pan that is not greased. Whisk all dry ingredients together in the baking pan until thoroughly combined. Use the backside of a spoon to create 4 wells in the dry ingredients.
2. Pour apple cider vinegar and vanilla extract into one well, hot brewed coffee into another well, oil into one well, and water into the final well. Whisk all ingredients together by hand in the baking pan to form a smooth batter.
3. Bake for 30-35 minutes, or until a wooden skewer inserted comes out clean. Allow the cake to cool for one hour before serving. Store leftover cake in an airtight container.
✨While the chocolate cake tastes great on its own, it could be dusted with powdered sugar and served with fresh berries, frosted with your favorite flavor of frosting, or topped with a rich ganache. The options are endless when it comes to this versatile cake.✨
#eggless #dairyfree #chocolatecake #fypシ
Biscuit Dough Sticky Buns - need we say more? These sticky buns are made using biscuit dough, so there's no need to waste precious time waiting for yeast! They're smothered in a delicious butter pecan caramel sauce and filled with scrumptious cinnamon sugar. These sticky buns won't disappoint! Find the full recipe for these delicious Biscuit Dough Sticky Buns below!👇
✨Don't forget to save this recipe for later!✨
Sticky Pecan Sauce:
• 6 tablespoons unsalted butter
• 1/2 cup brown sugar, packed
• 1/4 cup light corn syrup
• 1 cup chopped pecans, toasted
Biscuit Dough:
• 1/2 cup unsalted butter (1 stick), frozen
• 2 1/2 cups White Lily Self-Rising flour, plus more as needed
• 1 cup chilled buttermilk
Filling:
• 6 tablespoons unsalted butter, very soft
• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon
Directions:
1. Preheat oven to 425°F.
2. To make sticky pecan sauce: In a small saucepan, melt butter, brown sugar, and corn syrup on low heat. Once melted, increase heat to medium and bring to a gentle boil. Remove from heat and stir in nuts. Pour sauce into a greased cast iron skillet and set aside.
3. To bake biscuit dough: Toss grated butter into flour. Make a well in the center and add buttermilk straight from the fridge. Stir about 15 times or until flour is moistened. Turn dough onto a floured surface and knead. Knead in additional flour until dough is no longer sticky. Roll dough into a 12x16 rectangle.
4. Spread room temperature butter across the dough, leaving ½ inch border at the top. Combine cinnamon sugar mixture and sprinkle over butter. Roll from the long end and cut into 8 even slices using a serrated knife or unflavored floss.
6. Place rolls on top of the pecan sauce in cast iron skillet and press them down gently. Bake for 20 minutes or until golden brown. Allow to cool slightly.
7. Turn skillet over onto a dish and scrape any remaining sauce on top of biscuits.
Enjoy!❤️
#stickybuns #biscuits #bakingtok #fyp
✨Don't forget to save this recipe for later!✨
Sticky Pecan Sauce:
• 6 tablespoons unsalted butter
• 1/2 cup brown sugar, packed
• 1/4 cup light corn syrup
• 1 cup chopped pecans, toasted
Biscuit Dough:
• 1/2 cup unsalted butter (1 stick), frozen
• 2 1/2 cups White Lily Self-Rising flour, plus more as needed
• 1 cup chilled buttermilk
Filling:
• 6 tablespoons unsalted butter, very soft
• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon
Directions:
1. Preheat oven to 425°F.
2. To make sticky pecan sauce: In a small saucepan, melt butter, brown sugar, and corn syrup on low heat. Once melted, increase heat to medium and bring to a gentle boil. Remove from heat and stir in nuts. Pour sauce into a greased cast iron skillet and set aside.
3. To bake biscuit dough: Toss grated butter into flour. Make a well in the center and add buttermilk straight from the fridge. Stir about 15 times or until flour is moistened. Turn dough onto a floured surface and knead. Knead in additional flour until dough is no longer sticky. Roll dough into a 12x16 rectangle.
4. Spread room temperature butter across the dough, leaving ½ inch border at the top. Combine cinnamon sugar mixture and sprinkle over butter. Roll from the long end and cut into 8 even slices using a serrated knife or unflavored floss.
6. Place rolls on top of the pecan sauce in cast iron skillet and press them down gently. Bake for 20 minutes or until golden brown. Allow to cool slightly.
