Editor's Review: Hillary Marshak, Northbrook, IL

"I would definitely buy this flour again – it had a great consistency and produced a great result. I’ve heard of King Arthur before too and know they have a great reputation. The flour helped me bake some of the best brownies I have ever tasted! They had the perfect texture, which comes is in part because of the flour! I would highly recommend this product."

Recipe Used

Best Chocolate Brownies

Try these moist, walnut brownies and you be the judge on the title.

Ingredients

1 C. Butter or margarine

4 oz. Unsweetened chocolate

2 C. Sugar

4 Eggs

1 C. All purpose flour

2 tsp. Vanilla

1 tsp. Baking powder

1 C. Chopped walnuts

1 C. Semi-sweet chocolate

Directions

In a 2 quart saucepan melt butter or margarine and unsweetened chocolate over low heat. Transfer chocolate mixture to a large mixer bowl. Add sugar, mix well, add eggs, one at a time, beating just till blended. In a mixing bowl stir together flour and baking powder. Add to chocolate mixture along with the vanilla, mix well. Pour batter into a greased and floured 13x9x2 inch baking pan. Sprinkle with the chopped walnuts and chocolate pieces. Bake in oven at 325 degrees F about 45 minutes or till done. Let cool on a wire rack. Cut into bars.

Reviewer

Russell Pickering, Loudonville, OH

Recipe Used

Apple Dumpling Cake

Ingredients

3 lb. apples, peeled, cored and sliced

2 C. all-purpose flour

1 1/2 C. white sugar

2 Tbs. baking powder

1 Tbs. table salt

2 eggs, beaten

1 C. vegetable oil

1 Tbs. ground cinnamon

Syrup:

2 C. white sugar

1 Tbs. cinnamon

1 Tbs. nutmeg

1 stick of butter

20 oz. 7-UP

Directions

To make the syrup, combine sugar, cinnamon, nutmeg, butter, and 7-UP in saucepan. Heat syrup on low until melted, and then set aside. Lightly grease 9x13-inch baking dish. Place the sliced apples in baking dish. In a medium bowl, mix together the flour, sugar, baking powder, and salt. Stir in eggs and oil. Pour syrup on top of sliced apples in baking dish. Pack the mix of flour, sugar, baking powder, and salt on top of apples. Sprinkle a little cinnamon on top. Bake in preheated oven for 40-45 minutes, or until topping is puffed and golden brown.

Review "The product I was given to review was the 'King Arthur Flour’s Unbleached All-purpose Flour'. I tried this flour in an apple dumpling cake recipe I came up with. The King Arthur flour seemed a lot lighter than the flour I normally use. I liked the fact that they use the best American wheat, and do not bleach the flour when processing it. My apple dumpling cake turned out much better using the King Arthur flour. I would recommend this product to everyone who enjoys baking. Since receiving the bag of flour, I have tried other recipes I have done in the past, using the King Arthur flour instead of my normal brand. They all turned out much better."

Reviewer Mary Greene, Overland Park, KS

Recipe Used

Whole Wheat Bread

A touch of honey and molasses add a rich sweetness to this hearty bread.

Ingredients

3 1/3 C. whole wheat flour

1/4 C. honey

1 Tbs. molasses

2 tsp. salt

1 Tbs. oil

1 1/2 C. lukewarm water

1 Tbs. active dry yeast

Directions

Stir active dry yeast in water. Let activate for 3-4 minutes. Mix together remaining ingredients. Knead on low speed for 10-15 minutes, or until gluten is developed. Place dough in greased bowl, cover with plastic. Let rise for 10-15 minutes. Form into loaf and place in greased loaf pan. Cover and let rise until 2 in. above top of pan. Bake in pre-heated 350 degree oven for 30-35 minutes.

Yield: 1 (2 lb.) loaf

Review "I was really impressed with the quality of the flour. Even the smell upon opening the bag was far beyond what I would have expected. I really enjoyed the texture and taste of the finished product. The bread was nice and crunchy on the outside and very soft on the inside. I was actually pretty impressed with the over all quality of the finished product and would buy this flour again."

Reviewer Karen Allen, Gainesville, FL

Recipe Used

Homemade Cornbread

Using plain yogurt and creamed corn makes this cornbread especially moist.

Ingredients

3 C. cornmeal

1 C. flour

6 Tbs. sugar

2 Tbs. baking powder

1 tsp. salt

1 C. milk

1 C. plain yogurt

1/4 C. melted butter or margarine

1/4 C. oil

4 eggs, slightly beaten

2 C. creamed corn

Directions

Preheat oven to 400 degrees. Butter a 9x13-inch baking pan. Combine cornmeal, flour, sugar, baking powder and salt in mixing bowl. Combine the milk, yogurt, melted butter, oil and eggs in another bowl. Add to the cornmeal mixture. Stir until just combined. Stir in creamed corn. Pour batter into the greased pan. Bake for 45 minutes or until toothpick comes out clean. Cool on rack.

