Make your brownies extra special by stirring in chocolate, peanut butter; or white vanilla chips, or your favorite chopped nuts. Use 1/3 cup for an 8 x 8-inch or 9 x 9-inch pan and 1/2 cup for a 13 x 9-inch pan.
Here you'll find answers to the most commonly asked questions about PillsburyTM products. If you don't find the answer you're looking for, please contact us.
Grease the bottom of the pan only with solid shortening, or spray with PillsburyTM Baking Spray with Flour.
Make your brownies extra special by stirring in chocolate, peanut butter; or white vanilla chips, or your favorite chopped nuts. Use 1/3 cup for an 8 x 8-inch or 9 x 9-inch pan and 1/2 cup for a 13 x 9-inch pan.
Yes. Melted butter or margarine can be substituted for the oil in our basic brownie recipe-just be sure to cool it slightly before adding to the other brownie ingredients.
For best results, our baking experts do not recommend substituting applesauce for oil in our brownie mixes.
You can find directions for making cake-like brownies on the back of the brownie package.
It can be tricky to see when brownies are done, so it's best to take them out of the oven sometime in the recommended bake-time range and experiment to get the results you like best.
Cake-like brownies are done when they just begin to pull away from the sides of the pan, when a toothpick inserted in the center comes out clean, or when they are set in the center. Fudgy brownies do not have a specific doneness test. In general, baking at the minimum time will also produce a very moist brownie.
After cooling completely, store them in the baking pan, covered tightly, at room temperature.
Yes. To prevent freezer burn, wrap them tightly in plastic wrap and use within two months.
In a small bowl, combine frosting and one (3.9-oz.) instant pudding mix (any flavor) and 1/2 cup milk. Beat on medium speed for 1 minute.
In a medium bowl, beat frosting and 1-1/2 cups of powdered sugar for 3 minutes on high speed. Pipe or decorate as desired.
In a small bowl, stir frosting until soft. Thaw 1 cup of frozen whipped topping, and gently fold into frosting.
Microwave a full can of frosting for 30 to 45 seconds, or 1/2 can of frosting for 15 to 20 seconds. Stir the glaze, and drizzle it onto your baked goods.
Stir in 1/2 to 1 tsp. of a flavoring extract or liqueur, like vanilla, coconut, or almond. Or stir in 1/3 cup of one of mini chocolate chips, coconut, or finely chopped nuts.
One can of frosting will frost a 13 x 9-inch cake, an 8- or 9-inch layer cake, or 24 to 30 cupcakes.
Cover and refrigerate any remaining frosting for up to two weeks.
Let the frosting come to room temperature and stir before using.
Store frosted cakes loosely covered.
We don't recommend freezing a frosted cake.
Yes. You can prepare either a 1- or 1-1/2 lb. loaf using the Rapid Rise cycle. For a 1 lb. loaf, add 2 cups Hot Roll Mix, 1 cup warm water, 1 egg, and 1 tsp. yeast. For a 1 ½ lb. loaf, add the ingredients as stated on the box, plus 1-1/2 tsp. yeast.
Cool for 1 minute before removing from the pan.
Baked rolls or bread can be frozen in an airtight container for up to two months. To thaw, remove from container and keep at room temperature.
Grease pan generously with shortening. Lightly flour or spray with Pillsburytm Baking Spray with Flour.
Yes. Refer to the directions on the back of the package for the No Cholesterol recipe.
Depending on the flavor of your cake, try one of these ideas:
Stir in before mixing:
1 tbsp. grated lemon or orange peel
2 to 3 tsp. vanilla, almond, orange, lemon, coconut, butter, peppermint, maple, or rum extract
Stir in after mixing the batter:
2 oz. milk or semi-sweet chocolate, finely chopped
1 cup finely chopped nuts
1 cup coarsely chopped cookies
2 tbsp. poppy seeds
1/2 cup mandarin oranges, drained and chopped
For 2-8 inch or 9-inch cake rounds, the batter from one 15.25oz cake mix should be divided in half. About 2¼ cups of batter or 440g per cake mix pan.
Cake is done when a toothpick inserted in center comes out clean, or when the cake springs back when lightly touched in center.
Cool in pan on cooling rack 15 minutes before removing from pan.
Yes. Make sure that the cake is completely cooled before wrapping in an airtight, moisture-proof wrap. For best quality, use within three months. To thaw, place wrapped cake at room temperature for three to four hours.
Bleached flour has gone through a natural whitening process important for obtaining high-quality baked products. Bleaching agents are added to obtain the same effect on flour as natural aging, only with faster results. The process does not affect the nutritional value of the flour.