7. Turn skillet over onto a dish and scrape any remaining sauce on top of biscuits.
Enjoy!❤️
#stickybuns #biscuits #bakingtok #fyp
Our favorite cornbread recipe comes straight from our reprinted cookbook! It’s wonderfully crunchy, light and has a soft crumb. It’s perfect served as a side or on its own. If you’d like to get ahold of your own White Lily cookbook, hurry while supplies last! In the meantime, you can find this delicious cornbread recipe below! 👇
✨REMINDER: Don't forget to save this recipe for later!✨
Ingredients:
• 1 1/4 cups buttermilk or 1 1/2 cups milk
• 1/4 cup Pure Vegetable Oil
• 1 large egg, lightly beaten
• 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
• 1 to 2 tablespoons sugar (optional)
Directions:
1. Preheat oven to 425°F. Butter an 8-inch cast iron skillet or an 8-inch square baking pan. Place in oven to heat for about 9 minutes.
2. In a large bow, stir together milk or buttermilk, oil, and egg. Add cornmeal mix and sugar (if using), stirring until just moistened (batter should be lumpy). Pour batter into prepared skillet or pan.
3. Bake until golden brown, 25-27 minutes. Serve hot.
#cornbread #southernfood #fyp
✨REMINDER: Don't forget to save this recipe for later!✨
Ingredients:
• 1 1/4 cups buttermilk or 1 1/2 cups milk
• 1/4 cup Pure Vegetable Oil
• 1 large egg, lightly beaten
• 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
• 1 to 2 tablespoons sugar (optional)
Directions:
1. Preheat oven to 425°F. Butter an 8-inch cast iron skillet or an 8-inch square baking pan. Place in oven to heat for about 9 minutes.
2. In a large bow, stir together milk or buttermilk, oil, and egg. Add cornmeal mix and sugar (if using), stirring until just moistened (batter should be lumpy). Pour batter into prepared skillet or pan.
3. Bake until golden brown, 25-27 minutes. Serve hot.
#cornbread #southernfood #fyp
This classic Sour Cream Pound Cake brings back so many memories. This recipe has been passed down from generation to generation and has become our go-to pound cake for any family get-together. The sour cream adds the perfect amount of richness , moisture and tang. Paired with lemon extract, it's a match made in heaven! You can find the full recipe for this delicious Sour Cream Pound Cake below!👇️
✨Don't forget to save this recipe for later!✨
Ingredients:
• 3 1/4 cups White Lily® Enriched Bleached All-Purpose Flour⠀⠀
• 1/2 teaspoon salt⠀⠀
• 1 1/2 cups butter, softened⠀⠀
• 3 cups sugar⠀
• 5 large eggs, room temp.
• 1 (8 oz.) container sour cream, room temp.
• 1 tablespoon vanilla extract⠀⠀
• 1 teaspoon lemon extract⠀⠀
Directions:⠀
1. Combine flour and salt in small bowl; set aside. Beat butter with electric mixer about 60 seconds or until smooth. Add sugar gradually; beat on medium-high speed 7-10 minutes or until the mixture is light, fluffy and almost doubled in size.
2. Beat in eggs, one at a time, beating well after each addition. Reduce speed to low and gently mix in flour. Fold in sour cream and extracts until well combined. Spoon batter into prepared pan.
4. Bake 1 hour 15 minutes to 1 hour 30 minutes at 325F from a cold oven. To check for doneness, insert a toothpick in the center and bake until the toothpick comes out with very few crumbs. Cool in pan on cooling rack for 15 minutes. Remove from pan. Cool completely.
#sourcreampoundcake #poundcake #bakingrecipe #fyp
✨Don't forget to save this recipe for later!✨
Ingredients:
• 3 1/4 cups White Lily® Enriched Bleached All-Purpose Flour⠀⠀
• 1/2 teaspoon salt⠀⠀
• 1 1/2 cups butter, softened⠀⠀
• 3 cups sugar⠀
• 5 large eggs, room temp.
• 1 (8 oz.) container sour cream, room temp.
• 1 tablespoon vanilla extract⠀⠀
• 1 teaspoon lemon extract⠀⠀
Directions:⠀
1. Combine flour and salt in small bowl; set aside. Beat butter with electric mixer about 60 seconds or until smooth. Add sugar gradually; beat on medium-high speed 7-10 minutes or until the mixture is light, fluffy and almost doubled in size.
2. Beat in eggs, one at a time, beating well after each addition. Reduce speed to low and gently mix in flour. Fold in sour cream and extracts until well combined. Spoon batter into prepared pan.
4. Bake 1 hour 15 minutes to 1 hour 30 minutes at 325F from a cold oven. To check for doneness, insert a toothpick in the center and bake until the toothpick comes out with very few crumbs. Cool in pan on cooling rack for 15 minutes. Remove from pan. Cool completely.
