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 2 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

Contains: Bleached Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid.

Pecan Pie Squares: Crust: Non-stick cooking spray. 2 cups Martha White All purpose flour. 1/4 cu sugar, 1/4 teaspoon salt, 1/2 cup butter, melted. Filling 3 large eggs, lightly beaten, 1 cup sugar, 1 cup light corn syrup, 1/4 cup butter, melted, 1 teaspoon vanilla extract, 2 cups chopped pecans. Heat oven to 350 degrees F. Coat 13 x 9-inch baking pan with non-stick cooking spray. For Crust: Beat flour, sugar, salt and butter in medium bowl with mixer on medium speed until well blended. Press evenly into bottom of prepared pan. Bake 20 minutes or until light golden brown. For filling: Combine eggs, sugar, corn syrup, butter, vanilla and pecans in medium bowl. Pour over partially baked crust. Bake 25 to 28 minutes or until filling is set. Cool completely. Cut into 2-inch squares. Makes 24 squares. Sour Cream Coffee Cake: Non stick cooking spray 1 cup butter, softened 2 cups sugar, 4 large eggs, 2 teaspoons vanilla extract, cups Martha white all purpose flour, 2 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon baking soda, 1 cup sour cream, 1/2 cup milk. Cinnamon Sugar Mixture: 1/4 cup firmly packed brown sugar. 1 teaspoon ground cinnamon, 1/2 cup chopped pecans, 1 tablespoon butter, melted. Heat oven to 350 degrees F. Coat 10-inch fluted tube pan with non-stick cooking spray. Dust with flour. Beat butter and sugar in large bowl with mixer on high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, baking powder, salt and baking soda in medium bowl. Add flour mixture to butter mixture alternately with sour cream and milk, beginning and ending with flour mixture. Spoon half of batter into prepared pan. For cinnamon sugar mixture: Stir brown sugar, cinnamon, pecans and butter in small bowl until blended. Sprinkle over batter in pan. Spoon remaining batter over top. Bake 55 to 60 minutes or until toothpick inserted 1-inch from edge comes out clean. Cool in pan 10 minutes. Remove from pan to wire rack. Cool 1 hour before serving. Makes almost 24 servings