Ultragrain Flour Bake Off {Win A Martha Stewart Baking Gift Set!}

I am not one to back down from someone asking me to come up with a recipe for baking. In this instance the challenge was to swap out my usual flour for Ultragrain® All Purpose Flour.

Ultragrain All-Purpose Flour with Whole Grain tastes like normal refined white flour but has 30% Ultragain® whole wheat, giving it 9 grams of grain per serving and twice the fiber of other all-purpose flours. That means that my cupcakes are healthier than the usual ones and also I could tell the difference in the weight of the cakes. I adjusted my recipe to account for some density and ended up making something spectacular…


Don’t you just want to dig into that thing and see the inside?

Don’t they look tasty?

So you want the recipe do ya? Well first and foremost gather your goodies, cupcake wrappers decorations and of course you Ultragrain® Flour! (yep the candy cane twirls are Wilton!) And please PLEASE listen when I say use room temp ingredients they mix easier and all fundamentals of baking a cake from scratch call for it. Just set your stuff out a 1/2 hour before prep.

Candy Cane Cupcakes
Prep time
Cook time
Total time
Basic Homemade Cupcake base, added peppermint and colorings, finished with a basic buttercream
Recipe type: dessert
Serves: 24
  • 2½ Cups Ultragrain® All Purpose flour, sifted
  • 2½ TSP Baking Soda
  • ½ TSP Salt
  • 2 egg whites, room temp , another bowl with 3 egg whites, room temp
  • 1 TSP sugar
  • 1 C. Milk, room temp
  • 1 TSP Peppermint Extract (I used Watkins)
  • 1 C. unsalted butter room temp (2 sticks NOT margarine!)
  • 1½ C. Bakers Sugar
  • 1 TSP. Red food color (I use Wilton no taste it looks like a little paint jar)
  • Crushed peppermint candy canes
  • Wilton Candy Curls for decoration (optional)
  1. Preheat oven to 350 F. Line your cupcake pan with wrappers
  2. Sift your flour, salt and baking soda in a bowl and set side
  3. Whisk the 2 egg whites for bout a minute just to break the membranes .
  4. Add the peppermint to the milk and stir, set aside.
  5. Place butter in stand mixer and cream on medium speed for about 40 seconds. Add the bakers sugar in a steady stream. Keep o medium and mix until fluffy and doubled in volume. Scrape the sides of the bowl a couple times during this process.
  6. Add the 2 egg whites one TBS at a time and mix for a few more minutes, again scraping the sides down as needed. When this mixture is done it will look like cream cheese but whipped so its lighter.
  7. Add ¼ of the flour mixture and ⅓ of the milk mixture and stir with a rubber spatula. Alternate until ingredients are used and use the flour last.
  8. Whisk the egg whites with either a hand mixer or hand whisk (I did it by hand) If you are using the mixer, turn it up after 30 seconds and add the TSP of granulated sugar. (if doing by hand, wait until the egg whites have turned to thick foam) continue whisking until stiff peaks form.
  9. Carefully fold egg whites into the batter and completely incorporate them. They add both a liquid and a "fluffy" agent to help the batter structure.
  10. Split the batter in half and color one red. I only used 1 TSP it was plenty.
  11. Add your batter to the cups. I used a medium cookie scoop in each color and put a scoop of each and then I took a butter knife to swirl. You can leave them and have half white half red cakes or layer the scoops on one another to make a vertical stripe.
  12. Cook for 18 minutes until a toothpick inserted comes out clean.
  13. Frost , sprinkle on some crushed candy canes and top with the candy curl 🙂

Butter Cream Frosting


1 cup unsalted butter
1 tsp. vanilla extract
4 cups sifted confectioners’/icing sugar
3 T milk


  1. Cream butter in stand mixer
  2. Add vanilla
  3. Gradually add the sugar 1 cup at a time
  4. When mixture is dry add the milk until it reaches the consistency you want.


I WIN!! If my post gets the most comments, I WIN A KITCHENAID MIXER (perfect for building my pastry business someday!)