#sourcreampoundcake #poundcake #bakingrecipe #fyp
This Banana Nut Bread has a strong banana flavor, caramel-flavored crust, and the perfect nutty texture. It’s wonderfully moist and so easy to make! Enjoy it with extra add-ins like chocolate chips, dried fruit, other nuts, or spices. Find the full recipe below! 👇
✨Don’t forget to SAVE this recipe for later!✨
Ingredients:
• 3 large very ripe bananas, mashed
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 cups White Lily Self-Rising Flour
• 1/2 cup walnuts, chopped
Directions:
1. Preheat oven to 350F.
2. In a large bowl, combine mashed bananas, oil, sugar, eggs, and vanilla until well combined. Whisk in self-rising flour and then fold in nuts.
3. Pour into a prepared loaf pan and bake for 60-70 minutes.
4. Cool bread in pan for 10-15 minutes before removing from pan to cool completely.
*if using a dark loaf pan, reduce heat to 325F.
✨BAKING TIP✨ Bananas not ripe enough? No problem! Ripen your bananas quickly by placing them in a paper bag overnight. Need them sooner? Briefly bake them in a preheated 400F oven for 5 minutes!
#bananabreadrecipe #easyrecipe #desserts #fyp
✨Don’t forget to SAVE this recipe for later!✨
Ingredients:
• 3 large very ripe bananas, mashed
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 cups White Lily Self-Rising Flour
• 1/2 cup walnuts, chopped
Directions:
1. Preheat oven to 350F.
2. In a large bowl, combine mashed bananas, oil, sugar, eggs, and vanilla until well combined. Whisk in self-rising flour and then fold in nuts.
3. Pour into a prepared loaf pan and bake for 60-70 minutes.
4. Cool bread in pan for 10-15 minutes before removing from pan to cool completely.
*if using a dark loaf pan, reduce heat to 325F.
✨BAKING TIP✨ Bananas not ripe enough? No problem! Ripen your bananas quickly by placing them in a paper bag overnight. Need them sooner? Briefly bake them in a preheated 400F oven for 5 minutes!
#bananabreadrecipe #easyrecipe #desserts #fyp
If you've never had old-fashioned Chicken and Dumplings, you are greatly missing out. This is such a savory, comforting meal that we find ourselves going back to time and time again. We grew up with our Mama boiling a whole chicken to make the broth, but that's optional in this recipe. You can still get great flavor using store-bought broth if you'd like! You can find the full recipe for this wonderfully comforting meal below!👇️
✨Don't forget to save this recipe for later!✨
Ingredients:
• 3 cups cooked chicken, shredded
• 10 cups chicken broth, homemade or store-bought
• 2.5 Cups White Lily AP flour
• ½ tsp baking powder
• 2 tbsp cold butter, cubed
• 1 cup milk
• Salt and pepper, to taste
Directions:
1. Whisk together AP flour and baking powder in a medium bowl.
2. Add cold butter to dry ingredients and cut butter in with 2 forks or a pastry blender until a crumbly flour mixture is achieved.
3. Pour milk into the flour mixture and stir together until well combined.
4. Turn your dumpling dough out onto a countertop that has been generously dusted with flour. Sprinkle the top of your dumpling dough with flour before rolling out with a well-floured rolling pin. Roll dumpling dough out to a 1/4 inch thickness. If your dumpling dough is too sticky, add additional flour as needed to keep the dumpling dough from sticking to the countertop and rolling pin.
5. Cut dumplings into 2-inch squares with a pizza cutter or sharp knife. Lightly dust the top of the cut dumplings with flour.
6. Bring chicken broth to a boil. Once boiling, add shredded chicken to the chicken broth and stir.
7. Reduce heat to medium and add dumplings, one at a time, to the pot, stirring occasionally to ensure the dumplings do not stick together.
8. Allow dumplings to cook over medium heat for about 15-18 minutes. The broth thickens as the dumplings cook. To test a dumpling for doneness, take one out and taste it. It should not taste doughy once thoroughly cooked. Serve immediately!
👉️For additional flavor, you could add chopped celery and carrots to your broth after you add in your chicken.👈️
#chickenanddumplings #chickenrecipe #southernfood #fyp
✨Don't forget to save this recipe for later!✨
Ingredients:
• 3 cups cooked chicken, shredded
• 10 cups chicken broth, homemade or store-bought
• 2.5 Cups White Lily AP flour
• ½ tsp baking powder
• 2 tbsp cold butter, cubed
• 1 cup milk
• Salt and pepper, to taste
Directions:
1. Whisk together AP flour and baking powder in a medium bowl.
2. Add cold butter to dry ingredients and cut butter in with 2 forks or a pastry blender until a crumbly flour mixture is achieved.
3. Pour milk into the flour mixture and stir together until well combined.
4. Turn your dumpling dough out onto a countertop that has been generously dusted with flour. Sprinkle the top of your dumpling dough with flour before rolling out with a well-floured rolling pin. Roll dumpling dough out to a 1/4 inch thickness. If your dumpling dough is too sticky, add additional flour as needed to keep the dumpling dough from sticking to the countertop and rolling pin.
