tag:blogger.com,1999:blog-2683009840712052624.post4610867465657944829..comments2023-11-15T21:35:21.989-05:00Comments on What's For Dinner: Rosemary SconesAmandahttp://www.blogger.com/profile/17038055983230810436noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2683009840712052624.post-2748049034519931352008-10-14T20:05:00.000-04:002008-10-14T20:05:00.000-04:00I tried these, tonight. I made all-purpose into s...I tried these, tonight. I made all-purpose into self rising and think I would omit the extra salt in the recipe as they were a tad salty. I also only had dried rosemary and think I used too much, however I added garlic powder and grated parmesan also and liked the flavor (other than the heavy rosemary) and the texture.Amandahttps://www.blogger.com/profile/17038055983230810436noreply@blogger.comtag:blogger.com,1999:blog-2683009840712052624.post-24671608100902665072008-10-10T13:14:00.000-04:002008-10-10T13:14:00.000-04:00Daddy, I'm glad you brought up self rising flour i...Daddy, I'm glad you brought up self rising flour in this recipe. When I was growing up, I did not know about all purpose flour because we only used self rising. I was at my in-law's and made pancakes for my niece and nephew and couldn't figure out why they were so flat and tasteless. They used all purpose and I just never thought that it wouldn't be like the flour I always used. Anyway, I have found a conversion for all purpose into self risiing:<BR/><BR/>For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.Amandahttps://www.blogger.com/profile/17038055983230810436noreply@blogger.com