The Ultragrain® holiday baking gift bag is valued at $100 and includes:

  • A Martha Stewart Cupcake Tower
  • 3 Martha Stewart Mixing Bowls
  • Holiday Cupcake Liners
  • A Martha Stewart flour sifter
  • and a sample of Ultragrain® All-Purpose Flour.

How to enter to win this gift bag – TELL ME WHICH HOLIDAY OR FAMILY RECIPE YOU WANT TO SWAP ULTRAGRAIN® ALL-PURPOSE FLOUR IN PLACE OF STANDARD FLOUR – LEAVE THE RECIPE IN A COMMENT OR LINK TO IT! (this is mandatory, you MUST link a recipe or post one because the sponsor will not count generic entries and I will delete entries that don’t follow the rules, and since there is only one I hope you take the time to follow it)

Rules: You can enter more than one recipe, make a new comment for each but every comment you leave me has to be original.

Extra entries: You can get one extra entry for each of these-
Tweet it – Tweet this contest, link to it and get an extra entry (1 time only)

Win a Martha Stewart Baking Prize Pack from Ultragrain Flour and Serendipity Mommy! http://bit.ly/syVtQQ #contest #holiday

Facebook It – Share on Facebook, link to it, and get an extra entry

Blog about it – Blog about the contest, include Serendipity Mommy and Ultragrain® and link to both, and get an extra entry

This contest ends December 15th at 11:59 CST. The winner of the gift basket will be notified and have 48 hours to claim prize.


This post was written as part of a compensated campaign with Ultragrain, but my review and opinions are my own.


About Candace Reid

Candace Reid is the owner and author of My Serendipity Life. She is the mother of 3 and a college graduate having earned her Associates Degree in Business for Hospitality/Food Service Management. an an AAS degree in Photographic Imaging from Lansing Community College. She also loves to blog about food, fun tech and travel. Email Candace


  1. My husband loves this Peach Cobbler recipe. I would love to try it with the Ultragrain Flour.


  2. Well, I still want to attempt to bake a pie one of these days – that uses flour, right? Lol.

  3. Melanie T says:

    I would love to try it on my mini apple pies recipe that I make for the holidays!

  4. I’d switch out the flour in my Cherry Cordial Cookies recipe http://3kidsandus.com/2011/holiday-baking-cherry-cordial-mms-cookie-recipe/

  5. I could also use the flour in the crumb topping of this Cranberry Apple Crisp http://3kidsandus.com/2011/thanksgiving-recipe-cranberry-apple-oatmeal-crisp/

  6. Probably my familys sugar cookies. I would leave you the recipe, but its kind of top secret! LOL

  7. Mary Calabrese says:

    I’d love to try it with Orange Breakfast rolls:

  8. i’d swap it in sugar cookie recipes

  9. I would change out the flour in my favorite cupcake recipe:

  10. Michelle L says:

    I would use the flour in my favorite pizza crust


  11. I have been making this banana bar recipe for a bit now. My family loves it and I would love to make it better for them.


    I would change out the 2 cups of flour in this recipe.

  12. I’d like to use it for Gingerbread Cookies in this recipe: http://allrecipes.com/recipe/gingerbread-cookies/detail.aspx

  13. Jessica Cote says:

    I would do it for my pumpkin roll recipe.



    1/2 cup unsalted butter $
    1 cup all-purpose flour $
    2 cups sugar, divided $
    1 tablespoon baking powder $
    Pinch of salt $
    1 cup milk $
    4 cups fresh peach slices
    1 tablespoon lemon juice $
    Ground cinnamon or nutmeg (optional)


    Melt butter in a 13- x 9-inch baking dish.
    Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
    Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
    Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

  15. Ooh those cupcakes are so cute! I would love to use Ultragrain to make my fav banana bread recipe. My elderly neighbor loves it so I like to bake it for him often!

    My all time favorite Banana Bread recipe:

  16. Well, bummer. I’m gluten-intolerant, so I can’t enter. (Can’t use the flour in anything. 🙁 ) But I want to know where you got those cool curly candy “canes.”