5. Cut dumplings into 2-inch squares with a pizza cutter or sharp knife. Lightly dust the top of the cut dumplings with flour.
6. Bring chicken broth to a boil. Once boiling, add shredded chicken to the chicken broth and stir.
7. Reduce heat to medium and add dumplings, one at a time, to the pot, stirring occasionally to ensure the dumplings do not stick together.
8. Allow dumplings to cook over medium heat for about 15-18 minutes. The broth thickens as the dumplings cook. To test a dumpling for doneness, take one out and taste it. It should not taste doughy once thoroughly cooked. Serve immediately!
👉️For additional flavor, you could add chopped celery and carrots to your broth after you add in your chicken.👈️
#chickenanddumplings #chickenrecipe #southernfood #fyp
If you're looking for the perfect combination of a flakey buttermilk biscuit and a plush dinner roll -- look no further! These Angel Biscuits use both our self-rising flour and yeast to ensure an ultra light and fluffy biscut. The best part about these biscuits is they can be made several days in advance and are essentially foolproof. You can find the full recipe for these heavenly Angel Biscuits below!👇️
✨Don't forget to save this recipe for later!✨
Ingredients:
• 1/2 cup warm water
• 1 (1/4) oz package of active dry yeast
• 1/4 cup sugar
• 5.5 cups White Lily Self Rising Flour
• 3/4 tsp salt
• 1/2 cup cold butter, cubed
• 1/2 cup cold shortening, cubed
• 2 cups buttermilk
• 1/2 cup melted butter, divided
Directions:
1. Add dry yeast and 1 tsp of sugar to water warmed to 100F-110F, and stir until combined. Allow yeast mixture to bloom for 5 minutes.
2. While the yeast mixture is blooming, whisk together flour, remaining sugar, and salt in a large bowl. Pour yeast mixture and buttermilk into dry ingredients and stir together until all ingredients are combined. Cover bowl with plastic wrap and refrigerate for at least 3 hours or up to 5 days.
3. Preheat the oven to 400F. Spray a 12 inch cast iron with cooking spray and set aside.
4. Turn dough out onto a well floured surface. Knead dough 4-5 times, adding additional flour to the top of dough as you knead the dough. Use a floured rolling pin to roll dough into a circle that is 3/4 inch thick. Fold the dough circle in half, and roll out the dough into 3/4 inch thickness. Fold the dough in half one final time, and roll the dough out into a 3/4 inch thick circle. Use a 3 inch biscuit cutter to cut biscuits out.
5. Place biscuits into prepared cast iron (the biscuits sides will be touching). Brush biscuit tops evenly with 1/4 cup of the melted butter. Bake for 15-20 minutes, or until biscuit tops are golden brown. Remove biscuits from the oven, and brush with remaining melted butter. Serve immediately.
👉️Biscuits can be baked on a sheet tray lined with parchment paper instead of a cast iron, if you prefer. 👈️
#bakingtiktok #biscuitsandgravy #southernfood #fyp
✨Don't forget to save this recipe for later!✨
Ingredients:
• 1/2 cup warm water
• 1 (1/4) oz package of active dry yeast
• 1/4 cup sugar
• 5.5 cups White Lily Self Rising Flour
• 3/4 tsp salt
• 1/2 cup cold butter, cubed
• 1/2 cup cold shortening, cubed
• 2 cups buttermilk
• 1/2 cup melted butter, divided
Directions:
1. Add dry yeast and 1 tsp of sugar to water warmed to 100F-110F, and stir until combined. Allow yeast mixture to bloom for 5 minutes.
2. While the yeast mixture is blooming, whisk together flour, remaining sugar, and salt in a large bowl. Pour yeast mixture and buttermilk into dry ingredients and stir together until all ingredients are combined. Cover bowl with plastic wrap and refrigerate for at least 3 hours or up to 5 days.
3. Preheat the oven to 400F. Spray a 12 inch cast iron with cooking spray and set aside.
4. Turn dough out onto a well floured surface. Knead dough 4-5 times, adding additional flour to the top of dough as you knead the dough. Use a floured rolling pin to roll dough into a circle that is 3/4 inch thick. Fold the dough circle in half, and roll out the dough into 3/4 inch thickness. Fold the dough in half one final time, and roll the dough out into a 3/4 inch thick circle. Use a 3 inch biscuit cutter to cut biscuits out.
5. Place biscuits into prepared cast iron (the biscuits sides will be touching). Brush biscuit tops evenly with 1/4 cup of the melted butter. Bake for 15-20 minutes, or until biscuit tops are golden brown. Remove biscuits from the oven, and brush with remaining melted butter. Serve immediately.