Note: You can make this the day before, and store covered.

Review

"I made Buttermilk Cornbread. I took it to a dinner party and my friends said it was the best cornbread they had ever tasted and to please give them the recipe. Today I made a Irish Soda Bread for St Patrick's Day..MMMM good. I made this in the Bread Machine."

Reviewer Louise Sturdivant, Eureka, CA

Recipe Used

Whole Wheat Scones

This bready treat gives you a boost of whole grain – making it the perfect morning breakfast to-go.

Ingredients 1 C. whole wheat flour

2 tsp. baking powder

1 tsp. baking soda

1/2 C. raisins and currants mixed

2 C. all-purpose flour

1/4 tsp. salt

1 C. buttermilk

2 large eggs

2 Tbs. sugar

4 oz. melted butter

Directions Sift together the flours, baking powder, soda and salt. Add the raisins and currants. Combine buttermilk, eggs, and sugar. Stir well. Add about 2/3 of the dry ingredients to the buttermilk mixture. Stir well. Add melted butter and remaining flour and mix well.

Knead the dough until smooth. Roll it out 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter or glass about 2 1/4 inches in diameter. Bake scones on lightly greased baking sheet for 15 minutes at 350 degrees. Split and serve warm with butter and jam or honey. Great with a hot cup of tea! Freeze well.

Yield: about 20 scones

Review

"The recipe I used was Whole Wheat Scones made with King Arthur White Whole Wheat Flour. The product is everything that it states on the package...good flavor with no chemicals or preservatives. These are qualities that are important to my family and to me. I chose to bake scones since we had company from out of state and they were a huge hit. I did make them larger than the recipe calls for because that is the way my family prefers them. The texture and color of the baked scones was perfect. I did drizzle a lite frosting over them as we don't use other types of embellishments, just a little butter. I will definitely be using this product again. Try it, I know you will like it."

Reviewer Mary Wertz-Russell, Havertown, PA

Review

"I sampled the King Arthur Chocolate Lava Cake Mix. I had only four ramekins so I doubled the directions for making two cakes. I used the following ingredients:

1 1/2 cups plus 4 tablespoons of mix

6 tablespoons hot water

8 tablespoons melted butter

2 large eggs

The ingredients blended so easily I was amazed. It was essentially an effortless task to mix. I greased the ramekins using spray on cooking oil. As directed I filled the cups approximately 2/3. The batter filled each ramekin evenly.

The instructions recommended cooking 14 to 18 minutes. At 14 minutes the edges were just beginning to set. I allowed them to cook 3 additional minutes. At 17 minutes the edges were cooked and a nickle sized soft center remained. I removed the cakes from the oven and allowed them to cool for 5 minutes.

The cakes looked and smelled so good I called my neighbors to come share. We sat down and enjoyed an indulgent treat. The product looked and tasted like a professionally baked dessert. The flavor and texture was so good they needed no additions such as whipped cream. We agreed it would have taken away from the wonderful taste. However, when I bake the next batch we might use a dab of vanilla ice cream to compliment the warm creamy lava center.

I will definitely make this again."

Reviewer Karen Huemiller, Mesa, AZ

Review

"I baked the mix into two 6-inch rounds and cut 16 pieces.  We really loved the scones.  They were moist and the blueberries took away from the usual blandness of scone. I shared them with a neighbor and my daughter-in-law.  My neighbor gave them five stars but said that she wouldn't be making any as they were too high priced for her.  My daughter-in-law really loved them.  She usually won't eat anything with fruit in it but she said that they added so much to the scones.  She definitely will make them.  She said that she would use them for special company.

As for me, I loved them. They were quick mixed and easy to fix.  However, they are a bit pricey for me, too.  I wish they were in the stores. Thank you for letting me try them.  They were a big hit!"

Reviewer Sandi Vanthoff, San Diego, CA

Review "I enjoyed my experience with this product. I tried to think out of the box and made an additional two recipes.  I made the King Arthur Flour French Kiss Cookies, and then make what I call, King Arthur Flour French Kiss Mini Cheesecake French Swirl. My last experiment was to make, King Arthur and Jacques Torres French Kiss Ice Cream Sandwiches.  I shared my creations with my family and friends and they all raved about the results.

I will definitely purchase this product again."