  17. I am still thinking about the recipe to enter, but I have to say that those candy cane cupcakes looks so good. I have not heard of ultragrain flour, but now I will be looking into it.

  18. melissa Resnick says:

    i would swap it out for my snow ball cookies, inger, are flour butter chex cereal confection sugar, mix all together bake 350 20 mins sprinkle with powder sugar

  19. I would swap out the flour in the delish Lofthouse cookies.


  20. I would also swap out the flour in my grandmas timeless crescent roll recipe!


  21. I would swap it out in my homemade flaky pie crust recipe!


  22. I would swap it out in this delicious apple ginger cake. Yum! Yum.


  23. I would swap it out in my homemade refried beans!


  24. I would even swap it out in my green chile recipe!


    I could just go on and on and on……… 🙂

  25. Brenda Gaines says:
  26. Brenda Gaines says:
  27. ana gonzalez says:

    1 egg
    3/4 cup milk
    1 teaspoon vanilla extract

    1/3 cup white sugar
    2 teaspoons baking powder
    1/4 teaspoon salt
    1/3 cup chopped fresh lemon verbena
    1/4 cup cold butter
    1 cup fresh blueberries

  28. Ana Gonzalez says:
  29. Ana Gonzalez says:
  30. elizabeth p says:
  31. Kleiners are my favorite recipe to make at Christmas.They go perfect with coffee!

    Kleiners (Danish Fried Cookies)
    1 cup granulated sugar
    2 eggs
    1 heaping tablespoon butter
    1/2 cup milk
    1 tablespoon vanilla extract
    2 tablespoons brandy
    3 cups flour (or more)
    1 teaspoon baking powder

    Beat sugar, eggs and butter well. Add the milk, then beat in vanilla extract and brandy. Sift flour and baking powder together into the first mixture. Knead well, adding more flour if it is too sticky. Roll the dough thin; cut into 1 x 4-inch strips, make a slit in the center, then pull one end through the slit. Deep fry in hot shortening until golden brown.

  32. I would love to use it in the Anniversary Pound Cake recipe http://www.cooks.com/rec/view/0,196,154191-236203,00.html that we always do every holiday season. Thank you for the chance! 🙂

  33. It’s the simple things I make using flour most often. We make Jay’s Signature Pizza Crust at least a few times a month for Homemade Pizzas. It’s so tasty! : http://allrecipes.com/Recipe/Jays-Signature-Pizza-Crust/detail.aspx

    bakergurl02 (at) yahoo (dot) com

  34. Tweeted: https://twitter.com/#!/ALittleIndian/status/145778150406762496

    bakergurl02 (at) yahoo (dot) com

  35. I would use this flour in this recipe Black Magic Cake:


  36. Debbie Jackson says:

    http://www.foodnetwork.com/recipes/alton-brown/overnight-cinnamon-rolls-recipe/index.html These are delicous

    debbie jackson
    djackson1958 at hotmail dot com

  37. Debbie Jackson says:

    I would swap out the regular flour in these http://www.foodnetwork.com/recipes/paula-deen/cinnamon-rolls-recipe/index.html

    debbie jackson
    djackson1958 at hotmail dot com

  38. Debbie Jackson says:

    I wanna swap out the flour in http://www.joyofbaking.com/breakfast/CinnamonRollsBuns.html
    which i hope to mke christmas morning.

    debbie jackson
    djackson1958 at hotmail dot com

  39. I would love to swap out the flour for our cinnamon rolls. Here’s link to the recipe.

  40. Carla Aldrich says:

    I love these Betty Crocker Apple-Streusel Cheesecake bars!! I would try the Ultragrain flour in these!!