👉️Biscuits can be baked on a sheet tray lined with parchment paper instead of a cast iron, if you prefer. 👈️
#bakingtiktok #biscuitsandgravy #southernfood #fyp
Y'all, have you ever converted your pound cake recipe into cupcakes? Well, these Cream Cheese Pound Cake Cupcakes are exactly what you need! They’re dense and yet delightfully soft. Not to mention, they perfectly replicate the texture of pound cake but take a 1/3 of the time! Our favorite part is they only use 3 eggs (eggs are expensive, nowadays)! You can find the full recipe to these scrumptious pound cake cupcakes below! 👇
✨Don't forget to save this recipe for later!✨
Ingredients:
• 1 2/3 cups White Lily All-Purpose Flour⠀
• 1/4 teaspoon salt⠀
• 3/4 cups butter, softened⠀
• 1/2 (4 oz.) package cream cheese, softened⠀
• 1 1/2 cups sugar⠀
• 3 large eggs, at room temp
• 1/2 teaspoon vanilla extract⠀
• 1/4 teaspoon almond extract⠀
• Whipped cream (optional)
• Fruit (Optional)
Directions:
1. Heat oven to 350°F.
2. Combine flour and salt in small bowl; set aside. Beat butter and cream cheese with an electric mixer for about 60 seconds or until smooth. Add sugar gradually; beat on medium-high speed 5 minutes or until mixture is light and fluffy.⠀
3. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and almond extract. Fold in flour just until combined (do not overmix). Spoon batter into muffin pan with cupcake liners.
4. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on cooling rack.
Enjoy!❤️
#bakingrecipe #bakingtiktok #poundcake #cupcakes #fyp
✨Don't forget to save this recipe for later!✨
Ingredients:
• 1 2/3 cups White Lily All-Purpose Flour⠀
• 1/4 teaspoon salt⠀
• 3/4 cups butter, softened⠀
• 1/2 (4 oz.) package cream cheese, softened⠀
• 1 1/2 cups sugar⠀
• 3 large eggs, at room temp
• 1/2 teaspoon vanilla extract⠀
• 1/4 teaspoon almond extract⠀
• Whipped cream (optional)
• Fruit (Optional)
Directions:
1. Heat oven to 350°F.
2. Combine flour and salt in small bowl; set aside. Beat butter and cream cheese with an electric mixer for about 60 seconds or until smooth. Add sugar gradually; beat on medium-high speed 5 minutes or until mixture is light and fluffy.⠀
3. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and almond extract. Fold in flour just until combined (do not overmix). Spoon batter into muffin pan with cupcake liners.
4. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on cooling rack.
Enjoy!❤️
#bakingrecipe #bakingtiktok #poundcake #cupcakes #fyp
This 7UP Pound Cake was our absolute favorite growing up. The lemon-lime soda adds the perfect hint of flavor to an already delicious cake. There's a reason this recipe has been passed down for generations, and now we're here to pass it down to you. Find the full recipe for this delicious 7UP Pound Cake below!👇️
✨Don't forget to save this recipe for later!✨
Ingredients:
• 3 ½ cups White Lily All-Purpose Flour, sifted
• ¼ tsp salt
• 1 ½ cups butter, room temperature
• 3 cups sugar
• 6 eggs, room temperature
• ¾ cup 7UP, room temperature
• 1 tsp lemon extract
• 1 tsp vanilla extract
1. In a large bowl, whisk together flour and salt until well combined. Set aside.
2. Cream together butter and sugar until light and fluffy (about 5-7 minutes in a stand mixer at medium speed)
3. Beat in eggs, one at a time, until yolks disappear before adding another.
4. Reduce speed to low. Alternate between flour and 7UP, beginning and ending with flour. (flour, 7UP, flour, 7UP, flour)
5. Beat in extracts until fully combined.
6. Pour into a prepared tube pan.
7. Place into a cold oven and set the temperature to 325F.
8. Bake for 1 hour 10 minutes or until a toothpick comes out mostly clean.
9. Place onto a wire rack and allow to cool for 15 minutes before removing from pan to cool completely.
Enjoy!❤️
#bakingrecipe #bakingtiktok #poundcake #7up #fyp
✨Don't forget to save this recipe for later!✨
Ingredients:
