Makes 10 Cups.

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Makes 10 Cups. to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Makes 10 Cups., focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 5 cups all-purpose flour
• 3 3/4 cups sugar
• 2 tablespoons double acting baking powder
• 2 teaspoons salt
• 1 1/2 cups PLUS 2 tablespoons butter, softened

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Spoon flour into measuring cup and level with spatula

Step 2: Technique & Execution

Put in large bowl with at least a 4-quart capacity

Step 3: Technique & Execution

Measure sugar, baking powder and salt into flour

Step 4: Technique & Execution

Stir until mixture is thoroughly blended

Step 5: Technique & Execution

Add butter and use pastry blender or clean hands to work into dry ingredients until mixture resembles coarse meal

Step 6: Technique & Execution

Store covered in airtight container in refrigerator or freezer