  41. Penut Butter and Chocolate Cupcake recipe

    • 2 1/4 cups all purpose flour
    • 1 1/2 cups sugar
    • 1/2 cup creamy peanut butter
    • 3 1/2 teaspoon baking powder
    • 1 teaspoon salt
    • 1/8 teaspoon baking soda
    • 3 tablespoons baking cocoa
    • 1 1/4 cups 2% milk
    • 1 teaspoon vanilla
    • 3 large eggs

  42. Debra Hall says:

    i would make homemade banana bread

  43. http://healthyforalifetime.blogspot.com/2011/11/maple-bundt-cake.html Here is a link to my vegan maple Bundt cake that would be perfect with this flour

  44. I would swap this with the Nestle chocolate chip cookie recipe (that’s on the back of the chocolate chip bag).

  45. I would use it in my Chocolate Babka. I got the recipe from http://allrecipes.com/recipe/chocolate-babka-2/detail.aspx. My family loves it.

  46. Would love to try it in my Zucchini Bread. Here’s a link to the recipe http://allrecipes.com/recipe/zucchini-bread-iv/detail.aspx

  47. Trisha Burgess says:

    Our Peanut butter cookies
    1 cup unsalted butter
    1 cup crunchy peanut butter
    1 cup white sugar
    1 cup packed brown sugar
    2 eggs
    2 1/2 cups all-purpose flour (this is where I would sub, the flour!)
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 1/2 teaspoons baking soda
    1.Cream together butter, peanut butter and sugars. Beat in eggs.
    2.In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
    3.Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake!

  48. We love making Russian Tea Cakes (http://www.christmas-cookies.com/recipes/recipe29.russian-tea-cakes.html)! They are mainly flour and butter so this would be a healthy change to the original!

    coriwestphal at msn dot com

  49. Personally I like cupcakes and your Candy Cupcakes look absolutely delicious. What strike me most about your recipe is the use of the Ultra Grain Flour. My hubby is diabetic but has a sweet tooth. So, it cupcakes for him, but without the candy

  50. I would make big soft ginger cookies recipies 2 1/4 cups all-purpose flour
    2 teaspoons ground ginger
    1 teaspoon baking soda
    3/4 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/4 teaspoon salt
    3/4 cup margarine, softened
    1 cup white sugar
    1 egg
    1 tablespoon water
    1/4 cup molasses
    2 tablespoons white sugar

  51. I would also make an Apple Cake

    2cups of sliced apples
    1teaspoon of salt
    1teaspoon of cinnamon
    1 cup of sugar
    3 1/2 cups of flour
    2 teaspoon of baking powder

  52. Apple Pie

    1 pie crust
    1 cup of flour
    1 teaspoon of cinnamon
    1 teaspoon of lemon juice
    3 cups of sliced apples

  53. Would love to try it in our beer bread


    Beer Bread
    3 C flour
    3 T sugar
    1 T baking powder
    1 t salt
    12 oz beer
    1 T melted butter

    Combine dry ingredients with a whisk. Add beer and stir just until blended. Scrape into a sprayed loaf pan. Drizzle the melted butter over the top. Bake at 375 for 45 minutes until golden brown. Let sit 10 minutes then remove from pan.

  54. Beat it would be tasty in our pumpkin bread

  55. I would swap it in my Caramel Apple Pie.

  56. My M & M cookies
    1 cup shortening, 2 teaspoons vanilla, 2 eggs, 1 cup brown sugar, 1/2cup granulated sugar, 2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 1/2 cup M & M plain chocolate candies. blend shorting & sugar. beat and add vanilla & eggs. sift remaining dry ingrediance together and add to the sugar & egg mixture. Mix well. Stir in 1/2 cup of M & M candy & save the rest of the candy. drop by teaspoon on ungreased cookie sheet & put 3 M & M’s on top of each cookie.Bake at 350 for 10 minutes.

  57. bae725@gmail.com says:

    toffee squares

    1 cup butter (no substitutes), softened
    1 cup packed brown sugar
    1 egg yolk
    1 teaspoon vanilla extract
    2 cups all-purpose flour
    1/4 teaspoon salt
    6 (1.55 ounce) bars milk chocolate
    1/2 cup finely chopped pecans


    In a mixing bowl, cream butter and brown sugar. Beat in egg yolk and vanilla. Gradually add flour and salt, beating until smooth. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 17-19 minutes or until light golden brown. Immediately place chocolate bars on top; return to the oven for 1 minute. Spread melted chocolate over bars; sprinkle with pecans.