• 3 ½ cups White Lily All-Purpose Flour, sifted
• ¼ tsp salt
• 1 ½ cups butter, room temperature
• 3 cups sugar
• 6 eggs, room temperature
• ¾ cup 7UP, room temperature
• 1 tsp lemon extract
• 1 tsp vanilla extract
1. In a large bowl, whisk together flour and salt until well combined. Set aside.
2. Cream together butter and sugar until light and fluffy (about 5-7 minutes in a stand mixer at medium speed)
3. Beat in eggs, one at a time, until yolks disappear before adding another.
4. Reduce speed to low. Alternate between flour and 7UP, beginning and ending with flour. (flour, 7UP, flour, 7UP, flour)
5. Beat in extracts until fully combined.
6. Pour into a prepared tube pan.
7. Place into a cold oven and set the temperature to 325F.
8. Bake for 1 hour 10 minutes or until a toothpick comes out mostly clean.
9. Place onto a wire rack and allow to cool for 15 minutes before removing from pan to cool completely.
Enjoy!❤️
#bakingrecipe #bakingtiktok #poundcake #7up #fyp
@callieshotlittlebiscuit and White Lily are a match made in heaven! Whether you enjoy plain biscuits with butter, a breakfast sandwich, or you like to try something new -- you can always be confident you're getting the best at Callie's Hot Little Biscuits!❤️
Craving a biscuit right this second? We love Callie's Hot Little Biscuits so much, we put the recipe on the back of our bag. Find the recipe for these below!👇️
✨Don't forget to save this recipe for later!✨
Ingredients:
• 2 cups White Lily Self-Rising Flour, plus more for dusting
• 4 tablespoons salted butter, room temperature
• ¼ cup cream cheese, softened, cut into cubes
• ¾ to 1 cup whole buttermilk
• 1 tablespoon salted butter, melted
Directions:
1. Preheat oven to 450°F. Lightly grease a baking sheet.
2. In a large bowl, combine flour and room-temperature butter, using your fingers to break up the butter. The result should resemble grated Parmesan.
3. Add cream cheese, using your hands to mix it in, leaving a few larger pieces. Add buttermilk, and stir until dough is sticky and wet but not sloppy. (All flour should be incorporated.)
4. Turn out dough on a lightly floured work surface. Dust the top of dough with flour, and roll to 1½-inch thickness. Using a 2-inch round cutter, cut dough. Arrange biscuits, with edges touching, on prepared pan. Brush with melted butter.
5. Bake until tops are golden brown, 16 to 18 minutes, rotating pan halfway through baking. Let cool on pan on a wire rack for 5 minutes. Serve warm.
👉Visit Callie’s Hot Little Biscuit in Charleston, SC or find her biscuits in the frozen section of your local grocery store!👈
#biscuits #southernfood #easyrecipe #bakingtok #fyp
Craving a biscuit right this second? We love Callie's Hot Little Biscuits so much, we put the recipe on the back of our bag. Find the recipe for these below!👇️
✨Don't forget to save this recipe for later!✨
Ingredients:
• 2 cups White Lily Self-Rising Flour, plus more for dusting
• 4 tablespoons salted butter, room temperature
• ¼ cup cream cheese, softened, cut into cubes
• ¾ to 1 cup whole buttermilk
• 1 tablespoon salted butter, melted
Directions:
1. Preheat oven to 450°F. Lightly grease a baking sheet.
2. In a large bowl, combine flour and room-temperature butter, using your fingers to break up the butter. The result should resemble grated Parmesan.
3. Add cream cheese, using your hands to mix it in, leaving a few larger pieces. Add buttermilk, and stir until dough is sticky and wet but not sloppy. (All flour should be incorporated.)
4. Turn out dough on a lightly floured work surface. Dust the top of dough with flour, and roll to 1½-inch thickness. Using a 2-inch round cutter, cut dough. Arrange biscuits, with edges touching, on prepared pan. Brush with melted butter.
5. Bake until tops are golden brown, 16 to 18 minutes, rotating pan halfway through baking. Let cool on pan on a wire rack for 5 minutes. Serve warm.
👉Visit Callie’s Hot Little Biscuit in Charleston, SC or find her biscuits in the frozen section of your local grocery store!👈
#biscuits #southernfood #easyrecipe #bakingtok #fyp
These Bacon and Cheese Buttermilk Biscuits are in our top 3 all-time favorite recipes! Not only is the biscuit incredibly flaky, but it's also slightly salty, crunchy, and wonderfully cheesy! It's like bacon and cheese belong in biscuits! Find the full recipe for these wonderful biscuits below!👇