No. Our flours are all pre-sifted.
Store flour in an airtight container in a cool place (75°F or cooler). For longer storage, place flour bag in a resealable plastic freezer bag and refrigerate or freeze. Properly stored, flour will stay fresh for up to two years.
Yes. If a recipe calls for self-rising flour, add 1-1/2 tsp. baking powder and 1/2 tsp. salt for every cup of all-purpose flour substituted in the recipe. We do not recommend using self-rising in place of all-purpose because it will result in a very salty, strong baking-powder taste.
Bolted means that the flour has been sifted through a fine sieve or screen.
To view more tips about flour safety, click here.
Heat griddle or skillet to 350°F, and grease it lightly with oil. Combine one lightly beaten egg, 3/4 cup milk, and muffin mix. Mix well. The batter will be lumpy. Pour about 1/4 cup of batter onto hot griddle for each pancake. Cook 1 to 2 minutes or until bubbles begin to break on surface; flip, and continue to cook until golden. Each pouch makes about eight pancakes.
Muffins can be baked in 24 greased mini-muffin cups. Fill mini-muffin cups 1/2 full. Bake at 450°F for 7 to 9 minutes or until golden brown.
Generously grease only the bottom of the loaf pan. Cool completely before removing from the pan.
Cool 20 minutes. To remove from pan, loosen edges with a knife or metal spatula.
For best results, cool quick bread completely-until it is no longer warm to the touch-before slicing.
Yes. Follow the package directions and divide the batter between three 3 x 5-inch loaf pans. Bake at 375°F for 35 to 45 minutes.
Depending on the flavor combination you are looking for, stir 1/2 cup of one of the following into the batter: chocolate chips, butterscotch chips, dried cranberries, raisins, or chopped nuts.
Wrap tightly, store in the refrigerator, and use within 5 to 7 days.
Yes. Wrap bread tightly and use within three months.
Combine 1/4 cup flour, 1/4 cup brown sugar, and 2 tbsp. butter or margarine. Mix with fork until crumbly. Sprinkle over batter before baking.
In a small bowl, combine 1/2 cup powdered sugar, 3 oz. of softened cream cheese, 1 tbsp. milk, and 1/3 tsp. vanilla. Blend at low speed until moistened. Beat 1 minute at medium speed. Spoon or drizzle glaze over cooled bread. Store in the refrigerator.
Softasilk is specially formulated for cake baking. It is milled from select soft wheat that gives cakes high volume, fine crumbs, and delicate, tender texture.
Softasilk is sifted many times during the milling process, so it is not necessary to sift before using. Simply spoon lightly into a measuring cup and level off.
Yes. Use 1 cup plus 2 tbsp. of Softasilk for every cup of all-purpose flour.
Bioengineered food, according to the USDA, is “Food that contains genetic material that has been modified through certain laboratory techniques and for which the modification could not be obtained through conventional breeding or found in nature”.
Yes. The USDA Agricultural Marketing Service (AMS) maintains the list of Bioengineered Foods on its website: https://go.usa.gov/xvWdc
Flour is made from wheat that is an agricultural crop grown outdoors and typically is not treated to kill bacteria. Flour is an ingredient for baked, fried, and cooked products, and these heating processes ensure the safety of flour with proper handling.
Always follow safe food handling practices when you are baking and cooking with flour and other raw ingredients, The CDC outlines the following safe food handling practices when baking and cooking with flour and other raw ingredients:
o Do not taste or eat any raw dough or batter, whether for cookies, tortillas, pizza, biscuits, pancakes, or crafts made with raw flour, such as homemade play dough or holiday ornaments.
o Do not let children play with or eat raw dough, including dough for crafts.
o Bake or cook raw dough and batter, such as cookie dough and cake mix, before eating.
o Follow the recipe or package directions for cooking or baking at the proper temperature and for the specified time.
o Do not make milkshakes with products that contain raw flour, such as cake mix.
o Do not use raw homemade cookie dough in ice cream.
§ Cookie dough ice cream sold in stores contains dough that has been treated to kill harmful bacteria.
o Keep raw foods such as flour or eggs separate from ready-to-eat foods. Because flour is a powder, it can spread easily.
o Follow label directions to refrigerate products containing raw dough or eggs until they are cooked.
o Clean up thoroughly after handling flour, eggs, or raw dough:
§ Wash your hands with running water and soap after handling flour, raw eggs, or any surfaces they have touched.
§ Wash bowls, utensils, countertops, and other surfaces with warm, soapy water.
Additional information about flour and safe handling practices can be found at the following government websites:
https://www.cdc.gov/foodsafety/communication/no-raw-dough.html