  58. Mexican Bunuelos
    4 cups flour
    1 teaspoon baking powder
    1 teaspoon salt
    1/2 cup sugar
    2 eggs
    1 cup milk
    4 tablespoons butter
    oil (for frying)
    cinnamon-sugar mixture

    In large bowl, mix flour, baking powder, salt and sugar. In smaller bowl, beat eggs and milk. Add this gradually, beating, to flour mixture.
    Add a half a stick melted butter, beat.
    Place dough on floured surface and knead til silky and elastic.
    Roll into balls or ropes, and flatten with the palm of your hand.
    Fry in hot oil, (370º), til golden.
    Drain on paper towels.
    Roll/toss in cinnamon/sugar mix.

  59. Tweeted!

  60. I’d like to try it with this chocolate cream pie recipe:


    tesashel225 at aol dot com

  61. I’d also like to try it in place of the coconut flour in this coconut flour pie crust recipe:


    tesashel225 at aol dot com

  62. Tonya Froemel says:
  63. I would swap it out in my pumpkin chocolate chip cookies.

  64. Laura Emerson says:

    I would swap it out for the regular flour I use in my Mississippi Sweet Potato Pie I made with my grandmother, mother and now my little daughter. Back then we just called it sweetest potato pie in the world.


    laura dot hopelessromantic dot emerson at gmail dot com

  65. I’d swap out the flour for ultra grain in my favorite chocolate chip cookie recipe:

  66. I’d like to make beet chocolate cake with banana peanut butter sauce from fatfreevegan.


  67. I would love to use it to make this pumpkin chai bread


  68. kathy pease says:

    id swap

    chicken and dumplings


    (2-1/2- to 3-pound) broiler/fryer
    2 Quarts water
    1 Teaspoon Salt
    1/2 Teaspoon Pepper
    2 Cups All-purpose flour
    1/2 Teaspoon Baking soda
    1/2 Teaspoon Salt
    3 Tablespoons Shortening
    3/4 Cup Buttermilk

    Place chicken in a Dutch oven or large kettle; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat,and simmer 1 1/2 hours or until tender. Remove chicken; let it cool slightly. Bone chicken, cutting meat into bite-size pieces; set aside. Bring broth to a boil; add pepper. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times. For drop dumplings, pat dough to 1/4-inch thickness. Pinch off dough in 1 1/2-inch pieces, and drop into boiling broth. To make rolled dumplings, roll dough to 1/4-inch thickness. Cut dough into 4- x 1/2-inch pieces. Drop dough, one piece at a time, into boiling broth, carefully stirring after each addition. Reduce heat to medium-low, and cook 8 to 10 minutes or to desired thickness, stirring occasionally. Stir in chicken.
    Serves 4 to 6.

  69. kathy pease says:
  70. kathy pease says:
  71. I would swap the flour in my favorite zucchini bread recipe from Lion House.

    Lion House Zucchini Bread

    1 C. Oil
    2 C. sugar
    3 eggs
    3 tsp. Vanilla
    2 C. shredded raw zucchini
    3 C. flour
    1 tsp. Soda
    1 tsp. Salt
    3 tsp. Cinnamon
    1/4 tsp. Baking powder
    1/2 C. chopped nuts (optional)

    Combine oil, sugar, and eggs in large mixing bowl. Beat well. Blend in vanilla and zucchini. Sift dry ingredients together. Add to oil mixture and blend well. Add nuts.

    Pour batter into 2 loaf pans (8x4x3), well greased and lighted floured. Bake at 350 degrees for about 1 hour, or until loaves test done. Or use 3 medium loaf pans and reduce baking time to about 30 minutes. Let stand in pans for ten minutes, then turn out on racks to cool.

  72. I would also like to try the flour in my favorite roll recipe.

    Lite Lion House Rolls
    I had these at a friend’s house and can’t get enough of them. This recipe is from the Lion House Recipes Lite cookbook.