✨Don't forget to SAVE this recipe for later!✨
⠀⠀
Directions: ⠀⠀⠀⠀
• 2.5 cups of White Lily Self-Rising Flour ⠀⠀⠀⠀
• 1 stick cold (frozen) butter ⠀⠀⠀⠀
• 1 cup buttermilk⠀⠀⠀⠀
• About 1/2 cup grated cheese like cheddar⠀⠀⠀⠀
• About 1/2 cup chopped cooked bacon (8 strips)⠀⠀⠀⠀
⠀⠀⠀⠀
Directions:⠀⠀
1. Preheat oven to 475F. Grate butter into flour and gently toss to coat⠀⠀⠀⠀
2. Incorporate cooked bacon and cheese.
⠀⠀⠀
3. Make a well and add buttermilk. Stir just until dough comes together, about 15 strokes. ⠀⠀⠀⠀
4. Flour surface and turn out dough. Knead a couple of times to form dough, coating the outside with a light layer of flour.⠀⠀
⠀
5. Roll out into a long rectangle and envelope fold. Turn and repeat 2-3x. ⠀⠀⠀⠀
6. Roll dough into desired thickness. Flour cutter and cut biscuits ⠀⠀⠀⠀
7. Reroll scraps with same method and place on a greased skillet or lined sheet pan ⠀⠀⠀⠀
8. Bake for 15 minutes. Remove and brush tops with melted butter and enjoy!❤️
#bakingtok #easyrecipe #southerncooking #biscuits #fyp
✨Don't forget to SAVE this recipe for later!✨
⠀⠀
Directions: ⠀⠀⠀⠀
• 2.5 cups of White Lily Self-Rising Flour ⠀⠀⠀⠀
• 1 stick cold (frozen) butter ⠀⠀⠀⠀
• 1 cup buttermilk⠀⠀⠀⠀
• About 1/2 cup grated cheese like cheddar⠀⠀⠀⠀
• About 1/2 cup chopped cooked bacon (8 strips)⠀⠀⠀⠀
⠀⠀⠀⠀
Directions:⠀⠀
1. Preheat oven to 475F. Grate butter into flour and gently toss to coat⠀⠀⠀⠀
2. Incorporate cooked bacon and cheese.
⠀⠀⠀
3. Make a well and add buttermilk. Stir just until dough comes together, about 15 strokes. ⠀⠀⠀⠀
4. Flour surface and turn out dough. Knead a couple of times to form dough, coating the outside with a light layer of flour.⠀⠀
⠀
5. Roll out into a long rectangle and envelope fold. Turn and repeat 2-3x. ⠀⠀⠀⠀
6. Roll dough into desired thickness. Flour cutter and cut biscuits ⠀⠀⠀⠀
7. Reroll scraps with same method and place on a greased skillet or lined sheet pan ⠀⠀⠀⠀
8. Bake for 15 minutes. Remove and brush tops with melted butter and enjoy!❤️
#bakingtok #easyrecipe #southerncooking #biscuits #fyp
We're obsessed with Cream Cheese Pound Cake! In this variation of our classic recipe, egg whites are whipped to stiff peaks before folding into the batter. This makes the cake ultra fluffy with a crispy crust. You can find the recipe for this delightful Cream Cheese Pound Cake below!👇️
✨Don’t forget to save this recipe for later!✨
Ingredients:
• 1 1/2 cups butter, softened
• 1 (8 oz.) package cream cheese, softened
• 3 cups sugar, divided
• 6 large eggs, separated
• 1 tablespoon vanilla extract
• 3 1/4 cups White Lily® Enriched Bleached All-Purpose Flour
Directions:⠀
1. Coat 10-inch tube pan with flour no-stick cooking spray.
2. Beat butter, cream cheese and 2.5 cups sugar with electric mixer about 5-7 minutes or until mixture is light and fluffy.
3. Separate eggs: whites should go into a clean, grease-free bowl and yolks can be mixed into the butter and sugar mixture. Whip the whites with an electric mixer until foamy, then gradually add 1/2 cup sugar. Beat until stiff peaks form.
4. Fold egg white mixture into butter and sugar mixture. Stir in vanilla extract. Stir in flour, just until combined (do not overmix). Spoon batter into prepared pan.
5. Place your cake into the oven, then set it to 325F (this is the cold oven method). Bake 1 hour 20 minutes to 1 hour 30 minutes or until a toothpick inserted in center comes out clean. Cool in pan on cooling rack 15 minutes. Remove from pan. Cool completely on cooling rack.
Enjoy! ❤️
#bakingtok #valentinesday #poundcake #fyp
✨Don’t forget to save this recipe for later!✨
Ingredients:
• 1 1/2 cups butter, softened
• 1 (8 oz.) package cream cheese, softened
• 3 cups sugar, divided
• 6 large eggs, separated
• 1 tablespoon vanilla extract
• 3 1/4 cups White Lily® Enriched Bleached All-Purpose Flour
Directions:⠀
1. Coat 10-inch tube pan with flour no-stick cooking spray.
2. Beat butter, cream cheese and 2.5 cups sugar with electric mixer about 5-7 minutes or until mixture is light and fluffy.
3. Separate eggs: whites should go into a clean, grease-free bowl and yolks can be mixed into the butter and sugar mixture. Whip the whites with an electric mixer until foamy, then gradually add 1/2 cup sugar. Beat until stiff peaks form.