    1 Tbl. yeast
    2 c. warm water
    1/3 c. sugar
    2 tsp. salt
    1/4 c. light margarine
    2/3 c. instant nonfat dry milk
    5-6 c. flour
    2 egg whites
    1 Tbl. olive oil

    Use electric mixer. Combine yeast and water, let stand 5 minutes. Add sugar, salt, margarine, dry milk, 2 c. flour, and egg whites. Beat together until smooth after each addition. Add about 1 more cup flour, 1/2 c. at a time (in your mixer if it will take it, or by hand), until it is well mixed in. Turn dough onto a lightly floured board and kned until it is smooth and satiny, about 10 minutes.

    Gather dough into a ball. Scrape bowl clean and spra it with nonstick cooking spray. Return dough to bowl. Let dough rise in a warm (not hot) place away from drafts until about triple in bulk. (In a cool oven with a pan of hot water on a rack under it is a good place.)

    Use the last of the flour as needed on the board for rolling and shaping the dough. (Don’t use it all unless you need it.) Turn dough out onto floured board and let rest for 10 minutes so it will be easier to manage as you roll it. Roll or cut into desired shapes. Place on baking sheets sprayed with nonstick cooking spray. Brush surface of rolls with olive oil. Let rise in warm place until double in size (about 1 1/2 hours).

    Bake at 400 degrees for 15 to 20 minutes or until browned.

    Make 3 dozen rolls.

  73. I’d love to swap out in our Snowball Cookies http://www.myloonyverse.com/?p=682

  74. I’d also like to swap out the flour in our Awesome loaded oatmeal cookies.

  75. I’d like to try it in Pumpkin Roll


  76. I would like to try it in the cooks country ginger bread recipe

  77. I love the bowl set- cute colors!!
    This is my favorite oatmeal cookie recipe, I found it on a blog a while ago and have been making them ever since. Every now and then I’ll switch it up by adding other things like coconut, or.. finely grated carrots(which my family found odd) but paired with, raisin and cinnamon- its so good and the orange color looks nice.

    1 cup butter at room temp
    1 cup white sugar
    1 cup brown sugar
    2 lrg eggs
    2 tbsp milk
    2 tsp vanilla
    2 cups flour
    1 tsp b. soda
    1 tsp b. powder
    1 tsp salt
    2 1/2 to 3 cups oats 
    2 cups chocolate chips 
    Bake @ 350 (12 min.)

    Thanks for the chance:)

    2 sticks butter, softened
    6 eggs, at room temperature
    3 c. sugar
    3 c. flour
    1/4 tsp. baking soda
    1 c. sour cream
    1 1/2 tsp. almond extract (lemon or vanilla can be substituted)

    Mix all ingredients together with an electric mixer. Pour batter into a greased and floured bundt pan or a big tube pan. Bake at 300 degrees for 1 1/2 hours.

  79. I would love to substitute to make my Christmas Pudding, this is the recipe:

    1lb /450g dried mixed fruit (use golden raisins/sultanas* , raisins, currants)
    1 oz /25 g mixed candied peel, finely chopped
    1 small cooking apple, peeled, cored and finely chopped Grated zest and juice
    ½ large orange and
    ½ lemon
    4 tbsp brandy, plus a little extra for soaking at the end
    2 oz /55 g self-raising flour, sifted
    1 level tsp ground mixed spice
    1 1/2 tsp ground cinnamon
    4 oz /110 g shredded suet, beef or vegetarian
    4oz /110g soft, dark brown sugar
    4 oz /110 g white fresh bread crumbs
    1 oz /25 g whole shelled almonds, roughly chopped
    2 large, fresh eggs


    Lightly butter a 2½ pint/1.4 litre pudding basin.