4. Fold egg white mixture into butter and sugar mixture. Stir in vanilla extract. Stir in flour, just until combined (do not overmix). Spoon batter into prepared pan.
5. Place your cake into the oven, then set it to 325F (this is the cold oven method). Bake 1 hour 20 minutes to 1 hour 30 minutes or until a toothpick inserted in center comes out clean. Cool in pan on cooling rack 15 minutes. Remove from pan. Cool completely on cooling rack.
Enjoy! ❤️
#bakingtok #valentinesday #poundcake #fyp
Valentine's Day is right around the corner! Celebrate the day of love with our favorite Red Velvet Pound Cake! This cake is both delicate and dense. It's slightly sweet and has the perfect amount of chocolate flavor. Paired with our favorite cream cheese frosting, it'll be hard to have only one slice! Find the full recipe for this beautiful Red Velvet Pound Cake below!👇️
✨Don't forget to save this recipe for later!✨
Ingredients
• 8 oz block cream cheese, room temp.
• 1 ¼ cups butter, room temp.
• 3 cups granulated sugar
• 6 large eggs, room temp.
• 2 tsp vanilla extract
• 3 cups White Lily All-Purpose Flour
• ¼ cup unsweetened cocoa powder
• ¼ cup buttermilk, at room temp.
• Red food coloring
Cream Cheese Frosting
• 4 oz cream cheese, at room temp.
• 2 ½ cups confectioners sugar
• 2 tbsp heavy whipping cream, at room temp.
• 1 tsp vanilla extract
Directions:
1. Preheat the oven to 325°F.
2. Cream together butter, and cream cheese until fluffy and smooth. Gradually add sugar to this mixture and beat until all ingredients are well combined and fluffy (about 7 minutes).
3. Continue to beat your mixture over low speed, adding eggs one at a time, then vanilla. Add AP flour and cocoa powder to wet ingredients, stopping to scrape down the sides of the bowl as needed.
4. Pour buttermilk into batter. Use a spatula to fold buttermilk in by hand, stopping to scrape the sides of the bowl until the buttermilk is fully incorporated. Fold in the food coloring, one tablespoon at a time, or until the desired shade of red is achieved.
5. Pour batter into a prepared Bundt pan and bake for 60-80 minutes, or until a toothpick or cake tester comes out almost clean with only a few crumbs.
6. Place Bundt pan onto a wire rack to cool slightly. Carefully invert the cake onto a wire rack to cool completely.
7. To make cream cheese frosting, beat cream cheese, confectioners sugar, heavy whipping cream, and vanilla over medium speed until a smooth frosting forms.
8. Once completely cool, transfer the cake to a serving plate. Evenly drizzle the tops and sides of the cake with cream cheese frosting before serving.
Enjoy!❤️
#bakingtok #valentinesday #chocolate #caketok #fyp
✨Don't forget to save this recipe for later!✨
Ingredients
• 8 oz block cream cheese, room temp.
• 1 ¼ cups butter, room temp.
• 3 cups granulated sugar
• 6 large eggs, room temp.
• 2 tsp vanilla extract
• 3 cups White Lily All-Purpose Flour
• ¼ cup unsweetened cocoa powder
• ¼ cup buttermilk, at room temp.
• Red food coloring
Cream Cheese Frosting
• 4 oz cream cheese, at room temp.
• 2 ½ cups confectioners sugar
• 2 tbsp heavy whipping cream, at room temp.
• 1 tsp vanilla extract
Directions:
1. Preheat the oven to 325°F.
2. Cream together butter, and cream cheese until fluffy and smooth. Gradually add sugar to this mixture and beat until all ingredients are well combined and fluffy (about 7 minutes).
3. Continue to beat your mixture over low speed, adding eggs one at a time, then vanilla. Add AP flour and cocoa powder to wet ingredients, stopping to scrape down the sides of the bowl as needed.
4. Pour buttermilk into batter. Use a spatula to fold buttermilk in by hand, stopping to scrape the sides of the bowl until the buttermilk is fully incorporated. Fold in the food coloring, one tablespoon at a time, or until the desired shade of red is achieved.
5. Pour batter into a prepared Bundt pan and bake for 60-80 minutes, or until a toothpick or cake tester comes out almost clean with only a few crumbs.
6. Place Bundt pan onto a wire rack to cool slightly. Carefully invert the cake onto a wire rack to cool completely.
7. To make cream cheese frosting, beat cream cheese, confectioners sugar, heavy whipping cream, and vanilla over medium speed until a smooth frosting forms.
8. Once completely cool, transfer the cake to a serving plate. Evenly drizzle the tops and sides of the cake with cream cheese frosting before serving.
Enjoy!❤️
#bakingtok #valentinesday #chocolate #caketok #fyp