    Place the dried fruits, candied peel, apple, orange and lemon juice into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight.
    Stir together the flour, mixed spice and cinnamon in a very large mixing bowl. Add the suet, sugar, lemon and orange zest, bread crumbs, nuts and stir again until all the ingredients are well mixed. Finally add the marinaded dried fruits and stir again.
    Beat the eggs lightly in a small bowl then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency.
    Now is the time to gather the family for Christmas Pudding tradition of taking turns in stirring, making a wish and adding a few coins.
    Spoon the mixture in to the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper or baking parchment, then a layer of aluminum foil and tie securely with string.
    Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 7 hours. Make sure you check the water level frequently so it never boils dry. The pudding should be a deep brown color when cooked. The pudding is not a light cake but instead is a dark, sticky and dense sponge.
    Remove the pudding from the steamer, cool completely. Remove the paper, prick the pudding with a skewer and pour in a little extra brandy. Cover with fresh greaseproof paper and retie with string. Store in a cool dry place until Christmas day. Note: The pudding cannot be eaten immediately, it really does need to be stored and rested then reheated on Christmas Day. Eating the pudding immediately after cooking will cause it to collapse and the flavours will not have had time to mature.

  80. Orange Cupcake Recipe
    • 1 3/4 cup cake flour (see tip)
    • 1 cup sugar
    • 1/2 teaspoons salt
    • 2 1/2 teaspoons baking powder
    • 2 large eggs, separated and whites beaten until stiff
    • 1 teaspoon vanilla extract
    • 1/2 cup orange juice
    • 1 stick of butter, softened

  81. Jacie Wright says:

    Id use it in this super yummy gingerbread recipe

  82. Ed Nemmers says:

    Mom’s Spritz Cookies recipe!

  83. I just got done baking a carrot cake and some cupcakes. This recipe http://allrecipes.com/recipe/sams-famous-carrot-cake/
    .I would swap the regular all purpose flour for the ultragrain flour- im curious how much of a differnce it would make.

  84. Another recipe I would try switching the flour for is my moms cookie recipe which she always made huge batches of when we were kids

    2.5 cups of flour
    1 tsp b.powder
    1 cup butter (soft)
    1/2 tsp salt
    1/3 cup brown sugar
    1/3 cup sugar
    1 tsp vanilla
    2 eggs
    1.5 cups choc. Chips
    350 for 9-11 minutes

  85. Penny Kathleen says:

    Several years ago I discovered a recipe for Heath Bar Toffee Coffee cake and it was such a huge hit with my family that I now make it for breakfast every holiday! I would love to try swapping the Ultragrain flour in it!



  86. Penny Kathleen says:
  87. Penny Kathleen says:
  88. I would also be curious of how dough for pizza would turn out with ultragrain. I’ve experimented with mixing half white and half whole wheat flours while making before but other than that I always use white all purpose flour.
    I don’t have a recipe for my dough since I kind of just wing it but all I do is stir yeast and sugar with warm water. Put flour (usually 10 cups or so). I add salt and sometimes flax seed. I make a well in the middle of the flour and add in the water and start kneading adding more wAter as I go. Once enough water is added I add in oil to coat the dough and thn cover it. Let it rise for 30 minutes to an hour.

  89. I would love to use Ultragrain on Ghirardelli Chocolate Chip Cookies! http://www.ghirardelli.com/bake/recipe.aspx?id=1017

  90. mexican wedding cookies
    * 1 cup unsalted butter, at room temperature
    * 1/2 cup confectioners’ sugar, plus more for coating baked cookies
    * 1 teaspoon vanilla extract
    * 1 3/4 cups all-purpose flour, plus more for dusting hands
    * 1 cup pecans, chopped into very small pieces

  91. Kerrie Mayans says:

    I would use it in this lofthouse like sugar cookie recipe that I use



  92. I would definitely make this recipe! Yum, looks great. http://allrecipes.com/recipe/fudge-brownies-i/


  93. Thanks for the giveaway…would like to try using it in a Pumpkin-Carrot Cake: http://www.verybestbaking.com/recipes/32510/Pumpkin-Carrot-Cake/detail.aspx

    senorpiero [at] yahoo [dot] com

  94. I would use it in this recipe: http://allrecipes.com/recipe/anise-pizzelles/

  95. would like to try it in holiday bourbon fruit cake

    brich22 at earthlink dot net

  96. Kellie Conklin says:

    I recently made these Mudslide Cookies from Cakespy and loved them so I would like to try to switch the flour in these! Thanks!